Food oxidation prevention device, food oxidation prevention method, and cooling chamber

Abstract

To provide an apparatus and method for preventing oxidation of food ingredients, and a cooling cabinet equipped with the apparatus for preventing oxidation of food ingredients. [Solution] A food oxidation prevention device 1 used to prevent oxidation of food ingredients, comprising: a voltage application means 2 having an anode terminal 22 and a cathode terminal 23, and configured to output a DC voltage; a semiconductor section including a semiconductor made of an insulator with a predetermined substance added to it; and a reducing element ion supply means 3 having an electrode section provided inside the semiconductor section and electrically connected to the cathode terminal of the voltage application means, and configured to supply ions having a reducing element to food ingredients; when the voltage application means applies a DC voltage in the range of 1.6V or more and 12V or less to the semiconductor section, ions having the reducing element are supplied to food ingredients via the semiconductor section, thereby preventing oxidation of the food ingredients. The food oxidation prevention device is characterized in that it comprises:

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 cooling chamber. [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 the cooking oil (see Patent Document 1).

[0003] The edible oil oxidation prevention device can effectively prevent oxidation of edible oil, thereby reducing the frequency of changing edible oil. On the other hand, there is a demand to prevent oxidation of food ingredients (especially edible meat 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 the 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 an apparatus and method for preventing oxidation of food ingredients for preventing oxidation of food ingredients, and to provide a cooling cabinet equipped with an apparatus for preventing oxidation of food ingredients. [Means for solving the problem]

[0007] Such an object 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, comprising: A voltage application means having an anode terminal and a cathode terminal 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 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 device for preventing oxidation of food materials described in (1) above, in which the semiconductor is configured such that lattice defects are generated in the crystal structure of the insulator, which is made of an inorganic polymer containing silicon oxide as its main component, or an organic polymer containing silicon oxide as its main component, by adding the specified substance to the insulator.

[0009] (3) The insulator includes silicone rubber, The food oxidation prevention device according to (2) above, wherein the predetermined substance contains 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 close proximity to the semiconductor portion, In a second state in which the food material is placed away from the semiconductor part in the enclosed space in which the semiconductor part is provided, 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 2 minutes or more.

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

[0014] (8) A refrigerator comprising the food oxidation prevention device according to any one of (1) to (6) above. Effect of the Invention

[0015] According to the present invention, it is possible to provide an apparatus and a method for preventing oxidation of food ingredients for preventing oxidation of food ingredients, and also to provide a cooling cabinet equipped with an apparatus for preventing oxidation of food ingredients. [Brief description 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. [Diagram 2] FIG. 2 is a perspective view mainly showing the configuration of a reducing element ion supplying section of the device for preventing oxidation of food materials according to the embodiment of the present invention. [Diagram 3] FIG. 3 is a diagram showing an example of use of the device for preventing oxidation of food materials according to the embodiment of the present invention. [Figure 4] FIG. 4 is a diagram showing a schematic configuration of a cooling box equipped with an apparatus for preventing oxidation of food materials according to an embodiment of the present invention. [Diagram 5] FIG. 5 is the test report of the peroxide value of Experimental Example 1 (DC voltage 1.6 V). [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 in Experimental Example 4 (DC voltage 12 V). [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 ​​for other food ingredients (pork, salmon, and mackerel) in the untreated case and in the case where the food oxidation prevention device was used at a DC voltage of 1.6 V (treated). [Figure 13] Figure 13 shows a graph showing the presence or absence of drips in thawed yellowfin tuna (frozen red meat of yellowfin tuna) when (a) the food oxidation prevention device of the present invention is not used and when (b) the food 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 PREFERRED EMBODIMENTS

[0017] DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS Hereinafter, the foodstuff oxidation prevention device, foodstuff oxidation prevention method, and cooling chamber of the present invention will be described in detail based on 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 a configuration of a reducing element ion supplying section 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 oxidation prevention device 1 of this embodiment includes a voltage application means 2, a reducing element ion supplying section (reducing element ion supplying means) 3, an electric wire 4, and a power supply line 5. The food 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 by the peroxide value (POV), the food ingredient is not limited to these, and may be, for example, processed food, dairy products, etc. Below, each component of the food oxidation prevention device 1 will be specifically described.

