WO2017187702A1

WO2017187702A1 - Deodorizing method and deodorizing device

Info

Publication number: WO2017187702A1
Application number: PCT/JP2017/004094
Authority: WO
Inventors: 西川　和男
Original assignee: シャープ株式会社
Priority date: 2016-04-28
Filing date: 2017-02-03
Publication date: 2017-11-02
Also published as: JP6918787B2; CN109069686A; TWI653062B; TW201737949A; JPWO2017187702A1; PH12018501595A1

Abstract

The present invention reduces odors of food, odors of containers absorbed by food, or odors of food containers. According to the present invention, Yakitori (broiled chicken) (F1) to be served as food is irradiated with positive ions and negative ions with use of a deodorizing device (10) so that a sulfide and/or a substance having a carbon double bond and an unsaturated bond is decomposed among the odor components of the Yakitori (F1).

Description

Deodorizing method and deodorizing apparatus

The present invention relates to a deodorizing method and a deodorizing apparatus for reducing a specific odor possessed by a food or a container for food by ions.

Patent Document 1 discloses that deodorization and deodorization are performed indoors 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 for generating such ions has already been put into practical use, and H ⁺ (H ₂ O _{) n} (n is a natural number) that is a positive ion and O ₂ ⁻ (H ₂ that is a negative ion in the air. O) _m (m is a natural number) is generated. These positive ions and negative ions are in the form of so-called cluster ions in which a plurality of water molecules are attached around hydrogen ions (H ⁺ ) or oxygen ions (O ₂ ⁻ ). When positive ions and negative ions released into the air chemically react with each other, hydrogen peroxide water H ₂ O ₂ or a hydroxyl radical / OH as an active substance is obtained. It is known that these active substances can inactivate suspended particles or sterilize suspended bacteria by performing an oxidation reaction to extract hydrogen from suspended particles or suspended bacteria.

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

Food stores such as raw fish, cooked foods (prepared foods, fried foods, etc.) and bread are displayed at supermarkets and department stores. In particular, foods that allow customers to purchase a desired quantity may be displayed in an open space without being sealed in a package. Since such foods are quickly deteriorated because they are exposed to the outside air, they are usually withdrawn from the sales floor after a predetermined time. In addition, since such foods tend to attract insects such as spiders in order to produce a unique food odor, it has been desired to reduce the food odor.

Also, a container such as a tray on which food is placed is usually made of styrene foam and emits a characteristic odor of styrene. If this odor is transferred to food, the flavor of the food may be impaired. In addition, the smell of the container itself is also peculiar and may be uncomfortable depending on the person.

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

The present invention has been made in view of the above-mentioned problems, and an object thereof 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, a deodorizing method according to one aspect of the present invention is to decompose a substance having a carbon double bond and an unsaturated bond and a sulfide among odor components contained in food. In addition, a positive / negative ion irradiation step of irradiating the food with positive ions and negative ions is included.

In order to solve the above-mentioned problem, the deodorization method according to another aspect of the present invention provides the container or the food so as to decompose styrene among the odor components contained in the container or the food in contact with the container. A positive / negative ion irradiation step of irradiating positive ions and negative ions is included.

In order to solve the above-described problems, a deodorizing apparatus according to one embodiment of the present invention is configured to decompose a substance having a carbon double bond and an unsaturated bond and a sulfide among odor components contained in food. And an ion generator for generating positive ions and negative ions given to the food.

In order to solve the above-mentioned problem, a deodorizing apparatus according to another aspect of the present invention is provided in the container or the food so as to decompose styrene among the odor components contained in the container or the food in contact with the container. An ion generator for generating positive ions and negative ions to be supplied is provided.

According to one embodiment of the present invention, there is an effect that the odor of food, the odor of a container moved to food, or the odor of a food container can be reduced.

