Meat aging device and refrigerator having the same

Abstract

To solve the problem that it is difficult to safely increase the amount of glutamic acid in meat by a conventional meat aging device.SOLUTION: The meat aging device 40 includes an aging chamber 42, a circulation duct 44 communicating with the aging chamber 42, a cooling mechanism for supplying cold air to the aging chamber 42, and an aging blower 45 for circulating air in the aging chamber 42. A heating mechanism 46 that heats the air in the circulation duct 44 is formed in the circulation duct 44. With this structure, warm air circulates in the aging chamber 42 via the circulation duct 44, and the meat 65 in the aging chamber 42 is heated to a desired temperature zone. As a result, the amount of glutamate is increased during the aging process of the meat 65, and delicious dry aging meat is produced.SELECTED DRAWING: Figure 7

Description

[Technical Field]

[0001] The present invention relates to a meat aging device and a refrigerator equipped with the meat aging device, and more particularly to a meat aging device and a refrigerator equipped with the meat aging device that can produce safe and delicious aged meat by supplying hot air and cold air appropriately into an aging chamber to maintain the temperature of the meat within a desired temperature range. [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. The meat aging device mainly includes a container for storing meat, a door that can be opened and closed to cover the front opening of the container, a platform that is installed inside the interior space of the container and on which the meat is placed, a humidity adjustment device that adjusts the humidity inside the interior space, and an air blower that draws cool air into the interior space.

[0003] The container box and door are made of plastic, and their inner walls are covered with a metal material with relatively high thermal conductivity, such as aluminum. With this structure, when the air blower is operated appropriately, the interior space is indirectly cooled by the cold air from inside the refrigerator, while also being drawn in through the box. As a result, the temperature of the interior space is adjusted to between 2.0°C and 5.0°C.

[0004] In addition, by operating the humidity adjusting device appropriately, the humidity in the internal space is maintained at 87% or more and 97% or less. The meat placed on the table is then heated in an airflow of 0.18 m3 under the above temperature and humidity control. 3 / min or more 10m 3 It matures by being exposed to winds of 1 / min or less. [Prior art documents] [Patent documents]

[0005] [Patent Document 1] Japanese Patent Application Publication No. 2019-13193 Summary of the Invention [Problem to be solved by the invention]

[0006] As described above, in a conventional refrigerator equipped with a meat aging device, cold air from the inside of the refrigerator is drawn into the internal space via a blower, and the internal space is constantly indirectly cooled by the cold air. Due to this structure, the meat aging device cannot heat the internal space above the temperature inside the refrigerator, which makes it difficult to increase the amount of glutamic acid, one of the components that give meat its umami flavor.

[0007] In addition, meat aging equipment accelerates the aging of meat by operating an air blower and exposing the meat to cold air, but it is difficult to apply cold air evenly to the entire surface of the meat, which poses the problem of unevenness in the degree of aging even within a single piece of meat.

[0008] Furthermore, since the meat aging device uses the cold air cooled by the refrigerator cooler, the internal space becomes dry, and therefore a humidity sensor and humidity regulator must be installed in the internal space, making it difficult to reduce manufacturing costs.

[0009] The present invention has been made in consideration of the above circumstances, and aims to provide a meat aging device and a refrigerator equipped with a meat aging device that can produce safe and delicious aged meat by supplying hot air and cold air appropriately into an aging chamber to maintain the temperature of the meat within a desired temperature range. [Means for solving the problem]

[0010] A first aspect of the meat aging apparatus of the present invention comprises an aging chamber formed inside a thermally insulated housing, a circulation duct communicating with the aging chamber, a cooling mechanism for supplying cold air to the aging chamber, and a blower for circulating air within the aging chamber. The circulation duct is provided with a heating mechanism for heating the air within the circulation duct, and the blower supplies the air within the circulation duct heated by the heating mechanism as hot air to the aging chamber. With this structure, hot air circulates through the circulation duct within the aging chamber, and the meat within the aging chamber is heated to a desired temperature range. As a result, the amount of glutamic acid in the meat increases during the aging process, resulting in the production of delicious aged meat.

[0011] In addition, a second aspect of the meat aging apparatus of the present invention is characterized in that at least the heating mechanism is stopped when the cold air is supplied to the aging chamber. With this structure, the inside of the aging chamber is appropriately cooled by the cold air, and a thin skin is formed on the surface of the meat. Also, it becomes difficult to maintain a high humidity inside the aging chamber during the aging process. As a result, the generation and proliferation of bacteria during the aging process of the meat is suppressed, and safe and delicious aged meat is produced.

[0012] In a third aspect of the meat aging apparatus of the present invention, the aging chamber is provided with a processing table on which meat is placed, a first air outlet formed in the insulated casing above the processing table, and an air inlet formed in the insulated casing below the processing table, and the circulation duct is connected to the aging chamber via the first air outlet and the air inlet. With this structure, hot air blown from the circulation duct into the aging chamber circulates around the walls of the aging chamber, enveloping the processing table. As a result, uneven heating of a portion of the meat is prevented, and aged meat with less uneven aging is produced.

[0013] In a fourth aspect of the meat aging apparatus of the present invention, a shielding portion is formed in the aging chamber to block the front side of the first air outlet, and the shielding portion is formed with air outlet openings that connect the aging chamber to the circulation duct, and the air outlet openings are formed at least on the upper side and the left and right sides of the aging chamber. This structure prevents the hot air sent from the circulation duct to the aging chamber from being blown directly onto the meat on the processing table.

[0014] In a fifth aspect of the meat aging apparatus of the present invention, the aging chamber is provided with a second air outlet formed in the insulated casing above the processing table and an air outlet formed in the insulated casing below the processing table on the side where the second air outlet is provided, and the cold air is supplied into the aging chamber through the second air outlet. This structure prevents the cold air sent from the second air outlet into the aging chamber from being blown directly onto the meat on the processing table.

[0015] In a sixth aspect of the meat aging apparatus of the present invention, the processing table has a plurality of openings that penetrate the aging chamber in the vertical direction. This structure makes it easier for the meat on the processing table to be directly exposed to the air in the aging chamber over almost the entire surface. As a result, the entire meat is aged uniformly, producing aged meat with little uneven aging.

[0016] In addition, a seventh aspect of the meat aging apparatus of the present invention is characterized in that it includes an insulated door that can be opened and closed to cover the front opening of the insulated housing, and the circulation duct is formed inside the insulated housing. This structure makes it easier to maintain the temperature inside the aging chamber at a temperature suitable for aging processing. As a result, users can easily produce safe and delicious aged meat at home.

