An apparatus and method for preventing oxidation of food ingredients are provided. A refrigerated storage unit equipped with the food ingredient oxidation prevention apparatus is also provided.
【Solution】
An ingredient oxidation prevention device 1 used to prevent oxidation of ingredients, comprising: a voltage application means 2 configured to output a DC voltage, including a positive terminal 22 and a negative terminal 23; a semiconductor section including a semiconductor composed of an insulator to which a predetermined substance is added; and a reduction element ion supply means 3 configured to supply ions with reduction elements to the ingredients, comprising an electrode section electrically connected to the negative terminal of the voltage application means and provided inside the semiconductor section. an electrode portion electrically connected to said negative terminal of the voltage application means, and a reduction element ion supply means 3 configured to supply ions having a reduction element to the foodstuff. characterized in that 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, ions possessing the reducing element are supplied to the foodstuff via the semiconductor section, thereby preventing oxidation of the foodstuff.
【Selection Diagram】
Figure 1
Claims
(57)【Claims】
【Claim１】
A food oxidation prevention device used to prevent the oxidation of food ingredients (excluding edible oils),
A voltage application means configured to output a DC voltage, comprising a positive terminal and a negative terminal,
A semiconductor portion comprising a semiconductor formed by an insulator to which a predetermined substance is added; an electrode portion provided within said semiconductor portion and electrically connected only to said cathode terminal among said anode terminal and said cathode terminal; and a reduction element ion supply means configured to supply ions having a reduction element to said food ingredient.
An oxidation prevention device for foodstuffs, characterized in that when the voltage application means applies the DC voltage within the range of 1.6 V or more and 2.0 V or less to the semiconductor portion, ions possessing the reduction element are supplied to the foodstuff via the semiconductor portion, thereby preventing oxidation of the foodstuff.
【Claim２】
The semiconductor comprises an inorganic polymer containing silicon oxide as a main component, or an organic polymer containing silicon oxide as a main component, which forms the insulator. The specified substance is added to this insulator, causing lattice defects in the crystal structure of the insulator. This configuration is described in Claim 1 of the food oxidation prevention device.
【Claim３】
The aforementioned insulator contains silicone rubber,
The aforementioned predetermined substance comprises at least one of yttrium oxide and gadolinium oxide, as described in Claim 2.
【Claim４】
The value of the DC voltage applied to the aforementioned semiconductor portion is 1.6 V.
【Claim５】
In the first state where the aforementioned ingredients are placed in contact with or in close proximity to the aforementioned semiconductor portion,
In the sealed space where the semiconductor portion is provided, in a second state where the food material is positioned away from the semiconductor portion, or
The reduction element ion supply means further comprises a conductive extension portion extending from the semiconductor portion, and in the third state where the food material is placed on the conductive extension portion,
The food oxidation prevention device according to claim 1, wherein the aforementioned reducing element ion supply means is configured to supply ions having the aforementioned reducing element to the aforementioned food ingredients.
【Claim６】
In the first state or the third state, or
In the second state where the aforementioned sealed space is filled with the aforementioned ions possessing the aforementioned reducing element,
An ingredient oxidation prevention device as described in Claim 5, wherein the ion having the aforementioned reducing element is supplied to the ingredient for two minutes or longer.
【Claim７】
A food oxidation prevention method characterized by preventing oxidation of the food using the food oxidation prevention device described in any one of items 1 to 6.
【Claim８】
A refrigerated storage unit characterized by being equipped with the food ingredient oxidation prevention device described in any one of claims 1 to 6.
Detailed explanation
【Detailed Description of the Invention】
【Technical field】
【０００１】
The present invention relates to a food oxidation prevention device, a food oxidation prevention method, and a cooling storage unit.
【Background Technology】
【０００２】
An edible oil oxidation prevention device is used to prevent the oxidation of edible oil by supplying ions with reducing properties to the oil (see Patent Document 1).
【０００３】
The edible oil oxidation prevention device effectively prevents the oxidation of edible oil, thereby reducing the frequency of oil replacement. On the other hand, there is a demand to prevent the oxidation of food ingredients (especially meat such as beef and pork).
【０００４】
However, there was a problem that simply using an edible oil oxidation prevention device on food ingredients was not effective in preventing their oxidation.
The purpose of the present invention is to provide a food oxidation prevention device and a food oxidation prevention method for preventing the oxidation of food ingredients, and to provide a refrigerated storage unit equipped with the food oxidation prevention device.
【Means to solve the problem】
【０００７】
These objectives are achieved by the present invention as described below in (1) to (8).
