AU7608201A - Brine preparation - Google Patents

Description

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AUSTRALIA

Patents Act 1990 COMPLETE SPECIFICATION FOR A STANDARD PATENT Name of Applicant: Actual Inventor(s): Address for Service: Invention Title: PAUL ANTHONY JONES PAUL ANTHONY JONES

INTELLPRO

Patent Trade Mark Attorneys Level 7, Reserve Bank Building 102 Adelaide Street BRISBANE, QLD, 4000 (GPO Box 1339, BRISBANE, 4001) "BRINE PREPARATION" Details of Associated Provisional Application(s) No(s): Australian Patent Application No. PR0355 filed September 2000.

The following statement is a full description of this invention, including the best method of performing it known to me: 2 BRINE PREPARATION FIELD OF THE INVENTION THIS INVENTION relates to improvements in means and devices for the preparation, delivery and consumption of sea water and in particular but not l i mited to use of concentrated sea water as a bulk food additive in food preparation, condiment and alternative to refined table salt (predominantly NaCI or other forms of sea salt such as "Celtic salt".

BACKGROUND TO THE INVENTION For many people the consumption of common table salt NaCI presents OS 10 several unsatisfactory circumstances. Essential trace elements such as iodine may li ~not be present in the dry salt resulting in some table salt products having these trace 0*S@ elements artificially added. The tendency for dry salt to absorb atmospheric

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moisture results in the often poor performance of the common saltshaker or grinder system often resulting in the addition of artificial free flowing agents. When a salt 15 pinch bowl is provided this is subject to contamination from unclean users. Due .to these unsatisfactory means of delivery the quantity of salt applied is often uncontrolled. The application of dry salt to food products can in some instances, particularly during the cooking process, resu It in the undesirable "drying out" of the food due to the absorption qualities of the dry salt.

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b 20 Many now recognise the virtues of the full range of minerals available in sea or ocean water and health food stores sell raw sea salt obtained principally through evaporation and leaching in ponds. This is often marketed under the generic term "Celtic salt". Unlike commercial Na Cl table salt Celtic salt is grey to the eye and 3 greasy to the touch, is provided in large crystals and lacks flowability. It can not in its rawest form be applied from a shaker. Even Celtic salt is available in refined forms, the European sources for much of the Celtic salt sold use water that is of dubious origin and the quality is variable. The evaporative process can also involve rain and other run off through the cake that leaches mineral from the finished product.

OBJECT OF THE INVENTION It is a principle object of the present invention to provide a useful alternative to the above prior art. Other objects and advantages of the present invention will 10 become apparent from the following description.

Soo OUTLINE OF THE INVENTION In one aspect the invention provides a process for preparing sea water for human consumption as a food seasoning comprising filtering sea water to remove microbes and insoluble impurities and reducing water content to produce a brine 15 at a selected concentration, the selected concentration being between 50 o reduction in volume and just below saturation. Typically, the water content is reduced so that the volume of sea water is reduced by 90% at which point the specific gravity is approximately 1210. Thus 10 Itrs is reduced to 1 litre.

In another aspect there is proved a process for production of a concentrated 0 20 sea water solution commencing with a raw concentrated brine at the selected concentration level, the process comprising: a. filtering the brine; b. subsequently subjecting the brine to flow over a gravity flow form; and c. subsequently bottling the double filtered oxygenated brine.

In a particularly preferred form the process for production of a concentrated sea water solution commencing with a raw concentrated brine at the selected concentration level utilises double filtration, the process comprising: a. filtering the brine; b. subsequently mechanically oxygenating the filtered brine; c. subsequently filtering the mechanically oxygenated brine; and 10 d. subsequently bottling the double filtered oxygenated brine.

0 oPreferably, the raw concentrated brine is a 50%-90% reduced sea water 0000 solution more preferably a brine having a specific gravity of about 1210 kg m The 0@ raw concentrate is preferably produced in shallow ponds using traditional solar evaporation techniques until the desired concentration is reached.

