Food antioxidant device, food antioxidant method, and cooling box

Abstract

To provide a food material oxidation prevention device and a food material oxidation prevention method for preventing oxidation of food materials. And to provide a cooling storage including the food material oxidation prevention device.SOLUTION: A food oxidation prevention device 1 used for preventing oxidation of food includes voltage application means 2 including an anode terminal 22 and a cathode terminal 23 and configured to output a DC voltage, a semiconductor part including a semiconductor made of an insulator to which a predetermined substance is added, and an electrode part provided inside the semiconductor part and electrically connected to the cathode terminal of the voltage application means. And a reducing element-ion supplying means 3 configured to supply ions having reducing elements to the food material, wherein when the voltage applying means applies a DC voltage in a range of 1. 6V or more and 12V or less to the semiconductor element, the ions having reducing elements are supplied to the food material via the semiconductor element, thereby preventing oxidation of the food material.SELECTED DRAWING: Figure 1

Description

[Technical Field]

[0001] The present invention relates to an apparatus for preventing oxidation of food materials, a method for preventing oxidation of food materials, and a refrigerator. [Background technology]

[0002] An apparatus for preventing oxidation of cooking oil is used to prevent oxidation of cooking oil by supplying ions having a reducing element to cooking oil (see Patent Document 1).

[0003] The cooking oil oxidation prevention device can effectively prevent the oxidation of cooking oil, reducing the frequency of changing cooking oil. On the other hand, there is a demand for preventing the oxidation of food ingredients (especially meats such as beef and pork).

[0004] However, there is a problem in that simply using an edible oil oxidation prevention device on food ingredients cannot effectively prevent oxidation of the food ingredients. [Prior art documents] [Patent documents]

[0005] [Patent Document 1] Patent No. 3463660 Summary of the Invention [Problem to be solved by the invention]

[0006] An object of the present invention is to provide a foodstuff oxidation prevention device and a foodstuff oxidation prevention method for preventing oxidation of foodstuffs, and to provide a refrigerator equipped with a foodstuff oxidation prevention device. [Means for solving the problem]

[0007] These objects can be achieved by the present invention described below in (1) to (8). (1) A food oxidation prevention device used to prevent oxidation of food materials, a voltage application means having an anode terminal and a cathode terminal and configured to output a DC voltage; The device has a semiconductor part including a semiconductor made of an insulator to which a predetermined substance is added, and an electrode part provided inside the semiconductor part and electrically connected to the cathode terminal of the voltage application means, and a reducing element ion supply means configured to supply ions having a reducing element to the food material, When the voltage application means applies a DC voltage in the range of 1.6 V or more and 12 V or less to the semiconductor section, the ions having the reducing element are supplied to the food material via the semiconductor section, thereby preventing oxidation of the food material.

[0008] (2) The semiconductor is an insulator made of an inorganic polymer containing silicon oxide as a main component, or an organic polymer containing silicon oxide as a main component, and the predetermined substance is added to the insulator, thereby generating lattice defects in the crystal structure of the insulator.

[0009] (3) The insulator includes silicone rubber; The food oxidation prevention device according to (2) above, wherein the predetermined substance includes at least one of yttrium oxide and gadolinium oxide.

[0010] (4) The food oxidation prevention device according to (1) above, wherein the range of the DC voltage is 1.6 V or more and 2.0 V or less.

[0011] (5) In a first state in which the food material is placed in contact with or in proximity to the semiconductor portion, In a second state in which the food material is placed away from the semiconductor unit in the enclosed space provided with the semiconductor unit, or The reducing element ion supply means further includes a conductive extension portion extending from the semiconductor portion, and in a third state in which the food material is placed on the conductive extension portion, The food oxidation prevention device according to (1) above, wherein the reducing element ion supplying means is configured to supply the ions having the reducing element to the food.

[0012] (6) in the first state or the third state, or In the second state in which the sealed space is filled with the ions having the reducing element, The food oxidation prevention device according to (5) above, wherein the ions having the reducing element are supplied to the food for at least 2 minutes.

[0013] (7) A method for preventing oxidation of food materials, comprising using the food material oxidation prevention device according to any one of (1) to (6) above to prevent oxidation of the food materials.