1 is a block diagram showing a system configuration of a deodorizing apparatus according to Embodiments 1 to 4 of the present invention. It is a perspective view which shows the external 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 condition of the deodorizing apparatus which concerns on Embodiment 1 of this invention. It is a perspective view which shows the other use condition of the deodorizing apparatus which concerns on Embodiment 1. FIG. It is a perspective view which shows the use condition in the refrigerator of the deodorizing apparatus which concerns on Embodiment 2 of this invention. It is a perspective view which shows the use condition in the article storage room of the deodorizing apparatus which concerns on Embodiment 3 of this invention. (A) is a side view of the deodorizing apparatus used in the test according to Embodiment 4 for verifying the deodorizing effect of the deodorizing apparatus according to Embodiments 1 to 3, and (b) is a perspective view of the deodorizing apparatus. FIG. (A)-(d) is a perspective view which shows the procedure of preparation of the concentrated gas used for the said test. (A)-(d) is a perspective view which shows the procedure of the said test about each of the test substance which makes ion act, and the test which does not make ion act. (A) to (d) are locatograms showing the detection results of each compound for each of the analyte that causes ions to act on the compound that is the odor component of yakitori and the analyte that does not act on ions. (A) to (d) are locatograms showing the detection results of each compound for each of an analyte that causes an ion to act on a compound that is a odor component of raw fish and an analyte that does not act on the ion.

[Deodorizer]
A system configuration of the deodorizing apparatus 10 (10A to 10C) used in common with the first to fourth embodiments of the present invention will be described with reference to FIG. Moreover, the external appearance structure of the deodorizing apparatus 10 (10A) used in common with

Embodiment

1 and 2 is demonstrated based on FIG. FIG. 1 is a block diagram showing a system configuration of the deodorizing apparatus 10. FIG. 2 is a perspective view showing an external configuration of the deodorizing apparatus 10.

As shown in FIG. 1, the deodorizer 10 includes an ion generator 1 that generates positive ions and negative ions, a blower 2 that sends positive ions and negative ions to the outside, and an ion generator 1 and a blower 2. And a control unit 3 for controlling. As shown in FIG. 2, the deodorizing apparatus 10 includes a housing 4, and the ion generator 1, the blower 2, and the control unit 3 are accommodated in the housing 4. The housing 4 includes an air outlet 41, a first louver 42, a second louver 43, an operation unit 44, and an air inlet 45.

The blower outlet 41 is an opening provided for discharging (blowing out) the 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 blowout port 41 is formed in a shape that is long in the horizontal direction on the front surface of the housing 4.

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-like member having a length over substantially the entire length of the air outlet 41 and is disposed 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 direction 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 a plurality of the second louvers 43 are provided. The second louver 43 is disposed at a predetermined interval in the longitudinal direction of the air outlet 41 and is supported by the casing 4 so as to be rotatable up and down, and its direction can be changed manually. The left three second louvers 43 are coupled to each other so as to be interlocked, and the three right second second louvers 43 are coupled to each other so as to be interlocked. Thereby, the left three second louvers 43 and the right three second louvers 43 can be individually rotated to have different directions.

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

The intake port 45 is an opening provided to take outside air into the housing 4. The air inlet 45 is constituted by a number of slit-like 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-described ion generator 1 is merely an example, and is not particularly limited to the above configuration as long as the device can generate positive ions and negative ions with a desired concentration.

The positive ions generated by the positive ion generator 12 are ions mainly composed of H ⁺ (H ₂ O) _m (m is an arbitrary natural number). Negative ions generated by the negative ion generator 13 are ions mainly composed of O ₂ ⁻ (H ₂ O) _n (n is an arbitrary natural number).

When positive ions and negative ions are present in the air at the same time, a chemical reaction occurs as shown in the following formulas (1) to (3), and hydroxyl radicals (.OH) that are active oxygen species are efficiently generated. It is thought. Here, m, n, m ′ and n ′ in the formulas (1) to (3) are each an arbitrary natural number.

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 remarkably generated. Therefore, it is considered that by simultaneously releasing positive ions and negative ions, water molecules and clusters are formed, and the stabilized positive ions 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 air taken in from the air inlet 43 of the housing 4 from the air outlet 41, and is configured by a fan. The positive ion generator 12 and the negative ion generator 13 generate positive ions and negative ions, respectively, toward the air path.

The control unit 3 controls the operations of the ion generator 1 and the blower 2 in accordance with a user 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
Embodiment 1 of the present invention will be described below with reference to FIGS.

