JPH0488977A - Method for improving quality of liquid food - Google Patents

Abstract

PURPOSE:To activate water molecule and improve the taste and quality of a liquid food by attaching an electro-mechanical vibration transducer to a vessel filled with a liquid and transmitting a signal current to the vibration transducer. CONSTITUTION:An electro-mechanical vibration transducer 7 (an assembly of a yoke 12, a magnet 13 and a top plate 14 vibrated relative to a coil 18 by the magnetic interaction between the coil 18 and the magnet 13 caused by the low-frequency current transmitted from an acoustic apparatus) is attached to a vessel filled with a liquid such as water, wine or soy sauce or the vessel is placed on a shelf or table provided with the above vibration transducer. Vibration is applied to the liquid in the vessel while varying the frequency and amplitude of the vibration by supplying a low-frequency signal current to the transducer to effect the objective quality improvement.

Description

Detailed Description of the Invention (Industrial Application Field) The present invention can be applied to the production of liquid brewed foods such as drinking water, alcoholic beverages, and soy sauce, or during storage after production to improve the taste. The present invention relates to a method for improving the quality of liquid foods.

BACKGROUND OF THE INVENTION Drinking water storage tanks on ships store several months' worth of drinking and cooking water. This water does not spoil during a ship's voyage, and it has long been said that ``sake brought by ship tastes better.'' The reason for the former can be thought to be that the constantly applied vibrations activate the water molecules, and for the latter, although the scientific reason has not been determined, it is thought that it is suitable for sake. It has been confirmed through experiments that the taste improves when vibrations are applied. There are many ways to apply vibrations, such as shaking a sake bottle by hand, installing it in a moving vehicle, and even creating an exciter that uses ultrasonic waves. There are methods such as applying vibrations to the liquor bottle or tank using a vibrator.

Let's consider why adding vibration improves the taste of sake. The first possible reason is that the taste of water, which makes up the majority of sake, improves. When water is vibrated, the water clusters (bonds of water molecules) become smaller and the molecular movement becomes more active, which improves the taste. Tap water is said to be bad, but this is because the water molecules are large. The cause is recognized to be calcium ions. This is because the calcium ions contained in water decrease during the filtration and sterilization process.On the other hand, water that is said to be delicious contains a lot of calcium and magnesium ions. This is because the presence of calcium ions causes the molecular group to break down and water molecules to surround the ions. As a result, the water clusters become smaller.

On the other hand, considering the relationship between vibration and the taste of sake, alcohol is made by mixing and bonding molecules of ethyl alcohol (hereinafter referred to as ethanol) with molecules of water.

In other words, when ethanol components obtained from grains and fruits are mixed with selected high-quality water and the water is aged, ethanol molecules enter the pores of clusters, which are combinations (clumps) of water molecules. This means that the sake has matured and can be considered to have a mellow taste. This can be considered similarly for non-alcoholic foods such as soy sauce, and the taste can be improved by the molecules of the basic ingredients of the food entering the pores of the water clusters.

Here, explanation will be given using figures. Figure 8 shows the dynamic structure of water. Water 1 (, 0), which consists of the bond between hydrogen and oxygen, which is the molecular structure of water, is a liquid in which the molecules are in the state shown by the symbol l, and do not exist separately as a single molecule. It is thought that the force acting between molecules called bonds forms a dynamic structure in which several molecules of water 1 form a cluster 2.The structure of water is constantly changing, and a certain state We also know that what is maintained is momentary.

Figures 9 and 1O show a pattern in which ethanol molecules 3 are mixed with water molecules 1 having the structure described above, of which Figure 9 is for new sake, and Figure 1O is for new sake. This is the case with aged sake. As is clear from Figure 9, in the case of new sake, most of the water molecules 1 and ethanol molecules 3 are separated, but in the case of aged sake shown in Figure 1O, clusters 2 of water molecules 1 are separated. The number of ethanol molecules 3 entering the pores becomes extremely large. In this Figure 10, a large number of water molecules l surrounding the ethanol molecule 3 are clustered into the cluster 2 explained in Figure 9.
The ethanol molecules 3 enter and settle inside this cluster 2.

