JPH0448519B2 - - Google Patents

Description

[Detailed description of the invention]

[Industrial Application Field] The present invention relates to ionized water used in the production of beverages and foods, and particularly to ionized water using salt separated from seawater. [Conventional technology] For example, in the past, udon, soba, Chinese noodles, macaroni, spaghetti, gyoza skin,
When manufacturing wonton wrappers, spring roll wrappers, shiiyu mai wrappers, and kishimen noodles, a considerable amount of salt was added. Salt was added for the following reasons. Gluten, which is found in flour, absorbs water and swells, giving it stickiness and elasticity. and,
When infiltrated gluten encounters an inorganic substance like salt, it becomes astringent and becomes firmer and firmer. In other words, salt is useful for making noodles with firm texture. Prevents cracks that tend to occur during the drying process. It has the effect of suppressing oxygen activity. Therefore, it is possible to prevent the elasticity from gradually weakening. Has an antibacterial effect. Make it salty to suit Japanese tastes. Especially in Chinese noodles, brine was added in addition to salt. Brine is an alkaline agent whose main ingredients are potassium carbonate and sodium carbonate, and it works as follows. Infiltrated gluten also tightens and hardens when it encounters alkaline substances such as brine as well as table salt. In other words, brine also strengthens the noodles. Adds a unique flavor to Chinese noodles. Color Chinese noodles in a unique color. Salt is also always used when making bread. Bread is made by adding salt, sugar, edible oil, water, etc. to flour, kneading it well, expanding it with carbon dioxide, and then baking it. The role of salt is primarily to improve the stickiness of gluten. By enveloping the carbon dioxide gas used for the leavening process in a thin film of gluten, bread can be made to be delicious and voluminous. In addition,
In addition to this, the role of salt added to bread is as follows:
It is used to control yeast fermentation and sometimes adds salt to improve the flavor of bread. On the other hand, as emergency storage water for emergencies such as disasters, water has been developed so far. Bottled natural water is mainly used as water for whiskey and other drinks. [Problem to be solved by the invention] The average salt intake of Japanese people is more than 10g per day. They use a lot of soy oil and miso, season mainly with salt, and eat a lot of salty foods, so they tend to consume too much salt. Too much salt can cause various diseases such as high blood pressure, heart disease, and cerebral hemorrhage. It is said that salt intake should be kept below 5g. Noodles contain a considerable amount of salt, so it is not advisable to eat a lot of noodles in order to reduce salt. Additionally, some of the various additives, including brine, are suspected to be undesirable from a health standpoint. In any case, it is said that there is no harm in adding additives if they can be avoided. By the way, when using conventional noodle manufacturing methods, it is not possible to produce noodles that have good taste and texture for a given period of time and do not spoil as long as no salt or brine is added. The same can be said about bread. Bread cannot be manufactured unless a large amount of salt is used, at a weight ratio of 1 to 3% compared to wheat flour. Also, emergency storage water and diluted water were kept in cans or bottles, which were very expensive.
I couldn't afford to prepare too many things. It also took up space for storage. It is said that Japanese people tend to lack calcium intake. In the first place, the cause is not only that Japan's water itself has a much lower calcium content than in other countries, but also that the food that the average Japanese person eats contains very little calcium. It is said that a lack of calcium not only weakens bones and teeth, but also causes various diseases such as kidney disease. Furthermore, Japanese people tend to eat foods that tend to be acidic. It is said that if you only eat acidic foods, you will be more susceptible to various diseases. It is believed that the more alkaline the food, the better for your health. Recently, attention has been focused on the role of silicon in the living body, especially its influence on the metabolism of mineral elements, phosphorus, etc. in the body. It has been reported that the amount is increasing. Silicon exists in