(1) A food oxidation prevention device used to prevent the oxidation of food ingredients,
A voltage application means configured to output a DC voltage, comprising a positive terminal and a negative terminal,
A semiconductor portion comprising a semiconductor formed by an insulator to which a predetermined substance is added; an electrode portion provided within said semiconductor portion and electrically connected to said negative terminal of said voltage application means; and a reduction element ion supply means configured to supply ions having a reduction element to said food ingredients.
An oxidation prevention device for foodstuffs, characterized in that when the voltage application means applies the DC voltage within the range of 1.6V or more and 12V or less to the semiconductor portion, ions possessing the reduction element are supplied to the foodstuff via the semiconductor portion, thereby preventing oxidation of the foodstuff.
【０００８】
(2) The food oxidation prevention device described in (1) above, wherein the aforementioned semiconductor comprises an inorganic polymer containing silicon oxide as a main component, or an organic polymer containing silicon oxide as a main component, and wherein the aforementioned predetermined substance is added to the aforementioned insulator, thereby causing lattice defects in the crystal structure of the insulator.
【０００９】
(3) The aforementioned insulator contains silicone rubber,
The aforementioned specified substance comprises at least one of yttrium oxide and gadolinium oxide in the food ingredient antioxidant device described in (2) above.
【００１０】
(4) The range of the aforementioned DC voltage is 1.6 V or more and 2.0 V or less, as described in the aforementioned (1) regarding the food oxidation prevention device.
【００１１】
(5) In the first state where the aforementioned ingredients are placed in contact with or in close proximity to the aforementioned semiconductor portion,
In the sealed space where the semiconductor portion is provided, in a second state where the food material is positioned away from the semiconductor portion, or,
The reduction element ion supply means further comprises a conductive extension portion extending from the semiconductor portion, and in the third state where the food material is placed on the conductive extension portion,
The aforementioned reduction element ion supply means is configured to supply ions possessing the aforementioned reduction element to the aforementioned food ingredients, as described in the aforementioned (1) food ingredient oxidation prevention device.
【００１２】
(6) In the first state or the third state, or
In the second state where the aforementioned sealed space is filled with the aforementioned ions possessing the aforementioned reducing element,
The food oxidation prevention device described in (5) above, wherein the ion having the aforementioned reducing element is supplied to the foodstuff for two minutes or longer.
【００１３】
(7) A food oxidation prevention method characterized by preventing oxidation of the food using the aforementioned food oxidation prevention device described in any one of items (1) to (6) above.
【００１４】
(8) A cooling storage unit characterized by being equipped with the aforementioned food ingredient oxidation prevention device described in any one of items (1) to (6) above.
【Effect of the Invention】
【００１５】
According to the present invention, it is possible to provide an ingredient oxidation prevention device and an ingredient oxidation prevention method for preventing the oxidation of ingredients, as well as to provide a refrigerated storage unit equipped with the ingredient oxidation prevention device.
【Brief Description of the Drawing】
【００１６】
【Figure 1】
Figure 1 is a schematic diagram showing the configuration of the food oxidation prevention device according to an embodiment of the present invention.
【Figure 2】
Figure 2 is an isometric view primarily showing the configuration of the ion supply section of the reduction element in the food oxidation prevention device according to an embodiment of the present invention.
【Figure 3】
Figure 3 is an illustration showing an example of use of the food oxidation prevention device according to an embodiment of the present invention.
【Figure 4】
Figure 4 is a schematic diagram showing the configuration of a refrigerated storage unit equipped with a food oxidation prevention device according to an embodiment of the present invention.
【Figure 5】
Figure 5 is the inspection report for the peroxide value of Example 1 (DC voltage 1.6 V).
【Figure 6】
Figure 6 is the inspection report for the peroxide value of Example 2 (DC voltage 3 V).
【Figure 7】
Figure 7 is the inspection report for the peroxide value of Test Example 3 (DC voltage 6 V).
【Figure 8】
Figure 8 is the inspection report for the peroxide value of Example 4 (DC voltage 12 V).
【Figure 9】
Figure 9 is the inspection report for the peroxide value of Test Example 5 (untreated).
【Figure 10】
Figure 10 is the inspection report for the peroxide value of Test Example 6 (untreated).
【Figure 11】
Figure 11 shows a graph of the peroxide value (POV) for Experimental Examples 1 to 6.
【Figure 12】
Figure 12 shows a table indicating the peroxide value for other ingredients (pork, salmon, and mackerel) under untreated conditions and when using the food oxidation prevention device at a direct current voltage of 1.6 V (treated).
【Figure 13】
Figure 13 shows the presence or absence of drip in thawed yellowfin tuna when using the food oxidation prevention device of the present invention (b) compared to when not using it (a).