In order for the ethanol molecules 3 to enter the pores of the water clusters 2, it is effective to vibrate the container containing the water and ethanol mixture continuously or periodically during brewing. Some things are as mentioned above. This effect can also be seen when vibrations are applied during the ripening process after brewing. This can be seen as the reason for the regular stacking of barrels at whiskey factories. The problem then becomes how to apply that vibration. The magnitude of the vibration has been confirmed through ultrasonic experiments and the like, and even a small vibration can produce a sufficient effect.

(Problem to be Solved by the Invention) If an ultrasonic oscillator is used to apply vibration to the container, a problem arises.

When an ultrasonic oscillator is used as a vibration source, the generated vibration is always constant in both frequency and amplitude, and does not change at all over time. 0 If there is no change in either frequency or amplitude, the vibration The frequency and amplitude of the vibration are fixed at the point where they have the greatest effect on the object, but when fixed in this way, it is impossible to weaken the vibration during the brewing process even when it would be desirable to weaken it. .

Here, we will discuss the differences between the output signal of the ultrasonic oscillator and the music signal. The output of the ultrasonic oscillator is an unchanging continuous wave.

On the other hand, music often has the characteristic of ``rI/f fluctuation,'' which is a pleasant fluctuation with moderate changes and correlations. For humans, "N/f fluctuation" is known as a pleasant stimulus with a high affinity.

A stimulus that does not change is one whose effectiveness weakens over time. On the other hand, stimulation accompanied by moderate changes maintains its freshness. It is known that there is "rl/f fluctuation" at the cellular level and the molecular level of water, and it can be considered that "1/f fluctuation" has a high affinity throughout the natural world. It is highly significant to use music with a "1/f fluctuation" characteristic as a vibration stimulus to water molecules and yeast bacteria.

The present invention shows that the use of ultrasonic waves or other mechanical structures that produce similar results are not necessarily suitable for improving the quality of liquid foods because the frequency and amplitude cannot be changed as described above. This method was developed in view of the fact that it is impossible to obtain satisfactory results, and this method uses a music signal whose frequency and amplitude can be freely changed as a vibration signal. The purpose is to provide

(Means for Solving the Problems) As a means for solving the above problems, the present invention provides that, when the liquid food is water, an electric/mechanical vibration transducer 7 is placed in a container such as a tank filled with the water. or place a container such as a bottle containing water on a shelf or stand on which the electrical/mechanical vibration converter 7 is attached, and in that state, the electrical/mechanical vibration converter 7 is installed.
A method for improving the quality of liquid food is obtained, which is characterized in that a signal current (musical signal current, hereinafter the same) is passed through a mechanical vibration transducer 7. In addition, when the liquid food is a brewed food such as sake or soy sauce, an electrical/mechanical vibration converter 7 is attached to the outer wall of a tank (fermentation tank 4) used in the brewing process of the food. In the electricity
A method for improving the quality of brewed foods is obtained, which is characterized by sending a signal ti7t'E to a mechanical vibration transducer 7. Furthermore, if the liquid food is manufactured by brewing and filled into a container such as a bottle (for example, bottled whiskey), a column or stand is provided to place the filled container. A method for improving the quality of liquid food, characterized in that an electrical/mechanical vibration transducer is attached to a part of the container, and a signal current is passed through the electrical/mechanical vibration transducer while the container is placed on the lever or the stand. That's what I got.

(Function) According to the method of the present invention, both in the case of water itself and in the case of sake, soy sauce, etc. in which this water accounts for the majority of the ingredients,
While they are housed in the container or during the process of ripening in the container, the activation of water molecules is promoted by the varying musical vibrations generated by the electromechanical vibration converter 7. This not only improves the taste of the water but also improves the health of those who drink it. In addition, the entry of the ethanol component into the cluster pores of water is promoted. Therefore, the quality (taste) of these brewed foods
will improve significantly. In this case, by using a music signal as a signal source, this vibration can be changed according to a predetermined rhythm and melody, so by selecting the type of music appropriately, it is possible to This makes it possible to improve the taste and promote brewing.

