KR20230111386A - Method and apparatus for adding aroma and flavor components to agricultural and livestock products or marine products using high voltage pulse electric field and pressure difference - Google Patents

Abstract

The present invention relates to a technology for sterilizing agricultural and livestock products and marine products, and adding aroma and flavor components by using a high-voltage pulse electric field and an atmospheric pressure difference, and the apparatus for adding flavor and flavor components. According to one embodiment, an apparatus for adding aroma and flavor components may comprise: a high-voltage pulse generator for generating a voltage at intervals of 1 μs to 10 ms within a range of 220 V to 20 kV; a lightning rod electrically connected to a positive (+) electrode of the high-voltage pulse generator and transferring the generated voltage into a chamber; a grounding portion electrically connected to a negative (-) electrode of the high-voltage pulse generator and transferring the generated voltage into the chamber; a sealed chamber electrically connected to the lightning rod and the grounding portion; a spraying device for spraying aroma or flavor components on a target object inside the chamber; and an atmospheric pressure control device connected inside the chamber for controlling an atmospheric pressure inside the chamber.

Description

Method and apparatus for adding aroma and flavor components to agricultural and livestock products or marine products using high voltage pulse electric field and pressure difference}

The present invention is a technology for sterilizing agricultural and livestock products or marine products using a high voltage pulsed electric field and air pressure difference and simultaneously adding fragrance and flavor components.

The consumption psychology of livestock products is atrophied due to various seasonal infectious diseases, and the burden of consumers who have to 100% sterilize by sterilizing in the processing process rather than ingestion by boiling, baking, or steaming will be reduced, and it will be able to establish itself as safe food.

In the case of Korean beef, when one cow is slaughtered, only 34% of the parts sold for roasting are sold, so a high price can be received due to insufficient supply. However, there is a problem in that the remaining 66% are not sold and remain in stock. Specifically, in the case of sirloin, tenderloin, fillet, rib, and rump, it can be sold for roasting, and these parts account for 34% of a cow.

By adding medicinal ingredients or fragrance and flavor components to parts that are not preferred for roasting, reprocessing them with good taste and good taste can contribute to the increase in consumption of livestock products.

After seasoning, it is common to eat by baking, boiling, or steaming through the maturation process, and the method of sterilizing livestock products in large quantities is by applying hot heat of 100°C.

Recently, with a lot of interest in health and a lot of health programs being broadcast through the mass media, a new trend of eating less sweet and less salty about sugar and sodium ingredients that are not good for the body has been established.

It is good for the body, but researches on how to add fragrance or taste to get rid of the smell of agricultural products, livestock products, or marine products that are tasteless or fragrant.

Korean Patent Registration No. 10-0356101 "Method and apparatus for disinfecting or sterilizing meat or vegetables or agricultural products and feed" Korean Patent Registration No. 10-1729913 "Method for producing broccoli with increased sulforaphane content and use of broccoli prepared therefrom"

An object of the present invention is to provide a method for enhancing the sweetness of fruits or vegetables by infiltrating stevioside into the inside of harvested vegetables or fruits having low sugar content without damaging the surface using a high-voltage pulsed electric field and a difference in atmospheric pressure.

An object of the present invention is to provide a fruit or vegetable with enhanced sweetness.

An object of the present invention is to provide a state-of-the-art technology capable of controlling the permeability of cells of livestock products using a high-voltage pulsed electric field and a difference in air pressure.

An object of the present invention is to effectively control cell walls and cell membranes by utilizing high-voltage pulsed electric field technology using a high-voltage pulsed electric field and air pressure difference, so that medicinal ingredients and fragrance or flavor ingredients penetrate livestock products.

An object of the present invention is to provide a technology capable of sterilizing livestock products without boiling or steaming by using a high voltage pulse electric field and air pressure difference.

An object of the present invention is to provide a non-heating treatment technology for processing food without damaging the product and sanitary safety using a high voltage pulsed electric field and a difference in air pressure.

