JP2002069476A - Apparatus and method for preventing oxidation of edible oil - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide an oxidation prevention device for edible oil which can prevent oxidation of edible oil safely and effectively without exposing those who are engaged in frying operation to the risk of electric shock. SOLUTION: This oxidation prevention device for edible oil 1 is equipped with a reduction element ion supply section 3 which supplies ion having reduction element to edible oil 8 and a control box 2 which applies cathodic DC voltage to semiconductor portion of the section 3. When the cathodic DC voltage is applied to the semiconductor portion of the section 3 via the control box 2, the ion having reduction element is supplied to the edible oil 8 and as a result the oxidation of the edible oil is prevented.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to an edible oil oxidation preventing apparatus and an edible oil oxidation preventing method, and more particularly to a method for preventing edible oil from being oxidized by supplying ions having a reducing element to the edible oil. The present invention relates to an edible oil oxidation preventing apparatus and a method for preventing edible oil oxidation using the edible oil oxidation preventing apparatus.

[0002]

2. Description of the Related Art Conventionally, edible oils have been used in general households, restaurants, food processors and the like for cooking and processing foods.

[0003] Regarding the handling of this edible oil, it is generally considered desirable to use a raw material having an acid value of 1 or less as an edible oil for sanitary reasons.

[0004] Further, when it is recognized that the edible oil in use is significantly oxidized, that is, when it is recognized that the edible oil being used satisfies the following condition (1) or (2), all of the edible oil is used. It is desirable to replace it with new cooking oil. Those whose acid value exceeds 2.5. Those having a carbonyl value exceeding 50.

[0005] On the other hand, edible oils are oxidized over time (that is, the acid value increases) depending on the state of use and frequency of use. Therefore, in a restaurant or a food processing company that fries a large amount of food at a time using a relatively large-capacity fryer (oil tank used for frying), the above-mentioned hygienic reasons should be considered. And had to change the oil frequently. Such frequent replacement of cooking oil increases the economic burden,
A need has arisen for a method of reducing the frequency of oil changes by preventing the oxidation of edible oils.

For these reasons, in recent years, the following methods (a) and (b) have been proposed as methods for preventing the oxidation of edible oil.

(A) A method for preventing the edible oil from being oxidized using a device utilizing electromagnetic waves of far-infrared ceramics.

(B) A method for preventing the edible oil from being oxidized by using a device for applying a high-voltage AC electrostatic potential to an electron emission electrode as disclosed in Japanese Patent Application Laid-Open No. 9-100489.

However, the edible oil oxidation prevention methods mentioned in the above (a) and (b) have the following problems.

That is, in the method of preventing the oxidation of edible oil using a device utilizing the electromagnetic waves of far-infrared ceramics, since the action by far-infrared rays is weak, the oxidation of edible oil is effectively prevented. Can not.

Further, in the method for preventing the edible oil from being oxidized by using a device for applying a high-voltage AC electrostatic potential to the electron emission electrode, there is a danger that a person engaged in the frying operation may receive an electric shock. There is a problem.

[0012]

SUMMARY OF THE INVENTION In view of the above-mentioned problems of the prior art, an object of the present invention is to safely and effectively oxidize edible oil without exposing persons engaged in frying operations to danger such as electric shock. An object of the present invention is to provide an edible oil oxidation preventing device capable of preventing the occurrence of edible oil.

Another object of the present invention is to provide a method for preventing edible oil oxidation which can safely and effectively prevent the edible oil from being oxidized without exposing persons engaged in frying operations to danger such as electric shock. Is to provide.

[0014]

This and other objects are achieved by the present invention which is defined below as (1) to (10).

(1) An edible oil oxidation preventing device used for preventing the oxidation of edible oil, comprising a power supply unit capable of outputting a DC voltage; and a semiconductor, wherein the semiconductor is used during use. And a reducing element ion supply means for supplying ions having a reducing element to the edible oil, which is electrically connected to a cathode side of the power supply unit; When a DC voltage is applied to the semiconductor of the reducing element ion supply means by the power supply unit, ions having a reducing element are supplied to the edible oil via the semiconductor of the reducing element ion supply means, whereby An edible oil oxidation preventing device, wherein edible oil is prevented from being oxidized.

