Food or edible material: processes – compositions – and products – Fermentation processes – Of farinaceous cereal or cereal material
Patent
1992-06-02
1994-07-12
Yeung, George
Food or edible material: processes, compositions, and products
Fermentation processes
Of farinaceous cereal or cereal material
426 44, 426 52, 426 66, 426 74, A23L 200
Patent
active
053287029
DESCRIPTION:
BRIEF SUMMARY
TECHNICAL FIELD
The present invention relates to a method of fractionizing clusters of water molecules to improve the water quality. It also relates to a solution containing water-soluble minerals for use in said fractionization, and a method of preparing said solution.
PRIOR ART
Recent progress in the industrial production has remarkably enriched the consumers' life. On the other hand, however, the quality of drinking water, in other words, the tap water, has deteriorated.
The stock water such as rain water and river water is filtered and purified to remove substances harmful to the human body and is supplied as the tap water. Because of pollution of the stock water itself and of the water sources such as rivers, and because of eutrophication of the reservoirs, various chemicals are added to the stock water to clean the same. Complaints such as "the tap water smells musty", " . . . smells like chemicals", or " . . . tastes so bad and is hardly potable," are frequently heard among the general public. The "unsavory" water (tap water) has been analyzed to contain large amounts of organic substances such as potassium permanganate and residual chlorine used in the disinfection treatment. An attempt has been made to analyze the mineral contents (metal ions) in water to evaluate whether the water is "savory". This method is not universally valid as "the taste of water" may differ even if the mineral contents are the same in different samples.
The molecular structure of water including the tap water is generally expressed as H.sub.2 O. In reality, however, water seldom exists in the form of single molecules but is present in the form of molecular clusters of at least five molecules or more due to hydrogen bonding. Moreover, it is known that these clusters are not static but are dynamic, continually changing by forming or disintegrating large clusters in an extremely short period of time of one pico second (10.sup.-12 second). Because of scarcity of mineral contents, distilled water and ultra pure water are considered unsuitable as drinking water. These waters have been found to be constituted by a number of large molecular clusters in which unpaired electrons of oxygen molecules are firmly bonded with hydrogen molecules. Nuclear Magnetic Resonance (NMR) spectroscopy also revealed that those waters that are ranked "savory" not only contain less amount of organic substances and residual chlorine but are of smaller molecular clusters and contain optimum amounts of mineral contents.
DISCLOSURE OF THE INVENTION
In view of the foregoing, the present invention attempts to fractionalize the molecular clusters of water to thereby improve the water quality by adding a pre-determined amount of solution containing water-soluble minerals to water which comprises plural molecular clusters associated by hydrogen bonding among the water molecules.
Said solution of water-soluble minerals to be used in the fractionization of molecular clusters of water is an aqueous solution obtained by pulverizing and mixing starch and/or cereal, seed and egg shell, adding water to the mixture to give rise to fermentation and aging, and filtering the mixture. The resultant fermented and aged solution preferably contains 5 to 9 weight % of mineral contents.
The solution containing water-soluble minerals is prepared preferably by pulverizing and mixing a pre-determined amount of starch and/or cereal, seed and egg shell, adding water to and mixing the mixture under heating to obtain a viscous mixture, adding koji (Aspergillus oryzae) to give rise to fermentation and aging as well as to dissolve and cause migration of minerals contained in the seed, and filtering the resultant fermented and aged mixture. For effective fermentation, air is introduced into the mixture under agitation and light is irradiated thereon. Electrolysis treatment of the mixture while causing the mixture to flow during aging will further promote efficient and effective aging.
BRIEF DESCRIPTION OF THE DRAWINGS
FIG. 1 is an explanatory view to show the process of prepar
REFERENCES:
patent: 3846560 (1974-11-01), Hempenius et al.
patent: 4308284 (1981-12-01), Noda et al.
patent: 4636390 (1987-01-01), Segard et al.
Hatto Makoto
Saito Masakazu
Hatto Makoto
Saito Masakazu
Takagi Keiji
Yeung George
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