[0014] (8) A refrigerator equipped with the foodstuff oxidation prevention device according to any one of (1) to (6) above. [Effects of the Invention]

[0015] According to the present invention, it is possible to provide a food oxidation prevention device and a food oxidation prevention method for preventing oxidation of food materials, and also to provide a refrigerator equipped with a food oxidation prevention device. [Brief explanation of the drawings]

[0016] [Figure 1] FIG. 1 is a diagram showing a schematic configuration of an apparatus for preventing oxidation of food materials according to an embodiment of the present invention. [Figure 2] FIG. 2 is a perspective view mainly showing the configuration of a reducing element ion supply unit of the food oxidation prevention device according to the embodiment of the present invention. [Figure 3] FIG. 3 is a diagram showing an example of use of the foodstuff oxidation prevention device according to the embodiment of the present invention. [Figure 4] FIG. 4 is a diagram showing a schematic configuration of a refrigerator equipped with an apparatus for preventing oxidation of food materials according to an embodiment of the present invention. [Figure 5] FIG. 5 is the test report of the peroxide value of Experimental Example 1 (DC voltage 1.6V). [Figure 6] FIG. 6 is the test report of the peroxide value of Experimental Example 2 (DC voltage 3V). [Figure 7] FIG. 7 is the test report of the peroxide value of Experimental Example 3 (DC voltage 6V). [Figure 8] FIG. 8 is the test report of the peroxide value of Experimental Example 4 (DC voltage 12V). [Figure 9] FIG. 9 is the test report for the peroxide value of Experimental Example 5 (untreated). [Figure 10] FIG. 10 is the test report for the peroxide value of Experimental Example 6 (untreated). [Figure 11] FIG. 11 is a graph showing the peroxide value (POV) of Experimental Examples 1 to 6. [Figure 12] FIG. 12 is a table showing the peroxide values ​​of other food ingredients (pork, salmon, and mackerel) in the untreated case and in the case where the food ingredient oxidation prevention device was used at a DC voltage of 1.6V (treated). [Figure 13] Figure 13 shows the presence or absence of drips in thawed yellowfin tuna fish meat (frozen red yellowfin tuna) when (a) the food material oxidation prevention device of the present invention is not used and when (b) the food material oxidation prevention device of the present invention is used. [Figure 14] FIG. 14 is a perspective view mainly showing a modified example of the reducing element ion supply unit. DETAILED DESCRIPTION OF THE INVENTION

[0017] DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS The foodstuff oxidation prevention device, foodstuff oxidation prevention method, and refrigerator of the present invention will be described in detail below with reference to preferred embodiments shown in the accompanying drawings.

[0018] Fig. 1 is a diagram showing a schematic configuration of an apparatus for preventing oxidation of food materials according to an embodiment of the present invention. Fig. 2 is a perspective view mainly showing the configuration of a reducing element ion supply unit of the apparatus for preventing oxidation of food materials according to an embodiment of the present invention. Fig. 3 is a diagram showing an example of use of the apparatus for preventing oxidation of food materials according to an embodiment of the present invention. Note that in the drawings referred to in this specification, some parts are exaggerated and may differ from the actual dimensions.

[0019] As shown in FIG. 1, the food ingredient oxidation prevention device 1 of this embodiment includes a voltage application means 2, a reducing element ion supply unit (reducing element ion supply means) 3, an electric wire 4, and a power supply line 5. The food ingredient oxidation prevention device 1 of this embodiment is a device used to prevent oxidation of food ingredients. Examples of food ingredients include meat such as beef, pork, chicken, mutton, wild boar, and horse meat, and fish meat such as salmon, mackerel, sea bream, yellowtail, and bonito. However, as long as the oxidation of the food ingredient can be measured using the peroxide value (POV), the food ingredient is not limited to these and may also be, for example, processed foods or dairy products. Each component of the food ingredient oxidation prevention device 1 will be described in detail below.

[0020] The voltage application means 2 is configured to output (apply) a DC voltage to the reducing element ion supply unit 3, which will be described later. Specifically, the voltage application means 2 includes an ON / OFF switch 21 for switching the state of the food oxidation prevention device 1 between an operating state (ON state) and a non-operating state (OFF state), an anode terminal (anode side output terminal) 22, and a cathode terminal (cathode side output terminal) 23. The voltage application means 2 also includes a fuse for overcurrent protection and a power supply terminal (not shown). Furthermore, the voltage application means 2 also functions as an AC / DC converter (not shown). That is, the voltage application means 2 is configured to output (convert) an AC voltage supplied from a predetermined power supply source (e.g., a household outlet) as a DC voltage. In this way, the voltage application means 2 in this embodiment is configured as a control box.

[0021] The voltage application means 2 is not limited to the above-described configuration and may be configured, for example, as a power supply unit (e.g., a battery) equipped with a power supply source capable of outputting a DC voltage. The voltage application means 2 may also be configured to adjust the DC voltage within a predetermined range. For example, the voltage application means 2 may include a voltage adjustment unit (voltage regulator). The voltage application means 2 having such a configuration makes it possible to apply a DC voltage within a predetermined range from the cathode side to the semiconductor portion 31 of the reducing element ion supply unit 3. The voltage application means 2 may also be configured to apply a constant DC voltage.

