Control device, control method, transport method, cooking method, and program

Abstract

To provide a control device, a control method, a transport method, a cooking method, and a program, capable of bringing an object into a good state.SOLUTION: A control device (400) according to an embodiment of the present invention comprises: at least one vibration generating part (3, 4); and a controller that controls voltage including at least AC voltage, where the vibration generating part is at least one electrode that can generate an electric field, an electromagnetic field, or an electromagnetic wave. The control device is configured to: (1) apply voltage of a voltage value and a frequency of the AC voltage for a predetermined period of time, depending on at least any one of pH of an aqueous phase in an object and a moisture content of the object; (2) control the electromagnetic field generated from the electrode; and (3) perform at least one of control of interfacial polarization, interfacial tension, or emulsion state between the aqueous phase and an oil phase in the object and control binding of moisture in the object in a bead-like manner.SELECTED DRAWING: Figure 1

Description

[Technical Field]

[0001] The present invention relates to a control device, a control method, a transportation method, a cooking method, and a program, and more particularly to a control device, a control method, a transportation method, a cooking method, and a program that can keep an object in good condition. [Background technology]

[0002] A fryer is known that heats and cooks food in a space where electromagnetic waves of a predetermined frequency range are generated, resulting in food that tastes extremely good (see Patent Document 1). The specification, claims, and drawings of Patent Document 1 are incorporated herein by reference in their entirety. Cooking food in a space where electromagnetic waves of a predetermined frequency range are generated is said to have excellent effects such as preventing oxidation and deterioration of cooking oil and improving the taste of cooked food. [Prior art documents] [Patent documents]

[0003] [Patent Document 1] Japanese Patent Application Laid-Open No. 2016-129672 Summary of the Invention [Problem to be solved by the invention]

[0004] However, at the time the fryer and cooking method described in Patent Document 1 were invented, even the inventor did not fully understand the theory behind the above-mentioned excellent effects, and therefore it was not possible to apply the method to all foods, and it was also difficult to apply it to things other than food.

[0005] The present invention has been made to solve the above-mentioned problems, and aims to provide a control device, a control method, a transportation method, a cooking method, and a program that can keep an object in good condition. [Means for solving the problem]

[0006] In order to achieve the above object, a control device (100, 0100, 0400, 10, 4001, 4010) according to a first aspect of the present invention is a control device including at least one vibration generating part (102, 0101, 0102, 0401, 0402, 3, 4) capable of generating vibrations, and a controller that controls a voltage including at least an AC voltage to be applied to the vibration generating part, wherein the vibration generating part is at least one electrode that can generate an electric field, an electromagnetic field, or an electromagnetic wave, and (1) selects a voltage value and a frequency of the AC voltage according to at least one of the pH of an aqueous phase in an object placed opposite the electrode and the water content of the object, and applies the selected voltage for a predetermined period of time, (2) controls the electric field, electromagnetic field, or electromagnetic wave generated from the electrode, and further (3) controls at least one of the interfacial polarization, interfacial tension, or emulsion state between the aqueous phase and an oil or lipid phase in the object placed opposite the electrode, and controls the binding of water in the object in a bead-like manner.

[0007] In the above control device (100, 0100, 0400, 10, 4001, 4010), the vibration generating unit (102, 0101, 0102, 0401, 0402, 3, 4) may be electrodes that generate electromagnetic waves, and may generate electromagnetic waves between the electrodes to control the water activity of the object.

[0008] In the above control device (0400), the AC voltage may be controlled to have a voltage of 0 to 2000 Vpp / cm and a frequency of 0 to 500 kHz, preferably between 50 Hz to 500 kHz and 200 to 700 Vpp / cm.

[0009] In the above control device (100, 0100, 0400, 10, 4001, 4010), a DC voltage may be applied to the AC voltage as an offset voltage.

[0010] The control device (0400) may further include a first circuit unit (0105, 0405) that applies an alternating current of a first frequency to a first vibration generating unit (0101, 0401) of the pair of vibration generating units, and a second circuit unit (0106, 0406) that applies an alternating current of a second frequency to a second vibration generating unit (0102, 0402) of the pair of vibration generating units.

[0011] The control device (0400) may further include a frequency control unit (0413, 0414) that controls the first frequency and the second frequency to be different frequencies.

[0012] The control device (0400) may further include a phase control section (0415, 0416) for controlling the phase of the AC current.

[0013] It is preferable that the control device (0100, 0400) further comprises a frying tank (1541) and a heating unit (1542) for heating the frying tank, the vibration generating units (1501, 1502) generate electromagnetic waves, and the pair of vibration generating units are arranged to form an electromagnetic field within the frying tank.

[0014] It is preferable that the above control device (0100, 0400) further comprises a food immersion tank (1643) capable of storing edible liquid and for immersing food (1661) in the edible liquid (1662) and / or extracting ingredients from the food into the edible liquid, and that the vibration generating units (1601, 1602) generate electromagnetic waves, and that the pair of vibration generating units (1601, 1602) are arranged to create an electromagnetic field in the food immersion tank.

[0015] It is preferable that the above-mentioned control device (0100, 0400) further comprises a high-temperature food cooking unit (1744) that heats the target food (1761a, 1761b, 1761c) at a high temperature, the vibration generating units (1701, 1702) generate electromagnetic waves, and the pair of vibration generating units are arranged to form an electromagnetic field in the high-temperature food cooking unit.

[0016] It is preferable that the above control device (0100, 0400) further comprises a room temperature food cooking section (1845) on which the target food (1861) is placed at room temperature, the vibration generating sections (1801, 1802) generate electromagnetic waves, and the pair of vibration generating sections are arranged to form an electromagnetic field in the room temperature food cooking section.

[0017] It is preferable that the above control device (0100, 0400) further comprises a refrigerated food cooking unit (1946) for refrigerating the target food (1961), the vibration generating units (1901, 1902) generate electromagnetic waves, and the pair of vibration generating units are arranged to form an electromagnetic field within the refrigerated food cooking unit.

[0018] It is preferable that the above control device (0100, 0400) further comprises a low-temperature refrigerated food cooking unit (2048) for storing the target food (2061) at low temperature refrigeration, and that the vibration generating units (2001, 2002) generate electromagnetic waves, and that the pair of vibration generating units are arranged to form an electromagnetic field in the low-temperature refrigerated food cooking unit.

[0019] It is preferable that the above control device (0100, 0400) further comprises a food thawing cooking unit (2149) for thawing the frozen object, which is food, and that the vibration generating units (2101, 2102) generate electromagnetic waves, and that the pair of vibration generating units are arranged to form an electromagnetic field in the food thawing cooking unit.

[0020] The control device (0100, 0400) may further include a water vapor supply unit (2250) that supplies water vapor and / or water spray.

[0021] It is preferable that the above control device (0100, 0400) further comprises a frozen food storage unit (2351) that stores the target food in a frozen state, the vibration generating units (2301, 2302) generate electromagnetic waves, and the pair of vibration generating units are arranged to form an electromagnetic field in the frozen food storage unit.

[0022] The control device (10, 4001, 4010) may further include a power supply unit (10) that generates alternating current, and a first vibration generating unit (3) of the pair of vibration generating units may be connected to one pole of the power supply unit, and a second vibration generating unit (4) of the pair of vibration generating units may be connected to the other pole of the power supply unit.

[0023] In the control device (10, 4001, 4010), the vibration generating section (3, 4) is preferably a sheet-like member.

[0024] Preferably, the control device (10) further includes a temperature control section (6) for controlling the ambient temperature.

[0025] The control device (10) may further include a container (11) for placing the object, the vibration generating units (3, 4) may be electrodes for generating electromagnetic waves, a part of the container may serve as one of the pair of electrodes, and another part of the container may serve as the other of the pair of electrodes, and an insulating member (7) may be installed between the pair of electrodes to separate the pair of electrodes.

[0026] In order to achieve the above object, a control method according to a second aspect of the present invention is a control method using a controller (100, 0100, 0400, 10, 4001, 4010) that controls a voltage including at least an AC voltage to be applied to at least one vibration generating part (102, 0101, 0102, 0401, 0402, 3, 4) that can generate vibrations, wherein the vibration generating part is at least one electrode that can generate an electric field, an electromagnetic field, or an electromagnetic wave, and (1) selects a voltage value and a frequency of the AC voltage according to at least one of the pH of an aqueous phase in an object placed opposite the electrode and the water content of the object, and applies the selected voltage for a predetermined period of time, (2) controls the electric field, electromagnetic field, or electromagnetic wave generated from the electrode, and further (3) controls at least one of the interfacial polarization, interfacial tension, or emulsion state between the aqueous phase and an oil or lipid phase in the object placed opposite the electrode, and controls the binding of water in the object in a bead-like manner.

[0027] In the above control method, the vibration generating unit (102, 0101, 0102, 0401, 0402, 3, 4) may be electrodes that generate electromagnetic waves, and may generate electromagnetic waves between the electrodes to control the water activity of the object.

[0028] In the above control method, the AC voltage may be controlled to have a voltage of 0 to 2000 Vpp / cm and a frequency of 0 to 500 kHz, preferably 50 Hz to 500 kHz and 200 to 700 Vpp / cm.

[0029] The above control method may also include applying a DC electric field as an offset electric field to an AC electric field to increase interfacial polarization between the aqueous phase and another phase of the object, thereby reducing the interfacial tension between the aqueous phase and the other phase and bonding the water within the object in a bead-like pattern.

[0030] The above control method may also include applying the DC electric field of approximately +100 V to the AC electric field on the aqueous phase side relative to the other phase as an offset electric field, thereby increasing the interfacial polarization between the aqueous phase and the other phase of the object, thereby reducing the interfacial tension between the aqueous phase and the other phase, and bonding the water within the object in a bead-like pattern.

[0031] In the above control method, it is preferable that the electromagnetic waves are long waves.

[0032] In the above control method, the moisture in the object is divided into bound water and free water.

[0033] The free water contained in the object may be bound in a bead-like fashion.

[0034] In the above control method, the vibration generating unit may generate electromagnetic waves, one of the pair of vibration generating units (0101, 0401) may apply an electromagnetic field of a first frequency to the object, and the other of the pair of vibration generating units (0102, 0402) may apply an electromagnetic field of a second frequency different from the first frequency to the object.

[0035] In order to achieve the above object, a transportation method according to a third aspect of the present invention is a transportation method using a control device (10) having a pair of vibration generating units (3, 4) that generate vibrations, characterized in that an object is placed between the vibration generating units, and vibrations are generated between the vibration generating units to transport the object while controlling the components within the object.

[0036] In order to achieve the above object, a transportation method according to a fourth aspect of the present invention is a transportation method using a control device (10) having a pair of vibration generating units (3, 4) that generate vibrations, characterized in that an object is placed between the vibration generating units, vibrations are generated between the vibration generating units to control the components in the object, the object is removed from the control device after a predetermined time has passed, and then the object is transported.

[0037] In order to achieve the above object, a cooking method according to a fifth aspect of the present invention is a cooking method using a control device (4001, 4010) including a pair of vibration generating units (3, 4) that generate vibrations and an oil storage tank (4006, 4011) in which the vibration generating units are installed, characterized in that oil is stored in the oil storage tank, ingredients are fried in the oil in the oil storage tank in which the vibration generating units have generated vibrations, and then the ingredients are washed with water.

[0038] The cooking method may further include washing the food material with water and then grilling the food material.

[0039] The cooking method may further include washing the food material with water and then boiling the food material.

[0040] The cooking method may further include steaming the ingredients after washing them with water.

[0041] The control device (100, 0100, 0400, 10, 4001, 4010) is a control device including at least one vibration generating part (102, 0101, 0102, 0401, 0402, 3, 4) capable of generating vibrations, and a controller for controlling a voltage including at least an AC voltage to be applied to the vibration generating part, wherein the vibration generating part is at least one electrode capable of generating an electric field, an electromagnetic field, or an electromagnetic wave, and (1) at least one of the pH of the aqueous phase in an object placed opposite the electrode and the water content of the object. The electrode may be used in a fryer, and the method may include (1) selecting a frequency of the AC voltage between 50 Hz and 500 KHz and a voltage value of the AC voltage between 200 and 2000 Vpp / cm depending on one of the above, applying the selected voltage for a predetermined period of time, (2) controlling the electric field, electromagnetic field, or electromagnetic wave generated from the electrode, and (3) controlling at least one of the interfacial polarization, interfacial tension, or emulsion state between the aqueous phase and the oil or lipid phase in an object placed opposite the electrode, and controlling the binding of water in the object in a bead-like manner.

[0042] The control device (100, 0100, 0400, 10, 4001, 4010) is a control device including at least one vibration generating part (102, 0101, 0102, 0401, 0402, 3, 4) capable of generating vibrations, and a controller that controls a voltage including at least an AC voltage to be applied to the vibration generating part, wherein the vibration generating part is at least one electrode that can generate an electric field, an electromagnetic field, or an electromagnetic wave, and (1) the frequency of the AC voltage is set to between 50 Hz and 500 KHz and the voltage value of the AC voltage is set to between 200 and 2000 KHz depending on at least one of the pH of the aqueous phase in an object placed opposite the electrode and the water content of the object. (2) controlling the electric field, electromagnetic field, or electromagnetic wave generated from the electrode; and (3) controlling at least one of the interfacial polarization, interfacial tension, or emulsion state between the aqueous phase and the oil or lipid phase in an object placed opposite the electrode, and controlling the binding of water in the object in a bead-like manner, wherein the electrode may be used for desalination of condensate in a thermal power plant or boiler, reducing secondary radiation from primary cooling water in a nuclear reactor, removing impurities from solvents in solar power generation or hydrogen power generation, improving power generation efficiency, or improving combustion efficiency.

[0043] In order to achieve the above object, a sixth aspect of the present invention provides a program for causing a computer to execute the above control method. [Effects of the Invention]

[0044] The control device, control method, transportation method, cooking method, and program according to the present invention can bring an object into good condition. [Brief explanation of the drawings]

[0045] [Figure 1] 1 is a side view showing an outline of a fryer according to a first embodiment. [Figure 2] 2 shows an example of a processing flow of a moisture control method using the fryer according to the first embodiment. [Figure 3] Graph (a) shows the results of measuring the interfacial tension when an electric field is applied to fresh edible oil containing no additives and a phosphate saline solution as the aqueous phase, and graph (b) shows the results of measuring the interfacial tension when an electric field is applied to fresh edible oil containing no additives and a saline solution as the aqueous phase. [Figure 4] Graph (a) shows the results of measuring the interfacial tension when an electric field is applied to edible oil with oleic acid added and phosphate saline as the aqueous phase, and graph (b) shows the results of measuring the interfacial tension when an electric field is applied to edible oil with sodium oleate added. [Figure 5] 1 is a graph showing the results of measuring the interfacial tension when only a DC electric field is applied to edible oil containing sodium oleate and a phosphate saline solution as the aqueous phase. [Figure 6] 1 is a graph showing the results of measuring the interfacial tension when only an AC electric field is applied to edible oil containing sodium oleate and a phosphate saline solution as the aqueous phase. [Figure 7] 1 is a graph showing the results of measuring the interfacial tension when an AC electric field and a +100 V DC electric field are applied to edible oil containing sodium oleate and a phosphate saline solution as the aqueous phase. [Figure 8] 1 is a graph showing the results of measuring the interfacial tension when an AC electric field and a DC electric field of −100 V are applied to edible oil containing sodium oleate and a phosphate saline solution as the aqueous phase. [Figure 9] 1 is a graph showing the results of measuring the interfacial tension when an electric field is applied to an edible oil containing added sodium oleate and physiological saline as the aqueous phase. [Figure 10] 1 is a graph showing the results of measuring the interfacial tension when only an AC electric field is applied to edible oil containing added sodium oleate and physiological saline as the aqueous phase. [Figure 11] 1 is a graph showing the results of measuring the interfacial tension when an AC electric field and a +100 V DC electric field are applied to edible oil containing sodium oleate and physiological saline as the aqueous phase. [Figure 12]1 is a graph showing the results of measuring the interfacial tension when an AC electric field and a DC electric field of −100 V are applied to edible oil containing sodium oleate and physiological saline as the aqueous phase. [Figure 13] 1 is a graph showing the results of measuring the interfacial tension when an electric field is applied to used cooking oil containing no additives and a phosphate saline solution as the aqueous phase. [Figure 14] 1 is a graph showing the results of measuring the interfacial tension when an electric field is applied to used edible oil containing no additives and physiological saline as the aqueous phase. [Figure 15] 1 is a table showing the observation results of a W / O emulsion. [Figure 16] Schematic diagram of beaded array formation. [Figure 17] (a) is a table showing the observation results of microdroplets of phosphate saline solution when an AC electric field is applied in fresh edible oil with no additives, and (b) is a table showing the observation results of microdroplets of saline solution. [Figure 18] (a) is a table showing the observation results of microdroplets of phosphate saline solution when an AC electric field is applied in cooking oil containing added sodium oleate, and (b) is a table showing the observation results of microdroplets of saline solution. [Figure 19] A diagram showing an example of a functional block of a food composition control device of embodiment 2. [Figure 20] FIG. 2 is a circuit diagram showing an example of a pair of antenna function units. [Figure 21] FIG. 2 is a circuit diagram showing an example of one antenna function unit. [Figure 22] A diagram showing an example of a functional block of a food composition control device of embodiment 2. [Figure 23] 1 is a diagram showing a circuit diagram of an example of a food composition control device of embodiment 2 and an example of an electromagnetic field waveform. [Figure 24] 1 is a diagram showing a circuit diagram of an example of a food composition control device of embodiment 2 and an example of an electromagnetic field waveform. [Figure 25] 1 is a diagram showing a circuit diagram of an example of a food composition control device of embodiment 2 and an example of an electromagnetic field waveform. [Figure 26] 1 is a diagram showing a circuit diagram of an example of a food composition control device of embodiment 2 and an example of an electromagnetic field waveform. [Figure 27] 1 is a diagram showing a circuit diagram of an example of a food composition control device of embodiment 2 and an example of an electromagnetic field waveform. [Figure 28A] 10 is a schematic diagram showing an example of the arrangement of antennas in a pair of antenna function units. FIG. [Figure 28B] This is an image diagram showing an example of the timing of stopping and outputting AC in the food composition control device of embodiment 2. [Figure 29A] 10 is a schematic diagram showing an example of the arrangement of antennas in a pair of antenna function units. FIG. [Figure 29B] 10 is a schematic diagram showing an example of the arrangement of antennas in a pair of antenna function units. FIG. [Figure 29C] 10 is a schematic diagram showing an example of the arrangement of antennas in a pair of antenna function units. FIG. [Figure 30] FIG. 1 shows long chain fatty acid salts. [Figure 31] FIG. 10 is a schematic diagram showing an example of the configuration of a food composition control device of embodiment 2. [Figure 32] 10 is a flowchart showing an example of the processing flow in a food composition control device of embodiment 2. [Figure 33A] FIG. 1 is a conceptual diagram showing an outline of a food composition control device according to a third embodiment. [Figure 33B] 10 shows the results of an evaluation test of the third embodiment. [Figure 33C] 10 shows the results of an evaluation test of the third embodiment. [Figure 34A] FIG. 1 is a conceptual diagram showing an outline of a food composition control device according to a fourth embodiment. [Figure 34B] 10 shows the results of an evaluation test of the fourth embodiment. [Figure 34C] 10 shows the results of an evaluation test of the fourth embodiment. [Figure 34D] 10 shows the results of an evaluation test of the fourth embodiment. [Figure 34E] 10 shows the results of an evaluation test of the fourth embodiment. [Figure 34F]10 shows the results of an evaluation test of the fourth embodiment. [Figure 35A] FIG. 10 is a conceptual diagram showing an outline of a food composition control device according to embodiment 5. [Figure 35B] 10 shows the results of an evaluation test of the fifth embodiment. [Figure 35C] 10 shows the results of an evaluation test of the fifth embodiment. [Figure 35D] 10 shows the results of an evaluation test of the fifth embodiment. [Figure 36A] FIG. 10 is a conceptual diagram showing an outline of a food composition control device according to embodiment 6. [Figure 36B] 10 shows the results of an evaluation test of the sixth embodiment. [Figure 36C] 10 shows the results of an evaluation test of the sixth embodiment. [Figure 37A] FIG. 10 is a conceptual diagram showing an outline of a food composition control device according to embodiment 7. [Figure 37B] 10 shows the results of an evaluation test of embodiment 7. [Figure 37C] 10 shows the results of an evaluation test of embodiment 7. [Figure 38A] FIG. 10 is a conceptual diagram showing an outline of a food composition control device according to embodiment 8. [Figure 38B] 10 shows the results of an evaluation test for the eighth embodiment. [Figure 39A] FIG. 10 is a conceptual diagram showing an outline of a food composition control device according to embodiment 9. [Figure 39B] 10 shows the results of an evaluation test for embodiment 9. [Figure 40A] FIG. 13 is a conceptual diagram showing an outline of a food composition control device according to embodiment 10. [Figure 40B] 10 shows the results of an evaluation test of embodiment 10. [Figure 41A] A conceptual diagram showing an outline of a food composition control device of embodiment 11. [Figure 41B] 11 shows the results of an evaluation test for embodiment 11. [Figure 42] FIG. 23 is a diagram showing a molecular arrangement adjusting unit and a molecular arrangement adjusting device according to a twelfth embodiment. [Figure 43]1A and 1B are diagrams showing the arrangement of water molecules in an object in a normal state and the arrangement of water molecules in an object in an electric field generated between a first electrode and a second electrode. [Figure 44] FIG. 23 is a diagram showing an example in which a temperature control unit is included in the molecular arrangement adjusting unit of the twelfth embodiment. [Figure 45] FIG. 10 is a diagram showing a molecular arrangement adjusting device according to another embodiment. [Figure 46] FIG. 22 is a diagram showing a flyer of embodiment 13. [Figure 47] FIG. 22 is a diagram showing a food cooking method according to a thirteenth embodiment. [Figure 48] FIG. 10 is a diagram showing a fryer according to another embodiment. DETAILED DESCRIPTION OF THE INVENTION

[0046] The present invention will be described below with reference to the drawings. Note that the present invention is not limited to the description in the specification or drawings, and can be embodied in various forms without departing from the spirit and scope of the present invention.