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

As shown in FIG. 3, the deodorizing apparatus 10 is disposed on a display case 100. The display case 100 is a case for food display installed in a food department of a store such as a supermarket or a department store. The display case 100 includes a flat portion 101 provided at the highest position, and a plurality 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. On each tray T1, the yakitori F1 serving as a deodorant target food (deodorant target) is arranged in a state exposed to the outside air. . The tray T1 is made of a styrenic material such as polystyrene foam. The deodorizing apparatus 10 is disposed 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 deodorizer 10 generates positive ions and negative ions in the ion generator 1 on the upwind side of the air flow with respect to the yakitori F1 (positive and negative ion irradiation step). Further, the deodorizing apparatus 10 generates air flow so as to hit the yakitori F1 by the blower 2 (air blowing process), thereby blowing out air containing positive ions and negative ions generated by the ion generator 1 from the blowout port 41. To the yakitori F1 on the mounting table 102. Generation of positive ions and negative ions and blowing are performed simultaneously. Further, by appropriately adjusting the orientation of the first louver 42 and the second louver 43 shown in FIG. 2, the air blown out from the deodorizer 10 is brought into contact with all of the displayed yakitori F1. As a result, among the odorous components emitted by Yakitori F1, a substance having a carbon double bond and an unsaturated bond (see Embodiment 4) and sulfide are decomposed, and the main odorous component emitted by tray T1. Styrene is decomposed.

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

As shown in FIG. 4, the deodorizing apparatus 10 is disposed on the refrigerated case 200. The refrigerated case 200 is a food display case installed in a food department of a store such as a supermarket or a department store. The refrigerated case 200 includes a flat display surface 201, a wall portion 202 that surrounds the display surface 201, and a main body portion 203 that is provided below the display surface 201. The wall 202 has a large number of cool air radiating ports (not shown) that radiate cool air generated inside the main body 203 toward the display surface 201.

The tray T2 is placed on the display surface 201, and the raw fish F2 as a deodorizing target food is arranged on the tray T2 in a state exposed to the outside air. The tray T2 is formed of a styrenic material such as expanded polystyrene. The deodorizing apparatus 10 is disposed on the display surface 201 so that the air outlet 41 faces the tray T2 side.

In the display environment as described above, the deodorizer 10 generates positive ions and negative ions in the ion generator 1 on the upwind side of the air flow with respect to the raw fish F2 (positive and negative ion irradiation step). In addition, the deodorizer 10 generates air flow by the blower 2 so as to hit the raw fish F2 (air blowing process), thereby blowing out air containing positive ions and negative ions generated by the ion generator 1 from the air outlet 41. The raw fish F2 on the display surface 201 is sprayed (irradiated). Generation of positive ions and negative ions and blowing are performed simultaneously. Further, by appropriately adjusting the orientation of the first louver 42 and the second louver 43 shown in FIG. 2, the air blown out from the deodorizing apparatus 10 touches all of the displayed raw fish F2. As a result, among the odorous components emitted by the raw fish F2, a substance having a carbon double bond and an unsaturated bond (see Embodiment 4) and sulfide are decomposed, and the main odorous component emitted by the tray T2 Styrene is decomposed.

Thus, in the deodorizing method using the deodorizing apparatus 10 in this embodiment, air containing positive ions and negative ions is sprayed on the yakitori F1 and the raw fish F2. Thereby, as for the yakitori F1 and the raw fish F2, the above odor components are reduced by the action of positive ions and negative ions. Therefore, the odors produced by the yakitori F1 and the raw fish F2 are not attracted to the salmon and the like. Therefore, the sanitary condition of the food to be deodorized can be maintained well.

Further, since styrene is also decomposed, the styrene odor adhering to the yakitori F1 and the raw fish F2 from the trays T1 and T2 is reduced. Therefore, it can avoid that the flavor of the grilled chicken F1 and the raw fish F2 is impaired by the styrene odor.

In addition, although the yakitori F1 and the raw fish F2 were illustrated in this embodiment about the deodorizing object food which gives a positive ion and a negative ion, it is not limited to the yakitori F1 and the raw fish F2. For example, as the food to be deodorized, grilled foods, fried foods, side dishes, breads, pickles and the like can be mentioned.

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

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

As shown in FIG. 5, the refrigerator 300 has a deodorizing chamber 302 in the refrigerator compartment 301. The deodorizing chamber 302 is a box-like container, and is provided so that the front surface can be freely opened and closed. Further, a deodorizing apparatus 10 A is disposed in the deodorizing chamber 302.

