Patent Application
20160245577
The present invention relates to a refrigeration appliance having a storage area for refrigerated goods, in particular for meat.
It is the object of the invention to specify a refrigeration appliance, in which an aging process is assisted for specific items, for example meat.
This object is achieved by the subject matter having the features as claimed in the independent claim. Advantageous embodiments of the invention are set out in the figures, the description and the dependent claims.
According to one aspect of the invention the object is achieved by a refrigeration appliance having a storage area for refrigerated goods, in which the refrigeration appliance comprises a temperature setting facility for setting a temperature in the storage area between −0.5 and 4° C. and a ventilation facility for generating an air flow with an air speed between 0.5 m/s and 2.5 m/s in the storage area. The temperature in the storage area is preferably between 0.5° C. and 1.5° C. The refrigeration appliance has the technical advantage for example that the aging process of meat is assisted in the storage area.
A refrigeration appliance refers in particular to a domestic refrigeration appliance, in other words a refrigeration appliance used for domestic management in a domestic context or in the catering field, serving in particular to store food and/or beverages at specific temperatures, for example a refrigerator, a freezer cabinet, a combined refrigerator/freezer, a chest freezer or a wine chiller cabinet.
In one advantageous embodiment of the refrigeration appliance the refrigeration appliance is configured to set a relative air humidity between 50% and 85% in the storage area. The refrigeration appliance is preferably configured to set a relative air humidity between 75% and 85% in the storage area. This has the technical advantage for example of further improving the aging process for meat in the storage area.
In a further advantageous embodiment of the refrigeration appliance the refrigeration appliance comprises an air humidity setting facility with a humidity sensor for setting a relative air humidity between 50% and 85% in the storage area. This has the technical advantage for example that active humidification and dehumidification of the storage area can take place when a limit value is exceeded.
In a further advantageous embodiment of the refrigeration appliance the refrigerated goods can be protected from ultraviolet radiation in the storage area. This has the technical advantage for example that color change reactions in the meat are avoided.
In a further advantageous embodiment of the refrigeration appliance the refrigeration appliance comprises a filter for cleaning the air in the storage area. This has the technical advantage for example that particles and impurities are removed from the air flow.
In a further advantageous embodiment of the refrigeration appliance the refrigeration appliance comprises an air disinfection facility for disinfecting the air in the storage area. This has the technical advantage for example that germs cannot be transferred to the refrigerated goods by the air.
In a further advantageous embodiment of the refrigeration appliance the refrigeration appliance comprises a control facility for controlling the temperature, the air speed and/or the relative air humidity as a function of the refrigerated goods in the storage area. This has the technical advantage for example that a refrigeration program with individual storage climate parameters tailored specifically for the refrigerated goods can be performed.
In a further advantageous embodiment of the refrigeration appliance the control facility comprises an input facility for manually inputting data relating to the refrigerated goods. This has the technical advantage for example that the refrigeration program can be selected automatically based on information provided by a user relating to the refrigerated goods.
In a further advantageous embodiment of the refrigeration appliance the control facility is configured to control the temperature, the air speed and/or the air humidity as a function of the input data. This has the technical advantage for example that the individual storage climate parameters can be adjusted individually.
In a further advantageous embodiment of the refrigeration appliance the inputtable data comprises a type of animal, the weight of a joint and the size of a joint, a desired degree of aging and/or a desired consumption date. This has the technical advantage for example that a refrigeration program can be adjusted particularly precisely.
In a further advantageous embodiment of the refrigeration appliance the refrigeration appliance comprises a setting facility for manually setting the temperature, the air speed and/or the relative air humidity in the storage area. This has the technical advantage for example that a user can select the storage climate parameters independently.
In a further advantageous embodiment of the refrigeration appliance the storage area comprises a perforated shelf surface. This has the technical advantage for example that moisture can drip down off the refrigerated goods.
In a further advantageous embodiment of the refrigeration appliance the shelf surface is made of stainless steel. This has the technical advantage for example that the shelf surface is easy to clean and hygienic.
In a further advantageous embodiment of the refrigeration appliance the storage area comprises one or more hooks for securing joints of meat. This has the technical advantage for example that meat can be hung in the storage area and pressure points are not formed.
In a further advantageous embodiment of the refrigeration appliance the storage area is arranged in a refrigeration compartment. This has the technical advantage for example that the storage climate parameters can be set and maintained easily and with little energy outlay.
Exemplary embodiments of the invention are illustrated in the drawings and are described in more detail below. In the drawings:
The compressor is a mechanically operated part, which takes refrigerant vapor in from the evaporator and outputs it at a higher pressure to the condenser. The condenser is a heat exchanger, in which after compression the evaporated refrigerant is condensed as a result of emitting heat to an external cooling medium, in other words the ambient air. The throttle device is an apparatus for continuously reducing pressure by narrowing cross section.
The refrigerant is a fluid used to transmit heat in the refrigerating system, absorbing heat when the fluid is at low temperatures and low pressure and emitting heat when the fluid is at a higher temperature and higher pressure, with state changes of the fluid generally being included.
