JP2001190218A - Seasoning liquid and pickle utilizing weakly alkaline aqueous solution obtained by electrolyzing sea deep water - Google Patents
Seasoning liquid and pickle utilizing weakly alkaline aqueous solution obtained by electrolyzing sea deep waterInfo
- Publication number
- JP2001190218A JP2001190218A JP2000330050A JP2000330050A JP2001190218A JP 2001190218 A JP2001190218 A JP 2001190218A JP 2000330050 A JP2000330050 A JP 2000330050A JP 2000330050 A JP2000330050 A JP 2000330050A JP 2001190218 A JP2001190218 A JP 2001190218A
- Authority
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- Japan
- Prior art keywords
- aqueous solution
- electrolyzing
- alkaline aqueous
- water
- deep water
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
Landscapes
- Seasonings (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
Description
【０００１】[0001]
【発明の属する技術分野】本発明は海洋深層水を原料と
して電気分解装置で電気分解し、その陰極側から採取し
たｐＨが７より大きく１０以下の弱アルカリ水溶液から
なる調味液およびその調味液を使用した漬物並びにその
調味液を使用した漬物の製造に関する。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a seasoning solution comprising a weak alkaline aqueous solution having a pH of greater than 7 and 10 or less, which is obtained by electrolyzing deep sea water as a raw material in an electrolyzer and collecting from the cathode side. The present invention relates to a pickle used and a method for producing a pickle using the seasoning liquid.
【０００２】[0002]
【従来の技術】海水には表層水と区別して海洋深層水と
呼ばれているものがあり、この海洋深層水とは海面下20
0メートルまたはそれより深い所の海水を指す。海洋汚
染が進んでいる現在において表層水は飲料用としては適
さないが、海洋深層水は表層水に比べて生菌数が少な
い、病原生物はほとんど含まれていないため、飲料に採
用した場合、安全性が極めて高いとされている(特公平7
-34728号)。また、海洋深層水は、人体が必要とする天
然微量元素（ミネラル）を多く含んでいることから、海
洋深層水を利用した漬物食品が知られている（特開平10
-313777）。2. Description of the Related Art There is a kind of seawater called deep seawater which is distinguished from surface water.
Refers to seawater at 0 meters or deeper. Surface water is not suitable for drinking at present as marine pollution is progressing, but deep ocean water has fewer viable bacteria compared to surface water and contains almost no pathogenic organisms, so if it is used for drinking, It is said that the safety is extremely high.
-34728). Also, since deep sea water contains a large amount of natural trace elements (minerals) required by the human body, pickled foods using deep sea water are known (Japanese Patent Application Laid-Open No. Hei 10 (1998)).
-313777).
【０００３】一方、水に塩化ナトリウムなどの電解質を
加え、二槽式の電気分解装置で電気分解し、その陽極側
から得られる酸性酸化水(pH2.4以上2.7以下で、酸化還
元電位が1000mV以上)と陰極側から得られるアルカリ還
元水が知られている。酸性酸化水の用途としては、その
酸化力と酸性による殺菌作用を利用して医療用器具の消
毒殺菌および食品の殺菌消毒に利用されている。アルカ
リ還元水については、胃腸内の異常発酵、慢性下痢、消
化不良、制酸、胃酸過多などの胃腸疾患に対する効能が
あるとされている。On the other hand, an electrolyte such as sodium chloride is added to water, electrolyzed by a two-tank electrolysis apparatus, and acidic oxidized water obtained from the anode side (pH 2.4 or more and 2.7 or less, oxidation-reduction potential of 1000 mV And alkali-reduced water obtained from the cathode side. The acidic oxidized water is used for disinfection and disinfection of medical instruments and disinfection of foods by utilizing its oxidizing power and disinfecting action by acidity. Alkali-reduced water is said to be effective against gastrointestinal diseases such as abnormal gastrointestinal fermentation, chronic diarrhea, indigestion, antacids, and excessive gastric acidity.