An object of the present invention is to enhance the sterilization effect by using a high-voltage pulsed electric field and a difference in air pressure, and to prevent external characteristics from changing even when flavor or medicinal ingredients of beef, pork, or chicken are penetrated.

An apparatus for adding fragrance and flavor components according to an embodiment includes a high voltage pulse generator for generating voltage within a predetermined range at predetermined time intervals, a lightning rod electrically connected to the + electrode of the high voltage pulse generator and transmitting the generated voltage into the chamber, a grounding unit electrically connected to the -electrode of the high voltage pulse generator and transmitting the generated voltage into the chamber, electrically connected to the lightning rod and the grounding unit, a sealed chamber, and an object inside the chamber. Alternatively, it may include an injection device for injecting a flavor component, and an air pressure control device connected to the inside of the chamber to adjust the air pressure inside the chamber.

The air pressure control device according to an embodiment includes a vacuum pump, a compressor, and an air pressure display device,

By controlling the vacuum pump, the volume of the cavity in the vacuum pump is repeatedly expanded, the dense fluid is increased at high speed, or the air pressure inside the chamber is lowered by removing the gas inside the chamber to the atmosphere by rotating the blade at high speed,

By controlling the compressor, gas is sucked from the outside and the sucked gas is pushed into the chamber to increase the air pressure inside the chamber,

The air pressure inside the chamber controlled by the vacuum pump or the compressor may be numerically displayed by controlling the air pressure display device.

The vacuum pump according to an embodiment may lower the air pressure difference inside the chamber from 760 Torr to 150 Torr.

The compressor according to an embodiment may increase the air pressure difference inside the chamber from 760 Torr to 2,280 Torr.

The high voltage pulse generator according to an embodiment may generate voltage in the range of 220V to 20kV at intervals of 1 μs to 10 ms.

An operation method of an apparatus for adding fragrance and flavor components according to an embodiment includes generating a voltage at a predetermined time interval within a predetermined range in a high voltage pulse generator, transferring the generated voltage into the chamber while electrically connected to the + electrode of the high voltage pulse generator in a lightning rod, passing the generated voltage into the chamber while electrically connected to the -electrode of the high voltage pulse generator at a grounding unit, and transmitting the generated voltage into the chamber in a spraying device, in a state where the generated voltage is electrically connected to the chamber It may include spraying a fragrance or flavor component to an object inside the chamber in a state delivered to the chamber, and adjusting the air pressure inside the chamber by being connected to the inside of the chamber in an air pressure control device.

In the atmospheric pressure control device according to an embodiment, the step of adjusting the air pressure inside the chamber by being connected to the inside of the chamber is adjusting the air pressure inside the chamber through a vacuum pump, a compressor, and an air pressure display device, using the vacuum pump to lower the air pressure difference inside the chamber from 760 Torr to 150 Torr, or using the compressor to increase the air pressure difference inside the chamber from 760 Torr to 2,280 Torr steps may be included.

The step of generating a voltage at a predetermined time interval within the selected range according to an embodiment may include generating a voltage at intervals of 1 μs to 10 ms in the range of 220 V to 20 kV.

A method for adding fragrance and flavor components according to an embodiment includes step 1 of lowering the air pressure inside the chamber to 500 Torr ~ 150 Torr in a state in which an object is immersed in a mixture of fragrance and flavor components mixed with purified water or spraying a fragrance or flavor component on the surface of the object through an injector. Step 2 of turning on or off at intervals of ㎲ to 10 ms and outputting in pulse form, Step 3 of generating electricity by the generated voltage into the chamber using a lightning rod and ground connected to the high voltage pulse generator to transfer electricity to moisture on the surface of the object in the chamber Step 4 of maintaining the operation of the high voltage pulse generator so that perforation of cell walls and cell membranes of the object is induced as electricity flows through the surface of the object It may include repeating steps to 4 a plurality of times.

Step 4 according to an embodiment may include maintaining the operation of the high voltage pulse generator to maintain the atmospheric pressure inside the chamber at a target atmospheric pressure of 500 Torr to 150 Torr for 30 seconds to 360 seconds, returning the atmospheric pressure inside the chamber to 760 Torr, waiting for 10 seconds to 90 seconds, and then increasing the pressure to 900 Torr to 2,280 Torr.