[0022] The reducing element ion supply unit 3 is configured to supply ions having a reducing element (hereinafter referred to as reducing element ions) to food materials. That is, the reducing element ion supply unit 3 functions as a reducing element ion supplying means. The reducing element ions are solvated electrons that have the properties of negative ions. In this specification, ions generated when electrons (free electrons) with an amplified energy level react with humidity (moisture) in the air are referred to as solvated electrons.

[0023] As shown in FIG. 2, the reducing element ion supply unit 3 includes a semiconductor unit 31 and an electrode unit 32 provided inside the semiconductor unit 31. The semiconductor unit 31 is configured to include a semiconductor made of an insulator to which a predetermined substance has been added. That is, the semiconductor unit 31 includes a semiconductor obtained by adding a predetermined substance to an insulator to generate lattice defects in the crystal structure of the insulator. The predetermined substance used to generate lattice defects in the crystal structure of the insulator is preferably a transition element (e.g., yttrium), a rare earth element (e.g., gadolinium), or an oxide thereof (e.g., yttrium oxide, gadolinium oxide). The predetermined substance is not limited to these, and may also be chromium, manganese, cobalt, nickel, iron, etc., or an oxide thereof.

[0024] In addition, in the present invention, the constituent material of the insulator used when manufacturing the semiconductor portion 31 is not particularly limited, but it is preferable to form the insulator using any of the following compounds (1) to (4). (1) Inorganic polymer compounds containing silicon oxide as the main component (2) Organic polymer compounds containing silicon oxide as the main component (3) Inorganic compounds containing silicon oxide as the main component (4) Organic compounds containing silicon oxide as the main component

[0025] Among these, it is preferable to use an insulator composed of an inorganic polymer compound containing silicon oxide as a primary component or an organic polymer compound containing silicon oxide as a primary component. This allows the semiconductor portion 31 to be configured to contain a polymer semiconductor. By applying a DC voltage to the semiconductor portion 31 configured in this way, the energy level of electrons in the polymer semiconductor can be efficiently amplified. Specifically, the energy level can be amplified from approximately 0.07 eV to approximately 0.6 eV. As a result, electrons with the amplified energy level react with humidity (moisture) in the air, efficiently generating solvated electrons. In other words, it is possible to efficiently supply reduced element ions. It is preferable that the semiconductor portion 31 contains an insulator and a predetermined substance in a ratio of 20:1 to 10:1. This can more reliably achieve the above-mentioned effects. The semiconductor portion 31 may also contain auxiliary materials such as a curing agent, a crosslinking agent, a plasticizer, and a colorant. When the semiconductor portion 31 contains auxiliary materials, it is preferable that the semiconductor be the main component (90% by mass or more).

[0026] The semiconductor section 31 has a rectangular parallelepiped (plate-like) shape. This allows food to be stably placed on the semiconductor section 31. As a result, reducing element ions can be efficiently supplied to the food. A state in which food is placed in contact with or close to the reducing element ion supply section 3, such as when the food is placed on the semiconductor section 31, is referred to as a first state. Note that close means that the food is in contact with the semiconductor section 31 via its packaging material. As will be described later, the reducing element ion supply section 3 can supply reducing element ions to food separated from the semiconductor section 31 in a sealed space (for example, food separated by approximately 0.3 m to 3 m from the semiconductor section 31). A state in which food is placed apart from the semiconductor section 31 in a sealed space is referred to as a second state. Note that in this specification, a sealed space includes not only a completely sealed space but also a space with a high degree of sealing (for example, the interior space of a refrigerator). The shape of the semiconductor portion 31 is not particularly limited as long as it can supply reducing element ions to foodstuffs, and it can be formed into, for example, a rod shape, a cone shape, a sphere shape, or the like.

[0027] The electrode portion 32 in this embodiment is made of a copper plate. Copper plate is relatively inexpensive and easy to process. Therefore, the electrode portion 32 can be produced efficiently. The electrode portion 32 may be made of any conductive material. It is also preferable that the electrode portion 32 be corrosion-resistant. For example, the electrode portion 32 may be made of nickel, a carbon material, or the like. A semiconductor portion 31 is provided around the electrode portion 32.

[0028] The reducing element ion supply unit 3 having such a configuration is connected only to the cathode terminal 23 of the voltage application means 2, but not to the anode terminal 22. That is, while the food oxidation prevention device 1 according to this embodiment is actually in use, a negative DC voltage is applied to the reducing element ion supply unit 3 via the voltage application means 2, but no DC current flows through the reducing element ion supply unit 3. The reducing element ion supply unit 3 may also include a protective device (such as metal fittings) around the semiconductor portion 31 to prevent damage, deterioration, or the like of the reducing element ion supply unit 3. The reducing element ion supply unit 3 may also include a conductive extension portion 33 extending from the semiconductor portion 31 ( FIG. 14 ). The semiconductor portion 31 and the conductive extension portion 33 may be connected by, for example, soldering, welding, crimping, mechanical bonding, or the like. The conductive extension portion 33 may be formed, for example, of a metal plate (e.g., a stainless steel plate). This allows the conductive extension portion 33 to function as a second electrode, and reduces ions can be efficiently supplied to the food via the conductive extension portion 33. That is, when the food is placed on the conductive extension portion 33 (third state), reduces ions can be efficiently supplied to the food. As a result, oxidation of multiple food items placed on the conductive extension portion 33 can also be prevented.

