JP6918787B2 - Deodorant method - Google Patents

Description

The present invention relates to a deodorizing method and a deodorizing device that reduce the peculiar odor of foods and food containers by ions.

Patent Document 1 discloses that indoor deodorization and deodorization are performed by utilizing the fact that ions generated by ionizing oxygen and water vapor in the air by plasma discharge have a deodorizing effect.

An ion generator that generates such ions has already been put into practical use, and H ⁺ (H ₂ O _{) n} (n is a natural number) which is a positive ion and O ₂ ⁻ (H _{2) which is a negative ion in the air.} O) _{Generates m} (m is a natural number). The positive ions and negative ions, hydrogen ions (H ⁺⁾ or oxygen ions (O 2 ^_-) a plurality of water molecules around the is associated, so-called, in the form of a cluster ions. When the positive and negative ions released into the air chemically react _{, they become hydrogen peroxide solution H 2} O ₂ or hydroxyl radical OH as an active substance. It is known that these active substances can inactivate suspended particles or kill suspended bacteria by carrying out an oxidation reaction for extracting hydrogen from suspended particles or suspended bacteria.

Japanese Patent Gazette "Patent No. 5230150 (issued on July 10, 2013)"

Foods such as fresh fish, cooked foods (side dishes, fried foods, etc.) and bread are displayed at food departments such as supermarkets and department stores. In particular, food products that allow customers to purchase only the desired quantity may be displayed in an open space without being sealed in a package. Since such foods deteriorate quickly due to exposure to the outside air, they are usually withdrawn from the sales floor after a predetermined time has passed. Further, since such foods easily attract insects such as flies because they emit a peculiar food odor, it has been desired to reduce the food odor.

In addition, styrofoam is usually used for containers such as trays on which food is placed, and it emits a styrene-based odor. When this odor is transferred to the food, the flavor of the food may be impaired. In addition, the odor of the container itself as described above is also peculiar, and some people may feel unpleasant.

Patent Document 1 discloses that ions are effective in deodorizing and deodorizing indoors. However, Patent Document 1 does not clarify that the odor of food, a container in contact with food, or the container itself is reduced.

The present invention has been made in view of the above problems, and an object of the present invention is to reduce the odor of food, the odor of a container transferred to food, or the odor of a container for food.

In order to solve the above problems, the deodorizing method according to one aspect of the present invention is to decompose sulfides and substances having carbon double bonds and unsaturated bonds among the odorous components contained in foods. , The ion generator that generates positive and negative ions to be given to the food, the blower that blows out positive and negative ions, and the direction of the airflow that blows out positive and negative ions, upward or downward, and to the left. or a louver at least changing either one of the right direction, a deodorizing device provided in the display stand and separate installed in food sales in a state of being exposed to the air, disposed on the display stand Includes a positive / negative ion irradiation step of irradiating the food displayed on the display stand with positive and negative ions generated by the ion generator by adjusting the direction of the louver.

In order to solve the above-mentioned problems, the deodorizing method according to another aspect of the present invention is described so as to decompose styrene among the odorous components contained in the food in contact with the container formed of the styrene-based material. Anion generator that generates positive and negative ions to be given to food, a blower that blows out positive and negative ions, and the direction of the airflow that blows out positive and negative ions are upward or downward, leftward or right. and a louver for changing in at least one of the direction, a deodorizing device provided in the display stand and separate installed in food sales in a state of being exposed to the air, disposed on the display stand, the Including a positive / negative ion irradiation step of irradiating the food displayed on the display stand in the state of being placed on the container with positive and negative ions generated by the ion generator by adjusting the direction of the louver. There is.

In order to solve the above problems, the deodorizer according to one aspect of the present invention decomposes sulfides and substances having carbon double bonds and unsaturated bonds among the odorous components contained in foods. , Equipped with an ion generator that generates positive and negative ions to be given to the food.

In order to solve the above-mentioned problems, the deodorizing device according to another aspect of the present invention is applied to the container or the food so as to decompose styrene among the odorous components contained in the container or the food in contact with the container. It is equipped with an ion generator that generates positive and negative ions.

According to one aspect of the present invention, it is possible to reduce the odor of food, the odor of the container transferred to the food, or the odor of the container for food.