【Figure 14】
Figure 14 is an isometric view primarily showing a modified example of the reduction element ion supply unit.
【Forms for Implementing the Invention
【００１７】
The following describes in detail the food oxidation prevention device, food oxidation prevention method, and cooling storage of the present invention based on preferred embodiments shown in the attached drawings.
【００１８】
Figure 1 is a schematic diagram showing the configuration of the food oxidation prevention device according to an embodiment of the present invention. Figure 2 is an isometric view mainly showing the configuration of the ion supply section for the reduction element of the food oxidation prevention device according to an embodiment of the present invention. Figure 3 is a diagram showing an example of use of the food oxidation prevention device according to an embodiment of the present invention. Note that in the drawings referenced herein, some parts are shown with exaggeration and may differ from actual dimensions.
【００１９】
As shown in Figure 1, the food oxidation prevention device 1 of this embodiment comprises a voltage application means 2, a reducing element ion supply section (reducing element ion supply 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 the oxidation of food. Examples of food ingredients include meats such as beef, pork, chicken, lamb, boar meat, and horse meat, as well as fish such as salmon, mackerel, sea bream, yellowtail, and bonito. Furthermore, provided that the oxidation of the food ingredient can be measured by the peroxide value (POV), the food ingredient is not limited to these examples and may also include, for instance, processed foods or dairy products. Below, the specific components of the food oxidation prevention device 1 are described.
【００２０】
The voltage application means 2 is configured to output (apply) a DC voltage to the reduction element ion supply 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 operational state (ON state) and a non-operational state (OFF state), a positive terminal (anode-side output terminal) 22, and a negative terminal (cathode-side output terminal) 23. Furthermore, the voltage application means 2 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). Specifically, the voltage application means 2 is configured to output (convert) the AC voltage supplied from a predetermined power source (e.g., a household outlet) as a DC voltage. Thus, 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 configuration described above. For example, it may be configured as a power supply unit (e.g., a battery) equipped with a power source capable of outputting a DC voltage. Furthermore, the voltage application means 2 may be configured to adjust the DC voltage within a predetermined range. For example, voltage application means 2 may include a voltage adjustment unit (voltage regulator). With voltage application means 2 having such a configuration, it becomes possible to apply a DC voltage from the cathode side within a predetermined range to the semiconductor portion 31 of reduction element ion supply unit 3. Furthermore, voltage application means 2 may be configured to apply a constant DC voltage.
【００２２】
The reduction element ion supply unit 3 is configured to supply ions possessing a reduction element (hereinafter referred to as reduction element ions) to food ingredients. That is, the reduction element ion supply unit 3 functions as a reduction element ion supply means. Reduction element ions are solvated electrons possessing the properties of negative ions. In this specification, an ion generated when an electron possessing an amplified energy level (free electron) reacts with humidity (moisture) in the air is referred to as a solvated electron.
【００２３】
As shown in Figure 2, the reduction element ion supply section 3 comprises a semiconductor section 31 and an electrode section 32 provided inside the semiconductor section 31. The semiconductor portion 31 is configured to include a semiconductor formed by an insulator to which a predetermined substance is added. Specifically, the semiconductor portion 31 includes a semiconductor obtained by adding a predetermined substance to the insulator to induce lattice defects in the crystal structure of the insulator. The predetermined substance used to induce 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 oxides thereof.
【００２４】
Furthermore, in the present invention, the constituent material of the insulator used in manufacturing the semiconductor portion 31 is not particularly limited; however, 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) Organic polymer compounds containing silicon dioxide as the main component
(3) Inorganic compounds containing silicon dioxide as the main component
(4) Organic compounds containing silicon dioxide as the main component
【００２５】
Among these, it is preferable to use an insulator composed of an inorganic polymer compound containing silicon oxide as its main component, or an organic polymer compound containing silicon oxide as its main component. Thus, the semiconductor portion 31 is configured to include a polymer semiconductor. Applying a DC voltage to the semiconductor portion 31 with this configuration efficiently amplifies the energy levels of electrons in the polymer semiconductor. Specifically, amplification can be achieved from approximately 0.07 eV to approximately 0.6 eV. As a result, electrons possessing this amplified energy level can efficiently generate solvated electrons by reacting with humidity (moisture) in the air. That is, reducing element ions can be supplied efficiently. It is preferable that the semiconductor portion 31 contains the insulator and a predetermined substance in a ratio of 20:1 to 10:1. This enables the aforementioned effects to be more reliably achieved. The semiconductor portion 31 may optionally contain auxiliary materials such as curing agents, crosslinking agents, plasticizers, or colorants. When the semiconductor portion 31 contains auxiliary materials, it is preferable that it primarily (90 mass% or more) contain the aforementioned semiconductor.