[0047] Hereinafter, embodiments of the present invention will be described. Note that the present invention is not limited to these embodiments and can be implemented in various forms without departing from the spirit of the present invention. The relationships between the embodiments and the claims are as follows: Embodiment 1 mainly relates to claims 1 and 2 and claims 20 to 26, etc.; Embodiment 2 mainly relates to claims 1 to 6, claim 27, and claim 36, etc.; Embodiment 3 mainly relates to claims 5 and claim 7, etc.; Embodiment 4 mainly relates to claims 5 and claim 8, etc.; Embodiment 5 mainly relates to claims 5 and claim 9, etc.; Embodiment 6 mainly relates to claims 5 and claim 10, etc.; Embodiment 7 mainly relates to claims 5 and claim 11, etc.; Embodiment 8 mainly relates to claims 5 and claim 12, etc.; Embodiment 9 mainly relates to claims 5 and claim 13, etc.; Embodiment 10 mainly relates to claims 5 and claim 14, etc.; Embodiment 11 mainly relates to claims 12 and claim 15, etc.; Embodiment 12 mainly relates to claims 16 to 19, claims 29 and claim 30, etc.; and Embodiment 13 mainly relates to claims 31 to 35, etc. First Embodiment

[0048] The fryer of this embodiment is, for example, composed of an electric field application type fryer that heats and cooks food in a space where electromagnetic waves of a predetermined range of frequencies are generated, and controls the moisture contained in the food.

[0049] 1 is a side view showing an outline of a fryer according to this embodiment. The fryer 100 mainly comprises an oil storage tank 101, a pair of opposed flat antennas 102, a driving unit 103, and a heating unit 104.

[0050] Oil storage tank 101 is provided to store cooking oil and heat and cook food. That is, food is fried by being placed in the heated cooking oil in oil storage tank 101. Because food is placed in oil storage tank 101 and the inner surface of oil storage tank 101 comes into contact with high-temperature oil, oil storage tank 101 is preferably made of a material (such as stainless steel) that is harmless to the human body and does not deteriorate easily even with high-temperature and long-term use. The volume and shape of oil storage tank 101 can be set as desired depending on the installation location of fryer 100, the amount of food to be heated and cooked in fryer 100 at one time, and other factors.

[0051] The opposed plate antenna 102 is erected facing the oil tank 101. Electromagnetic waves of a predetermined range of frequencies are generated between the opposed plate antennas 102, and food is cooked in the space where the electromagnetic waves are generated. The surface of the opposed plate antenna 102 is preferably covered with an insulating material. With this configuration, for example, AC voltage supplied to the opposed plate antenna 102 is prevented from being transmitted to the oil tank 101, which can prevent the risk of electric shock to users of the fryer 100 or damage to devices near the fryer 100.

[0052] Opposed plate antenna 102 has a substantially L-shaped cross section and is made up of bottom surface portion 111 substantially parallel to the bottom surface of oil storage tank 101 and upright portion 112 substantially perpendicular to the bottom surface of oil storage tank 101, and bottom surface portions 111 may be arranged to abut against each other. Note that, as stated above as "substantially L-shaped," in addition to configuring opposed plate antenna 102 in an L shape by connecting bottom surface portion 111 and upright portion 112 vertically, the cross section of the connecting portion between bottom surface portion 111 and upright portion 112 may be configured to have a rounded R-shape, for example.

[0053] Furthermore, a plurality of holes may be formed in the bottom surface 111 and / or the upright portion 112 of the opposed plate antenna 102. The shape of the holes can be freely set to a circle, triangle, square, pentagon, hexagon, etc. The same applies to the size and arrangement of the holes.

[0054] Driving unit 103 is provided to drive opposed plate antennas 102 to generate electromagnetic waves (radio waves) with a frequency of approximately 10 kHz to approximately 500 kHz between opposed plate antennas 102. The electromagnetic waves generated between opposed plate antennas 102 are preferably long waves with a frequency of 30 kHz to 300 kHz, and more preferably 50 kHz to 100 kHz. To generate electromagnetic waves with a predetermined frequency range between opposed plate antennas 102, for example, an oscillator for generating electromagnetic waves with a predetermined frequency may be connected to opposed plate antenna 102. In this case, driving unit 103 and opposed plate antenna 102 may be electrically connected via terminal 113.

[0055] Heating unit 104 is provided to heat the cooking oil stored in oil storage tank 101 to 120°C to 200°C to cook food. Various heating methods can be used, including, for example, a method in which a heating coil is housed in a metal pipe and an electric current is passed through the heating coil to generate heat, or a method in which gas is burned to heat. In this embodiment, heating unit 104 is provided outside oil storage tank 101, but it may also be provided inside oil storage tank 101 or configured integrally with oil storage tank 101.

[0056] FIG. 2 shows an example of the process flow of the moisture control method (control method) using a fryer according to this embodiment. In the cooking method shown in FIG. 2, first, heating unit 104 of fryer 100 heats cooking oil in oil storage tank 101 to a temperature in the range of 120°C to 200°C (step S1). Next, drive unit 103 of fryer 100 drives opposed plate antenna 102 to generate electromagnetic waves with a frequency of 50 kHz to 100 kHz in the cooking oil being heated by heating unit 104 (step S2). Then, when food to be cooked is placed in the cooking oil, fryer 100 cooks the food while controlling the moisture contained in the food in the space where electromagnetic waves with a predetermined frequency range are generated (step S3). When cooking is completed, the food is removed from the cooking oil. [Example]

[0057] Generally, when food is cooked, the moisture contained in the food turns into water vapor in the cooking oil, causing bumping. According to the moisture control method of this embodiment, the interfacial tension at the oil / water interface can be reduced by generating electromagnetic waves within a predetermined frequency range. As a result, the moisture contained in the food is released and easily dispersed as small droplets in the cooking oil, so that even if the moisture vaporizes in the heated cooking oil, bumping is reduced. By controlling the moisture contained in the food in this way and suppressing bumping, excellent effects such as suppressing the penetration of oil into the food can be obtained. Furthermore, as a result, the cooked food has an excellent taste.

[0058] To verify the suppression of bumping by the moisture control method according to this embodiment, an AC electric field and / or a DC electric field in the frequency range of 50 kHz to 100 kHz was applied, and the interfacial tension of the oil / water interface at room temperature (20°C to 25°C) was measured (Example 1). 2 It is defined as the amount of work (energy) required to spread the liquid, and is measured by the sessile drop method. In the sessile drop method, the magnitude of interfacial tension corresponds to the volume (weight) of the water droplet falling from the capillary tube.

[0059] In this example, harvest oil was used as the edible oil. Since the pH of the ingredients (fish, meat, vegetables, etc.) to be cooked is in the range of 5 to 7, phosphate saline solution with a pH of 7.2 to 7.4 and saline solution with a pH of 5.4 to 5.6 were used as model aqueous solutions for the water contained in the ingredients. [Measurement of interfacial tension in fresh edible oils]

[0060] First, we measured the interfacial tension when an AC electric field of 50 kHz and 200 Vpp was applied to fresh edible oil without adding anything to a phosphate saline solution with a pH of 7.2 to 7.4 as the aqueous phase, and then an offset DC electric field of ±100 V was applied to the aqueous phase side relative to the oil phase.

[0061] Figure 3(a) is a graph showing the results of measuring the interfacial tension when an electric field is applied to fresh edible oil with no additives and a phosphate saline solution as the aqueous phase. The horizontal axis of the graph shown in Figure 3(a) represents the DC electric field [V] applied as the offset electric field, and the vertical axis represents the rate of change in interfacial tension with the application of the electric field.

[0062] As shown in Figure 3(a), when phosphate saline was used as the aqueous phase and nothing was added to fresh edible oil, almost no change in interfacial tension was observed with the application of an electric field.

[0063] Next, since there is a possibility that a heat-hydrolyzed product of edible oil is being produced, 10% oleic acid was used as a model substance. -3 M (= mol / l) and sodium oleate 10 -3 Oleic acid compounds such as M were added to fresh edible oil, and the interfacial tension was measured when an AC field of 50 kHz and 200 Vpp was applied, and then a DC field of ±100 V was applied as an offset field to the AC field.

[0064] Fig. 4(a) is a graph showing the results of measuring the interfacial tension when an electric field is applied to edible oil containing oleic acid and a phosphate-based saline solution as the aqueous phase, and Fig. 4(b) is a graph showing the results of measuring the interfacial tension when an electric field is applied to edible oil containing sodium oleate. As with the graph shown in Fig. 3(a), the horizontal axis of the graphs shown in Fig. 4(a) and (b) represents the DC electric field [V] applied as the offset electric field, and the vertical axis represents the rate of change in interfacial tension with the application of the electric field.

[0065] As shown in Figure 4(a), fresh edible oil was added with 10% oleic acid. -3 On the other hand, as shown in Figure 4(b), when sodium oleate 10 M was added to fresh edible oil, the interfacial tension hardly changed with the application of an electric field. -3 When M was added, almost no change in the interfacial tension was observed when only an AC electric field was applied, but when a DC electric field of ±100 V was applied as an offset electric field to the AC electric field, a decrease in the interfacial tension was confirmed.

[0066] Subsequently, phosphate saline was used as the aqueous phase, and fresh edible oil was added with 10% sodium oleate. -3 When M was added, the interfacial tension was measured when various electric fields were applied.

[0067] Fig. 5 is a graph showing the results of measuring the interfacial tension when only a DC electric field is applied to edible oil containing sodium oleate and a phosphate-based saline solution as the aqueous phase. As with the graphs shown in Fig. 3(a) and Fig. 4(a) and (b), the horizontal axis of the graph shown in Fig. 5 represents the DC electric field [V] applied as the offset electric field, and the vertical axis represents the rate of change in interfacial tension with the application of the electric field.

[0068] Fig. 6 is a graph showing the results of measuring interfacial tension when only an AC electric field is applied to edible oil containing sodium oleate added to a phosphate-based saline solution as the aqueous phase. Fig. 7 is a graph showing the results of measuring interfacial tension when a +100 V DC electric field is applied to an edible oil containing sodium oleate added to a phosphate-based saline solution as the aqueous phase. Fig. 8 is a graph showing the results of measuring interfacial tension when a -100 V DC electric field is applied to an edible oil containing sodium oleate added to a phosphate-based saline solution as the aqueous phase. The horizontal axis of the graphs shown in Figs. 6 to 8 represents the frequency [Hz] of the AC electric field, and the vertical axis represents the rate of change in interfacial tension with the application of the electric field.

[0069] As shown in Figure 5, when only a ±100 V DC field was applied as an offset field without applying an AC field, a decrease in interfacial tension was confirmed, similar to when a ±100 V DC field was applied as an offset field to an AC field. On the other hand, as shown in Figure 6, when only an AC field was applied without applying a DC field as an offset field, almost no change in interfacial tension was observed even when the frequency of the AC field was changed.

[0070] On the other hand, when a +100 V DC field was applied as an offset to an AC field of 50 Hz to 100 kHz and 200 Vpp, a decrease in interfacial tension of about 20% was confirmed, regardless of the frequency of the AC field, as shown in Figure 7. Furthermore, when a -100 V DC field was applied as an offset to an AC field of 50 Hz to 100 kHz and 200 Vpp, a decrease in interfacial tension of just over 10% was confirmed, regardless of the frequency of the AC field, as shown in Figure 8.

[0071] Next, we measured the interfacial tension when an AC electric field of 50 kHz and 200 Vpp was applied to fresh edible oil with a pH 5.4-5.6 saline solution as the aqueous phase and nothing added, and when a DC electric field of ±100 V was applied as an offset electric field to the AC electric field.

[0072] Figure 3(b) is a graph showing the results of measuring the interfacial tension when an electric field is applied to fresh edible oil containing no additives and physiological saline as the aqueous phase. As with the graphs shown in Figure 3(a), Figures 4(a) and (b), and Figure 5, the horizontal axis of the graph shown in Figure 3(b) represents the DC electric field [V] applied as the offset electric field, and the vertical axis represents the rate of change in interfacial tension with the application of the electric field.

[0073] As shown in Figure 3(b), when saline was used as the aqueous phase, as well as when phosphate saline was used as the aqueous phase, when nothing was added to the fresh edible oil, almost no change in interfacial tension was observed with the application of an electric field.

[0074] Next, saline was used as the aqueous phase, and fresh edible oil was added with 10% sodium oleate. -3 M was added, and the interfacial tension was measured when an AC field of 50 kHz and 200 Vpp was applied, and then a DC field of ±100 V was applied as an offset field to the AC field.

[0075] Fig. 9 is a graph showing the results of measuring the interfacial tension when an electric field is applied to edible oil containing added sodium oleate and physiological saline as the aqueous phase. As with the graphs shown in Fig. 3(a), Fig. 4(a) and (b), Fig. 5, and Fig. 3(b), the horizontal axis of the graph shown in Fig. 9 represents the DC electric field [V] applied as the offset electric field, and the vertical axis represents the rate of change in interfacial tension with the application of the electric field.

[0076] As shown in Figure 4(b), when phosphate saline was used as the aqueous phase, the addition of 10% sodium oleate to fresh edible oil -3 When only an AC electric field was applied, almost no change in interfacial tension was observed even when M was added. On the other hand, as shown in Figure 9, when physiological saline was used as the aqueous phase, the addition of 10% sodium oleate to fresh edible oil -3 Addition of M was confirmed to reduce the interfacial tension by more than 10% even when only an AC electric field was applied.

[0077] Furthermore, when a DC field of +100 V was applied as an offset field to the AC field, a decrease in interfacial tension of more than 60% was confirmed, and when a DC field of -100 V was applied as an offset field to the AC field, a decrease in interfacial tension of about 15% was also confirmed.

[0078] Next, saline was used as the aqueous phase, and fresh edible oil was added with 10% sodium oleate. -3 When M was added, the interfacial tension was measured when an AC electric field of various frequencies was applied.

[0079] FIG. 10 is a graph showing the results of measuring interfacial tension when only an AC electric field is applied to edible oil containing added sodium oleate and saline as the aqueous phase. FIG. 11 is a graph showing the results of measuring interfacial tension when an AC electric field and a +100 V DC electric field are applied to edible oil containing added sodium oleate and saline as the aqueous phase. FIG. 12 is a graph showing the results of measuring interfacial tension when an AC electric field and a -100 V DC electric field are applied to edible oil containing added sodium oleate and saline as the aqueous phase. As with the graphs shown in FIGS. 6 to 8, the horizontal axis of the graphs shown in FIGS. 10 to 12 represents the frequency [Hz] of the AC electric field, and the vertical axis represents the rate of change in interfacial tension with the application of the electric field.

[0080] As shown in Figure 10, when only an AC electric field of 50 kHz to 100 kHz and 200 Vpp was applied without applying a DC electric field as an offset electric field, although there was some variation in the interfacial tension values, there was a tendency for the rate of decrease in interfacial tension to increase as the frequency of the AC electric field decreased.

[0081] On the other hand, when a +100 V DC field was applied as an offset field to the AC field, a decrease in interfacial tension of more than 60% was confirmed, with the interfacial tension reaching a minimum around 1 kHz, as shown in Figure 11. On the other hand, when a -100 V DC field was applied as an offset field to the AC field, a decrease in interfacial tension of about 15% was confirmed, although there was some variation in the rate of decrease in interfacial tension, and a tendency for the decrease in interfacial tension to be suppressed around 1 kHz was observed, as shown in Figure 12.

[0082] The results of the measurements of the interfacial tension at the oil / water interface are summarized below. As shown in Figure 4(a), fresh edible oils were enriched with 10% oleic acid. -3 Even when M was added, almost no change in the interfacial tension was observed when an electric field was applied. On the other hand, as shown in Figure 4(b), Figures 5 to 8, and Figures 9 to 12, when sodium oleate was added to fresh edible oil, -3 When M was added, a decrease in interfacial tension was observed when an electric field was applied, and the rate of decrease in interfacial tension was significantly dependent on the pH of the aqueous phase. As shown in Figure 4(b) and Figures 5 to 8, when phosphate saline solution with a pH of 7.2 to 7.4 was used as the aqueous phase, no decrease in interfacial tension was observed when an AC electric field was applied, but a decrease in interfacial tension was confirmed when a DC electric field was applied. On the other hand, as shown in Figures 9 to 12, when physiological saline solution with a pH of 5.4 to 5.6 was used as the aqueous phase, a decrease in interfacial tension was observed simply by applying an AC electric field, and the rate of decrease in interfacial tension tended to increase as the frequency of the AC electric field decreased. Furthermore, as shown in Figure 11, when physiological saline solution of pH 5.4 to 5.6 was used as the aqueous phase, applying a DC field of +100 V as an offset field to the AC field reduced the interfacial tension by more than 60%. As shown in Figure 12, applying a DC field of -100 V as an offset field to the AC field reduced the interfacial tension by only about 15%.

[0083] The above measurement results show that the lower the pH of the water contained in food, the greater the rate of decrease in interfacial tension at the oil / water interface, and the more suppressed bumping occurs. [Measurement of interfacial tension in used cooking oil]

[0084] Next, when nothing was added to the cooking oil used in the fryer 100, an AC electric field of 50 kHz and 200 Vpp was applied, and then a DC electric field of ±100 V was applied as an offset electric field to the aqueous phase side of the oil phase to measure the interfacial tension.

[0085] Fig. 13 is a graph showing the results of measuring the interfacial tension when an electric field is applied to used edible oil containing no additives and a phosphate-based saline solution as the aqueous phase. Fig. 14 is a graph showing the results of measuring the interfacial tension when an electric field is applied to used edible oil containing no additives and a saline solution as the aqueous phase. As with the graphs shown in Figs. 3(a) and (b), 4(a) and (b), 5, and 9, the horizontal axis of the graphs shown in Figs. 13 and 14 represents the DC electric field [V] applied as the offset electric field, and the vertical axis represents the rate of change in interfacial tension with the application of the electric field.

[0086] As shown in Figures 3(a) and (b), when no additives were added to fresh cooking oil, almost no change in interfacial tension was observed with the application of an electric field. However, when no additives were added to used cooking oil, a slight decrease of about 5% in interfacial tension was observed with the application of an electric field, as shown in Figures 13 and 14. Regarding the effect of the pH of the aqueous phase, although the rate of decrease in interfacial tension differed, when 10% of sodium oleate was added to fresh cooking oil, the interfacial tension decreased. -3 A similar trend to that observed when M was added was observed. [Example]

[0087] In Example 1 above, it was confirmed that the presence of sodium oleate (a higher fatty acid salt), which may be produced by heating and hydrolysis of edible oil, reduces the interfacial tension upon application of an electric field. The reduction in interfacial tension is due to an increase in interfacial polarization formed by the application of an electric field.

[0088] Oleic acid ions on the oil side and sodium ions on the water side adsorbed at the oil / water interface act to widen the interface due to electrostatic repulsion energy between adjacent ions of the same type. When the concentration of oleic acid ions and sodium ions at the oil / water interface increases due to the application of an electric field, the distance between adjacent ions decreases, and the electrostatic repulsion energy, that is, the force that tries to widen the interface, increases. As a result, the oil / water interface is widened by 1m. 2 The interfacial tension, defined as the amount of work required to spread, becomes smaller.

[0089] When water contained in food turns into water vapor in cooking oil, the size of the water that desorbs from the food and turns into small droplets in the cooking oil (hereinafter referred to as "microdroplets") is smaller than the size of droplets that fall from a capillary tube in the sessile drop method (diameter: approximately 5 mm). When interfacial polarization occurs in such microdroplets in cooking oil that is sufficient to reduce the interfacial tension, a beaded array of microdroplets is formed due to dipole-dipole attraction. On the other hand, when the interfacial polarization is weak, a beaded array is not formed.

[0090] From the above viewpoint, to evaluate the interfacial polarization state of water droplets in edible oil (W / O emulsion), we used (1) phosphate saline solution with pH 7.2-7.4 prepared with fresh edible oil without any additives, (2) saline solution with pH 5.4-5.6 prepared with fresh edible oil without any additives, and (3) sodium oleate 10 -3 (4) phosphate saline solution adjusted to pH 7.2-7.4 with edible oil containing 10% M sodium oleate; -3 An electric field of 50 kHz and 200 to 2000 Vpp / cm was applied to each of minute droplets of physiological saline solution of pH 5.4 to 5.6 adjusted with edible oil containing M, and observation was carried out using a microscope (Example 2).

[0091] Figure 15 is a table showing the observation results of the W / O emulsion. As shown in Figure 15, sodium oleate 10 -3 In edible oil containing added sodium oleate, the formation of a bead-and-reel array, as shown in Figure 16, was confirmed approximately two minutes after application of an AC electric field of 50 kHz and 200-2000 Vpp / cm, regardless of the pH of the phosphate saline and saline contained in the microdroplets. The size of the formed bead-and-reel array was approximately 200 μm, and the diameter of each bead was approximately 10-100 μm. Once the bead-and-reel array was formed, it remained in that state for one week. On the other hand, in fresh edible oil containing no added sodium oleate, the formation of a bead-and-reel array was not observed within two minutes of application of an AC electric field, but was confirmed after 40 minutes or more. In other words, the formation of a bead-and-reel array was confirmed in edible oil containing added sodium oleate, as compared to fresh edible oil containing no added sodium oleate. -3This suggests that the edible oil containing M exhibits greater interfacial polarization at the water / oil interface, and this result is consistent with the results of the interfacial tension measurements in Example 1 above.

[0092] Next, various AC electric fields of 50 Hz to 100 kHz and 200 to 2000 Vpp / cm were applied to each of the microdroplets (1) to (4) above, and then observation was carried out using a microscope after 2 minutes.

[0093] Fig. 17(a) is a table showing the observation results of minute droplets of phosphate saline solution when an AC electric field is applied in fresh edible oil containing no additives, and Fig. 17(b) is a table showing the observation results of minute droplets of saline solution. Fig. 18(a) is a table showing the observation results of minute droplets of sodium oleate solution when an AC electric field is applied in fresh edible oil containing no additives. -3 18(b) is a table showing the observation results of phosphate saline solution to which an AC electric field was applied in edible oil containing added M, and FIG. 18(c) is a table showing the observation results of minute droplets of saline solution.

