JP2006333702A - New method for extraction - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide drinking water obtained by converting drinking water such as the drinking water, tea, coffee, cocoa or black tea or the drinking water of carbonated drinking water such as Coca-Cola (R), cider or lemon-lime soda into alkaline drinking water and to provide a new method for extraction. <P>SOLUTION: The drinking water is obtained by converting the drinking water such as the drinking water, tea, coffee or cocoa or the drinking water of the carbonated drinking water such as the Coca-Cola (R), cider or lemon-lime soda into the alkaline drinking water. A method for producing the drinking water is provided. In the method for production, the method for producing a brewed liquor in a brewing stage comprises mixing Ca(OH<SB>2</SB>) (calcium hydroxide) or NaHCO<SB>3</SB>(sodium hydrogencarbonate) which is a component of lime (quick lime or slaked lime) that is an alkaline substance which is gentle to human bodies without toxicity to the human bodies at all or another neutralizing agent. The method for producing a distilled liquor comprises distilling the brewed liquor in which the neutralizing agent is mixed with a distiller. The method for producing the distilled liquor comprises adding the neutralizing agent to the distilled liquor. The method for producing alcoholic drinking water which is the drinking water, carbonated drinking water and brewed liquor or distilled liquor comprises mixing the neutralizing agent and carrying out alkalinization. <P>COPYRIGHT: (C)2007,JPO&INPIT

Description

  The present invention relates to drinking water such as drinking water, tea, coffee, cocoa, black tea and the like, and carbonated drinking water such as cola, cider, rhamne and the like, wherein the drinking water is alkaline drinking water. The invention also relates to a method of manufacturing the same.

  TECHNICAL FIELD The present invention relates to alcohol drinking water wherein the acidic alcohol drinking water is a human-friendly alkaline alcohol drinking water. The invention also relates to a method of manufacturing the same.

  The present invention relates to the extraction of wood, or ginseng, or maca, or flowers, or wood leaves, or tea leaves, or coffee beans, or from plants such as black tea leaves, or vegetables, or other grasses. Of the basidiomycetes of the family, monkey stools, mycelium such as shiitake, agaricus, extract the active ingredient at normal temperature or low temperature below normal temperature, as a food additive, or as a coloring agent, or as a raw material of medicine The present invention relates to the development of dyes as raw materials for health food or as additives for drinking water, as additives for drinking alcohol, or for dyeing clothes. The invention also relates to a method of manufacturing the same.

  The present invention relates to the extraction of useful substances from cells of plants and cells of animals at normal temperature or low temperature below normal temperature. The invention also relates to a method of manufacturing the same.

  TECHNICAL FIELD The present invention relates to the production of a kiln, the production of a holo tank, and the reuse thereof, for storing a roasted shochu for a long period of time using red soil, clay or the like. The invention also relates to a method of manufacturing the same.

In the present invention, a mineral such as red earth, clay, etc., sodium hydrogencarbonate (NaHCO ₃ ), or calcium hydroxide (Ca (OH) ₂ ) is used to produce a distilled liquor such as shochu or beer or the like. The present invention relates to the production of a filtering agent for adjusting the pH concentration of sake to about 7.35. The invention also relates to a method of manufacturing the same.

Conventionally, beer, sake such as sake other than red wine, and distilled liquor such as whiskey, vodka, rum, shochu, etc. are all acidic alcoholic drinking water.
For example, the PH concentration of Japanese tea, coffee, black tea, oolong tea, and carbonated water is about 6. In addition, in shochu and crustaceans, PH concentration is about 4 to 6 for crustaceans. In addition, the pH concentration of whiskey is about 5. In addition, the pH concentration of beer, cola, sake and rum is about 4. Also, the pH concentration of Evian mineral water made in France is about 7.5, and this Evian is the only weakly alkaline drinking water.

  For example, when the PH concentration of acidity is about 4 and the beer is too strong, the acidity of the human body becomes high, and as a result, diseases such as gout occur.

  In addition, when the acid value of the human body is high, various diseases are considered to occur.

  It is believed that maintaining the alkalinity is less likely to be a disease than keeping the human body acidic. First, to keep the human body alkaline, eat alkaline food. Second, drink alkaline drinking water. Third, drink alkaline alcoholic drinking water.

  Among the above, the second, drinking alkaline drinking water usually keeps well water, rain water, etc. almost neutral, but in recent years, depending on the influence of acid rain, depending on the region and countries However, regions of weak acid water and countries are increasing. The effect of this acid rain is a serious and serious problem on a global scale. It is an object of the present invention to solve this acid rain problem and provide human-friendly drinking water.