(2) An edible oil oxidation preventing device used for preventing the oxidation of edible oil, comprising a power supply unit having an anode terminal and a cathode terminal and capable of outputting a DC voltage; A reducing element ion supply for supplying ions having a reducing element to the edible oil, wherein the semiconductor is configured to be in contact with the edible oil during use, and is electrically connected to the cathode terminal side of the power supply unit. Means;
When a DC voltage is applied to the semiconductor of the reducing element ion supplying means by the power supply unit, ions having a reducing element are supplied to edible oil via the semiconductor of the reducing element ion supplying means, The edible oil oxidation preventing device is characterized in that the edible oil is prevented from being oxidized.

(3) An edible oil oxidation preventing device used for preventing the oxidation of edible oil, comprising a semiconductor, wherein the semiconductor is brought into contact with the edible oil during use, wherein the edible oil is oxidized. A reducing element ion supplying means for supplying ions having a reducing element to the semiconductor; and a voltage applying means for applying a cathode DC voltage to the semiconductor of the reducing element ion supplying means; When a cathode DC voltage is applied to the semiconductor of the reducing element ion supplying means via a voltage applying means, ions having a reducing element in edible oil through the semiconductor of the reducing element ion supplying means An edible oil oxidation preventing device, wherein the edible oil is prevented from being oxidized by being supplied.

According to the present invention described in the above (1) to (3), ions having a reducing element are supplied to edible oil via the semiconductor of the reducing element ion supplying means, and ions having the reducing element are supplied. As a result, a reducing action occurs, and as a result, oxidation of the edible oil can be prevented.

Further, according to the above-mentioned edible oil oxidation preventing apparatus, it is possible to safely and effectively prevent the edible oil from being oxidized without exposing a person engaged in the frying operation to danger such as electric shock.

Further, according to the above-mentioned edible oil oxidation preventing apparatus, since the edible oil can be effectively prevented from being oxidized, the frequency of replacement of the edible oil can be reduced. As a result, it becomes possible to reduce the economic burden on the user of the cooking oil.

(4) The semiconductor of the reducing element ion supply means is obtained by adding a predetermined substance to an insulator to cause a lattice defect in a crystal structure of the insulator. The edible oil oxidation preventing device according to any one of (1) to (3).

(5) The insulator is an inorganic polymer compound containing silicon oxide as a main component, an organic polymer compound containing silicon oxide as a main component, and an inorganic compound containing silicon oxide as a main component. And an organic compound containing silicon oxide as a main component.

(6) The edible oil oxidation preventing apparatus according to (4) or (5), wherein the predetermined substance added to the insulator is a transition element or an oxide thereof.

According to the present invention described in the above (4) to (6), there is provided an edible oil oxidation preventing device capable of more effectively supplying ions having a reducing element to edible oil. Can be. Further, by using such an edible oil oxidation preventing device, it becomes possible to more effectively prevent the edible oil from being oxidized.

(7) A method for preventing the oxidation of edible oil, wherein the edible oil is prevented from being oxidized by using the edible oil oxidation preventing apparatus according to any one of (1) to (6).

According to the present invention described in the above (7), edible oil oxidation that can safely and effectively prevent oxidation of edible oil without exposing persons engaged in frying operations to danger such as electric shock. A method of prevention can be provided.

According to the edible oil oxidation preventing method described above, the edible oil can be effectively prevented from being oxidized, and the characteristics (for example, viscosity and heat) of the edible oil (new oil) at the beginning of use can be improved. Conductivity etc.) for as long as possible. As a result, it becomes possible to provide more fried foods having a good flavor as compared with the related art.

(8) By applying a cathode direct current voltage to a semiconductor obtained by adding a predetermined substance to the insulator to cause a lattice defect in the crystal structure of the insulator, the edible oil has a reducing element. A method for preventing edible oil from being oxidized by supplying oxidized ions.

According to the present invention described in the above (8), ions having a reducing element are supplied to the edible oil via the semiconductor, and the ions having the reducing element produce a reducing action. It becomes possible to prevent oxidation of the edible oil.

Further, according to the above-described method for preventing the oxidation of edible oil, it is possible to safely and effectively prevent the edible oil from being oxidized without exposing persons engaged in frying operations to danger such as electric shock.

Further, according to the above-described edible oil oxidation preventing method, the edible oil can be effectively prevented from being oxidized, so that the frequency of replacement of the edible oil can be reduced. As a result, it becomes possible to reduce the economic burden on the user of the cooking oil.

(9) The insulator is composed of an inorganic polymer compound containing silicon oxide as a main component, an organic polymer compound containing silicon oxide as a main component, and an inorganic compound containing silicon oxide as a main component. And (8) the method for preventing edible oil oxidation according to the above (8), wherein the edible oil is composed of any one of organic compounds containing silicon oxide as a main component.