【００２６】
The semiconductor section 31 has a rectangular prism shape (plate shape). This allows food items to be stably placed on the semiconductor section 31. As a result, reducing element ions can be efficiently supplied to the food items. The state where food is placed on the semiconductor portion 31, or where food is placed in contact with or in close proximity to the reducing element ion supply portion 3, is referred to as the first state. Note that “close proximity” means the food is in contact with the semiconductor portion 31 through its packaging material. Furthermore, as described later, the reduction element ion supply section 3 can supply reduction element ions to food items separated from the semiconductor section 31 within a sealed space (e.g., food items approximately 0.3 m to 3 m away from the semiconductor section 31). The state where food items are placed separated from the semiconductor section 31 within a sealed space is referred to as the second state. In this specification, a sealed space includes not only completely sealed spaces but also highly sealed spaces (e.g., the interior space of a refrigerated storage unit). The shape of the semiconductor portion 31 is not particularly limited as long as it can supply reducing element ions to the foodstuffs; it can be formed, for example, as rod-shaped, conical, spherical, etc.
【００２７】
The electrode portion 32 of this embodiment is composed of a copper plate. Copper plates are relatively inexpensive and highly workable. Therefore, the electrode portion 32 can be efficiently manufactured. Note that the electrode portion 32 need only be composed of a conductive material. Furthermore, it is preferable for the electrode portion 32 to possess corrosion resistance. For example, the electrode portion 32 may also be composed of nickel, carbon materials, etc. The semiconductor portion 31 is provided around the electrode portion 32.
【００２８】
The reduction element ion supply unit 3 having this configuration is connected only to the negative terminal 23 of the voltage application means 2 and is not connected to the positive 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 reduction element ion supply unit 3 via the voltage application means 2, but no DC current flows through the reduction element ion supply unit 3. Furthermore, the reduction element ion supply section 3 may be provided with a protective device (such as a metal fitting) around the semiconductor section 31 to prevent damage, deterioration, etc., of the reduction element ion supply section 3. Additionally, the reduction element ion supply section 3 may be provided with a conductive extension section 33 extending from the semiconductor section 31 (Fig. 14). The semiconductor portion 31 and the conductive extension portion 33 may be connected, for example, by soldering, welding, crimping, or mechanical bonding. The conductive extension portion 33 may be formed, for example, from a metal plate (e.g., a stainless steel plate). This allows the conductive extension portion 33 to function like a second electrode, enabling efficient supply of reduction element ions to the food ingredients via the conductive extension portion 33. That is, when food ingredients are placed on the conductive extension portion 33 (third state), reduction element ions can be efficiently supplied to the food ingredients. Consequently, oxidation of multiple food ingredients placed on the conductive extension portion 33 can also be prevented.
【００２９】
Wire 4 is configured to electrically connect voltage application means 2 and reduction element ion supply section 3. Wire 4 is composed of a highly conductive metal conductor (e.g., copper, aluminum, etc.). 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, it is preferable that wire 4 is coated with a cold-resistant material. That is, wire 4 is preferably a cold-resistant coated wire. This suppresses or prevents embrittlement of wire 4 and deterioration of its insulation performance, even when the reduction element ion supply section 3 connected to wire 4 is installed in a freezer. Consequently, the function of the reduction element ion supply section 3 can be reliably performed.
【００３０】
Power supply line 5 is configured to supply power to voltage application means 2. Power supply line 5 comprises wiring, connectors, etc., connected to a predetermined power supply source. The wiring comprises conductors for transmitting power. The connector is configured to accept the power supply terminals of voltage application means 2.
【００３１】
As described above, when the reduction element ion supply section 3 is configured in the food oxidation prevention device 1, reduction element ions can be effectively supplied to the food. As a result, oxidation of the food can be effectively prevented. Furthermore, the food oxidation prevention device 1 having the above configuration enables safe and effective prevention of food oxidation.
【００３２】
Next, based on Figure 3, the operation of the food oxidation prevention device according to an embodiment of the present invention when actually used will be described. Figure 3 is a diagram showing an example of use of the food oxidation prevention device of this embodiment.
【００３３】
In Figure 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). Furthermore, a vinyl sheet (vinyl bag) is placed beneath the reduction element ion supply section 3 of the food oxidation prevention device 1. Note that the vinyl sheet is provided for hygienic reasons and may be omitted.
