Deep Plant Co., Ltd. (CEO Kim Cheol-beom) will hold the ‘7 Agri & Food Tech Start-up Rising Expo 26’ held at COEX Hall A in Seoul for three days from Wednesday, July 28th to Friday, July 3th. )’.
Deep Plant is a food tech startup that enables complete consumption of even low-grade and non-preferred parts of meat based on artificial intelligence-based deep aging technology. Deep Plant explained that deep aging technology is a physical processing method that initially activates proteolytic enzymes within the meat muscles to improve the tenderness and taste of meat, so even low-grade and non-preferred cuts can be provided as high-value added meat. . In addition, the product is commercialized by predicting the age and taste through artificial intelligence image analysis, so it can be consumed completely without disposal.
Meat processed through deep aging has the advantage of being umami and easily digestible. It also has a high juice retention capacity, making it an advantage when making meal kits. Regarding this, a Deep Plant official said, “Korean pork low-fat bulgogi improves the taste and tenderness of the hind leg, which is a non-preferred part of Korean pork, by using a physical method rather than a chemical method. By activating proteolytic enzymes to break down proteins, the amino acid content increases and the umami taste is increased. “We have improved,” he said. In addition, the chef makes it with natural seasoning to enhance the taste and softness, making it a recommended product for children, the elderly, and those with digestive problems.
In addition, Korean pork charcuterie churijo was developed from the non-preferred part of Korean pork, Michuri, and Korean beef charcuterie Jean Biltong is a meat product developed from the front leg, a non-preferred part of Korean beef, and is a newly developed product in Korean style rather than European style. In particular, the official explains that through deep aging technology, the taste is good even with about 30 to 50% less salting and seasoning compared to existing seasoning, and as the pH increases through aging, moisture is held inside and you can feel moist. .
Clockwise from the top left) Deep-aged Korean pork bulgogi with red pepper paste, deep-aged Korean pork non-preferred part charcuterie, deep-aged Korean pork soy sauce bulgogi, deep-aged Korean beef non-preferred part charcuterie │Photo courtesy of Deep Plant
An official said, “The global average discard rate of low-grade meat and non-preferred cuts is said to be about 10 to 20 percent. Additionally, highly marbled meats and cuts are preferred because the fat has a strong flavor and the fat makes the meat feel tender. “To create this marbling, factory farming is done along with feeding high-calorie feed.”
Accordingly, Deep Plant has developed a technology that uses deep aging technology to activate proteolytic enzymes in low-grade and non-preferred areas and cut the fascia to create a soft and savory taste, increasing added value and creating eco-friendly livestock that can be carbon neutral by being raised on natural pasture. It is being made available for use.
In recognition of this technological prowess, Deep Plant has been carrying out government support projects every year since 2019, and is carrying out the TIPS project, an R&D project, in 2023. In 2021, it attracted 3 million won in personal investment, and in 2022, it attracted 1 million won in investment from CNTTech, a specialized accelerator. Globally, the company visited North America in 5 as a Global Acceleration Support Project and signed an MOU with Canada’s Galaxy AG Ventures to commercialize and sell non-preferred parts using deep aging technology in Canada and the United States. We also discussed developing products using non-preferred cuts with the Canadian Beef Association and the Alberta Pork Association. In 2022, it was selected for the Korea Agricultural Technology Promotion Agency’s global accelerating support project and plans to visit Singapore in October to conduct the program.
An official said, “We are currently designing and manufacturing the deep aging system on a scale that can automatically mass produce it. In addition, we are producing a dedicated camera that can collect data by photographing cross-sections of meat,” he said. “Starting in the second half of 2023, we will collect data on meat breeds, parts, and changes according to ripening date in earnest and analyze them using artificial intelligence. He announced his business plan, saying, “We plan to predict the taste and year and develop products that fit each type.”
He added, “Based on the data extracted so far, we plan to continue releasing senior-friendly foods, soft and easily digestible products for children and people with digestive problems, and low-fat and low-salt products for health.”
Meanwhile, at AFRO 2023, Korea’s largest agtech & foodtech event, domestic startups with global growth potential in the agtech, foodtech, and green bio fields will exhibit products and services to solve various problems in the agriculture and food industries. A variety of programs are held, including conferences and investment information sessions (IR competitions) to discuss the present and future of agtech and foodtech. This exhibition is hosted by the Ministry of Agriculture, Food and Rural Affairs and organized by the Korea Agricultural Technology Promotion Agency, NH Nonghyup, COEX, and the Korea Food Tech Council.
→ Go to AFRO 2023 news special page