[0094] As shown in Figures 17(a) and (b), the formation of beaded arrays of water droplets was not observed in fresh edible oil at any frequency. On the other hand, as shown in Figures 18(a) and (b), the formation of beaded arrays of water droplets was not observed in fresh edible oil at any frequency. -3 In the edible oil containing M, the formation of a bead-and-loop array of water droplets was confirmed at all frequencies in the range of 500 to 2000 Vpp / cm. However, at lower frequencies, the formation of a bead-and-loop array could not be confirmed due to disturbances in fluid motion, which are thought to be caused by electroosmotic flow.

[0095] From the above observation results, it is clear that even in micro-water droplets of 100 μm or less dispersed in edible oil, interfacial polarization occurs at the water / oil interface when an electric field is applied, and the sodium oleate 10 -3 It can be seen that the addition of M increases the interfacial polarization at the water / oil interface and decreases the interfacial tension.

[0096] In addition to fatty acid salts such as sodium oleate, food also contains many polar components. Furthermore, food also contains many polar organic polymers. For example, water, which is abundant in food, is also a polar molecule. Foods derived from plants or animals contain approximately 70% water, and cell membranes are composed of lipid bilayers. Specifically, more than 80% of vegetables and fruits, and 70-80% of meat and fish, are water. If vegetables lose 5% of their water content, and meat and fish lose 3% of their water content, their freshness and quality cannot be maintained.

[0097] Water, a polar molecule, is found in large quantities in food. Depending on its state, it can be broadly divided into "bound water" and "free water." "Bound water" is water that is hydrated by hydrogen bonds to proteins and carbohydrates in food, and its molecular movement is restricted, making it stable. "Free water" is water that can move freely, freezing at 0°C, evaporating at around 100°C, and dissolving substances. The more free water there is, the fresher the food is, and the more juicy it is. However, because the molecules are polar, they have the tendency to easily bind with other molecules. Microorganisms such as putrefactive bacteria cannot bind with bound water that is already bound to food components and therefore cannot use it for their growth, but they can bind with free water and use it for their growth. When free water binds with microorganisms, spoilage occurs.

[0098] The moisture control method according to this embodiment converts free water into a stable form similar to bound water, called a beaded arrangement, thereby preventing excess water from leaching into the edible oil and maintaining the freshness of food.

[0099] Furthermore, when water breaks hydrogen bonds and changes from liquid to gas, a huge amount of energy (latent heat of vaporization) is required. However, according to the moisture control method of this embodiment, the formation of a beaded array maintains the moisture contained in the food and prevents it from evaporating in the cooking oil, thereby achieving excellent effects such as suppressing oil splatter caused by the moisture in the food, reducing the oil temperature during cooking, reducing the cooking time of food and the resulting suppression of oxidation of the cooking oil.

[0100] As described above, the fryer 100, which is a control device according to this embodiment, is equipped with a pair of opposed flat plate antennas 102, which are vibration generating units that generate vibrations and are electrodes, and generates electromagnetic waves (radio waves) at a frequency of approximately 10 kHz to approximately 500 kHz between the pair of opposed flat plate antennas 102 to control the moisture, which is a component in food, which is an object placed between the pair of opposed flat plate antennas 102, specifically the water activity of the food.

[0101] In the moisture control method using the fryer 100 according to this embodiment, the fryer 100 applies an AC electric field and an offset DC electric field of +100 V to the aqueous phase relative to the other phase, the oil phase, and irradiates the food with electromagnetic waves at a frequency of 50 kHz. This increases interfacial polarization between the aqueous and oil phases, reducing the interfacial tension between the aqueous and oil phases by approximately 60% and allowing the water to bind in a beaded pattern. The water contained in food is divided into bound water and free water, and by binding the free water contained in the food in a beaded pattern, the water activity, which represents the proportion of free water in the food, can be reduced.

[0102] By reducing the interfacial tension between the water phase and the oil phase by approximately 60%, the water contained in the food is released and easily dispersed as small droplets in the cooking oil. Therefore, even if the water vaporizes into steam in the heated cooking oil, the amount of bumping that occurs is reduced. By controlling the water contained in the food in this way and suppressing bumping, excellent effects such as suppressing the penetration of oil into the food can be obtained. Furthermore, as a result, the cooked food has an excellent taste.

[0103] Furthermore, by combining free water in a stable form in a beaded pattern, excess water is prevented from leaching into the cooking oil, and food can be kept fresh. Furthermore, according to the moisture control method of this embodiment, the formation of a beaded pattern maintains the water contained in the food and prevents it from evaporating in the cooking oil, thereby achieving excellent effects such as suppressing oil splashes caused by water in the food, reducing the oil temperature during cooking, reducing the cooking time of food and the associated suppression of oxidation of the cooking oil.

[0104] In this way, the fryer 100 and moisture control method according to this embodiment can keep food containing moisture in a good condition.

[0105] The present invention is not limited to the above-described embodiment, and various modifications and applications are possible. Modifications of the above-described embodiment that can be applied to the present invention will be described below.

[0106] In the above embodiment, the component is described as water, but the present invention is not limited to this, and any other liquid or the like that can be controlled by vibration may be used.

[0107] In the above embodiment, the control device is described as a fryer, but the present invention is not limited to this and may be any device that controls the ingredients of an object such as food, such as a refrigerator, container, warehouse, etc. that controls the water activity of food. Specifically, by using the ingredient control device according to the present invention to control the water activity of food, the taste, aroma, and nutrients of food can be improved.

[0108] Furthermore, by using the component control device according to the present invention to bind the moisture contained in meat, fish, vegetables, and fruit in a chain-like manner, it is possible to maintain the quality of meat and fish for several times longer than usual, even in a normal refrigerator, without spoilage. In fact, when an electric field was applied to small sea bream using the component control device for one hour and then placed in the refrigerator for two days, the freshness was maintained for about two days longer than when an electric field was applied to the small sea bream for only 15 minutes and then placed in the refrigerator for two days, or when the small sea bream was placed in the refrigerator for two days without applying an electric field.

[0109] In the above embodiment, the target object is described as food, but the present invention is not limited to this, and the target object can be anything whose components can be controlled by vibrations of electromagnetic waves or the like, and may be plants other than food, such as plants used in beverages and medicines, the human body, animals, gunpowder, medicines such as vaccines, or even water itself.

[0110] Specifically, by using the component control device of the present invention to control the water activity of beverages, plants, the human body, animals, gunpowder, medicines such as vaccines, it is possible to make not only food but also beverages, plants, the human body, animals, gunpowder, medicines, etc. less susceptible to deterioration or spoilage.

[0111] Furthermore, crops grown using water whose interfacial tension has been reduced by the component control device of the present invention germinate and grow very quickly and uniformly, suppress the growth of algae and weeds, and have excellent taste.

[0112] Furthermore, by using the component control device of the present invention, free water in living organisms that is already bound to microorganisms, including reactive oxygen species, viruses, and contaminants, can be transformed into a bead-and-reel structure, thereby separating the hydrogen bonds of the microorganisms, including reactive oxygen species, viruses, and contaminants, and thereby achieving significant therapeutic effects. Conventional pharmaceuticals are developed on the premise that free water is already bound to microorganisms, including reactive oxygen species, viruses, and contaminants. However, the present invention eliminates this premise, thereby improving therapeutic effects. Furthermore, by storing the component control device of the present invention in a mobile phone, smartphone, tablet computer, personal computer, chair, bed, or pillow, the free water bound to microorganisms, including contaminants, reactive oxygen species, viruses, and the like is separated, and the free water is then bead-and-reel bonded to the free water, thereby stopping, pausing, or inactivating the activity of the microorganisms, including contaminants, reactive oxygen species, viruses, and the like.

[0113] Furthermore, when mixing cement with water, the component control device according to the present invention can be used to make the water mixed with the cement bead-like, thereby increasing the strength of the concrete. Furthermore, by using the component control device according to the present invention to make the water used in the refining process of iron or resin bead-like, the strength of the iron or resin can be increased and the number of defective products can be reduced. Furthermore, in the manufacturing process of semiconductor devices such as LSI (Large-Scale Integration) wafers and liquid crystal displays, the component control device according to the present invention can be used to make the cleaning water for the substrate bead-like, thereby improving the cleaning effect. Furthermore, the moisture control method according to the present invention can be used to improve manufacturing techniques for diluting and preparing etching solutions and to improve the resolution when printing fine patterns in an exposure process. Furthermore, by using the component control device according to the present invention to make the moisture contained in ink or paint bead-like, nozzle clogging can be reduced.

[0114] Furthermore, the component control device according to the present invention can be used to improve the cleaning effect of test equipment in precise quantitative analysis and to solve problems with reagents, preparation of standards, blanks, and solvents for two-phase extraction. Furthermore, the component control device according to the present invention can be used for cell culture in the field of biotechnology, such as genetic engineering, particularly for the amplification of DNA (Deoxyribonucleic Acid). The component control device according to the present invention can also be used for the production of injections (excluding dilution and solvent use during inoculation) and for sealed purified water as pharmaceutical injection water.

[0115] Furthermore, the composition control device according to the present invention can be used in ultra-high pressure boilers in thermal power plants that evaporate all of the water in a supercritical state, and in condensate demineralization in conventional boilers. Furthermore, the primary cooling water that comes into contact with the core of a light water reactor in a nuclear power plant as a coolant can have secondary radioactivity due to the activation of impurities, particularly nuclides with large reaction cross sections such as boron and cadmium. The composition control device according to the present invention can also be used to prevent this. Furthermore, in solar power generation and hydrogen power generation, the composition control device according to the present invention can be used to remove impurities from the solvent to produce highly pure water, thereby improving the efficiency of electrical generation.

[0116] The component control device according to the present invention can also be used as a medium for special particle detectors in particle physics.Furthermore, the molecular structure of gasoline and heavy oil can also be changed to a bead-like structure using the component control device according to the present invention, thereby improving combustion efficiency. Second Embodiment

[0117] According to the fryer 100 of the first embodiment, food is cooked in a space where electromagnetic waves of a predetermined frequency range are generated, thereby achieving excellent effects such as preventing oxidation and deterioration of cooking oil and improving the taste of cooked food. However, the fryer 100 of the first embodiment has limitations in its applicability to cooking methods other than frying, and in its application to improving the taste and preserving the freshness of food during storage.

[0118] Through extensive research, the inventors have discovered that by controlling the frequency and / or phase of the electromagnetic waves that are vibrations imparted to a pair of antenna functional units, which are vibration generating units that generate vibrations, and thereby creating an electromagnetic field that is suitable for each food, it is possible to improve the taste and prolong the maintenance of freshness.

[0119] The food composition control device of embodiment 2 applies electromagnetic waves of a predetermined frequency to a pair of antenna functional units, thereby forming an electromagnetic field using multiple electromagnetic waves, and by bringing food into contact with the electromagnetic field, it is adaptable to various cooking methods including frying, and further enables the taste of food to be improved and the food to remain fresh for a long period of time during storage. <Functional configuration>

[0120] FIG. 19 shows an example of the functional blocks of the food composition control device of this embodiment. The functional blocks of this device described below can be implemented as a combination of hardware and software. Specifically, if a computer is used, the hardware components include a central processing unit (CPU), main memory, bus, or secondary storage device (such as a hard disk, nonvolatile memory, storage media such as CDs (Compact Discs) and DVDs (Digital Versatile Discs) and their associated read drives), input devices used for information input, printers, display devices, and other external peripherals. The hardware components include a fryer or heater that constitutes the frying tank and heating section, a food immersion tank, a hot plate that can constitute a high-temperature food cooking section, an oven, a grill, a refrigerator that can constitute a refrigerated food cooking section or a low-temperature refrigerated food cooking section, a microwave oven that can constitute a food thawing cooking section, a steamer or steam convection oven that can cooperate with each cooking section and constitute a steam supply section, and a freezer that can constitute a frozen food storage section. The hardware components also include driver programs and other application programs for controlling the hardware, as well as user interface applications. Other examples include interfaces for external peripheral devices, communication interfaces, driver programs and other application programs for controlling such hardware, and user interface applications. The CPU processes data input from input devices and other interfaces and stored in memory or on a hard disk according to the programs deployed in main memory, and processes and stores the data, and generates instructions for controlling the above hardware and software. Alternatively, the functional blocks of this device may be realized by dedicated hardware.

[0121] This invention can be realized not only as an apparatus but also as a method. Furthermore, a part of such an invention can be configured as software. Furthermore, software products used to cause a computer to execute such software, and recording media on which such products are fixed, are naturally included within the technical scope of this invention (the same applies throughout this specification).

[0122] As shown in Figure 19, the "food composition control device" (0100) of this embodiment is composed of a pair of antenna function units (0101, 0102), a first circuit unit (0105), a first control unit (0107), a second circuit unit (0106), and a second control unit (0108). Of the pair of antenna function units, one antenna function unit is provided with an alternating current of a first frequency (0103) from the first circuit unit, and the other antenna function unit is provided with an alternating current of a second frequency (0104) from the second circuit unit. Each component of the food composition control device of this embodiment will be described below. (Antenna function part)

[0123] The "pair of antenna function units" (0101, 0102) are configured so that they can be positioned facing the placed food. The "pair of antenna function units" indicates that the antenna function unit is made up of two antenna function units.

[0124] FIG. 20 is a circuit diagram showing an example of a pair of antenna function units. The pair of antenna function units possessed by the food composition control device of this embodiment is composed of two antenna function units, and each antenna function unit may comprise multiple antennas. The antenna function unit comprises at least an antenna (0209) and a power supply point (0210). The power supply point receives the AC power output from the circuit unit, and the antenna has the function of emitting electromagnetic waves. The antenna of one of the pair of antenna function units (shown shaded in FIG. 20) radiates electromagnetic waves (0211) of a first frequency provided by the first circuit unit, generating an electromagnetic field. The other antenna function unit (shown shaded in FIG. 20) radiates electromagnetic waves (0212) of a second frequency provided by the second circuit unit, generating an electromagnetic field. The pair of antenna functional units has the function of forming a predetermined electromagnetic field through the interaction of the electromagnetic field emitted by one antenna functional unit and the electromagnetic field emitted by the other antenna functional unit, and the food composition is controlled by placing the food in the electromagnetic field formed by the pair of antenna functional units. The electromagnetic field formed by the antenna functional units is positioned so as to act on the entire target food to control the food composition. Specifically, it is preferable to place the entire food in the area where the electromagnetic field is formed.

[0125] Fig. 21 is a circuit diagram showing an example of one antenna function unit. One antenna function unit can be configured with one antenna as shown in Fig. 21(a), or it can have three antennas as shown in (b). It can also be configured with two antennas as shown in Fig. 20. Furthermore, although not shown, it can of course be configured with four or more antennas.

[0126] The shape of the antenna is not particularly limited, and may be rod-shaped, flat, approximately L-shaped, hemispherical, or the like. The material of the antenna is not particularly limited, but it is preferable that the surface of the antenna is coated with an insulating material. Two or more antennas provided in one antenna function unit can also be made of different materials. For example, it is preferable that one of the two antennas provided in one antenna function unit is made of stainless steel and the other is made of aluminum. Also, for example, it is preferable that one of the two antennas provided in one antenna function unit is made of stainless steel and the other is made of copper. (Circuit part)

[0127] The following explanation will be given again with reference to FIG. 19. The "first circuit unit" (0105) is configured to apply an alternating current of a first frequency (0103) to one of a pair of antenna function units. The "second circuit unit" (0106) is configured to apply an alternating current of a second frequency (0104) to the other antenna function unit. In principle, it is preferable that the first frequency and the second frequency are different frequencies. However, this does not prevent the first frequency and the second frequency from being the same. The first frequency and the second frequency may also be configured to be equal to or greater than 10 kHz and equal to or less than 150 kHz. (Control unit)

[0128] The "first control unit" (0107) is configured to control the AC output from the first circuit unit, and the "second control unit" (0108) is configured to control the AC output from the second circuit unit.

[0129] FIG. 22 is a diagram showing an example of the functional blocks of the food composition control device of this embodiment. The first and second control units may each be configured to have a first frequency control unit (013) and a second frequency control unit (0414) that control the frequency of the output AC current. It is preferable that the first and second frequencies be controlled to different frequencies by the first and second control units, respectively. However, this does not prevent the first and second frequencies from being the same. The first and second control units may each be configured to have a first phase control unit (0415) and a second phase control unit (0416) that control the phase of the output AC current. The first and second control units may each be configured to have a first timing control unit (0417) and a second timing control unit (0418) that control the timing of stopping and outputting the output AC current. (Frequency control) <An example of an electromagnetic field composed of electromagnetic waves of different frequencies (50 kHz and 47 kHz)>

[0130] Figure 23 shows a circuit diagram and an example of an electromagnetic field waveform illustrating an example of a food composition control device according to this embodiment. The food composition control device shown in the circuit diagram of Figure 23(a) has a pair of antenna function units. One of the pair of antenna function units has antenna A, and receives a 50 kHz AC signal as a first frequency from a first circuit unit. The other of the pair of antenna function units has antenna B, and receives a 47 kHz AC signal as a second frequency from a second circuit unit. Figure 23(b) shows the waveform (P wave) of the first frequency electromagnetic wave (0511) radiated from antenna A with a solid line, and the waveform (Q wave) of the second frequency electromagnetic wave (0512) radiated from antenna B with a dotted line. The electromagnetic field generated by the pair of antenna function units then has the waveform (P wave + Q wave) shown in Figure 23(c), which is the sum of the solid and dashed lines in Figure 23(b).

[0131] In the fryer 100 according to the first embodiment, the electromagnetic field is formed by electromagnetic waves of a single frequency, so that if the frequency applied to the antenna is 50 kHz, the waveform of the electromagnetic waves will be a simple waveform as shown by the solid line in Figure 23(b). On the other hand, in the food composition control device according to the present embodiment, it is possible to create a complex waveform in which the waves repeatedly amplify and attenuate, as shown in Figure 23(c). <An example of an electromagnetic field composed of electromagnetic waves of different frequencies (50 kHz and 30 kHz)>

[0132] FIG. 24 shows a circuit diagram and an example of an electromagnetic field waveform for a food composition control device according to embodiment 2, illustrating another example of an electromagnetic field waveform when different first and second frequencies are output. The food composition control device shown in the circuit diagram of FIG. 24(a) has a pair of antenna function units. One of the pair of antenna function units has antenna A, and receives a 50 kHz AC signal as a first frequency from a first circuit unit. The other of the pair of antenna function units has antenna B, and receives a 30 kHz AC signal as a second frequency from a second circuit unit. FIG. 24(b) shows the waveform (P wave) of the first-frequency electromagnetic wave (0611) radiated from antenna A with a solid line, and the waveform (Q wave) of the second-frequency electromagnetic wave (0612) radiated from antenna B with a dotted line. The electromagnetic field generated by the pair of antenna function units then has the waveform (P wave + Q wave) shown in FIG. 24(c), which is the sum of the solid and dashed lines in FIG. 24(b). Compared to FIG. 23(c), FIG. 24(c) has a more regular waveform, but it is also a very distinctive waveform.

[0133] As shown in Figures 23 and 24, the food composition control device of this embodiment can generate a wide variety of complex waveforms by applying different first and second frequencies. The circuit diagrams shown in Figures 23 and 24 are the simplest example of a pair of antenna functional units, and by changing and combining the number, direction, and shape of the antennas, it is possible to generate even more complex waveforms in the electromagnetic field. (Phase control) <Phase explanation>

[0134] For example, the AC voltage of the electromagnetic wave applied to the antenna function unit at a certain time is expressed by Equation 1, where V0 is the maximum value of the wave intensity, ω is the angular frequency, and ωt+α is the phase. The relationship between the angular frequency and frequency (f) is expressed by Equation 2. (Number 1) V(t)=V0·sin(ωt+α) (Number 2) ω=2π f <An example of an electromagnetic field composed of electromagnetic waves with different phases: when the frequency is the same at 50 kHz>

[0135] FIG. 25 shows a circuit diagram of an example of a food composition control device according to embodiment 2, and a diagram showing an example of an electromagnetic field waveform. This diagram illustrates the change in the electromagnetic field waveform when different phases are assigned to the first and second frequencies. First, we will explain the case where the phase and frequency of the electromagnetic waves assigned to a pair of antenna function units are the same. In the food composition control device shown in the circuit diagram of FIG. 25(a), the first frequency (0711) assigned to the antenna function unit having antenna A and the second frequency (0712) assigned to the antenna function unit having antenna B are 50 kHz, and the phases are set to α=0 for each. FIG. 25(b) shows the waveform obtained by adding together the waveform of the electromagnetic wave of the first frequency (P wave) radiated from antenna A and the waveform of the electromagnetic wave of the second frequency (Q wave) radiated from antenna B.

[0136] Next, we will explain the case where the electromagnetic waves applied to a pair of antenna function units have the same frequency but different phases. In the food composition control device shown in the circuit diagram of Figure 25(c), the first frequency (0711) applied to the antenna function unit having antenna A' is 50 kHz, and the phase is α = 0. The second frequency (0712) applied to the antenna function unit having antenna B' is 50 kHz, and the phase is α = π / 2. Figure 25(d) shows the waveform obtained by adding the waveform of the electromagnetic wave of the first frequency (P wave) radiated from antenna A' and the waveform of the electromagnetic wave of the second frequency (Q wave) radiated from antenna B'. This waveform is basically a sine wave, forming a fundamental waveform. Comparing the waveforms in Figures 25(b) and (d) reveals that the frequencies are the same, but the maximum and minimum values ​​of the wave intensity are different. Thus, in the food composition control device of this embodiment, for example, when the first and second frequencies are the same, controlling the phase makes it possible to control the maximum and minimum values ​​of the wave intensity while keeping the frequency constant. It is possible to control the maximum and minimum values ​​of the waveform while keeping the frequency constant by changing the voltage, but in the food composition control device of this embodiment, this can be done by controlling the phase of the first frequency and the second frequency without controlling the voltage. <An example of an electromagnetic field composed of electromagnetic waves with different phases: different frequencies (50 kHz and 47 kHz)>

[0137] FIG. 26 shows a circuit diagram of an example of a food composition control device according to embodiment 2, and a diagram showing an example of an electromagnetic field waveform. This diagram illustrates the change in the electromagnetic field waveform when different frequencies and phases are assigned to the first and second frequencies. First, we will explain the case where different frequencies of electromagnetic waves are assigned to a pair of antenna function units. In the food composition control device shown in the circuit diagram of FIG. 26(a), the first frequency (0811) assigned to the antenna function unit having antenna A is 50 kHz, and the second frequency (0812) assigned to the antenna function unit having antenna B is 47 kHz, with a phase of α=0 for each. FIG. 26(b) shows the waveform obtained by adding together the waveform of the electromagnetic wave of the first frequency (P wave) radiated from antenna A and the waveform of the electromagnetic wave of the second frequency (Q wave) radiated from antenna B.

[0138] Next, we will explain the case where the frequencies and phases of the electromagnetic waves applied to a pair of antenna function units are different. In the food composition control device shown in the circuit diagram of Figure 26(c), the first frequency (0811) applied to the antenna function unit having antenna A is 50 kHz, and the phase is α = 0. The second frequency (0812) applied to the antenna function unit having antenna B is 47 kHz, and the phase is α = π / 2. Figure 26(d) shows the waveform obtained by adding the waveform of the electromagnetic wave of the first frequency (P wave) radiated from antenna A and the waveform of the electromagnetic wave of the second frequency (Q wave) radiated from antenna B. Comparing the waveforms in Figures 26(b) and 26(d), the waveform pattern is barely affected, but the phase has changed. However, it is believed that the phase change does not affect the food. <An example of an electromagnetic field composed of electromagnetic waves with different phases: different frequencies (50 kHz and 30 kHz)>

[0139] FIG. 27 shows a circuit diagram and an example of an electromagnetic field waveform for an example food composition control device according to embodiment 2, and is another diagram illustrating changes in the electromagnetic field waveform when different frequencies and phases are assigned to the first and second frequencies. First, we will explain the case where different frequencies of electromagnetic waves are assigned to a pair of antenna function units. In the food composition control device shown in the circuit diagram of FIG. 27(a), the first frequency (0911) assigned to the antenna function unit having antenna A is 50 kHz, and the second frequency (0912) assigned to the antenna function unit having antenna B is 30 kHz, with a phase of α=0 for each. FIG. 27(b) shows the waveform obtained by adding together the waveform of the electromagnetic wave of the first frequency (P wave) radiated from antenna A and the waveform of the electromagnetic wave of the second frequency (Q wave) radiated from antenna B.

[0140] Next, we will explain the case where the frequencies and phases of the electromagnetic waves applied to a pair of antenna function units are different. In the food composition control device shown in the circuit diagram of Figure 27(c), the first frequency (0911) applied to the antenna function unit having antenna A is 50 kHz, and the phase is α = 0. The second frequency (0912) applied to the antenna function unit having antenna B is 30 kHz, and the phase is α = π / 2. Figure 27(d) shows the waveform obtained by adding the waveform of the electromagnetic wave of the first frequency (P wave) radiated from antenna A and the waveform of the electromagnetic wave of the second frequency (Q wave) radiated from antenna B. Comparing the waveforms in Figures 27(b) and 27(d), they share a common regularity in their waveform patterns, but the waveform pattern also changes when the phase is changed.

[0141] The frequency to be selected may be determined based on the impedance generated when an electromagnetic field is formed on food. It is believed that the greater the energy consumption caused by the vibration of high molecular weight organic substances, alcohols with relatively high molecular weights, and alcohol derivatives with relatively high molecular weights contained in food, the greater the effect of controlling the food composition and the better the food will be. Therefore, it is preferable to control the frequency and phase so that the impedance is relatively large. However, since impedance peaks may occur depending on the type of substance contained in food, it is also possible to change the frequency to find impedance peaks and repeat short-term irradiation for each peak. To achieve this, it is also possible to first sweep the frequency from the lower limit to the upper limit to check the impedance characteristics, and then schedule and create an overall irradiation plan based on the check results. It is also preferable to configure the device so that the above-mentioned impedance peak search and irradiation plan can be performed automatically. (Control of AC output timing and stopping)

[0142] Figure 28A shows a circuit diagram and an image of the electromagnetic field region formed at a certain time period, illustrating an example of a food composition control device according to this embodiment. The food composition control device shown in the circuit diagram of Figure 28A has a pair of antenna function units. One of the antenna function units has antenna A, and a first circuit unit supplies AC power whose timing of stopping and output is controlled by a first controller having a first timing controller that controls the timing of stopping and outputting the AC power. The other antenna function unit has antenna B, and a second circuit unit supplies AC power whose timing of stopping and output is controlled by a second controller having a second timing controller that controls the timing of stopping and outputting the AC power. By providing the first and second controllers with first and second timing controllers, respectively, AC power can be supplied alternately from the first and second circuit units to the pair of antenna function units, intermittently, or at specific times throughout the day.

[0143] As an example, a case will be described with reference to Fig. 28A where alternating current is alternately applied for 0.0001 seconds from the first circuit unit and the second circuit unit to the antenna function unit having antenna A and the antenna function unit having antenna B, respectively. The region (1019) of the electromagnetic field formed by the antenna function unit having antenna A for 0.0001 seconds is shown by a solid line, and the region (1020) of the electromagnetic field formed by the antenna function unit having antenna B for 0.0001 seconds is shown by a dashed line. For example, if alternating current is alternately output from the first circuit unit and the second circuit unit to the pair of antenna function units for 0.0001 seconds, the region formed by the electromagnetic field will alternate between the range indicated by the solid line and the range indicated by the dotted line every 0.0001 seconds. 28A, when the first and second control units control the first and second circuits to output AC current to a pair of antenna function units for 0.0001 seconds, and then stop the output for 0.0001 seconds, an electromagnetic field is formed in both the solid and dashed line regions for 0.0001 seconds, followed by a state in which no electromagnetic field is formed for 0.0001 seconds, and this state is repeated alternately. These two examples can have a different effect on the food composition than when AC is continuously output from the first and second circuit units to a pair of antenna function units.

[0144] Figure 28B is an image diagram showing an example of the timing of stopping and outputting AC power output by the food composition control device of this embodiment. One of the pair of antenna function units has antenna A, and is supplied with AC power from a first circuit unit, the timing of which is controlled by a first control unit having a first timing control unit that controls the timing of stopping and outputting the AC power output. The other of the pair of antenna function units has antenna B, and is supplied with AC power from a second circuit unit, the timing of which is controlled by a second control unit having a second timing control unit that controls the timing of stopping and outputting the AC power output. The horizontal axis represents time, and the solid lines indicate the time during which antennas A and B form an electromagnetic field.

[0145] In Figure 28B(a), antenna A generates an electromagnetic field for a certain period of time (t0 to t1), and then stops generating the electromagnetic field for a certain period of time (t1 to t2). While antenna A stops generating an electromagnetic field (t1 to t2), antenna B generates an electromagnetic field for a certain period of time (t1 to t2). Next, antenna B stops generating an electromagnetic field for a certain period of time (t2 to t3), but antenna A generates the electromagnetic field during that time (t2 to t3). Figure 28B(a) shows an example in which similar control is then repeated. By performing the control shown in Figure 28B(a), the control of α to β is repeated, in which only antenna A generates an electromagnetic field (α), and then only antenna B generates an electromagnetic field (β).

[0146] In Figure 28B(b), antenna A generates an electromagnetic field for a certain period of time (t0 to t1), and then stops generating the electromagnetic field for a certain period of time (t1 to t4). Meanwhile, antenna B generates an electromagnetic field for a certain period of time (t2 to t3), and then stops generating the electromagnetic field for a certain period of time (t3 to t6), and then repeats the same control. By performing the control shown in Figure 28B(b), after only antenna A generates an electromagnetic field (α), there is a period of time (β) when neither antenna generates an electromagnetic field, followed by a period of time (γ) when only antenna B generates an electromagnetic field, and then there is a period of time (Δ) when neither antenna generates an electromagnetic field. This control from α to Δ is repeated.

[0147] Figure 28B(c) shows an example in which antenna A continues to generate an electromagnetic field, while antenna B generates an electromagnetic field for a certain period of time (t1 to t2), then stops generating the electromagnetic field for a certain period of time (t2 to t3), and then repeats the same control. By performing the control shown in Figure 28B(c), after only antenna A generates an electromagnetic field (α), the control of α to β is repeated, in which both antennas A and B generate an electromagnetic field (β).

[0148] In Figure 28B(d), antenna A generates an electromagnetic field for a certain period of time (t0 to t2), then stops generating the electromagnetic field for a certain period of time (t2 to t3), and then generates an electromagnetic field again for a certain period of time (t3 to t6). Meanwhile, antenna B generates an electromagnetic field for a certain period of time (t1 to t4), then stops generating the electromagnetic field for a certain period of time (t4 to t5), and then repeats the same control. By performing the control shown in Figure 28B(d), after only antenna A generates an electromagnetic field (α), there is a period of time (β) when both antennas generate electromagnetic fields, followed by a period of time (γ) when neither antenna generates an electromagnetic field, followed by a period of time (Δ) when both antennas generate electromagnetic fields. This control from α to Δ is repeated.

[0149] In Figure 28B(e), antenna A generates an electromagnetic field for a certain period of time (t0 to t2), then stops generating the electromagnetic field for a certain period of time (t2 to t4), and then generates an electromagnetic field again for a certain period of time (t4 to t6). Meanwhile, antenna B generates an electromagnetic field for a certain period of time (t1 to t3), then stops generating the electromagnetic field for a certain period of time (t3 to t5), and then repeats the same control. By performing the control shown in Figure 28B(e), after only antenna A generates an electromagnetic field (α), there is a period of time (β) when both antennas generate electromagnetic fields, followed by a period of time (γ) when only antenna B generates an electromagnetic field, followed by a period of time (Δ) when neither antenna generates an electromagnetic field. This control is repeated from α to Δ.

[0150] Of course, the method of controlling the timing of stopping and outputting the AC output in the food composition control device of this embodiment is not limited to the five examples shown in Figure 28B, but by controlling the AC output in this manner, it is possible to have a different effect on the food composition than when AC is continuously output from the first circuit unit and the second circuit unit to a pair of antenna function units.

[0151] Of course, the control of the food composition control device of this embodiment is not limited to the examples shown in Figures 28A and 28B, but in addition to controlling the frequency and / or phase, the first control unit and the second control unit respectively have a first timing control unit and a second timing control unit that control the timing of stopping and outputting the AC that is output, making it possible to perform various controls of the electromagnetic field that is constituted by the food composition control device of this embodiment. (Effect of antenna placement)

[0152] FIG. 29A is a schematic diagram showing an example of the arrangement of antennas in a pair of antenna function units. In FIGS. 29A(a) to 29A(d), the antennas of one of the pair of antenna function units are A and A', and the antennas of the other antenna function unit are B and B'. The upper diagram is a plan view, and the lower diagram is a perspective view. FIGS. 29A(a) and 29A(b) show an example in which an electromagnetic field is formed using four flat antennas. In FIG. 29A(a), antennas A and A' and B and B' are arranged to face each other. On the other hand, in FIG. 29A(b), antennas A and A' and B and B' are arranged so that their normal axes are perpendicular to each other. In FIG. 29A(c), two antennas A and B are used, and the antennas are L-shaped, with A and B facing each other. FIGS. 29A(a) to 29A(d) show the direction of the electromagnetic waves that form the electromagnetic field. For example, Figures 29A(a) and (b) show the same antenna arrangement, but the electromagnetic wave directions are different, resulting in different electromagnetic fields. Furthermore, as shown in Figure 29A(d), the arrangement of antennas A and B is not limited to facing each other, and they do not have to be opposed. Of course, the antenna arrangement and shape are not limited to the example in Figure 28, but by controlling the frequency and / or phase, as well as the shape and arrangement of the antennas, it is possible to make the directions of the electromagnetic waves that make up the electromagnetic field intersect or travel parallel to each other. In this way, the properties of the electromagnetic waves that make up the electromagnetic field can also be controlled by the antenna arrangement.

[0153] FIG. 29B is a schematic diagram showing an example of the arrangement of antennas in a pair of antenna function units. Of the pair of antenna function units, antennas of one antenna function unit are A and A', and antennas of the other antenna function unit are B and B'. The upper diagram is a plan view, and the lower diagram is a perspective view. In FIG. 29B(a), A and A' are arranged facing each other laterally, and B and B' are arranged facing each other in the vertical direction. Also, in FIG. 29B(a), the antenna of one of the pair of antenna function units is arranged close to the side, and the antenna of the other antenna function unit is arranged close to the bottom. Also, as shown in FIG. 29B(c), antenna A of one of the pair of antenna function units is U-shaped. Antenna B of the other antenna function unit is also U-shaped.

[0154] FIG. 29C is a schematic diagram showing an example of the arrangement of antennas in a pair of antenna function units. In FIGS. 29C(a) to 29C(d), the antenna of one of the pair of antenna function units is A, and the antenna of the other antenna function unit is B. The upper diagram is a plan view, and the lower diagram is a perspective view. Antennas A and B in FIG. 29C(a) are shaped like a roughly spherical shape divided into four, while antennas A and B in FIG. 29C(b) are shaped like a roughly spherical shape divided into two. In this way, the antennas can also be spherical. Furthermore, antennas A and B in FIGS. 29C(c) and 29C(d) are shaped like a cylinder divided into two. FIG. 29C(c) is an example without a bottom, while FIG. 29C(d) is an example with a bottom. While the arrangement and shape of antennas A and B are not limited to those shown in FIGS. 29B and C, FIGS. 29B and C, like FIG. 29A, also show that the properties of the electromagnetic waves that constitute the electromagnetic field can be controlled by the arrangement of the antennas. (Mechanism by which electromagnetic fields control food composition) <Frying in a single frequency dynamic electromagnetic field>

[0155] The inventors have successfully developed a fryer that cooks food in a space where electromagnetic waves with frequencies between 10 kHz and 150 kHz are generated between opposing flat antennas, resulting in food that tastes excellent. The inventors have also provided a fryer 100 that cooks food in a dynamic electromagnetic field with a single frequency within a frying tank (Embodiment 1).

[0156] The mechanism by which the fryer 100 of embodiment 1 can give cooked food a crispy surface and a juicy interior is explained as follows: Long-chain fatty acid salts, such as sodium oleate, which may be produced by heating and hydrolysis of edible oil, have a carboxyl chain that functions as a hydrophilic group and a hydrocarbon chain that functions as a lipophilic group. Embodiment 1 also provides a cooking method using edible oil containing a long-chain fatty acid salt, and the long-chain fatty acid salt functions to blend the oil components in the edible oil with the water components present on the surface of food added to the edible oil. In particular, when water is present in granular form on the surface of the food, these long-chain fatty acid salts align on the surface of the water, and furthermore, the long-chain fatty acid salts vibrate near the surface of the water due to the electromagnetic waves applied in the electromagnetic wave generation step.

[0157] For example, in the case of sodium laurate shown in Figure 30, electromagnetic waves act on the hydrophilic group, causing it to vibrate in cooking oil.

[0158] This causes the hydrophilic groups in contact with the water particles to vibrate, gradually breaking down the water particles. Because of this phenomenon, even if water particles are present on the surface of food immediately after it is placed in high-temperature cooking oil, they are instantly broken down into smaller particles, preventing the so-called oil splash phenomenon. Furthermore, the long-chain fatty acid salts are also arranged on the food surface with hydrophilic groups on the food side and lipophilic groups on the cooking oil side, which is thought to prevent the cooking oil from penetrating into the food to some extent. Therefore, it is thought that the penetration of oil into the food can prevent it from becoming oily or the moisture from being expelled from the food to some extent. These combined effects are thought to result in a crispy surface and a juicy finish that retains the moisture inside the food. <Comparison between Embodiment 1 and Embodiment 2>

[0159] The inventors discovered that by configuring an electromagnetic field suitable for each food by adjusting the frequency and phase of each AC current applied to a pair of antenna functional units, it is possible to improve or enhance the taste and even prolong the maintenance of freshness. Furthermore, while the fryer 100 of embodiment 1 configures the electromagnetic field with a single frequency, a cooking method is also provided that includes a step of increasing or decreasing the frequency and output of the electromagnetic waves during the cooking process. However, as long as the frequency is single, even if the frequency and output are changed during cooking, the electromagnetic waves that configure the electromagnetic field cannot have a complex waveform as in the present invention.

[0160] In addition to fatty acid salts such as sodium oleate, foods also contain many polar components. Furthermore, foods also contain many polar organic polymers. For example, water, which is abundant in foods, is also a polar molecule. In the food composition control device of the present invention, the frequency and phase of each alternating current applied to a pair of antenna functional units are configured to form an electromagnetic field suitable for each food. This allows the waveform of the electromagnetic waves that make up the electromagnetic field to be controlled to a complex shape, thereby vibrating many polar substances in the food. This is believed to have a positive effect on the food, as will be described in embodiments 3 to 11 below.

[0161] There are various cooking methods other than frying, and even if the cooking method is the same, the moisture content and surfactant content of the food will differ depending on the food being cooked. Therefore, the electromagnetic field required to control the food composition suitable for each cooking method and food will differ. As described above, the food composition control device of this embodiment can control the frequency, phase, and timing of stopping and outputting the AC output, thereby creating an electromagnetic field suitable for each cooking method and food. Therefore, it can provide foods with effects greater than those of the fryer 100 described in embodiment 1.

[0162] The food composition control device of the present invention can vibrate relatively high-molecular-weight polar substances, such as long-chain fatty acid salts and proteins, primarily in food through the electromagnetic field generated by the device. It is believed that the vibrations of these large molecules indirectly vibrate the surrounding free water. Food contains a wide variety of polymers with diverse vibration frequencies, and the types of substances that vibrate naturally can be increased by irradiating them with electromagnetic waves of various frequency components. Free water can exist in three states in food: solid (ice), liquid, and gas (water vapor). In other words, free water is water that can undergo changes such as evaporation, aggregation, sublimation, solidification, and melting. The food composition control device of the present invention is believed to enable food control, such as improving or enhancing taste or prolonging the freshness of food, by indirectly vibrating the free water in food through the vibrations of large molecules.

[0163] Furthermore, carbohydrates such as proteins and starches, which are abundant in foods, are substances that easily hydrate by hydrogen bonding with water, but the food composition control device of the present invention vibrates proteins and starches, making them more likely to come into contact with water and form hydrogen bonds, making them more likely to hydrate. The promotion of this hydration phenomenon by the food composition control device of the present invention is also thought to be one of the reasons why it can control food composition to improve or enhance taste or prolong the freshness of food.

[0164] Generally, when freezing and cooking food, it is important to rapidly freeze the food to prevent deterioration and inhibit the growth of ice crystals. Therefore, it is necessary to shorten the time it takes for the food to pass through temperatures around -1 to -5°C, the temperature at which water in the food freezes. Ice crystal growth destroys the cell walls and membranes of vegetables and fish, and upon thawing, moisture and umami components leach from the destroyed areas, resulting in poor texture and taste. Molecules can move freely in a liquid state, but they become almost immobile when solidified. On the other hand, bound water, which is hydrogen-bonded to components in food such as proteins, does not freeze. Therefore, in the food composition control device of the present invention, components in food such as proteins are thought to vibrate due to electromagnetic fields even when the food temperature drops near the freezing point of water. This suggests that free water in the food also continues to vibrate indirectly, and even when the food temperature drops near the freezing point of water, the water molecules are still moving, making it difficult to freeze, resulting in a state close to supercooling. When some of the water begins to freeze, the resulting stimulation causes the entire food to freeze rapidly, resulting in the formation of fine ice crystals. Therefore, it is thought that the growth of ice crystals that occurs when water in food freezes over time is less likely to occur, and food deterioration due to freezing can be prevented.

[0165] For example, when sherbet is made by freezing, the areas where ice crystals have grown will have a lot of water and will have a weaker flavor, while some areas may have a stronger flavor. However, when sherbet is made by freezing using the food composition control device of the present invention, it can be quickly frozen, so the sherbet will not have a strong flavor.

[0166] Furthermore, when cooked foods such as gratin or noodles are frozen, water separates from the sauce or noodles when thawed, resulting in a different taste, texture, and appearance than before thawing. However, by freezing using the food composition control device of the present invention, the food is rapidly frozen, inhibiting the growth of ice crystals in the sauce or noodles, suppressing dripping during thawing and allowing the food to maintain the same good taste as before thawing.

[0167] Furthermore, when thawing food, the temperature of the food rises and the ice in the food melts. However, because the ice releases heat (heat of dissolution) as it melts, the temperature of the food remains low at around -1 to -5°C, slightly lower than the melting temperature. This can cause some of the dissolved water to refreeze, resulting in the growth of ice crystals and food deterioration. With the food composition control device of the present invention, even if some of the ice melts and becomes liquefied water, the liquefied water is indirectly vibrated by the effect of the electromagnetic field as described above, preventing refreezing and thus preventing food deterioration.

[0168] Oxidation is one of the most common food deterioration phenomena. For example, wine is susceptible to oxidation, and both its taste and aroma deteriorate over time after opening. When alcohol oxidizes, it converts into aldehydes or carboxylic acids. The products of this oxidation are often highly polar and easily bond with water through hydrogen bonds. In the food composition control device of the present invention, as described above, water indirectly vibrates, making it easier for the oxidation products to come into contact with water, bond with water through hydrogen bonds, and hydrate. Therefore, even in wine that has deteriorated after opening, the oxidation products are hydrated, and come into contact with the tongue and nose while still surrounded by water, making it difficult to detect the deteriorated taste and aroma. Alternatively, in the food composition control device of the present invention, the oxidation products may be reduced by the electromagnetic field.

[0169] Furthermore, even when the food composition control device of the present invention is used on unopened wine, the hydration and reduction effects of the oxidation products as described above can soften the mouthfeel and control the taste and aroma to resemble that of aged wine. The food composition control device of the present invention can also remove astringency and impurities from whiskey and sake, giving them a mellow flavor.

[0170] The food composition control device of the present invention can control the food composition while cooking or preserving food by applying an electromagnetic field to the food under controlled temperature and humidity conditions, as described below. Therefore, it can be used to age not only wine but also various other foods. For example, it can be used to age meat, cheese, miso, and other fermented foods, shortening the aging time.