[0029] The electric wire 4 is configured to electrically connect the voltage application means 2 and the reducing element ion supply unit 3. The electric wire 4 is made of a metal conductor (e.g., copper, aluminum, etc.) with high conductivity. The electric wire 4 is preferably configured such that the surface of the metal conductor is coated with an insulating material. This ensures electrical insulation between the metal conductor and the surrounding environment. Furthermore, the electric wire 4 is preferably coated with a cold-resistant material. That is, the electric wire 4 is preferably a cold-resistant coated electric wire. This makes it possible to suppress or prevent embrittlement of the electric wire 4 and deterioration of its insulating performance even when the reducing element ion supply unit 3 connected to the electric wire 4 is installed in a freezer. As a result, the reducing element ion supply unit 3 can reliably perform its function.

[0030] The power supply line 5 is configured to supply power to the voltage application means 2. The power supply line 5 is composed of wiring, a connector, etc. connected to a predetermined power supply source. The wiring is composed of a conductor for transmitting power. The connector is configured to receive a power terminal of the voltage application means 2.

[0031] When the reducing element ion supply unit 3 of the food oxidation prevention device 1 is configured as described above, reducing element ions can be effectively supplied to food. As a result, it is possible to effectively prevent food oxidation. Furthermore, the food oxidation prevention device 1 having the above-described configuration can safely and effectively prevent food oxidation.

[0032] Next, the operation of the food oxidation prevention device according to the embodiment of the present invention when actually used will be described with reference to Fig. 3. Fig. 3 is a diagram showing an example of how the food oxidation prevention device according to the present embodiment is used.

[0033] 3, the power supply line 5 of the food material oxidation prevention device 1 of this embodiment is connected to a predetermined power supply source (not shown). A vinyl sheet (vinyl bag) is placed under the reducing element ion supply unit 3 of the food material oxidation prevention device 1. The vinyl sheet is provided for hygienic reasons and may be omitted.

[0034] The food material 8 is a fillet of salmon. The food material 8 is placed on a polystyrene foam tray and sealed with transparent cling film. The packaging form (packaging material) of the food material 8 is not limited to this, and may be plastic wrap, a cardboard box, polystyrene foam, etc. The food material 8 does not have to be packaged. That is, the food material 8 may be placed in contact with the semiconductor part 31 or in close proximity. Furthermore, as long as it is an enclosed space, the food material 8 may be placed away from the semiconductor part 31. In this use example, the food material 8 is in a first state in which it is placed on the semiconductor part 31 via the packaging material.

[0035] In the first state, when the switch 21 of the food material oxidation prevention device 1 is switched to the ON state, a DC voltage within a predetermined range is applied to the semiconductor portion 31 of the reducing element ion supply unit 3 via the voltage application means 2. The predetermined range of the DC voltage is preferably 1.6 V or more and 12 V or less, and particularly preferably 1.6 V or more and 2.0 V or less. Furthermore, the time (processing time) for applying the DC voltage to the food material 8 is preferably 2 minutes or more, and more preferably 5 minutes or more. By satisfying these conditions, the reducing element ions supplied to the food material via the semiconductor portion 31 of the reducing element ion supply unit 3 can effectively exert an antioxidant effect (reduction effect) on the food material 8. The processing time may be changed depending on the weight and packaging form of the food material 8. For example, the processing time can be 0.6 seconds / gram or more, and if the food material is packaged, it can be 1.5 seconds / gram or more.

[0036] The food oxidation prevention device 1 of this embodiment can be used in all temperature ranges, including room temperature, refrigeration, and freezing. For example, by installing the food oxidation prevention device 1 in a refrigerator, it is possible to exert an antioxidant effect on food ingredients in the refrigerator. FIG. 4 is a diagram showing a schematic configuration of a refrigerator equipped with a food oxidation prevention device according to an embodiment of the present invention. The refrigerator 100 has the same components as existing refrigerators (refrigerator-freezers) except that it is equipped with the food oxidation prevention device 1. In other words, the food oxidation prevention device 1 is retrofitted to an existing refrigerator.