【０００４】[0004]
【発明が解決しようとする課題】海水を二槽式の電気分
解装置で電気分解して陽極側から得られる酸性酸化水に
ついては次亜塩素酸ソーダの製造、あるいは上述の酸性
水と同様に殺菌・消毒に利用されている。しかし、海水
を同装置で電気分解し、その陰極側から得られるアルカ
リ還元水についてはその性質に未知の部分が多く、その
性質の解明および利用法の開発が望まれている。The acidic oxidized water obtained from the anode side by electrolyzing seawater with a two-tank type electrolyzer is used to produce sodium hypochlorite, or sterilized in the same manner as the above-mentioned acidic water.・ It is used for disinfection. However, the properties of alkali-reduced water obtained by electrolyzing seawater with the same device and obtained from the cathode side are largely unknown, and it is desired to elucidate the properties and develop a method of using them.
【０００５】そのような状況下、本発明者らは、特に海
洋深層水を電気分解し、陰極側から採取した溶液から製
造されるアルカリ性のミネラル水の機能および利用法に
ついて種々検討した結果、その陰極側から採取した、ｐ
Ｈが７より大きく１０以下の弱アルカリ水溶液が調味液
として優れたものであり、この調味液で漬け込んだ食品
には旨味があり、材料の退色も少なく、しかも短時間で
製造できることを見出した。さらに、海洋深層水を電気
分解し、その陰極側から採取したｐＨが７より大きく１
０以下の弱アルカリ水溶液および陽極側から採取したｐ
Ｈが７より小さく４以上の弱酸性水溶液が漬物材料の洗
浄液として優れたものであることを見出し、本発明を完
成するに至った。[0005] Under such circumstances, the present inventors have conducted various studies on the function and use of alkaline mineral water produced from a solution collected from the cathode side, particularly by electrolyzing deep ocean water. P taken from the cathode side
It has been found that a weak alkaline aqueous solution having an H of more than 7 and not more than 10 is excellent as a seasoning liquid, and that the food immersed in this seasoning liquid has a delicious taste, has little discoloration of the material, and can be manufactured in a short time. Furthermore, the deep ocean water is electrolyzed, and the pH collected from the cathode side is greater than 7 and 1
A weak alkaline aqueous solution of 0 or less and p collected from the anode side
The present inventors have found that a weakly acidic aqueous solution having an H of less than 7 and 4 or more is excellent as a washing liquid for pickled ingredients, and completed the present invention.
【０００６】[0006]
【課題を解決するための手段】以下に本発明のミネラル
水について詳細に説明する。本発明で使用される海洋深
層水は、海面下200メートルまたはそれより深い所から
採取される海水であれば、採取地を限定されないが、例
えば、日本近海では、富山湾、高知県の室戸岬沖、静岡
県の駿河湾、沖縄県の久米島など、世界では、ノルウェ
ー沖、ハワイ沖などから採取されるものが挙げられる。
好ましい海洋深層水としては、富山湾から採取されたも
のが挙げられる。また、上記の海洋深層水を凍らせて、
海洋深層水氷としたものを溶かした溶液を使用してもよ
い。The mineral water of the present invention will be described below in detail. The deep sea water used in the present invention is not limited as long as it is seawater collected from a place 200 meters below the sea surface or deeper.For example, in the seas near Japan, Toyama Bay, Cape Muroto in Kochi Prefecture In the world, such as offshore, Suruga Bay in Shizuoka Prefecture, and Kume Island in Okinawa Prefecture, there are samples collected off the coast of Norway and Hawaii.
Preferred deep ocean waters include those collected from Toyama Bay. Also, freeze the deep ocean water above,
You may use the solution which melt | dissolved what was made into the deep sea water ice.