[0017] The refrigerator of the present invention is characterized in that the meat aging device is disposed inside the refrigerator, and the cooling mechanism of the meat aging device is a refrigerator cooling mechanism provided in the refrigerator. With this structure, the meat aging device is disposed inside the refrigerator, and the cooling mechanism is shared with the refrigerator. As a result, the manufacturing cost of the meat aging device is reduced. [Effects of the Invention]

[0018] In the meat aging device and the refrigerator equipped with the meat aging device of the present invention, hot air and cold air are supplied to the aging chamber as needed, and the temperature of the meat is maintained within a desired temperature range, allowing safe and delicious aged meat to be produced at home. [Brief explanation of the drawings]

[0019] [Figure 1] 1 is a perspective view illustrating a refrigerator equipped with a meat aging device according to an embodiment of the present invention. [Figure 2] 1 is a front view illustrating a refrigerator equipped with a meat aging device according to an embodiment of the present invention. [Figure 3] 1 is a side cross-sectional view illustrating a refrigerator equipped with a meat aging device according to an embodiment of the present invention. [Figure 4] 1 is a block diagram illustrating a meat aging apparatus according to an embodiment of the present invention. [Figure 5] 1 is a perspective view illustrating a meat aging apparatus according to an embodiment of the present invention. [Figure 6] 1 is an exploded perspective view illustrating a meat aging apparatus according to an embodiment of the present invention. [Figure 7] 1 is a cross-sectional view illustrating a meat aging apparatus according to an embodiment of the present invention. [Figure 8] 1 is a cross-sectional view illustrating a meat aging apparatus according to an embodiment of the present invention. [Figure 9] 1 is a cross-sectional view illustrating a meat aging apparatus according to an embodiment of the present invention. [Figure 10] 1 is a perspective view illustrating a meat aging apparatus according to an embodiment of the present invention. [Figure 11]4 is a temperature chart illustrating the operation of the meat aging apparatus according to the embodiment of the present invention when aging meat is produced. [Figure 12] 3 is a flowchart illustrating the operation of the meat aging apparatus according to the embodiment of the present invention during aging processing. [Figure 13] 10 is a graph illustrating the change in viable bacterial count of aged meat produced by the meat aging apparatus according to an embodiment of the present invention when the preliminary drying mode is not performed. [Figure 14] 10 is a graph illustrating the change in general viable bacterial count when aged meat produced by the meat aging apparatus according to an embodiment of the present invention is subjected to a preliminary drying mode. [Figure 15] 1 is a graph illustrating the change in the amount of glutamic acid in aged meat produced by the meat aging apparatus according to an embodiment of the present invention. DETAILED DESCRIPTION OF THE INVENTION

[0020] The meat aging device 40 of this embodiment will be described in detail below with reference to the drawings. In the following description, as an example of this embodiment, the meat aging device 40 will be described as being installed in the refrigeration compartment 12 of a refrigerator 10. In other words, the refrigerator 10 will be described as being equipped with the meat aging device 40.

[0021] In the following description, the up-down direction refers to the height direction of the refrigerator 10, the left-right direction refers to the width direction of the refrigerator 10 when viewed from the front, and the front-rear direction refers to the depth direction of the refrigerator 10. In addition, when describing this embodiment, the same reference numerals are used for the same components as a general rule, and repeated description will be omitted.

[0022] Fig. 1 is a perspective view illustrating the external structure of a refrigerator 10 equipped with a meat aging device 40 of this embodiment, as seen from the front. Fig. 2 is a front view illustrating the refrigerator 10 equipped with a meat aging device 40 of this embodiment with its insulating door open. Fig. 3 is a side cross-sectional view illustrating the structure of the refrigerator 10 equipped with a meat aging device 40.

[0023] As shown in Figures 1 and 2, a refrigerator 10 includes an insulated box body 11 and a storage compartment formed inside the insulated box body 11. The storage compartments are, from the top, one refrigeration compartment 12 and two freezer compartments 13. For ease of explanation, Figure 1 shows the numbers assigned to each storage compartment.

[0024] The refrigerator compartment 12 is an area above the center of the insulated box 11, and is formed using approximately half of the interior space of the refrigerator. A front opening 12A of the refrigerator compartment 12 is closed by a first insulated door 14 and a second insulated door 15 that swing open on both sides from approximately the center of the insulated box 11. The first insulated door 14 is a rotating door, and its upper and lower ends on the left side of the drawing are rotatably supported by the insulated box 11 via a hinge mechanism 31. The second insulated door 15 is also a rotating door, and its upper and lower ends on the right side of the drawing are rotatably supported by the insulated box 11 via a hinge mechanism 31.

[0025] A center pillar 16 is disposed at the central end of first insulated door 14, on the inside of first insulated door 14. Refrigerating compartment 12 is divided into a plurality of sections in the vertical direction of the page by, for example, partition members 12B. In this embodiment, a meat aging device 40 is disposed in the space of the lowest section of refrigerating compartment 12. Details will be described later, but meat aging device 40 is disposed inside refrigerator 10, and cool air is supplied to aging chamber 42 (see FIG. 5) of meat aging device 40 from cooling chamber 24 (see FIG. 3) as needed.

[0026] Freezer compartment 13 is an area below the center of insulated box 11, and is formed using approximately half of the internal space within the freezer. Freezer compartment 13 is formed by being partitioned in the left-right direction on the page by partition walls 17 that are part of insulated box 11. Third insulated door 18 is a revolving door, and its upper and lower ends on the left side of the page are rotatably supported by insulated box 11 via hinge mechanism 31. Fourth insulated door 19 is a revolving door, and its upper and lower ends on the right side of the page are rotatably supported by insulated box 11 via hinge mechanism 31.

[0027] When freezer compartment 13 is fully closed by double-hinged third and fourth insulated doors 18 and 19, third and fourth insulated doors 18 and 19 come into contact with and magnetically adhere to partition wall 17. Freezer compartment 13 is partitioned into multiple sections in the vertical direction of the page, for example, by drawer-type storage cases (not shown).

[0028] As shown in the figure, a gasket 36 is disposed in an annular shape along the outer periphery of the inner surface plate material 35 on the inside of the first insulated door 14 and the second insulated door 15. Furthermore, a bulge 35A is formed inside the gasket 36 on the inside of the first insulated door 14 and the second insulated door 15. The bulge 35A supports a storage rack 34, thereby forming a storage area on the door side.

[0029] 3, the insulating box 11 mainly includes an outer box 21 made of steel plates that form the outer shape of the refrigerator 10, an inner box 22 made of a box-shaped synthetic resin plate formed inside the outer box 21, and an insulating material 23 disposed between the outer box 21 and the inner box 22. As the insulating material 23, for example, urethane foam is used.