As shown in FIGS. 1 and 2, the deodorizing apparatus 10 A has a function equivalent to that of the deodorizing apparatus 10 of the first embodiment. The deodorizing apparatus 10 A is configured to be small so as not to occupy the limited space of the deodorizing chamber 302 provided in the narrow refrigerator compartment 301, and is disposed on the back side of the deodorizing chamber 302. Moreover, if the inside of the deodorizing chamber 302 can form a sealed state, a sufficient amount of positive ions and negative ions can be filled in the deodorizing chamber 302. The deodorizing apparatus 10A used in such an environment may have a lower ion generation capability than the deodorizing apparatus 10 of Embodiment 1 that diffuses positive ions and negative ions over a wide range, and can be downsized. It is.

In order to deodorize the deodorizing target food F3 in the refrigerator compartment 301 configured as described above, the deodorizing target food F3 is disposed in the deodorizing chamber 302, and the inside of the deodorizing chamber 302 is kept in a sealed state. In this state, the deodorizing apparatus 10 A discharges air containing positive ions and negative ions generated by the ion generator 1 from the air outlet 41. Thereby, not only positive ions and negative ions are directly irradiated to the deodorization target food F3, but also the deodorization chamber 302 is filled with positive ions and negative ions. Therefore, positive ions and negative ions can sufficiently act on the deodorized food F3. As a result, the odor component of the deodorant target food F3 is reduced.

Deodorized food F3 is raw meat, raw fish (including fillet and sashimi), sausage, ham, half-cooked food, side dish, etc., placed on a tray made of styrenic material such as styrofoam and wrapped It is the food displayed in the store in a state sealed with. The user takes such a deodorant target food F3 home, and puts the deodorized target food F3 in an unpacked state into the deodorant box 302 to deodorize it. Thereby, even if the deodorizing target food F3 emits a peculiar food odor in a state where it is displayed for a while in the store, it is possible to reduce odor components that are the basis of the food odor. Moreover, the odor component (styrene) of the tray adhering to the deodorizing target food F3 can also be reduced. Therefore, by deodorizing the deodorizing target food F3 as described above before cooking, it is possible to prevent the flavor of the dish from being damaged by the tray odor.

In the present embodiment, the example in which the deodorizing chamber 302 is provided in the refrigerator 300 has been described. Not only this but the deodorizing warehouse comprised similarly to the deodorizing warehouse 302 may be provided independently, and the deodorizing object food F3 may be deodorized using the said deodorizing warehouse.

[Embodiment 3]
Embodiment 3 of the present invention will be described below with reference to FIGS. 1 and 6. For convenience of explanation, components having functions equivalent to those described in the first and second embodiments are denoted by the same reference numerals, and the description thereof is omitted.

FIG. 6 is a perspective view showing a usage state of the deodorizing apparatus 10B according to the third embodiment in the article storage room 400. FIG.

As shown in FIG. 6, a deodorizing apparatus 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 apparatus 10B has the same function as the deodorizing apparatus 10 of the first embodiment. In addition, about the operation part 44, it is not provided in the main body of the deodorizing apparatus 10B, but it is comprised so that remote control by a remote control operating device (not shown) can be performed. Moreover, the deodorizing apparatus 10B has the housing | casing 5, and the blower outlet 51 which blows off the air containing the positive ion and negative ion which generate | occur | produced with the ion generator 1 toward the downward direction of the housing | casing 5 is provided. Is provided. Although not shown, the air outlet 51 is formed in an annular shape. Moreover, the blower outlet 51 is provided with a louver (not shown), and air containing positive ions and negative ions can be diffused over a wide range of the article storage chamber 400 by adjusting the angle of the louver.

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

A plurality of tray groups TG are placed on the shelf 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 styrenic material such as polystyrene foam.

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

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

[Embodiment 4]
Embodiment 4 of the present invention will be described below with reference to FIGS. 1 and 7 to 11. For convenience of explanation, components having functions equivalent to those described in the first and second embodiments are denoted by the same reference numerals, and the description thereof is omitted.

In this embodiment, a test for verifying that the above-described odor component described in Embodiments 1 to 3 is decomposed will be described.