[0020] The voltage application means 2 is configured to output (apply) a DC voltage to the reducing element ion supplying section 3 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 (output terminal on the anode side) 22, and a cathode terminal (output terminal on the cathode side) 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 includes a function 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 (for example, a household outlet) as a DC voltage. In this way, the voltage application means 2 of this embodiment is configured as a control box.

[0021] The voltage application means 2 is not limited to the above-mentioned 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 be configured to adjust the DC voltage within a predetermined range. For example, the voltage application means 2 may be equipped with 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 unit 31 of the reducing element ion supply unit 3. The voltage application means 2 may be configured to apply a constant DC voltage.

[0022] The reducing element ion supplying unit 3 is configured to supply ions having a reducing element (hereinafter referred to as reducing element ions) to the food material. That is, the reducing element ion supplying unit 3 functions as a reducing element ion supplying means. The reducing element ions are solvated electrons having properties as negative ions. In this specification, ions generated when electrons having an amplified energy level (free electrons) 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 cause lattice defects in the crystal structure of the insulator. The predetermined substance used to cause 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 be chromium, manganese, cobalt, nickel, iron, etc., or an oxide thereof.

[0024] In the present invention, the material of the insulator used in manufacturing the semiconductor section 31 is not particularly limited, but it is preferable to form the insulator using any one of the following compounds (1) to (4). (1) An inorganic polymer compound containing silicon oxide as its main component (2) An organic polymer compound containing silicon oxide as its 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 main component, or an organic polymer compound containing silicon oxide as a main component. As a result, the semiconductor section 31 is configured to include a polymer semiconductor. By applying a DC voltage to the semiconductor section 31 configured as described above, the energy level of the electrons in the polymer semiconductor can be efficiently amplified. Specifically, it can be amplified from about 0.07 eV to about 0.6 eV. As a result, the electrons having the amplified energy level react with the humidity (moisture) in the air, and solvated electrons can be efficiently generated. That is, the reduced element ions can be efficiently supplied. It is preferable that the semiconductor section 31 contains an insulator and a predetermined substance in a ratio of 20:1 to 10:1. As a result, the above-mentioned effects can be more reliably exhibited. It is preferable that the semiconductor section 31 contains a hardener, a crosslinking agent, a plasticizer, a colorant, etc. as an auxiliary material. When the semiconductor section 31 contains an auxiliary material, it is preferable that the semiconductor is mainly contained (90 mass% or more).

[0026] The semiconductor section 31 has a rectangular parallelepiped (plate-like) shape. This allows food to be stably arranged on the semiconductor section 31. As a result, reducing element ions can be efficiently supplied to the food. A state in which food is arranged in contact with or close to the reducing element ion supply section 3, such as being arranged 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. Also, as 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 from the semiconductor section 31 by about 0.3 m to 3 m). A state in which food is arranged in a sealed space and close to the semiconductor section 31 is referred to as a second state. Note that in this specification, the sealed space includes not only a completely sealed space but also a space with high sealing properties (for example, the interior space of a refrigerator). The shape of the semiconductor portion 31 is not particularly limited as long as it is capable of supplying reducing element ions to the food material, and it is possible to form it 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 efficiently manufactured. The electrode portion 32 may be made of any material having electrical conductivity. The electrode portion 32 is preferably corrosion resistant. For example, the electrode portion 32 may be made of nickel, a carbon material, or the like. The semiconductor portion 31 is provided around the electrode portion 32.

[0028] The reducing element ion supplying part 3 having such a configuration is connected only to the cathode terminal 23 of the voltage application means 2, and is not connected to the anode terminal 22. That is, while the food oxidation prevention device 1 according to the present embodiment is actually used, a DC voltage of the cathode is applied to the reducing element ion supplying part 3 via the voltage application means 2, but no DC current flows through the reducing element ion supplying part 3. The reducing element ion supplying part 3 may also be provided with a protective device (metal fittings, etc.) around the semiconductor part 31 to prevent damage, deterioration, etc. of the reducing element ion supplying part 3. Furthermore, the reducing element ion supplying part 3 may also be provided with a conductive extension part 33 provided extending from the semiconductor part 31 (FIG. 14). The semiconductor part 31 and the conductive extension part 33 can be connected, for example, by soldering, welding, crimping, mechanical joining, etc. The conductive extension part 33 can be formed, for example, of a metal plate material (for example, a stainless steel plate). This allows the conductive extension part 33 to function as a second electrode, and the reducing element ions can be efficiently supplied to the food via the conductive extension part 33. That is, in a state where the food is placed on the conductive extension part 33 (third state), the reducing element ions can be efficiently supplied to the food. As a result, the oxidation of the multiple food ingredients placed on the conductive extension part 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 configured of a metal conductor having high conductivity (e.g., copper, aluminum, etc.). The electric wire 4 is preferably configured such that the surface of the metal conductor is coated with an insulating material. This can ensure electrical insulation between the metal conductor and the surrounding environment. In addition, 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 can suppress or prevent embrittlement of the electric wire 4 and deterioration of the 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 function of the reducing element ion supply unit 3 can be reliably exhibited.