[0030] A cooling chamber 24 is defined behind the freezing chamber 13. A cooler 25 is disposed in the cooling chamber 24. A machine chamber 26 is defined behind the lowest part of the insulated box body 11, and a compressor 27 and other components are disposed in the machine chamber 26. The cooler 25 and the compressor 27 are connected to an expansion means and a condenser (not shown) via refrigerant piping to form a vapor compression refrigeration cycle. The components of the vapor compression refrigeration cycle are connected to each other via refrigerant piping (not shown). The refrigerator cooling mechanism of the present invention corresponds to the components and blower 28 that constitute the vapor compression refrigeration cycle of this embodiment, and supplies cold air to the aging chamber 42 of the meat aging device 40.

[0031] As the refrigeration cycle operates, the cooler 25 cools the air inside the cooling compartment 24. A blower 28 is disposed above the cooler 25 in the cooling compartment 24. The blower 28 is, for example, an axial flow blower or a centrifugal blower, and blows the cold air inside the cooling compartment 24 as cold air toward the refrigerator compartment 12 and the freezer compartment 13. The cold air is then blown as cold air into each storage compartment via various ducts 29, so that the refrigerator compartment 12 is in the refrigeration temperature range and the freezer compartment 13 is in the freezing temperature range.

[0032] Although details will be described later, a portion of the cold air supplied to the refrigeration compartment 12 is supplied to the aging chamber 42 of the meat aging device 40 disposed in the refrigeration compartment 12 via the duct 29 and the cooling duct 47 (see FIG. 5). Note that a portion of the cold air supplied to the freezing compartment 13 may also be supplied to the aging chamber 42.

[0033] A defrost heater 20 is disposed below the cooler 25 in the cooling chamber 24. As the refrigeration cycle operates, thick frost forms on the surface of the cooler 25. When this occurs, the control unit 30 (see FIG. 4) performs a defrosting operation by stopping the compressor 27 and energizing the defrost heater 20 to heat it, thereby melting and removing the frost. Note that an electric resistance heater, a sheath heater, a hot gas defroster, or the like may be used as the defrost heater 20.

[0034] Next, the meat aging apparatus 40 of this embodiment will be described with reference to FIGS.

[0035] FIG. 4 is a block diagram illustrating the control unit 30 of the meat aging apparatus 40 of this embodiment. FIG. 5 is a perspective view illustrating the external structure of the meat aging apparatus 40 of this embodiment, as seen from the front. FIG. 6 is an exploded perspective view illustrating the meat aging apparatus 40 of this embodiment. FIG. 7 is a cross-sectional view illustrating the meat aging apparatus 40 of this embodiment, taken along line AA in FIG. 5. FIG. 8 is a cross-sectional view illustrating the meat aging apparatus 40 of this embodiment, taken along line BB in FIG. 5. FIG. 9 is a cross-sectional view illustrating the meat aging apparatus 40 of this embodiment, taken along line CC in FIG. 5. FIG. 10 is a perspective view illustrating the shielding unit 71 of the meat aging apparatus 40 of this embodiment, as seen from the rear. Note that while FIG. 5 shows the insulated door 50 of the meat aging apparatus 40 in a fully open state, for convenience of explanation, FIGS. 7 to 9 show the insulated door 50 of the meat aging apparatus 40 in a fully closed state.

[0036] As shown in Figure 4, the control unit 30 of the meat aging apparatus 40 is composed of a CPU, RAM, ROM, etc. The control unit 30 executes predetermined arithmetic processing based on information input from the input terminal, and outputs an output signal generated by this processing from the output terminal. The control unit 30 controls the air conditioning operation in the aging chamber 42 of the meat aging apparatus 40.

[0037] In this embodiment, the control unit 30 of the meat aging device 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 device 40. As described above, the refrigeration cycle of the refrigerator 10 and the like are used as the cooling mechanism of the meat aging device 40. The air conditioning operation of the aging chamber 42 of the meat aging device 40 is realized using the refrigeration cycle of the refrigerator 10. In the following explanation, the case where the control unit 30 controls the operation of the meat aging device 40 will be described, and explanations of the control of various operations of the refrigerator 10 by the control unit 30 will be omitted.

[0038] As shown in the figure, the input terminal of the control unit 30 is connected to, for example, a timer 33 and a temperature sensor 32. The output terminal of the control unit 30 is connected to, for example, the compressor 27 and the blower 28 of the refrigerator 10 and the aging blower 45, heating mechanism 46, and aging damper 48 of the meat aging device 40. The control unit 30 controls the compressor 27, the blower 28, the aging blower 45, the heating mechanism 46, the aging damper 48, etc., based on input signals from the timer 33 and the temperature sensor 32, and controls the air conditioning operation in the aging chamber 42. The blower of the present invention corresponds to the aging blower 45 of this embodiment.

[0039] The timer 33 measures the operating and stop times of various devices included in the meat aging device 40 and the refrigerator 10, such as the compressor 27, blower 28, aging blower 45, heating mechanism 46, and aging damper 48 that constitute the refrigeration cycle. The temperature sensor 32 is, for example, an infrared sensor, and is disposed in the aging chamber 42 to measure the surface temperature of the meat 65 (see FIG. 7). Note that the temperature sensor 32 may be an internal temperature sensor of the refrigerator 10, which measures the temperature inside the aging chamber 42 and is used to control the air conditioning operation.

[0040] The meat aging device 40 is an apparatus for aging meat 65 placed in the aging chamber 42 by using hot and cold air that is appropriately supplied to the aging chamber 42. The meat aging device 40 is an apparatus that makes it possible to produce aged meat in a shorter aging processing period than the already known dry aging technology, wet aging technology, and fermentation aging technology. As will be described in detail later, in the meat aging device 40, the control unit 30 controls the air conditioning operation in the aging chamber 42 by using hot and cold air, making it possible to easily produce safe and delicious aged meat even in each home.

[0041] As shown in Figures 5 and 6, the meat aging apparatus 40 mainly includes an insulated casing 41, an aging chamber 42 formed inside the insulated casing 41, a processing table 43 arranged in the aging chamber 42, a circulation duct 44 (see Figure 7) communicating with the aging chamber 42, an aging blower 45 for circulating air in the aging chamber 42, a heating mechanism 46 (see Figure 8) for heating the air in the circulation duct 44, a cooling duct 47 for flowing cold air supplied from the cooling chamber 24 into the aging chamber 42, a temperature sensor 32 (see Figure 4) arranged in the aging chamber 42, and an aging damper 48 (see Figure 3) for adjusting the supply of cold air into the aging chamber 42.

[0042] The insulated housing 41 is made of synthetic resin such as ABS. The insulated housing 41 is box-shaped and has an opening at the front. The insulated housing 41 includes, for example, an outer box 51 molded from the synthetic resin, a box-shaped inner box 52 made of the synthetic resin plate formed inside the outer box 51, and a heat insulating material 53 disposed between the outer box 51 and the inner box 52. The outer box 51 is formed by assembling a plurality of plate-like bodies. Metal plates such as stainless steel plates may be used for the outer box 51 and the inner box 52. The heat insulating material 53 may be, for example, urethane foam.