[0171] Drying is one of the causes of food deterioration. For example, it is well known that the texture and flavor of vegetables and sashimi deteriorate when they dry out. Deep-fried foods can become soggy over time, likely due in part to water separating from the fried ingredients and transferring to the batter. As described above, the food composition control device of the present invention facilitates contact between water and the ingredients in the food, promoting hydration of ionic compounds, hydrogen-bonding compounds, and other substances capable of causing hydration in the food, thereby increasing the amount of bound water. This reduces the evaporation of water from the food, inevitably preventing food drying. Furthermore, the food composition control device of the present invention promotes hydration of the ingredients in the food, thereby increasing the water-retaining capacity of the fried ingredients, reducing the risk of water separating and transferring to the batter, which is thought to prevent the fried food from becoming soggy.

[0172] On the other hand, there are cooking methods that require water and flavors to penetrate into food. As described below, the food composition control device of the present invention can cook rice or glutinous rice fluffy by infusing water into the rice or glutinous rice in a food infiltration tank before cooking. When cooking grains such as rice or glutinous rice, the starch contained in large amounts in the grain is generally hydrated and gelatinized (requiring heating). As described above, the food composition control device of the present invention facilitates contact between the components in the food and water, which is thought to promote the hydration of starch and water. Therefore, it is thought that gelatinization will occur smoothly during subsequent cooking such as rice cooking, resulting in fluffy cooked rice.

[0173] Taking onions as an example, simmering beef bowl ingredients involves heating to destroy the onion's cell walls and membranes, allowing the softened onions to absorb umami components such as amino acids in the broth. Furthermore, if food is kept warm after cooking, the heat destroys the cell walls and membranes, causing the onions to lose their crispness the longer the warming period. Furthermore, in the case of beef, continued warming reduces the moisture content of the meat, making it tough. The food composition control device of the present invention vibrates umami components such as amino acids, allowing them to penetrate the onion's cell walls and membranes without destroying them, thereby allowing the flavor to penetrate while preserving the texture of the ingredients. Furthermore, even if food is kept warm using the food composition control device of the present invention, similar to the effect of the fryer 100 of embodiment 1, surface-active substances such as long-chain fatty acid salts contained in the food are affected by the electromagnetic field, which facilitates the alignment of lipophilic groups on the outside of the food, making it easier for oil with a strong affinity for lipophilic groups to form a film around the onions, meat, and other foods in the broth. Therefore, the food in the broth becomes coated with oil, and it is thought that the texture and taste are maintained without the water and umami flavor in the food escaping.

[0174] The food composition control device of the present invention may have a cooking section as described below, but preferably further has a water vapor supply section that supplies water vapor and / or water spray to the cooking section. In the food composition control device of the present invention, supplying water vapor and / or water spray to the cooking section makes it possible to supply gaseous and / or fine water particles to the food or the cooking section on which the food is placed, which is particularly effective in cooking methods that require the supply of water to control the food composition. <Electrocapillary phenomenon at the edible oil / saline interface>

[0175] The inventor continues to investigate the factors that cause electromagnetic fields to have such a remarkable effect on controlling food composition. A research group including the inventor has focused on the fact that taste improves when a dynamic electromagnetic field is created in a frying tank, and is conducting research on the electrocapillary phenomenon at the edible oil / saline interface. Electrocapillary phenomenon is a phenomenon in which the interfacial tension changes when an electric field is applied to two immiscible phases. -3 It has been observed that the interfacial tension of edible oil containing 1000 mol / l of EDCO is reduced by 20% when an AC electric field of 50 kHz and 200 Vpp is applied (FIG. 7 of Embodiment 1).

[0176] Thus, it has been suggested that the application of an AC electric field affects interfacial activity. Foods derived from plants or animals contain approximately 70% water, and cell membranes are composed of lipid bilayers. It is presumed that the application of an AC electric field can affect the interfacial activity of the water in cells and cell membranes, thereby enabling control of food composition. For example, milk forms an O / W emulsion, but most foods are thought to contain some kind of interfacially active component, even if they do not form such an emulsion. Since the food composition control device of this embodiment can generate electromagnetic fields with waveforms of various patterns, it is thought that the food is controlled by acting on the interfacial activity in the food. <Hardware Description>

[0177] Figure 31 is a schematic diagram showing an example of the configuration of a food composition control device when each of the above functional components is realized as hardware. Using this diagram, the function of each hardware component in the food composition control process will be explained.

[0178] As shown in this figure, the food composition control device of this embodiment includes a "CPU" (1321) that implements the first and second control units as hardware, a "main memory" (1322), a "hard disk drive (HDD)" (1323), a "circuit interface" (1324), an "I / O (Input / Output)" (1325), and a "user interface" (1326). The main memory stores a "first control program," a "second control program," "control data," and a "circuit driver." The food composition control device of this embodiment can send and receive information via I / O, such as a keyboard or camera. Furthermore, by operating a user interface, such as the food composition control device's operation panel or remote control, it can receive command signals related to food processing methods, such as freezing and heating, and commands specifying the type and quantity of food. Furthermore, the circuit interface can implement the "first circuit unit," "second circuit unit," and "antenna" as hardware. This circuit interface can be provided either wired or wirelessly.

[0179] A program is loaded into the "main memory," and the "CPU" refers to the loaded program and executes various calculations according to the procedures indicated in the program. In addition, multiple addresses are assigned to this "main memory" and "HDD," and the "CPU" can identify these addresses and access the stored data to perform calculations using the data.

[0180] First, the CPU reads the first and second control programs from the HDD and stores them in the main memory. When information about the food to be placed on the food composition control device is input, for example, via a user interface such as the operation panel of the food composition control device, the first and second control programs are executed with reference to the control data, and the frequency and / or phase of the AC power output from the first and second circuit units is controlled via a circuit driver. Then, AC power of a predetermined frequency and / or phase is applied to the antenna function unit from the first and second circuit units via the circuit interface. Furthermore, the CPU not only controls the frequency and phase of the AC power output from the first and second circuit units, but also controls various other conditions, such as the voltage of the AC power and the duration of application of the AC power.

[0181] The power from the power supply is also supplied to the first circuit section and the second circuit section, and AC is output from the first circuit section and the second circuit section, making it possible to apply AC to the antenna. The voltage supplied by the power supply corresponds to a 100V power supply, which is the voltage of a commercial power supply. <Processing flow>

[0182] 32 is a flowchart showing an example of the processing flow in the food composition control device of this embodiment. Note that the steps shown below may be steps executed by each hardware configuration of the computer as described above, or may be processing steps constituting a program recorded on a medium for controlling the first control unit and / or the second control unit.

[0183] As shown in this figure, first, in step S1431, the first control unit applies an electromagnetic field of a first frequency to the food (first frequency application step). In step S1432, the second control unit applies an electromagnetic field of a second frequency, which is different from the first frequency, to the food (second frequency application step). Here, the order of the processes in steps S1431 and S1432 may be reversed. <Embodiment 2: Effects>

[0184] The food composition control device of this embodiment can create an electromagnetic wave waveform that is complex and not previously available, thereby enhancing the effect of the electromagnetic field on food compared to conventional techniques and having a positive effect on food composition, specifically improving or enhancing the taste of food or prolonging the freshness of food. Third Embodiment <Embodiment 3: Overview>

[0185] The food composition control device of this embodiment is based on embodiment 2, but is characterized by having a frying tank and a heating unit that heats the frying tank, and by controlling food composition during cooking by frying food. <Embodiment 3: Configuration>

[0186] Figure 33A is a conceptual diagram showing an outline of the food composition control device of this embodiment. The food composition control device of this embodiment further includes a frying tank (1541) and a heating unit (1542) for heating the frying tank, and a pair of antenna function units (1501, 1502) are arranged to generate an electromagnetic field within the frying tank. The antenna of one antenna function unit is rectangular, measuring approximately 23 cm in the longitudinal direction and approximately 10 cm in the lateral direction. The power required to operate this antenna is 100 W. This antenna function unit is a general-purpose type, and will be primarily used in the following embodiments for explanation and testing. While it is possible to design the device to operate at a power of 200 W or 300 W, 100 W provides sufficient food composition control functionality. <Embodiment 3: Example>

[0187] As shown in Figure 33A, edible oil was placed in a frying tank, and an electromagnetic field was generated within the tank by a pair of antenna function units. The frying tank was heated to approximately 170°C by a heating unit. The frying tank measured 50 cm wide, 40 cm deep, and 30 cm high. Each antenna function unit (general-purpose type) was positioned approximately 1 cm apart from the opposing sidewalls in the width direction of the frying tank, with the antenna plate surfaces spaced approximately 48 cm apart. Each antenna function unit was positioned so that its longitudinal direction was aligned with the depth direction of the frying tank. Both longitudinal ends of the antenna function unit were positioned approximately 5 cm apart from the opposing sidewalls in the depth direction of the frying tank. The frying tank was filled with edible oil up to a height of 25 cm. With this configuration, 50 g of silken tofu was placed in the frying tank without draining, and almost no oil splatter occurred. After 3 minutes, the silken tofu was removed from the frying tank. When similar cooking was performed without creating an electromagnetic field in the frying tank, violent oil splatter occurred when the tofu was added. Comparing the cross sections of the cooked silken tofu, the silken tofu without creating an electromagnetic field had multiple air bubbles 5 to 20 mm in diameter and tasted dry. On the other hand, no air bubbles were generated in the silken tofu cooked using the food composition control device of this embodiment. The taste was also juicy and less dry. <Embodiment 3: Evaluation Test>

[0188] Using the food composition control device of this embodiment, an electromagnetic field was created in a frying tank containing the target food in the following manner, and ten testers conducted sensory tests on the foods whose composition was controlled. Each tester rated the food on a six-point scale, with 5 points for "very good," 4 points for "good," 3 points for "fairly good," 2 points for "fairly poor," 1 point for "poor," and 0 points for "very poor." Each tester's evaluation of each food item in terms of taste and texture was tabulated as a total score (unless otherwise specified, simply referring to a sensory test refers to a test based on this tabulation). The maximum score per tester was 10 points (5 points for taste + 5 points for texture = 10 points), and since the test was 10, the maximum score was 100 points and the minimum score was 0 points. (Method)

[0189] The food composition was controlled by applying alternating current of a first frequency and an alternating current of a second frequency to food placed in a frying tank. The first and second frequencies were in the range of 5 kHz to 200 kHz, and an electromagnetic field was created in the frying tank with a total of 36 combinations, as shown in the table in Figure 33B.

[0190] Tests were also conducted when either the first frequency or the second frequency was 0 kHz, i.e., AC was applied to only one of the antenna function units, and when both were 0 kHz, i.e., no AC was applied to either antenna function unit, so that the effects of food composition control according to this embodiment could be compared.

[0191] As shown at the bottom of the table, the evaluation score is shown when AC is applied with a first frequency of 100 kHz, a second frequency of 150 kHz, the phase of the first frequency being α=0, and the phase of the second frequency being α=π / 2. The numbers in parentheses indicate the difference in evaluation score from when the first frequency is 100 kHz and the second frequency is 150 kHz, both applied in the same phase. The evaluation results are plotted as a graph for each applied second frequency, with the first frequency value on the horizontal axis and the evaluation result (0 to 100 points) on the vertical axis. (Food and Test Results)

[0192] This test was conducted by placing a general-purpose antenna function unit in the frying tank described in FIG. 33A. Silken tofu was cut into roughly cubes, weighing 25 g. Alternating current was applied to each combination, and the tofu was cooked in 170°C oil for 5 minutes in the frying tank. As shown in FIG. 33B, a high rating (65 points or higher) was obtained when both the first frequency and the second frequency were within the range of 10 kHz to 150 kHz (within the bold frame in the table). Furthermore, the result when a phase difference was applied between the first frequency (100 kHz) and the second frequency (150 kHz) was 85 points. The result when no phase difference was applied was 84 points, so the difference was +1 point. This is also shown in the table showing the test results below. The addition of a phase difference slightly improved the rating.

[0193] The above test was also performed on frozen fried chicken instead of silken tofu. Specifically, non-fried fried chicken (unheated) was cooked in a frying tank in oil at 170°C for 5 minutes. Figure 33C shows the results of a sensory test of the fried chicken. High scores were obtained when the first frequency and the second frequency were both within the range of 10 kHz to 150 kHz. Furthermore, the result when a phase difference was applied between the first frequency and the second frequency was 82 points. The result when no phase difference was applied was 81 points, so the application of a phase difference slightly improved the score. <Embodiment 3: Effects>

[0194] The food composition control device of this embodiment can provide a food composition control device that reduces oil splatter even when uncooked food containing moisture is placed in a frying tank containing heated oil, and ensures that the cooked food has a juicy taste with little dryness. Fourth Embodiment <Embodiment 4: Overview>

[0195] The food composition control device of this embodiment is based on embodiment 2, but further has a food immersion tank that can store edible liquid and immerse and / or extract food in the edible liquid, and is characterized by controlling the food composition by immersing the food in the edible liquid. <Embodiment 4: Configuration>

[0196] 34A is a conceptual diagram showing an outline of the food composition control device of this embodiment. The food composition control device of this embodiment further includes a food immersion tank (1643) capable of storing an edible liquid and for immersing or extracting food (1661) in the edible liquid (1662) and for immersing or extracting the food in the edible liquid (1662). A pair of antenna function units (1601, 1602) are arranged to generate an electromagnetic field within the food immersion tank.

[0197] The temperature at which the food is immersed in or extracted from the edible liquid is not particularly limited. If the food contains components that are likely to be denatured or volatilized by heating, treatment at a low temperature is preferable. On the other hand, if heating makes it easier for the components of the edible liquid to penetrate the food, treatment at a high temperature is also possible. <Embodiment 4: Example>

[0198] By immersing rice and water before cooking in a food immersion tank and creating an electromagnetic field within the tank, the immersion time could be shortened, resulting in fluffy cooked rice. Glutinous rice could also be cooked to a fluffy texture, similar to regular rice. It is known that the higher the water temperature, the shorter the immersion time when immersing rice. However, it is also said that rice immersed at a lower temperature has an improved flavor. The food composition control device of this embodiment makes it possible to shorten the immersion time even when immersing rice in water at a low temperature. Furthermore, when pickling vegetables or pickles, for example, by immersing vegetables and pickling liquid in a food immersion tank and creating an electromagnetic field within the tank, the flavor can be thoroughly infused into the vegetables and the immersion time can be shortened. For example, when stewing meat or fish in soup, immersing the meat or fish in soup containing umami components in the food immersion tank and creating an electromagnetic field within the food immersion tank allows the meat or fish to thoroughly infuse the soup, thereby shortening the stewing time.

[0199] Furthermore, when making fruit wine, for example, by immersing fruit and an edible liquid such as wine in a food immersion tank and creating an electromagnetic field in the food immersion tank, the fruit extract is extracted into the edible liquid in a short time, resulting in a matured fruit wine. This is also effective for extracting tea, coffee, and other beverages. For example, by immersing green tea and hot water in a food immersion tank and creating an electromagnetic field in the food immersion tank, the green tea is extracted in a short time, with a vivid color and a pleasant aroma. When coffee is extracted using the food composition control device of this embodiment, for example, even if a smaller amount of coffee is extracted than usual, the amount extracted into the hot water increases, so the taste and aroma remain the same. <Embodiment 4: Evaluation Test>

[0200] Similar to the test conducted in the third embodiment, a sensory test was conducted on rice. The food soaking tank was 50 cm wide, 40 cm deep, and 30 cm high. Each antenna function unit (general-purpose type) constituting a pair of antenna function units was positioned approximately 1 cm apart from the opposing side walls in the width direction of the food soaking tank, with the distance between the antenna plate surfaces of each antenna function unit being approximately 48 cm. Each antenna function unit was positioned so that its longitudinal direction was aligned with the depth direction of the food soaking tank. Each longitudinal end of the antenna function unit was positioned approximately 5 cm apart from the opposing side walls in the depth direction of the food soaking tank. Using this configuration, 1 kg of koshihikari rice was quickly washed, drained in a colander, and then placed in the food soaking tank. 1 kg of water was added as an edible liquid, and the first and second frequencies were applied in various combinations as in the third embodiment. After immersion cooking for 10 minutes, the rice was drained in a colander and cooked in the same model of rice cooker under the same conditions, controlling the food composition. The "rice" was evaluated. Figure 34B shows the results of this sensory test. When the first and second frequencies were both within the range of 10 kHz to 150 kHz, a high rating was obtained. Furthermore, when a phase difference was applied between the first and second frequencies, the result was 83 points, an increase of 1 point.

[0201] We also conducted a sensory test on "green tea" similar to the test on "rice" above. A nonwoven bag containing 10 g of green tea was placed in a food soaking tank, and 1 liter of hot water at 95°C was added as the edible liquid. The tea was then steeped for 1 minute to produce the tea. Figure 34C shows the results of this sensory test. High ratings were obtained when the first and second frequencies were both within the range of 10 kHz to 150 kHz. Furthermore, when a phase difference was applied between the first and second frequencies, the result was 77 points, an increase of 1 point.

[0202] We also conducted a similar sensory test on "green tea." A nonwoven bag containing 10 g of green tea was placed in a food soaking tank, along with 2 liters of hot water at 95°C as the edible liquid. The tea was then steeped for 2 minutes to produce the tea. Figure 34D shows the results of this sensory test. High ratings were obtained when the first and second frequencies were both within the range of 10 kHz to 150 kHz. Furthermore, when a phase difference was applied between the first and second frequencies, the result was 77 points, an increase of 1 point.

[0203] Next, a test to measure the amount of water absorption by soaking was conducted on rice. The test environment was the same as that for the rice sensory test. 100 g of Koshihikari rice was quickly washed, drained in a colander, and placed in a food soaking tank. 100 g of water was added as an edible liquid, and the rice was soaked for 10 minutes. After draining, the rice was weighed. This test was repeated three times, and the total weight increase was measured and used as the evaluation score. The temperature of the food soaking tank was 15°C. Figure 34E shows the test results. The amount of water absorption also showed high values ​​when both the first and second frequencies were within the range of 10 kHz to 150 kHz. Furthermore, when a phase difference was applied between the first and second frequencies, the result was 73 points, an increase of 1 point.

[0204] A similar test was also conducted on soybeans to determine their water absorption capacity. 100g of soybeans were placed in a food soaking tank, and 100g of consommé soup was added to the tank as the edible liquid. After 30 minutes of soaking, the soybeans were drained in a colander and weighed. The same test was repeated three times, and the total weight increase was measured and used as the evaluation score. Figure 34F shows the results of this test. In this test, too, high values ​​were obtained when both the first and second frequencies were within the range of 10kHz to 150kHz. Furthermore, when a phase difference was applied between the first and second frequencies, the result was 90 points, an increase of 2 points. <Embodiment 4: Effects>

[0205] The food composition control device of this embodiment allows the edible liquid to penetrate food immersed in the edible liquid more quickly. Also, by penetrating the food with the edible liquid, the components in the food can be eluted into the edible liquid, thereby shortening the time required to extract the components in the food into the edible liquid and increasing the amount of extraction. Fifth Embodiment <Embodiment 5: Overview>

[0206] The food composition control device of this embodiment is based on embodiment 2, but is characterized by further including a high-temperature food cooking unit that heats food at high temperatures, and controls food composition by heating the food to a high temperature. <Embodiment 5: Configuration>

[0207] 35A is a conceptual diagram showing an outline of the food composition control device of this embodiment. The food composition control device of this embodiment further includes a high-temperature food cooking unit (1744) that heats food (1761a, 1761b, 1761c) at high temperatures, and a pair of antenna function units (1701, 1702) are arranged to create an electromagnetic field in the high-temperature food cooking unit.

[0208] The high-temperature food cooking unit of the food composition control device of this embodiment can be used for cooking methods such as boiling, baking, steaming, and frying, but it can also be used for food preservation, such as storing cooked rice at a temperature of 60°C or higher to prevent starch deterioration and microbial growth and maintain the flavor of the cooked rice. It can also be used for food composition control, such as aging miso paste or soy sauce at a high temperature to promote the activity of microorganisms and enzymes and thereby mature the food. The high-temperature food cooking unit heats food at a high temperature, which is above room temperature. The temperature varies depending on the type of food and the purpose of food composition control, but a temperature of 40°C or higher is preferred. <Embodiment 5: Example>

[0209] FIG. 35A(a) shows an example in which one of the pair of antenna function units (1701) also functions as a high-temperature food cooking unit (1744). When the antenna function unit also functions as a high-temperature food cooking unit, it is preferably made of iron or stainless steel. In this example, the first antenna function unit is configured as a rectangular plate with a length of 50 cm and a width of 40 cm. The first antenna function unit and the other antenna function unit are arranged facing each other, spaced approximately 4 cm apart. A steak (1761a) was placed on the high-temperature food cooking unit, which also serves as the antenna function unit, and an electromagnetic field was created to cook each side of the steak for two minutes. Similarly, the steak was cooked without an electromagnetic field. The steak cooked with an electromagnetic field was cooked thoroughly, while the steak cooked without an electromagnetic field was not cooked thoroughly. Other examples where the antenna function section can also function as a high-temperature food cooking section include, but are not limited to, the plate of a hot plate, the top or grill of an oven or toaster, the pot of a rice cooker, an iron pot, or an iron plate.

[0210] An example of cooking ingredients for a beef bowl will be described using Figure 35A(b). The illustrated container has dimensions similar to those of the frying tank exemplified in embodiment 3 and the food immersion tank exemplified in embodiment 4, and a pair of general-purpose antenna function units are disposed within the container. The arrangement of these is also similar to that exemplified in embodiments 3 and 4. Chopped onions (1761a), thinly sliced ​​beef (1761b) cut into bite-sized pieces, and beef bowl broth (1761c) were placed on the high-temperature food cooking unit (1744), and an electromagnetic field was created using the food composition control device of this embodiment to cook the ingredients for the beef bowl, thereby shortening the cooking time.

[0211] FIG. 35A(c) also shows an example in which one of the pair of antenna function units (1701) doubles as a high-temperature food cooking unit (1744), similar to FIG. 35A(a). In this example, the antenna function unit shown in FIG. 35A(a) is positioned to cover the opening of the container shown in FIG. 35A(b). An example of heat-cooking food after cooking will be described using FIG. 35A(c), but this is an example of continuing heat-cooking on warm food after cooking, and is an example of a food composition control device for keeping food warm. When beef bowl ingredients cooked using the food composition control device of this embodiment, which creates an electromagnetic field, were cooked, the onions remained crisp and the beef remained tender even after two hours, similar to their post-cooked state. On the other hand, when the cooked beef bowl ingredients were continued to be heated for two hours without creating an electromagnetic field, the onions lost their crispness and the beef became tough.