[0037] Specifically, as shown in FIG. 4, the refrigerator 100 includes a refrigerator compartment 100a, a freezer compartment 100b, and a vegetable compartment 100c. The voltage application means 2 is installed on a side of the refrigerator 100. The reducing element ion supply unit 3 is installed inside the refrigerator compartment 100a. The other components of the foodstuff oxidation prevention device 1 are as described above. With this configuration, reducing element ions can be supplied to foodstuffs placed inside the refrigerator compartment 100a (enclosed space) via the semiconductor unit 31 of the reducing element ion supply unit 3. Therefore, oxidation of foodstuffs placed on the semiconductor unit 31 (foodstuffs in the first state) as well as foodstuffs placed inside the refrigerator compartment 100a (foodstuffs in the second state) can be prevented. From the viewpoint of efficiently performing this function, the volume of the enclosed space in which one reducing element ion supply unit 3 is installed is preferably 4000 liters or less. In other words, for example, when the volume of the refrigerator compartment 100a is 5000 liters, it is preferable to provide two reducing element ion supply units 3 in the refrigerator compartment 100a.

[0038] Furthermore, it is preferable that the time required for the sealed space to be sufficiently filled with reducing element ions is 1.8 seconds / liter or more. For example, if the sealed space is 4000 liters, it is preferable to use the foodstuff oxidation prevention device 1 at least two hours after the reducing element ion supply unit 3 is installed in the sealed space. This allows the sealed space to be sufficiently filled with reducing element ions. In other words, for foodstuffs in the second state, it is preferable to fill the sealed space with reducing element ions and then use the foodstuff oxidation prevention device 1 (treating the foodstuffs with the foodstuff oxidation prevention device at a predetermined DC voltage (1.6V to 12V)).

[0039] Furthermore, it is preferable to use the foodstuff oxidation prevention device 1 for two minutes or more on foodstuffs in the first state or foodstuffs in the second state that are in a sealed space filled with reducing element ions. This ensures that reducing element ions are supplied to the foodstuffs. The reducing element ion supply unit 3 can be provided in any compartment of the refrigerator 100. The voltage application means 2 may be built into the refrigerator 100. The reducing element ion supply unit 3 may be embedded in each compartment. In other words, the foodstuff oxidation prevention device 1 may be installed in advance when the refrigerator 100 is manufactured. The refrigerator 100 may also include only one of a refrigerator and a freezer.

[0040] As described above, the oxidation of food ingredients can be prevented by using the food ingredient oxidation prevention device 1. For example, freezer burn (oxidation) of frozen food ingredients can be reduced during freezing, enabling extremely long-term frozen storage. It is also possible to eliminate the distinctive odor of meat (rancid odor), animal odor, and fishy odor of seafood.

[0041] In this way, it is possible to provide a food oxidation prevention method that prevents oxidation of food ingredients using food oxidation prevention device 1. The food oxidation prevention method can include the steps of preparing food oxidation prevention device 1, arranging food ingredients in first to third states, and applying a DC voltage in the range of 1 V to 12 V to semiconductor section 31 of reducing element ion supply section 3. The food oxidation prevention method may also include other steps, such as providing reducing element ion supply section 3 of food oxidation prevention device 1 in an enclosed space and filling the enclosed space with reducing element ions.

[0042] The configuration and operation of the food oxidation prevention device, food oxidation prevention method, and refrigerator of the present invention have been described above with reference to the accompanying drawings. However, the configuration of the food oxidation prevention device, food oxidation prevention method, and refrigerator of the present invention is not limited to the above. For example, the food oxidation prevention device 1 may include a voltage switching unit for changing the range of the DC voltage, independent of the voltage application means 2. Furthermore, the electric wire and the power supply line may be configured as components of the voltage application means. Furthermore, the processing of food in the first, second, and third states may be combined. For example, a reducing element ion supply unit with a conductive extension may be installed in the refrigerator to combine the second and third states. This allows efficient prevention of oxidation of food placed in the conductive extension (food in the second and third states) even when the sealed space is not filled with reducing element ions. [Example]

[0043] The present invention will be described in detail below based on examples, but the present invention is not limited thereto.

[0044] First, a reducing element ion supplying section for supplying reducing element ions to food materials was prepared as follows.

[0045] First, a copper plate electrode and an electric wire were prepared, and one end of the electric wire was electrically connected to the electrode as shown in Figure 2 (see electrode part 32 and electric wire 4 in Figure 2). Also, 2000 g of silicone rubber, an inorganic polymer compound, was prepared as an insulator to be used in fabricating the reducing element ion supply part. Furthermore, 40 g of yttrium oxide and 60 g of gadolinium oxide were prepared as materials to be added to this insulator.

[0046] Next, the mixed powder of yttrium oxide and gadolinium oxide was added little by little to the prepared silicone rubber material while stirring to prepare a mixture, and then the curing agent was added little by little to the resulting mixture while stirring, and the mixture was thoroughly stirred.