15 The process preferably includes the further step of passing the concentrated brine through a steriliser.

000• The oxygenation is preferably provided by a gravity flow form cascade 0. 0 device preferably giving a cascading figure of eight movement known as a •lemniscate.

20 The filter is typically a four stage pressurised micro-filter assembly having progressively higher filtration through the assembly, typically a first stage comprising about a 20/um filter, a second stage comprising about a 5/m filter, a third stage about a l/um filter and the fourth stage not greater than 0.5/.m and more preferably at least 0.2pm absolute, sterilising grade filter is employed. The filtration pressure is regulated to about 500kPa.

Insolubles removed may include inorganic material such as windblown, fly ash, carbon particles, suspended flocculent and the like. Biological materials may include plankton, algae, spores and other unicellular organisms commonly found in sea water. These are filtered by passage through the filter, other filters may be used including activated carbon or equivalent filter media.

Concentration of the brine may be by any suitable means, it may also be conducted in a solar still, namely a pond which is covered to prevent ingress of 10 insects and dilution by rain water. When solar power is insufficient the same result is achieved by admitting brine to an evaporator which exposes an enlarged liquid @505 surface to sub-atmospheric pressure.

0* ,The solubilities of various ions in the solution differ and therefore the least soluble will tend to crystallise out first. The purpose is to increase saltiness to the 1 I 5 level suitable for the intended use, for example cooking eg moistening food prior to stir frying or preparation of marine dishes containing sea food or marinating foods or as a condiment for table use. The target concentration in some cases is of original volume as a minimum. Some people may prefer higher concentrations. Higher concentrations may be used for table salt substitutes but g 20 concentrations above saturation should be avoided since atthese concentrations the solution tends to crystallise during storage whereupon the orifices of the dispenser may block up. This also means that the solution is no longer uniform. It is desirable to keep all minerals in solution. Dispensers may conveniently be hand held pressure spray devices or bottles intended to squirt the contents by utili ising the pliability of the bottle.

BRIEF DESCRIPTION OF THE DRAWINGS Examples of the invention are now described by way of non-limiting example with reference to the accompanying drawings in which:- Figure 1 is a diagram of one form of purification process and apparatus applicable to sustaining the original nutrient value of the sea water in a concentrate; and Figure 2 is a diagram of a plant for processing sea water concentrate using .00•10 the method according to a preferred form of the present invention to provide a sea 00 .00.0o water concentrate suitable for application in and onto food.

*METHOD OF PERFORMANCE Example 1 Referring now to the diagram, clean sea water is brought to shore in :15 containers 2 which are lifted by a hoist onto an elevated support cradle 4. The container is coupled to a filter cartridge 6 and the hydrostatic head impels the sea *000 water through the cartridge filter. The filter retains the unicellular organisms including pathogens if these are present.

00 The filtered water then stands in a solar still 8 consisting of a pond with a o* 1 0 suspended roof 10 made of plastic film. Fresh water condenses on the film which discharges to twin gutters 12 on either side. The rate of addition of sea water is adjusted to ensure that the reduction in volume does not exceed The concentrated brine then proceeds to the bottling plant (not shown). If the desired concentration is not reached in a solar still eg during cool weather, the pond output is directed through an evaporator 14 which is served by a vacuum pump. Saturation is avoided.

The spray pressure bottle would be a conventional plastic bottle with finger pump atop. Downward movement of the finger pump would cause a pressure ejection of the seawater solution as a fine spray over foods to add salt as a seasoning and other seawater elements as dietary supplements. A companion refill bottle would also be of plastic and squeezable construction. This bottle would be S. 0 o oO:o10 larger than the table spray device allowing the storage of greater volume and the 0, addition by means of a squirt stream of a greater volume of seawater solution during food preparation.