【００３４】
Ingredient 8 is a salmon fillet. Ingredient 8 is placed in a polystyrene foam tray and sealed with transparent plastic wrap. The packaging form (packaging material) of ingredient 8 is not limited to this; it may also be plastic wrap, a cardboard box, polystyrene foam, etc. Furthermore, ingredient 8 need not be packaged. That is, ingredient 8 may be placed in contact with semiconductor portion 31 or positioned adjacent to it. Moreover, within a sealed space, ingredient 8 may be placed separated from semiconductor portion 31. In this usage example, ingredient 8 is in a first state where it is placed on semiconductor portion 31 via packaging material.
【００３５】
In the first state, switching switch 21 of the food oxidation prevention device 1 to the ON state applies a DC voltage within a predetermined range to the semiconductor portion 31 of the reduction element ion supply section 3 via the voltage application means 2. The predetermined range of the DC voltage is preferably 1.6 V or higher and 12 V or lower, and is particularly preferably 1.6 V or higher and 2.0 V or lower. Furthermore, the time for applying the DC voltage to the food item 8 (processing time) is preferably 2 minutes or longer, and the processing time is more preferably 5 minutes or longer. By satisfying these conditions, the reducing element ions supplied to the food item via the semiconductor portion 31 of the reducing element ion supply section 3 can effectively exert an oxidation prevention effect (reducing effect) on the food item 8. The processing time may be adjusted according to the weight of the food item 8 and the packaging form. For example, the processing time may be 0.6 seconds/gram or more, and when the food item is packaged, it may be 1.5 seconds/gram or more.
【００３６】
The food oxidation prevention device 1 of this embodiment can be used in all temperature ranges: room temperature, refrigeration, and freezing. For example, by installing the food oxidation prevention device 1 in a refrigerated storage unit, it can exert an oxidation prevention effect on the food inside the unit. Figure 4 is a schematic diagram showing the configuration of a refrigerated storage unit equipped with the food oxidation prevention device according to an embodiment of the present invention. The refrigerated storage unit 100 has components similar to those of an existing refrigerated storage unit (refrigerator-freezer), except that it is equipped with the food oxidation prevention device 1. That is, the food oxidation prevention device 1 is retrofitted to the existing refrigerated storage unit.
【００３７】
Specifically, as shown in Figure 4, the refrigerator 100 comprises a refrigerator compartment 100a, a freezer compartment 100b, and a vegetable compartment 100c. Furthermore, the voltage application means 2 is installed on the side of the refrigerator 100. Additionally, the reduction element ion supply unit 3 is installed inside the refrigerator compartment 100a. The remaining configuration of the food oxidation prevention device 1 is as described above. With this configuration, reducing element ions can be supplied to food items placed inside the refrigerated compartment 100a (a sealed space) via the semiconductor portion 31 of the reducing element ion supply unit 3. Consequently, oxidation of food items can be prevented not only for those placed on the semiconductor portion 31 (food items in the first state) but also for food items placed within the refrigerated compartment 100a (food items in the second state). From the perspective of efficiently performing this function, it is preferable that the volume of the sealed space in which one reduction element ion supply unit 3 is provided is 4000 liters or less. In other words, for example, if the volume of the refrigeration compartment 100a is 5000 liters, it is preferable to provide two reduction element ion supply units 3 in the refrigeration compartment 100a.
【００３８】
Furthermore, the time required to sufficiently fill the sealed space with reducing element ions should preferably be 1.8 seconds per liter or more. For example, if the sealed space is 4000 liters, it is preferable to use the food oxidation prevention device 1 at least two hours after the reducing element ion supply unit 3 is installed in the sealed space. This ensures the sealed space is sufficiently filled with reducing element ions. That is, for ingredients in the second state, it is preferable to fill the sealed space with reducing element ions before using the food oxidation prevention device 1 (processing the ingredients with the 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 on food in the second state located within a sealed space filled with reducing element ions. This ensures reliable supply of reducing element ions to the food. Note that the reducing element ion supply unit 3 may be installed in any compartment of the refrigerator 100. Furthermore, the voltage application means 2 may be built into the refrigerator 100. Moreover, the reduction element ion supply unit 3 may be embedded in each compartment. That is, the food oxidation prevention device 1 may be pre-installed during the manufacturing of the cooling unit 100. Furthermore, the cooling unit 100 may be equipped with either a refrigerator or a freezer, but not both.
【００４０】
As described above, using the food oxidation prevention device 1 enables the prevention of food oxidation. For example, it can reduce freezer burn (oxidation) in frozen foods during freezing, enabling ultra-long-term frozen storage. Furthermore, it can eliminate the unique off-flavors (rancid odors) and gamey odors in meat, as well as the fishy odor in seafood.