[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. that is 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 supply terminal of the voltage application means 2.

[0031] When the reducing element ion supplying section 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 becomes possible to effectively prevent oxidation of food. Furthermore, the food oxidation prevention device 1 having the above-described configuration can safely and effectively prevent oxidation of food.

[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 use of the food oxidation prevention device according to the present embodiment.

[0033] 3, the power supply line 5 of the food 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 oxidation prevention device 1. The vinyl sheet is provided for hygienic reasons and may be omitted.

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

[0035] In the first state, when the switch 21 of the food oxidation prevention device 1 is switched to the ON state, a DC voltage in a predetermined range is applied to the semiconductor section 31 of the reducing element ion supply section 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. In addition, 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 section 31 of the reducing element ion supply section 3 can effectively exert an anti-oxidation effect (reducing effect) on the food material 8. The processing time may be changed depending on the weight of the food material 8 and the packaging form. For example, the processing time can be 0.6 seconds / gram or more, and when 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 cooling chamber, it is possible to exert an anti-oxidation effect on food ingredients in the cooling chamber. FIG. 4 is a diagram showing a schematic configuration of a cooling chamber equipped with a food oxidation prevention device according to an embodiment of the present invention. The cooling chamber 100 has the same components as those of existing cooling chambers (freezer-refrigerators) 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 cooling chamber.

[0037] Specifically, as shown in FIG. 4, the cooling chamber 100 includes a refrigerator chamber 100a, a freezer chamber 100b, and a vegetable chamber 100c. The voltage application means 2 is installed on the side of the cooling chamber 100. The reducing element ion supplying unit 3 is installed inside the refrigerator chamber 100a. The other configurations of the food oxidation prevention device 1 are as described above. With this configuration, reducing element ions can be supplied to food placed inside the refrigerator chamber 100a (sealed space) via the semiconductor unit 31 of the reducing element ion supplying unit 3. Therefore, oxidation of food can be prevented not only for food placed on the semiconductor unit 31 (food in the first state) but also for food placed inside the refrigerator chamber 100a (food in the second state). From the viewpoint of efficiently exerting such a function, the volume of the sealed space in which one reducing element ion supplying 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 food ingredient oxidation prevention device 1 at least two hours after the reducing element ion supply unit 3 is provided in the sealed space. This allows the sealed space to be sufficiently filled with reducing element ions. In other words, for food ingredients in the second state, it is preferable to fill the sealed space with reducing element ions and then use the food ingredient oxidation prevention device 1 (processing the food ingredients with the food ingredient oxidation prevention device at a predetermined DC voltage (1.6V to 12V)).

[0039] It is also preferable to use the food oxidation prevention device 1 for at least two minutes on food in the first state or food in the second state in a sealed space filled with reducing element ions. This ensures that reducing element ions are supplied to the food. The reducing element ion supply unit 3 can be provided in any chamber of the cooling chamber 100. The voltage application means 2 may be built into the cooling chamber 100. The reducing element ion supply unit 3 may be embedded in each chamber. That is, the food oxidation prevention device 1 may be provided in advance when the cooling chamber 100 is manufactured. The cooling chamber 100 may include only one of a refrigerator and a freezer.