  Among the above, among the third alcoholic drinking water, all but beer, sake, such as sake, and distilled liquor, such as whiskey, vodka, rum, shochu, etc. are acidic alcoholic beverages except red wine It is. The purpose is to make this acidic drinking water, carbonated drinking water, alcohol drinking water, etc. alkaline, drinking water, carbonated drinking water, and alcohol drinking water.

  In particular, drinking water, carbonated drinking water, alcohol drinking water with high acidity, such as beer, sake, rum, cola, etc., with a high PH concentration of about 4, does not cause gout, etc. The purpose is to provide beer, sake, rum, whiskey, vodka, shochu, etc.

  In order to achieve the above object, the constitution of the present invention is limestone at the stage of manufacturing process for producing drinking water, drinking water such as tea, coffee, cocoa, black tea etc. and carbonated drinking water such as cola, cider, rhamne etc. PH concentration of raw water for producing drinking water, using (limestone) for filtration or using component of lime (quick lime, slaked lime) or other neutralizing agent (additive) Are made alkaline, and then the alkaline drinking water is manufactured, or drinking water such as tea, coffee, cocoa, black tea etc., carbonated drinking water such as cola, cider, rhamne etc. or alcohol such as beer, sake, shochu etc. When the production process of drinking water is finished, drinking water, carbonated drinking water, Alcoa drinking water, alkalinized pH concentration using limestone, lime (quick lime, slaked lime) component or other neutralizing agent And drinking water.

  In addition, as a neutralizing agent (regulator) to make acidic drinking water, carbonated drinking water, alcohol drinking water, alkaline drinking water, carbonated drinking water, alcohol drinking water other than lime (quick lime, slaked lime) As a component, sodium hydrogencarbonate, sodium chloride, potassium chloride or the like may be directly added to make the PH concentration alkaline.

  However, drinking water whose pH concentration has been adjusted to alkaline using limestone, lime (quick lime, slaked lime) components, or other neutralizing agents, and carbonated drinking water should be filtered with activated carbon of neutral substance, etc. Sometimes it is good.

  In addition, distilled liquor, such as whiskey, vodka, rum, shochu, which is a distilled liquor, is a stage before distillation, and lime (quick lime, slaked lime) in the raw material solution at the stage when the fermentation process is finished. When the raw material solution after adjusting the pH concentration of the raw material solution to be alkaline by mixing the components of the above components or other neutralizing agents is distilled, alkaline whiskey, vodka, rum, shochu and the like can be produced.

  In addition, after distilling, the components of lime (quick lime, slaked lime) or other neutralizing agents are directly mixed into the distilled liquor to adjust the PH concentration, and alkaline, whiskey, vodka, rum You may use shochu.

  Also, as components other than lime (fresh lime, slaked lime), neutralizing agents such as sodium hydrogen carbonate, sodium chloride, potassium chloride, etc. are directly added to distilled liquor after distillation, and acidic whiskey, vodka, lamb Alcohol, distilled spirit such as shochu may be used as alkaline alcohol drinking water.

  In addition, brewing liquor such as beer, sake, white wine, steamed grains such as barley, rice, fermented using mildew or other fungi, and then brewed, and then the brewed stage, acidity The ingredients of lime (fresh lime, slaked lime) or other neutralizing agents are mixed into the brewed wine to adjust the pH to alkalinity, or water used for steaming grains such as barley and rice. After washing and exposing barley, rice, etc. with water whose pH concentration has been adjusted to be alkaline using a component of lime (quick lime, slaked lime), or other neutralizing agent, lime (quick lime) , Grains of lime, rice, etc. after steaming grains, such as barley, rice, etc., using an aqueous solution adjusted to an alkaline pH concentration using the components of calcium hydroxide, calcium hydroxide, or other neutralizing agents And brew, alkaline beer, day It can brew such as sake.

  In addition, the pH of the acidity at the stage where the conventional production process is finished, PH concentration is about 4, strong in beer, sake, white wine, calcium hydroxide and sodium hydrogen carbonate which are components of lime (fresh lime, slaked lime) Sodium chloride, potassium chloride or the like may be directly added to make an brew such as an acidic beer, sake or white wine as an alkaline brew.

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

  The PH regulator produced by the above-mentioned process has an advantage of being only a component of pure lime (quick lime, slaked lime).