【００４１】
Thus, an ingredient oxidation prevention method can be provided that prevents oxidation of ingredients using the ingredient oxidation prevention device 1. The ingredient oxidation prevention method may include: a step of preparing the ingredient oxidation prevention device 1; a step of placing ingredients in first to third states; and a step of applying a DC voltage in the range of 1V or more and 12V or less to the semiconductor portion 31 of the reduction element ion supply section 3. Furthermore, the food oxidation prevention method may also include other steps, such as placing the reduction element ion supply unit 3 of the food oxidation prevention device 1 in a sealed space and filling the sealed space with reduction element ions.
【００４２】
The above description has explained the configuration and operation of the food oxidation prevention device, food oxidation prevention method, and cooling storage unit of the present invention based on the attached drawings. However, the configuration of the food oxidation prevention device, food oxidation prevention method, and cooling storage unit of the present invention is not limited to the above. For example, the food oxidation prevention device 1 may include a voltage switching section for changing the range of the DC voltage independently of the voltage application means 2. Furthermore, the wires and power supply lines may be configured as components of the voltage application means. Furthermore, the processing of foodstuffs in the first state, second state, and third state may be combined. For example, a reduction element ion supply unit with a conductive expansion section may be installed in the cooling chamber to combine the second state and third state. This allows efficient prevention of oxidation of foodstuffs placed in the conductive expansion section (foodstuffs in the second and third states) even when the sealed space is not filled with reduction element ions.
【Example】
【００４３】
The following describes the present invention in detail based on examples, but the invention is not limited thereto.
【００４４】
First, a reduction element ion supply unit was fabricated as follows to supply reduction element ions to the food ingredients.
【００４５】
First, a copper plate electrode and a wire were prepared, and one end of the wire was electrically connected to the electrode as shown in Figure 2 (refer to electrode portion 32 and wire 4 in Figure 2). Additionally, 2000 g of silicone rubber material, an inorganic polymer compound, was prepared as the insulator to be used in fabricating the reduction element ion supply section. Furthermore, 40 g of yttrium oxide and 60 g of gadolinium oxide were prepared as substances to be added to this insulator.
【００４６】
Next, the mixture of yttrium oxide and gadolinium oxide powders was added in small portions to the prepared silicone rubber material while stirring, and the mixture was prepared. Then, the curing agent was added in small portions to the resulting mixture while stirring, and the mixture was thoroughly stirred.
【００４７】
Next, this mixture was poured into a mold with a rectangular cavity (cavity dimensions: width 7 cm, height 30 cm, thickness 3 cm). At the same time, a pre-prepared electrode was immersed into the mixture and fixed so that the electrode was completely encapsulated by the mixture. The mold containing this mixture and the electrode was then placed in a drying oven and dried at 70°C for 30 minutes. This yielded a reduction element ion supply section comprising a roughly rectangular semiconductor portion and an electrode.
【００４８】
Next, using the reduction element ion supply unit obtained above, the food oxidation prevention device was fabricated as follows.
【００４９】
First, a control box (voltage application means) was prepared, equipped with an AC/DC converter capable of converting an AC voltage (100V) to an arbitrary DC voltage (e.g., 1.6V to 12V) for output, an ON/OFF switch, an anode-side output terminal, a cathode-side output terminal, and a fuse.
【００５０】
Next, the other end of the aforementioned wire was connected to the cathode-side output terminal of the control box, thereby electrically connecting the reduction element ion supply unit obtained above with the control box. This resulted in the food oxidation prevention device shown in Figure 1, indicated by reference number 1.
【００５１】
（Experiment Example 1）
An experiment was conducted to verify the effectiveness of the food oxidation prevention device obtained above by actually using it. The off-flavors in meat and fish are caused by lipid oxidation and can be quantified as the peroxide value (POV). Based on experimental examples, this explanation demonstrates that measuring this peroxide value enables the prevention of oxidation in meat and fish. The experiment was performed 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 expiration dates of the ingredients used in Experimental Examples 1 and 6 were identical to each other, and the expiration dates of the ingredients used in Experimental Examples 2 to 5 were identical to each other. Furthermore, the ingredients used in Experimental Examples 1 to 6 were prepared such that the time remaining until their expiration dates was the same (48 hours). The details of the experiment are as follows.
【００５２】
First, we prepared chicken (ground thigh meat) as the commercial food sample. The chicken was placed in a polystyrene foam tray and sealed with transparent plastic wrap. Additionally, we 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 item was placed on top of the ion supply section 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 processing of the food item by the food oxidation prevention device.
【００５４】
Next, the peroxide value was measured as follows based on the “Sanitary Testing Methods and Notes 2015: Deterioration Tests: Acid Value and Peroxide Value.”