[0047] Next, this mixture was poured into a mold having a rectangular parallelepiped depression (depression size: 7 cm width, 30 cm height, 3 cm thickness). At the same time, an electrode prepared in advance was immersed and fixed in the mixture so that the electrode was completely enveloped in the mixture. The mold containing the mixture and electrode was then placed in a drying oven and dried at 70°C for 30 minutes. This resulted in a reducing element ion supply unit comprising a roughly rectangular parallelepiped semiconductor part and an electrode.

[0048] Next, using the reducing element ion supply unit obtained above, an apparatus for preventing oxidation of food materials was produced as follows.

[0049] First, we prepared a control box (voltage application means) that has the function of an AC / DC converter that can convert AC voltage (100V) into any DC voltage (for example, 1.6V to 12V) and output it, as well as an ON / OFF switch, an output terminal on the anode side, an output terminal on the cathode side, and a fuse.

[0050] Next, the other end of the electric wire was connected to the cathode output terminal of the control box, thereby electrically connecting the reducing element ion supply unit obtained above to the control box, thereby obtaining the food oxidation prevention device shown in Figure 1 by reference numeral 1.

[0051] (Experimental Example 1) An experiment was conducted to confirm the effectiveness of the food oxidation prevention device obtained above. The unpleasant odor of meat and fish is caused by lipid oxidation and can be quantified as a peroxide value (POV). The measurement of this peroxide value will be explained based on an experimental example to demonstrate that the oxidation of meat and fish can be prevented by measuring this peroxide value. The experiment was conducted by measuring the peroxide value of commercially available food ingredients. Experimental Examples 1 and 6 were conducted on the same day. Separately, Experimental Examples 2 to 5 were conducted on the same day. The food ingredients used in Experimental Examples 1 and 6 had the same expiration dates, and the food ingredients used in Experimental Examples 2 to 5 also had the same expiration dates. Furthermore, the food ingredients used in Experimental Examples 1 to 6 were prepared so that they had the same time until their expiration date (48 hours). The details of the experiment are as follows.

[0052] First, we prepared chicken (minced thigh) as a commercially available food material. The chicken was placed in a polystyrene foam tray and sealed with transparent plastic wrap. We also prepared purified diethyl ether, a mixed solvent of acetic acid and chloroform (volume ratio 3:2), a saturated potassium iodide (KI) solution, a sodium thiosulfate solution (0.01 mol / L), and a starch solution.

[0053] Next, the food was placed on the reducing element ion supply unit of the food oxidation prevention device. The food oxidation prevention device was then turned on at a DC voltage of 1.6 V and maintained for 2 minutes. This completed the food oxidation treatment by the food oxidation prevention device.

[0054] Next, the peroxide value was measured as follows based on "Hygiene Test Methods, Commentary 2015, Deterioration Test, Acid Value, Peroxide Value."

[0055] First, the sample was prepared. The food material treated in the food material oxidation prevention device was shredded to obtain a specimen. The amount of this specimen was determined to be sufficient to obtain oil and fat for the test procedure. The specimen was placed in a stoppered Erlenmeyer flask, and purified diethyl ether was added so that the specimen was immersed. The stoppered Erlenmeyer flask was left in a dark place at room temperature for 1 hour while being shaken. The stoppered Erlenmeyer flask contained both solid matter and liquid.

[0056] Next, the liquid in the stoppered Erlenmeyer flask was filtered using filter paper to prevent the solids from leaking out. Purified diethyl ether was added to the stoppered Erlenmeyer flask so that the solids were half-immersed, and the stoppered Erlenmeyer flask was shaken and filtered using the same filter paper. The two filtrates were combined and dehydrated with anhydrous Na2SO4. The diethyl ether was then completely removed under reduced pressure while passing N2 gas through, and the residue was used as a sample.

[0057] Next, the test procedure was carried out as follows. A sample (approximately 1 g) was placed in a stoppered Erlenmeyer flask, and 25 mL of a mixed solvent of acetic acid and chloroform (volume ratio 3:2) was added. If necessary, the flask was heated to dissolve the sample. After the air in the stoppered Erlenmeyer flask was replaced with N2 gas, 1 mL of a freshly prepared saturated potassium iodide (KI) solution was added, the flask was immediately stoppered, and the flask was gently shaken and left to stand at room temperature in a dark place for 10 minutes.

[0058] Next, 30 mL of water was added to a stoppered Erlenmeyer flask, vigorously shaken, and titrated with 0.01 mol / L sodium thiosulfate (Na2S2O3) solution using 1 mL of starch solution as an indicator. The peroxide value (POV) was calculated using the following formula. A blank test was also performed separately to correct for this.

[0059] Peroxide Value (POV) Calculation Formula POV(meq / kg)=(ab)f*10 / W (In the formula, a is the titration constant (mL) of 0.01 mol / L sodium thiosulfate (Na2S2O3) solution, b is the titration constant (mL) of 0.01 mol / L sodium thiosulfate (Na2S2O3) solution in the blank test, f is the factor of 0.01 mol / L sodium thiosulfate (Na2S2O3) solution, and W is the amount of sample taken (g).)