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Example 2 Ocean brine is taken from the concentrating pond of a commercial salt 15 manufacturer at 50% of original volume. A synthetic polymer cartridge filter is used to remove the biological contaminants referred to above and the concentration is o adjusted if necessary to a specific gravity of 1210 before sending the filtered brine to the energising stage. In this stage the brine falls by gravity through a series of flow forms which impose a figure eight pattern. Such treatment is described in the

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literature eg Steiner. The treated water is bottled as described above.

The lower concentrations at lower specific gravities are more suitable as a water/Na CL replacement in bread making and other forms of cooking where water j 8 would normally be used and Na CI seasoning added. The higher concentrations are more suitable for table use as a table salt substitute.

It will be appreciated from the above that the present invention takes raw sea water, concentrates and purifies it for consumption at various concentrations up to a specific gravity just below saturation, meaning the concentration at which crystallisation occurs.

Example 3 Sea water drawn from the ocean is used to provide brine in a series of vast shallow ponds. The natural action of solar evaporation at ambient temperatures o0 C 10 reduces the water content of the brine solution and concentrates the remaining mineral salts.

eseg *se The concentration process is terminated once the raw brine reaches a :0.

Co specific gravity of not greater than 1210, that is just below saturation thus ensuring that the minerals remain in solution when packaged. This solution is called the °15 "maiden" brine. The total concentration of dissolved solids in the maiden brine at a S.G of 1210 is approximately 36% by weight which is about 10 times the

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P concentration of natural sea water 10 litres of sea water yields 1 litre of maiden brine). The best results for maiden brine is in regions of low rainfall so that dilution and leaching may be avoided.

The maiden brine is micro-filtered and further processed in accordance with the process and apparatus of Figure 2. This provides micro-filtration to remove suspended matter and other organisms, the brine then undergoes oxygenation/energisation through a flow form, which in the illustrated embodiment provides a cascading figure of eight movement known as a lemniscate. This movement is one of the foundation patterns of all life and is claimed to regenerate and bring vitality back to the waters. The energised, crystal clear brine is again micro-filtered, passed through an ultraviolet disinfection unit to neutralise any remaining bacteria spores and algae and then bottled for use.

Referring to Figure 2 a typical plant layout is shown schematically at 100, the solid flow lines represent high pressure polyethylene pipe and the broken lines represent reinforced food grade flexible clear hose. The plant includes appropriate valving to permit two passes through a micro-filtration system 101, the single filtered brine travelling along line 102 while the double filtered brine travels along o line 103 through UV sterilisation unit 104 and then along line 105 to the finished 09*q brine storage tank 106. The maiden brine is held upstream of the filter system 101 in container 107 or is delivered by a tanker to tank 108. A 35 Itr/min mono helical rotor pump 109 is used downstream to pressurise the system to drive the brine :oo0i: 15 through the filter 101. The filter 101 is a four stage filter the first stage is a 5000 C. ~nominally 20/m poly depth filter cartridge, the second stage is a nominally poly depth filter cartridge, the third stage is a nominally 1/m DuofineTM pleated filter cartridge and finally through two parallel 0.5/um absolute PolyfineTM pleated filter cartridges. The filtration pressure is regulated to 500kPa by a regulator at 110.

The single filtered brine flows along line 102 to atank 111, it is then looped through a 30 Itr/min centrifugal pump 112 to the top of the cascading flow form shown schematically at 113 back to the tank 111 and then back through the pump 109 and the filter 101 and eventually to the finished brine tank 106 which is bulk storage tank for shipping in bulk or to a local bottling tank 114 via a 20/m gross pollutant filter 115. A tap is provided at 116 from tank 114. 117 is a stainless steel sink and mains water supply and 118 are workbenches.

Whilst the above has been given by way of illustrative example of the present invention many variations and modifications thereto will be apparent to those skilled in the art without departing from the broad ambit and scope of the invention set out in the appended claims.