According to one embodiment, a method for enhancing the sweetness of fruits or vegetables capable of enhancing sweetness by infiltrating stevioside into a harvested vegetable or fruit having low sugar content without damaging the surface using a high voltage pulsed electric field and a difference in air pressure can be provided.

According to one embodiment, fruits or vegetables with enhanced sweetness may be provided.

According to one embodiment, it is possible to provide a state-of-the-art technology capable of adjusting the permeability of cells of livestock products using a high voltage pulsed electric field and a difference in air pressure.

According to one embodiment, it is possible to effectively control cell walls and cell membranes using high-voltage pulsed electric field technology using high-voltage pulsed electric field and atmospheric pressure difference, so that medicinal ingredients and fragrance or flavor ingredients can penetrate into livestock products.

According to an embodiment, it is possible to provide a technology capable of sterilizing livestock products without boiling or steaming by using a high voltage pulse electric field and air pressure difference.

According to one embodiment, it is possible to provide a non-heating treatment technology for processing food without sanitary safety and product damage using a high voltage pulsed electric field and a difference in air pressure.

According to one embodiment, the sterilization effect can be enhanced by using a high voltage pulsed electric field and a difference in air pressure, and even when flavor or medicinal ingredients of beef, pork, or chicken are penetrated, the external characteristics are not changed.

1 is a view illustrating an apparatus for adding fragrance and flavor components according to an embodiment.
Figure 2 is a view explaining the air pressure and voltage to be adjusted in the processing step.
3 is a diagram illustrating an embodiment in which a high voltage pulse is applied in a state in which a gap between a cell membrane and a cell wall is generated as an object is inflated by a lowered air pressure.
FIG. 4 is a view illustrating an embodiment in which the space between the cell membrane and the cell wall is tightly narrowed again following FIG. 3 .
5 is a diagram illustrating an operating method of a fragrance and flavor component adding device according to an embodiment.
6 is a diagram illustrating a method of adding fragrance and flavor components according to an embodiment.

Specific structural or functional descriptions of the embodiments according to the concept of the present invention disclosed in this specification are only exemplified for the purpose of explaining the embodiments according to the concept of the present invention, and the embodiments according to the concept of the present invention can be implemented in various forms and are not limited to the embodiments described herein.

Embodiments according to the concept of the present invention can apply various changes and can have various forms, so the embodiments are illustrated in the drawings and described in detail herein. However, this is not intended to limit the embodiments according to the concept of the present invention to specific disclosures, and includes modifications, equivalents, or substitutes included in the spirit and scope of the present invention.

Terms such as first or second may be used to describe various components, but the components should not be limited by the terms. The above terms are used only for the purpose of distinguishing one component from another component, for example, without departing from the scope of rights according to the concept of the present invention, a first component may be termed a second component, and similarly, a second component may also be termed a first component.

It should be understood that when an element is referred to as being “connected” or “connected” to another element, it may be directly connected or connected to the other element, but other elements may exist in the middle. On the other hand, when an element is referred to as “directly connected” or “directly connected” to another element, it should be understood that no other element exists in the middle. Expressions describing the relationship between components, such as "between" and "directly between" or "directly adjacent to" should be interpreted similarly.

Terms used in this specification are only used to describe specific embodiments, and are not intended to limit the present invention. Singular expressions include plural expressions unless the context clearly dictates otherwise. In this specification, the terms "comprise" or "have" are intended to designate that the described features, numbers, steps, operations, components, parts, or combinations thereof exist, but it should be understood that the presence or addition of one or more other features or numbers, steps, operations, components, parts, or combinations thereof is not precluded.

Unless defined otherwise, all terms used herein, including technical or scientific terms, have the same meaning as commonly understood by one of ordinary skill in the art to which the present invention belongs. Terms such as those defined in commonly used dictionaries should be interpreted as having a meaning consistent with the meaning in the context of the related art, and are not interpreted in an ideal or excessively formal sense unless explicitly defined herein.