[0060] (Experimental Examples 2 to 4) Experimental Examples 2 to 4 were carried out in the same manner as Experimental Example 1, except that the DC voltage was changed as shown in Figures 6 to 8. The DC voltage in Experimental Example 2 was 3 V, the DC voltage in Experimental Example 3 was 6 V, and the DC voltage in Experimental Example 4 was 12 V. The measurement results are shown in Figures 6 to 8.

[0061] Experimental Examples 5 and 6 (Experiments without using a food oxidation prevention device) Except for not using the foodstuff oxidation prevention device, the peroxide value was measured in the same manner as in the experiment carried out in Experimental Example 1. The measurement results are shown in Figures 9 and 10.

[0062] (evaluation) The measurement results for each experimental example are summarized in FIG. 11 and evaluated based on the following evaluation criteria.

[0063] Less than 5 meq / kg: Fresh lipids. Low degree of oxidation and good quality. 5 meq / kg or more but less than 10 meq / kg: Slight oxidation. Some oxidation has progressed, but there is no problem with the quality. 10 meq / kg to 20 meq / kg: Moderate oxidation. Oxidation is progressing and starting to affect flavor and quality. 20 meq / kg or more: Severe oxidation. Significant oxidation has progressed and the quality has clearly deteriorated. Health risks must also be considered.

[0064] 11 and the above evaluation criteria, it was found that a relatively good antioxidant effect (reduction effect) was exhibited in the DC voltage range of 1.6 V to 12 V. Furthermore, a particularly excellent antioxidant effect (reduction effect) was obtained in the DC voltage range of 1.6 V to 2 V.

[0065] In addition, when the food material was placed in an enclosed space (400 liters) at a distance of 0.3 m from the reducing element ion supply unit (second state), the food material oxidation prevention device was turned on for a predetermined time (1.8 seconds / liter) or more to fill the enclosed space with reducing element ions, and then the food material was processed using the food material oxidation prevention device at a predetermined DC voltage (1.6V to 12V) for 2 minutes, results similar to those obtained in Figure 11 were obtained. In addition, when a stainless steel plate (conductive extension part) was connected to the semiconductor part and food was placed on the stainless steel plate (third state), and the food oxidation prevention device was used to process food for 2 minutes at a specified DC voltage (1.6V to 12V), results similar to those shown in Figure 11 were obtained.

[0066] FIG. 12 is a table showing the peroxide values ​​of other food ingredients (pork, salmon, and mackerel) without treatment and with treatment using a food ingredient oxidation prevention device at a DC voltage of 1.6 V. The antioxidant effect (reduction effect) was confirmed for both food ingredients with low POV without treatment (pork and salmon) and food ingredients with high POV without treatment (mackerel). Thus, the reduction effect was also observed for other food ingredients. Therefore, the food ingredient oxidation prevention device and food ingredient oxidation prevention method of the present invention can be said to be a food ingredient reduction device and food ingredient reduction method. Therefore, the present invention is expected to eliminate rancid odors caused by oxidation, such as the odor of chicken, the fishy odor of fish, and the gamey odor of wild boar.

[0067] Below, we will consider the principles that make it possible to prevent food oxidation (reduce food). Food oxidation occurs when electrons are removed from the lipids contained in the food, resulting in an increase in peroxides. Therefore, if electrons are supplied to the food, it can be reduced. However, lipids are oils and are insulators. Since there are no paths for electrons in lipids, it is generally thought that it is impossible to use electrons to prevent food oxidation.

[0068] The food oxidation prevention device of the present invention can amplify the energy level of electrons in the semiconductor (particularly polymer semiconductor) contained in the semiconductor section. It is believed that electrons with the amplified energy level react with the humidity (moisture) in the air to generate solvated electrons. In other words, it is believed that the food oxidation prevention device of the present invention can supply solvated electrons to the air. In other words, it is believed that the food oxidation prevention device of the present invention can utilize solvated electrons in the air. Solvated electrons are electrons solvated with water molecules and act as ions on conductors and insulators. This is believed to have made it possible for humankind to reduce food ingredients for the first time. Although solvated electrons are fermions, they always pair up. Therefore, paired solvated electrons behave like bosons. Furthermore, solvated electrons generated at a DC voltage range of 1.6 V to 2 V, which provided particularly excellent antioxidant (reduction) effects, are believed to be in a favorable state (have favorable reduction energy) to pass through ion channels in food cells. It is believed that this effectively prevented food oxidation.

[0069] From the above speculation, it can be inferred that if the food antioxidant device is used on cell membranes that have become brittle due to oxidation, the elasticity of the food can be restored due to the reduction effect of the treatment. In order to confirm this effect of the food antioxidant device, further experiments were conducted using the food antioxidant device obtained above.