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Claims (26)

1. A process for preparing sea water for human consumption as a food seasoning comprising filtering sea water to remove microbes and insoluble impurities and reducing water content to produce a brine at a selected concentration, the selected concentration being between 50 reduction in volume and just below saturation.

2. A process according to claim 1 wherein the seasoning has a specific gravity of about 1210 kg m 3

3. A process according to claim 1 commencing with a raw concentrated brine 10 at the selected concentration level, the process comprising: a. filtering the brine; OS e o b. subsequently mechanically oxygenating the filtered brine; a c. subsequently filtering the mechanically oxygenated brine; and d. subsequently bottling the double filtered oxygenated brine.

4. A process according to claim 3 wherein the raw concentrated brine is a 50%-90% reduced sea water solution. o.

5. A process according to claim 3 wherein the raw concentrated brine has a specific gravity of about 1210 kg m 3

6. A process according to claim 3 including the further step of passing the %:20 concentrated brine through a steriliser.

7. A process according to claim 3 including the further step of passing the double filtered oxygenated brine through a steriliser.

8. A process according to claim 3 where oxygenation is provided by a gravity flow form cascade device.

9. A process according to claim 3 where oxygenation is provided by a gravity flow form cascade device giving a cascading figure of eight movement known as a lemniscate.

A process according to claim 3 where the filtration step a. employs a four stage pressurised micro-filter assembly.

11. A process according to claim 3 where the filtration step a. employs a four stage pressurised micro-fil Iter assembly having progressively higher filtration through a@ S' 10 the assembly.

12. A process according to claim 3 where the filtration step a. employs a four °o stage pressurised micro-filter assembly having a first stage comprising about a 201m filter, a second stage comprising about a 5/m filter, a third stage about a 1/pm filter and the fourth stage not greater than 15

13. A process according to claim 1 including the further step of passing the i concentrated brine through a steriliser.

14. A process according to claim 1 where the brine is filtered through a pressurised micro-filter assembly.

15. A process according to claim 1 wherein ocean brine is taken from a 20 concentrating pond, a synthetic polymer cartridge filter is used to remove biological contaminants and the concentration is at a specific gravity of 1210 before the filtered brine is energised by the brine falling by gravity through a series of flow forms. 13

16. A process according to claim 1 wherein ocean brine is taken from a concentrating pond, a synthetic polymer cartridge filter is used to remove biological contaminants and the concentration is at a specific gravity of 1210 before the filtered brine is energised by the brine falling by gravity through a series of flow forms which impose a figure eight pattern.

17. A process according to claim 1 wherein ocean brine is taken from a concentrating pond, a synthetic polymer cartridge filter is used to remove biological contaminants and the concentration is at a specific gravity of 1210.

18. A process according to claim 1 commencing with a raw concentrated brine 10 at the selected concentration level, the process comprising: $see•a. filtering the brine; r, b. subsequently subjecting the brine to flow over a gravity flow form; °and c. subsequently bottling the double filtered oxygenated brine.

19. A process according to claim 18 wherein the raw concentrated brine is a 6° 50%-90% reduced sea water solution.

A process according to claim 18 wherein the raw concentrated brine has a specific gravity of about 1210 kg m 3 •r

21. A process according to claim 18 where the gravity flow form is a cascade 20 device.

22. A process according to claim 18 where the gravity flow form provides a figure of eight movement known as a lemniscate. 14 22. A process according to claim 3 where the brine is filtered through a .5/pm or smaller filter.

23. A process according to claim 3 where the bring is filtered through a or smaller filter.

24. A process according to claim 3 where the brine is filtered through about a 0.2/pm filter.

A bottled liquid food seasoning for table use made according to the process of any one of claims 1 to 18.

26. A liquid food seasoning for use as a bulk food additive and made according S. 10 to the process of any one of claims 1 to 18. S, DATED this TWENTY-FIFTH day of SEPTEMBER 2001 ,PAUL ANTHONY JONES By his Patent Attorneys INTELLPRO 4 0 0