[0212] An example of heat-cooking food after cooking will be described using Figure 35A(d). This is an example of continuing heat-cooking hot food after cooking. Similar to the example in Figure 35A(c), this is an example of a food composition control device for keeping food warm. In this example, a horizontal opening is provided, and several shelves (three in the figure) are installed inside. This device is suitable for installation in convenience stores and other locations. As an example, a pair of general-purpose antenna function units are placed vertically in a container with internal dimensions of 60 cm wide, 40 cm deep, and 50 cm high, with the antenna plates facing each other across the width of the container. When an electromagnetic field is generated using the food composition control device of this embodiment and fried foods such as fries, French fries, and tempura are cooked, the food remains crispy and not soggy even after two hours, similar to the texture immediately after cooking. On the other hand, when fried foods such as fries, French fries, and tempura are heated for two hours without generating an electromagnetic field, the food remains soggy and loses its crispy texture. The food composition control device of this embodiment can heat and cook not only deep-fried foods but also other foods after cooking, such as boxed lunches. The food composition control device of this embodiment can also be used as a device for delivering meals to hospitalized patients while keeping them warm. <Embodiment 5: Evaluation Test>

[0213] A sensory test similar to that conducted in Embodiments 3 and 4 was conducted on beef using the configuration illustrated in FIG. 35A(a). 200 g of steak meat was cooked for 2 minutes on each side, for a total of 4 minutes. The temperature of the high-temperature food cooking section was set to 240°C. However, the first frequency was applied from the antenna function section, which also functions as the high-temperature food cooking section. FIG. 35B shows the results of this test. High ratings were obtained when the first and second frequencies were both within the range of 10 kHz to 150 kHz. Furthermore, when a phase difference was applied between the first and second frequencies, the result was 84 points, an increase of 1 point.

[0214] Furthermore, using the configuration illustrated in FIG. 35A(d), a sensory test was conducted using "french fries" as the subject. Cooked french fries were placed on the high-temperature food cooking unit and cooked at 60°C for 60 minutes. FIG. 35C shows the results of this sensory test. High ratings were obtained when the first frequency and the second frequency were both within the range of 10 kHz to 150 kHz. Furthermore, when a phase difference was applied between the first frequency and the second frequency, the result was 66 points, an increase of 1 point.

[0215] Furthermore, a test was conducted using the configuration illustrated in Figure 35A(d) using fried chicken as the subject. Cooked fried chicken was placed on the high-temperature food cooking section and cooked at 60°C for 60 minutes. Figure 35D shows the results of this sensory test. High ratings were obtained when the first frequency and second frequency were both within the range of 10 kHz to 150 kHz. Furthermore, when a phase difference was applied to the first frequency and second frequency, the result was 79 points, an increase of 1 point. <Embodiment 5: Effects>

[0216] With the food composition control device of this embodiment, food heated at high temperatures in the high-temperature food cooking section can be cooked in a short time, and even if the cooked food is stored at high temperatures in the high-temperature food cooking section, the taste and texture of the food immediately after cooking can be maintained for a long time. Sixth Embodiment <Embodiment 6: Overview>

[0217] The food composition control device of this embodiment is based on embodiment 2, but is characterized by further having a room temperature food cooking section on which food is placed at room temperature, and controlling the composition of food at room temperature. <Embodiment 6: Configuration>

[0218] Figure 36A is a conceptual diagram showing an outline of the food composition control device of this embodiment. The food composition control device of this embodiment further has a room temperature food cooking section (1845) on which food (1861) is placed at room temperature, and a pair of antenna function sections (1801, 1802) are arranged to create an electromagnetic field in the room temperature food cooking section. In the food composition control device of this embodiment, room temperature is preferably a temperature between 10°C and 40°C. <Embodiment 6: Example>

[0219] When oxidized wine that had been opened for several days was placed in the room-temperature food cooking unit and exposed to an electromagnetic field for 10 minutes, the aroma and flavor were improved. Similarly, when wine was exposed to an electromagnetic field for 10 minutes immediately after opening, the aroma and flavor were improved, resulting in a flavor similar to that of a aged wine. The effect was the same whether the wine was placed in an unstoppered decanter or in a capped bottle. Furthermore, when unopened wine was stored in the room-temperature food cooking unit exposed to an electromagnetic field, the aroma and flavor were improved compared to unopened wine stored indoors. As described below, the room-temperature food cooking unit of the food composition control device of this embodiment can also control humidity by further including a water vapor supply unit that supplies water vapor and / or water spray. When storing foods such as wine for long periods of time, it is preferable to control humidity using a water vapor supply unit. <Embodiment 6: Evaluation Test>

[0220] Similar to the tests conducted in Embodiments 3 to 5, a sensory test was conducted on "wine." The interior dimensions of the container constituting the room-temperature food cooking section were 50 cm wide, 40 cm deep, and 30 cm high. Each antenna function unit (general-purpose type) constituting a pair of antenna function units was positioned approximately 1 cm apart from the opposing sidewalls in the width direction of the container, with the distance between the antenna plate surfaces of each antenna function unit being approximately 48 cm. Each antenna function unit was positioned so that its longitudinal direction was aligned with the depth direction of the container. Both longitudinal ends of the antenna function unit were positioned approximately 5 cm apart from the opposing sidewalls in the depth direction of the container. A 10-day-old bottle of wine was placed in the approximate center of the container constituting the room-temperature food cooking section and cooked at 15°C for 10 minutes. The wine, whose food composition had been controlled, was then evaluated for taste and aroma. Figure 36B shows the results of this test. High ratings were obtained when both the first frequency and the second frequency were within the range of 10 kHz to 150 kHz. Furthermore, when a phase difference was applied to the first frequency and the second frequency, the result was 79 points, an increase of 1 point.

[0221] In addition, wine samples immediately after opening were also tested under the same conditions as above. After similarly treating the wine at 15°C for 10 minutes, the food composition of the wine was evaluated for taste and aroma. Figure 36C shows the results of this test. High scores were obtained when the first and second frequencies were both within the range of 10 kHz to 150 kHz. Furthermore, when a phase difference was applied between the first and second frequencies, the result was 75 points, an increase of 1 point. <Embodiment 6: Effects>

[0222] The food composition control device of this embodiment can improve or enhance the taste and aroma of food that has come into contact with an electromagnetic field in the room temperature food cooking section. Seventh Embodiment <Embodiment 7: Overview>

[0223] The food composition control device of this embodiment is based on embodiment 2, but further has a refrigerated food cooking section that refrigerates food and a refrigeration section that refrigerates the refrigerated food cooking section, and is characterized by performing composition control while storing food in the refrigerated food cooking section. <Embodiment 7: Configuration>

[0224] Figure 37A is a conceptual diagram showing an outline of the food composition control device of this embodiment. The food composition control device of this embodiment further has a refrigerated food cooking section (1946) that refrigerates food (1961) and a refrigeration section (1947) that refrigerates the refrigerated food cooking section, and a pair of antenna function sections (1901, 1902) are arranged to create an electromagnetic field within the refrigerated layer. In the food composition control device of this embodiment, refrigeration is preferably a temperature between 0°C and 10°C. <Embodiment 7: Example>

[0225] After the refrigerated food cooking section was cooled in the refrigerator section, lettuce was placed on the refrigerated food cooking section and refrigerated for 7 days with an electromagnetic field created, and it remained fresh and juicy without discoloration. Similarly, when lettuce was refrigerated for 7 days without an electromagnetic field created, it wilted and discolored. The lettuce refrigerated using the food composition control device of this embodiment was fresh and crisp to the touch. On the other hand, when the lettuce refrigerated without an electromagnetic field created was refrigerated, the undiscolored parts were eaten, but the freshness and crispness were not felt.

[0226] After the refrigerated food preparation section was cooled in the refrigerator section, tuna sashimi lattices were placed on the refrigerated food preparation section, and an electromagnetic field was created. The lattices were refrigerated at a temperature around zero degrees for 7 days, resulting in no discoloration and a moist texture. Similarly, when tuna sashimi lattices were refrigerated for 7 days without an electromagnetic field, they turned black. The tuna sashimi refrigerated using the food composition control device of this embodiment had a delicious flavor and no noticeable fishy odor. On the other hand, the tuna sashimi refrigerated without an electromagnetic field was eaten in its undiscolored portion, but lacked flavor and had a fishy odor. Thus, the food composition control device of this embodiment can create an electromagnetic field at a temperature close to zero degrees, just before freezing food, or at a temperature that slightly freezes food. <Embodiment 7: Evaluation Test>

[0227] Similar to the tests conducted in Embodiments 3 to 6, a sensory test was conducted on "lettuce." This food composition control device is conceptually illustrated in FIG. 37A. Specifically, the interior dimensions of the container constituting the refrigerated food cooking unit are 50 cm wide, 40 cm deep, and 30 cm high. Each antenna function unit (general-purpose type) constituting a pair of antenna function units is positioned approximately 1 cm apart from the opposing sidewalls in the width direction of the container, with the distance between the antenna plate surfaces of each antenna function unit being approximately 48 cm. Each antenna function unit is positioned so that its longitudinal direction is aligned with the depth direction of the container. Both longitudinal ends of the antenna function unit are positioned approximately 5 cm apart from the opposing sidewalls in the depth direction of the container. Lettuce was then placed in the refrigerated food cooking unit container, maintained at a temperature of 5 to 7°C, and treated for 7 days. The lettuce's taste and texture were evaluated. FIG. 37B shows the results of this test. High scores were obtained when both the first and second frequencies were within the range of 10 kHz to 150 kHz. In addition, when a phase difference was applied to the first and second frequencies, the result was 80 points, an increase of 1 point.

[0228] A similar test was also conducted using the refrigerated food preparation unit described above, targeting tuna. Slices of tuna (approximately 500g) for sashimi were placed in a container in the refrigerated food preparation unit maintained at a temperature of 5-7°C and left for 7 days. The tuna sashimi prepared from these slices was evaluated for taste and color. Figure 37C shows the results of this test. High scores were obtained when both the first and second frequencies were within the range of 10 kHz to 150 kHz. Furthermore, when a phase difference was applied between the first and second frequencies, the result was 80 points, an increase of 1 point. <Embodiment 7: Effects>

[0229] The food composition control device of this embodiment can provide a food composition control device that can keep food stored in a refrigerated food cooking section fresh for a long period of time. Eighth Embodiment <Embodiment 8: Overview>

[0230] The food composition control device of this embodiment is based on embodiment 2, but further includes a low-temperature refrigerated food cooking section that preserves food at low temperatures, and is characterized by performing composition control while preserving food at low temperatures. <Embodiment 8: Configuration>

[0231] Figure 38A is a conceptual diagram showing an outline of the food composition control device of this embodiment. The food composition control device of this embodiment further has a low-temperature refrigerated food cooking unit (2048) that preserves food (2061) at low temperature, and a pair of antenna function units (2001, 2002) are arranged to form an electromagnetic field in the low-temperature refrigerated food cooking unit. The so-called chilled state is sometimes described as a temperature range around 0°C, ice temperature around -1°C, and partial temperature around -3°C, but in the food composition control device of this embodiment, low-temperature refrigeration is preferably a temperature between -5°C and 0°C. In the food composition control device of this embodiment, preserving at low temperature refrigeration refers to maintaining freshness at a temperature range that does not cause the food to freeze. <Embodiment 8: Example>

[0232] Approximately 2 kg of beef was placed in a low-temperature refrigerated food cooking unit that stores beef at low temperatures (-2°C to 0°C), and stored for 30 days with an electromagnetic field configured. The beef was then cut into approximately 200 g pieces and made into steaks. Similarly, beef stored for 30 days without an electromagnetic field configured in the low-temperature refrigerated food storage unit was also cooked into steaks. The beef steaks stored with the food composition control device of this embodiment had concentrated umami flavor, no distinctive meaty odor, and excellent taste. On the other hand, the beef steaks refrigerated without an electromagnetic field configured lacked umami flavor and retained the distinctive meaty odor. <Embodiment 8: Evaluation Test>

[0233] Similar to the tests conducted in Embodiments 3 to 7, a sensory test was conducted on beef. This food composition control device is shown conceptually in Figure 38A. Specifically, the container constituting the low-temperature refrigerated food cooking unit has internal dimensions of 50 cm wide, 40 cm deep, and 30 cm high. Each antenna function unit (general-purpose type) constituting a pair of antenna function units is positioned approximately 1 cm apart from the opposing sidewalls in the width direction of the container, with the distance between the antenna plate surfaces of each antenna function unit being approximately 48 cm. Each antenna function unit is positioned so that its longitudinal direction is aligned with the depth direction of the container. Each longitudinal end of the antenna function unit is positioned approximately 5 cm apart from the opposing sidewalls in the depth direction of the container. A 2 kg block of beef was placed in the low-temperature refrigerated food cooking unit maintained at a temperature of -5 to -2°C and processed for 30 days. 200 g of the beef was evaluated for taste and texture. Figure 38B shows the results of this test. High scores were obtained when both the first and second frequencies were within the range of 10 kHz to 150 kHz. In addition, when a phase difference was applied to the first and second frequencies, the result was 69 points, an increase of 1 point. <Embodiment 8: Effects>

[0234] The food composition control device of this embodiment can provide a food composition control device that can improve the umami components such as glutamic acid in food stored in a low-temperature refrigerated food cooking section and mature the food. Ninth Embodiment <Embodiment 9: Overview>

[0235] The food composition control device of this embodiment is based on embodiment 2, but is characterized by further having a food placement unit for thawing frozen food, and performing composition control while thawing the food. <Embodiment 9: Configuration>

[0236] Figure 39A is a conceptual diagram showing an outline of the food composition control device of this embodiment. The food composition control device of this embodiment further has a food thawing cooking unit (2149) for thawing frozen foods such as tuna fillets, and a pair of antenna function units (2101, 2102) are arranged to create an electromagnetic field in the food thawing cooking unit. The temperature at which food is thawed using the food composition control device of this embodiment is not particularly limited, but a temperature of 15°C or below is preferable. However, depending on the food, it can of course be performed at room temperature or a high temperature. <Embodiment 9: Example>

[0237] Four 200g frozen beef steaks were purchased and placed in a pack. One of the steaks was placed in a food thawing cooking unit for thawing frozen foods, and thawed by creating an electromagnetic field in the food thawing cooking unit for 10 minutes. Another of the four steaks was left in a refrigerator overnight to thaw. Each steak was cooked into a steak and compared for taste. The beef thawed using the food composition control device of this embodiment had almost no dripping upon thawing, while the beef thawed in the refrigerator had dripping upon thawing and discolored the meat. The beef steak thawed using the food composition control device of this embodiment was juicy and not dry. On the other hand, the beef steak thawed in the refrigerator had a dry texture and lacked juiciness. <Embodiment 9: Evaluation Test>

[0238] Similar to the tests conducted in Embodiments 3 to 8, a sensory test was conducted on "tuna" as the subject. This food composition control device is shown conceptually in FIG. 39A. Specifically, the container constituting the food thawing / cooking unit has internal dimensions of 50 cm wide, 40 cm deep, and 30 cm high. Each antenna function unit (general-purpose type) constituting a pair of antenna function units is positioned approximately 1 cm apart from the opposing sidewalls in the width direction of the container, with the distance between the antenna plate surfaces of each antenna function unit being approximately 48 cm. Each antenna function unit is positioned so that its longitudinal direction is aligned with the depth direction of the container. Each longitudinal end of the antenna function unit is positioned approximately 5 cm apart from the opposing sidewalls in the depth direction of the container. A 200 g frozen tuna fillet was placed in the food thawing / cooking unit and thawed for 10 minutes. The taste and texture of sashimi prepared from the tuna fillet were evaluated. FIG. 39B shows the results of this test. High scores were obtained when both the first and second frequencies were within the range of 10 kHz to 150 kHz. In addition, when a phase difference was applied to the first and second frequencies, the result was 79 points, an increase of 1 point. <Embodiment 9: Effects>

[0239] The food composition control device of this embodiment makes it possible to shorten the thawing time without causing uneven thawing of food. Tenth Embodiment <Embodiment 10: Overview>

[0240] The food composition control device of this embodiment is based on embodiments 3 to 9, and is characterized in that it further has a water vapor supply unit for supplying steam and / or water spray to the cooking unit shown in embodiments 3 to 9, and controls the composition while replenishing moisture in the food by supplying water vapor and / or water spray. <Embodiment 10: Configuration>

[0241] Figure 40A is a conceptual diagram showing an outline of the food composition control device of this embodiment. The food composition control device of this embodiment further has a steam supply unit (2250) for supplying steam and / or water spray to the cooking unit shown in embodiments 3 to 9, and a pair of antenna function units (2201, 2202) are arranged to create an electromagnetic field in the high-temperature food cooking unit (2244), which is one of the cooking units. The temperature within the food composition control device of this embodiment is not particularly limited. Food composition can be controlled at a temperature suitable for the cooking unit shown in embodiments 3 to 9. <Embodiment 10: Example>

[0242] Figure 40A is a conceptual diagram showing an outline of the food composition control device of this embodiment. An example of keeping food warm using a high-temperature food cooking unit and a steam supply unit will be described using Figure 40A. A frozen meat bun was placed in the high-temperature food cooking unit (2244) of the food composition control device of this embodiment, and the frozen meat bun was cooked by supplying steam and water spray from the steam supply unit (2250) to create an electromagnetic field. This resulted in a shorter cooking time than cooking without creating an electromagnetic field.

[0243] An example of heat-cooking food after cooking will be described using Figure 40A. This is an example of continuing heat-cooking hot food after cooking, and is an example of a food composition control device for keeping food warm. A cooked meat bun was placed in the high-temperature food cooking unit (2244) of the food composition control device, and the steam supply unit (2250) supplied a spray of steam and water while creating an electromagnetic field to heat-cook the cooked meat bun. Even after 30 minutes, the meat bun remained close to its state immediately after cooking, with no soggy or dry appearance and a fluffy texture similar to that immediately after cooking. On the other hand, when the cooked meat bun was heated for 30 minutes while the steam supply unit supplied a spray of steam and water without creating an electromagnetic field, the meat bun retained its soggy appearance and texture. Furthermore, when the cooked meat bun was heated for 30 minutes while creating an electromagnetic field without the steam supply unit supplying a spray of steam and water, the meat bun retained its dry, shriveled appearance and a hard texture.

[0244] In this way, the food composition control device of this embodiment can be used as a so-called steamer or steam convection device. Furthermore, the food composition control device of this embodiment can also be used to control the moisture content of food by adding a water vapor supply unit for supplying water vapor and / or water spray to a food composition control device that has a room temperature food cooking unit, a refrigerated food cooking unit, a low-temperature refrigerated food cooking unit, or a food thawing cooking unit other than a high-temperature food cooking unit. <Embodiment 10: Evaluation Test>

[0245] Similar to the tests conducted in the third to ninth embodiments, a sensory test was conducted on meat buns. This food composition control device is shown conceptually in FIG. 40A. Specifically, the container constituting the high-temperature food cooking unit has internal dimensions of 50 cm wide, 40 cm deep, and 30 cm high. Each antenna function unit (general-purpose type) constituting a pair of antenna function units is positioned approximately 1 cm apart from the opposing sidewalls in the width direction of the container, with the distance between the antenna plate surfaces of each antenna function unit being approximately 48 cm. Each antenna function unit is positioned so that its longitudinal direction is aligned with the depth direction of the container. Each antenna function unit is positioned so that both longitudinal ends of the antenna function unit are spaced approximately 5 cm apart from the opposing sidewalls in the depth direction of the container. Steam and / or water is supplied into the container by a steam supply unit. A cooked meat bun was placed in the container constituting the high-temperature food cooking unit, and the steam and water spray was supplied from the steam supply unit, followed by cooking for 30 minutes. FIG. 40B shows the results of this test. High scores were obtained when both the first and second frequencies were within the range of 10 kHz to 150 kHz. In addition, when a phase difference was applied to the first and second frequencies, the result was 79 points, an increase of 1 point. <Embodiment 10: Effects>

[0246] By supplying steam and / or water spray to the cooking section shown in embodiments 3 to 9 to hydrate the food or control the humidity of the environment in which the food is placed, the amount of moisture in the food can be controlled, thereby further enhancing the effects of food control by the food composition control device of the present invention, such as improving or enhancing the taste or prolonging the freshness of food. Eleventh Embodiment <Embodiment 11: Overview>

[0247] The food composition control device of this embodiment is based on embodiment 2, but is characterized by further having a frozen food storage unit that stores food in a frozen state, and performing composition control while storing food in a frozen state. <Embodiment 11: Configuration>

[0248] Figure 41A is a conceptual diagram showing an outline of the food composition control device of this embodiment. The food composition control device of this embodiment further has a frozen food storage section (2351) that stores food frozen, and a pair of antenna function sections (2301, 2302) are arranged to create an electromagnetic field in the frozen food storage section. In the food composition control device of this embodiment, freezing preferably refers to a temperature of -60°C or higher and -5°C or lower. The frozen food storage section of the food composition control device of this embodiment can also be used to cook freeze-dried foods by freeze-drying, or to mix ice cream with fruits, nuts, etc. <Embodiment 11: Example>

[0249] Approximately 200 g of beef was placed in a frozen food storage section for frozen storage, and stored for 60 days with an electromagnetic field configured. After thawing, steaks were made. Similarly, beef stored in a frozen food storage section without an electromagnetic field configured was cooked into steaks. The beef stored with the food composition control device of this embodiment had almost no dripping when thawed, but the beef stored without an electromagnetic field configured dripping was observed when thawed and the meat was discolored. The beef steaks stored with the food composition control device of this embodiment were juicy and not dry. On the other hand, the beef steaks stored without an electromagnetic field configured were dry and not juicy. <Embodiment 11: Evaluation Test>

[0250] Similar to the tests conducted in Embodiments 3 to 10, a sensory test was conducted on beef. This food composition control device is shown conceptually in FIG. 41A. Specifically, the container constituting the frozen food storage unit has internal dimensions of 50 cm wide, 40 cm deep, and 30 cm high. Each antenna function unit (general-purpose type) constituting a pair of antenna function units is positioned approximately 1 cm apart from the opposing sidewalls in the width direction of the container, with the distance between the antenna plate surfaces of each antenna function unit being approximately 48 cm. Each antenna function unit is positioned so that its longitudinal direction is aligned with the depth direction of the container. Both longitudinal ends of the antenna function unit are positioned approximately 5 cm apart from the opposing sidewalls in the depth direction of the container. 200 g of beef for steak was then placed in the frozen food storage unit for 60 days, naturally thawed, and cooked as a steak. The taste and texture were evaluated. FIG. 41B shows the results of this test. High scores were obtained when both the first and second frequencies were within the range of 10 kHz to 150 kHz. In addition, when a phase difference was applied to the first and second frequencies, the result was 82 points, an increase of 1 point. <Embodiment 11: Effects>

[0251] The food composition control device of this embodiment can inhibit the growth of ice crystals in food stored in the frozen food storage unit, preventing dripping due to ice crystal growth during thawing. This prevents food from deteriorating and maintains its flavor even when frozen. Twelfth Embodiment

[0252] Japanese Patent No. 4637051 discloses a water activation device in which the north and south poles of a pair of permanent magnets are arranged facing each other and sandwich a water pipe, and a paramagnetic metal plate made of nickel-plated copper or a single-metal plate made of nickel and a diamagnetic metal plate made of silver-plated copper or a single-metal plate made of copper or silver are arranged perpendicular to the magnetic field lines between the permanent magnets, with the water pipe sandwiched between them, and these paramagnetic and diamagnetic metal plates are connected with highly conductive wire to form a contact battery. The specification, claims, and drawings of Japanese Patent No. 4637051 are incorporated herein by reference in their entirety.