FIG. 7A is a side view of the deodorizing apparatus 10C used in the test according to the fourth embodiment for verifying the deodorizing effect of the deodorizing apparatus according to the first to third embodiments, and FIG. ) Is a perspective view of the deodorizing apparatus 10C. FIGS. 8A to 8D are perspective views showing a procedure for producing a concentrated gas used in the above test. FIGS. 9A to 9D are perspective views showing the test procedure for each of the subject TO1 that acts with ions and the subject TO2 that does not act with ions.

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

The deodorizing apparatus 10 C includes a housing 6 that houses a substrate (not shown), a needle electrode 61 that generates positive ions by discharge, a needle electrode 62 that generates negative ions by discharge, and an exterior of the housing 6. The electrode protection part 63 which protects the needle-

like electrodes

61 and 62 is provided. The needle-

like electrodes

61 and 62 are held on the substrate so that the tip portions protrude outside the housing 6. The deodorizing device 10C does not include the blower device 2, the control unit 3, and the operation unit 44 in the deodorizing device 10 shown in FIG.

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

Prior to the test, a concentrated gas is produced. In the production of concentrated gas, gas is collected at a collection temperature of −15 ° C. using a heat desorption device (MARKES UNITY SERIES 2) and an internal collection device (TENAX), and a desorption temperature of 250 ° C. The gas collected in was removed.

As shown in FIG. 8A, the test food F was placed in a gas collection bag B1 (100L), filled with cylinder air until the bag B1 was full, and then allowed to stand for 30 minutes. Next, as shown in FIG. 8 (b), 70 L of the gas in the bag B1 is sucked into the two gas collecting tubes G1 for gas sampling, and the volatile organic compound generated from the test food F is removed. I collected it. Then, as shown in FIG. 8 (c), the cylinder air is ventilated by about 7 L while heating the gas collection pipe G1 to 250 ° C., and the collected volatile organic compound is separated into another bag B2 (20 L). Kicked out. As a result, as shown in FIG. 8D, a concentrated gas having a concentration of about 10 times was produced. Moreover, the test was done using Yakitori (with sauce, 5) and raw fish (true sardines, 8 fish) as test food F.

Subsequently, a test using the concentrated gas produced as described above will be described. As shown in FIG. 9 (a), in the test, a test object TO1 (Test Object 1) that has ions acting on the concentrated gas and an “ion” that does not act on the concentrated gas. “None” subject TO2 (Test Object 2) was prepared. Each of the subject TO1 and the subject TO2 is filled with a concentrated gas in the bag B3 after the air in the bag B3 is evacuated in a state where the deodorizing apparatus 10C is sealed in the gas collection bag B3 (10L) Is. The test was performed simultaneously on the subject TO1 and the subject TO2.

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

As shown in FIG. 9C, the deodorizing apparatus 10C of the subject TO1 was turned on, and the deodorizing apparatus 10C of the subject TO2 was not turned on, and was allowed to stand for a predetermined time. Thereafter, as shown in FIG. 9D, the gas in each bag B3 of the subject TO1 and the subject TO2 was sucked into the gas collection tube G3 by 1 L or 2 L. The duration of the stationary state shown in FIG. 9 (c) is 4 hours for yakitori and 4 hours and 8 hours for fresh fish. In each of the subject TO1 and the subject TO2, the gas in the bag B3 was collected in the gas collection tube G3, and qualitative analysis was performed by gas chromatography mass spectrometry.

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

(Gas chromatograph mass spectrometer)
Model name: Agilent Technologies, Inc. model 7890N / 5975MSD
Separation column: HP-1 60m x 0.25mmφ Film thickness 1µm
(Analysis conditions)
Column temperature conditions: 40 ° C. (5 min hold) → 5 ° C./min→100° C. → 10 ° C./min→290° C. (1.5 min hold)
Carrier gas: Helium 1.2 mL / min
Data acquisition method: SCAN mode (Measurement result)
The measurement results will be described below. (A) to (d) of FIG. 10 are locatograms showing detection results of each compound for each of the subject TO1 that causes ions to act on the compound that becomes the odor component of yakitori and the subject TO2 that does not act on ions. (A) to (d) of FIG. 11 are locatograms showing detection results of the respective compounds for the subject TO1 that causes ions to act on the compound that becomes the odor component of raw fish and the subject TO2 that does not act on ions.