It is a block diagram which shows the system structure of the deodorizing apparatus which concerns on Embodiments 1 to 4 of this invention. It is a perspective view which shows the appearance structure of the deodorizing apparatus which concerns on Embodiment 1 and 2 of this invention. It is a perspective view which shows the use state of the deodorant apparatus which concerns on Embodiment 1 of this invention. It is a perspective view which shows the other use state of the deodorant apparatus which concerns on Embodiment 1. FIG. It is a perspective view which shows the use state in the refrigerator of the deodorizing apparatus which concerns on Embodiment 2 of this invention. It is a perspective view which shows the use state in the article storage room of the deodorant apparatus which concerns on Embodiment 3 of this invention. (A) is a side view of the deodorizing device used in the test according to the fourth embodiment for verifying the deodorizing effect of the deodorizing device according to the first to third embodiments, and (b) is a perspective view of the deodorizing device. It is a figure. (A) to (d) are perspective views showing the procedure for producing the concentrated gas used in the above test. (A) to (d) are perspective views showing the procedure of the above-mentioned test for each of the subject which acts on an ion and the test which does not act on an ion. (A) to (d) are locumtomograms showing the detection results of each compound for each of a subject in which an ion acts on a compound which is an odor component of yakitori and a subject in which an ion does not act. (A) to (d) are locumtomograms showing the detection results of each compound for each of a subject in which an ion acts on a compound which is an odor component of raw fish and a subject in which an ion does not act.

[Deodorant device]
The system configuration of the deodorizing device 10 (10A to 10C) commonly used in the first to fourth embodiments of the present invention will be described with reference to FIG. Further, the appearance configuration of the deodorizing device 10 (10A) commonly used in the first and second embodiments will be described with reference to FIG. FIG. 1 is a block diagram showing a system configuration of the deodorizing device 10. FIG. 2 is a perspective view showing an external configuration of the deodorizing device 10.

As shown in FIG. 1, the deodorizing device 10 includes an ion generator 1 that generates positive and negative ions, a blower 2 that sends out positive and negative ions to the outside, and an ion generator 1 and a blower 2. It includes a control unit 3 for controlling. Further, as shown in FIG. 2, the deodorizing device 10 includes a housing 4, and the ion generator 1, the blower 2 and the control unit 3 are housed inside the housing 4. The housing 4 has an air outlet 41, a first louver 42, a second louver 43, an operation unit 44, and an intake port 45.

The air outlet 41 is an opening provided for discharging (blowing) positive ions and negative ions generated by the ion generator 1 to the outside of the housing 4 together with the exhaust flow (wind) generated by the blower 2. .. The outlet 41 is formed on the front surface of the housing 4 in a horizontally long shape.

The first louver 42 is a louver that directs the exhaust flow from the outlet 41 upward or downward. The first louver 42 is a plate-shaped member having a length over substantially the entire longitudinal direction of the air outlet 41, and is arranged so as to cross the air outlet 41. Further, the first louver 42 is supported so as to be rotatable with respect to the housing 4, and its orientation can be changed manually.

The second louver 43 is a louver that directs the exhaust flow from the outlet 41 to the right or left, and is provided in a plurality of louvers. The second louver 43 is arranged at a predetermined interval in the longitudinal direction of the air outlet 41, and is supported up and down by the housing 4 so as to be rotatable, and the direction can be changed manually. Further, the three second louvers 43 on the left side are connected to each other so as to be interlocked with each other, and the three second louvers 43 on the right side are connected to each other so as to be interlocked with each other. As a result, the three second louvers 43 on the left side and the three second louvers 43 on the right side can be individually rotated to have different orientations.

The operation unit 44 is a part having various operation buttons for the user to operate, an indicator lamp for displaying the operation state, and the like. The operation unit 44 is arranged on the right side of the front surface of the housing 4.

The intake port 45 is an opening provided for taking in outside air into the housing 4. The intake port 45 is composed of a large number of slit-shaped holes formed on the upper surface of the housing 4.

The ion generator 1 includes a high voltage generation circuit 11 that generates a high voltage pulse, a positive ion generation unit 12, and a negative ion generation unit 13. The positive ion generation unit 12 includes a dielectric electrode and a discharge electrode (not shown), and generates positive ions by applying a positive voltage pulse generated by the high voltage generation circuit 11. The negative ion generation unit 13 includes a dielectric electrode and a discharge electrode (not shown), and generates negative ions by applying a negative voltage pulse generated by the high voltage generation circuit 11.

The configuration of the above-mentioned ion generator 1 is merely an example, and is not particularly limited to the above configuration as long as it is an apparatus capable of generating positive ions and negative ions having desired concentrations.

The cation generated by the cation generator 12 is ^{an ion mainly composed of H +} (H ₂ O) _m (m is an arbitrary natural number). Negative ions negative ion generation unit 13 is _generated, ^O 2 _- (n is an arbitrary natural _number) (H 2 _O) n is an ion composed mainly of.

When positive and negative ions are present in the air at the same time, they chemically react as shown in the following formulas (1) to (3) to efficiently generate hydroxyl radicals (.OH), which are reactive oxygen species. It is thought that. Here, m, n, m'and n'in the equations (1) to (3) are arbitrary natural numbers, respectively.