(Example) Hereinafter, an example of an apparatus used to carry out the method of the present invention will be described with reference to the drawings. In FIG. 1, 4 is a wine fermentation tank, which has a height of about 800 mm and a diameter of about 600 mm. 5 is an opening for grapes, and 6 is a lid. At the bottom of the fermentation tank 4, four electrical/mechanical vibration transducers 7 are attached as shown in FIG. 8 is a leg of the fermentation tank 4. This electrical/mechanical vibration converter 7 was developed by the present inventor, and a patent application has already been filed and patent rights have been obtained for making objects placed on the human body, such as chairs, vibrate in time with music. (See Japanese Patent Publication No. 5g-9640).

The electrical/mechanical vibration converter 7 has an internal structure as shown in FIG. 3, a bottom shape as shown in FIG. 4, and a planar shape as shown in FIG. 5. . In these figures, 9 is a base plate whose outer periphery is formed into a flange, and 1O is a cover. Cover l as shown in Figure 3.
O is for bolt l! It is fixed to the base plate 9 by. The following structure is housed in the case main body formed by these components to form the electro-mechanical vibration converter 7.

In FIG. 3, 12 is a yoke, and as shown,
It has a T-shaped cross section. A ring-shaped magnet 13 is attached to the outer circumference of the yoke 12, and a top plate 14 is provided on the outside of the magnet 13, which is supported by the aforementioned bolt II via a ring hem 15 as a damper. There is. 16 is a spacer. With the above structure, a magnetic gap 17 is formed between the inner periphery of the top plate 14 whose negative surface is in contact with the magnet 13 and the protrusion of the yoke 12. This void 17
A coil 18 is provided inside, and a low frequency current from an audio device (not shown) is applied through a cord 19.

This electrical/mechanical vibration converter 7 configured in this way is
The method of the invention is realized when a music signal is supplied while the fermentation tank 4 is attached.

That is, when the coil 18 receives a low frequency current from an audio device (not shown), the integrated body of the yoke 12, magnet 13, and top plate 14 vibrates with respect to the coil 18 due to magnetic interference between the coil 18 and the magnet 13. . As a result, the fermentation tank to which the electromechanical vibration converter 7 is attached at the flange portion vibrates, and the ethanol molecules 3 of the liquid contained therein tend to enter the pores of the water clusters 2. The taste of the brewed food in the fermentation tank 4 improves as the ethanol molecules 3 enter the pores of the water clusters 2.

Although the above embodiment relates to the wine brewing process, the same can be applied to alcohol other than wine, soy sauce, etc. Also, in the case of water, fermentation tank 4
A tank similar to can be used to improve its taste.

Next, among the five present inventions, one in which vibration is applied after filling water or brewed food into a container will be explained. In this case, a bottle can be considered as the smallest container. A shelf or stand is made on which to place the bottle, and the electric-to-mechanical vibration converter shown in FIG. 2 is attached to the lower part of the shelf or stand, and a low frequency current of music is applied to it. This vibration is then transmitted to the bottle via the shelf or stand, causing the water or sake inside the bottle to vibrate. In the case of water, this vibration causes the molecules of water to become smaller, increasing the density of the water and reducing the amount of air trapped between the molecules. This not only significantly improves the taste, but also improves the health of those who drink it by improving the function of intestinal bifidobacteria and enzymes in their bodies. On the other hand, in the case of sake, water molecules become smaller and air is expelled, which increases the activity of anaerobic yeast bacteria and promotes ripening.

In the embodiments described above, an electric/mechanical vibration transducer having an internal structure as shown in FIG. 3 and an external structure as shown in FIGS. 4 and 5 was used. is not limited to this, and may have a different structure. In short, any device that can generate vibrations corresponding to a signal whose frequency and amplitude change constantly, such as a music signal, is sufficient. Furthermore, although wine has been described as an example of a brewed food, the present invention is not limited to this, and can also be practiced with other types of alcoholic beverages, such as baka soy sauce, with good results.