(1) Yakitori: First Measurement Result In the first test of yakitori, as shown in the analysis result of Table 1 and the lower side of FIGS. A significant reduction in the three compounds of -3-ol, dimethyl disulfide and 1-octen-3ol was observed. On the other hand, for the analyte TO2, as shown in the analysis results of Table 1 and the upper side of (a) to (c) of FIG. Although some reduction of the three compounds was observed, it was small compared to the degree of reduction of the analyte TO1.

Further, with respect to the specimen TO1, as shown in the analysis results of Table 2 and the lower side of FIG. On the other hand, as shown in the upper side of (d) in FIG. The reduction rate of the subject TO1 with respect to the styrene subject TO2 was 80% or more.

In Table 1, “the ratio of the peak area” in “TO1 after 0 hour” means the ratio when the value of the peak area is 100%. In Table 2, “semi-quantitative value” is a value calculated using a standard material of styrene.

(2) Yakitori: Second Measurement Results In the second test of yakitori, semi-quantitative values were calculated using standard products for compounds that showed a reduction effect in the first test.

As shown in Table 3, in the second test, the same compounds as in the first test were found to be reduced, and reproducibility was confirmed. Moreover, since reduction was also observed for dimethyltrisulfide and limonene, semi-quantitative values using standard substances were also calculated for these compounds.

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

(3) Raw fish: First measurement result In the first test of raw fish, as shown in the analysis result of Table 4 after standing for 4 hours and after standing for 8 hours for the subject TO1, 1-pentene-3 A significant reduction of the three compounds -ol, styrene and 1-octen-3ol was observed. On the other hand, as shown in the analysis result of Table 4, almost no reduction of the above three compounds was observed for the specimen TO2. Further, as shown in the analysis results of Table 5, reduction in nine compounds was observed for the sample TO1. (A) to (d) of FIG. 11 respectively show S-methyl thioacetate, 2-ethylfuran, 2-penten-1-ol, and 1-octene-thiol after standing for 8 hours among these compounds. The measurement results of subject TO1 (lower stage) and subject TO2 (upper stage) for 3-ol are shown.

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

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

(Summary of examination)
In the above test, the concentration of several components of the subject TO1 in which yakitori and raw fish were generated was greatly reduced after standing for a predetermined time, and the effect of reduction was recognized. The compound in which the reduction was observed included a compound having an unsaturated bond in its structure and a sulfide. These compounds are considered to have a specific odor. In particular, 1-penten-3-ol is known as a causative agent for raw odor, and it was detected at a high concentration from the raw fish used in this test, which is thought to contribute to the fish-specific odor. . 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 examples of odors of the compounds in which the reduction of the above components was observed.

In addition, it was confirmed that odor components such as spoiled odor were decomposed in 4 hours, which is the stationary maintenance time in the case of yakitori, and 4 hours and 8 hours, which are the stationary maintenance time in the case of raw fish. On the other hand, it was confirmed that the flavor components (alcohol-based and aldehyde-based) are not decomposed during the above-described stationary maintenance time. Such flavor components include ethyl acetate (which has a pineapple-like fragrance), isovaleraldehyde (a fruit and liquor fragrance component), acetoin (one of the substances that gives butter flavor), n-valeraldehyde ( Fruit and sake 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.

In addition, although acrolein shown in Table 6 and Table 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]
The deodorization method which concerns on aspect 1 of this invention is the substance and sulfide which have a carbon double bond and an unsaturated bond among the odor components contained in foodstuffs (yakitori F1, raw fish F2, deodorization object food F3). A positive and negative ion irradiation step of irradiating the food with positive ions and negative ions.

According to the above method, radicals are generated from the irradiated positive ions and negative ions. By the action of these positive ions and negative ions and radicals, it is presumed that a substance having a carbon double bond and an unsaturated bond and a sulfide, which are particularly likely to attract insects such as moths, are decomposed. Therefore, by preventing the diffusion of the food odor, it is possible to avoid attracting insects to the food and maintain a good hygiene state of the food.

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

According to the above method, radicals are generated from the irradiated positive ions and negative ions. It is presumed that styrene is decomposed by the action of these positive ions and negative ions and radicals. Therefore, it is possible to remove from the containers and foods the styrene odor that tends to impair the flavor of the food and cause discomfort to humans.