^{_{H + (H 2 O) m}} + O 2 - (H 2 O) n
→ ・ OH + 1 / 2O ₂ + (m + n) H ₂ O… (1)
^{_{H + (H 2 O) m}} + H + (H 2 O) m '+ O 2 - (H 2 O) n + O 2 - (H 2 O) n'
→ 2 ・ OH + O ₂ + (m + m'+ n + n') H ₂ O… (2)
^{_{H + (H 2 O) m}} + O 2 - (H 2 O) n
→ 3 ・ OH + (m + n-1) H ₂ O… (3)
When only positive ions or only negative ions are released into the air, hydroxyl radicals are not significantly generated. Therefore, it is considered that by simultaneously releasing positive and negative ions, water molecules and clusters are formed, the stabilized positive and negative ions interact with each other, and the generation of hydroxyl radicals becomes remarkable.

The blower device 2 is a device that generates an air flow (air passage) that blows out the air taken in from the intake port 43 of the housing 4 from the air outlet 41, and is composed of a fan. The positive ion generating unit 12 and the negative ion generating unit 13 generate positive ions and negative ions toward the above-mentioned air passage, respectively.

The control unit 3 controls the operations of the ion generator 1 and the blower device 2 in response to the user's operation (instruction) received by the operation unit 44. The control unit 3 may be realized by a logic circuit (hardware) formed in an integrated circuit (IC chip) or the like, or may be realized by software using a CPU (Central Processing Unit).

[Embodiment 1]
The first embodiment of the present invention will be described below with reference to FIGS. 1 to 4.

In this embodiment, an example (deodorizing method) in which the deodorizing device 10 is used for deodorizing yakitori will be described. FIG. 3 is a perspective view showing a usage state of the deodorizing device 10 according to the first embodiment.

As shown in FIG. 3, the deodorizing device 10 is arranged on the display case 100. The display case 100 is a case for food display installed in the food section of a store such as a supermarket or a department store. The display case 100 has a flat portion 101 provided at the highest position and a plurality of stages of mounting tables 102 located at a position lower than the flat portion 101.

A plurality of trays T1 are placed on the mounting table 102, and yakitori F1 as a food to be deodorized (object to be deodorized) is arranged on each tray T1 in a state of being exposed to the outside air. .. The tray T1 is made of a styrene-based material such as Styrofoam. The deodorizing device 10 is arranged on the flat portion 101 so that the air outlet 41 faces the mounting table 102 side.

In the display environment as described above, the deodorizing device 10 generates positive ions and negative ions in the ion generator 1 on the windward side of the air flow with respect to the yakitori F1 (positive / negative ion irradiation step). Further, the deodorizing device 10 uses the blower device 2 to generate an air flow so as to hit the yakitori F1 (blower step), so that the air outlet 41 containing positive and negative ions generated by the ion generator 1 is blown out. Spray (irradiate) the yakitori F1 on the mounting table 102. The generation of positive and negative ions and the ventilation are performed at the same time. Further, by appropriately adjusting the directions of the first louver 42 and the second louver 43 shown in FIG. 2, all of the displayed yakitori F1 are brought into contact with the air blown out from the deodorizing device 10. As a result, among the odorous components emitted by Yakitori F1, the substance having a carbon double bond and an unsaturated bond (see Embodiment 4) and the sulfide are decomposed, and the main odorous component emitted by the tray T1 is decomposed. Is decomposed with styrene.

Subsequently, an example (deodorizing method) in which the deodorizing device 10 is used for deodorizing raw fish will be described. FIG. 4 is a perspective view showing another usage state of the deodorant device 10 according to the first embodiment.

As shown in FIG. 4, the deodorizing device 10 is arranged on the refrigerating case 200. The refrigerating case 200 is a case for displaying foods installed in the food section of stores such as supermarkets and department stores. The refrigerating case 200 has a flat display surface 201, a wall portion 202 surrounding the display surface 201, and a main body portion 203 provided below the display surface 201. The wall portion 202 has a large number of cold air radiation ports (not shown) that radiate the cold air generated inside the main body portion 203 toward the display surface 201.

A tray T2 is placed on the display surface 201, and raw fish F2 as a food to be deodorized is arranged on the tray T2 in a state of being exposed to the outside air. The tray T2 is made of a styrene-based material such as Styrofoam. The deodorizing device 10 is arranged on the display surface 201 so that the air outlet 41 faces the tray T2 side.

In the display environment as described above, the deodorizing device 10 generates positive ions and negative ions in the ion generator 1 on the windward side of the air flow with respect to the raw fish F2 (positive / negative ion irradiation step). Further, the deodorizing device 10 uses the blower device 2 to generate an air flow so as to hit the raw fish F2 (blower step), so that the air outlet 41 containing positive and negative ions generated by the ion generator 1 is blown out. Spray (irradiate) the raw fish F2 on the display surface 201. The generation of positive and negative ions and the ventilation are performed at the same time. Further, by appropriately adjusting the directions of the first louver 42 and the second louver 43 shown in FIG. 2, all of the displayed raw fish F2 are brought into contact with the air blown out from the deodorizing device 10. As a result, among the odor components emitted by the raw fish F2, the substance having a carbon double bond and an unsaturated bond (see Embodiment 4) and the sulfide are decomposed, and the main odor component emitted by the tray T2 is decomposed. Is decomposed with styrene.