large quantities in nature in the form of quartz minerals, and these minerals are used in many fields, but up until now, silicon in the aquatic world, particularly in seawater, has been mostly studied as orthosilicate or monosilicate ions. Not used. The present inventor has been conducting intensive research on the separation and utilization of various elements in seawater for some time, and has extracted potassium, magnesium, and silicon from seawater using a prescribed method (Japanese Patent Application No. 62-201578). It was discovered that it is possible to separate the amount of salt contained in the product, and by using such salt, the problems of conventional food additives, stored water, etc. can be solved, and the present invention can be applied to various beverages and foods. the said beverage by
To provide ionized water for food and beverage production that improves the preservability and anti-corrosion properties of foods, improves the taste of these beverages and foods, and allows the body to ingest calcium, potassium, magnesium, silicon, etc. necessary for the body. The purpose is to [Means for Solving the Problems] The ionized water for food and beverage production of the present invention that achieves the above-mentioned purpose is made by making seawater acidic, adding a strong alkaline agent to the ionized water, raising the pH to a high pH, and removing the precipitates (a ) is concentrated and then cooled to form a precipitate (b) that forms during cooling, and a solid (c) obtained by removing water from the solution after removing the precipitate (b). The precipitate (b) and the solid (c) are dissolved in water, an activated calcium material whose main component is calcium phosphate obtained by calcining and pulverizing animal bones at high temperature, and the precipitate (b) and the solid (c) are mixed in water. It is dissolved in The method for separating precipitate (b) and solid (c) from seawater will be described in detail below. First, seawater is adjusted to a low pH using a strong acid containing sulfate ions. As the strong acid containing sulfate ions, several percent dilute sulfuric acid can be used, but 3 to 5% dilute sulfuric acid can be added to an aqueous solution in which activated calcium phosphate is dissolved.
An aqueous solution (hereinafter abbreviated as P-S acid) obtained by adding concentrated sulfuric acid to remove the precipitate can be used. This P
-S acid exhibits strong acidity with a pH of about 0.2, but unlike harmful substances such as sulfuric acid, it can be used as a highly safe acid that is easy to handle and does not cause any abnormality when it comes in contact with the skin. Add a few percent of dilute sulfuric acid or P-S acid to seawater and add 2 to 3
By leaving it for a while, the seawater can be adjusted to a low pH of 2 or less. At this time, almost no precipitates are formed, but some precipitates are removed together with the original suspended matter in the seawater by means such as filtration. Next, a strong alkaline agent is added to the seawater, which has been adjusted to a low pH, to raise it to a high pH. Once low PH
Alkaline earth metals whose solubility decreases at high pH by neutralizing seawater adjusted to
Precipitates salts such as sulfates of other metals. Such strong alkaline agents include sodium hydroxide as it is, or sodium hydroxide added to an aqueous solution of calcium oxide (hereinafter referred to as Ca-
Na aqueous solution) etc. are used. The amount of strong alkaline agent should be at least the amount that can achieve the above purpose, and usually sodium hydroxide (solid) is added at 3% to seawater, and Ca-Na aqueous solution is added at about 5% for 10 hours or more. put. As a result, seawater becomes basic with a pH of 13 or higher, and sediment
(a) is generated. This precipitate (a) is removed by filtration or the like, and the remaining seawater is heated to evaporate the moisture to appropriately concentrate it. When this concentrated product is cooled, a precipitate (b) is precipitated, so this precipitate (b)
Separate by filtration etc. Here, the degree of concentration is 20% or less of the seawater before concentration, preferably 10% to 1.5
Concentrate to a certain extent. The result of elemental analysis (Table 1) shows that the precipitate (b) thus obtained contains mainly Na, Mg, K, and Ca, as well as a considerable amount of Si, and has a pH of 13 when dissolved at 10% in water. It is an alkaline substance exhibiting about .5.