[0043] The front opening 41A of the insulated housing 41 is closed by an insulated door 50, which can be opened and closed freely. The insulated door 50 includes frames 54 and 55 made of, for example, the above-mentioned synthetic resin, and a heat insulating material 56 disposed between the frames 54 and 55. The insulated door 50 is rotatably supported on the lower end of the insulated housing 41 via a hinge mechanism (not shown) and opens and closes toward the front of the insulated housing 41. The insulated door 50 is provided with a window 57 molded from a transparent thermoplastic resin such as PMMA. With the insulated door 50 closed, the user can check the meat 65 being aged. Alternatively, the insulated door 50 may not be provided with a window 57, but the heat insulating material 56 may be disposed over substantially the entire insulated door 50. In this case, the heat insulating performance of the aging chamber 42 is further improved.

[0044] With this structure, the aging chamber 42 is formed as an internal space of the insulated casing 41. When the insulated door 50 is fully closed relative to the insulated casing 41, the aging chamber 42 becomes a space surrounded by the thermal insulation materials 53, 56. The temperature inside the aging chamber 42 is adjusted by hot air or cold air supplied thereto. As described above, the meat aging device 40 is disposed inside the refrigeration compartment 12 of the refrigerator 10, but is less susceptible to the temperature inside the refrigeration compartment 12.

[0045] As a result, the temperature of the meat 65 in the aging chamber 42 is easily maintained within the desired temperature range for producing aged meat through air conditioning control of the aging chamber 42 by the control unit 30 (see FIG. 4). The average temperature of the meat 65 during aging processing 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. By using the meat aging device 40, users can easily produce safe and delicious aged meat at home.

[0046] The processing table 43 is made of synthetic resin such as PP and is formed as a lattice-shaped plate having a plurality of openings 43A. A pair of bearings 43B are formed on both front side surfaces of the processing table 43, and the bearings 43B are rotatably supported by the shafts 54A of the frame 54 of the thermally insulated door 50. The slide shafts 43C on the left and right sides of the processing table 43 are slidably supported by the slide grooves 52E of the inner box 52 of the thermally insulated housing 41.

[0047] With this structure, the processing table 43 slides back and forth relative to the aging chamber 42 in conjunction with the opening and closing of the insulating door 50. When the insulating door 50 is fully open, the front side of the processing table 43 extends from the aging chamber 42 to the outside. Before aging, the user of the meat aging device 40 can easily place meat 65 on the top surface of the processing table 43. After aging, the user can easily remove the aged meat from the aging chamber 42.

[0048] The processing table 43 has a structure having a plurality of openings 43A penetrating in the height direction (vertical direction on the paper) of the aging chamber 42. This structure makes it easy for most of the surface of the meat 65 placed on the upper surface of the processing table 43 to be directly exposed to the air in the aging chamber 42. Then, almost the entire surface of the meat 65 is heated or cooled as uniformly as possible through the air in the aging chamber 42, making it easy for the entire meat 65 to be aged uniformly. As a result, uneven aging of the meat 65 is unlikely to occur.

[0049] 7, the circulation duct 44 is formed, for example, on the rear side of the insulated housing 41. In the area where the circulation duct 44 is formed, the outer box 51 and the insulating material 53 of the insulated housing 41 are formed to face upward of the insulated housing 41 and protrude toward the rear side of the insulated housing 41. The circulation duct 44 is formed using the internal space between the inner box 52 and the insulating material 53 of the insulated housing 41.

[0050] 8 is a cross-sectional view of the inside of the circulation duct 44, showing a cross section seen from the rear side to the front side of the heat-insulating housing 41. As shown in the figure, a first air outlet 61 is formed in the wall 52A on the rear side of the inner box 52 of the heat-insulating housing 41, above the processing table 43. The first air outlet 61 is formed in one location at the center of the wall 52A in the width direction.

[0051] Meanwhile, a suction port 62 is formed in the wall portion 52A below the processing table 43. The suction port 62 is formed from a plurality of small holes 62A, and the plurality of small holes 62A are formed across an area of ​​approximately two-thirds of the width of the wall portion 52A.

[0052] With this structure, the upper end of the circulation duct 44 communicates with the aging chamber 42 via the first outlet 61 , and the lower end of the circulation duct 44 communicates with the aging chamber 42 via the inlet 62 .

[0053] The aging blower 45 is disposed in the circulation duct 44 so as to block the rear side of the first air outlet 61 of the wall portion 52A. The aging blower 45 is, for example, an axial flow blower or a centrifugal blower, and draws air from the aging chamber 42 into the circulation duct 44 and blows the air from the circulation duct 44 into the aging chamber 42.

[0054] As shown in the figure, the heating mechanism 46 is disposed on the wall 52A inside the circulation duct 44 near the air inlet 62. The heating mechanism 46 is, for example, a cord heater, and includes an electric heating wire wired to the wall 52A and a heat transfer sheet attached to the wall 52A so as to cover the electric heating wire.

[0055] The heating mechanism 46 is disposed in the circulation duct 44 and heats the air drawn from the aging chamber 42 into the circulation duct 44 through the suction port 62. As described above, the circulation duct 44 has a flow path area that increases toward the upper side of the thermally insulated casing 41, but the heating mechanism 46 heats the air in the region with the narrow flow path area, thereby realizing energy-saving operation of the meat aging device 40. Note that, since the wall 52A is interposed between the aging chamber 42 and the heating mechanism 46, the temperature inside the aging chamber 42 is less likely to be affected by the heating mechanism 46.

[0056] Then, by operating the maturation blower 45, the heated air in the circulation duct 44 is blown as hot air into the maturation chamber 42. In other words, the control unit 30 operates the heating mechanism 46 to control the air conditioning in the maturation chamber 42 so that the temperature of the meat 65 falls within the desired temperature range.

[0057] The cooling mechanism of meat aging apparatus 40 uses the components constituting the vapor compression refrigeration cycle of refrigerator 10 and blower 28. When blower 28 of refrigerator 10 is operated, the air cooled in cooling compartment 24 is blown as cold air into duct 29 and cooling duct 47.

[0058] As shown in Fig. 7, a cooling duct 47 (see Fig. 5) is disposed on the rear side of the heat-insulating housing part 41, and passes through the heat-insulating housing part 41 to communicate with the inside of the aging chamber 42. The cooling duct 47 communicates with the duct 29, and a aging damper 48 (see Fig. 3) is disposed at the connection between the cooling duct 47 and the duct 29. The control part 30 controls the blower 28 and the aging damper 48 and operates them as needed to supply cool air into the aging chamber 42, thereby controlling the air conditioning inside the aging chamber 42.