[0070] (Experimental Example 1A) First, frozen yellowfin tuna (lean meat) was prepared as a commercially available food sample. The frozen yellowfin tuna was placed in a polystyrene foam tray and sealed with transparent plastic wrap. Next, the food was placed on the reducing element ion supply unit of the food oxidation prevention device. The food oxidation prevention device was then turned on at a DC voltage of 1.6 V and maintained for 2 minutes. This completed the food treatment by the food oxidation prevention device. The food was then slowly thawed at room temperature. After thawing, the food was visually observed to determine whether or not any drips were coming out of the food.

[0071] (Experimental Example 1B) The presence or absence of dripping was observed under the same conditions as in Experimental Example 1A, except that the food oxidation prevention device was not used. The food materials in Experimental Example 1A and Experimental Example 1B were prepared so that the time until their expiration dates was the same.

[0072] As a result, when the food oxidation prevention device was not used (no treatment), dripping occurred from the thawed food, as shown in Figure 13(a). On the other hand, when the food oxidation prevention device was used (treatment), no dripping occurred from the thawed food, as shown in Figure 13(b).

[0073] This result is thought to be due to the fact that in Experimental Example 1A, the cell membranes, which had become brittle due to oxidation, regained their elasticity and became less likely to tear due to the reduction effect of the food material oxidation prevention device. Because the majority of drips are umami components, food processed with the food material oxidation prevention device is expected to produce a dramatic reduction in drips upon thawing, resulting in a significantly improved flavor. These experimental examples suggest that using the food material oxidation prevention device of the present invention to age meat, for example, can supply a large amount of (solvated) electrons through ion channels to meat cells, which begin to change over time toward oxidative degradation from the moment their vital energy is lost, thereby preventing intracellular oxidation and maintaining the meat in an electron-rich state. Thus, the food material oxidation prevention device and food material oxidation prevention method of the present invention can also age meat over time while maintaining an electron-rich state. The food material oxidation prevention device, food material oxidation prevention method, and refrigerator of the present invention can be suitably applied to such meat aging methods (reduction aging methods). [Explanation of symbols]

[0074] 1:Food oxidation inhibitor 2: Voltage application means 3: Reducing element ion supply unit 4: Electric wire 5:Power supply line 8: Ingredients 21: Switch 22:Anode terminal 23: Cathode terminal 31: Semiconductor Department 32: Electrode part 33: Conductive extension 100: Refrigerator 100a: Refrigerator 100b: Freezer room 100c: Vegetable compartment

Claims

1. A food oxidation prevention device used to prevent oxidation of food materials, a voltage application means having an anode terminal and a cathode terminal and configured to output a DC voltage; The device has a semiconductor part including a semiconductor made of an insulator to which a predetermined substance is added, and an electrode part provided inside the semiconductor part and electrically connected to the cathode terminal of the voltage application means, and a reducing element ion supply means configured to supply ions having a reducing element to the food material, When the voltage application means applies a DC voltage in the range of 1.6 V or more and 12 V or less to the semiconductor portion, the ions having the reducing element are supplied to the food material via the semiconductor portion, thereby preventing oxidation of the food material.

2. The food oxidation prevention device described in claim 1 has a configuration in which the semiconductor is an insulator made of an inorganic polymer containing silicon oxide as its main component, or an organic polymer containing silicon oxide as its main component, and the specified substance is added to the insulator, causing lattice defects in the crystal structure of the insulator.

3. the insulator includes silicone rubber; 3. The food oxidation prevention device according to claim 2, wherein the predetermined substance includes at least one of yttrium oxide and gadolinium oxide.

4. 2. The food oxidation prevention device according to claim 1, wherein the range of the DC voltage is 1.6 V or more and 2.0 V or less.

5. In a first state in which the food material is placed in contact with or in proximity to the semiconductor portion, In a second state in which the food material is placed away from the semiconductor unit in the enclosed space provided with the semiconductor unit, or The reducing element ion supply means further includes a conductive extension portion extending from the semiconductor portion, and in a third state in which the food material is placed on the conductive extension portion, 2. The food oxidation prevention device according to claim 1, wherein the reducing element ion supplying means is configured to supply the ions having the reducing element to the food.

6. in the first state or the third state, or In the second state in which the sealed space is filled with the ions having the reducing element, 6. The food oxidation prevention device according to claim 5, wherein the ions having the reducing element are supplied to the food for two minutes or more.

7. A method for preventing oxidation of food materials, comprising using the food material oxidation prevention device according to any one of claims 1 to 6 to prevent oxidation of the food materials.

8. A refrigerator comprising the foodstuff oxidation prevention device according to any one of claims 1 to 6.

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