As described above, in the deodorizing method using the deodorizing device 10 in the present embodiment, air containing positive ions and negative ions is blown onto the yakitori F1 and the raw fish F2. As a result, the yakitori F1 and the raw fish F2 have the above-mentioned odor components reduced by the action of positive ions and negative ions. Therefore, the odors emitted by yakitori F1 and raw fish F2 do not attract flies and the like. Therefore, the hygienic condition of the food to be deodorized can be maintained well.

In addition, since styrene is also decomposed, the styrene odor adhering to the yakitori F1 and the raw fish F2 from the trays T1 and T2, respectively, is reduced. Therefore, it is possible to prevent the flavors of yakitori F1 and fresh fish F2 from being impaired by the styrene odor.

Regarding the food to be deodorized that gives positive and negative ions, yakitori F1 and raw fish F2 are exemplified in this embodiment, but the food is not limited to yakitori F1 and raw fish F2. For example, the deodorant foods include roasted foods, fried foods, prepared foods, breads, pickles and the like.

[Embodiment 2]
The second embodiment of the present invention will be described below with reference to FIGS. 1, 2 and 5. For convenience of explanation, the same reference numerals will be added to the components having the same functions as those described in the first embodiment, and the description thereof will be omitted.

FIG. 5 is a perspective view showing a usage state of the deodorizing device 10 according to the second embodiment in the refrigerator 300.

As shown in FIG. 5, the refrigerator 300 has a deodorant storage 302 in the refrigerator chamber 301. The deodorant storage 302 is a box-shaped container, and is provided so that the front surface can be opened and closed. Further, a deodorizing device 10A is arranged in the deodorizing storage 302.

As shown in FIGS. 1 and 2, the deodorizing device 10A has the same function as the deodorizing device 10 of the first embodiment. Further, the deodorizing device 10A is compactly configured so as not to occupy the limited space of the deodorizing storage 302 provided in the narrow refrigerating chamber 301, and is arranged at the back side of the deodorizing storage 302. Further, if the inside of the deodorant storage 302 can be formed in a closed state, a sufficient amount of positive ions and negative ions can be filled in the deodorant storage 302. The deodorizing device 10A used in such an environment may have a lower ion generation capacity than the deodorizing device 10 of the first embodiment in which positive ions and negative ions are diffused over a wide range, and can be miniaturized. Is.

In order to deodorize the deodorant target food F3 in the refrigerating chamber 301 configured as described above, the deodorant target food F3 is arranged in the deodorant storage 302, and the inside of the deodorant storage 302 is kept in a sealed state. In this state, the deodorizing device 10A releases air containing positive ions and negative ions generated by the ion generator 1 from the air outlet 41. As a result, not only the positive and negative ions are directly irradiated to the food F3 to be deodorized, but also the deodorizing chamber 302 is filled with positive and negative ions. Therefore, positive ions and negative ions can be sufficiently allowed to act on the food F3 to be deodorized. As a result, the odorous component of the deodorant food F3 is reduced.

Foods to be deodorized F3 are raw meat, raw fish (including fillets and sashimi), sausages, hams, semi-cooked foods, prepared foods, etc., and are placed on a tray made of a styrene-based material such as foamed styrol and wrapped. It is a food that is displayed in a store in a state of being sealed with sausage. The user takes the deodorant food F3 back to his / her home or the like, puts the deodorant food F3 in the unpacked state in the deodorant storage 302, and deodorizes the food. As a result, even if the food F3 to be deodorized emits a peculiar food odor while being displayed in the store for a while, the odor component that is the basis of the food odor can be reduced. In addition, the odor component (styrene) of the tray adhering to the food F3 to be deodorized can also be reduced. Therefore, by deodorizing the food F3 to be deodorized as described above before cooking, it is possible to prevent the flavor of the dish from being impaired by the tray odor.

In this embodiment, an example in which the deodorant storage 302 is provided in the refrigerator 300 has been described. Not limited to this, a deodorant storage having the same structure as the deodorant storage 302 may be provided as a single unit, and the deodorant storage may be used to deodorize the food F3 to be deodorized.

[Embodiment 3]
The third embodiment of the present invention will be described below with reference to FIGS. 1 and 6. For convenience of explanation, the same reference numerals will be added to the components having the same functions as the components described in the first and second embodiments, and the description thereof will be omitted.

FIG. 6 is a perspective view showing a usage state of the deodorant device 10B according to the third embodiment in the article storage chamber 400.

As shown in FIG. 6, a deodorizing device 10B is attached to the ceiling of the article storage room 400, and a storage shelf 410 is installed on the floor of the article storage room 400.