(10) The method according to (8) or (9), wherein the predetermined substance added to the insulator is a transition element or an oxide thereof.

According to the present invention described in the above (9) to (10), there is provided a method for preventing edible oil from being oxidized, which is capable of more effectively supplying ions having a reducing element to the edible oil. be able to. In addition, by using such an edible oil oxidation preventing method, it becomes possible to more effectively prevent the edible oil from being oxidized.

[0035]

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS The edible oil oxidation preventing apparatus and the edible oil oxidation preventing method of the present invention will be described below in detail with reference to the accompanying drawings.

First, the configuration of the edible oil oxidation preventing apparatus of the present invention will be described with reference to FIGS.

FIG. 1 is a diagram schematically showing the configuration of the edible oil oxidation preventing apparatus of the present invention. FIG. 2 is a perspective view showing a configuration of a reducing element ion supply unit of the edible oil oxidation preventing apparatus of FIG.

The edible oil oxidation preventing device 1 of the present invention is a device used for preventing the edible oil from being oxidized. As shown in FIG. 1, a control box (power supply / voltage application) capable of outputting a DC voltage is provided. Means) 2, a substantially cylindrical reducing element ion supply unit (reducing element ion supplying means) 3 for supplying ions having a reducing element (solvated electrons / negative ions) to the edible oil, and the control box 2 A heat-resistant coated electric wire 4 for electrically connecting the control box 2 and the reducing element ion supply unit 3, and a power supply line 5 for supplying power to the control box 2.

The control box 2 is an ON / OF for switching the state of the edible oil oxidation preventing device 1 between an operating state (ON state) and a non-operating state (OFF state).
F switch 21 and anode terminal (output terminal on the anode side) 22
And a cathode terminal (cathode-side output terminal) 23. Also, this control box 2 is an AC / DC
The control box 2 also has a function (not shown) as a converter, so that an AC voltage supplied from a predetermined power supply source (for example, a household outlet) is converted in the control box 2 so as to be output as a DC voltage. It is supposed to be. By the control box 2 having such a configuration, a reducing element ion supply unit 3 described later is provided.
It is possible to apply a DC voltage of the cathode to the semiconductor part of the above.

As shown in FIG. 2, the reducing element ion supply unit 3 is connected to the control box 2 via a heat-resistant coated electric wire 4.
And an electrode 32 of a substantially rectangular parallelepiped plate electrically connected to the cathode side of (i.e., to the cathode terminal 23), and a semiconductor portion 31 configured to wrap the electrode 32. The semiconductor unit 31 is configured to be in contact with the edible oil.

The semiconductor section 31 of the above-described reducing element ion supply section 3 is obtained by adding a predetermined substance to an insulator to cause lattice defects in the crystal structure of the insulator.

Here, the reducing element ion supply unit 3 comprises:
Note that it is connected only to the cathode terminal 23 of the control box 2 and not to the anode terminal 22. That is, the reducing element ion supply unit 3 of the present invention
Is actually used, the cathode DC voltage is applied to the reducing element ion supply unit 3 via the control box 2, but no DC current flows through the reducing element ion supply unit 3.

According to the edible oil oxidation preventing apparatus of the present invention having such a configuration, it is possible to safely and effectively prevent the edible oil from being oxidized without exposing persons engaged in frying operations to danger such as electric shock. Can be.

In the present invention, the constituent material of the insulator used when manufacturing the semiconductor portion 31 is not particularly limited, but the material may be formed by using any of the following compounds (1) to (4). It is preferable to form an insulator.

(1) Inorganic polymer compound containing silicon oxide as a main component (2) Organic polymer compound containing silicon oxide as a main component (3) Inorganic compound containing silicon oxide as a main component ( 4) Organic compounds containing silicon oxide as a main component

In the present invention, the substance used to cause lattice defects in the crystal structure of the insulator is not particularly limited, but a transition element or an oxide thereof is used as a predetermined substance to be added to the insulator. Is preferred.

When the reducing element ion supply section of the edible oil oxidation preventing apparatus is configured as described above, the edible oil oxidation preventing apparatus can more effectively supply ions having the reducing element to the edible oil. An apparatus can be provided. Also,
By using such an edible oil oxidation prevention device,
It becomes possible to more effectively prevent the oxidation of the edible oil.

Next, the operation of the edible oil oxidation preventing apparatus of the present invention when actually used will be described with reference to FIG.

