Meat cooking device and refrigerator with meat cooking device

Abstract

The utility model provides a meat cooking device and a refrigerator with the meat cooking device. Conventional meat cooking devices have a problem that it is not easy to safely increase the amount of glutamic acid in meat. The meat ripening device (40) is provided with a ripening chamber (42), a circulating pipeline (44) communicated with the ripening chamber (42), a cooling mechanism for supplying cold air to the ripening chamber (42), and a ripening air feeder (45) for circulating air in the ripening chamber (42). A heating means (46) for heating air within the circulation duct (44) is formed in the circulation duct (44). By this configuration, warm air is circulated within the cooking chamber (42) via the circulation conduit (44), the meat (65) within the cooking chamber (42) being heated to a desired temperature band. As a result, the amount of glutamic acid in the cooking process of the meat product (65) is increased, and delicious cooked meat is produced.

Description

Technical Field

[0001] This utility model relates to a meat aging apparatus and a refrigerator equipped with a meat aging apparatus, and particularly to a meat aging apparatus and a refrigerator equipped with a meat aging apparatus that maintain the temperature of meat at a desired temperature range by appropriately supplying warm and cold air to the aging chamber, thereby enabling the production of safe and delicious aged meat. Background Technology

[0002] Patent Document 1 discloses a refrigerator equipped with a conventional meat aging device. The meat aging device is installed inside the refrigerator. Moreover, the meat aging device mainly includes: a container for storing meat, a door that can be opened and closed freely to close the opening on the front surface of the container, a platform disposed in the internal space of the container and for holding the meat, a humidity adjustment device for adjusting the humidity in the internal space, and a ventilation device for supplying cold air to the internal space.

[0003] The container's box and door are made of plastic, while its inner walls are covered with a metal material such as aluminum, which has relatively high thermal conductivity. With this structure, by properly operating the air supply device, cold air from inside the refrigerator is drawn into the aforementioned internal space, and this cold air indirectly cools the internal space via the box and the like. As a result, the temperature of the internal space is adjusted to be between 2.0°C and 5.0°C.

[0004] Furthermore, by properly operating the humidity control device, the humidity of the aforementioned interior space is maintained at a level between 87% and 97%. Moreover, the meat placed on the loading platform is exposed to an airflow of 0.18 m³ / h under the aforementioned temperature and humidity control. 3 / min or more and 10m 3 It is ripened by winds below / min.

[0005] Patent Document 1: Japanese Patent Application Publication No. 2019-13193

[0006] As described above, in a refrigerator equipped with a conventional meat aging device, cold air from inside the cabinet is supplied to the aforementioned internal space via a ventilation system, and the aforementioned internal space is constantly indirectly cooled by the cold air from inside the cabinet. According to this configuration, the meat aging device suffers from the following problem: it is impossible to heat the aforementioned internal space to a temperature above the temperature inside the cabinet, making it difficult to increase the amount of glutamic acid, one of the flavor components of meat.

[0007] In addition, meat aging devices promote meat aging by operating the air supply device and exposing the meat to cold air, which has the following problems: it is not easy to blow cold air evenly on the entire surface of the meat, and even the same meat is prone to uneven aging.

[0008] Furthermore, since the meat aging apparatus utilizes cold air cooled by the refrigerator's condenser, the dryness within the aforementioned internal space becomes high. Therefore, the installation of humidity sensors and humidity control devices within this internal space in the meat aging apparatus presents a challenge in reducing manufacturing costs. Utility Model Content

[0009] This invention was made in view of the above-mentioned situation, and is intended to provide a meat aging apparatus that maintains the temperature of meat at a desired temperature range by appropriately supplying warm and cold air to the aging chamber, thereby enabling the production of safe and delicious aged meat, and a refrigerator equipped with the meat aging apparatus.

[0010] In a first embodiment of the meat aging apparatus of this invention, the apparatus comprises: an aging chamber formed inside an insulated housing; a circulation pipe communicating with the aging chamber; a cooling mechanism supplying cold air to the aging chamber; and a blower circulating the air within the aging chamber. A heating mechanism for heating the air within the circulation pipe is formed on the circulation pipe, and the blower supplies the air heated by the heating mechanism within the circulation pipe as warm air to the aging chamber. According to this configuration, warm air circulates within the aging chamber via the circulation pipe, heating the meat within the aging chamber to a desired temperature range. As a result, the amount of glutamic acid during the aging process increases, producing delicious aged meat.

[0011] Furthermore, in a second embodiment of the meat aging apparatus of this invention, the heating mechanism is at least stopped when the aforementioned cold air is supplied to the aging chamber. According to this configuration, the aging chamber is appropriately cooled by the cold air, thereby forming a thin crust on the surface of the meat. Furthermore, during the aging process, the humidity inside the aging chamber is not easily maintained at a high level. As a result, the growth and reproduction of bacteria during the aging process of the meat are suppressed, producing safe and delicious aged meat.

[0012] Furthermore, in a third embodiment of the meat aging apparatus of this invention, the aging chamber is characterized by comprising: a processing table on which meat is placed; a first outlet formed on the upper side of the heat-insulating shell portion above the processing table; and an inlet formed on the lower side of the heat-insulating shell portion below the processing table. A circulation pipe communicates with the aging chamber via the first outlet and the inlet. According to this configuration, warm air supplied to the aging chamber from the circulation pipe circulates around the walls of the aging chamber, enveloping the processing table. As a result, uneven heating of the meat is prevented, producing aging meat with less uneven aging.

[0013] Furthermore, in a fourth embodiment of the meat aging apparatus of this invention, a blocking portion is formed in the aging chamber to block the first blow-out port from the front, and a blow-out opening is formed on the blocking portion to connect the aging chamber with the circulation pipe. The blow-out opening is formed at least on the upper side and the left and right sides of the aging chamber. This configuration prevents warm air supplied from the circulation pipe to the aging chamber from blowing directly onto the meat on the processing table.

[0014] Furthermore, in a fifth embodiment of the meat aging apparatus of this invention, the aging chamber is characterized by having: a second air outlet formed on the upper side of the heat-insulating shell portion above the processing table; and an air outlet located on the lower side of the processing table and formed on the side of the heat-insulating shell portion where the second air outlet is located, through which cold air is supplied to the aging chamber. This configuration prevents cold air supplied from the second air outlet to the aging chamber from directly blowing onto the meat on the processing table.

[0015] Furthermore, in a sixth embodiment of the meat aging apparatus of this invention, a plurality of openings extending vertically through the aging chamber are formed on the processing table. According to this configuration, the meat on the processing table is easily exposed to the air inside the aging chamber over its substantially entire surface. As a result, the meat is aged uniformly, producing aging meat with minimal uneven aging.

[0016] Furthermore, in a seventh embodiment of the meat aging apparatus of this invention, it is characterized by having an insulating door that can be opened and closed freely to seal the opening on the front surface of the insulating housing, and the circulation pipe being formed inside the insulating housing. According to this configuration, the temperature inside the aging chamber is easily maintained at a temperature suitable for aging processing. As a result, users can easily prepare safe and delicious aged meat at home.

[0017] The refrigerator of this invention is a refrigerator equipped with the aforementioned meat aging device, characterized in that the cooling mechanism of the meat aging device is a refrigerator cooling mechanism included in the refrigerator. According to this structure, the meat aging device is installed inside the refrigerator compartment, and the cooling mechanism is shared with the refrigerator. As a result, the manufacturing cost of the meat aging device is reduced.