As shown in FIG. 1, the deodorizing device 10B has the same function as the deodorizing device 10 of the first embodiment. The operation unit 44 is not provided in the main body of the deodorizing device 10B, and is configured so that it can be remotely controlled by a remote control operation device (not shown). Further, the deodorizing device 10B has a housing 5, and at the lower part of the housing 5, an outlet 51 for blowing out air containing positive ions and negative ions generated by the ion generator 1 downward is provided. It is provided. Although not shown, the air outlet 51 is formed in an annular shape. Further, the air outlet 51 is provided with a louver (not shown), and by adjusting the angle of the louver, air containing positive ions and negative ions can be diffused over a wide range of the article storage chamber 400.

The storage shelves 410 are provided with a plurality of shelves (two shelves in the illustrated configuration) at intervals of upper and lower shelves 411. The shelf portion 411 is preferably configured to have a portion open in the vertical direction so that positive ions and negative ions blown out from the deodorizing device 10B are distributed to the lower shelf portion 411. Specifically, the shelf portion 411 is preferably configured such as a structure formed in a mesh shape, a structure in which a plurality of pipes are arranged in parallel, and the like.

A plurality of tray group TGs are placed on the shelf portion 411 of the storage shelf 410. Each tray group TG is configured by stacking a plurality of trays T3. The tray T3 is made of a styrene-based material such as Styrofoam.

In the storage environment as described above, the deodorizing device 10B blows out the air containing the positive ions and the negative ions generated by the ion generator 1 downward from the outlet 51. As a result, positive and negative ions are directly sprayed onto the tray group TG placed on the storage shelf 410. Further, when the article storage chamber 400 is in a closed state, the positive ions and negative ions released from the deodorizing device 10B fill the article storage chamber 400 and evenly touch the tray group TG. As a result, the odor component emitted by each tray T3 of the tray group TG, that is, styrene is decomposed. Therefore, since the odor of the tray T3 in the article storage chamber 400 is reduced, even if other articles such as clothes are stored in the article storage chamber 400 for convenience, the odor of the tray T3 is prevented from being transferred to the article. can.

In this embodiment, an example in which the deodorizing device 10B and the storage shelf 410 are installed in the article storage room 400 has been described. However, the place where the deodorizing device 10B and the storage shelf 410 are installed is not limited to the article storage room 400. For example, the deodorant device 10B and the storage shelf 410 may be installed in the container of the truck. Since various articles are stored in the container, the deodorizing device 10B is operated when the tray T3 is stored and transported in the container. By reducing the odor of the tray T3 in the container in this way, it is possible to prevent the odor of the tray T3 from being transferred to other articles stored in the container.

[Embodiment 4]
The fourth embodiment of the present invention will be described below with reference to FIGS. 1, 7 to 11. For convenience of explanation, the same reference numerals will be added to the components having the same functions as the components described in the first and second embodiments, and the description thereof will be omitted.

In this embodiment, a test for verifying that the above-mentioned odorous components described in the first to third embodiments are decomposed will be described.

FIG. 7A is a side view of the deodorizing device 10C used in the test according to the fourth embodiment for verifying the deodorizing effect of the deodorizing device according to the first to third embodiments, and is a side view of the deodorizing device 10C shown in FIG. 7B. ) Is a perspective view of the deodorizing device 10C. 8 (a) to 8 (d) are perspective views showing a procedure for producing the concentrated gas used in the above test. 9 (a) to 9 (d) are perspective views showing test procedures for each of the subject TO1 on which ions act and the subject TO2 on which ions do not act.

In this test, an ion generator (A209AK) manufactured by Sharp Corporation was used as the deodorizing device 10C shown in FIGS. 7A and 7B.

The deodorizing device 10C includes a housing 6 for accommodating a substrate (not shown), a needle-shaped electrode 61 for generating positive ions by electric discharge, a needle-shaped electrode 62 for generating negative ions by electric discharge, and outside the housing 6. It is provided with an electrode protection portion 63 that protects the needle-shaped electrodes 61 and 62. The needle-shaped electrodes 61 and 62 are held on the substrate so that the tip portions project to the outside of the housing 6. The deodorizing device 10C does not include the blower 2, the control unit 3, and the operating unit 44 in the deodorizing device 10 shown in FIG. 1, and is composed of only the ion generator 1.

The positive ion generating section 12 shown in FIG. 1 corresponds to the needle-shaped electrode 61, and the negative ion generating section 13 corresponds to the needle-shaped electrode 62. Further, the high voltage generation circuit 11 shown in FIG. 1 is mounted on the above-mentioned substrate. When a positive high voltage pulse is applied from the high voltage generation circuit 11, the needle-shaped electrode 61 generates a corona discharge at the tip to generate positive ions. When a negative high voltage pulse is applied from the high voltage generation circuit 11, the needle-shaped electrode 62 generates a corona discharge at the tip to generate negative ions.

Prior to the test, a concentrated gas is prepared. In the production of concentrated gas, a heat desorption device (UNITY SERIES 2 manufactured by MARKES) and an internal collection device (TENAX) are used to collect the gas at a collection temperature of -15 ° C and a desorption temperature of 250 ° C. The gas collected in was released.