[0253] The molecular arrangement adjustment unit, molecular arrangement adjustment device, and transportation method using the same according to embodiment 12 are simple in structure and low in cost, yet are capable of adjusting the molecular arrangement of liquids and maintaining the freshness of objects such as food and beverages.

[0254] FIG. 42 is a diagram showing a molecular alignment adjusting unit and a molecular alignment adjusting device of this embodiment.

[0255] The molecular arrangement adjustment unit 1 of this embodiment comprises a power supply unit 2 that generates alternating current, a first electrode 3 connected to one pole of the power supply unit 2, a second electrode 4 connected to the other pole of the power supply unit 2, and an electric wire 5 that connects one pole of the power supply unit 2 to the first electrode 3 and connects the other pole of the power supply unit 2 to the second electrode 4.

[0256] The power supply unit 2 may be an AC power supply with an effective voltage of 100V to 200V and a frequency of about 5kHz to 200kHz. Alternatively, the DC power supply may be converted to AC using an inverter or the like. The DC power supply may be a 12V battery or a dry cell battery. The power supply unit 2 may be capable of adjusting the voltage, frequency, phase, etc. Alternatively, the power supply unit 2 may be capable of ON / OFF control using a switch or the like (not shown). Furthermore, a timer or the like may be used to turn the power supply unit 2 ON for a predetermined period of time and then OFF.

[0257] The first electrode 3 and the second electrode 4 are arranged with a space between them. The first electrode 3 and the second electrode 4 may be made of a conductive material such as a metal or an alloy. For example, if the first electrode 3 and the second electrode 4 are made of a plate-like member such as a copper plate or aluminum plate, they can be formed thin and their shape can be changed, making them lightweight and allowing them to be installed in a small space.

[0258] The surfaces of the first electrode 3 and the second electrode 4 may be coated with an insulating material. By coating them with an insulating material, it becomes possible to prevent the user of the fryer 1 from getting an electric shock or the like.

[0259] The electric wire 5 may be made of any conductive material. For example, the conductive material used for the electric wire 5 may be a metal or alloy such as copper or aluminum, or may be carbon. It is preferable that the electric wire 5 is coated with an insulating material.

[0260] The molecular alignment adjusting unit 1 of this embodiment is installed in a container 11 in which an object 3100 whose molecular alignment is to be adjusted is placed, thereby constituting a molecular alignment adjusting apparatus 10. The container 11 is preferably made of an insulating material. If the container 11 is made of a conductive material, it may be installed in a state insulated from the first electrode 3 and the second electrode 4. The container 11 of this embodiment has a box part 11a in which the object 3100 and the molecular alignment adjusting unit 1 are placed, and a lid 11b that closes the opening of the box part 11a.

[0261] The container 11 may have only the box portion 11a without using the lid 11b. The object 3100 and the molecular arrangement adjusting unit 1 may be placed on the lid 11b. Furthermore, one of the object 3100 and the molecular arrangement adjusting unit 1 may be placed on the box portion 11a, and the other may be placed on the lid 11b.

[0262] The molecular alignment adjusting unit 1 activates the power supply unit 2 using a switch or the like (not shown), which generates an electric field between the first electrode 3 and the second electrode 4.

[0263] FIG. 43 is a diagram showing the arrangement of water molecules in an object in a normal state and the arrangement of water molecules H2O in an object in an electric field generated between the first electrode 3 and the second electrode 4.

[0264] The object 3100 includes a liquid component. For example, the object 3100 may be food such as meat, fish, or vegetables, a beverage, animal or plant cells, oil, etc. The object 3100 of this embodiment includes water molecules H2O.

[0265] Normally, water molecules HO are arranged irregularly, as shown in Figure 43(a). Therefore, hydrogen atoms H take in active oxygen AO and form hydrogen bonds, increasing the size of water molecules HO and slowing down their movement. Then, oxidation of water molecules HO begins.

[0266] In contrast, when an electric field is generated between the first electrode 3 and the second electrode 4, the water molecules HO try to align in a certain direction. This is because the oxygen atoms O, which have a strong ability to attract electrons, become slightly negative, and the hydrogen atoms H, which easily give up electrons, become slightly positive, and each tries to move in the direction of the electric field between the first electrode 3 and the second electrode 4.

[0267] The power supply unit 2 generates an alternating current, causing the water molecules HO to alternately change direction. In this embodiment, the power supply unit 2 generates an alternating current of approximately 50 kHz, causing the water molecules HO to change direction approximately 50,000 times per second, creating a state of vibration. As this vibration is repeated, the water molecules HO are gradually separated from the hydrogen bonds with the active oxygen AO or other components, as shown in FIG. 43(b), and the water molecules HO are gradually arranged in a regular, finer grain pattern. The frequency of the alternating current generated by the power supply unit 2 may be within the range of 5 kHz to 200 kHz.

[0268] Here, we will explain about water. Water can be divided into "bound water" and "free water." Bound water is stable, bound to other components by hydrogen bonds. In contrast, free water is free to move around and is fresh and moist (see Figure 43(a)). However, the molecules of free water are prone to binding with other components and are prone to spoilage.

[0269] It is believed that the water molecules HO regularly arranged by the molecular arrangement adjustment unit 1 of this embodiment bond with each other to form a bead-and-seal structure that is stable like bound water. In other words, the water molecules HO regularly arranged by the molecular arrangement adjustment unit 1 of this embodiment are free water, but do not bond with other components and can maintain a fresh and moist state.

[0270] Therefore, according to the molecular arrangement adjusting device 10 in which the molecular arrangement adjusting unit 1 of this embodiment is installed in a container 11, the liquid molecular arrangement of the object 3100 can be adjusted, and the freshness of the object 3100 can be maintained. For example, by using the molecular arrangement adjusting device 10 as a transportation container, the object can be transported farther than currently possible while maintaining its freshness. The container 11 may be made of polystyrene foam or the like, and a transportation container may be constructed by attaching the molecular arrangement adjusting unit 1 of this embodiment to an existing polystyrene foam or the like.

[0271] Furthermore, once the water molecules HO are regularly arranged by the molecular arrangement adjustment unit 1 of this embodiment, they are maintained in that regularly arranged state for several days. Therefore, even if the object 3100 is transferred to another container for storage after adjusting the liquid molecular arrangement within the cells of the object 3100 in the molecular arrangement adjustment device 10 in which the molecular arrangement adjustment unit 1 of this embodiment is installed in the container 11, the freshness of the object 3100 can be maintained. Furthermore, even if the object 3100 is transferred to another transport container for transportation after adjusting the liquid molecular arrangement of the object 3100 in the molecular arrangement adjustment device 10 in which the molecular arrangement adjustment unit 1 of this embodiment is installed in the container 11, the object 3100 can be transported further away while maintaining its freshness.

[0272] FIG. 44 is a diagram showing an example in which a temperature control unit is included in the molecular alignment adjusting unit of this embodiment.

[0273] As shown in Fig. 44, the molecular arrangement adjusting unit 1 of this embodiment may include a temperature control unit 6 that controls the ambient temperature. The temperature control unit 6 can control the temperature inside the container 11 to a predetermined temperature. For example, if the inside of the container 11 is kept refrigerated, the food or beverage can be kept fresh and juicy for a long period of time. It is also possible to transport food or beverage in a refrigerated state inside the container 11 and raise the temperature during transport to make it suitable for eating or drinking upon arrival.

[0274] Figure 45 shows a molecular alignment adjusting device of another embodiment. Figure 45(a) shows a cross section of the molecular alignment adjusting device 10 of another embodiment. Figure 45(b) shows a top view of the molecular alignment adjusting device 10 of another embodiment.

[0275] 45 shows another embodiment of a molecular alignment adjustment device 10, in which a container 11 also serves as the electrodes 3 and 4. The container 11 of the molecular alignment adjustment device 10 is a cylindrical box portion 11a with a bottom. The box portion 11a has, in a predetermined direction, a first electrode 3 on one side made of a conductive material such as a metal or alloy, a second electrode 4 on the other side made of a conductive material such as a metal or alloy, and an insulating member 7 installed between the first electrode 3 and the second electrode 4. The first electrode 3 and the second electrode 4 are separated by the insulating member 7.

[0276] 45 shows another embodiment of the molecular arrangement adjusting device 10. A liquid is placed in the box 11a as a first object 3101, and a second object 3102 is placed in the liquid. Therefore, the molecular arrangement adjusting device 10 of this embodiment can adjust the liquid molecular arrangements of the first object 3101 and the second object 3102, and can maintain the freshness of the first object 3101 and the second object 3102. Furthermore, since the box 11a also serves as the electrodes 3 and 4, the molecular arrangement adjusting device 10 can be formed compactly and with a neat appearance. In the molecular arrangement adjusting device 10 of this embodiment shown in FIG. 45, the electrodes 3 and 4 are provided only on the box 11a. However, a lid 11b may also be provided, and electrodes connected to the electrodes 3 and 4 may be provided on the lid 11b.

[0277] Next, an experiment will be shown comparing the case where the object 3100 is refrigerated using the molecular arrangement adjustment device 10 of this embodiment with the case where the object 3100 is stored using a normal refrigerator. In this example of the molecular arrangement adjustment device 10, the power supply unit 2 generates an alternating current of approximately 50 kHz. The refrigerator maintained a temperature of approximately 4°C for 10 days. Bean sprouts were used as the object 3100. As a result, the bean sprouts changed as shown in Table 1 below. [Table 1]

[0278] As shown in Table 1, the weight of bean sprouts, which was 223.03g before storage, had decreased to 185.56g after 10 days in the refrigerator. The weight loss rate was 16.80%, and the amount of dripping water was 26.64g.

[0279] In contrast, the bean sprouts stored in the molecular alignment adjustment device 10 weighed 215.31 g before storage, but after 10 days, they had decreased to 207.46 g, a weight loss rate of 3.65%, and the amount of dripping water was only 1.08 g.

[0280] Therefore, the molecular arrangement adjusting device 10 was able to maintain the moisture of the bean sprouts for a long period of time, and keep the bean sprouts fresh and moist.

[0281] In the next example of the molecular arrangement adjustment device 10, pea sprouts were used as the object 3100. The power supply unit 2 generated an alternating current of approximately 50 kHz. The refrigerator was maintained at a temperature of approximately 4°C for 35 days. As a result, the pea sprouts underwent changes as shown in Table 2 below. [Table 2]

[0282] As shown in Table 2, the weight of pea sprouts, which was 380.47 g before storage, decreased to 323.87 g after 35 days in the refrigerator, representing a weight loss of 15.00%.

[0283] In contrast, the weight of the pea seedlings stored in the molecular arrangement adjusting device 10, which was 377.56 g before storage, had decreased to 347.08 g after 35 days, representing a weight loss rate of 8.00%.

[0284] Therefore, the molecular arrangement adjusting device 10 was able to maintain the moisture of the pea seedlings for a long period of time, and keep the pea seedlings fresh and juicy.

[0285] As described above, the molecular arrangement adjustment unit 1 of this embodiment includes a power supply 2 that generates an alternating current, a first electrode 3 connected to one pole of the power supply 2, a second electrode 4 connected to the other pole of the power supply 2, and an electric wire 5 that connects one pole of the power supply 2 to the first electrode 3 and connects the other pole of the power supply 2 to the second electrode 4. Therefore, the molecular arrangement adjustment unit has a simple structure and is low cost, yet it is possible to adjust the molecular arrangement of a liquid and maintain its freshness.

[0286] In the molecular alignment adjusting unit 1 of this embodiment, the first electrode 3 and the second electrode 4 are sheet-like members. Therefore, the molecular alignment adjusting unit can be formed thin, its shape can be changed, it is lightweight, and it can be installed in a small space.

[0287] Furthermore, the molecular arrangement adjusting unit 1 of this embodiment includes a temperature control unit 6 that controls the ambient temperature. Therefore, by using the molecular arrangement adjusting unit, if the inside of the container 11 is kept refrigerated, the food or beverage can be kept fresh and juicy for a long period of time. It is also possible to transport food or beverage in a refrigerated state in the container 11 and raise the temperature during transport to make it suitable for eating or drinking upon arrival.

[0288] The molecular arrangement adjusting device 10 of this embodiment includes a molecular arrangement adjusting unit 1, an object 3100 whose molecular arrangement is to be adjusted, and a container 11 for installing the molecular arrangement adjusting unit 1. Therefore, the molecular arrangement adjusting device 10 has a simple structure and is low cost, yet it is possible to adjust the molecular arrangement of a liquid and maintain its freshness.

[0289] Furthermore, in the molecular alignment adjustment device 10 of this embodiment, a part of the container 11 doubles as the first electrode 3, and another part doubles as the second electrode 4, and an insulating member 7 is provided between the first electrode 3 and the second electrode 4 to separate the first electrode 3 and the second electrode 4. This allows the molecular alignment adjustment device 10 to be compact and have a neat appearance. Here, the phrase "a part of the container 11 doubles as an electrode" includes not only that a part of the container 11 is made of metal or the like and functions as an electrode, but also that a plate- or sheet-shaped member such as a copper plate or aluminum foil is attached to a part of the container 11.

[0290] Furthermore, in the transportation method of this embodiment, the object 3100 whose molecular alignment is to be adjusted is placed between the first electrode 3 and the second electrode 4 of the molecular alignment adjustment device 10, and the object 3100 is transported while an electric field is generated between the first electrode 3 and the second electrode 4. Therefore, the transportation method using the molecular alignment adjustment device 10 makes it possible to adjust the molecular alignment of a liquid and transport it while maintaining its freshness, with a simple structure and low cost.

[0291] Furthermore, the transportation method of this embodiment involves placing the object 3100 whose molecular alignment is to be adjusted between the first electrode 3 and the second electrode 4 of the molecular alignment adjustment device 10, generating an electric field between the first electrode 3 and the second electrode 4, and transporting the object 3100 after a predetermined time has passed, after which the object 3100 is removed from the molecular alignment adjustment device 10. Therefore, even if the object 3100 is transferred to a different transport container and transported, it can be transported further away while maintaining its freshness.

[0292] Although the molecular alignment adjusting unit, molecular alignment adjusting device, and molecular alignment adjusting method have been described based on several embodiments, the present invention is not limited to these embodiments and various combinations and modifications are possible. Thirteenth Embodiment

[0293] The cooking method according to the thirteenth embodiment allows food to be cooked evenly in a short time, improving the taste.

[0294] Figure 46 is a diagram showing a flyer of this embodiment. Note that the same components as those in embodiment 12 are given the same reference numerals and their explanation will be omitted.

[0295] The fryer 4001 of this embodiment includes a power supply unit 2 that generates alternating current, a first electrode 3 connected to one pole of the power supply unit 2, a second electrode 4 connected to the other pole of the power supply unit 2, an electric wire 5 that connects one pole of the power supply unit 2 to the first electrode 3 and connects the other pole of the power supply unit 2 to the second electrode 4, an oil storage tank 4006 that stores oil, a heating unit 4007 that heats the oil stored in the oil storage tank 4006, a temperature measuring unit 4008 that measures the temperature of the oil stored in the oil storage tank 4006, and a control unit 4009 that controls the power supply unit 2 and the heating unit 4007.

[0296] Oil storage tank 4006 is a box-shaped member with an open top. Oil storage tank 4006 is preferably made of a conductive material such as stainless steel, which is less prone to deterioration. If oil storage tank 4006 is made of an insulating material, it should be insulated from first electrode 3 and second electrode 4. Cooking oil 200 is stored in oil storage tank 4006. Then, ingredients 4100 such as food are poured into heated cooking oil 200.

[0297] Heating unit 4007 heats cooking oil 200 stored in oil storage tank 4006. Heating unit 4007 may be configured to heat by passing an electric current through a heat generating coil, to heat by burning gas, or to heat by electromagnetic induction. Heating unit 4007 may be installed inside oil storage tank 4006 or may be formed integrally with oil storage tank 4006. Heating unit 4007 of the present embodiment is installed outside oil storage tank 4006 and heats cooking oil 200 in oil storage tank 4006 to 120 to 200 degrees Celsius.

[0298] Temperature measuring unit 4008 measures the temperature of cooking oil 200 stored in oil storage tank 4006. Temperature measuring unit 4008 only needs to have at least a part of the measuring portion installed inside cooking oil 200 stored in oil storage tank 4006.

[0299] The control unit 4009 controls the power supply unit 2 and the heating unit 4007 based on the type of food material 4100 and the temperature measured by the temperature measurement unit 4008. For example, the control unit 4009 controls the voltage or frequency that the power supply unit 2 applies to the first electrode 3 and the second electrode 4. The control unit 4009 also controls the power generated by the heating unit 4007 or the gas flow rate that flows through the heating unit 4007.

[0300] In this way, the control unit 4009 controls the power supply unit 2 and the heating unit 4007 according to the type of food ingredient 4100 and the temperature measured by the temperature measuring unit 4008, so that the cooking oil 200 is set to a temperature and electric field that are optimal for cooking the food ingredient 4100. Therefore, it is possible to provide excellent flavors for each of the different food ingredients 4100.

[0301] The fryer 4001 of this embodiment may be provided with an oxidation degree sensor (not shown) that measures the oxidation degree of the edible oil 200 stored in the oil storage tank 4006. When the fryer 4001 is provided with the oxidation degree sensor, the control unit 4009 may control the power supply unit 2 and the heating unit 4007 according to the oxidation degree of the edible oil 200 measured by the oxidation degree sensor.

[0302] In this way, the control unit 4009 controls the power supply unit 2 and the heating unit 4007 according to the type of food material 4100 and the oxidation degree of the cooking oil 200 measured by the oxidation degree sensor, thereby setting the cooking oil 200 to a temperature and electric field that are optimal for cooking the food material 4100. Therefore, it is possible to provide excellent flavors for each of the different food materials 4100.

[0303] Here, the molecular arrangement of water and cooking oil 200 in food material 4100 in the electric field generated between first electrode 3 and second electrode 4 when power supply unit 2 of fryer 4001 is turned on will be described.

[0304] The food ingredient 4100 includes a liquid component. For example, the food ingredient 4100 may be food such as meat, fish, or vegetables. The food ingredient 4100 of this embodiment includes water molecules H2O.

[0305] It is believed that the water molecules HO regularly arranged by the fryer 4001 of this embodiment form a bead-and-seal structure in which free water molecules bond together, resulting in a stable state similar to that of bound water. In other words, the water molecules HO regularly arranged by the fryer 4001 of this embodiment are free water, but do not bond with other components, are granulated, and can maintain a fresh and moist state.

[0306] FIG. 30 shows the sequences of long-chain fatty acids in edible oils.

[0307] The edible oil of this embodiment contains a fatty acid, which is preferably a long-chain fatty acid or a medium-chain fatty acid.

[0308] The long-chain fatty acid preferably has 12 or more carbon atoms. For example, the long-chain fatty acid may be lauric acid, myristic acid, pentadecylic acid, palmitic acid, palmitoleic acid, margaric acid, stearic acid, oleic acid, vaccenic acid, linoleic acid, α-linolenic acid, γ-linolenic acid, arachidic acid, arachidonic acid, eicosapentaenoic acid, or docosahexaenoic acid. The medium-chain fatty acid preferably has 8 to 10 carbon atoms. For example, the medium-chain fatty acid may be caprylic acid, capric acid, or lauric acid.

[0309] For example, the carboxyl chain portion of a fatty acid functions as a hydrophilic group, and the hydrocarbon chain portion functions as a lipophilic group, which blends the oil component of edible oil 200 with the water component present on the surface of food material 4100 added to edible oil 200. For example, when granular water is present on the surface of food material 4100, the hydrophilic groups of the fatty acid align on the surface of the water.

[0310] Therefore, when cooking oil 200 stored in oil storage tank 4006 of fryer 4001 is heated to a predetermined temperature by heating unit 4007, and an electric field is generated between first electrode 3 and second electrode 4, and foodstuff 4100 with granular water on its surface is added, the granular water on the surface of foodstuff 4100 and the hydrophilic groups of the fatty acids of cooking oil 200 vibrate in the same manner as the water molecules shown in Figure 43. As a result, the granular water molecules on the surface of foodstuff 4100 are broken down into fine particles. In addition, the hydrophilic groups of the fatty acids are aligned toward foodstuff 4100.

[0311] Therefore, even if food ingredient 4100 with water droplets on its surface is placed in high-temperature cooking oil 200, the water on the surface is instantly broken down into fine droplets, preventing the oil from splashing. Furthermore, since the hydrophilic groups of the fatty acids are arranged on the surface side of food ingredient 4100, the penetration of cooking oil 200 into food ingredient 4100 is reduced, preventing food ingredient 4100 from becoming oily and also preventing moisture from being released from food ingredient 4100. In other words, food ingredient 4100 is cooked with a crispy surface and moisture retained inside.