  Next, the following experimental results are reported. If the pH concentration is acidic, neutral, alkaline, rainwater, underground water, or filtered, the water quality does not become good. As a means to make the water quality of the aqueous solution good, either rainwater, groundwater, or an aqueous solution with poor water quality And rainwater, ground water, or other aqueous solutions, which are made strongly alkaline by mixing the components of lime (fresh lime, slaked lime), to a pH concentration of around 12.9, using a distiller and distilling them into human body fluids It has been found that it is possible to produce the best and safest drinking water, which is the gentlest, has a PH concentration of about 7.35, is contaminated with calcium ions.

  In the present invention, the component of lime (fresh lime, slaked lime) is used to make the PH concentration of the raw material solution alkaline, and the raw material solution after the fermentation step is distilled is described, but the raw material solution The substance for making the PH concentration of alkaline is a non-toxic substance, a water-soluble substance, a substance that can be effectively used by squeezing chopsticks, and a substance with a low price, so the PH of the raw material solution The substance for making the concentration alkaline may be a substance other than the component of lime (quick lime, slaked lime).

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

  The same applies to the case of producing brewed sake such as beer and sake.

When lime (quick lime, slaked lime) or a component of lime is used in the production process of beer, sake, shochu, whiskey, rum, etc., naturally, the component of lime (quick lime, slaked lime) also in the squeezer Because it is mixed, the squeezed salmon is also alkaline. By mixing lime (quick lime, slaked lime) or a component of lime into the raw material solution for which the fermentation process has been completed, the alkaline squeezed straw becomes a very valuable alkaline fertilizer when viewed as a fertilizer.
Originally, lime (quick lime, slaked lime) is used in large amounts as a modifying agent to improve soil to improve acidic soil to alkaline soil.

  According to the present invention, after brewing cereals such as barley, corn, sugar cane, rice, sweet potato, etc. and brewing them using mold mold or other fungi, acid brewed liquor of this brewed stage, For the human body, components of lime (quick lime, slaked lime) that are not toxic at all or other neutralizing agents are mixed to make the PH concentration alkaline, and then distilled with a distiller (alumbic or so-called rambiki). And alkaline drinking water. The production process of the present invention is carried out using the same distilling machine as the conventional production process, and therefore, it becomes alkaline alcohol drinking water friendly to the human body at a very low cost.

  In addition, in the case of beer, white wine, and sake such as sake, the component of lime (fresh lime, slaked lime) or the component of lime was extracted from lime in the raw material solution at the stage of completion of the fermentation process. And a step of producing a beer, white wine, and sake by squeezing the raw material solution after mixing the modifier or other neutralizing agent to make the PH concentration alkaline, to adjust the PH concentration, and You will be able to make alkaline, beer, white wine and sake.

  In addition, neutralizing agents are added to brewery liquors such as beer, white wine, and sake, which are final products obtained by squeezing the raw material solutions of beer, white wine, and sake brews, and they are alkaline. It may be a brewed liquor.

  Healthy human blood has a PH concentration of about 7.35, and body fluids other than blood are also kept as weakly alkaline.

  The present invention regulates the PH concentration of human drinking water, carbonated drinking water and alcohol drinking water to the same pH level as human blood, around 7.35, using a neutralizing agent, and drinking water By providing carbonated drinking water or alcohol drinking water, it is possible to provide weakly alkaline cola, beer or other drinking water, carbonated drinking water, alcohol drinking water, etc. that are less likely to become gout and the like.

  The following experiment was conducted to distill distilled liquor, so the experimental results are reported. The pH concentration was 7.18 for barley and brewed liquor (raw material solution) at the end of brewing that was brewed using barley yeast. The PH concentration of the raw material solution with a PH concentration of 7.18 is mixed with the component of lime (quick lime, slaked lime) to raise the PH concentration to a strong alkaline concentration, 12.2, and then this PH concentration However, the pH value of distilled liquor (original liquor) after distillation using a distiller, of the strongly alkaline raw material solution which had been raised to 12.2 and had been fermented, was 7.8.

  It became clear from this experimental result that the components of lime (fresh lime, slaked lime) were mixed into the inside of the raw material solution of the process before distillation, which is the stage at which the fermentation was finished, to make the pH strongly alkaline When the raw material solution of 12.2 is distilled, the ingredients of the very small amount of lime (quick lime, slaked lime) inside the undiluted solution (distilled shochu) which is distilled distilled liquor together with the ingredients of the undiluted solution (syochu) From the above experimental results, it was confirmed that a stock solution of shochu, which is a weakly 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 if the raw material solution made more strongly alkaline by mixing much more lime (quick lime, slaked lime) components inside the raw material solution is distilled, the higher the PH It suggests that you can make shochu, which is a distilled liquor of concentration.

  From the above, it has become possible to determine the PH concentration of distilled spirit which is distilled distilled liquor by the ratio of the ratio of the components of lime (fresh lime, slaked lime) mixed in the raw material solution.