As shown in FIG. 8A, the test food F was placed in the gas collecting bag B1 (100 L), filled with bomb air to fill the bag B1, and then allowed to stand for 30 minutes. Next, as shown in FIG. 8B, 70 L of the gas in the bag B1 is sucked into each of the two gas collection tubes G1 for gas sampling, and the volatile organic compound generated from the test food F is collected. Collected. Then, as shown in (c) of FIG. 8, while heating these gas collection pipes G1 to 250 ° C., about 7 L of each bomb air is aerated, and the collected volatile organic compounds are put into another bag B2 (20 L). Was kicked out. As a result, as shown in FIG. 8D, a concentrated gas having a concentration about 10 times higher was produced. In addition, a test was conducted using yakitori (with sauce, 5) and raw fish (sardines, 8 fish) as test food F.

Subsequently, a test using the concentrated gas prepared as described above will be described. As shown in FIG. 9A, in the test, the test subject TO1 (Test Object 1) with "ions" that causes ions to act on the concentrated gas and "ions" that do not allow ions to act on the concentrated gas. "None" subject TO2 (Test Object 2) was prepared. In each of the subject TO1 and the subject TO2, the deodorizer 10C was sealed in the gas sampling bag B3 (10L), the air in the bag B3 was evacuated, and then the bag B3 was filled with concentrated gas. It is a thing. The test was performed on subject TO1 and subject TO2 at the same time.

Prior to the test, as shown in FIG. 9B, for checking the initial concentration, before turning on the power of the deodorizing device 10C, a collecting device D (the above-mentioned internal collecting device) was used. The gas in the bag B3 of the subject TO1 and the subject TO2 was sucked into the gas collection tube G2 by 1 L or 2 L.

As shown in FIG. 9 (c), the power of the deodorizing device 10C of the subject TO1 was turned on, and the deodorizing device 10C of the subject TO2 was allowed to stand for a predetermined time without being turned on. Then, as shown in FIG. 9D, 1 L or 2 L of gas in each bag B3 of the subject TO1 and the subject TO2 was sucked into the gas collection tube G3. The duration of the stationary state shown in FIG. 9 (c) is 4 hours for yakitori and 4 hours and 8 hours for raw fish. The gas in the bag B3 was collected in the gas collection tube G3 in each of the subject TO1 and the subject TO2, and qualitative analysis was performed by gas chromatography-mass spectrometry.

Here, the gas chromatograph mass spectrometer and the analysis conditions used in the qualitative analysis are as follows.

(Gas chromatograph mass spectrometer)
Model name: Agilent Technologies model 7890N / 5975MSD
Separation column: HP-1 60m x 0.25mmφ Film thickness 1μm
(Analysis conditions)
Column temperature condition: 40 ° C (hold for 5 minutes) → 5 ° C / min → 100 ° C → 10 ° C / min → 290 ° C (hold for 1.5 minutes)
Carrier gas: helium 1.2 mL / min
Data acquisition method: SCAN mode (measurement result)
The measurement results will be described below. FIGS. 10A to 10D are locumtomograms showing the detection results of each compound for each of the subject TO1 in which ions act on the compound which is the odor component of yakitori and the subject TO2 in which ions do not act. 11 (a) to 11 (d) are locumtomograms showing the detection results of each compound for each of the subject TO1 in which an ion acts on the compound which is an odor component of raw fish and the subject TO2 in which an ion does not act.

(1) Yakitori: 1st measurement result In the 1st test of yakitori, 1-pentene was used for the subject TO1 as shown in the analysis results in Table 1 and the lower side of (a) to (c) in FIG. Significant reductions were observed in the three compounds of -3-ol, dimethyl disulfide and 1-octene-3ol. On the other hand, for the subject TO2, as shown in the analysis results of Table 1 and the upper side of (a) to (c) of FIG. 10, 1-pentene-3-ol, dimethyl disulfide and 1-octen-3ol Although some reduction in the three compounds was observed, it was small compared to the degree of reduction in subject TO1.

In addition, as shown in the analysis results of Table 2 and the lower side of (d) in FIG. 10, a significant reduction in styrene was observed for the subject TO1. On the other hand, for the subject TO2, as shown on the upper side of FIG. 10 (d), a slight reduction in styrene was observed. The reduction rate of subject TO1 with respect to subject TO2 of styrene was 80% or more.

In Table 1, the “ratio of peak area” in “after TO10 hours” means the ratio when the value of the peak area is 100%. Further, in Table 2, the "semi-quantitative value" is a value calculated using a standard substance of styrene.

(2) Yakitori: Results of the second measurement In the second test of yakitori, semi-quantitative values were calculated using standard products for compounds for which a reduction effect was observed in the first test.