[0018] In the meat aging apparatus and refrigerator equipped with the meat aging apparatus of this invention, the temperature of the meat is maintained at the desired temperature range by appropriately supplying warm air and cold air to the aging chamber, so that safe and delicious aged meat can be made at home. Attached Figure Description

[0019] Figure 1This is a perspective view illustrating a refrigerator equipped with a meat aging apparatus according to an embodiment of the present invention.

[0020] Figure 2 This is a front view illustrating a refrigerator equipped with the meat aging apparatus according to an embodiment of the present invention.

[0021] Figure 3 This is a side sectional view illustrating a refrigerator equipped with the meat aging apparatus according to an embodiment of the present invention.

[0022] Figure 4 This is a block diagram illustrating the meat aging apparatus according to the embodiments of this utility model.

[0023] Figure 5 This is a perspective view illustrating the meat aging apparatus according to an embodiment of the present invention.

[0024] Figure 6 This is an exploded perspective view illustrating the meat aging apparatus according to an embodiment of the present invention.

[0025] Figure 7 This is a cross-sectional view illustrating the meat aging apparatus according to an embodiment of the present invention.

[0026] Figure 8 This is a cross-sectional view illustrating the meat aging apparatus according to an embodiment of the present invention.

[0027] Figure 9 This is a cross-sectional view illustrating the meat aging apparatus according to an embodiment of the present invention.

[0028] Figure 10 This is a perspective view illustrating the meat aging apparatus according to an embodiment of the present invention.

[0029] Figure 11 This is a temperature diagram illustrating the actions of the meat aging apparatus involved in the embodiments of this utility model during the aging of meat.

[0030] Figure 12 This is a flowchart illustrating the actions of the meat aging apparatus involved in the embodiments of this utility model during the aging process.

[0031] Figure 13 This is a coordinate graph illustrating the change in the total viable bacteria count of aged meat produced by the meat aging apparatus according to the embodiments of this utility model, without a pre-drying mode.

[0032] Figure 14This is a coordinate graph illustrating the change in the total viable bacteria count of aged meat produced by the meat aging apparatus according to the embodiments of this utility model, under a pre-drying mode.

[0033] Figure 15 This is a coordinate graph illustrating the change in glutamic acid content in aged meat produced by the meat aging apparatus according to the embodiments of this utility model.

[0034] Explanation of reference numerals in the attached figures

[0035] 10...Refrigerator; 11...Insulated cabinet; 12...Refrigerator compartment; 12A...Front surface opening; 12B...Divider component; 13...Freezer compartment; 14...First insulated door; 15...Second insulated door; 16...Center pin; 17...Divider wall; 18...Third insulated door; 19...Fourth insulated door; 20...Defrost heater; 21...Outer casing; 22...Inner casing; 23...Insulation component; 24...Cooling chamber; 25...Cooler; 26...Machinery room; 27...Compressor; 28...Blower; 29...Pipeline; 30...Control unit; 31...Hinge mechanism; 32...Temperature sensor; 33...Timer; 35...Inner surface sheet; 35A...Bulging part; 36...Washer; 40...Meat aging device; 41...Insulated shell part; 42...Aging chamber; 43...Processing table; 43A...Opening; 43B...Bearing part; 43C...Sliding shaft 44... Circulation duct; 45... Maturation blower; 46... Heating mechanism; 47... Cooling duct; 48... Maturation baffle; 49... Humidity regulating air duct; 50... Humidity regulating filter; 50... Insulated door; 51... Outer casing; 52... Inner casing; 52A... Wall section; 52B... Wall section; 52C... Wall section; 52D... Wall section; 52E... Sliding groove; 53... Thermal insulation component; 54... Frame; 54A... Shaft section; 55... 56... Frame; 57... Insulation; 61... First air outlet; 62... Inlet; 62A... Small hole; 63... Second air outlet; 64... Air outlet; 64A... Small hole; 65... Meat; 70... Top panel; 71... Shelter; 72... Front panel; 73... Bottom panel; 74... Side panel; 75... Side panel; 76... Air outlet; 77... Air outlet; 78... Air outlet. Detailed Implementation

[0036] Hereinafter, the meat aging apparatus 40 of this embodiment will be described in detail based on the accompanying drawings. Furthermore, in the following description, as an example of this embodiment, the structure of the meat aging apparatus 40 disposed within the refrigerator compartment 12 of the refrigerator 10 will be described. In other words, the refrigerator 10 equipped with the meat aging apparatus 40 will be described.

[0037] Furthermore, in the following description, the vertical direction refers to the height direction of the refrigerator 10, the horizontal direction refers to the width direction when the refrigerator 10 is viewed from the front, and the front-back direction refers to the depth direction of the refrigerator 10. In addition, in the description of this embodiment, the same reference numerals are used for the same components in principle, and repeated descriptions are omitted.

[0038] Figure 1 This is a perspective view illustrating the appearance and structure of the refrigerator 10 equipped with the meat aging apparatus 40 of this embodiment as seen from the front. Figure 2 This is a front view illustrating the refrigerator 10 equipped with the meat aging apparatus 40 of this embodiment with the insulation door open. Figure 3 This is a side sectional view illustrating the structure of a refrigerator 10 equipped with a meat aging device 40.

[0039] like Figure 1 and Figure 2 As shown, the refrigerator 10 includes an insulated cabinet 11 and a storage compartment formed inside the insulated cabinet 11. Furthermore, as the storage compartment, from the top, one refrigerator compartment 12 and two freezer compartments 13 are formed. Figure 1 For ease of explanation, the numbers of each storage room are shown in the diagram.

[0040] The refrigerator compartment 12 is located above the center of the insulated cabinet 11, and occupies approximately half of the interior space. The front opening 12A of the refrigerator compartment 12 is closed by two double-door type doors, a first insulated door 14 and a second insulated door 15, which open and close freely from approximately the center of the insulated cabinet 11. The first insulated door 14 is a rotating door, with its upper and lower ends on the left side of the document supported by the insulated cabinet 11 via a hinge mechanism 31 for free rotation. Similarly, the second insulated door 15 is a rotating door, with its upper and lower ends on the right side of the document supported by the insulated cabinet 11 via a hinge mechanism 31 for free rotation.

[0041] A center pin 16 is provided at the central end of the first door 14 and inside the first door 14. Furthermore, the refrigerator compartment 12 is divided into multiple layers in the vertical direction by a partition member 12B, for example. Moreover, in this embodiment, for example, a meat aging device 40 is provided in the lowest layer of the refrigerator compartment 12. Although details will be described below, the meat aging device 40 is disposed inside the refrigerator 10, appropriately located from the cooling compartment 24 (see reference 10). Figure 3The aging chamber 42 of the meat aging apparatus 40 (refer to) Figure 5 Supply cold air.

[0042] The freezer compartment 13 is located below the center of the insulated cabinet 11 and occupies approximately half of the internal space. The freezer compartment 13 is formed by a partition wall 17, which is part of the insulated cabinet 11, dividing the space horizontally. Furthermore, the third insulated door 18 is a rotating door, with its upper and lower ends on the left side of the document supported by a hinge mechanism 31 on the insulated cabinet 11 for free rotation. Similarly, the fourth insulated door 19 is a rotating door, with its upper and lower ends on the right side of the document supported by a hinge mechanism 31 on the insulated cabinet 11 for free rotation.