【０００７】本発明で使用される電気分解装置として
は、水を電気分解するために使用するものであれば限定
されないが、例えば、隔膜で仕切られた二槽式、直流電
圧をフリップ・フロップ回路で切り替えて交流荷電する
三極式(特開平6-254567号)、また、二槽式の電気分解装
置中で、貯水槽に給水して一定時間電解するタイプ、水
道水などから連続的に水を供給するタイプなどが挙げら
れる。好ましい電気分解装置として、例えば、陽極とし
ては、フェライト電極、白金メッキチタニウム電極、チ
タニウム白金焼成電極などがあり、陰極としては、ステ
ンレス電極、白金メッキチタニウム電極、チタニウム白
金焼成電極など、また、隔膜としては、樹脂膜、イオン
交換膜などから構成されている二槽貯水式の電気分解装
置が挙げられる。The electrolyzer used in the present invention is not limited as long as it is used for electrolyzing water. For example, the electrolyzer may be a two-chamber type separated by a diaphragm, and a DC voltage may be applied to a flip-flop circuit. A three-electrode type (JP-A-6-254567) for switching and alternating current charging, or a type in which water is supplied to a water storage tank and electrolyzed for a certain period of time in a two-tank type electrolyzer, or from tap water to continuous water. And the like. As a preferred electrolyzer, for example, as an anode, there are a ferrite electrode, a platinum-plated titanium electrode, a titanium-platinum fired electrode, and as a cathode, a stainless steel electrode, a platinum-plated titanium electrode, a titanium-platinum fired electrode, and the like, and as a diaphragm. Is a two-tank water storage type electrolysis apparatus composed of a resin membrane, an ion exchange membrane, and the like.
【０００８】本発明の調味液および洗浄液に使用するｐ
Ｈが７より大きく１０以下の弱アルカリ水溶液並びに洗
浄液として使用するｐＨが７より小さく４以上の弱酸性
水溶液を製造するには、例えば、二槽貯水式などの電気
分解装置の陽極・陰極それぞれの供給槽に海洋深層水を
入れ、装置で定められた時間、例えば、０.０１〜２.５
Ａの直流を１〜６０分間（電気量として１Ｌあたり１０
〜６００クーロン）通電し、電気分解終了後、陰極側お
よび陽極側から溶液を採取すればよい。但し、上記弱ア
ルカリ水溶液および弱酸性水溶液のｐＨは製造直後のも
のである。[0008] p used in the seasoning solution and the washing solution of the present invention
In order to produce a weak alkaline aqueous solution in which H is greater than 7 and 10 or less and a weak acidic aqueous solution having a pH of less than 7 and 4 or more used as a cleaning solution, for example, the anode and the cathode of an electrolyzer such as a two-tank water storage system are used. The deep sea water is put into the supply tank, and the time determined by the apparatus, for example, 0.01 to 2.5.
A DC for 1 to 60 minutes (10
(-600 coulombs), and after completion of electrolysis, the solution may be collected from the cathode side and the anode side. However, the pH of the weakly alkaline aqueous solution and the weakly acidic aqueous solution are those immediately after production.
【０００９】このようにして製造したｐＨが７より大き
く１０以下の弱アルカリ水溶液は、そのまま調味液およ
び洗浄液として使用することができる。この弱アルカリ
溶液の好ましいものとしてｐＨが８〜１０、酸化還元電
位が、−４０〜−７５０ｍＶのものが挙げられる。ま
た、ｐＨが７より小さく４以上の弱酸性水溶液も、その
まま洗浄液として用いることができる。この弱酸性水溶
液として好ましいものとしてｐＨ４〜６.５、酸化還元
電位が、＋９００〜＋１１００ｍＶのものが挙げられ
る。The thus-produced weak alkaline aqueous solution having a pH of more than 7 and not more than 10 can be used as it is as a seasoning liquid and a washing liquid. Preferred examples of the weak alkaline solution include those having a pH of 8 to 10 and an oxidation-reduction potential of -40 to -750 mV. Also, a weakly acidic aqueous solution having a pH of less than 7 and 4 or more can be used as it is as a washing solution. Preferred examples of the weakly acidic aqueous solution include those having a pH of 4 to 6.5 and an oxidation-reduction potential of +900 to +1100 mV.