As shown in Table 3, in the second test, reduction was observed for the same compounds as in the first test, and the reproducibility was confirmed. In addition, since reductions were also observed in dimethyl trisulfide and limonene, semi-quantitative values were calculated for these compounds using standard substances.

In Table 3, the "semi-quantitative value" is a value calculated using the standard substance of each compound.

(3) Raw fish: 1st measurement result In the 1st test of raw fish, 1-pentene-3 was shown in the analysis results of Table 4 after standing for 4 hours and after standing for 8 hours for the subject TO1. Significant reductions were observed in the three compounds-ol, styrene and 1-octene-3-ol. On the other hand, with respect to the subject TO2, as shown in the analysis results in Table 4, reduction of the above three compounds was hardly observed. In addition, as shown in the analysis results of Table 5, reduction of the subject TO1 was observed for 9 compounds. (A) to (d) of FIG. 11 show S-methyl thioacetate, 2-ethylfuran, 2-pentene-1-ol and 1-octen-of these compounds after standing for 8 hours, respectively. The measurement results of subject TO1 (lower) and subject TO2 (upper) for 3-ol are shown.

(4) Raw fish: Results of the second measurement In the second test of the raw fish, the standard substance was used for the compounds marked with a circle among the compounds shown in Table 5 in which the reduction was observed in the first test of the raw fish. Semi-quantitative values were calculated.

As shown in Table 6, in the second test as well, a significant reduction was observed for the same compound as in the first test for the subject TO1, and the reproducibility was confirmed. On the other hand, with respect to the subject TO2, it was confirmed that these compounds were hardly reduced or slightly reduced.

(Summary of test)
In the above test, the concentrations of some of the TO1 components of the subject TO1 in which yakitori and fresh fish were generated were significantly reduced after being allowed to stand for a predetermined time, and the effect of reduction was confirmed. The compounds that were found to be reduced included compounds having unsaturated bonds in their structure and sulfides. All of these compounds are considered to have a peculiar odor. In particular, 1-pentene-3-ol is known as a causative substance of fishy odor, and since it was detected in high concentration in the raw fish used in this test, it is considered that it contributes to the odor peculiar to fish. .. Due to the reduction of these components, a reduction in odor or a change in odor quality was predicted in the subject TO1. Table 7 shows an example of the odor of the compound in which the reduction of the above components was observed.

It was confirmed that odorous components such as putrefactive odors were decomposed in the case of yakitori, which was the standing maintenance time of 4 hours, and in the case of raw fish, which was the standing maintenance time of 4 hours and 8 hours. On the other hand, it was confirmed that the flavor components (alcohol-based and aldehyde-based) were not decomposed during the above-mentioned standing maintenance time. Such flavor components include ethyl acetate (which has a pineapple-like aroma), isovaleraldehyde (a fruit and liquor aroma component), acetoin (one of the substances that give flavor to butter), and n-valeraldehyde (which gives flavor to butter). Fruit and liquor scent components), ethyl lactate (nut-like, dairy-like, fruit-like scent) and the like. All of these flavor components contain carbon and oxygen double bonds, but do not contain carbon double bonds.

Although acrolein shown in Tables 6 and 7 has an aldehyde group, it is an unsaturated aldehyde having a carbon double bond and cannot be said to be a flavor component.

〔summary〕
In the deodorizing method according to the first aspect of the present invention, among the odorous components contained in foods (yakitori F1, raw fish F2, deodorizing target food F3), substances having carbon double bonds and unsaturated bonds and sulfides are used. Includes a positive / negative ion irradiation step of irradiating the food with positive and negative ions so as to decompose the food.

According to the above method, radicals are generated from the irradiated positive and negative ions. It is presumed that the action of these cations and negative ions with radicals decomposes sulfides and substances having carbon double bonds and unsaturated bonds, which are particularly likely to attract insects such as 蠅. Therefore, by preventing the diffusion of the food odor, it is possible to prevent insects from being attracted to the food and maintain good hygiene of the food.

The deodorizing method according to the second aspect of the present invention decomposes styrene among the odorous components contained in the container (tray T1 to T3) or the food (yakitori F1, raw fish F2, deodorizing target food F3) in contact with the container. As described above, a positive / negative ion irradiation step of irradiating the container or the food with positive and negative ions is included.

According to the above method, radicals are generated from the irradiated positive and negative ions. It is presumed that styrene is decomposed by the action of these positive and negative ions and radicals. Therefore, the styrene odor, which tends to spoil the flavor of the food or cause discomfort to humans, can be removed from the container or the food.

In the deodorizing method according to the third aspect of the present invention, in the above aspect 1 or 2, the positive ion is ^{an ion mainly composed of H +} (H ₂ O) _n (n is a natural number), and the negative ion is O ₂ ^It may be an ion mainly composed of − (H ₂ O) _m (m is a natural number).

According to the above ^{_{method, H + (H 2 O)}} m and _O ² - _(H 2 _O) hydroxyl radical is a reactive oxygen species from the _n occurs.