Hereinafter, embodiments will be described in detail with reference to the accompanying drawings. However, the scope of the patent application is not limited or limited by these examples. Like reference numerals in each figure indicate like elements.

1 is a view illustrating an apparatus for adding fragrance and flavor components according to an embodiment.

The present invention is a technology for deeply infiltrating a fragrance or flavor into an agricultural or marine product by using a high-voltage pulsed electric field and a pressure difference inside a chamber.

To this end, the present invention requires the following technical steps for the object.

In this specification, the subject may be interpreted as including all livestock products, agricultural products, aquatic products, and the like.

In the preparation step, after mixing the fragrance and flavor components with purified water in the chamber, adjust the air pressure to 760 Torr, agricultural products are immersed in the purified water mixture, and livestock or marine products can be sprayed with the purified water mixture on the surface.

At this time, the ratio of the mixed solution of 1 liter of purified water is shown in [Table 1].

[Table 1]

Thereafter, in the processing step, after setting the atmospheric pressure for each type from 150 Torr to 2,280 Torr, when the set atmospheric pressure is reached, a high voltage pulsed electric field may flow into the chamber.

At this time, when a high-voltage pulsed electric field is applied to agricultural products, livestock products, or aquatic products, cell membranes and cell walls are perforated, and aroma and flavor components penetrate deeply through the air pressure difference between the perforations. The strength of the high-voltage pulse electric field and the air pressure difference are set as shown in [Table 2] based on 760 Torr.

[Table 2]

Next, in the completion step, the air pressure may be reached to 760 Torr, and then the agricultural or marine products in the chamber may be moved to a washing dryer.

For the processing step and the completion step, the fragrance and flavor component adding device 100 may be used.

The fragrance and flavor component adding device 100 according to an embodiment may include a high voltage pulse generator 101, a lightning rod 102, a grounding unit 103, a chamber 104, an injector 105, and an air pressure controller 106, 107, and 108.

The high voltage pulse generator 101 may generate voltages in the range of 220V to 20kV at intervals of 1 μs to 10 ms.

The lightning rod 102 is electrically connected to the + electrode of the high voltage pulse generator 101 and can transfer the generated voltage into the chamber.

The ground part 103 is electrically connected to the -electrode of the high voltage pulse generator 101 and can transfer the generated voltage into the chamber.

The chamber 104 is electrically connected to the lightning rod and the ground, and can maintain a sealed state.

The injector 105 may inject a fragrance or flavor component to an object inside the chamber.

The air pressure controllers 106, 107 and 108 are connected to the inside of the chamber to adjust the air pressure inside the chamber.

The air pressure control devices 106 , 107 , and 108 may include a vacuum pump 106 , a compressor 107 , and an air pressure display device 108 .

The air pressure control devices 106, 107, and 108 control the vacuum pump 106 to repeatedly expand the volume of the cavity in the vacuum pump 106, increase the density of the fluid at high speed, or rotate the blades at high speed to remove the gas inside the chamber into the atmosphere to lower the air pressure inside the chamber 104.

In addition, the atmospheric pressure control devices 106, 107, and 108 control the compressor 107 to suck in gas from the outside and push the inhaled gas into the chamber to increase the atmospheric pressure inside the chamber 104.

The air pressure inside the chamber 104 controlled by the vacuum pump 106 or the compressor 107 may be numerically displayed by controlling the air pressure display device 108 .

The vacuum pump 106 may lower the air pressure difference inside the chamber from 760 Torr to 150 Torr, and the compressor 107 may increase the air pressure difference inside the chamber from 760 Torr to 2,280 Torr.

In the fragrance and flavor component adding device 100 according to an embodiment, agricultural products or aquatic products for processing purposes are placed in a chamber, agricultural products are immersed in a mixed solution in which fragrance and flavor components are mixed in purified water, and livestock products or aquatic products are injected. After spraying on the surface, the air pressure inside the chamber can be lowered to 500 Torr to 150 Torr.