[0043] Furthermore, when the freezer compartment 13 is fully closed using the double-door third and fourth partition doors 18 and 19, the third and fourth partition doors 18 and 19 are in a state of magnetic attraction relative to the partition wall 17. Additionally, the freezer compartment 13 is divided into multiple layers, for example, by drawer-type storage boxes (not shown), in the vertical direction.

[0044] As shown in the figure, a washer 36 is provided in a ring shape along the outer periphery of the inner surface plate 35 of the first door panel 14 and the second door panel 15 on the inner side of the box. In addition, a bulge 35A is formed inside the box of the first door panel 14 and the second door panel 15, inside the washer 36. Moreover, the bulge 35A supports the storage rack 34, thereby forming a storage area on the door side.

[0045] like Figure 3 As shown, the insulated enclosure 11 mainly comprises an outer casing 21 made of steel plate that forms the shape of the refrigerator 10, an inner casing 22 made of box-shaped synthetic resin board formed inside the outer casing 21, and an insulation member 23 disposed between the outer casing 21 and the inner casing 22. For example, polyurethane foam is used as the insulation member 23.

[0046] A cooling chamber 24 is formed at the rear of the freezer compartment 13. A cooler 25 is installed in the cooling chamber 24. Furthermore, a machine room 26 is formed at the rearmost part of the insulated housing 11, and a compressor 27 is installed in the machine room 26. The cooler 25 and compressor 27 are connected to an expansion unit (not shown) and a condenser (not shown) via refrigerant piping to form a vapor compression refrigeration cycle. Furthermore, each component of the vapor compression refrigeration cycle is interconnected via refrigerant piping (not shown here). Moreover, the refrigerator cooling mechanism of this invention corresponds to each component of the vapor compression refrigeration cycle constituting this embodiment and the blower 28, supplying cold air to the aging chamber 42 of the meat aging apparatus 40.

[0047] Through the aforementioned refrigeration cycle, the air inside the cooling chamber 24 is cooled using the cooler 25. A blower 28 is installed above the cooler 25 within the cooling chamber 24. The blower 28, for example, is an axial flow blower or a centrifugal blower, directs the cold air inside the cooling chamber 24 as cold air towards the refrigerator compartment 12 and the freezer compartment 13. Furthermore, this cold air is delivered to each storage compartment via various ducts 29, thereby establishing a refrigeration temperature range for the refrigerator compartment 12 and a freezing temperature range for the freezer compartment 13.

[0048] Furthermore, although details will be explained below, via the aforementioned pipe 29 and cooling pipe 47 (see reference) Figure 5 A portion of the cold air supplied to the aging chamber 42 of the meat aging apparatus 40 located in the aging chamber 12 may be supplied to the aging chamber 42. Alternatively, a portion of the cold air supplied to the freezer compartment 13 may be supplied to the aging chamber 42.

[0049] A defrost heater 20 is disposed below the cooler 25 in the cooling chamber 24. During the operation of the aforementioned refrigeration cycle, a thick layer of frost forms on the surface of the cooler 25. If this occurs, the control unit 30 (see reference...) Figure 4 The compressor 27 is stopped, and the defrosting operation is initiated by energizing the defrosting heater 20 to melt and remove the frost. Furthermore, the defrosting heater 20 can be a resistance heater, a sheathed heater, or a hot gas defroster.

[0050] Next, use Figures 4 to 10 The meat aging apparatus 40 of this embodiment will be described.

[0051] Figure 4 This is a block diagram illustrating the control unit 30 of the meat aging apparatus 40 of this embodiment. Figure 5 This is a perspective view illustrating the external structure of the meat aging apparatus 40 as seen from the front side. Figure 6 This is an exploded perspective view illustrating the meat aging apparatus 40 of this embodiment. Figure 7 This is a cross-sectional view illustrating the meat aging apparatus 40 of this embodiment, and shows... Figure 5 The cross-section shown is along line AA. Figure 8 This is a cross-sectional view illustrating the meat aging apparatus 40 of this embodiment, and shows... Figure 5 The cross-section shown is along the BB line. Figure 9 This is a cross-sectional view illustrating the meat aging apparatus 40 of this embodiment, and shows... Figure 5 The cross-section shown is along the CC line. Figure 10This is a perspective view illustrating the shielding portion 71 of the meat aging apparatus 40 according to this embodiment, showing the state of the shielding portion 71 as viewed from the rear side. Furthermore, Figure 5 The image shows the insulated door 50 of the meat aging device 40 in its fully open state, but for ease of explanation, Figures 7 to 9 The insulated door 50 of the meat aging device 40 is shown in its fully closed state.

[0052] like Figure 4 As shown, the control unit 30 of the meat aging apparatus 40 is composed of a CPU, RAM, and ROM. Furthermore, the control unit 30 performs predetermined computational processing based on information input from the input terminal and outputs the generated output signal from the output terminal. Additionally, the control unit 30 controls the operation of the air conditioner within the aging chamber 42 of the meat aging apparatus 40.

[0053] Furthermore, in this embodiment, the control unit 30 of the meat aging apparatus 40 is also used as the control unit of the refrigerator 10. In other words, the control unit of the refrigerator 10 is used as the control unit 30 of the meat aging apparatus 40. As described above, the cooling cycle of the refrigerator 10 is used as the cooling mechanism of the meat aging apparatus 40. Moreover, the air conditioning operation of the aging chamber 42 of the meat aging apparatus 40 is achieved using the cooling cycle of the refrigerator 10. In addition, in the following description, the operation of the meat aging apparatus 40 is controlled by the control unit 30, and the description of the various operations of the refrigerator 10 controlled by the control unit 30 is omitted.

[0054] Furthermore, as shown in the figure, a timer 33 and a temperature sensor 32 are connected to the input terminals of the control unit 30, for example. Additionally, the compressor 27 of the refrigerator 10, the blower 28, the aging blower 45 of the meat aging device 40, the heating mechanism 46, and the aging baffle 48 are connected to the output terminals of the control unit 30, for example. Moreover, the control unit 30 controls the compressor 27, the blower 28, the aging blower 45, the heating mechanism 46, and the aging baffle 48 based on the input signals from the timer 33 and the temperature sensor 32, and controls the operation of the air conditioner in the aging chamber 42. Furthermore, the blower of this invention corresponds to the aging blower 45 of this embodiment.

[0055] Furthermore, the timer 33 measures the operating and stopping times of various devices included in the meat aging apparatus 40 and refrigerator 10, such as the compressor 27, blower 28, aging blower 45, heating mechanism 46, and aging baffle 48 that constitute the aforementioned refrigeration cycle. In addition, the temperature sensor 32, for example an infrared sensor, is installed inside the aging chamber 42 to monitor the meat 65 (see reference). Figure 7The surface temperature of the refrigerator is measured. Alternatively, the internal temperature sensor of the refrigerator 10 can be used as temperature sensor 32 to measure the temperature inside the curing chamber 42 for the control of the air conditioner operation.