【００５５】
First, the sample was prepared. The food treated with the food oxidation inhibitor was finely chopped to obtain the test sample. The amount of this sample was sufficient to yield adequate oil for the test procedure. The sample was placed in a stoppered conical flask, and purified diethyl ether was added to immerse the sample. This stoppered conical flask was shaken and left at room temperature in the dark for one hour. The stoppered conical flask contained both solids and liquid.
【００５６】
Next, the liquid in the conical flask was filtered using filter paper to prevent solid particles from escaping. Additionally, we added purified diethyl ether to the conical flask until the solids were half-immersed, shook the flask, and filtered the contents using the same filter paper. We combined the two filtrates, dehydrated them with anhydrous Ｎａ２ＳＯ４, then completely removed the diethyl ether under reduced pressure while passing Ｎ２ gas through the mixture. The residue was used as the sample.
【００５７】
Next, the test procedure was performed as follows. Approximately 1 g of sample was placed in a stoppered conical flask, and 25 mL of a mixed solvent of acetic acid and chloroform (volume ratio 3:2) was added. At this point, heating was applied as necessary to dissolve the sample. After displacing the air in the stoppered conical flask with N₂ gas, add 1 mL of freshly prepared saturated potassium iodide (KI) solution. Immediately stopper the flask, gently shake to mix, and leave it at room temperature in the dark for 10 minutes.
【００５８】
Next, add 30 mL of water to the stoppered conical flask, shake vigorously, and titrate with 0.01 mol/L sodium thiosulfate (Ｎａ２Ｓ２Ｏ３) solution using 1 mL of starch solution as an indicator. At this point, the peroxide value (POV) was calculated based on the following formula. Additionally, a blank test was conducted separately for correction.
【００５９】
Calculation Formula for Peroxide Value (POV)
ＰＯＶ（ｍｅｑ／ｋｇ）＝（ａ－ｂ）ｆ＊１０／Ｗ
(In the calculation formula, a is the titration volume (mL) of 0.01 mol/L sodium thiosulfate (Ｎａ２Ｓ２Ｏ３) solution, and b is the titration volume (mL) of 0.01 mol/L sodium thiosulfate (Ｎａ２Ｓ２Ｏ３) solution in the blank test. f is the number of moles of 0.01 mol/L sodium thiosulfate (Ｎａ２Ｓ２Ｏ３) solution, and (Ｎａ２Ｓ２Ｏ３) solution in a blank test (mL), f is the factor for 0.01 mol/L sodium thiosulfate (Ｎａ２Ｓ２Ｏ３) solution, and W is the sample weight (g).)
【００６０】
（Experimental Example 2 to Experimental Example 4）
Experiments 2 through 4 were conducted in the same manner as Experiment 1, except that the DC voltage was changed as shown in Figures 6 to 8. The DC voltage for Experiment 2 was 3 V, for Experiment 3 it was 6 V, and for Experiment 4 it was 12 V. The measurement results were as shown in Figures 6 to 8.
【００６１】
Experiments 5 and 6 (Experiments without using the food oxidation prevention device)
Except for not using a food oxidation inhibitor, the peroxide value was measured in the same manner as in Example 1. These measurement results are shown in Figures 9 and 10.
【００６２】
（Evaluation）
The measurement results for each experimental example are summarized in Figure 11 and evaluated based on the following criteria.
【００６３】
Less than 5 meq/kg: Fresh lipids. Low oxidation level, good quality.
5 meq/kg or more but less than 10 meq/kg: Mild oxidation. Some oxidation has progressed, but quality is still acceptable.
10 mEq/kg or more but less than 20 mEq/kg: Moderate oxidation. Oxidation is progressing and beginning to affect flavor and quality.
20 meq/kg or higher: Advanced oxidation. Significant oxidation has occurred, and deterioration in quality is evident. Health risks must also be considered.
【００６４】
The graph of measurement results shown in Figure 11 and the above evaluation criteria indicate that relatively good oxidation prevention effects (reduction effects) are demonstrated within the DC voltage range of 1.6 V to 12 V. Furthermore, particularly excellent oxidation prevention effects (reduction effects) were obtained within the DC voltage range of 1.6 V to 2 V.
【００６５】
Furthermore, in a sealed space (400 liters), with food items positioned 0.3 meters away from the reducing element ion supply unit (State 2), after filling the sealed space with reducing element ions for a predetermined time (1.8 seconds/ liters) or longer, and then treating the food with the food oxidation prevention device at a specified DC voltage (1.6 V to 12 V) for 2 minutes, yielded results similar to those obtained in Figure 11.
Furthermore, when a stainless steel plate (conductive extension section) was connected to the semiconductor section and food items were placed on the stainless steel plate (state 3), processing the food items with the food oxidation prevention device at a specified DC voltage (1.6 V to 12 V) for 2 minutes yielded results identical to those obtained in Figure 11.