When the fragrance and flavor component adding device 100 according to an embodiment reaches the selected target air pressure, the voltage is generated from 200V to 20kV through the high voltage pulse generator 101, and at the same time, the voltage is turned on / off at intervals of 1 μs to 10 ms, and the voltage can be output in a pulse form.

In addition, by using a lightning rod connected to the high voltage pulse generator 101 to transmit electricity in the form of a high voltage pulse into the chamber 104, electricity is generated in the chamber, and the water on the surface of agricultural and livestock products or marine products in the chamber is passed through.

As shown in [Table 2], the time to generate the high-voltage pulse electric field after reaching the target value of 500 Torr to 150 Torr for the air pressure inside the chamber is from 30 seconds to 360 seconds.

In the fragrance and flavor ingredient adding device 100 according to an embodiment, when the generation of the high voltage pulse electric field is completed, the air pressure inside the chamber returns to 760 Torr, waits for 10 seconds to 90 seconds, and then raises to 900 Torr to 2,280 Torr.

When the fragrance and flavor component adding device 100 according to an embodiment reaches the target atmospheric pressure, waits for a waiting time of 30 seconds to 360 seconds and returns to 760 Torr to complete one processing cycle, and processing cycles can be set from 1 to 7 times according to the shape of the cell walls and cell membranes of agricultural and livestock products or marine products.

In order to achieve the above object and effect, it will be described in detail with reference to the accompanying drawings.

The present invention is a method and device technology for adding fragrance and flavor components to agricultural/livestock products or aquatic products using a high-voltage pulsed electric field and an atmospheric pressure difference. In order to penetrate the fragrance or flavor components into the agricultural/livestock products or aquatic products, a strong electric field must be formed inside the chamber to perforate the cell walls and cell membranes.

To this end, the device should be configured as shown in FIG. 1 . In the preparation step, as shown in [Table 1], after mixing the fragrance and flavor components with purified water and adjusting the air pressure to 760 Torr, agricultural products are immersed in the purified water mixture inside the chamber, and livestock or marine products are sprayed with purified water mixture on the surface.

Figure 2 is a view explaining the air pressure and voltage to be adjusted in the processing step.

In the processing step, as shown in FIG. 2, the vacuum pump is operated to lower the air pressure to 500 Torr to 150 Torr, and then the 200V to 20kV voltage is turned ON/OFF from 1 μs to 10 ms through a high voltage pulse generator to generate a pulse and pass through the lightning rod into the chamber. A pulse-shaped voltage is applied to the inside of the chamber for a waiting time of 30 seconds to 360 seconds.

3 is a diagram illustrating an embodiment in which a high voltage pulse is applied in a state in which a gap between a cell membrane and a cell wall is generated as an object is inflated by a lowered air pressure.

That is, FIG. 3 shows that when the atmospheric pressure is lowered to 760 Torr to 150 Torr, agricultural and livestock products or marine products in the chamber swell, and gaps in the space between the cell membrane and the cell wall are generated. At this time, the cell wall and the cell membrane are punctured through a high voltage pulsed electric field. It is a figure expressing that fragrance and flavor components penetrate deeply.

FIG. 4 is a view illustrating an embodiment in which the space between the cell membrane and the cell wall is tightly narrowed again following FIG. 3 .

When the voltage output is completed, the atmospheric pressure is raised to 760 Torr again, and after the waiting time is stabilized from 10 seconds to 90 seconds, the compressor is operated to raise the atmospheric pressure to 900 Torr to 2,280 Torr. Then, when the air pressure is lowered to 760 Torr again, one cycle is completed, and the cycle proceeds from 1 to 15 depending on the conditions.

[Table 3] to [Table 5] are the data measured for the electrical conductivity (EC, electrical conductivity) before processing, when processing with a high voltage pulse electric field, and when processing with a high voltage pulse electric field and a pressure difference. It can be seen that when the high-voltage pulsed electric field and the air pressure difference are used together, the purified water mixture penetrates more deeply.