[0056] The meat aging apparatus 40 is used to age meat 65 disposed in the aging chamber 42 using warm and cold air supplied appropriately. The meat aging apparatus 40 is capable of producing aged meat with a shorter aging time than known dry aging, wet aging, and fermentation aging techniques. Furthermore, although details will be explained below, the control unit 30 of the meat aging apparatus 40 uses warm and cold air to control the operation of the air conditioning in the aging chamber 42, thus allowing for the easy production of safe and delicious aged meat at home.

[0057] like Figure 5 and Figure 6 As shown, the meat aging apparatus 40 mainly includes an insulated shell 41, an aging chamber 42 formed inside the insulated shell 41, a processing table 43 disposed in the aging chamber 42, and a circulation pipe 44 communicating with the aging chamber 42 (see reference). Figure 7 A aging blower 45 that circulates air within the aging chamber 42, and a heating mechanism 46 that heats the air within the circulation duct 44 (see reference). Figure 8 ), cooling pipe 47 that directs the cold air supplied from cooling chamber 24 to maturation chamber 42, and temperature sensor 32 installed in maturation chamber 42 (see reference). Figure 4 ), and a aging baffle 48 for adjusting the supply of cold air into the aging chamber 42 (see reference). Figure 3 ).

[0058] The heat-insulating shell portion 41 is formed using synthetic resin such as ABS. Furthermore, the heat-insulating shell portion 41 is box-shaped and has an opening at the front. The heat-insulating shell portion 41 includes, for example, an outer casing 51 made of the aforementioned synthetic resin, a box-shaped inner casing 52 formed inside the outer casing 51 and made of the aforementioned synthetic resin sheet, and a heat-insulating member 53 disposed between the outer casing 51 and the inner casing 52. In addition, the outer casing 51 is formed by assembling multiple plate-shaped bodies. The outer casing 51 and the inner casing 52 may also be made of metal sheets such as stainless steel. Furthermore, the heat-insulating member 53 may be, for example, polyurethane foam.

[0059] Furthermore, the opening 41A on the front surface of the heat-insulating housing 41 is closed freely by the heat-insulating door 50. The heat-insulating door 50, for example, has frames 54 and 55 made of the aforementioned synthetic resin, and a heat-insulating member 56 disposed between the frames 54 and 55. Moreover, the heat-insulating door 50 is supported by the lower end side axis of the heat-insulating housing 41 via a hinge mechanism (not shown) so that it can rotate freely and open and close towards the front of the heat-insulating housing 41. In addition, the heat-insulating door 50 is provided with a window 57, for example, made of a transparent thermoplastic resin such as PMMA. Moreover, the user can check the meat 65 during aging when the heat-insulating door 50 is closed. On the other hand, it is also possible that the heat-insulating member 56 is provided throughout the almost entire heat-insulating door 50 instead of providing a window 57 on the heat-insulating door 50. In this case, the heat insulation performance in the aging chamber 42 is further improved.

[0060] According to this structure, the aging chamber 42 is formed as the internal space of the heat-insulating shell portion 41. Furthermore, the insulated door 50 is fully closed relative to the heat-insulating shell portion 41, thus the aging chamber 42 becomes a space enclosed by the heat-insulating members 53 and 56. Moreover, the temperature inside the aging chamber 42 is adjusted by supplying warm and cold air into it. As described above, the meat aging device 40 is installed in the refrigerator compartment 12 of the refrigerator 10, but is not easily affected by the temperature inside the refrigerator compartment 12.

[0061] As a result, through the control unit 30 (refer to...) Figure 4 The air conditioning control of the aging chamber 42 facilitates the maintenance of the temperature of the meat 65 within the aging chamber 42 at the desired temperature range for producing aged meat. The average temperature of the meat 65 during aging is 8.0°C or higher and 12.0°C or lower, preferably 9.0°C or higher and 11.0°C or lower, and more preferably 10.0°C. Furthermore, by using the meat aging device 40, users can easily prepare safe and delicious aged meat at home.

[0062] The processing table 43 is formed from synthetic resin such as PP into a grid-like plate with multiple openings 43A. A pair of bearing portions 43B are formed on the front two sides of the processing table 43, and the bearing portions 43B are supported relative to the shaft portion 54A of the frame 54 of the heat insulation door 50 so as to be rotatable. Furthermore, the sliding shaft portions 43C on the left and right sides of the processing table 43 are supported by shafts so as to be able to slide relative to the sliding groove 52E of the inner casing 52 of the heat insulation housing portion 41.

[0063] According to this configuration, the processing table 43 slides relative to the aging chamber 42 in the front-to-back direction in conjunction with the opening and closing action of the insulated door 50. Furthermore, when the insulated door 50 is fully open, the front side of the processing table 43 is extended out of the aging chamber 42. Moreover, before aging, the user of the meat aging device 40 can easily place the meat 65 on the upper surface of the processing table 43. On the other hand, after aging, the user can easily remove the aged meat from the aging chamber 42.

[0064] Furthermore, the processing table 43 is configured with multiple openings 43A extending through the height of the aging chamber 42 (vertical direction on paper). According to this configuration, most of the surface of the meat 65 placed on the upper surface of the processing table 43 is easily exposed directly to the air inside the aging chamber 42. Moreover, the virtually entire surface of the meat 65 is heated or cooled as uniformly as possible by the air inside the aging chamber 42, thus ensuring that the meat 65 is aged uniformly. As a result, uneven aging of the meat 65 is less likely to occur.

[0065] like Figure 7 As shown, the circulation pipe 44 is formed, for example, on the rear side of the heat insulation housing portion 41. In the area where the circulation pipe 44 is formed, the outer casing 51 and the heat insulation member 53 of the heat insulation housing portion 41 are formed protruding towards the rear side of the heat insulation housing portion 41, facing the upper side of the heat insulation housing portion 41. Moreover, the circulation pipe 44 is formed using the internal space between the inner casing 52 of the heat insulation housing portion 41 and the heat insulation member 53.

[0066] Here, Figure 8 This is a cross-sectional view of the interior of the circulation pipe 44, showing the cross-section viewed from the rear side of the heat insulation housing 41 as seen from the front side. As shown, a first blow-out port 61 is formed on the rear side wall 52A of the inner casing 52 of the heat insulation housing 41, above the processing table 43. Moreover, the first blow-out port 61 is formed at a portion of the center of the wall 52A in the width direction.

[0067] On the other hand, a suction port 62 is formed on the wall portion 52A, located below the processing table 43. The suction port 62 is formed by a plurality of small holes 62A, which are formed in the width direction of the wall portion 52A in approximately two-thirds of its area.

[0068] According to this configuration, the upper end of the circulation pipe 44 is connected to the curing chamber 42 via the first blow-out port 61, and the lower end of the circulation pipe 44 is connected to the curing chamber 42 via the suction port 62.

[0069] The aging blower 45 is located inside the circulation duct 44 and is provided with a first outlet 61 from the rear shielding wall portion 52A. The aging blower 45 is, for example, an axial flow blower or a centrifugal blower, which draws air from the aging chamber 42 into the circulation duct 44 and delivers air from the circulation duct 44 into the aging chamber 42.

[0070] Furthermore, as shown in the figure, the heating mechanism 46 is disposed relative to the wall portion 52A within the circulation pipe 44 near the suction port 62. The heating mechanism 46 is, for example, a linear heater, and has heating wires routed relative to the wall portion 52A and heat-conducting sheets attached to the wall portion 52A in a manner that covers the heating wires.