【００６６】
Figure 12 shows a table indicating the peroxide value for other ingredients (pork, salmon, and mackerel) under untreated conditions and when using the food oxidation prevention device at a DC voltage of 1.6 V (treated). Antioxidant effects (reduction effects) were confirmed for both ingredients with low untreated POV (pork and salmon) and ingredients with high untreated POV (mackerel). Thus, a reduction effect was also obtained for other ingredients. Therefore, the food oxidation prevention device and food oxidation prevention method of the present invention can be termed a food reduction device and a food reduction method. Consequently, according to the present invention, it is expected to eliminate rancid odors caused by oxidation, such as the unpleasant smell of chicken, the fishy odor of fish, and the gamey smell of wild boar meat.
【００６７】
Below, we will examine the principle that enables preventing the oxidation of food ingredients (reducing them). The oxidation of food ingredients refers to the loss of electrons from the lipids within the ingredients, leading to an increase in peroxides. Therefore, supplying electrons to the ingredients can reduce them. However, lipids are oils and act as insulators. Since lipids lack pathways for electrons to pass through, it is generally considered impossible to utilize electrons to prevent the oxidation of food ingredients.
【００６８】
According to the food oxidation prevention device of the present invention, the energy level of electrons can be amplified in the semiconductor (particularly a polymer semiconductor) contained within the semiconductor portion. It is considered that electrons possessing this amplified energy level react with humidity (moisture) in the air to generate solvated electrons. That is, according to the food oxidation prevention device of the present invention, it is considered possible to supply solvated electrons to the air. In other words, the present invention's food oxidation prevention device is thought to enable the utilization of solvated electrons in the air. Solvated electrons are electrons solvated with water molecules and act as ions on conductors and insulators. This is thought to enable the first-ever reduction of foodstuffs by humankind. Note that while a single solvated electron is a Fermi particle, it possesses the property of always forming pairs. Therefore, the behavior of paired solvated electrons exhibits Bose-Einstein statistics. Furthermore, solvated electrons generated within the range of 1.6V to 2V DC voltage, where particularly excellent antioxidant (reduction) effects were obtained, are considered to be in a state advantageous for passing through ion channels within food cells (possessing favorable reduction energy). Consequently, it is inferred that this effectively prevented the oxidation of food ingredients.
【００６９】
Based on the above speculation, it can be inferred that applying the food oxidation prevention device to cell membranes that have become brittle due to oxidation may restore the elasticity of the food through the reduction effect of the treatment. To confirm this effect of the food oxidation prevention device, further experiments were conducted using the device obtained above.
【００７０】
（Experiment Example 1A）
First, commercially available frozen yellowfin tuna (red meat) was prepared as the sample food. The frozen yellowfin tuna was placed in a polystyrene foam tray and sealed with transparent plastic wrap. Next, the food was placed on the ion supply section of the food oxidation prevention device. The device was then turned ON at a DC voltage of 1.6V and maintained for 2 minutes. This completed the food processing by the oxidation prevention device. Subsequently, the food was slowly thawed at room temperature. A visual inspection was conducted to determine whether dripping occurred from the thawed food.
【００７１】
（Experiment Example 1B）
Except for not using the food oxidation prevention device, the same conditions as those used in Example 1A were applied to observe the presence or absence of dripping. The food samples for Example 1A and Example 1B were prepared so that the time remaining until their expiration dates would be the same.
【００７２】
As a result, when the food oxidation prevention device was not used (untreated condition), drip occurred from the thawed food, as shown in Figure 13(a). On the other hand, when the food oxidation prevention device was used (treated condition), no drip occurred from the thawed food, as shown in Figure 13(b).
【００７３】
Regarding these results, in Experimental Example 1A, it is considered that the cell membranes, which had become brittle due to oxidation, regained their elasticity and became less prone to rupture due to the reducing effect of treatment by the food oxidation prevention device. Since the majority of drip consists of umami components, it is expected that the flavor will be significantly enhanced in food treated by the food oxidation prevention device, as drip during thawing is drastically reduced. These experimental examples suggest that using the food oxidation prevention device of the present invention to age meat, for instance, can prevent oxidation within the meat cells. This is achieved by supplying a large amount of electrons (through solvation) via ion channels to the meat cells, which otherwise undergo time-dependent changes toward oxidative deterioration from the moment their life energy ceases. This maintains the entire meat in an electron-rich state. Thus, the food oxidation prevention device and method of the present invention enable aging meat over time while maintaining an electron-rich state. This meat aging method (reduction aging method) is ideally suited for application with the food oxidation prevention device, method, and cooling chamber of the present invention.
