Overview of Products, Technologies, and Services

When electronic energy is supplied to water, the properties of water change, and phenomena such as "decreased freezing point,"
"suppressed evaporation," and "increased thermal conductivity" occur. Since ingredients contain a lot of water,
it can be assumed that the same effect can be achieved by supplying electronic energy to the ingredients.
It become able to keep freshness and ripen with high quality by original electric system applying this principle.

Features of Preservation and Ager

• Features of Preservation
  
  【Stored below freezing】
  If the supply of weak vibration is kept to the food ingredients under the effect of electronic energy and the
  cold air is supplied constantly under the vibration state, a non-freezing state can be created even if the temperature reaches below freezing point.
  
  【Inhibiting vaporization】
  Providing electronic energy to water molecules can change the structure, and it can inhibit vaporization and prevent drying.
  
  【Freshness】
  Continuously keep the moisture in the ingredients themselves over time makes it difficult for even easily discolored foods to fade.
  
  
  
  
• Features of Ager
  
  【Aging below freezing】
  Prevent drying and promote ripening while retaining moisture.
  This inhibits the propagation of bacteria, making it difficult for ingredients to spoil and improving yield.
  
  【Dry aging】
  A certain degree of contact with the wind, the proteins are broken down into amino acids and the tasty ingredents(glycine and glutamate)are effectively increased.
  
  【Wet aging】
  When left in a state of no contact with the wind for 3 to 4 weeks, the tendon tissue in the ingredients breaks down and the processed texture is soft.