In the refrigeration appliance 100 climate conditions are created which allow the specific post-aging of meat, in particular beef, in a domestic context. After slaughter meat undergoes an aging process to establish and specifically influence its consumption quality. Meat ages in two aging phases.
In the first phase a process takes place within the cells, generally taking approx. 36 to 40 hours for cattle and 6 to 8 hours for pigs in standard refrigeration conditions between 0° C. and 4° C. In this process glycogen reserves in the muscles are broken down without oxygen and lactic acid formed. The pH value of the meat drops from 7.2 to 5.5. If the glycogen is consumed, the muscle fibers crosslink and the meat becomes hard and tough.
In the second phase proteolytically induced morphological changes produce a change in the myofibrils and therefore the desired tender consistency. During aging there is a slight rise in the pH value. The water binding capacity increases so less juice runs out during meat preparation. The aging phase lasts approx. 14 days for beef, 7 days for veal and approx. 60 hours for pork at temperatures around 3° C.
The hanging of meat on the bone, in halves or joints is referred to as dry aging. Dry aging is a slow aging process with high water loss of up to 30% and an aging period of up to 4 weeks. Wet aging refers to the aging of meat without air in a vacuum bag. Anaerobic meat aging is brought about by the lactic acid bacteria present in the meat. It can be supplemented by parchment aging, in which meat is wrapped in parchment before the vacuum is applied so any meat juices that come out are not in sustained contact with the meat. Dry bags or aging bags are semi-permeable membrane bags used for aging. Here oxygen reaches the meat, juice drips can be conducted away and weight loss is reduced. With aqua aging meat is aged in mineral water with a high calcium, magnesium and hydrogen carbonate content. Aging can also take place in beef tallow.
The refrigeration appliance 100 allows meat to be aged and joints of meat to undergo post-aging according to the dry aging or wet aging method or in an aging bag in a domestic context. The aging or post-aging of the meat here can take place either in the refrigeration compartment as a whole as the storage area 103 or in separate storage areas 103.
A separate storage area 103 for refrigerated goods in the form of meat has for example an additional temperature control by means of a temperature setting facility 105 or a controlled evaporator 105 with a temperature sensor for setting a temperature in the storage area 103. The storage area 103 also comprises a humidity control by means of an air humidity setting facility for setting a relative air humidity. A ventilation facility 107, for example a fan wheel, serves to generate an air flow 109 with a predefined air speed in the storage area 103.
Arranged in the storage area is a perforated shelf surface 113 which is made of stainless steel for example. The storage area 103 can also have one or more hooks 117 for securing meat joints.
In order to assist the aging or post-aging process, the following storage climate parameters are advantageously maintained in the storage area 103:
A target temperature range for post-aging is between 0.5° C. and 1.5° C. A target range for relative air humidity is between 75% and 85%. Air humidity here can be controlled passively, for example coupled with temperature regulation and fan operating times, or actively, for example using an air humidity setting facility with a humidity sensor in the storage area to humidify or dehumidify when a predefined limit value is exceeded. The target range for air speed in the storage area 103 is between 0.5 m/s and 2.5 m/s for fast drying off and to prevent mold forming on the meat. The exclusion of ultraviolet light (UV light) during product aging avoids color change reactions. In order to avoid the transfer of odors and germs during the aging process, air cleaning can take place, for example by means of UV disinfection, by means of a microfilter. This improves the air quality in the storage area.
For regulation, control or program selection of the aging function a user can set the target temperature in the storage area directly by way of an appliance electronic system or a separate electronic system on the storage compartment. An aging program can be selected by way of a separate or supplemented appliance electronic system, in which the storage climate parameters are adjusted for example according to the type of animal, the weight and size of a joint, a desired degree of aging or a desired consumption date.
Storage systems for ensuring adequate and homogeneous ventilation of the goods to be post-aged can be formed by a perforated shelf surface 113 made of stainless steel for example. Also permanently secured or flexibly mounted hooks can be provided to secure larger joints in the storage area.
The refrigeration appliance 100 can be used for simple product storage with the claim of maintaining quality to product refinement and therefore further quality improvement for refrigerated goods. The meat aged in the refrigeration appliance 100 has a greater water binding capacity, cooks faster and remains juicy and develops a more marked aroma. The refrigeration appliance 100 allows individualized meat aging and makes domestic refrigeration appliances more professional, for example by meeting gourmet needs. Consumption quality improves during the post-aging time in the storage area 103 and an individual consumption date can be freely selected. This allows greater flexibility by further decoupling purchase and consumption.
All the features described and illustrated in conjunction with individual embodiments of the invention can be provided in different combinations in the inventive subject matter in order to achieve their advantageous effects at the same time.
The scope of protection of the present invention is defined by the claims and is not restricted by the features described in the description or illustrated in the figures.
| Number | Date | Country | Kind |
|---|---|---|---|
| 10 2013 220 089.7 | Oct 2013 | DE | national |
| Filing Document | Filing Date | Country | Kind |
|---|---|---|---|
| PCT/EP2014/071069 | 10/1/2014 | WO | 00 |