FIG. 3 is a view showing a state in which the edible oil oxidation preventing device 1 of the present invention is actually used.

In FIG. 3, the inside of a fryer (oil tank) 9 is filled with edible oil 8, and the edible oil 8 is heated and maintained at a predetermined temperature by a heater 91 of the fryer 9.

On the other hand, in FIG. 3, the power supply line 5 of the edible oil oxidation preventing device 1 of the present invention is connected to a predetermined power supply source. Further, the reducing element ion supply section 3 of the edible oil oxidation preventing device 1 is arranged and fixed such that the whole of the reducing element ion supply section is completely immersed in the edible oil 8.

When the switch 21 of the edible oil oxidation preventing device 1 is turned on in this state, a DC voltage is applied to the semiconductor portion 31 of the reducing element ion supply portion 3 via the control box 2. At this time, ions having a reducing element are supplied to the edible oil 8 via the semiconductor section 31 of the reducing element ion supply section 3, and a reducing action is caused by the ions having the reducing element. As a result, oxidation of the edible oil 8 in the fryer 9 can be prevented. FIG. 3 schematically shows a state in which ions having a reducing element are supplied to the edible oil 8 in this manner.

As described above, no DC current flows through the semiconductor section 31 in a state where a DC voltage is applied to the semiconductor section 31.

Therefore, according to the present invention described above, an edible oil oxidation preventing device which can safely and effectively prevent the edible oil from being oxidized without exposing persons engaged in the frying operation to danger such as electric shock. An edible oil oxidation preventing method can be provided.

According to the edible oil oxidation preventing apparatus and the edible oil oxidation preventing method as described above, the edible oil can be effectively prevented from being oxidized, and the edible oil (new oil) at the beginning of use can be effectively prevented. Characteristics (eg viscosity, thermal conductivity, etc.)
Can be maintained for as long as possible. as a result,
It becomes possible to provide more fried foods having a good flavor as compared with the related art.

The configuration and operation of the edible oil oxidation preventing apparatus according to the present invention have been described with reference to the accompanying drawings.

The configuration of the edible oil oxidation preventing apparatus of the present invention is not limited to the above-described one. For example, the control box 2 of the edible oil oxidation preventing device 1 may be configured by a power supply (for example, a battery) having a power supply source capable of outputting a DC voltage.

Further, around the semiconductor section 31 of the reducing element ion supply section 3, a metal fitting or the like for preventing the reduction element ion supply section 3 from being damaged or deteriorated may be attached.

Further, the shape of the reducing element ion supply section 3 is not particularly limited as long as ions having the reducing element can be supplied to the edible oil, and for example, it can be formed in a conical shape or a spherical shape.

[0060]

Next, specific examples of the present invention will be described.

[1] Preparation of reducing element ion supply section of edible oil oxidation preventing apparatus First, a reduction element ion supply section for supplying ions having a reducing element to edible oil was prepared as follows.

First, a substantially rectangular copper plate electrode and a heat-resistant covered electric wire were prepared, and these were electrically connected as shown in FIG. 2 (see the electrode 32 and the heat-resistant covered electric wire 4 in FIG. 2).
In addition, 10 g of a silicone rubber material, which is an inorganic high molecular compound, was prepared as an insulator used when manufacturing the reducing element ion supply unit. Further, as a substance to be added to the insulator, 0.2 g of yttrium oxide and 0.3 g of gadolinium oxide were prepared.

Next, the mixed powder of yttrium oxide and gadolinium oxide was added to the prepared silicone rubber material.
The mixture was added little by little with stirring to prepare a mixture of oxide acids. Then, a curing agent was added little by little to the obtained mixture of oxide acids while stirring, and the mixture was sufficiently stirred.

Next, this mixture was poured into a mold having a cylindrical depression (the size of the depression: 15 mm in diameter and 20 mm in height). At this time, at the same time, the electrode prepared in advance, such that the electrode is completely wrapped in the mixture,
It was immersed in the mixture and fixed. Then, the mold containing the mixture and the electrodes was put into a drying furnace and dried at a temperature of 70 ° C. for 30 minutes. As a result, a substantially cylindrical reducing element ion supply section was obtained.

[2] Preparation of edible oil oxidation preventing device Next, using the reducing element ion supply unit obtained in the above step [1], an edible oil oxidation preventing device was prepared as follows.