[0071] The heating mechanism 46, disposed within the circulation duct 44, heats the air drawn into the aging chamber 42 through the suction port 62. As described above, the flow area of ​​the circulation duct 44 expands towards the upper side of the heat-insulating housing portion 41, but the heating mechanism 46 heats the air in the narrow area of ​​the flow area, thereby achieving energy-efficient operation of the meat aging apparatus 40. Furthermore, by providing a wall portion 52A between the aging chamber 42 and the heating mechanism 46, the temperature within the aging chamber 42 is less affected by the heating mechanism 46.

[0072] Furthermore, by operating the aging blower 45, the heated air in the circulating pipe 44 is supplied to the aging chamber 42 as warm air. In other words, the control unit 30 operates the heating mechanism 46 to perform air conditioning control in the aging chamber 42 so that the temperature of the meat 65 is within the desired temperature range.

[0073] As the cooling mechanism of the meat aging apparatus 40, the various components of the vapor compression refrigeration cycle constituting the refrigerator 10 described above and the blower 28 are used. Moreover, by operating the blower 28 of the refrigerator 10, the air cooled in the cooling chamber 24 is formed as cold air and blown to the duct 29 and the cooling duct 47.

[0074] like Figure 7 As shown, cooling pipe 47 (reference) Figure 5 A curing baffle 48 is disposed on the rear side of the heat insulation housing 41, penetrating the heat insulation housing 41 and communicating with the curing chamber 42. Cooling pipe 47 communicates with pipe 29, and a curing baffle 48 is disposed at the connection point connecting cooling pipe 47 and pipe 29 (see reference). Figure 3 Furthermore, the control unit 30 controls the blower 28 and the aging baffle 48 to operate them properly, thereby supplying cold air into the aging chamber 42 and performing air conditioning control within the aging chamber 42.

[0075] like Figure 8As shown, a second blow-out outlet 63 is formed on the wall portion 52A of the inner casing 52 of the heat insulation housing portion 41, on the rear side, above the processing table 43. Furthermore, the second blow-out outlet 63 is located, for example, around the end periphery of the wall portion 52A in the width direction and on the wall portion 52B on the left side of the inner casing 52 (see reference). Figure 9 It forms in a part near the )

[0076] On the other hand, such as Figure 7 As shown, an air outlet 64 is formed in the wall portion 52B of the heat insulation housing portion 41 near the wall portion 52A on the rear side, located below the processing table 43. The air outlet 64 is formed by a plurality of small holes 64A. In other words, the air outlet 64 is disposed below the second blow-out port 63.

[0077] According to this configuration, after the cold air is supplied from the outside of the aging chamber 42 into the aging chamber 42 through the second outlet 63, it flows along the wall portion 52B towards the air outlet 64. As a result, the cold air does not easily blow directly onto the meat 65 on the upper surface of the processing table 43. Furthermore, although details will be explained below, the aging blower 45 can also be operated when the cold air is supplied into the aging chamber 42. At this time, similar to the warm air described below, the cold air flows in a manner that surrounds the processing table 43 from the top and bottom and from the left and right sides, thereby easily and evenly maintaining the overall temperature of the aging chamber 42.

[0078] In addition, such as Figure 7 As shown, a humidity-regulating air passage 49 communicating with the circulation pipe 44 is provided on the rear side of the heat-insulating housing 41. The humidity-regulating air passage 49 is located around the intake 62 of the wall 52A and is formed by passing through the heat insulation member 53 of the circulation pipe 44 and the outer casing 51. Furthermore, a humidity-regulating filter 50 is provided inside the humidity-regulating air passage 49. Although details will be explained below, in the aging process of meat 65, especially in the aging mode, the aging chamber 42 becomes a high-temperature and humid state due to the moisture in the meat 65. At this time, the humidity of the warm air circulating in the aging chamber 42 is adjusted by the humidity-regulating filter 50, which can also inhibit the generation and reproduction of bacteria on the surface of the meat 65. In addition, a portion of the aforementioned warm air is discharged outside the chamber from the humidity-regulating air passage 49.

[0079] Figure 9 The diagram shows a cross-section of the curing chamber 42 as viewed from the side of the door 50. As shown, the shield 71 shields the first blow-out port 61 from the front (see figure). Figure 8 The shielding part 71 is arranged relative to the wall 52A inside the curing chamber 42. Moreover, the shielding part 71 is larger than the opening area of ​​the first blow-out port 61 when viewed from the front, and the first blow-out port 61 is arranged inside the shielding part 71, so it is shielded when viewed from the inside of the chamber.

[0080] like Figure 10As shown, the shielding part 71 is made of synthetic resin such as PP and is formed in a box shape. The shielding part 71 has a front panel 72, a bottom panel 73, a pair of side panels 74 and 75, and a top panel 70. Moreover, the back side of the shielding part 71 is open, and the shielding part 71 is assembled to the wall part 52A from the curing chamber 42 side in a manner that covers the first blow-out port 61.

[0081] According to this structure, the space between the shielding part 71 and the wall part 52A is connected to the internal space of the circulation pipe 44 via the first blow-out port 61. Furthermore, blow-out openings 76 and 77 are formed on the side panels 74 and 75, respectively. Similarly, a blow-out opening 78 is formed on the top panel 70. On the other hand, no openings are formed on the front panel 72 and the bottom panel 73.

[0082] like Figure 9 As indicated by arrow 79, warm and cold air blown from the circulation duct 44 by the operation of the aging blower 45 is delivered into the aging chamber 42 through the blowout openings 76, 77, and 78. Then, the warm and cold air is delivered along wall 52A towards the top wall 52D and the left and right side walls 52B and 52C of the aging chamber 42. Subsequently, the warm and cold air is delivered along walls 52B, 52C, and 52D towards the insulation door 50.

[0083] According to this structure, the warm and cold air are blocked by the front panel 72 from being delivered in a straight line from the first air outlet 61 to the processing table 43. Moreover, within the maturation chamber 42, a structure is achieved in which the warm and cold air blown from the circulation pipe 44 does not easily blow directly onto the meat 65 on the upper surface of the processing table 43.

[0084] Furthermore, the air outlets 76 and 77 are formed on the upper side of the corner portion of the shielding portion 71, which is closer to the bottom panel 73. Moreover, no openings for the passage of heating or cooling air are formed on the bottom panel 73 and the surrounding side panels 74 and 75 of the shielding portion 71.

[0085] According to this structure, warm and cold air blown from the circulation duct 44 into the interior space of the shield 71 are not easily directed along the wall 52A towards the intake 62. Moreover, the airflow path of warm and cold air blown from the circulation duct 44 into the interior space of the shield 71 directly returning from the first outlet 61 to the intake 62 is blocked.

[0086] In other words, such as Figure 7 As shown by arrow 80, warm and cold air blown upwards and to the left and right along the wall portion 52A from the first outlet 61 are directed towards the insulation door 50 along the walls 52B, 52C, and 52D, and then flow downwards through the opening 43A of the processing table 43. Thereafter, the warm and cold air flow towards the inlet 62 on the lower side of the processing table 43 and are drawn into the circulation pipe 44 through the inlet 62.