【００１０】また、本発明の調味液には、さらにＬ−グ
ルタミン酸、Ｌ−トリコロミン酸、イボテン酸などのア
ミノ酸類；グルタミルアスパラギン酸、グルタミルグル
タミン酸、グルタミルセリンなどの旨味ペプチド類；イ
ノシン酸ナトリウム、グアニル酸ナトリウムなどの核酸
系調味料；ベタイン；コハク酸ナトリウムなどの旨味成
分および香味料、砂糖などの食品添加物並びに動植物タ
ンパク加水分解物、酵母エキス、魚介エキスなど調味料
を加えてもよい。The seasoning liquid of the present invention further comprises amino acids such as L-glutamic acid, L-tricolominic acid and ibotenic acid; umami peptides such as glutamyl aspartic acid, glutamyl glutamic acid and glutamyl serine; sodium inosinate, guanyl Nucleic acid-based seasonings such as sodium acid salt; betaine; umami components such as sodium succinate and flavoring agents, food additives such as sugar, and seasonings such as animal and plant protein hydrolysates, yeast extract, and seafood extract may be added.
【００１１】本発明の調味液に浸漬する漬物原料とし
て、ナス、キュウリ、ブロッコリー、スイカ、メロンな
どの果菜類；キャベツ、コマツナ、キョウナ、カラシ
ナ、タイサイ、ノザワナ、タカナ、ユキナ、ミツバ、セ
ロリ、ハクサイ、シソの実、菜の花などの葉菜類；ニン
ジン、ラディッシュ、カブ、ダイコンなどの根菜類が挙
げられる。[0011] As pickles to be immersed in the seasoning liquid of the present invention, fruits and vegetables such as eggplant, cucumber, broccoli, watermelon, and melon; , Leaf vegetables such as perilla seeds and rapeseed; and root vegetables such as carrot, radish, turnip, and radish.
【００１２】漬物は、浅漬けと古漬に大きく分けられる
が、本発明の調味液を使用した漬物としては、浅漬けが
好ましい。浅漬けは、漬ける時間により即席漬け（数時
間以内）、一夜漬け（一晩〜１日）、早漬け（２〜３
日）などに分けられるが、本発明の調味液を使用した浅
漬けとして好ましいものは、即席漬け、一夜漬けが挙げ
られる。また、本発明の調味液は、漬物の下漬けまたは
／および本漬け用の調味液として使用することもでき
る。[0012] Pickles are broadly classified into shallow pickles and old pickles. As pickles using the seasoning liquid of the present invention, shallow pickles are preferred. As for lightly pickled, pickle instantly (within several hours), pickle overnight (overnight to 1 day), or pickle early (2 to 3)
Days), but preferred as shallow pickles using the seasoning liquid of the present invention include instant pickles and overnight pickles. Further, the seasoning liquid of the present invention can also be used as a seasoning liquid for pickling under and / or main pickling.
【００１３】即席漬け、一夜漬け、早漬けなどの浅漬け
は、漬物材料を水洗いし、水切りするかまたはせずに、
刻むかまたはそのままを調味液に常温または冷蔵庫で３
０分間〜数日間浸漬することにより製造することができ
る。In light pickling such as instant pickling, overnight pickling, and early pickling, the pickled ingredients are washed with water and drained or not.
Chopped or as it is in the seasoning liquid at room temperature or in a refrigerator 3
It can be manufactured by immersing for 0 minutes to several days.
【００１４】海洋深層水を電気分解し、その陰極側から
採取したｐＨが７より大きく１０以下の弱アルカリ水溶
液は、抗菌作用を有しており、漬物材料の洗浄液として
使用することができる。この場合、通常、水切り等は不
要である。具体的には、即席漬け、一夜漬けまたは早漬
けは、漬物材料を上記の弱アルカリ水溶液で洗い、水切
りするかまたはせずに刻むかまたはそのままを調味液に
常温または冷蔵庫で３０分間〜数日間浸漬することによ
り製造することができる。The weak alkaline aqueous solution obtained by electrolyzing deep sea water and having a pH of more than 7 and not more than 10 collected from the cathode side has an antibacterial effect and can be used as a washing liquid for pickle materials. In this case, draining or the like is usually unnecessary. Specifically, for instant pickling, overnight pickling, or early pickling, the pickle material is washed with the above weak alkaline aqueous solution, and then cut or cut without draining or immersed in a seasoning liquid at room temperature or in a refrigerator for 30 minutes to several days. Can be manufactured.