First, an AC / DC converter capable of converting an AC voltage (100 V) into a DC voltage (12 V) and outputting the converted DC voltage (12 V)
A control box (power supply unit) including a converter function, an ON / OFF switch, an anode-side output terminal, a cathode-side output terminal, and a fuse was prepared.

Next, by connecting the other end of the heat-resistant covered electric wire to the output terminal on the cathode side of the control box, the reducing element ion supply section obtained in the above step [1] and the control box are electrically connected. Connected to. As a result, an edible oil oxidation preventing device as indicated by reference numeral 1 in FIG. 1 was obtained.

[3] Experiment 1 (Experiment Using Edible Oil Oxidation Prevention Device) The effect of the edible oil oxidation prevention device was confirmed by actually using the edible oil oxidation prevention device obtained in the above step [2]. An experiment was performed. This experiment was carried out by measuring the value of the acid value and the value of the carbonyl value of the oil after use for a predetermined period. The details of the experiment are as follows.

First, a fryer equipped with a heater having an output of 1.4 KW and having a maximum allowable oil amount of 8 liters was prepared, and 6 liters of commercially available salad oil was placed in the fryer.

Next, the reducing element ion supply section is immersed in the oil so that the reducing element ion supply section of the edible oil oxidation preventing device obtained in the above step [2] is completely immersed in the oil in the fryer. And fixed.

Then, while the edible oil oxidation preventing device was kept on, the frying for 30 minutes was performed three times a week, and this was continued for six months.

In this experiment, the oil in the fryer was not changed for 6 months. Also, in this experiment, the amount of oil in the fryer gradually decreased during the frying process, so a reduced amount of oil was added to the fryer as appropriate.

After 6 months, the value of the acid value and the value of the carbonyl value of the oil continuously used under the above conditions were measured. The measurement results are as shown in Table 1.

[4] Experiment 2 (Experiment not using an edible oil oxidation preventive device) The frying process was performed under the same conditions as those in the experiment 1 except that the edible oil antioxidant device was not used. Was.

In this experiment, when two weeks have passed (ie, when the 30-minute frying process has been completed six times).
Because significant oil deterioration was visually confirmed in
At this point, the experiment was stopped. When the value of the acid value of the oil when the experiment was stopped was measured, the acid value was 3.5.
Met. In addition, regarding the carbonyl value of the oil when the experiment was stopped, the value of the acid value was determined according to the above-described sanitary standard (acid value:
2.5) was not measured because it was significantly higher.

[0076]

[Table 1]

[5] Evaluation of Edible Oil Oxidation Prevention Device As can be seen from Table 1, when the edible oil antioxidation device was used, the oil consumption was lower than when the edible oil oxidation prevention device was not used. It was found that the increase in the acid value was significantly suppressed. That is, through the above two experiments, it was found that the use of the edible oil oxidation preventing apparatus of the present invention can effectively prevent the edible oil from being oxidized.

When the edible oil oxidation preventing apparatus is used, the acid value and carbonyl value of the oil in the fryer are almost the same as the acid value and carbonyl value of the new oil even after 6 months. It turned out to be the same. From these results, it was found that when the edible oil oxidation preventing apparatus of the present invention was used, oil oxidation could be prevented for an extremely long time.

The specific embodiments of the present invention have been described above. It should be noted that the configuration of the present invention is not limited to those described in the above-described embodiments and examples, and can be appropriately changed or modified within the scope of the invention described in the claims.

[0080]

According to the present invention described above, an edible oil oxidation preventing apparatus capable of safely and effectively preventing edible oil from being oxidized without exposing persons engaged in frying operations to danger such as electric shock. Can be provided. Further, according to such an edible oil oxidation preventing apparatus, the edible oil can be effectively prevented from being oxidized, so that the frequency of replacement of the edible oil can be reduced. As a result, it becomes possible to reduce the economic burden on the user of the cooking oil.

Further, according to the present invention described above, it is possible to provide an edible oil oxidation preventing apparatus capable of effectively supplying ions having a reducing element to edible oil. By using such an edible oil oxidation preventing device, it becomes possible to more effectively prevent the edible oil from being oxidized.

Further, according to the present invention described above, there is provided an edible oil oxidation preventing method capable of effectively preventing edible oil from being oxidized without exposing persons engaged in frying operations to danger such as electric shock. be able to. Further, according to such a method, oxidation of the edible oil can be effectively prevented, and characteristics (eg, viscosity, heat conductivity, etc.) of the edible oil at the beginning of use can be maintained as long as possible. Becomes possible. As a result, it becomes possible to provide more fried foods having a better flavor than before.