In any of the above aspects 1 to 3, the deodorizing method according to the fourth aspect of the present invention may display the food in the food section in a state of being exposed to the outside air.

According to the above configuration, it is possible to prevent insects from being attracted to the food counter where the food is displayed in a state of being exposed to the outside air. Therefore, the hygiene of the food department can be maintained well.

The deodorizing method according to the fifth aspect of the present invention is the deodorizing object (yakitori F1, raw fish F2, deodorizing target food F3, trays T1 to T3) containing an odor component to be decomposed in any one of the above aspects 1 to 4. ) Is included, and the positive / negative ion irradiation step and the ventilation step are performed at the same time. Positive and negative ions may be generated on the wind side.

According to the above method, the positive ions and negative ions generated on the windward side are flowed to the leeward side, so that they are diffused more uniformly. Therefore, by diffusing the positive and negative ions to the deodorizing object, the plurality of deodorizing objects can be uniformly irradiated with the positive and negative ions.

The deodorizing device according to the sixth aspect of the present invention comprises substances having carbon double bonds and unsaturated bonds and sulfides among the odorous components contained in foods (yakitori F1, raw fish F2, deodorizing target food F3). It is provided with an ion generator 1 that generates positive and negative ions to be given to the food so as to decompose.

According to the above configuration, as in the deodorizing method according to the first aspect, it is possible to avoid attracting insects to the food and maintain good hygiene of the food.

The deodorizing device according to the seventh aspect of the present invention decomposes styrene among the odorous components contained in the container (tray T1 to T3) or the food (yakitori F1, raw fish F2, deodorizing target food F3) in contact with the container. As described above, the ion generator 1 for generating positive and negative ions to be given to the container or the food is provided.

According to the above configuration, similarly to the deodorizing method according to the second aspect, the styrene odor, which tends to impair the flavor of the food or cause discomfort to humans, can be removed from the container or the food.

In the deodorizing method according to the eighth aspect of the present invention, in the above aspect 6 or 7, the positive ion is ^{an ion mainly composed of H +} (H ₂ O) _n (n is a natural number), and the negative ion is O ₂ ^It may be an ion mainly composed of − (H ₂ O) _m (m is a natural number).

According to the above ^{_{configuration, H + (H 2 O)}} m and _O ² - _(H 2 _O) hydroxyl radical is a reactive oxygen species from the _n occurs.

[Additional notes]
The present invention is not limited to the above-described embodiments, and various modifications can be made within the scope of the claims, and the embodiments obtained by appropriately combining the technical means disclosed in the different embodiments. Is also included in the technical scope of the present invention. Furthermore, new technical features can be formed by combining the technical means disclosed in each embodiment.

1 Ion generator 2 Blower 10, 10A-10C Deodorizer F1 Yakitori (food, deodorant object)
F2 fresh fish (food, deodorant object)
F3 Deodorant target food (food, deodorant target)
T1 to T3 trays (containers, deodorant objects)

Claims (4)

An ion generator that generates positive and negative ions given to the food so as to decompose sulfides and substances having carbon double bonds and unsaturated bonds among the odorous components contained in the food, positive ions and It is equipped with a blower that blows out negative ions and a louver that changes the direction of the airflow that blows out positive and negative ions in at least one of the upward or downward direction and the left or right direction, and is exposed to the outside air. the deodorizing device provided in the display stand and separate installed in food shop in the state, and disposed in the display stand, the positive ions generated in the food which is display on the display stand by the ion generating device A deodorizing method comprising a positive / negative ion irradiation step of irradiating negative ions by adjusting the direction of the louver. An ion generator that generates positive and negative ions given to the food and positive and negative ions so as to decompose styrene among the odorous components contained in the food in contact with the container made of a styrene-based material. It is equipped with a blower that blows out and a louver that changes the direction of the airflow that blows out positive and negative ions in at least one of the upward or downward direction and the left or right direction, and the food is exposed to the outside air. the deodorizing device provided in the display stand and another body that is installed in the sales floor and placed in the display stand, the ion generated in the food which is display in a state of being placed on the container to the display stand A deodorizing method comprising a positive / negative ion irradiation step of irradiating positive ions and negative ions generated by an apparatus by adjusting the direction of the louver. The cation is ^{an ion mainly composed of H +} (H ₂ O) _n (n is a natural number).
The negative ions are _{^{O 2 - (H 2 O)}} m (m is a natural number) deodorizing method according to claim 1 or 2, characterized in that an ion composed mainly of. Including a blowing step by the blower that generates an air flow so as to hit a deodorizing object containing an odor component to be decomposed.
The positive / negative ion irradiation step and the blowing step are performed at the same time.
The method according to any one of claims 1 to 3, wherein in the positive / negative ion irradiation step, positive ions and negative ions are generated on the windward side of the air flow with respect to the deodorizing object. Deodorant method.

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