[Table 3]

[Table 4]

[Table 5]

In the completion stage, the work is completed when the object for which the cycle is completed is taken out of the chamber and moved to dry.

5 is a diagram illustrating an operating method of a fragrance and flavor component adding device according to an embodiment.

In the operating method of the fragrance and flavor component adding device according to an embodiment, a voltage may be generated at intervals of 1 μs to 10 ms in the range of 220 V to 20 kV in a high voltage pulse generator (step 501).

In the operation method of the fragrance and flavor component adding device according to an embodiment, the generated voltage may be transmitted to the chamber in a state in which the lightning rod is electrically connected to the + electrode of the high voltage pulse generator (step 502).

In the operation method of the fragrance and flavor component adding device according to an embodiment, the generated voltage may be transmitted to the chamber in a state of being electrically connected to the -electrode of the high voltage pulse generator at a grounding unit (step 503).

In the operating method of the fragrance and flavor component adding device according to an embodiment, the spraying device may inject fragrance or flavor components to an object inside the chamber in a state in which the generated voltage is transmitted into the chamber (step 504).

In the operation method of the fragrance and flavor component adding device according to an embodiment, the air pressure control device may be connected to the inside of the chamber to adjust the air pressure inside the chamber (step 505).

To this end, the operating method of the fragrance and flavor component adding device according to an embodiment adjusts the air pressure inside the chamber through a vacuum pump, a compressor, and an air pressure display device, but using a vacuum pump, the pressure difference inside the chamber is reduced from 760 Torr to 150 Torr, and the pressure difference inside the chamber can be increased from 760 Torr to 2,280 Torr using a compressor.

6 is a diagram illustrating a method of adding fragrance and flavor components according to an embodiment.

In the method of adding fragrance and flavor components according to an embodiment, the object is immersed in a mixture of fragrance and flavor components mixed with purified water (step 601), or the fragrance or flavor components are sprayed on the surface of the object through an injector (step 602), and the air pressure inside the chamber can be lowered to 500 Torr to 150 Torr (step 603).

In addition, in the method of adding fragrance and flavor components according to one embodiment, when the target atmospheric pressure is reached, the high voltage pulse generator is controlled to generate a voltage in the range of 200V to 20kV (step 604), and the generated voltage is turned on or off at intervals of 1 μs to 10 ms and output in pulse form (step 605).

In the method of adding fragrance and flavor components according to an embodiment, electricity by the generated voltage is generated in the chamber using a lightning rod and a grounding unit connected to a high voltage pulse generator, and the electricity can be transmitted to moisture on the surface of an object in the chamber (step 606).

In the method of adding fragrance and flavor components according to an embodiment, the operation of the high voltage pulse generator may be maintained so that perforation of cell walls and cell membranes of the object is induced as electricity flows through the surface of the object (step 607).

In this process, the method of adding fragrance and flavor components according to an embodiment maintains the operation of the high voltage pulse generator to maintain the air pressure inside the chamber at a target air pressure of 500 Torr to 150 Torr for 30 seconds to 360 seconds, and the air pressure inside the chamber is 760 Torr.

In the method of adding fragrance and flavor components according to an embodiment, the foregoing steps may be repeated a plurality of times by determining whether or not the selected number of times is repeated (step 608).

As a result, according to one embodiment, using the present invention, a method for enhancing the sweetness of fruits or vegetables can be provided by infiltrating stevioside into the inside of harvested vegetables or fruits having low sugar content without damaging the surface using a high voltage pulsed electric field and a difference in atmospheric pressure, thereby enhancing the sweetness of fruits or vegetables.

According to one embodiment, fruits or vegetables with enhanced sweetness may be provided.

According to one embodiment, it is possible to provide a state-of-the-art technology capable of adjusting the permeability of cells of livestock products using a high voltage pulsed electric field and a difference in atmospheric pressure.

According to one embodiment, it is possible to effectively control cell walls and cell membranes using high-voltage pulsed electric field technology using high-voltage pulsed electric field and atmospheric pressure difference, so that medicinal ingredients and fragrance or flavor ingredients can penetrate into livestock products.