[Table] Solid (c) is obtained by separating the precipitate (b) and removing water from the remaining filtrate. Removal of water is preferably carried out by heating and evaporating under reduced pressure. The solid (c) obtained in this way contains the elements shown in Table 2, and is mainly sodium salts (NaCl, Na ₂ SO ₄ , NaHSO ₄ , etc.), hydroxides, oxides, etc., and is dissolved in water. It is a strongly alkaline substance that exhibits a pH of 14 or higher when exposed to water.

[Table] This solid (c) plays a role as a PH adjuster rather than an ion supply source in the ionized water of the present invention. That is, ionized water obtained by dissolving the above-mentioned precipitate (b) in water (Patent Application No. 1-84534)
Calcium ion water (Special Publication No. 63-61079), which is made by dissolving activated calcium phosphate in water, is
Although it contains ions such as Ca, K, Mg, and Si that are beneficial to the body, the pH at the time of adjustment was around 13.5, but the pH sometimes decreased over time. Therefore, there is no problem when using it as drinking water, but for example in the production of noodles, refining oil, and the pH of food.
PH for ionized water that requires specific PH adjustment etc.
stability is required. By using the precipitate (b) and the solid (c) together, ionized water with excellent PH stability can be obtained. The ratio and amount of the precipitate (b) and the solid (c) vary depending on the use of the ionized water, but a suitable weight ratio of the two is about 5:5 to 10:1. In addition, the amount used is, for example, when used as a PH adjuster or for refining oil, the PH13 is such that the total of precipitate (b) and solid (c) is 10%.
Prepare and use a stock solution of ~14. When using for the production of noodles, dilute this stock solution to about 20 times.
Use ionized water with a pH of about 10. In addition, in the case of preserved water or diluted water, dilute it to about 100 times and use it as is. This ionized water is diluted appropriately and added to flour and buckwheat flour instead of salt or brine, and mixed.
Noodles such as udon, soba, and Chinese noodles can be manufactured. Noodles made in this way are firmer, have better taste and texture, and are less likely to spoil than those made using table salt or brine. This ionic water can also be used as water for bread making. In this case as well, the taste is excellent, and low-salt bread can also be made by using less salt. Moreover, this ionized water can be used as emergency storage water that does not spoil over a long period of time without using special preservation means such as canning. Moreover, this type of water contains potassium, magnesium, calcium, silicon, etc., making it extremely delicious water.
becomes. This ionized water can also be used for adding seasonings, diluting water, etc. Foods and drinks made using this ionized water have a high content of potassium, magnesium, and silicon. In particular, as described below, when used in combination with a calcium ion material, the metabolism of calcium, potassium, magnesium, etc. in the body can be enhanced. Furthermore, this ionized water can enhance the corrosion resistance of food and drink products to which it is added due to its moderate pH and the action of the ions it contains, and can improve its preservability. Next, ionized water obtained by adding a calcium material to the above-mentioned ionized water will be explained. Such ionized water can be obtained by dissolving in water a specific calcium material and the aforementioned precipitate (b) and solid (c) obtained from seawater. Here, the calcium material can be obtained by the following manufacturing method. Bones of cows, pigs, sheep, etc. are roasted at high temperatures to remove meat and fat, and then crushed into bone fragments. The bone fragments are heated to 1000℃ or higher for 40~
Bake for 50 minutes. The finished product is obtained by crushing the material to approximately 120 mesh pieces. The ingredients of this finished product vary slightly, but
It is roughly as shown in Table 3. All numerical values in Table 3 are weights in 100 g of sample.