[0312] Fig. 47 is a diagram showing the cooking method of this embodiment. Fig. 47(a) is a diagram showing the state in which ingredients have been placed in cooking oil. Fig. 47(b) is a diagram showing the state in which ingredients have been washed with water. Fig. 47(c) is a diagram showing the state in which ingredients have been grilled. Fig. 47(d) is a diagram showing the state in which ingredients have been boiled. Fig. 47(e) is a diagram showing the state in which ingredients have been steamed.

[0313] First, in step 1, as shown in Fig. 47(a), food material 4100 is fried in cooking oil 200 using fryer 4001 of this embodiment shown in Fig. 46 (ST1). However, preparation is required before frying in fryer 4001. Note that the cooking method of this embodiment does not use a coating such as breadcrumbs that is normally applied to food material 4100.

[0314] First, the first electrode 3 and the second electrode 4 are placed in the oil storage tank 4006. Next, a predetermined amount of cooking oil 200 is stored in the oil storage tank 4006. The cooking oil 200 is stored so that at least a portion of the first electrode 3 and the second electrode 4 is immersed in the cooking oil 200. Next, the power supply unit 2 is turned on to form an electric field between the first electrode 3 and the second electrode 4004. Next, the control unit 4009 controls the voltage and frequency of the power supply unit 2 and the temperature of the heating unit 4007. Note that the voltage and frequency of the power supply unit 2 and the temperature of the heating unit 4007 may be set to preset states.

[0315] Next, food ingredients 4100 are placed in cooking oil 200 in oil storage tank 4006. Food ingredients 4100 are fried in cooking oil 200 for a predetermined time. A timer (not shown) may be installed to sound an alarm or the like when the predetermined time has elapsed. The voltage and frequency of power supply unit 2 and the temperature of heating unit 4007 may be set after food ingredients 4100 are placed, or may be set before or after food ingredients 4100 are placed.

[0316] After the food ingredients 4100 are fried in the cooking oil 200, in step 2, the food ingredients 4100 are washed with water (ST2), as shown in FIG. 47(b). To wash the food ingredients 4100 with water, the fried food ingredients 4100 may be placed in water 300 stored in the water tank 13. Alternatively, the food ingredients 4100 may be washed by immersing them in running water from a tap or the like. After washing with water, it is preferable to wipe off the water.

[0317] Normally, if food ingredients 4100 are fried in cooking oil 200 and then immediately washed with water within a short time, such as within 5 minutes, the high-temperature cooking oil 200 adhering to food ingredients 4100 reacts with the water, causing splashes and creating a dangerous situation. However, food ingredients 4100 fried in fryer 4001 of this embodiment are fried at a low temperature for a short time, and are not oily, so they can be washed with water immediately.

[0318] The oil is washed off from the food ingredients 4100 fried in the fryer 4001 of this embodiment by rinsing with water. Thus, according to the food ingredient cooking method of this embodiment, after the food ingredients 4100 are fried in the cooking oil 200, the fried food ingredients 4100 are immediately washed with water and wiped off, so that the food ingredients 4100 are cooked evenly in a short time without producing smoke, similar to grilling.

[0319] After washing with water, food material 4100 may be grilled for a short time on a grill or frying pan, as shown in Figure 47(c). In this way, by further grilling the surface of food material 4100 for a short time on a grill or the like after washing with water, food material 4100 will have browned marks, allowing for cooking similar to grilling. Furthermore, compared to grilling on a regular grill or the like, food material 4100 can be cooked evenly in a short time without producing smoke.

[0320] Furthermore, after washing, the food ingredients 4100 may be boiled for a short time in a pot or the like, as shown in Figure 47(d). In this way, by further boiling the food ingredients 4100 for a short time in a pot or the like after washing, the food ingredients 4100 are simmered, and cooking similar to boiling can be performed. Moreover, compared to boiling cooking performed in a normal pot or the like, the food ingredients 4100 can be cooked evenly in a short time without uneven heating or breaking down.

[0321] Furthermore, after washing, food material 4100 may be steamed for a short time in a steamer or the like, as shown in Figure 47(e). In this way, by steaming food material 4100 for a short time in a steamer or the like after washing, food material 4100 is steamed, and cooking similar to steaming can be performed. Moreover, compared to steaming cooking performed in a normal steamer or the like, food material 4100 can be cooked evenly in a short time without uneven heating or collapse due to steaming.

[0322] It should be noted that all of these food cooking methods can be systematized, and each step can be performed automatically on a production line, etc. For example, the step of putting food 4100 into fryer 4001 shown in Figure 47(a), the step of removing the fried food, and the step of rinsing with water shown in Figure 47(b) may be performed automatically on a production line, etc. Furthermore, the grilling step shown in Figure 47(c), the boiling step shown in Figure 47(d), and the steaming step shown in Figure 47(e) may also be performed automatically on a production line, etc.

[0323] Figure 48 shows a fryer and an oil storage tank according to another embodiment, Figure 48(a) shows a cross section of the fryer and the oil storage tank according to another embodiment, and Figure 48(b) shows a top view of the fryer and the oil storage tank according to another embodiment.

[0324] A fryer 4010 of another embodiment shown in Figure 48 is an example in which an oil storage tank 4011 also serves as electrodes 3 and 4. The oil storage tank 4011 is a cylindrical box-shaped member with a bottom. The oil storage tank 4011 has, in a predetermined direction, a first electrode 3 on one side made of a conductive material such as a metal or alloy, a second electrode 4 on the other side made of a conductive material such as a metal or alloy, and an insulating member 12 installed between the first electrode 3 and the second electrode 4. The first electrode 3 and the second electrode 4 are separated by the insulating member 12.

[0325] 48 shows another embodiment of a fryer 4010 and oil storage tank 4011 in which cooking oil 200 is placed in oil storage tank 4011, and food ingredients 4100 are placed in cooking oil 200. Therefore, according to fryer 4010 of this embodiment, oil storage tank 4011 also serves as electrodes 3 and 4, so that fryer 4010 can be made compact and have a neat appearance.

[0326] In the present embodiment shown in Figures 46 and 48, the first electrode 3 and the second electrode 4 are used as the vibration generating unit. However, the vibration generating unit of this embodiment may be an electrode or a device that generates radio waves, ultrasonic waves, or the like. The vibration generating unit of this embodiment may use any frequency band. When the vibration generating unit vibrates the water and oil, the water and oil emulsify, causing an emulsification phenomenon. This increases the affinity between the water and oil and reduces the interfacial tension, resulting in smaller droplets. Furthermore, the moisture on the surface of the food material becomes finer, allowing the food material to quickly peel off its moisture. This prevents oil from penetrating into the food material, resulting in fried food with excellent oil-free texture.

[0327] Normally, if food ingredients 4100 are fried in cooking oil 200 and then immediately washed with water within a short time, such as within 5 minutes, the high-temperature cooking oil 200 adhering to food ingredients 4100 reacts with the water, causing splashes and creating a dangerous situation. However, food ingredients 4100 fried in fryer 4001 of this embodiment are fried at a low temperature for a short time, and are not oily, so they can be washed with water immediately.

[0328] The oil is washed off from the food ingredients 4100 fried in the fryer 4001 of this embodiment by rinsing with water. Thus, according to the food ingredient cooking method of this embodiment, after the food ingredients 4100 are fried in the cooking oil 200, the fried food ingredients 4100 are immediately washed with water and wiped off, so that the food ingredients 4100 are cooked evenly in a short time without producing smoke, similar to grilling.

[0329] In conventional cooking methods using oil for deep-frying, high temperatures cause proteins to combine with burnt residue, accelerating saccharification. Furthermore, the proteins and cells of the ingredients are destroyed, and moisture is rapidly removed from the ingredients, making the ingredients hard. In contrast, by using the vibration generating unit of this embodiment, ingredients can be cooked at low temperatures, retaining moisture without destroying proteins, and cooking the ingredients until they are soft.

[0330] Furthermore, conventionally, grilling is performed using a griller, a griddle, a frying pan, charcoal, an oven, etc., which generates smoke. In contrast, by using the vibration generating unit of this embodiment, it is possible to eliminate the generation of smoke.

[0331] Furthermore, in conventional grilling, only one side of the food is heated, resulting in uneven cooking of the food. In contrast, by using the vibration generating unit of this embodiment, the food is heated from all sides, eliminating uneven cooking. Furthermore, since the food can be heated from all sides, the cooking time can be managed, and the heating time can be set using a timer or the like, making it possible to always achieve a uniform cooking state.

[0332] As described above, the food cooking method of this embodiment is a method for cooking food using fryer 4001 equipped with power supply unit 2 and vibration generating units 3 and 4 that are connected to power supply unit 2 and generate vibrations, in which oil is stored in oil storage tank 4006 in which vibration generating units 3 and 4 of fryer 4001 are installed, and food ingredients 4100 are fried in the oil in oil storage tank 4006 that has generated vibrations from vibration generating units 3 and 4, and then food ingredients 4100 are washed with water. Therefore, according to the food cooking method of this embodiment, food can be cooked evenly at a low temperature in a short time, making it possible to improve the taste.

[0333] In the food cooking method of this embodiment, food 4100 is washed with water and then grilled. Therefore, according to the food cooking method of this embodiment, food can be cooked evenly at a low temperature in a short time, and the taste of the grilled food can be improved.

[0334] In the food cooking method of this embodiment, food 4100 is washed with water and then boiled. Therefore, according to the food cooking method of this embodiment, food can be cooked evenly at a low temperature in a short time, improving the taste of the boiled food.

[0335] In the food cooking method of this embodiment, food 4100 is washed with water and then steamed. Therefore, according to the food cooking method of this embodiment, food can be cooked evenly at a low temperature in a short time, and the taste of the steamed food can be improved.

[0336] In the food cooking method of this embodiment, the vibration generating units 3 and 4 generate radio waves, which makes it possible to improve the taste of food at low cost with a simple structure.

[0337] In the food cooking method of this embodiment, a part of oil storage tank 4011 doubles as first electrode 3, and another part doubles as second electrode 4, and insulating member 12 is installed between first electrode 3 and second electrode 4 to separate first electrode 3 and second electrode 4. Therefore, fryer 4010 can be made compact and have a neat appearance.

[0338] In this embodiment, the food cooking method has been described based on several examples, but the present invention is not limited to these examples and various combinations or modifications are possible.

[0339] It should be noted that the present invention is susceptible to various embodiments and modifications without departing from the broad spirit and scope of the present invention. The above-described embodiment is merely an example of the present invention and does not limit the scope of the present invention.

[0340] This application is based on Japanese Patent Application No. 2017-100354 filed on May 19, 2017, Japanese Patent Application No. 2017-126102 filed on June 28, 2017, and Japanese Patent Application No. 2017-153591 filed on August 8, 2017. The entire specifications, claims, and drawings of Japanese Patent Application No. 2017-100354, Japanese Patent Application No. 2017-126102, and Japanese Patent Application No. 2017-153591 are incorporated herein by reference. [Explanation of symbols]

[0341] 1. Molecular arrangement adjustment unit (component control device) 2 Power supply section 3. First electrode (vibration generating part) 4. Second electrode (vibration generating part) 5 Electric wire 6 Temperature control unit 7,12 Insulating members 10 Molecular arrangement adjustment device (component control device) 11 Container 11a Hakobe 11b Lid 13 Water Tank 100, 4001, 4010 Fryer (component control device) 101,4006,4011 Oil storage tank 102 Opposed flat plate antenna (vibration generating part) 103 Drive unit 104,1542,4007 Heating section 111 Bottom part 112 Vertical part 113 terminal 200 Edible oil 300 water 0100,0400 Food composition control device (ingredient control device) 0101,0401,1501,1601,1701,1801,1901,2001,2101,2201 Antenna function part (first vibration generating part) 0102,0402,1502,1602,1702,1802,1902,2002,2102,2202 Antenna function part (second vibration generating part) 0103,0403 First frequency 0104,0404 Second frequency 0105,0405 First circuit section 0106,0406 Second circuit section 0107,0407 First control section 0108,0408 Second control section 0209 Antenna 0210 Power supply point 0211,0511,0611,0711,0811,0911 First frequency electromagnetic waves 0212,0512,0612,0712,0812,0912 Second frequency electromagnetic waves 0413 First frequency control section 0414 Second frequency control section 0415 First phase control section 0416 Second phase control section 0417 First timing control section 0418 Second timing control section 1019 Electromagnetic Field Region 1020 Electromagnetic Field Region 1321 CPU 1322 Main Memory 1323 HDD 1324 Circuit Interface 1325 I / O 1326 User Interface 1541 Frying tank 1643 Food soaking tank 1744,2244 High temperature food cooking section 1845 Room Temperature Food Cooking Department 1946 Refrigerated Food Preparation Department 1947 Refrigeration Department 2048 Low-Temperature Refrigerated Food Preparation Department 2149 Food thawing cooking department 2250 Steam Supply Unit 2351 Frozen Food Storage Department 1561,1661,1761,1861,1961,2061,2161,2216 Food (object) 1662 Edible liquid 4100 Ingredients (target)

Claims

1. at least one vibration generating portion capable of generating vibrations; a controller for controlling a voltage including at least an AC voltage to be applied to the vibration generating part; A control device comprising: the vibration generating portion is at least one electrode capable of generating an electric field, an electromagnetic field, or an electromagnetic wave; (1) selecting a voltage value and a frequency of the AC voltage in accordance with at least one of the pH of the aqueous phase in an object placed opposite the electrodes and the water content of the object, and applying the selected voltage for a predetermined period of time; (2) Controlling the electric field, electromagnetic field, or electromagnetic wave generated from the electrode, and further (3) A control device that controls at least one of the interfacial polarization, interfacial tension, or emulsion state between the water phase and the oil or lipid phase in an object placed opposite the electrode, and the control of the linking of water in the object in a bead-like manner.

2. The control device according to claim 1 , wherein the control device adjusts an electric field generated from the electrodes to control the water activity of the water in the substance by the electric field.

3. A control device that controls the voltage value of the AC voltage between 200 and 700 Vpp / cm and the frequency of the AC voltage between 50 Hz and 500 KHz.

4. the voltage value of the AC voltage; and The control device according to claim 1 , wherein a DC voltage is applied to the AC voltage as an offset voltage.

5. The electrode comprises a pair of electrodes, a first circuit section that applies an alternating current of a first frequency to a first electrode of the pair of electrodes; a second circuit section that applies an alternating current of a second frequency to a second electrode of the pair of electrodes; The control device according to claim 1 , further comprising:

6. The control device according to claim 5 , further comprising a frequency control unit that controls the first frequency and the second frequency to be different frequencies.

7. The control device according to claim 1 , further comprising a phase control unit that controls a phase of the AC voltage.

8. Further provided with a frying tank and a heating unit for heating the frying tank, The electrodes generate an electric field; The control device according to claim 1 , wherein the electrodes are arranged to establish an electric field within the frying vessel.

9. A food product can be stored in the food liquid, and the food product can be immersed in the food liquid and / or ingredients can be extracted from the food product. a food steeping tank for extracting the food into an edible liquid; The electrodes generate an electric field; The control device according to claim 1 , wherein the electrodes are arranged to create an electric field in the food immersion bath.

10. Further provided is a high-temperature food cooking unit that heats the food substance at a high temperature, The electrodes generate an electric field; The control device of claim 1 , wherein the electrodes are arranged to create an electric field in the high-temperature food cooking section.

11. Further provided is a room temperature food cooking section on which the food substance is placed at room temperature, The electrodes generate an electric field; The control device according to claim 1 , wherein the electrodes are arranged to create an electric field in the ambient temperature food cooking section.

12. Further provided is a refrigerated food cooking unit for refrigerating the food substance, The electrodes generate an electric field; 8. The control device of claim 1, wherein the electrodes are positioned to establish an electric field within the refrigerated food preparation section.

13. Further provided is a low-temperature refrigerated food cooking unit for storing the food substance at low temperature refrigeration, The electrodes generate an electric field; The control device according to claim 1 , wherein the electrodes are arranged to create an electric field in the low-temperature refrigerated food cooking section.

14. The food defrosting / cooking unit further includes a food defrosting / cooking unit for defrosting the frozen substance, The electrodes generate an electric field; The control device according to claim 1 , wherein the electrodes are arranged to form an electric field in the food defrosting / cooking section.

15. The control device according to any one of claims 10 to 14, further comprising a water vapor supply unit for supplying water vapor and / or water spray.

16. Further provided is a frozen food storage unit for storing the food substance by freezing, The electrodes generate an electric field; The control device according to claim 1 , wherein the electrodes are arranged to create an electric field in the frozen food storage section.

17. Further comprising a power supply unit that generates an alternating current; The electrode comprises a pair of electrodes, a first vibration generating unit of the pair of electrodes connected to one pole of the power supply unit; The control device according to claim 1 , wherein a second vibration generating section of the pair of electrodes is connected to the other pole of the power supply section.

18. The control device according to claim 1 , wherein the electrode is a sheet-like member.

19. The control device according to claim 1 , further comprising a temperature control unit that controls an ambient temperature.

20. a container for disposing the substance; The electrodes are electrodes that generate an electric field and consist of a pair of electrodes, A part of the container serves as one of the pair of electrodes, and the other part serves as the other electrode. It also serves as the other electrode of the pair of electrodes, The control device according to claim 1 , wherein an insulating member is provided between the pair of electrodes to separate the pair of electrodes.

21. A control method using a controller that controls a voltage including at least an AC voltage applied to at least one vibration generating portion that can generate vibration, comprising: the vibration generating portion is at least one electrode capable of generating an electric field, an electromagnetic field, or an electromagnetic wave; (1) selecting a voltage value and a frequency of an AC voltage in accordance with at least one of the pH of an aqueous phase in an object placed opposite the electrodes and the water content of the object, and applying the selected voltage for a predetermined period of time; (2) Controlling the electric field, electromagnetic field, or electromagnetic wave generated from the electrode, and further (3) A control method for controlling at least one of the interfacial polarization, interfacial tension, or emulsion state between the aqueous phase and the oil or lipid phase in an object placed opposite the electrode, and controlling the binding of water in the object in a bead-like manner.

22. The control method according to claim 21, wherein the electric field generated from the electrodes is adjusted to control the water activity of water in the substance by the electric field.

23. 23. The control method according to claim 21 or 22, wherein the voltage value of the AC voltage is controlled between 200 and 700 Vpp / cm, and the frequency of the AC voltage is controlled between 50 Hz and 500 KHz.

24. 24. The control method according to claim 21, wherein a DC voltage is applied to the AC voltage as an offset voltage.

25. 25. The control method of claim 24, wherein the DC voltage of +100 V is applied as an offset voltage to the AC voltage on the aqueous phase side relative to the other phases, thereby increasing the interfacial polarization between the aqueous phase and the other phase of the substance, thereby reducing the interfacial tension between the aqueous phase and the other phase, and bonding the water within the substance in a bead-like pattern.

26. 26. The control method according to claim 21, wherein the electromagnetic waves are long waves.

27. The water content in the substance is divided into bound water and free water, The control method according to claim 21 , wherein the free water in the substance is bound in a bead-like pattern.

28. The electrode comprises a pair of electrodes and generates an electric field; one of the pair of electrodes applies an electric field of a first frequency to the substance; 28. The control method according to claim 21, wherein the other of the pair of electrodes applies an electric field of a second frequency different from the first frequency to the substance.

29. A transportation method using the control device according to any one of claims 1 to 7, The substance is placed facing the electrode; A transport method in which vibrations are generated by the electrodes to transport the substance while controlling the components within the substance.

30. A transportation method using the control device according to any one of claims 1 to 7, The substance is placed facing the electrode; Vibrations are generated by the electrodes to control components in the substance; After a predetermined time has elapsed, the substance is removed from the control device, A transportation method for transporting the substance.

31. A cooking method using a control device including the electrode according to any one of claims 1 to 7 and an oil storage tank in which the electrode is installed, storing oil in the oil storage tank; After frying food in the oil in the oil storage tank in which the electrode generates vibrations, A cooking method comprising washing the ingredients with water.

32. The cooking method according to claim 31, wherein the food is grilled after being washed with water.

33. The cooking method according to claim 31, wherein the food material is washed with water and then boiled.

34. The cooking method according to claim 31, wherein the food material is steamed after being washed with water.

35. at least one vibration generating portion capable of generating vibrations; a controller for controlling a voltage including at least an AC voltage to be applied to the vibration generating part; A control device comprising: the vibration generating portion is at least one electrode capable of generating an electric field, an electromagnetic field, or an electromagnetic wave; (1) Selecting a frequency of the AC voltage between 50 Hz and 500 KHz and a voltage value of the AC voltage between 200 and 2000 Vpp / cm according to at least one of the pH of the aqueous phase in an object placed opposite the electrodes and the water content of the object, and applying the selected voltage for a predetermined time; (2) Controlling the electric field, electromagnetic field, or electromagnetic wave generated from the electrode, and further (3) Controlling at least one of the interfacial polarization, interfacial tension, or emulsion state between the water phase and the oil or lipid phase in the object placed opposite the electrode, and controlling the binding of water in the object in a bead-like manner; A control device in which the electrode is used in a fryer.

36. at least one vibration generating portion capable of generating vibrations; a controller for controlling a voltage including at least an AC voltage to be applied to the vibration generating part; A control device comprising: the vibration generating portion is at least one electrode capable of generating an electric field, an electromagnetic field, or an electromagnetic wave; (1) Selecting a frequency of the AC voltage between 50 Hz and 500 KHz and a voltage value of the AC voltage between 200 and 2000 Vpp / cm according to at least one of the pH of the aqueous phase in an object placed opposite the electrodes and the water content of the object, and applying the selected voltage for a predetermined time; (2) Controlling the electric field, electromagnetic field, or electromagnetic wave generated from the electrode, and further (3) Controlling at least one of the interfacial polarization, interfacial tension, or emulsion state between the water phase and the oil or lipid phase in the object placed opposite the electrode, and controlling the binding of water in the object in a bead-like manner; The electrode is Desalination of condensate from thermal power plants or boilers; Reducing secondary radiation from the primary coolant of the reactor; Removing impurities from solvents in solar power generation or hydrogen power generation; Improving power generation efficiency, or Improving combustion efficiency, A control device used in.

37. A program for causing a computer to execute the control method according to any one of claims 21 to 28.

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