According to an embodiment, it is possible to provide a technology capable of sterilizing livestock products without boiling or steaming by using a high voltage pulse electric field and air pressure difference.

According to one embodiment, it is possible to provide a non-heating treatment technology for processing food without sanitary safety and product damage using a high voltage pulsed electric field and a difference in air pressure.

According to one embodiment, the sterilization effect can be enhanced by using a high voltage pulsed electric field and a difference in air pressure, and even when flavor or medicinal ingredients of beef, pork, or chicken are penetrated, the external characteristics are not changed.

The devices described above may be implemented as hardware components, software components, and/or a combination of hardware components and software components. For example, devices and components described in the embodiments may be implemented using one or more general purpose or special purpose computers, such as, for example, a processor, controller, arithmetic logic unit (ALU), digital signal processor, microcomputer, field programmable array (FPA), programmable logic unit (PLU), microprocessor, or any other device capable of executing and responding to instructions. A processing device may run an operating system (OS) and one or more software applications running on the operating system. A processing device may also access, store, manipulate, process, and generate data in response to execution of software. For convenience of understanding, there are cases in which one processing device is used, but those skilled in the art will recognize that the processing device may include a plurality of processing elements and/or multiple types of processing elements. For example, a processing device may include a plurality of processors or a processor and a controller. Other processing configurations are also possible, such as parallel processors.

Software may include a computer program, code, instructions, or a combination of one or more of these, and may configure a processing device to operate as desired, or may independently or collectively direct a processing device. Software and/or data may be permanently or temporarily embodied in any tangible machine, component, physical device, virtual equipment, computer storage medium or device, or transmitted signal wave, to be interpreted by, or to provide instructions or data to, a processing device. Software may be distributed on networked computer systems and stored or executed in a distributed manner. Software and data may be stored on one or more computer readable media.

The method according to the embodiment may be implemented in the form of program instructions that can be executed through various computer means and recorded on a computer readable medium. The computer readable medium may include program instructions, data files, data structures, etc. alone or in combination. Program commands recorded on the medium may be specially designed and configured for the embodiment or may be known and usable to those skilled in computer software. Examples of computer-readable recording media include magnetic media such as hard disks, floppy disks and magnetic tapes, optical media such as CD-ROMs and DVDs, magneto-optical media such as floptical disks, and hardware devices specially configured to store and execute program instructions such as ROM, RAM, and flash memory. Examples of program instructions include high-level language codes that can be executed by a computer using an interpreter, as well as machine language codes such as those produced by a compiler. The hardware devices described above may be configured to operate as one or more software modules to perform the operations of the embodiments, and vice versa.

As described above, although the embodiments have been described with limited drawings, those skilled in the art can make various modifications and variations from the above description. For example, even if the described techniques are performed in an order different from the described method, and/or components of the described system, structure, device, circuit, etc. are combined or combined in a different form from the described method, or replaced or substituted by other components or equivalents, appropriate results can be achieved.

Therefore, other implementations, other embodiments, and equivalents of the claims are within the scope of the following claims.

Claims (10)