In the deodorization method according to aspect 3 of the present invention, in the

above aspect

1 or 2, the positive ions are ions mainly composed of H ⁺ (H ₂ O) _n (n is a natural number), and the negative ions are O _2. ^{_{_{- (H 2 O) m (}}} m is a natural number) may be an ion composed mainly of.

According to the above method, a hydroxyl radical that is an active oxygen species is generated from H ⁺ (H ₂ O) _m and O ₂ ⁻ (H ₂ O) _n .

In the deodorization method according to aspect 4 of the present invention, in any one of the above aspects 1 to 3, the food may be displayed at a food department in a state exposed to the outside air.

According to the above configuration, it is possible to prevent insects from being attracted to the food department where the food is exposed to the outside air. Therefore, the hygienic condition of the food department can be maintained well.

The deodorization method according to aspect 5 of the present invention is the deodorization object (yakitori F1, raw fish F2, deodorization target food F3, trays T1 to T3) containing the odor component to be decomposed in any of the above aspects 1 to 4. ), And the positive and negative ion irradiation step and the air blowing step are performed at the same time, and in the positive and negative ion irradiation step, the air flow with respect to the deodorant target is performed. Positive ions and negative ions may be generated on the windward side.

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

The deodorization apparatus which concerns on aspect 6 of this invention is a substance and the sulfide which have a carbon double bond and an unsaturated bond among the odor components contained in foodstuffs (yakitori F1, raw fish F2, deodorization object food F3). An ion generator 1 for generating positive ions and negative ions given to the food is provided so as to be decomposed.

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

The deodorizing apparatus according to aspect 7 of the present invention decomposes styrene among odorous components contained in a container (tray T1 to T3) or food (yakitori F1, raw fish F2, deodorized food F3) in contact with the container. Thus, the ion generator 1 which generates the positive ion and negative ion given to the said container or the said foodstuff is provided.

According to the above configuration, similar to the deodorization method according to the above aspect 2, it is possible to remove from the container or the food a styrene odor that easily impairs the flavor of the food or gives an unpleasant feeling to the person.

In the deodorization method according to aspect 8 of the present invention, in the above aspect 6 or 7, the positive ions are ions mainly composed of H ⁺ (H ₂ O) _n (n is a natural number), and the negative ions are O _2. ^{_{_{- (H 2 O) m (}}} m is a natural number) may be an ion composed mainly of.

According to the above configuration, a hydroxyl radical that is an active oxygen species is generated from H ⁺ (H ₂ O) _m and O ₂ ⁻ (H ₂ O) _n .

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

DESCRIPTION OF SYMBOLS 1 Ion generator 2

Blower

10, 10A-10C Deodorizer F1 Yakitori (food, deodorant object)
F2 raw fish (food, deodorant object)
F3 Deodorant food (food, deodorant object)
T1-T3 tray (container, object for deodorization)

Claims

It includes a positive and negative ion irradiation step of irradiating the food with positive ions and negative ions so as to decompose a sulfide having a carbon double bond and an unsaturated bond among odorous components contained in the food. A deodorizing method characterized by that.
A positive or negative ion irradiation step of irradiating the container or the food with positive ions and negative ions so as to decompose styrene among the odorous components contained in the container or the food in contact with the container. Odor method.
The positive ions are ions 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.
The deodorizing method according to any one of claims 1 to 3, wherein the food is displayed in a food department in a state exposed to the outside air.
Including an air blowing process for generating a flow of air so as to hit an object to be deodorized containing an odorous component to be decomposed,
The positive and negative ion irradiation step and the air blowing step are performed simultaneously,
5. The positive ion and the negative ion are generated by generating positive ions and negative ions on the windward side of the air flow with respect to the deodorant object in the positive and negative ion irradiation step. Deodorization method.
Provided with an ion generator for generating positive ions and negative ions given to the food so as to decompose a sulfide having a carbon double bond and an unsaturated bond among odor components contained in the food. Deodorizing device characterized by.
An ion generator that generates positive ions and negative ions to be given 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. Odor device.
The positive ions are ions 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 apparatus according to claim 6 or 7, characterized in that an ion composed mainly of.