[0040] As described above, by using the food oxidation prevention device 1, it is possible to prevent food oxidation. For example, freezer burn (oxidation) of frozen food can be reduced during freezing, making it possible to store food frozen for an extremely long period of time. It is also possible to eliminate the unique 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 the food oxidation prevention device 1. The food oxidation prevention method can include the steps of preparing the 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 the semiconductor section 31 of the reducing element ion supply section 3. The food oxidation prevention method may also include other steps, for example, providing the reducing element ion supply section 3 of the 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 cooling chamber of the present invention have been described above based on the attached drawings, but the configurations of the food oxidation prevention device, food oxidation prevention method, and cooling chamber of the present invention are not limited to those described above. For example, the food oxidation prevention device 1 may be provided with a voltage switching unit for changing the range of the DC voltage independent of the voltage application means 2. Also, the electric wire and the power supply line may be configured as components of the voltage application means. Also, the processing of food in the first state, the second state, and the third state may be combined. For example, a reducing element ion supply unit with a conductive extension part may be installed in the cooling chamber so as to combine the second state and the third state. This makes it possible to efficiently prevent oxidation of the food placed in the conductive extension part (food in the second and third states) even when the sealed space is not filled with reducing element ions. EXAMPLES

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

[0044] First, a reducing element ion supplying section for supplying reducing element ions to foodstuffs 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 Fig. 2 (see electrode part 32 and electric wire 4 in Fig. 2). In addition, 2000 g of silicone rubber material, which is an inorganic polymer compound, was prepared as an insulator 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. Then, the curing agent was added little by little to the obtained mixture while stirring, and thoroughly stirred.

[0047] Next, this mixture was poured into a mold having a rectangular parallelepiped depression (dimensions of depression: 7 cm wide, 30 cm high, 3 cm thick). At the same time, an electrode prepared in advance was immersed in the mixture and fixed so that the electrode was completely enveloped in the mixture. The mold containing the mixture and the electrode was then placed in a drying furnace and dried at 70°C for 30 minutes. This resulted in a reducing element ion supply unit having a roughly rectangular parallelepiped semiconductor portion 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 an 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 output terminal on the cathode side of the control box to electrically connect the reducing element ion supply unit obtained above to the control box, thereby obtaining an antioxidation device for food ingredients as shown by reference numeral 1 in FIG.

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

[0052] First, chicken meat (minced thigh) was prepared as a commercially available food material to be used as a sample. The chicken meat was placed on a polystyrene foam tray and sealed with transparent plastic wrap. In addition, 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 were prepared.

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

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

[0055] First, the sample was prepared. The foodstuffs treated in the foodstuff oxidation prevention device were cut into small pieces to obtain a specimen. The amount of the specimen was determined to be sufficient to obtain fats and oils 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 solids and liquids.

[0056] Next, the liquid in the stoppered Erlenmeyer flask was filtered using filter paper to prevent the solids from flowing out. In addition, purified diethyl ether was added to the stoppered Erlenmeyer flask so that the solids were half-immersed, the stoppered Erlenmeyer flask was shaken, and the liquid was filtered using the same filter paper. The two filtrates were combined and dehydrated with anhydrous Na2SO4, after which the diethyl ether was 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. The 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. At this time, the flask was heated as necessary to dissolve the sample. After the air in the stoppered Erlenmeyer flask was replaced with N2 gas, 1 mL of a saturated potassium iodide (KI) solution prepared just before use was added, the flask was immediately stoppered, gently shaken, and left in a dark place at room temperature 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 based on the following formula. A blank test was also performed separately to make corrections.

[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 food oxidation prevention equipment) 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 Figs. 9 and 10.

[0062] (evaluation) The measurement results for each experimental example are summarized in FIG. 11 and were 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 to less than 10 meq / kg: Mild oxidation. Some oxidation has progressed, but there is no problem with the quality. 10 meq / kg to less than 20 meq / kg: Moderate oxidation. Oxidation is progressing and starting to affect flavor and quality. Over 20 meq / kg: High degree of oxidation. Oxidation has progressed significantly, and the deterioration of quality is obvious. Health risks must also be considered.

[0064] From the graph of the measurement results shown in Fig. 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 food ingredients were 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 ingredient oxidation prevention device was turned on for a specified time (1.8 seconds / liter) or more to fill the enclosed space with reducing element ions, and then the food ingredients were processed by the food ingredient oxidation prevention device at a specified DC voltage (1.6 V to 12 V) for 2 minutes, results similar to those shown 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 food was processed by the food oxidation prevention device for 2 minutes at a specified DC voltage (1.6 V to 12 V), results similar to those shown in Figure 11 were obtained.

[0066] FIG. 12 is a table showing the peroxide value for other food ingredients (pork, salmon, and mackerel) in the case of no treatment and in the case of treatment using the food ingredient oxidation prevention device at a DC voltage of 1.6V. The antioxidant effect (reduction effect) was confirmed for both food ingredients with a low POV without treatment (pork and salmon) and food ingredients with a high POV without treatment (mackerel). In this way, the reduction effect was obtained for other food ingredients as well. For this reason, 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, according to the present invention, it is expected to eliminate rancid odors caused by oxidation, such as the odor of chicken, the fishy odor of fish, and the animal odor of wild boar meat.