[0059] 8, a second air outlet 63 is formed in a wall 52A on the rear side of the inner box 52 of the heat-insulating housing 41 above the processing table 43. The second air outlet 63 is formed, for example, near an end portion in the width direction of the wall 52A, in one location near a wall 52B (see FIG. 9) on the left side of the inner box 52.

[0060] 7, an air exhaust port 64 is formed in the wall 52B of the heat-insulating housing 41 below the processing table 43 and near the rear wall 52A. The air exhaust port 64 is formed of a plurality of small holes 64A. In other words, the air exhaust port 64 is disposed below the second air outlet 63.

[0061] With this structure, cold air is supplied from the outside of the aging chamber 42 into the aging chamber 42 through the second air outlet 63, and then flows along the wall 52B toward the air outlet 64. As a result, the cold air is less likely to be blown directly onto the meat 65 on the upper surface of the processing table 43. As will be described in detail later, the aging fan 45 may be operated when the cold air is supplied into the aging chamber 42. In this case, like the hot air described later, the cold air flows so as to envelop the processing table 43 from above, below, left, and right sides, making it easier to maintain a uniform temperature throughout the aging chamber 42.

[0062] As shown in FIG. 7, a humidity-controlling air duct 49 communicating with the circulation duct 44 is disposed on the rear side of the insulated housing 41. The humidity-controlling air duct 49 is formed around the intake port 62 of the wall 52A, penetrating the insulating material 53 of the circulation duct 44 and the outer box 51. A humidity-controlling filter 50 is disposed within the humidity-controlling air duct 49. As will be described in detail later, during the aging process of the meat 65, particularly during the aging mode, the inside of the aging chamber 42 becomes hot and humid due to the moisture in the meat 65. At this time, the humidity of the warm air circulating within the aging chamber 42 is adjusted by the humidity-controlling filter 50, which can also suppress the generation and proliferation of bacteria on the surface of the meat 65. Note that a portion of the warm air is discharged from the humidity-controlling air duct 49 to the outside of the refrigerator.

[0063] 9 shows a cross section of the interior of the aging chamber 42 as seen from the side of the heat-insulating door 50. As shown in the figure, the shielding part 71 is disposed on the wall part 52A inside the aging chamber 42 so as to block the front side of the first air outlet 61 (see FIG. 8). The shielding part 71 has a larger opening area than the first air outlet 61 in a front view, and the first air outlet 61 is disposed inside the shielding part 71 and is hidden from the inside of the chamber.

[0064] 10, the shielding part 71 is made of synthetic resin such as PP and has a box shape. The shielding part 71 has a front panel 72, a bottom panel 73, a pair of side panels 74, 75, and a top panel 70. The back side of the shielding part 71 is open, and the shielding part 71 is attached to the wall part 52A so as to cover the first air outlet 61 from the maturation chamber 42 side.

[0065] With this structure, the space between the shielding portion 71 and the wall portion 52A is in communication with the internal space of the circulation duct 44 via the first air outlet 61. Air outlet openings 76 and 77 are formed in the side panels 74 and 75, respectively. Similarly, an air outlet opening 78 is formed in the top panel 70. On the other hand, no openings are formed in the front panel 72 and the bottom panel 73.

[0066] As shown by arrows 79 in Fig. 9, the hot air or cold air blown out of the circulation duct 44 by the operation of the aging fan 45 passes through the outlet openings 76, 77, and 78 and is sent into the aging chamber 42. Then, the hot air or cold air is sent along the wall 52A toward the ceiling wall 52D and the left and right side walls 52B and 52C of the aging chamber 42. Thereafter, the hot air or cold air is sent along the walls 52B, 52C, and 52D toward the insulated door 50.

[0067] With this structure, the front panel 72 blocks the air path that blows the hot air or cold air linearly from the first air outlet 61 to the processing table 43. Then, in the maturing chamber 42, a structure is realized that makes it difficult for the hot air or cold air blown out from the circulation duct 44 to blow directly onto the meat 65 on the upper surface of the processing table 43.

[0068] Furthermore, the blowout openings 76, 77 are formed above the corners on the bottom plate 73 side of the shielding part 71. And, the bottom plate 73 of the shielding part 71 and the surrounding side plates 74, 75 do not have openings formed therein for the passage of hot air or cold air.

[0069] This structure makes it difficult for the hot air or cold air blown from circulation duct 44 into the internal space of shielding portion 71 to be sent along wall portion 52A toward air inlet 62. Furthermore, the air path along which the hot air or cold air blown from circulation duct 44 into the internal space of shielding portion 71 immediately returns from first air outlet 61 to air inlet 62 is blocked.

[0070] 7, the hot air or cold air blown upward or to the left or right sides from first air outlet 61 along wall 52A is sent along walls 52B, 52C, and 52D toward insulated door 50, and then flows below processing table 43 through opening 43A of processing table 43. Thereafter, the hot air or cold air flows below processing table 43 toward suction port 62 and is sucked into circulation duct 44 through suction port 62.

[0071] As a result, an air passage is formed in the aging chamber 42, through which the hot and cold air blown out from the circulation duct 44 flows so as to envelop the processing table 43 from above, below, left, and right sides. Then, in the aging chamber 42, the temperature is propagated from the periphery to the center by the air passage, which makes it easier to maintain a uniform temperature throughout the aging chamber 42.

[0072] As described above, the hot or cold air blown out from the circulation duct 44 is less likely to be blown directly onto the meat 65 on the upper surface of the processing table 43. Then, almost the entire surface of the meat 65 is heated or cooled as uniformly as possible through the air in the aging chamber 42, which makes it easier for the entire meat 65 to be aged uniformly. As a result, uneven aging of the meat 65 is less likely to occur.

[0073] Next, the operation of the meat aging device 40 during aging of meat 65 will be described in detail with reference to Figures 11 to 15. In the following description, the same reference numerals are generally used for the same components as those in the meat aging device 40 and refrigerator 10 described with reference to Figures 1 to 10, and repeated description will be omitted.

[0074] FIG. 11 is a temperature chart showing the temperatures at various locations within the meat aging apparatus 40 of this embodiment. FIG. 12 is a flowchart illustrating the operation of the meat aging apparatus 40 of this embodiment during aging processing. FIG. 13 is a graph illustrating the change in viable bacterial count of aged meat produced by the meat aging apparatus 40 of this embodiment when the preliminary drying mode is not performed. FIG. 14 is a graph illustrating the change in viable bacterial count of aged meat produced by the meat aging apparatus 40 of this embodiment when the preliminary drying mode is performed. FIG. 15 is a graph illustrating the change in the amount of glutamic acid in aged meat produced by the meat aging apparatus 40 of this embodiment.