[Brief description of the drawings]

FIG. 1 is a diagram schematically showing a configuration of an edible oil oxidation preventing device of the present invention.

FIG. 2 is a perspective view showing a configuration of a reducing element ion supply unit of the edible oil oxidation preventing apparatus of FIG.

FIG. 3 is a view showing a state in which the edible oil oxidation preventing device of FIG. 1 is actually used.

[Explanation of symbols]

REFERENCE SIGNS LIST 1 edible oil oxidation preventing device 2 control box (power supply / voltage applying means) 21 ON / OFF switch 22 anode-side output terminal 23 cathode-side output terminal 3 reduction element ion supply section (reduction element ion supply section) 31 semiconductor section 32 electrode 4 heat-resistant coated wire 5 power supply line 8 cooking oil 9 fryer (oil tank) 91 heater

Claims (10)

[Claims] 1. An edible oil oxidation preventing device used to prevent the oxidation of edible oil, comprising: a power supply unit capable of outputting a DC voltage; and a semiconductor;
A reducing element ion supply means for supplying the ions having a reducing element to the edible oil, wherein the semiconductor is configured to be in contact with the edible oil during use, and electrically connected to the cathode side of the power supply unit; When a DC voltage is applied to the semiconductor of the reducing element ion supply means by the power supply unit, the edible oil has a reducing element in the edible oil via the semiconductor of the reducing element ion supply means. The edible oil is prevented from being oxidized by the supplied ions. 2. An edible oil oxidation preventing device used to prevent the oxidation of edible oil, comprising: a power supply unit having an anode terminal and a cathode terminal and capable of outputting a DC voltage; Reducing element ion supplying means for supplying ions having a reducing element to the edible oil, wherein the semiconductor is configured to be brought into contact with the edible oil at the time, and electrically connected to the cathode terminal side of the power supply unit. And when a DC voltage is applied to the semiconductor of the reducing element ion supplying means by the power supply unit, the reducing element is supplied to the edible oil via the semiconductor of the reducing element ion supplying means. An edible oil oxidation preventing device, characterized in that edible oil is supplied, thereby preventing edible oil from being oxidized. 3. An edible oil oxidation preventing device used to prevent the oxidation of edible oil, comprising a semiconductor, wherein the semiconductor is in contact with the edible oil during use, and the edible oil is A reducing element ion supplying means for supplying ions having a reducing element; and voltage applying means for applying a cathode DC voltage to the semiconductor of the reducing element ion supplying means; When a cathode DC voltage is applied to the semiconductor of the reducing element ion supplying means via an applying means, ions having a reducing element are supplied to the edible oil via the semiconductor of the reducing element ion supplying means. And thereby
An edible oil oxidation preventing device wherein edible oil is prevented from being oxidized. 4. The semiconductor according to claim 1, wherein said semiconductor of said reducing element ion supply means is obtained by adding a predetermined substance to an insulator to cause a lattice defect in a crystal structure of said insulator. 4. The edible oil oxidation preventing device according to any one of 1 to 3. 5. The insulator is an inorganic polymer compound containing silicon oxide as a main component, an organic polymer compound containing silicon oxide as a main component, an inorganic compound containing silicon oxide as a main component, The edible oil oxidation preventing device according to claim 4, wherein the edible oil oxidation preventing device is made of any one of an organic compound containing silicon oxide as a main component. 6. The edible oil oxidation preventing apparatus according to claim 4, wherein the predetermined substance added to the insulator is a transition element or an oxide thereof. 7. An edible oil oxidation preventing method, comprising using the edible oil oxidation preventing device according to claim 1 to prevent edible oil from being oxidized. 8. An edible oil has a reducing element by applying a cathode DC voltage to a semiconductor obtained by adding a predetermined substance to an insulator to cause a lattice defect in the crystal structure of the insulator and applying a cathode DC voltage. A method for preventing edible oil from oxidizing, comprising supplying ions to prevent edible oil from being oxidized. 9. The insulator includes an inorganic polymer compound containing silicon oxide as a main component, an organic polymer compound containing silicon oxide as a main component, an inorganic compound containing silicon oxide as a main component, 9. The edible oil oxidation prevention method according to claim 8, wherein the edible oil is composed of any one of organic compounds containing silicon oxide as a main component. 10. The edible oil oxidation prevention method according to claim 8, wherein the predetermined substance added to the insulator is a transition element or an oxide thereof.