[0067] Below, we will consider the principles that make it possible to prevent the oxidation of ingredients (reduction of ingredients). Oxidation of ingredients occurs when electrons are removed from the lipids contained in the ingredients, resulting in an increase in peroxides. For this reason, reduction is possible if electrons are supplied to the ingredients. However, lipids are oils and insulators. Since lipids do not have paths for electrons to pass through, it is generally thought to be impossible to use electrons to prevent the oxidation of ingredients.

[0068] Here, according to the food oxidation prevention device of the present invention, the energy level of electrons can be amplified in the semiconductor (particularly polymer semiconductor) included in the semiconductor part. It is considered that the electrons having the amplified energy level react with the humidity (moisture) in the air to generate solvated electrons. That is, it is considered that the food oxidation prevention device of the present invention can supply solvated electrons to the air. In other words, it is considered 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. It is considered that this has made it possible for mankind to reduce food for the first time. Although a single solvated electron is a fermion, it has the property of always forming pairs. For this reason, the behavior of the paired solvated electrons is that of a boson particle. And, it is considered that the solvated electrons generated in the range of DC voltages of 1.6V to 2V, where a particularly excellent antioxidant effect (reduction effect) was obtained, are in a favorable state (have favorable reduction energy) to pass through ion channels in the cells of food. As a result, it is presumed that the oxidation of food was effectively prevented.

[0069] From the above speculation, it can be inferred that if the food oxidation prevention device is used on the cell membrane that has 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 such an effect of the food oxidation prevention device, further experiments were carried out using the food oxidation prevention device obtained above.

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

[0071] (Experimental Example 1B) The presence or absence of dripping was observed under the same conditions as in the experiment conducted 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 the expiration date was the same.

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

[0073] Regarding this result, in Experimental Example 1A, it is believed that the elasticity of the foodstuffs was restored by the reduction effect of the foodstuff oxidation prevention device, making the cell membrane, which had become brittle due to oxidation, less likely to break. Since most of the drip is umami components, it is expected that the foodstuffs processed by the foodstuff oxidation prevention device will have a drastic reduction in drip when thawed, resulting in a significantly improved flavor. From these experimental examples, it is believed that if meat, for example, is aged using the foodstuff oxidation prevention device of the present invention, a large amount of (solvated) electrons can be supplied through the ion channels of the meat cells, which change over time toward oxidative deterioration from the moment their vital energy is cut off, preventing oxidation within the cells and maintaining the meat in an electron-rich state as a whole. In this way, according to the foodstuff oxidation prevention device and foodstuff oxidation prevention method of the present invention, it is also possible to change the meat over time toward aging while maintaining an electron-rich state. The foodstuff oxidation prevention device and foodstuff oxidation prevention method of the present invention, as well as the cooling chamber, can be suitably applied to such a meat aging method (reduction aging method). [Explanation of symbols]

[0074] 1:Food oxidation inhibitor 2: Voltage application means 3: Reducing element ion supply section 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 (excluding edible oil), A voltage application means having an anode terminal and a cathode terminal and configured to output a DC voltage; The present invention has a semiconductor portion including a semiconductor made of an insulator to which a predetermined substance is added, and an electrode portion provided inside the semiconductor portion and electrically connected to only the cathode terminal of the anode terminal and the cathode terminal, and a reducing element ion supplying 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 2.0 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 of claim 1, wherein the semiconductor has a configuration in which lattice defects are generated in the crystal structure of the insulator, the crystal structure being formed by adding the specified substance to the insulator, the insulator being made of an inorganic polymer containing silicon oxide as its main component, or an organic polymer containing silicon oxide as its main component.

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

4. The food oxidation prevention device as described in Claim 1, wherein the value of the DC voltage applied to the semiconductor portion is 1.6 V.

5. In a first state in which the food material is placed in contact with or in close proximity to the semiconductor portion, In a second state in which the food material is placed away from the semiconductor part in the enclosed space in which the semiconductor part is provided, or The reducing element ion supplying 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 at least 2 minutes.

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

8. A cooling box comprising the food oxidation prevention device according to any one of claims 1 to 6.

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