[0087] As a result, an airflow path is formed within the curing chamber 42, allowing warm and cold air blown from the circulation pipe 44 to flow around the processing table 43 from the top and bottom and from the left and right sides. Moreover, within the curing chamber 42, temperature is transferred from the outer periphery to the center through the aforementioned airflow path, thereby easily and evenly maintaining the overall temperature of the curing chamber 42.

[0088] Furthermore, as described above, the warm or cold air blown from the circulation pipe 44 is not directed directly onto the meat 65 on the upper surface of the processing table 43. Moreover, the almost entire surface of the meat 65 is heated or cooled as evenly as possible by the air within the aging chamber 42, thus ensuring that the meat 65 is aged uniformly. As a result, uneven aging is less likely to occur in the meat 65.

[0089] Next, use Figures 11 to 15 The actions during the aging process of meat 65 carried out by the meat aging device 40 will be described in detail. Furthermore, in the following description, the actions related to the use of… Figures 1 to 10 The same components of the meat aging apparatus 40 and refrigerator 10 described herein use the same reference numerals, and repeated descriptions are omitted.

[0090] Figure 11 A temperature graph showing the temperature at various locations within the meat aging apparatus 40 of this embodiment is displayed. Figure 12 This is a flowchart illustrating the operation of the meat aging apparatus 40 in this embodiment during the aging process. Figure 13 This is a graph illustrating the changes in the total viable count of aged meat produced by the meat aging apparatus 40 of this embodiment, without a pre-drying mode. Figure 14 This is a graph illustrating the changes in the total viable count of aged meat produced by the meat aging apparatus 40 of this embodiment, and explaining the changes in the total viable count under a pre-drying mode. Figure 15 This is a graph illustrating the changes in the amount of glutamic acid in aged meat produced by the meat aging apparatus 40 of this embodiment.

[0091] In this embodiment, the meat aging apparatus 40 measures the surface temperature of the meat 65 using a temperature sensor 32, and controls the cooling mechanism, heating mechanism 46, etc., via a control unit 30. Furthermore, the meat aging apparatus 40 appropriately supplies cold and warm air to the aging chamber 42, and performs air conditioning control within the aging chamber 42. As a result, the meat 65 is maintained at the desired temperature range suitable for aging processing, and is thus produced as aged meat.

[0092] In particular, the meat aging apparatus 40 measures the surface temperature of the meat 65 during aging and controls the supply of warm and cold air into the aging chamber 42. Furthermore, by managing the temperature of the meat 65, the meat aging apparatus 40 increases the amount of glutamic acid produced by the meat 65, resulting in delicious aged meat. On the other hand, the meat aging apparatus 40 also controls the supply of cold air into the aging chamber 42. Moreover, the meat aging apparatus 40 uses cold air to form a thin skin on the surface of the meat 65. Furthermore, the meat aging apparatus 40 periodically supplies dry, cold air into the aging chamber 42, reducing the humidity within the aging chamber 42. Through this control method, bacteria growing on the meat 65 are suppressed, producing safe-to-eat aged meat.

[0093] like Figure 11 As shown, the user places meat 65 in the aging chamber 42 and operates the meat aging apparatus 40. The control unit 30 of the meat aging apparatus 40 first operates in the aging chamber 42 for, for example, 3 hours in a pre-drying mode, and then operates in the aging mode for, for example, 165 hours. The meat aging apparatus 40 then produces aged meat from raw meat 65 through a total aging processing time of 168 hours, or approximately one week.

[0094] The pre-drying mode of this embodiment involves first supplying cold air into the aging chamber 42 for 3 hours to dry the surface of the meat 65, thereby forming a thin skin over approximately the entire surface of the meat 65. Furthermore, the purpose of the pre-drying mode is to inhibit the growth and reproduction of bacteria on the surface of the meat 65 by covering it with the aforementioned thin skin, making it difficult for bacteria to penetrate into the interior of the meat 65.

[0095] On the other hand, the aging mode of this embodiment involves supplying warm and cold air to the aging chamber 42 while switching between them to maintain the desired temperature range for aging processing, such as an average of 10°C, in order to produce aged meat. Furthermore, in this aging mode, by managing the temperature of the meat 65, the amount of glutamic acid in the meat 65 is increased, resulting in the production of safe and delicious aged meat in a relatively short time.

[0096] Furthermore, as shown in circle 81, in the aging mode, for example, the process of supplying warm air to the aging chamber 42 twice and then supplying cold air to the aging chamber 42 once is a cycle of aging, and this cycle is repeated for the aforementioned 165 hours.

[0097] Furthermore, one cycle of the aforementioned aging process is not limited to supplying warm air to the aging chamber 42 twice and then supplying cold air once. For example, any design changes can be made, such as alternating between warm and cold air, or supplying cold air once after supplying warm air three times.

[0098] like Figure 12 As shown, in step S10, the user of the meat aging device 40 prepares the raw meat 65. Then, the user opens the insulation door 50 and places the meat 65 on the upper surface of the processing table 43, which has slid to the front of the aging chamber 42. In step S11, the user closes the insulation door 50, making the aging chamber 42 sealed, and then operates the start button (not shown) to start the meat aging device 40.

[0099] In step S12, the control unit 30 detects the input signal from the start button and begins preparing the drying mode. Specifically, the control unit 30 operates the vapor compression refrigeration cycle of the refrigerator 10, activates the blower 28 of the refrigerator 10, and opens the curing baffle 48. Furthermore, the control unit 30 directs the cold air generated in the cooling chamber 24 of the refrigerator 10 into the curing chamber 42 as cold air via the cooling pipe 47.

[0100] Furthermore, the aforementioned cold air supply unit corresponds to the vapor compression refrigeration cycle, the blower 28, the pipe 29, the cooling pipe 47, and the aging baffle 48 of the refrigerator 10 in this embodiment, and is a mechanism that supplies the cold air generated in the cooling chamber 24 of the refrigerator 10 into the aging chamber 42 as cold air.

[0101] Here, in the pre-drying mode of this embodiment, the control unit 30, for example, operates the aging blower 45 at maximum output, thereby forcibly circulating the cold air supplied to the aging chamber 42 violently within the aging chamber 42 and the circulation pipe 44.

[0102] In step S13, the control unit 30 detects the input signal from the timer 33 to determine whether 3 hours have elapsed since the start of the pre-drying mode. Furthermore, if the result in step S13 is "yes," the control unit 30 proceeds to step S14 if it determines that 3 hours have elapsed.

[0103] Furthermore, if the value in step S13 is "No", the control unit 30 continues to repeatedly receive input signals from the timer 33 if it determines that the above-mentioned 3 hours have not elapsed.

[0104] In step S14, the control unit 30 transitions from the pre-drying mode to the aging mode. Specifically, the control unit 30 stops the vapor compression refrigeration cycle of the refrigerator 10, stops the blower 28 of the refrigerator 10, and closes the aging baffle 48. Furthermore, the vapor compression refrigeration cycle is also used as the cooling mechanism of the refrigerator 10; therefore, it is also possible for the refrigerator 10 to operate in a cooling mode using both the vapor compression refrigeration cycle and the blower 28. At this time, the supply of cold air to the aging chamber 42 stops because the aging baffle 48 is closed.

[0105] In step S15, the control unit 30 activates the aging blower 45 and the heating mechanism 46, and starts the warm air supply unit to begin the aging mode. Furthermore, the control unit 30 supplies warm air from the circulation pipe 44 into the aging chamber 42, and the warm air is forced to circulate within the aging chamber 42 and the circulation pipe 44.

[0106] Furthermore, the aforementioned warm air supply unit corresponds to the circulation pipe 44, heating mechanism 46, and aging blower 45 in this embodiment, and is a mechanism that supplies air heated in the circulation pipe 44 into the aging chamber 42 as warm air.

[0107] Here, in the aging mode of this embodiment, the control unit 30, for example, operates the aging blower 45 at minimum output. In other words, in the aging mode, the control unit 30 operates the aging blower 45 at a lower output than in the pre-drying mode.

[0108] In step S16, the control unit 30 detects the input signal from the temperature sensor 32 and checks whether the surface temperature of the meat 65 is 9.0°C or higher. Then, if the result in step S16 is "yes", the control unit 30 determines that the temperature is 9.0°C or higher and proceeds to step S17.

[0109] Furthermore, if the result in step S16 is "No", the control unit 30 determines that the temperature is lower than the aforementioned 9.0°C, and the control unit 30 continues to repeatedly receive input signals from the temperature sensor 32.

[0110] In step S17, the control unit 30 stops the curing blower 45 and the heating mechanism 46, thereby stopping the warm air supply unit.

[0111] Here, in this embodiment, the temperature inside the aging chamber 42 is lowered without operating the cold air supply unit. As described above, the heat-insulating housing 41 of the meat aging apparatus 40 is disposed inside the refrigerator compartment 12 of the refrigerator 10, and an air outlet 64 is formed in the heat-insulating housing 41, thereby gradually and slowly lowering the temperature inside the aging chamber 42.

[0112] In step S18, the control unit 30 detects the input signal from the temperature sensor 32 and checks whether the surface temperature of the meat 65 is below 8.0°C. Furthermore, if the result is "yes" in step S18, the control unit 30 determines that the temperature is below 8.0°C and proceeds to step S19.

[0113] Furthermore, if the result in step S18 is "No", and the control unit 30 determines that the temperature is higher than the aforementioned 8.0°C, the control unit 30 continues to repeatedly receive input signals from the temperature sensor 32.

[0114] In step S19, the control unit 30 activates the aging blower 45 and the heating mechanism 46, and operates the warm air supply unit. Furthermore, the control unit 30 supplies warm air from the circulation pipe 44 into the aging chamber 42, and the warm air is forced to circulate within the aging chamber 42 and the circulation pipe 44.

[0115] In step S20, the control unit 30 detects the input signal from the temperature sensor 32 and checks whether the surface temperature of the meat 65 is 9.0°C or higher. Furthermore, if the result is "yes" in step S20, the control unit 30 determines that the temperature is 9.0°C or higher and proceeds to step S21.

[0116] Furthermore, if the result in step S20 is "No", the control unit 30 determines that the temperature is lower than the aforementioned 9.0°C, and the control unit 30 continues to repeatedly receive input signals from the temperature sensor 32.

[0117] In step S21, the control unit 30 stops the curing blower 45 and the heating mechanism 46, thereby stopping the warm air supply unit.

[0118] In step S22, the control unit 30 operates the vapor compression refrigeration cycle of the refrigerator 10, and activates the blower 28 of the refrigerator 10, opening the aging baffle 48. Then, the control unit 30 sends the cold air generated in the cooling chamber 24 of the refrigerator 10 into the aging chamber 42 as cold air through the cooling pipe 47.

[0119] In step S23, the control unit 30 detects the input signal from the temperature sensor 32 and checks whether the surface temperature of the meat 65 is below 8.0°C. Furthermore, if the result is "yes" in step S23, the control unit 30 determines that the temperature is below 8.0°C and proceeds to step S24.

[0120] Furthermore, if the answer in step S23 is "No", the control unit 30 determines that the temperature is higher than the aforementioned 8.0°C, and the control unit 30 continues to repeatedly receive input signals from the temperature sensor 32.

[0121] In step S24, the control unit 30 detects the input signal from the timer 33 to determine whether 168 hours have elapsed since the start of the pre-drying mode. Then, if the result in step S24 is "yes", the control unit 30 determines that 168 hours have elapsed and proceeds to step S25.

[0122] In step S25, the control unit 30 determines that aged meat is produced by the meat feed 65 and stops the meat aging device 40.

[0123] On the other hand, if the result in step S24 is "No", the control unit 30 determines that the above-mentioned 168 hours have not been completed, and returns to step S15, and the control unit 30 executes the next cycle of ripening processing.

[0124] As described above, in the pre-drying mode of the meat aging apparatus 40, the control unit 30 operates the cold air supply unit, and cold air is continuously supplied into the aging chamber 42. On the other hand, the control unit 30 operates the aging blower 45 to force the cold air to circulate within the aging chamber 42 and the circulation pipe 44. Furthermore, a shielding part 71 is provided in front of the first blowout 61, so that the cold air circulates within the aging chamber 42 in such a way that it wraps around the processing table 43 along the inner box 52 of the aging chamber 42.

[0125] This control method prevents the cold air supplied to the aging chamber 42 from being concentrated on a specific area of ​​the meat 65. Furthermore, the entire surface of the meat 65 is exposed as evenly as possible to the cold air and the cooled air within the aging chamber 42. As a result, a thin skin for inhibiting bacterial growth forms on the entire surface of the meat 65. Moreover, the generation and reproduction of bacteria on the surface of the meat 65 are inhibited, making it difficult for bacteria to penetrate into the interior of the meat 65.

[0126] Here, Figure 13 The data for aged meat shown is from meat that underwent an aging process without a pre-drying process. Furthermore, in three cross-sections of the aged meat—the top surface, center, and bottom surface—hollow bar graphs represent the measured total viable bacterial count before aging, while lined bar graphs represent the measured total viable bacterial count after aging. In this embodiment, the total viable bacterial count is the total bacterial count (live count), one of the hygiene indicator bacteria tested by the Japan Food Analysis Center Foundation. If the total bacterial count (live count) is 1 × 10⁻⁶... 8 Anything above / g is considered rotten.

[0127] As shown in the figure, the total viable bacteria count on the upper surface of the aged meat was 8.87 × 10⁻⁶. 8 / g. The total viable count was measured at 4.41 × 10⁶ bacteria in the center of the aged meat. 8 / g. The total viable bacterial count was 7.78 × 10⁶ on the underside of the aged meat.8 / g.

[0128] Next, Figure 14 This shows data for aged meat after a pre-drying mode followed by an aging mode. Furthermore, compared to... Figure 13 Similarly, in the three cross-sections of the upper, central, and lower surfaces of aged meat, the hollow bar graph represents the measured value of the total number of live bacteria before aging, while the oblique bar graph represents the measured value of the total number of live bacteria after aging.

[0129] As shown in the figure, the total viable bacteria count on the upper surface of the aged meat was 5.46 × 10⁻⁶. 8 / g. The total viable count was measured at 4.70 × 10⁶ bacteria in the center of the aged meat. 8 / g. The total viable bacterial count was 7.70 × 10⁶ on the underside of the aged meat. 8 / g.

[0130] As described above, it was verified that by first subjecting the meat 65 to a pre-drying mode, forming a thin skin on approximately the entire surface of the meat 65 to inhibit bacteria, and then subjecting it to a aging mode, the generation and reproduction of bacteria on the surface of the meat 65 are inhibited, and bacteria do not easily penetrate into the interior of the meat 65.

[0131] Furthermore, in the aging mode of the meat aging apparatus 40, the control unit 30 operates or stops the warm air supply unit to maintain the temperature of the meat 65 in the aging chamber 42 at an average of 10°C. Then, the control unit 30 measures the surface temperature of the meat 65 and maintains the state where the warm air supply unit and the cold air supply unit are stopped. Moreover, when the warm air supply unit is operating, the control unit 30 reduces the output to the aging blower 45.

[0132] This control method maintains a temperature within the aging chamber 42 that facilitates the generation of glutamic acid in the meat 65, thereby enabling the production of delicious aged meat that increases the amount of glutamic acid generated in the meat 65.

[0133] Figure 15 In the three cross-sections of the aged meat—the top, center, and bottom surfaces—the hollow bar graph shows the measured value of glutamic acid before aging as 100% of the initial value, while the oblique bar graph shows the measured value of glutamic acid after aging as the increase relative to the initial value.

[0134] As shown in the figure, the glutamate content increases to approximately 225% on the upper surface of the aged meat. In the center of the aged meat, the glutamate content increases to approximately 173.8%. On the lower surface of the aged meat, the glutamate content increases to approximately 191.7%. Furthermore, it was verified that the overall glutamate content of the aged meat also approximately doubled.

[0135] The verification results also show that by aging meat at a temperature of around 10°C, which is higher than known dry aging techniques, the amount of glutamic acid was increased.

[0136] Furthermore, it is generally known that in dry aging technology, aging is carried out in a temperature range of -1.0°C to 5.0°C. Additionally, it is known that in wet aging technology and fermentation aging technology, aging is carried out in a temperature range of -1.0°C to 1.0°C.

[0137] As described above, in the aging mode of the meat aging apparatus 40, one cycle of the aging process, in which the warm air supply unit operates twice and the cold air supply unit operates once, is repeated multiple times within the aforementioned 165 hours to produce aged meat. In this embodiment, the control unit 30 operates the cold air supply unit at least once within one cycle of the aging process to supply cold air to the aging chamber 42.

[0138] This control method periodically supplies fresh cold air from outside the aging chamber 42 into the aging chamber, and a portion of the air inside the aging chamber 42 is discharged outside the chamber through the air outlet 64 of the insulated shell 41. In other words, the aging chamber 42 is prone to excessive humidity due to moisture generated from the meat 65 during aging, but dry cold air is used for ventilation. As a result, the meat 65 is prevented from being exposed to high temperature and humidity for extended periods inside the aging chamber 42. Furthermore, it inhibits the growth and reproduction of bacteria on the surface of the meat 65, making it difficult for bacteria to penetrate into the interior of the meat 65.

[0139] Furthermore, in the aging mode of the meat aging apparatus 40, the output voltage of the aging blower 45 is lower than that in the pre-drying mode, so that warm air circulates slowly within the aging chamber 42. Moreover, after supplying warm air to the aging chamber 42, the cold air supply unit also stops every two times.

[0140] Through this control method, the temperature inside the aging chamber 42 rises slowly, thereby slowly heating the meat 65. Furthermore, the temperature of the meat 65 decreases slowly. Moreover, by slowly heating the meat 65 within a temperature range that prevents spoilage, the amount of glutamic acid can be increased.

[0141] Furthermore, in this embodiment, the following situation is described: the meat aging apparatus 40 is installed in the refrigerator compartment 12 of the refrigerator 10, and the cold air generated in the cooling compartment 24 of the refrigerator 10 is supplied to the aging chamber 42 as cold air via the blower 28, duct 29, and cooling duct 47, but this is not limited to this situation. For example, the meat aging apparatus 40 itself may have a cooling mechanism, from which cold air is supplied to the aging chamber 42. In this case, since the aging chamber 42 is covered by the heat insulation member 53 and has an insulated door 50, the above-described control method can be used to maintain the aging chamber 42 at the desired temperature range to produce aged meat. Moreover, the meat aging apparatus 40 can also be used without being installed inside the refrigerator 10.

[0142] Furthermore, in this embodiment, such as Figure 7 As shown, the description focuses on the case where the aging blower 45 is located within the circulation duct 44 and is configured with a first outlet 61 extending from the rear shielding wall portion 52A, but this is not a limitation. For example, the aging blower 45 could also be located inside the shielding portion 71 of the aging chamber 42. In this case, the aging blower 45 is configured with a first outlet 61 extending from the front shielding wall portion 52A. Furthermore, by increasing the width of the space on the rear side of the aging blower 45, the desired airflow, such as warm air, circulating into the aging chamber 42 can be ensured. In addition, various modifications can be made without departing from the spirit of this invention.

[0143] Finally, it should be considered that all aspects of the disclosed embodiments are illustrative rather than limiting. The scope of this utility model is set forth not by the foregoing description but by the claims, and is intended to include all modifications within the meaning and scope equivalent to the claims. Furthermore, structures obtained by combining the structures of the different embodiments described in this specification are also included within the scope of this utility model.

Claims

1. A meat cooking apparatus, characterized by comprising: Possessing: a maturation chamber formed in the inside of the heat-insulating housing section; a circulation duct communicating with the maturation chamber; a cooling mechanism that supplies cold air to the maturation chamber; and a blower that circulates air in the maturation chamber, a heating mechanism that heats the air in the circulation duct is formed on the circulation duct, the blower supplies the air in the circulation duct that has been heated by the heating mechanism to the maturation chamber as warm air.

2. The meat food maturation device according to claim 1, characterized in that, at least the heating mechanism is stopped in the case where the cold air is supplied to the maturation chamber.

3. The meat food maturation device according to claim 2, characterized in that, the maturation chamber is formed with: a work table on which meat food is placed; a first blowout port formed in a portion of the heat-insulating housing section that is on an upper side than the work table; and a suction port formed in a portion of the heat-insulating housing section that is on a lower side than the work table, the circulation duct communicates with the maturation chamber via the first blowout port and the suction port.

4. The meat food maturation device according to claim 3, characterized in that, the maturation chamber is formed with a shield portion that shields the first blowout port from a front side, a blowout opening portion that communicates the maturation chamber with the circulation duct is formed on the shield portion, the blowout opening portion is formed at least on an upper side and left and right side of the maturation chamber.

5. The meat food maturation device according to claim 4, characterized in that, the maturation chamber is formed with: a second blowout port formed in a portion of the heat-insulating housing section that is on an upper side than the work table; and an air discharge port that is on a lower side than the work table and is formed in a portion of the heat-insulating housing section that is on a side where the second blowout port is provided, the cold air is supplied to the maturation chamber via the second blowout port.

6. The meat food maturation device according to claim 5, characterized in that, a plurality of opening portions that penetrate in an up-down direction of the maturation chamber are formed on the work table.

7. The meat food maturation device according to claim 1, characterized in that, a heat-insulating door that closes a front surface opening portion of the heat-insulating housing section in an openable and closable manner is possessed, the circulation duct is formed in the inside of the heat-insulating housing section.

8. A refrigerator in which the meat food maturation device according to any one of claims 1 to 7 is provided, characterized in that, the cooling mechanism of the meat food maturation device is a refrigerator cooling mechanism possessed by the refrigerator.

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