【００１５】また、海洋深層水を電気分解し、陽極側か
ら採取した、ｐＨが７より小さく３以上の弱酸性水溶液
も、強い抗菌作用を有しており、漬物材料の洗浄液とし
て好ましいものである。この弱酸性水溶液を洗浄液とし
て使用する場合、漬物材料の水切りを行う方が好まし
い。具体的には、即席漬け、一夜漬けまたは早漬けは、
漬物材料を上記の弱酸性水溶液で洗い、水切りした後、
刻むかまたはそのままを調味液に常温または冷蔵庫で３
０分間〜数日間浸漬することにより製造することができ
るFurther, a weakly acidic aqueous solution having a pH of less than 7 and a pH of 3 or more, which is obtained by electrolyzing deep ocean water and collected from the anode side, also has a strong antibacterial effect, and is also preferable as a washing liquid for pickle materials. . When this weakly acidic aqueous solution is used as a washing liquid, it is preferable to drain the pickle material. Specifically, instant pickles, overnight pickles or early pickles,
Wash the pickle material with the above weakly acidic aqueous solution, drain it,
Chopped or as it is in the seasoning liquid at room temperature or in a refrigerator 3
It can be manufactured by immersing for 0 minutes to several days
【００１６】[0016]
【実施例】次に、本発明を実施例、製造例および試験例
により説明するが、本発明はこれらに限定されるもので
はない。Next, the present invention will be described with reference to Examples, Production Examples and Test Examples, but the present invention is not limited to these.
【００１７】実施例１ （即席漬け）水洗いした大根、人参、ナスおよびキュウ
リを厚さ5mmほどの短冊に切る。切った野菜を各々ナイ
ロン袋にいれ、野菜が全部浸かる量の製造例３の弱アル
カリ水溶液および海洋深層水を入れた。６時間後に袋か
ら出し、軽く絞って即席漬けとした。この即席漬けをモ
ニター１８名で試食し、アンケートをとった。その結果
は表１のとおりである。 アンケート方法：色、味、歯ごたえ、総合評価の４項目
について、良い（5点）、やや良い（4点）、普通（3
点）、やや悪い（2点）、悪い（1点）と計算。Example 1 (Immediately pickled) Washed radish, carrot, eggplant and cucumber are cut into strips about 5 mm thick. Each of the cut vegetables was put in a nylon bag, and the weakly alkaline aqueous solution of Production Example 3 and the deep sea water were added so that the vegetables were completely soaked. Six hours later, it was taken out of the bag, lightly squeezed, and instantly pickled. The instant pickles were sampled by 18 monitors and a questionnaire was taken. Table 1 shows the results. Questionnaire method: Good (5 points), good (4 points), average (3 points) for 4 items of color, taste, chewyness, and comprehensive evaluation
Score), slightly bad (2 points), bad (1 point).
【００１８】[0018]
【表１】 --------------------------------------------------- 総合（一人20点満点） 色 --------------------------------------------------- 製造例３の調味液 294点 73点 深層水 272点 70点 ---------------------------------------------------[Table 1] ---------------------------------------------- ----- Overall (20 points per person) Color ------------------------------------- -------------- Seasoning liquid of Production Example 3 294 73 points Deep water 272 points 70 points -------------------- -------------------------------
【００１９】また、味について、塩味・味がしみている
と回答した者は、製造例３の調味液については７名、深
層水については２名であった。Regarding the taste, seven persons answered that the seasoning liquid of Production Example 3 was salty and tasted, and two persons answered that it was deep water.
【００２０】実施例２ 水洗いしたナスを厚さ5mmほどの輪切りにする。切った
ナスをナイロン袋にいれ、ナスが全部浸かる量の製造例
５の弱アルカリ水溶液および海洋深層水を入れた。１時
間後に袋から出し、軽く絞って即席漬けとした。さらに
２４時間後に袋から取り出し、軽く絞って一夜漬けとし
た。この即席漬けをモニターで試食し、アンケートをと
った。その結果は表２および表３のとおりである。 アンケート方法：色、香り、味、歯ごたえの４項目につ
いて、最良（5点）、良い（4点）、やや良（3点）、や
や劣る（2点）、劣る（1点）と計算し平均点を求めた。Example 2 Eggplants washed with water are cut into slices having a thickness of about 5 mm. The cut eggplant was put in a nylon bag, and the weak alkaline aqueous solution of Production Example 5 and the deep sea water were added in such an amount that the eggplant was completely immersed. One hour later, it was taken out of the bag, lightly squeezed, and instantly pickled. After 24 hours, the bag was taken out of the bag, lightly squeezed, and pickled overnight. We sampled this instant pickle on a monitor and took a questionnaire. The results are as shown in Tables 2 and 3. Questionnaire method: Color, fragrance, taste, and chewyness were calculated as the best (5 points), good (4 points), slightly good (3 points), slightly poor (2 points), and poor (1 point) and averaged Points were sought.
【００２1】[0121]
【表２】 [Table 2]
【００２２】[0022]
【表３】 [Table 3]
【００２３】（抗菌作用）ミューラーヒントン寒天平板
上で37℃、一夜培養した黄色ブドウ状球菌 FDA209Pおよ
び大腸菌NIHJの菌体を滅菌綿棒でかきとり、滅菌生理食
塩液に懸濁して、0.5 McFarland相当(108CFU/mL)の菌液
とした。この菌液0.1mLを9.9mLの製造例２の弱アルカリ
水溶液および深層水に加え、37℃でインキュベートし
た。なお、対照として滅菌生理食塩液を用いた。経時的
に一定量をサンプリングし、ミューラーヒントン寒天を
用いた平板塗抹法で生菌数を測定した。その結果を表４
および表５に示す。なお、表中における時間以外の数値
は、LogCFU/mLを示す(Antibacterial activity) The cells of Staphylococcus aureus FDA209P and Escherichia coli NIHJ cultured overnight on a Mueller Hinton agar plate at 37 ° C were scraped off with a sterile cotton swab, suspended in a sterilized physiological saline solution, and 0.5 McFarland equivalent (10 8 CFU / mL). 0.1 mL of this bacterial solution was added to 9.9 mL of the weak alkaline aqueous solution of Production Example 2 and deep water, and incubated at 37 ° C. In addition, a sterile physiological saline solution was used as a control. A fixed amount was sampled over time, and the number of viable cells was measured by a plate smear method using Mueller Hinton agar. Table 4 shows the results.
And Table 5. Values other than time in the table indicate LogCFU / mL
【００２４】[0024]
【表４】 [Table 4]
【００２５】[0025]
【表５】 [Table 5]
【００２６】次に、本発明で使用されるｐＨが７より大
きく１０以下の弱アルカリ水溶液およびｐＨが７より小
さく４以上の弱酸性水溶液の製造を製造例により説明す
る。Next, the production of a weak alkaline aqueous solution having a pH of more than 7 and 10 or less and a weakly acidic aqueous solution of a pH less than 7 and 4 or more used in the present invention will be described with reference to production examples.
【００２７】製造例１ 電流量をコントロール出来るように一部を改造した二槽
式の活性カルシウムイオン水生成装置（トリムイオン
TI-200；株式会社日本トリム製）の陽極、陰極側に海洋
深層水を2Lずつ入れ、室温で、0.24A、60分間（電気
量：871クーロン）電気分解し、陰極側より水溶液を得
た。得られた水溶液のpHは、8.82、酸化還元電位は、-1
50mVであった。Production Example 1 A two-tank activated calcium ion water generator (Trim Ion) partially modified so that the amount of current can be controlled
2 L each of deep sea water was placed on the anode and cathode sides of TI-200 (manufactured by Nippon Trim Co., Ltd.) and electrolyzed at room temperature for 0.24 A for 60 minutes (electricity: 871 coulombs) to obtain an aqueous solution from the cathode side . The pH of the obtained aqueous solution was 8.82, and the oxidation-reduction potential was -1.
It was 50 mV.
【００２８】製造例２ 製造例１で使用した装置を使用し、陽極、陰極側に海洋
深層水を2Lずつ入れ、室温で、0.5A、25分間（電気量：
750クーロン）電気分解し、陰極側より水溶液を得た。
得られた水溶液のpHは、8.84、酸化還元電位は、-361mV
であった。Production Example 2 Using the apparatus used in Production Example 1, 2 L of deep ocean water was placed on the anode and cathode sides at room temperature for 0.5 A for 25 minutes (electricity:
Electrolysis was performed to obtain an aqueous solution from the cathode side.
The pH of the resulting aqueous solution was 8.84, and the oxidation-reduction potential was -361 mV
Met.
【００２９】製造例３ 製造例１で使用した装置を使用し、陽極、陰極側に海洋
深層水を2Lずつ入れ、室温で、0.553A、35分間（電気
量：1161クーロン）電気分解し、陰極側より水溶液を得
た。得られた水溶液のpHは、9.20、酸化還元電位は、-5
65mVであった。Production Example 3 Using the apparatus used in Production Example 1, 2 L of deep ocean water was placed on each of the anode and cathode sides, and electrolyzed at room temperature for 0.553 A for 35 minutes (electric quantity: 1,161 coulombs). An aqueous solution was obtained from the side. The pH of the obtained aqueous solution was 9.20, and the oxidation-reduction potential was -5.
It was 65 mV.
【００３０】製造例４ 二槽式の超酸化水生成器(スーパーオキシードラボ JED
-020；葵エンジニアリング製)の陽極、陰極側に海洋深
層水を2Lずつ入れ、室温で、2.21A、7分間（電気量：92
8クーロン）電気分解し、陰極側より水溶液を得た。得
られた水溶液のpHは、 9.93、酸化還元電位 は、−732
mVであった。Production Example 4 Two-tank super oxidized water generator (Super Oxide Lab JED)
-020; Aoi Engineering Co., Ltd.) Put 2L each of deep sea water on the anode and cathode side, and at room temperature, 2.21A for 7 minutes (electricity: 92
Electrolysis was performed to obtain an aqueous solution from the cathode side. The pH of the obtained aqueous solution was 9.93, and the oxidation-reduction potential was -732.
mV.
【００３１】製造例５ 製造例１で使用した装置を使用し、陽極、陰極側に海洋
深層水を2Lずつ入れ、室温で、0.5A、25分間（電気量：
750クーロン）電気分解し、陰極側よりpH8.97、酸化還
元電位-662mVの水溶液、また陽極側からはpH4.56、酸化
還元電位1064mVの水溶液を得た。Production Example 5 Using the apparatus used in Production Example 1, 2 L of deep ocean water was placed on the anode and cathode sides at room temperature for 0.5 A for 25 minutes (electricity:
Electrolysis was performed to obtain an aqueous solution having a pH of 8.97 and an oxidation-reduction potential of -662 mV from the cathode side, and an aqueous solution having a pH of 4.56 and an oxidation-reduction potential of 1064 mV from the anode side.
【００３２】[0032]
【発明の効果】以上より、海洋深層水を電気分解し、陰
極側より採取して得られるｐＨが７より大きく１０以下
である弱アルカリ水溶液は、調味液として優れており、
このものを使用した漬物、とりわけ浅漬けは、色、味の
点で優れたものである。また、海洋深層水を電気分解
し、陰極側より採取して得られるｐＨが７より大きく１
０以下である弱アルカリ水溶液および海洋深層水を電気
分解し、陽極側より採取して得られるｐＨが７より小さ
く４以上である弱酸性水溶液は、該調味液を使用する漬
物を漬けるに先立ち、漬物材料を洗う洗浄液として好ま
しいものである。従って、本発明により海洋深層水の利
用を拡大することができる。As described above, a weak alkaline aqueous solution obtained by electrolyzing deep ocean water and sampling from the cathode side and having a pH of greater than 7 and 10 or less is excellent as a seasoning liquid.
Pickles using this product, especially shallow pickles, are excellent in color and taste. Further, the pH obtained by electrolyzing deep sea water and collecting from the cathode side is greater than 7 and 1 to 1.
A weakly acidic aqueous solution having a pH of less than 7 and a pH of 4 or more obtained by electrolyzing a weak alkaline aqueous solution and deep sea water that is 0 or less is obtained prior to soaking the pickles using the seasoning liquid, It is preferred as a washing liquid for washing pickled ingredients. Therefore, the use of deep ocean water can be expanded by the present invention.
Claims (3)
採取したｐＨが７より大きく１０以下の弱アルカリ水溶
液からなる調味液。1. A seasoning solution comprising a weakly alkaline aqueous solution obtained by electrolyzing deep ocean water and having a pH of more than 7 and 10 or less collected from the cathode side.
採取したｐＨが７より大きく１０以下の弱アルカリ水溶
液からなる調味液を使用した漬物。2. A pickle prepared by electrolyzing deep ocean water and using a seasoning liquid comprising a weak alkaline aqueous solution having a pH of more than 7 and 10 or less collected from the cathode side thereof.
法。 (１)海洋深層水を電気分解し、その陰極側から採取した
ｐＨが７より大きく１０以下の弱アルカリ水溶液および
／または陽極側から採取したｐＨが７より小さく４以上
の弱酸性水溶液で、漬物材料を洗浄する工程。 (２)海洋深層水を電気分解し、その陰極側から採取し
た、ｐＨが７より大きく１０以下の弱アルカリ水溶液か
らなる調味液で漬ける工程。3. A method for producing pickles comprising the following steps (1) and (2). (1) Pickles with a weak alkaline aqueous solution obtained by electrolyzing deep ocean water and having a pH of more than 7 and not more than 10 collected from the cathode side and / or a weakly acidic aqueous solution having a pH of less than 7 and not less than 4 collected from the anode side. The step of cleaning the material. (2) A step of electrolyzing deep sea water and immersing it in a seasoning solution consisting of a weak alkaline aqueous solution having a pH greater than 7 and less than or equal to 10 collected from the cathode side.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2000330050A JP3953730B2 (en) | 1999-10-29 | 2000-10-30 | Seasoning liquid and pickles using weak alkaline aqueous solution obtained by electrolyzing deep ocean water |
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP11-308671 | 1999-10-29 | ||
| JP30867199 | 1999-10-29 | ||
| JP2000330050A JP3953730B2 (en) | 1999-10-29 | 2000-10-30 | Seasoning liquid and pickles using weak alkaline aqueous solution obtained by electrolyzing deep ocean water |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JP2001190218A true JP2001190218A (en) | 2001-07-17 |
| JP3953730B2 JP3953730B2 (en) | 2007-08-08 |
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ID=26565639
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|---|---|---|---|
| JP2000330050A Expired - Fee Related JP3953730B2 (en) | 1999-10-29 | 2000-10-30 | Seasoning liquid and pickles using weak alkaline aqueous solution obtained by electrolyzing deep ocean water |
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| Country | Link |
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| JP (1) | JP3953730B2 (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20020045598A (en) * | 2002-05-29 | 2002-06-19 | 최형태 | Food and drinking water manufacture method to add deepsea water |
| KR20030082349A (en) * | 2002-04-15 | 2003-10-22 | 백은기 | Spices |
| KR100773914B1 (en) | 2006-06-30 | 2007-11-07 | 주식회사 워터비스 | Dongchimi using water with high mineral and method for production thereof |
-
2000
- 2000-10-30 JP JP2000330050A patent/JP3953730B2/en not_active Expired - Fee Related
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20030082349A (en) * | 2002-04-15 | 2003-10-22 | 백은기 | Spices |
| KR20020045598A (en) * | 2002-05-29 | 2002-06-19 | 최형태 | Food and drinking water manufacture method to add deepsea water |
| KR100773914B1 (en) | 2006-06-30 | 2007-11-07 | 주식회사 워터비스 | Dongchimi using water with high mineral and method for production thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| JP3953730B2 (en) | 2007-08-08 |
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