In the apparatus for adding fragrance and flavor components to agricultural and livestock products or marine products using a high voltage pulsed electric field and a difference in atmospheric pressure,
A high-voltage pulse generator that generates voltage within a predetermined time interval at predetermined time intervals;
a lightning rod electrically connected to the + electrode of the high voltage pulse generator and transmitting the generated voltage into the chamber;
a grounding unit electrically connected to the -electrode of the high voltage pulse generator and transferring the generated voltage into the chamber;
a sealed chamber electrically connected to the lightning rod and the ground;
Spraying device for spraying a fragrance or flavor component to the object inside the chamber; and
Air pressure control device connected to the inside of the chamber to adjust the air pressure inside the chamber
Fragrance and flavor component adding device comprising a. According to claim 1,
The air pressure control device includes a vacuum pump, a compressor, and an air pressure display device,
By controlling the vacuum pump, the volume of the cavity in the vacuum pump is repeatedly expanded, the dense fluid is increased at high speed, or the air pressure inside the chamber is lowered by removing the gas inside the chamber to the atmosphere by rotating the blade at high speed,
By controlling the compressor, gas is sucked from the outside and the sucked gas is pushed into the chamber to increase the air pressure inside the chamber,
Aroma and flavor component adding device, characterized in that by controlling the air pressure display device to numerically display the air pressure inside the chamber controlled by the vacuum pump or the compressor. According to claim 1,
The vacuum pump,
Fragrance and flavor component addition device, characterized in that for lowering the air pressure difference inside the chamber from 760 Torr to 150 Torr. According to claim 1,
The compressor
Fragrance and flavor ingredient addition device, characterized in that for increasing the air pressure difference inside the chamber from 760 Torr to 2,280 Torr. According to claim 1,
The high voltage pulse generator,
Fragrance and flavor ingredient addition device, characterized in that for generating voltage at intervals of 1 ㎲ ~ 10 ms in the range of 220V ~ 20kV. In the operating method of a device for adding fragrance and flavor components to agricultural and livestock products or marine products using a high voltage pulsed electric field and a difference in air pressure,
generating a voltage in a high voltage pulse generator at predetermined time intervals within a predetermined range;
transferring the generated voltage into the chamber while being electrically connected to the + electrode of the high voltage pulse generator in the lightning rod;
transferring the generated voltage into the chamber while being electrically connected to the -electrode of the high voltage pulse generator at a grounding part;
injecting a fragrance or flavor component to an object inside the chamber in a state in which the generated voltage is transmitted into the chamber in an injector; and
In an air pressure controller, adjusting the air pressure inside the chamber by being connected to the inside of the chamber
Method of operation of a fragrance and flavor component adding device comprising a. According to claim 6,
In the air pressure control device, the step of adjusting the air pressure inside the chamber by being connected to the inside of the chamber,
Control the air pressure inside the chamber through a vacuum pump, a compressor, and an air pressure display device,
By using the vacuum pump, the air pressure difference inside the chamber is lowered from 760 Torr to 150 Torr,
Increasing the air pressure difference inside the chamber from 760 Torr to 2,280 Torr using the compressor.
A method of operating a fragrance and flavor component adding device, characterized in that it comprises a. According to claim 6,
The step of generating a voltage at a selected time interval within the selected range,
Step of generating voltage at intervals of 1 μs to 10 ms in the range of 220 V to 20 kV
A method of operating a fragrance and flavor component adding device, characterized in that it comprises a. In the method for adding fragrance and flavor components to agricultural and livestock products or marine products using a high voltage pulse electric field and a difference in air pressure,
Step 1 of lowering the atmospheric pressure inside the chamber to 500 Torr to 150 Torr in a state where the object is immersed in a mixed solution of fragrance and flavor components mixed with purified water, or the fragrance or flavor component is sprayed on the surface of the object through an injector;
When the target atmospheric pressure is reached, the high voltage pulse generator is controlled to generate voltage in the range of 200V to 20kV, and the generated voltage is turned on or off at intervals of 1 μs to 10 ms and output in pulse form Step 2;
a third step of generating electricity by the generated voltage into the chamber using a lightning rod and a grounding unit connected to the high voltage pulse generator to transfer the electricity to moisture on the surface of an object in the chamber;
a fourth step of maintaining the operation of the high voltage pulse generator so as to induce perforation of cell walls and cell membranes of the object as electricity flows through the surface of the object; and
Repeating steps 1 to 4 a plurality of times
A method for adding fragrance and flavor components comprising a. According to claim 9,
The above 4 steps are
maintaining the operation of the high voltage pulse generator to maintain the air pressure inside the chamber at a target air pressure of 500 Torr to 150 Torr for 30 seconds to 360 seconds; and
Returning the air pressure inside the chamber to 760 Torr, waiting for 10 seconds to 90 seconds, and then raising the pressure to 900 Torr to 2,280 Torr
A method for adding fragrance and flavor components comprising a.