〔Example〕

10 parts of P-S acid was added to 500 parts of seawater, and after standing for 3 hours, insoluble matter was removed by filtration. As a result, the seawater's pH became 1.6. Next, add 15kg of sodium hydroxide to 500ml of low-PH seawater.
I left it for a while. At this time, the generated precipitate was filtered off, and the remaining seawater 10 was heated to remove moisture, resulting in a concentrated solution of 1.5. This concentrated solution is rapidly cooled to form a precipitate, which is dried to form a solid (b) 200
I got g. On the other hand, the remaining filtrate after removing the precipitate was heated under reduced pressure to remove water, yielding 300 g of solid (c). A stock solution of ionized water was obtained by dissolving 50 g of the solid (b) and 50 g of the solid (c) in 1 part of water. This ionized water stock solution has been confirmed to be safe for use in food and beverages by analysis at the Chiba Prefecture Pharmacist Center. On the other hand, 2.5 kg of calcium material, which is a baked product of bones, and 0.5 kg of calcium material, which is a baked product of shells, are
of water to obtain a stock solution of calcium ion water. Example 1 After adjusting the above ionized water stock solution, we measured the pH after about 30 and 60 days, and found that it was exactly the same as at the time of adjustment.
It showed 13.5. Dilute this stock solution approximately 100 times to pH 8.3.
Adjusted ionized drinking water. This ionized drinking water eliminates the chlorine smell of tap water and becomes delicious water.
As a result of the tasting, 50 out of 100 people found it ``very delicious''.
50 people rated it ``delicious.'' It also gives good results when used for tea, coffee, etc. Furthermore, the ice made from it is less likely to melt than ordinary water ice, and has a high density and transparency. When this ice was used in whisky, etc., it turned out to be delicious. Example 2 After rice is milled and while it is still hot, diluted the undiluted solution of ionized water 20 times and added 5% ionized water to the rice.
The rice was stirred while being sprayed or sprinkled, and left to dry well for about 30 minutes, returning the water content to its original state. They cooked this rice and made rice balls without using salt, and compared the taste and decomposition with regular rice balls. As a result, ordinary rice balls developed an odor within a day, but those treated with ionized water did not emit any odor at all. In addition, when it comes to taste, when cooked with untreated rice, the taste varies depending on the variety of rice used, whereas when cooked with ionized water, the stickiness and sugary taste are reduced regardless of the variety of rice. Both were similar to first-class varieties. Table 4 shows the analysis results of rice treated with ionized water.

[Table] Example 3 The above stock solution of ionized water and calcium ionized water were mixed at a ratio of 1:10, and the mixture was further diluted 20 times to obtain ionized water for noodle production. This ionized water was added at 35% to the wheat flour, and the mixture was mixed in a mixer according to a conventional method without using any salt to make noodles. The boiled noodles were left at room temperature and compared with commercially available boiled noodles (made using salt and sodium malate as a preservative). While commercially available boiled noodles began to spoil after 3 days, the boiled noodles of this example using only ionized water did not spoil until after 4 days. [Effects of the Invention] As is clear from the above examples, according to the present invention, it is possible to provide ionized water containing many elements that are said to be good for the body. In particular, since the ionized water of the present invention contains elements such as potassium and magnesium and a considerable amount of silicon, these elements are easily absorbed in the body. Furthermore, by applying the ionized water of the present invention to foods and drinks, it is possible to provide foods and drinks with excellent preservability and good taste due to the effects of the above-mentioned elements. Since the ionized water of the present invention can be prepared as a powdered solid according to the use, it is easy to transport and prepare, and has high commercial value. In addition, even when stored for a long period of time, there is very little variation in pH, so it is suitable for applications that require a predetermined pH.

Claims (1)

[Claims] 1. After making seawater acidic, a strong alkaline agent is added to make it highly acidic.
The solution obtained by adjusting the pH and removing the precipitate (a) that is generated during cooling is concentrated, etc., and the precipitate that is generated during cooling is
1. Ionized water for producing food and drink products, characterized in that (b) and a solid (c) obtained by removing water from the solution after removing the precipitate (b) are dissolved in water. 2. The ionized water for producing food and drink products according to item 1, wherein the precipitate (b) is contained in a weight ratio of 1:1 or more to the solid (c). 3. An activated calcium material whose main component is calcium phosphate obtained by calcining and crushing animal bones at high temperatures, and the precipitate (b) and solid (c) described in paragraph 1 are dissolved in water. Ionized water for food and beverage production, featuring: