JP2006109830A - Potable water making acid potable water and neutral potable water alkalline potable water, and alcoholic beverage - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide drinking water, carbonated beverage and alcoholic beverage mild to human bodies. <P>SOLUTION: A method for producing brewage in a brewing state mixed with calcium hydroxide Ca(OH)<SB>2</SB>, sodium hydrogen carbonate NaHCO<SB>3</SB>or other neutralization agent, a method for producing distilled brewage by distilling the brewage mixed with calcium hydroxide Ca(OH)<SB>2</SB>, sodium hydrogen carbonate NaHCO<SB>3</SB>or other neutralization agent using a distillation machine, a method for producing distilled brewage by adding calcium hydroxide Ca(OH)<SB>2</SB>, sodium hydrogen carbonate NaHCO<SB>3</SB>or other neutralization agent to the distilled brewage and a method for producing the drinking water, the carbonated beverage and the alcoholic beverage which are the brewage and the distilled brewage by bringing them to be alkaline by mixing calcium hydroxide Ca(OH)<SB>2</SB>, sodium hydrogen carbonate NaHCO<SB>3</SB>or other neutralization agent are provided. <P>COPYRIGHT: (C)2006,JPO&NCIPI

Description

Detailed Description of the Invention

Drinking water that uses acidic and neutral beverages as alkaline beverages, and alcoholic beverages

TECHNICAL FIELD The present invention relates to drinking water such as drinking water, tea, coffee, cocoa, and tea, and carbonated drinking water such as cola, cider, and ramune, and drinking water that is alkaline drinking water. Moreover, it is related with the manufacturing method.
The present invention relates to an alcoholic beverage that uses an acidic alcoholic beverage as an alkaline alcoholic beverage that is gentle on the human body. Moreover, it is related with the manufacturing method.

Conventionally, brewed liquors such as beer and Japanese sake, and distilled liquors such as whiskey, vodka, rum, and shochu are all acidic alcoholic beverages other than red sake.
For example, the pH concentration of Japanese tea, coffee, tea, oolong tea, and carbonated water is about 6. In addition, shochu has a PH concentration of about 4 to 6 for both Class A and Class B. The whiskey has a PH concentration of about 5. The PH concentration of beer, cola, sake and rum is about 4. Moreover, the mineral water called Evian, which is made in France, has a PH concentration of about 7.5, and only Evian is weakly alkaline drinking water.

  For example, if a beer with a high acidity PH concentration of about 4 is drunk too much, the human body's acidic value increases, resulting in the occurrence of diseases such as gout.

  In addition, various diseases are said to occur when the acidity of the human body increases.

  It is said that the human body is less likely to get sick if it is kept alkaline than it is acidic. In order to keep the human body alkaline, first, alkaline food is eaten. Second, drink alkaline drinking water. Third, drink alkaline alcoholic water.

  Of the above, in order to drink the second, alkaline drinking water, well water, rainwater, etc. are usually kept almost neutral, but in recent years due to the effect of acid rain, it varies depending on the region and countries However, there are many regions and countries with weak acid water. The impact of this acid rain is a serious problem on a global scale. It is an object of the present invention to solve this acid rain problem and provide drinking water that is gentle to the human body.

  Of the above, the 3rd alcoholic drink, except red sake, all brewed beer such as beer and sake, and distilled liquor such as whiskey, vodka, rum and shochu are acidic alcoholic beverages. It is. The purpose of this acidic drinking water, carbonated drinking water, alcoholic drinking water and the like is to make alkaline drinking water, carbonated drinking water, and alcoholic drinking water.

  In particular, no matter how much you drink drinking water, carbonated drinking water, alcoholic drinking water with high acidity, such as beer, sake, rum, cola, etc., with high acidity, it will not cause gout, etc. The purpose is to provide beer, sake, rum, whiskey, vodka, shochu.

  In order to achieve the above-mentioned object, the structure of the present invention includes a drinking water, tea, coffee, cocoa, tea and other carbonated drinking water such as cola, cider, ramune and the like in the production process stage. Filter using (limestone), or use lime (quicklime, slaked lime) components, or other neutralizing agents (additives), raw material water for producing drinking water, PH concentration After making the water alkaline, produce alkaline drinking water, or drink water such as tea, coffee, cocoa and tea, or carbonated drink water such as cola, cider or ramune, or alcohol such as beer, sake or shochu. Drinking water, carbonated drinking water, alcohol with PH concentration made alkaline using limestone, lime (quicklime, slaked lime) components, or other neutralizing agents at the stage where the manufacturing process of drinking water is completed And drinking water.

  Moreover, as a neutralizing agent (regulator) for making acidic drinking water, carbonated drinking water, and alcoholic drinking water into alkaline drinking water, carbonated drinking water, and alcoholic drinking water, other than lime (quick lime, slaked lime) As a component, sodium bicarbonate, sodium chloride, potassium chloride or the like may be directly added to make the PH concentration alkaline.

  However, when using limestone, lime (quicklime, slaked lime) components, or other neutralizing agents, and adjusting the PH concentration to alkaline, drinking water and carbonated drinking water are filtered with neutral activated carbon, etc. Sometimes it is good.

  Distilled liquors such as whiskey, vodka, rum, and shochu are lime (quick lime, slaked lime) in the raw material solution at the stage where the fermentation process is completed, which is the stage before distilling. When the raw material solution obtained by mixing the above components or other neutralizing agents and adjusting the pH concentration of the raw material solution to alkalinity is distilled, alkaline whiskey, vodka, rum, shochu, etc. can be produced.

  In addition, lime (quick lime, slaked lime) components or other neutralizing agents are mixed directly into the distilled liquor after distilling to adjust the pH concentration, so that alkaline whiskey, vodka, rum It may be a shochu.

  In addition to lime (quicklime, slaked lime), neutralizers such as sodium bicarbonate, sodium chloride, and potassium chloride are added directly to the distilled liquor to produce acidic whiskey, vodka, and rum. Distilled spirits such as sake and shochu may be used as alkaline alcoholic beverages.

  In addition, brewed sake such as beer, sake, and white wine is steamed cereals such as barley and rice, fermented with straw mold or other fungi, brewed, and then brewed. Brewed liquor with lime (quick lime, slaked lime) components or other neutralizing agents to adjust the pH concentration to alkaline, or to use the water used when steaming grains such as barley and rice , Lime (quick lime, slaked lime) components, or other neutralizing agents, using water whose pH concentration is adjusted to alkaline, washing out barley, rice, etc., and then lime (quick lime) , Slaked lime), or other neutralizing agents, using an aqueous solution whose pH is adjusted to alkalinity, and using cereals such as barley and rice after steaming cereals such as barley and rice And brew, alkaline beer, sun It can brew such as sake.

  In addition, beer, sake, white wine, and strong lime (quick lime, slaked lime) components such as calcium hydroxide and sodium bicarbonate at the end of the conventional manufacturing process. , Sodium chloride, potassium chloride and the like may be directly added, and brewed sake such as acidic beer, sake and white wine may be used as alkaline brewed sake.

  Moreover, PH concentration of the aqueous solution which distilled the aqueous solution which dissolved lime (quick lime, slaked lime) using the distiller is alkaline aqueous solution. The PH concentration of the aqueous solution obtained by distilling an aqueous solution in which this lime (quick lime, slaked lime) is dissolved using a distiller is a weakly alkaline aqueous solution. This weakly alkaline aqueous solution is used as it is or concentrated to be an acidic beverage such as Japanese tea, coffee, tea, oolong tea, carbonated water, shochu, whiskey, beer, cola, sake, vodka, rum, etc. The acidic beverage may be used as a regulator (neutralizing agent) for adjusting the PH concentration to make it alkaline.

  The PH regulator produced by the process as described above has an advantage that it is only a component of pure lime (quick lime, slaked lime).

  Next, the following experimental results are reported. The pH concentration is acidic, neutral, alkaline, rainwater, groundwater, or even if filtered, the water quality does not become good. , Rainwater, groundwater, or other aqueous solutions that have been mixed with components of lime (quick lime, slaked lime) and made highly alkaline with a PH concentration of around 12.9, are distilled into body fluids of the human body. It has been found that it is possible to produce the most friendly and safe drinking water, which is the most gentle and has a PH concentration of about 7.35, which contains calcium ions.

  In the present invention, although explanation is given for distilling a raw material solution that has been subjected to a fermentation process after making the PH concentration of the raw material solution alkaline using components of lime (quick lime, slaked lime), the raw material solution Since the substance for making the pH concentration of the alkaline substance non-toxic, water-soluble, and effective for the use of squeezed rice cake, it is sufficient if it is a low-priced substance. The substance for making the concentration alkaline may be a substance other than components of lime (quick lime, slaked lime).

For example, calcium hydroxide (Ca (OH) ₂ ), which is an industrially refined component of lime (quick lime, slaked lime), is used as a neutralizing agent, or sodium hydrogen carbonate (NaHCO ₃ ) is used as a neutralizing agent. Use as neutralizing agent to make alkaline, drinking water, carbonated drinking water, alcoholic drinking water with acidic pH, using sodium chloride or potassium chloride as neutralizing agent The product may be directly added to drinking water, carbonated drinking water or alcoholic drinking water.

  In addition, the same applies to the production of brewed liquor such as beer and sake.

When lime (quick lime, slaked lime) or lime components are used in the production process of beer, sake, shochu, whiskey, rum, etc., naturally, the components of lime (quick lime, slaked lime) are also present in the squeezed rice cake. Squeezed rice cake is also alkaline. By mixing lime (quick lime, slaked lime) or a component of lime into the raw material solution after the fermentation process, when the alkaline squeezed potato is viewed as a fertilizer, it becomes a very valuable alkaline fertilizer.
Originally, lime (quick lime, slaked lime) is used in large quantities as an improving agent for improving soil for improving acidic soil to alkaline soil.

  According to the present invention, after steaming cereals such as barley, corn, sugar cane, rice, sweet potato, and brewing using straw mold, or other fungi, the brewed acid at this stage of brewing, For humans, lime (quick lime, slaked lime), which has no toxicity at all, is mixed with other neutralizing agents to make the PH concentration alkaline, and then distilled in a distiller (Alambic or commonly called Lambiki). Then, it is set as alkaline alcohol drinking water. Since the production process of the present invention is distilled using the same distiller as the conventional production process, it becomes an alkaline alcoholic beverage that is gentle to the human body at a very low cost.

  In the case of brewed sake such as beer, white wine, and sake, lime (quick lime, slaked lime) components or lime components are extracted from lime in the raw material solution at the stage where the fermentation process is completed. In the process of producing beer, white wine, and sake after squeezing the raw material solution after mixing the regulator or other neutralizing agent for adjusting the PH concentration, making the PH concentration alkaline. Alkaline beer, white wine, and sake will be made.

  In addition, by squeezing the raw material solution of brewed sake such as beer, white wine, and sake, a neutralizing agent is added to the brewed sake such as beer, white wine, and sake that is the final product, It may be brewed.

  Healthy human blood has a PH concentration of about 7.35, and body fluids other than blood are kept at the same level of weak alkalinity.

  The present invention is a drinking water in which the pH concentration of drinking water, carbonated drinking water, and alcoholic drinking water is adjusted to about 7.35, which is the same as human blood, using a neutralizing agent. By providing carbonated drinking water and alcoholic drinking water, it is possible to provide drinking water such as weak alkaline cola and beer, carbonated drinking water, and alcoholic drinking water, which are less likely to cause gout.

  The following experiment is conducted to distill distilled spirits. The brewed liquor (raw material solution) brewed using barley and barley yeast at the stage of brewing had a PH concentration of 7.18. After the PH concentration of the raw material solution having a PH concentration of 7.18 is mixed with lime (quicklime, slaked lime) components and the PH concentration is increased to 12.2, which is a strong alkaline concentration, this PH concentration However, the PH concentration of the distilled liquor (raw liquor) after distilling the strongly alkaline raw material solution which had been increased to 12.2 and fermented using a distiller was 7.8.

  From this experimental result, it was found that the PH concentration was made strong by mixing the components of lime (quick lime, slaked lime) into the raw material solution in the process before distillation, which is the stage where fermentation was completed. When the raw material solution of 12.2 is distilled, a very small amount of lime (quick lime, slaked lime) is contained in the raw liquid (shochu), which is distilled distilled liquor, together with the ingredients of the raw liquid (shochu). It was confirmed from the above experimental results that a distilled liquor of shochu, a weak alkaline distilled liquor having a PH concentration of 7.8, was produced because it was distilled and mixed.

  What can be said from the above experimental results is that a higher amount of lime (quick lime, slaked lime) components are mixed into the raw material solution to make it more strongly alkaline, and the higher the pH, This suggests that shochu, which is a distilled spirit with a concentration, can be produced.

  From the above, it has become possible to determine the PH concentration of shochu, which is a distilled spirit, based on the ratio of the proportions of lime (quicklime, slaked lime) components mixed in the raw material solution.

  The alcohol content of the undiluted liquor (shochu), which is the distilled liquor at the stage of distillation, is about 40 ° in the case of the undiluted solution. In order to ship the undiluted liquor, which is a distilled liquor, whose alcohol content is around 40 °, usually as 20 ° and 25 ° alcohol content, water is split using ground water or the like. In consideration of the PH concentration of the split water used for this split water, the optimum PH concentration of the raw sake at the distillation stage should be determined and manufactured.

  This means that although the current groundwater varies from region to region, there are many regions where the pH concentration of groundwater has an acid value of 7.0 or less due to the effects of acid rain and the like.

  Considering the PH concentration of groundwater used for this split water, the proportion of lime (quick lime, slaked lime) mixed in the raw material solution is determined and distilled, and the PH concentration of the stock solution, which is distilled liquor, For example, after producing shochu, which is an alkaline undiluted distilled liquor at 8.0, and then using shochu water to produce shochu with alcohol degrees of 20 ° and 25 °, for example, Even if the groundwater used for water splitting is acidic, shochu, which is a weak alkaline distilled liquor of around 7.35, which is the pH concentration of human blood and body fluid, can be produced.

  Although the manufacturing process described above describes the process of manufacturing shochu, whiskey, vodka, rum, brandy, tequila, etc. are distilled spirits that do not use split water. The raw material solution is made to have a strong alkaline concentration by mixing lime (quicklime, slaked lime) components in the raw material solution in such a ratio that the PH concentration is human-friendly and the PH concentration is about 7.35. If you distill using a distiller, whiskey, vodka, rum, brandy, tequila, etc., which are gentle to the human body and have an optimum PH concentration of around 7.35 can be produced.

The amount of dissolution of calcium hydroxide (Ca (OH) ₂ ), which is a component of lime (quick lime, slaked lime), in the aqueous solution dissolves only 0.15 g in 100 ml.

The amount of sodium bicarbonate (NaHCO ₃ ) dissolved in the aqueous solution is 8.8 g in 100 ml.

  As an additive for making the PH concentration of the raw material solution after the fermentation process before distilling strong alkalinity, calcium hydroxide, sodium bicarbonate, sodium chloride, which is a component of lime (quick lime, slaked lime), When a plurality of additives such as sodium oxide and potassium chloride are mixed together in the raw material solution, each additive dissolves in the aqueous solution according to the amount of each dissolved. A solution can be made.

  In order to make the alkali concentration in the aqueous solution strong alkalinity by itself, there is a limit to the amount of each additive that can be dissolved. Therefore, a plurality of additives may be used to make a strong alkaline aqueous solution.

  When the raw material solution mixed with a plurality of additives for alkalinization and distilled using a distiller is a distilled liquor with a stronger alkaline PH concentration, it is a stock solution of shochu. Distilled liquor can be produced.

  Distilled distillate is obtained by mixing a plurality of additives such as calcium hydroxide, sodium hydrogen carbonate, sodium chloride, sodium oxide, potassium chloride into the raw material solution and distilling it. It was found that shochu, an alkaline distilled liquor that contains calcium ions, sodium ions, potassium ions, etc. that are gentle to the human body, can be made inside the sake.

  Next, the experimental results of distilling a commercially available brand of shochu with a PH concentration of 7.18 using a distiller will be reported below. A brand of shochu having a PH concentration of 7.18 was distilled again using a distiller. The PH concentration was 7.18.

  What the above experimental results mean

,as well as

Among the components of shochu, which is a distilled liquor made from the experimental results reported in, the components of lime (quick lime, slaked lime) are distilled when the distilled liquor that is shochu is distilled. Together, it proved the result of being distilled.

  Furthermore, from the above, depending on the ratio of the ratio of mixing a plurality of additives into the raw material solution, the PH concentration of the undiluted stock solution could be made to be an arbitrary alkaline PH concentration.

  Next, for example, a commercially available, long-term storage shochu made of wheat and wheat straw, which is manufactured and sold by Kamata Sake Brewery Co., Ltd. The alcohol concentration is 25 °, the capacity is 720 ml, the trade name is hidden, and the PH concentration is 4.70.

When 0.2 g of sodium bicarbonate (NaHCO ₃ ) is added as a neutralizing agent to a long-term storage shochu with a capacity of 720 ml, a trade name of Hidden Kura, and a PH concentration of 4.70, The PH concentration, which was 4.70, changed to 7.43.

The name of the raw material manufactured and sold by this Iwata Sake Brewery Co., Ltd. is made of wheat and wheat straw barrels, the alcohol content of long-term storage shochu is 25 °, the capacity is 720 ml, the brand name is hidden As a result of adding 0.2 g of sodium hydrogen carbonate (NaHCO ₃ ) as a neutralizing agent, the following was found.

(1) The barrel component and sodium bicarbonate (NaHCO ₃ ) caused a chemical reaction, and the scent of the barrel became more intense.

( ₂ ) As a result of the chemical reaction between the components of the barrel and the sodium hydrogen carbonate (NaHCO ₃ ), the components of the pigment of the barrel are caused to react with the sodium bicarbonate (NaHCO ₃ ), and the pigment of the barrel. The color of became even darker and turned amber.

  (3) Furthermore, by changing the PH concentration, which was 4.70, to 7.43, a mild and soft flavored shochu was obtained.

Addition of 0.2 g of sodium bicarbonate (NaHCO ₃ ) to 720 ml of sodium bicarbonate (NaHCO ₃ ) to the above phenomenon, that is, sodium bicarbonate (NaHCO ₃ ), to a very short amount of 720 ml, for long-term storage shochu prepared with wood barrels The phenomenon in which the chemical reaction of the dissolution of the scent of the casks and the pigments of the casks is accelerated by substances other than sodium bicarbonate (NaHCO ₃ ), such as lime (quick lime, slaked lime). Even if mineral components such as calcium hydroxide (Ca (OH) ₂ ) or other sodium, calcium and potassium are used as additives, the scent of the barrel and the pigment and flavor of the barrel are It has been found that a phenomenon in which the chemical reaction is accelerated several times occurs.

From the above, using distilled spirits other than shochu, barley, whiskey made from wheat, rum made from sugar cane, bourbon made from corn, etc. As for distilled liquor stored for a long time, the use of mineral components such as sodium bicarbonate (NaHCO ₃ ) and calcium hydroxide (Ca (OH) ₂ ) as additives, It was confirmed that the scent and the pigment in the barrels cause a chemical reaction that is accelerated several times.

From the above experimental results, sodium hydrogen carbonate (NaHCO ₃ ), calcium hydroxide (Ca (Ca ( OH) ₂ ) or other additives are added, or sodium bicarbonate (NaHCO ₃ ) or calcium hydroxide (Ca (OH) ₂ ) is extremely added to the distilled liquor before storage for a long period of time. It was discovered that, when mixed in a little, it can be used as a coloring agent that changes the color of the aroma of the barrel and the flavor of the barrel, especially the pigment of the barrel and changes the color to amber.

In particular, it is possible to use the dyes of wood components such as wood barrels as a color former for coloring the color, and as an additive that adjusts the PH concentration to around 7.35, which is gentle to the human body. Using mineral-containing substances such as sodium hydride (NaHCO ₃ ) and calcium hydroxide (Ca (OH) ₂ ) can produce distilled liquors such as shochu, whiskey, rum, and bourbon that are even higher in commercial value. found.

When storing raw sake such as distilled liquor, which is the above phenomenon, using barrels made of wood such as straw barrels for a long period of time, before storing distilled liquor for a long period of time or for long periods of time After storage, when mineral-containing substances such as sodium bicarbonate (NaHCO ₃ ) and calcium hydroxide (Ca (OH) ₂ ) are used as additives, wood components such as wood barrels and chemical reactions are reduced. To enhance the fragrance, color, and flavor.

Exactly the same as the above phenomenon, even in the case of brewing koji made of soil for long-term storage of the raw sake of shochu shochu, before the distilled liquor is stored for a long time, or distilled After storing sake for a long period of time, sodium hydrogen carbonate (NaHCO ₃ ), calcium hydroxide (Ca (OH) ₂ ), etc. are added as neutralizing agents, so that the scent of potato shochu is the same as above. It was revealed that the shochu shochu, unique color and flavor can be further extracted.

The above-mentioned phenomenon, that is, the component of the barrel or the component of the jar made of soil, and the additive such as sodium hydrogen carbonate (NaHCO ₃ ) or calcium hydroxide (Ca (OH) ₂ ) react It was confirmed that the chemical reaction was chemically reduced, and the speed at which the spirit of shochu, which is distilled spirits, was aged was accelerated.

  The reducing action is a reducing action in which an oxygen compound loses oxygen or a substance obtains hydrogen.

  The above-mentioned phenomenon is, for example, a shochu that has been stored on the market for a long period of time, which is a shochu liquor that has been stored in a shochu barrel for more than 3 years. For the last three years, the aroma and color of shochu that has been put in a koji barrel is a shochu that has a very thin aroma of koji barrel and a colored pigment dissolved.

If you add a very small amount of additives such as sodium hydrogen carbonate (NaHCO ₃ ) or calcium hydroxide (Ca (OH) ₂ ) to the shochu liquor that has been put in the barrel for more than 3 years and laid down, The scent and color change at a stretch, and the scent and color change intensely.

  This change in the above phenomenon is particularly noticeable when the color changes to amber. The effect of the phenomenon that the flavor and the flavor are greatly improved due to the phenomenon of changing the color and the aroma is similarly stored in shochu, awamori, whiskey, vodka, rum, brandy, It will affect the quality improvement of distilled spirits such as bourbon and tequila and the product value.

  In the case of sake, which is a brewed sake, for example, Hakutsuru Sake Brewery Co., Ltd., a commercially available brewed sake, had a PH concentration of 4.15 with a capacity of 720 ml.

This white crane brewing company manufactures and sells a brewed and brewed rice with a PH concentration of 4.15. The volume is 720 ml, and 2.17 g of sodium bicarbonate (NaHCO ₃ ) is mixed and dissolved. As a result, the PH concentration was 7.48. As a result, it became a sake with a PH concentration that had a PH concentration that was kind to the human body and was almost the same as the blood and body fluids of the human body.

In the case of a carbonated beverage, for example, a commercially available product whose name is Coca-Cola, the PH concentration is 3.5. In general, commercially available bottles with a capacity of 500 ml are mixed with 3.0 g of sodium bicarbonate (NaHCO ₃ ) and dissolved to give a human body PH concentration of 7.4. .

In the case of beer, for example, the commercially available product name of Kirin Beer is Lager, and the PH concentration with a capacity of 630 ml is 4.0. This capacity is 630 ml, and the brand name is Lager. One large bowl with 2.5 g of sodium bicarbonate (NaHCO ₃ ) is mixed and dissolved. It becomes.

Was used in the above experiments, sodium bicarbonate (NaHCO ₃₎ is sold as antacids, using Japanese Pharmacopoeia sodium bicarbonate (NaHCO _3).

In addition, shochu brewed and sold by Kamata Sake Brewery Co., Ltd., which has been stored for a long period of time, has a brand name of “Kashigura” and a capacity of 720 ml. Sodium bicarbonate (NaHCO ₃₎ ) 0.2 g, 0.4 g, 0.8 g, 1.6 g, 3.2 g. Six types of prototypes were produced, with different mixing ratios of 6.4 g and sodium hydrogen carbonate (NaHCO ₃ ).

As a result, the sodium bicarbonate (NaHCO ₃ ) was 0.2 g, 0.4 g, 0.8 g, 1.6 g, 3.2 g, 6.4 g with respect to the hue of the brand name of the control hidden. As it increased, the chemical reaction, which is a reducing action, progressed step by step, and the color changed from amber to golden.

Of Kashitaru charged, shochu that the long term storage, enough to dissolve with increasing sodium hydrogen carbonate (NaHCO _3), thereby coloring amber golden brown, as a color-developing agent, a sodium hydrogen carbonate (NaHCO ₃₎ It turns out that it can be used.

  Furthermore, there is also an advantage that the flavor is improved.

Concealed, with a capacity of 720 ml, sodium bicarbonate (NaHCO ₃ ) increased to 0.2 g, 0.4 g, 0.8 g, 1.6 g, 3.2 g, 6.4 g and mixed The PH concentration increased as it was dissolved.

The above phenomenon was confirmed for the same effect even with inorganic substances such as calcium hydroxide (Ca (OH) ₂ ), potassium hydroxide and sodium hydroxide, which are substances other than sodium hydrogen carbonate (NaHCO ₃ ).

  In addition, it is sold as a rice cake, in Makurazaki City, Kagoshima Prefecture, manufactured and sold by Satsuma Sake Brewery Co., Ltd. The raw material is made of sweet potato, the brand name is Shiranami, and the alcohol content is 25 The PH concentration of the shochu of the degree is 7.38.

  Next, in Shogunate, Kurume City, Fukuoka Prefecture, which is manufactured and sold by Takamasamune, the raw material name is made of wheat, the brand name is Bakui, and the alcohol content is 25 degrees. The PH concentration is 6.70.

  The trade name is Shiranami, and the PH concentration is almost the same as 7.35, which is the PH concentration of human blood and body fluid.

  Other than white waves, the commercially available commercially available potato shochu rice cake shochu has a PH concentration of about 7.38, which is almost the same as the white wave PH concentration.

  It can be considered that the reason why soy shochu is currently highly evaluated is that the PH concentration is around 7.38.

  The PH concentration of barley shochu, which is generally commercially available except for barley, is almost the same as the PH level of barley, and is around 6.70.

  After distilling using a distiller, the PH concentration in the raw liquor stage is about 4.5, which is the same for both shochu and barley shochu.

The reason for the difference in the PH concentration of the shochu made with potatoes is that of the shochu that does not contain potatoes and the wheat shochu that does not contain potatoes. Causes of inorganic substances such as sodium hydrogen carbonate (NaHCO ₃ ) and calcium hydroxide (Ca (OH) ₂ ), which are contained in the inside, are dissolved in trace amounts in shochu shochu. It can be judged that it is.

If you put potato shochu and wheat shochu in a horro tank and store it for a long period of time, it will not be as effective as the case of mash, but it will have the same effect as mash. There is also the fact that inorganic substances such as sodium bicarbonate (NaHCO ₃ ) and calcium hydroxide, which are glassy components forming the horo, dissolve in the shochu shochu and wheat shochu so that the PH concentration is reduced. If it changes, it can be judged.

From the above, in the shochu manufactured using firewood shochu, barley shochu, rice shochu, buckwheat shochu, or other raw materials, inorganic substances such as sodium bicarbonate (NaHCO ₃ ), calcium hydroxide It is exactly the same phenomenon as long-term mashing, long-term culling, and long-term storage in a horo tank. Can be determined to be reproduced very easily in a short time.

720 ml of sodium bicarbonate (NaHCO ₃ ) in 720 ml containing a long-term storage of shochu barrels manufactured and sold by Iwata Sake Brewery Co., Ltd., 0.10 g, 0.20 g, 0.40 g,. 80 g and 1.60 g were mixed and dissolved. As a result, the PH concentration was as follows. As the product name, 720 ml of Kamata Kakezo Co., Ltd. was used.

The following barley was also manufactured and sold by Iwata Sake Brewery Co., Ltd., using a legend with 900 ml of the brand name of 100% wheat. As a result, the PH concentration was as follows.

Next, we used Kuragami, a brand name of 1800 ml, made of 100% potato shochu manufactured and sold by Yamamoto Shuzo Co., Ltd. in Kagoshima City. As a result, the PH concentration was as follows.

  Steamed cereals, such as barley, corn, sugar cane, rice, and sweet potatoes, fermented with potato fungi or other fungi, brewed, and then the acid brewed liquor at this stage of brewing is used by the human body. Is a non-toxic component of lime (quick lime, slaked lime) or other neutralizing agent to make the PH concentration alkaline, and then distilling using a distiller, the PH concentration in the brewing stage Was lime (quick lime, slaked lime), or other neutralizing agent mixed with brewed liquor in the brewing stage, and lime (quick lime, slaked lime), or other The sump is also a process that can distill distilled alcohol that has become alkaline alcoholic water by being distilled with brewed sake.

  In addition to lime (quick lime, slaked lime) components, sodium hydrogen carbonate, etc., is used as a neutralizing agent in the brewing stage, or in distilled spirits after distillation of distilled spirits, calcium hydroxide, sodium bicarbonate It is good also as an alkaline distilled liquor by adding a neutralizing agent.

  Steamed barley, grapes, and rice, fermented with potato fungi or other fungi, brewed, and then in the raw solution at this stage of brewing, components of lime (quick lime, slaked lime), Or, the process of producing alkaline beer, white wine, and sake by squeezing the raw material solution that has become alkaline after mixing the neutralizing agent and making the pH concentration of the acidic raw material solution alkaline And However, grapes should be used raw.

  In addition to calcium hydroxide, which is a component of lime (quick lime, slaked lime), sodium hydrogen carbonate, etc., is used as a neutralizing agent in the brewing stage, or in the brewed liquor after squeezing the raw material solution, It is good also as alkaline brewing liquor by adding a summing agent.

  Use a distiller after mixing lime (quick lime, slaked lime) components or other alkaline additives into groundwater with poor pH, acidity, neutrality, alkaline, and polluted water. Production of distilled, alkaline drinking water.

  Acidic drinking water, carbonated drinking water such as cola, neutralizing acidity, adding components such as lime (quick lime, slaked lime), or neutralizing agents such as sodium hydrogen carbonate, alkaline drinking water, alkaline This is a process for producing carbonated drinking water such as cola.

  When storing raw sake such as distilled liquor for long periods using barrels made of wood, such as wood barrels, before storing distilled liquor for a long period of time, or after storing distilled liquor for a long period of time, hydrogen carbonate Using sodium, calcium hydroxide, etc. as a neutralizing agent to make distilled spirits weakly alkaline, causing chemical reaction with wood components such as straw barrels, aroma, color, flavor Is further promoted. In particular, the hue can be amber.

  When raw sake such as distilled liquor is stored for a long time using koji made from soil, before storing the distilled liquor for a long period of time or after storing the distilled liquor for a long period of time, sodium bicarbonate , Using calcium hydroxide, etc. as a neutralizing agent to make distilled spirits weakly alkaline, causing a chemical reaction with the components of koji, further increasing the aroma, color and flavor Promote.

  The present invention relates to a method for producing alkaline alcoholic beverages, which are distilled alcoholic beverages such as whiskey, vodka, rum, shochu, awamori, tequila, and brandy. Moreover, the manufacturing method of the brewing liquor which mixed the component of lime (quick lime, slaked lime), or other neutralizing agents in the brewing stage or the stage of brewing liquor. Moreover, the manufacturing method of alkaline drinking water and alkaline carbonated drinking water.

Claims (7)

Steamed cereals such as barley, corn, sugar cane, rice, and sweet potatoes, fermented with potato mold or other fungi, and brewed into an acidic raw material solution or brewed liquor, lime (quick lime) Brewed liquor obtained by mixing calcium hydroxide (Ca (OH) ₂ ), sodium hydrogen carbonate (NaHCO ₃ ), or other neutralizing agent, which is a component of slaked lime, into an alkaline brewed liquor. Steamed cereals such as barley, corn, sugar cane, rice, and sweet potato, fermented using potato mold or other fungi, and then brewed at the stage of acid, neutral or alkaline ingredients, or brewed sake Ingredients of lime (quick lime, slaked lime) or other neutralizing agent, mixed with lime (quick lime, slaked lime) component or other neutralizing agent, acidic, neutral or alkaline raw material solution Distilled liquor obtained by distilling brewed liquor or distilled liquor using a distiller. Alkaline distilled liquor obtained by adding calcium hydroxide (Ca (OH) ₂ ), sodium hydrogen carbonate (NaHCO ₃ ), or other neutralizing agent, which is a component of lime (quick lime, slaked lime), to distilled liquor. Acid, neutral, alkaline, and contaminated rainwater, groundwater, lime (quick lime, slaked lime) components, calcium hydroxide (Ca (OH) ₂ ), or sodium bicarbonate (NaHCO ₃ ), or other Drinking water mixed with additives and distilled using a distiller. Drinking water such as acidic, neutral groundwater, rainwater, calcium hydroxide (Ca (OH) ₂ ), sodium hydrogen carbonate (NaHCO ₃ ), or other neutralization, which is a component of lime (quicklime, slaked lime) Alkaline drinking water produced by mixing the agent. Produced by mixing acidic carbonated drinking water with calcium hydroxide (Ca (OH) ₂ ), sodium hydrogen carbonate (NaHCO ₃ ), or other neutralizing agent, which is a component of lime (quick lime, slaked lime) Alkaline carbonated drinking water. Using a barrel made of wood, such as wood barrels, or a container made of soil, etc., before storing distilled spirits for a long time, or after storing distilled spirits for a long time, fragrance In order to further promote chemical reactions such as color, flavor, etc., additives such as sodium hydrogen carbonate (NaHCO ₃ ) or calcium hydroxide (Ca (OH) ₂ ) are used.