(Effects of the Invention) As explained above, the present invention has an electrical/mechanical vibration transducer attached to a container filled with water, or a container containing water in a column or stand on which an electrical/mechanical vibration transducer is attached. A method for improving the quality of a liquid food, characterized in that a low frequency current is passed through the electric/mechanical vibration transducer in this state; A method for improving the quality of liquid food, which comprises installing a mechanical vibration transducer and passing a low-frequency current through the electro-mechanical vibration transducer during the brewing process of the brewed food, and filling the liquid food produced by brewing. A shelf or a stand is provided on which the container is placed, an electrical/mechanical vibration converter is attached to a part of the shelf or the stand, and when the container is placed on the shelf or stand, the electrical/mechanical vibration converter is This is a method for improving the quality of liquid foods, which is characterized by passing a low-frequency current.

With the present invention configured as described above, when the electro-mechanical vibration converter is operated, water molecular activity becomes active first. As molecular activity increases, the water molecules become smaller, reducing the amount of air trapped between the molecules and improving the taste of the water itself. In addition, the fermentation period is shortened due to the increased activity of anaerobic yeast, and the synergistic effect of water molecules becoming smaller at the same time significantly improves the taste of sake (or soy sauce, etc.). . The frequency and amplitude can be changed freely, unlike methods that use ultrasonic waves or other mechanical structures as a means of applying vibrations, which are inconvenient because the frequency and amplitude cannot be changed. Therefore, it is possible to give vibrations that are most suitable for the target food.

By using music as a vibration signal, it is possible to impart a so-called story to the improvement of the taste of water, alcoholic beverages, etc. In other words, if a music signal is used as a signal source in this way, the taste of water or alcohol that improves due to the vibration will be of higher quality due to the influence of the music.
This will enhance the story of the process.

Therefore, if the liquid food is wine as explained in the example,
Since it is a ``special wine brewed while listening to music,'' it is possible to emphasize the romantic story of the wine.

Recently, there have been attempts to add music to the fermentation and brewing of bread and wine, but the present invention does not apply vibrations to the target food using air as a medium, but rather allows vibrations to be applied directly. Therefore, the effect can be obtained extremely efficiently.

[Brief explanation of drawings]

Fig. 1 is a front view of a fermentation tank to which the method of the present invention is applied, Fig. 2 is a bottom view of the one shown in Fig. 1, Fig. 3 is a central sectional view of the electromechanical vibration converter, and Fig. 4 is the same as Fig. 3. bottom view of the thing,
Figure 5 is a plan view of the one in Figure 3, Figure 6 is an explanatory diagram showing the dynamic structure of water, Figures 7 and 8 are water molecules with the structure shown in Figure 6, and ethanol. It shows a pattern in which molecules are mixed, and FIG. 7 is an explanatory diagram showing the case of new sake, and FIG. 8 is an explanatory diagram showing the case of aged sake. l - Water molecules 2 - Water clusters 3 - Ethanol molecules 4...Fermentation tank 7...Electric/mechanical vibration transducer patent Applicant: Body Sonic Co., Ltd. Figure 3 Figure 3 Ice molecules Figure 6 Figure 7 Figure 8 ■

Claims (3)

[Claims] (1) Attach an electrical/mechanical vibration transducer to a container filled with water, or place the container containing water on a shelf or stand equipped with an electrical/mechanical vibration transducer, and in that state, the electrical/mechanical vibration A method for improving the quality of liquid foods, characterized by passing a signal current through a converter. (2) An electric/mechanical vibration converter is attached to the outer wall of a tank used in the brewing process of liquid brewed food, and a signal current is passed through the electric/mechanical vibration converter during the brewing process of the brewed food. How to improve the quality of liquid foods. (3) Provide a shelf or stand on which containers filled with liquid food produced by brewing are placed, attach an electrical/mechanical vibration transducer to a part of the shelf or stand, and place the containers on the shelf or stand. A method for improving the quality of liquid food, characterized by passing a signal current through the electrical/mechanical vibration transducer in a placed state.