[0075] The meat aging device 40 of this embodiment measures the surface temperature of the meat 65 using the temperature sensor 32, and controls the cooling mechanism, heating mechanism 46, etc. via the control unit 30. The meat aging device 40 then appropriately supplies cold air and hot air into the aging chamber 42 to control the air conditioning in the aging chamber 42. As a result, the meat 65 is kept in a desired temperature range suitable for aging processing, and is produced into aged meat.

[0076] In particular, the meat aging device 40 measures the surface temperature of the meat 65 during the aging process and controls the supply of hot and cold air into the aging chamber 42. By controlling the temperature of the meat 65, the meat aging device 40 increases the amount of glutamic acid produced in the meat 65, producing delicious aged meat. On the other hand, the meat aging device 40 also controls the supply of cold air into the aging chamber 42. The meat aging device 40 uses the cold air to produce a thin skin on the surface of the meat 65. Furthermore, the meat aging device 40 periodically supplies dry cold air into the aging chamber 42 to reduce the humidity within the aging chamber 42. This control method suppresses the production of bacteria in the meat 65, producing aged meat that is safe to eat.

[0077] 11, a user places meat 65 in the aging chamber 42 and operates the meat aging device 40. The control unit 30 of the meat aging device 40 then first operates the device in the preliminary drying mode for, for example, three hours in the aging chamber 42, and then operates the device in the aging mode for, for example, 165 hours. The meat aging device 40 then produces aged meat from the raw meat 65 over a total aging processing time of 168 hours, in other words, approximately one week.

[0078] The preliminary drying mode of this embodiment is a process in which cold air is first supplied into the maturation chamber 42 for three hours to dry the surface of the meat 65 and form a thin skin over almost the entire surface of the meat 65. The purpose of the preliminary drying mode is to suppress the generation and proliferation of bacteria on the surface of the meat 65 by covering the meat 65 with the thin skin, making it difficult for bacteria to penetrate into the interior of the meat 65.

[0079] On the other hand, the aging mode of this embodiment is a process of producing aged meat by alternately supplying hot air and cold air into the aging chamber 42 so that the temperature of the meat 65 in the aging chamber 42 reaches the desired temperature range during aging processing, for example, an average of 10°C. In the aging mode, the amount of glutamic acid in the meat 65 increases due to temperature control of the meat 65, and safe and delicious aged meat is produced in a relatively short time.

[0080] Also, as shown by circle 81, in the aging mode, for example, one cycle of aging processing is a process of supplying hot air into the aging chamber 42 twice and then supplying cold air into the aging chamber 42 once, and this one cycle is repeated for the above-mentioned 165 hours.

[0081] It should be noted that one cycle of the aging process is not limited to supplying hot air twice and then supplying cold air once into the aging chamber 42. For example, any design change is possible, such as supplying hot air and cold air alternately, or supplying hot air three times and then supplying cold air once.

[0082] 12, in step S10, a user of the meat aging device 40 prepares raw meat 65. Then, the user opens the insulating door 50 and places the meat 65 on the upper surface of the processing table 43 that has been slid to the front side of the aging chamber 42. In step S11, the user closes the insulating door 50 to seal the aging chamber 42, and then operates a start button (not shown) to operate the meat aging device 40.

[0083] In step S12, the control unit 30 detects the input signal from the start button and starts the preliminary drying mode. Specifically, the control unit 30 operates the vapor compression refrigeration cycle of the refrigerator 10, operates the blower 28 of the refrigerator 10, and opens the aging damper 48. Then, the control unit 30 blows the cold air generated in the cooling compartment 24 of the refrigerator 10 into the aging compartment 42 via the cooling duct 47.

[0084] The cold air supply means corresponds to the vapor compression refrigeration cycle of the refrigerator 10 of this embodiment, the blower 28, the duct 29, the cooling duct 47 and the aging damper 48 of the refrigerator 10, and is a mechanism that supplies the cold air generated in the cooling chamber 24 of the refrigerator 10 as cold air into the aging chamber 42.

[0085] Here, in the preliminary drying mode of this embodiment, the control unit 30, for example, operates the aging blower 45 at maximum output, so that the cold air supplied into the aging chamber 42 is vigorously circulated through the aging chamber 42 and the circulation duct 44.

[0086] In step S13, the control unit 30 detects an input signal from the timer 33 and determines whether or not three hours have elapsed since the start of the preliminary drying mode. If the control unit 30 determines that three hours have elapsed (YES in step S13), the process proceeds to step S14.

[0087] If the control unit 30 determines that the three hours have not elapsed (NO in step S13), the control unit 30 continues to receive the input signal from the timer 33 repeatedly.

[0088] In step S14, the control unit 30 transitions from the preliminary 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 damper 48. Note that since the vapor compression refrigeration cycle is also used as a cooling mechanism of the refrigerator 10, the vapor compression refrigeration cycle and the blower 28 may be operated as part of the cooling operation of the refrigerator 10. In this case, the supply of cold air to the aging chamber 42 is stopped by closing the aging damper 48.

[0089] In step S15, the control unit 30 activates the aging blower 45 and the heating mechanism 46, activates the hot air supply means, and starts the aging mode. Then, the control unit 30 supplies hot air from the circulation duct 44 into the aging chamber 42, and the hot air is forced to circulate through the aging chamber 42 and the circulation duct 44.

[0090] The hot air supplying means corresponds to the circulation duct 44, the heating mechanism 46 and the aging blower 45 of this embodiment, and is a mechanism for supplying the air heated in the circulation duct 44 into the aging chamber 42 as hot air.

[0091] In the aging mode of this embodiment, the control unit 30 operates the aging blower 45 at, for example, 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 preliminary drying mode.

[0092] In step S16, the control unit 30 detects an input signal from the temperature sensor 32 and determines whether the surface temperature of the meat 65 is 9.0° C. or higher. If the control unit 30 determines that the surface temperature is 9.0° C. or higher (YES in step S16), the process proceeds to step S17.

[0093] If the controller 30 determines that the temperature is lower than 9.0° C. (NO in step S16), the controller 30 continues to receive the input signal from the temperature sensor 32 repeatedly.

[0094] In step S17, the control unit 30 stops the aging blower 45 and the heating mechanism 46, and stops the hot air supply means.

[0095] In this embodiment, the temperature in the aging chamber 42 is lowered without operating the cold air supply means. As described above, the insulated casing 41 of the meat aging device 40 is disposed in the refrigeration compartment 12 of the refrigerator 10, and the insulated casing 41 is provided with the air exhaust port 64, so that the temperature in the aging chamber 42 is gradually and slowly lowered.

[0096] In step S18, the control unit 30 detects an input signal from the temperature sensor 32 and determines whether the surface temperature of the meat 65 is below 8.0° C. If the control unit 30 determines that the surface temperature is below 8.0° C. (YES in step S18), the process proceeds to step S19.

[0097] If the control unit 30 determines that the temperature is higher than 8.0° C. (NO in step S18), the control unit 30 continues to receive the input signal from the temperature sensor 32 repeatedly.

[0098] In step S19, the control unit 30 activates the aging blower 45 and the heating mechanism 46, and activates the hot air supply means. Then, the control unit 30 supplies hot air from the circulation duct 44 into the aging chamber 42, and the hot air is forced to circulate through the aging chamber 42 and the circulation duct 44.

[0099] In step S20, the control unit 30 detects an input signal from the temperature sensor 32 and determines whether the surface temperature of the meat 65 is 9.0° C. or higher. If the control unit 30 determines that the surface temperature is 9.0° C. or higher (YES in step S20), the process proceeds to step S21.

[0100] If the controller 30 determines that the temperature is lower than 9.0° C. (NO in step S20), the controller 30 continues to receive the input signal from the temperature sensor 32 repeatedly.

[0101] In step S21, the control unit 30 stops the aging blower 45 and the heating mechanism 46, and stops the hot air supply means.

[0102] In step S22, the control unit 30 operates the vapor compression refrigeration cycle of the refrigerator 10, operates the blower 28 of the refrigerator 10, and opens the aging damper 48. Then, the control unit 30 blows the cold air generated in the cooling chamber 24 of the refrigerator 10 into the aging chamber 42 via the cooling duct 47.

[0103] In step S23, the control unit 30 detects an input signal from the temperature sensor 32 and determines whether the surface temperature of the meat 65 is below 8.0° C. If the control unit 30 determines that the surface temperature is below 8.0° C. (YES in step S23), the process proceeds to step S24.

[0104] If the control unit 30 determines that the temperature is higher than 8.0° C. (NO in step S23), the control unit 30 continues to receive the input signal from the temperature sensor 32 repeatedly.

[0105] In step S24, the control unit 30 detects an input signal from the timer 33 and determines whether 168 hours have elapsed since the start of the preliminary drying mode. If the control unit 30 determines that 168 hours have elapsed (YES in step S24), the process proceeds to step S25.

[0106] In step S25, the control unit 30 determines that aged meat has been produced from the meat 65, and stops the meat aging device 40.

[0107] On the other hand, if the control unit 30 determines that the 168 hours have not elapsed (NO in step S24), the process returns to step S15, and the control unit 30 executes the next cycle of aging processing.

[0108] As described above, in the preliminary drying mode of the meat aging apparatus 40, the control unit 30 operates the cold air supply means to continuously supply cold air into the aging chamber 42. Meanwhile, the control unit 30 operates the aging blower 45 to forcibly circulate the cold air through the aging chamber 42 and the circulation duct 44. Furthermore, since the shielding unit 71 is disposed in front of the first air outlet 61, the cold air circulates through the aging chamber 42 along the inner box 52 of the aging chamber 42 so as to envelop the processing table 43.

[0109] This control method prevents the cold air supplied to the aging chamber 42 from being blown intensively onto one part of the meat 65. Almost the entire surface of the meat 65 is exposed as evenly as possible to the cold air and the cooled air in the aging chamber 42. As a result, a thin skin for inhibiting bacteria is formed over almost the entire surface of the meat 65. This inhibits the generation and proliferation of bacteria on the surface of the meat 65, making it difficult for bacteria to penetrate into the interior of the meat 65.

[0110] Here, Fig. 13 shows data for aged meat when the aging mode was carried out without first carrying out the preliminary drying mode. In the three cross sections of the aged meat, the top, center, and bottom, the open bars show the measured values ​​of the general viable bacterial count before aging processing, and the hatched bars show the measured values ​​of the general viable bacterial count after aging processing. The general viable bacterial count in this embodiment refers to the general bacterial count (viable bacterial count), which is one of the hygiene indicator bacteria tested by the Japan Food Research Laboratories Foundation, and the general bacterial count (viable bacterial count) is 1 x 10 8 / g or more is considered spoilage.

[0111] As shown in the figure, the general viable bacterial count on the top surface of aged meat was 8.87 x 10 8 / g. In the center of the aged meat, the general viable bacterial count was 4.41 x 10 8 / g. On the underside of the aged meat, the general viable bacterial count was 7.78 x 10 8 / g was measured.

[0112] Next, Figure 14 shows data on aged meat when it was subjected to the pre-drying mode and then the aging mode. As in Figure 13, in the three cross sections of the aged meat (top, center, and bottom), the open bars show the measured values ​​of the general viable bacterial count before aging, and the hatched bars show the measured values ​​of the general viable bacterial count after aging.

[0113] As shown in the figure, the general viable bacterial count on the top surface of aged meat was 5.46 x 10 8 / g. In the center of the aged meat, the general viable bacterial count was 4.70 x 10 8 / g. On the underside of the aged meat, the general viable bacterial count was 7.70 x 10 8 / g was measured.

[0114] As described above, it has been verified that by first performing the pre-drying mode on the meat 65, and then forming a thin skin to inhibit bacteria over almost the entire surface of the meat 65, and then performing the maturing mode, the generation and proliferation of bacteria on the surface of the meat 65 is suppressed, making it difficult for bacteria to penetrate into the interior of the meat 65.

[0115] In the aging mode of the meat aging device 40, the control unit 30 operates or stops the hot air supply means so that the temperature of the meat 65 in the aging chamber 42 is maintained at, for example, an average of 10°C. The control unit 30 then measures the surface temperature of the meat 65 and maintains the hot air supply means and cold air supply means stopped. Furthermore, the control unit 30 reduces the output to the aging fan 45 when the hot air supply means is operating.

[0116] This control method maintains the temperature inside the aging chamber 42 at a level that favors the production of glutamic acid in the meat 65, thereby increasing the amount of glutamic acid produced in the meat 65 and producing delicious aged meat.

[0117] In Figure 15, in the three cross sections of the aged meat, the top, center, and bottom, the open bars show the measured value of glutamic acid before the aging process as 100% of the initial value, and the hatched bars show the measured value of glutamic acid after the aging process as the increase over the initial value.

[0118] As shown in the figure, the amount of glutamic acid on the top surface of the aged meat increased by approximately 225%. In the center of the aged meat, the amount of glutamic acid increased by approximately 173.8%. In the bottom surface of the aged meat, the amount of glutamic acid increased by approximately 191.7%. It was also verified that the amount of glutamic acid in the aged meat as a whole increased by approximately two times.

[0119] The results of this verification also show that the amount of glutamic acid can be increased by aging the meat 65 at a temperature of, for example, about 10°C, which is higher than that of known dry aging techniques.

[0120] Generally, in dry aging technology, aging processing is known to be performed in a temperature range of -1.0°C to 5.0°C, and in wet aging technology and fermentation aging technology, aging processing is known to be performed in a temperature range of -1.0°C to 1.0°C.

[0121] As described above, in the aging mode of the meat aging device 40, one cycle of the aging process, in which the hot air supply means is operated twice and the cold air supply means is operated once, is repeated multiple times within the 165 hours to produce aged meat. In this embodiment, the control unit 30 operates the cold air supply means at least once within one cycle of the aging process, and cold air is supplied to the aging chamber 42.

[0122] With this control method, fresh cold air is periodically supplied from outside the aging chamber 42, and part of the air in the aging chamber 42 is discharged to the outside through the air outlet 64 of the heat-insulating casing 41. In other words, the inside of the aging chamber 42 is likely to become excessively humid due to moisture and the like emitted from the meat 65 during aging, but the inside of the aging chamber 42 is ventilated using dry cold air. As a result, the meat 65 is prevented from being exposed to high temperature and humidity for a long period of time in the aging chamber 42. Furthermore, the generation and proliferation of bacteria on the surface of the meat 65 is suppressed, making it difficult for bacteria to penetrate into the interior of the meat 65.

[0123] In the maturation mode of the meat maturation device 40, the output voltage of the maturation blower 45 is lower than that in the preliminary drying mode, so that hot air circulates slowly in the maturation chamber 42. Furthermore, after hot air is supplied into the maturation chamber 42, the cold air supply means is also stopped once every other time.

[0124] With this control method, the temperature in the aging chamber 42 rises slowly, and the meat 65 is also slowly heated. The temperature of the meat 65 also drops slowly. By slowly heating the meat 65 within a temperature range where the meat 65 will not spoil, the amount of glutamic acid can be increased.

[0125] In this embodiment, the meat aging device 40 is installed in the refrigeration compartment 12 of the refrigerator 10, and cold air generated in the cooling compartment 24 of the refrigerator 10 is supplied as cold air to the aging chamber 42 via the blower 28, duct 29, and cooling duct 47. However, the present invention is not limited to this. For example, the meat aging device 40 itself may be equipped with a cooling mechanism, and cold air may be supplied from the cooling mechanism to the aging chamber 42. Even in this case, by covering the aging chamber 42 with a thermal insulator 53 and providing the thermal insulated door 50, the temperature in the aging chamber 42 can be maintained at a desired temperature using the above-described control method, and aged meat can be produced. Furthermore, the meat aging device 40 can also be used without being installed inside the refrigerator 10.

[0126] In addition, in this embodiment, as shown in Fig. 7, the aging blower 45 is disposed in the circulation duct 44 so as to block the rear side of the first air outlet 61 of the wall portion 52A, but this is not limited to this case. For example, the aging blower 45 may be disposed inside the shielding portion 71 of the aging chamber 42. In this case, the aging blower 45 is disposed so as to block the front side of the first air outlet 61 of the wall portion 52A. Then, by widening the space width on the rear side of the aging blower 45, it is possible to ensure the desired volume of air, such as hot air, circulated into the aging chamber 42. In addition, various modifications are possible within the scope of the present invention.

[0127] Finally, the embodiments disclosed herein should be considered to be illustrative in all respects and not restrictive. The scope of the present invention is defined by the claims, not by the above description, and is intended to include all modifications within the meaning and scope of the claims. Furthermore, configurations obtained by combining the configurations of different embodiments described in this specification are also included in the scope of the present invention. [Explanation of symbols]

[0128] 10. Refrigerator 11 Insulated box 12 Refrigerator 12A front opening 12B Partition plate member 13 Freezer 14 First Insulated Door 15 Second Insulated Door 16 Center pillar 17 Compartment Wall 18 Third Insulated Door 19 Fourth Insulated Door 20 Defrost heater 21 Outer box 22 Inner box 23 Insulation 24 Cooling room 25 Cooler 26 Machine room 27 Compressor 28 Blower 29 Duct 30 Control Unit 31 Hinge mechanism 32 Temperature Sensor 33 Timer 35 Inner surface plate 35A bulge 36 Gasket 40 Meat aging equipment 41 Insulated housing 42 Aging Room 43 Processing Table 43A opening 43B Bearing part 43C Slide shaft 44 Circulation Duct 45 Matured Blower 46 Heating mechanism 47 Cooling Duct 48 Mature Damper 49 Humidity Control Air Duct 50 Humidity control filter 50 Insulated Door 51 outer box 52 Inner box 52A Wall section 52B Wall section 52C wall 52D wall section 52E slide groove 53 Insulation 54 Frame 54A Shaft 55 Frame 56 Insulation 57 Window 61 First air outlet 62 Intake port 62A small hole 63 Second air outlet 64 Air exhaust port 64A small hole 65 Meat 70 Top plate 71 Shielding part 72 Front plate 73 Bottom plate 74 Side plate 75 Side plate 76 Air outlet opening 77 Air outlet opening 78 Air outlet opening

Claims

1. an aging chamber formed inside the thermally insulated housing; a circulation duct communicating with the aging chamber; a cooling mechanism for supplying cold air to the aging chamber; A fan that circulates air in the aging chamber; The circulation duct has: a heating mechanism for heating the air in the circulation duct is formed; The meat aging apparatus, wherein the air blower supplies the air in the circulation duct heated by the heating mechanism as hot air to the aging chamber.

2. 2. The meat aging apparatus according to claim 1, wherein at least the heating mechanism is stopped when the cold air is supplied to the aging chamber.

3. The aging chamber includes: a processing table on which the meat is placed; a first air outlet formed in the heat-insulating housing portion above the processing table; a suction port formed in the heat-insulating housing portion below the processing table, 3. The meat aging apparatus according to claim 2, wherein the circulation duct communicates with the aging chamber via the first outlet and the suction port.

4. The maturation chamber is provided with a shielding portion that shields the front side of the first air outlet, The shielding portion has an outlet opening portion that connects the maturation chamber with the circulation duct, 4. The meat aging apparatus according to claim 3, wherein the blow-out openings are formed at least on the upper side and on the left and right sides of the aging chamber.

5. The aging chamber includes: a second air outlet formed in the heat-insulating housing portion above the processing table; an air exhaust port formed in the heat-insulating casing portion below the processing table and on a side where the second air outlet is disposed, 5. The meat aging apparatus according to claim 4, wherein the cold air is supplied into the aging chamber through the second air outlet.

6. 6. The meat aging apparatus according to claim 5, wherein the processing table has a plurality of openings extending vertically through the aging chamber.

7. a heat-insulating door that opens and closes the front opening of the heat-insulating casing, 2. The meat aging apparatus according to claim 1, wherein the circulation duct is formed inside the heat-insulating casing.

8. A refrigerator in which the meat aging device according to any one of claims 1 to 7 is installed, The cooling mechanism of the meat aging device is a refrigerator cooling mechanism provided in the refrigerator.

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