  In the case of the undiluted solution, the alcohol content of the undiluted solution (distilled shochu) which is the distilled liquor of the distilled stage is finished around 40 °. In order to ship shochu of the stock solution which is a distilled liquor which is finished at around 40 ° of alcohol, usually as shochu of alcohol of 20 ° and 25 °, it is divided using groundwater or the like. The PH concentration of the original liquor at the distillation stage may be determined and manufactured in consideration of the PH concentration of the water to be used for this water diversion.

  That is, although the current groundwater varies depending on the region, there are many regions where the pH concentration of groundwater is high at an acid value of 7.0 or less due to the influence of acid rain and the like.

  The ratio of the components of lime (quick lime, slaked lime) to be mixed in the raw material solution is determined in consideration of the PH concentration of groundwater to be used for this water split, and distilled to obtain the PH concentration of the undiluted liquor, which is distilled liquor, For example, after producing shochu, which is a distilled liquor of an alkaline stock solution at a position of 8.0, using split water, a process of producing shochu having an alcohol content of 20 ° and 25 °, for example, Even if the groundwater used for water diversion is acidic, it is possible to produce caustic soda, which is a weakly alkaline distilled liquor of around 7.35, which is the PH concentration of human blood and body fluid.

  Although the manufacturing process described above explained the process of manufacturing shochu, whiskey, vodka, rum, brandy, tequila, etc., which are distilled liquors that do not use remnant water, are distilled spirits after being distilled. The component of lime (quick lime, slaked lime) is mixed into the inside of the raw material solution at a ratio such that the PH concentration is human-friendly and the PH concentration is about 7.35, and the raw solution is made a strongly alkaline concentration After that, if distilled using a distiller, whiskey, vodka, rum, brandy, tequila, etc. with an optimum PH concentration of around 7.35 can be made, which is kind to humans.

The amount of calcium hydroxide (Ca (OH) ₂ ) dissolved in an aqueous solution, which is a component of lime (fresh lime, slaked lime), 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.

  Additives for making the PH concentration strongly alkaline of the raw material solution after completion of the fermentation process before distillation include calcium hydroxide, sodium hydrogen carbonate, 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 inside the raw material solution, the respective additives are dissolved in the aqueous solution according to the respective amounts of dissolution, so that the strongly alkaline raw material It can make a solution.

  In order to make the alkali concentration in the aqueous solution strongly alkaline by itself, since there is a limit to the amount of each additive dissolved, it is preferable to use a plurality of additives in order to make a strongly alkaline aqueous solution.

  When the raw material solution made strongly alkaline by mixing a plurality of additives for making it alkaline is distilled using a distiller, it is an undiluted solution of shochu which is a distilled liquor having a stronger alkaline pH concentration, Can produce distilled liquor.

  Several additives such as calcium hydroxide, sodium hydrogen carbonate, sodium chloride, sodium oxide, potassium chloride, etc. are mixed into the inside of the raw material solution and then distilled, although the amount is very small, but the distilled distillation is carried out. It was found that caustic soda, which is an alkaline distilled liquor, containing calcium ions, sodium ions, potassium ions, etc., which are kind to the human body, can be produced inside the sake.

  Next, the results of experiments in which commercially available caustic spirit having a PH concentration of 7.18 was distilled again using a distiller are reported below. A certain brand of shochu having a PH concentration of 7.18 was again distilled using a distiller, and the PH concentration was 7.18.

  What the above experimental results mean is that

,as well as

Among the ingredients of shochu, which is a distilled liquor made according to the experimental results reported in the above, when the distilled liquor, which is a component of lime (quick lime, slaked lime) is shochu, is distilled, Together we have proved the result of being distilled.

  Furthermore, from the above, depending on the ratio of mixing ratio of a plurality of additives to the raw material solution, the PH concentration of the stock solution after distillation can be made an arbitrary alkaline pH concentration.

  Next, for example, long-term storage shochu of which raw material name is wheat and wheat straw that is manufactured and sold by Shibata Shuzo Co., Ltd., 17-7, Nishikushicho, Kushikino City, Kagoshima Prefecture, which is commercially available to the general public. , The alcohol content is wheat 25 °, the volume is 720 ml, the trade name is hidden, the PH concentration is 4.70.

When sodium bicarbonate (NaHCO ₃ ) is added as a neutralizer, 0.2 g of this volume is added to a long-term storage shochu that has a 720 ml capacity, a brand name is a secret storage, and a PH concentration of 4.70 in a koji barrel. The PH concentration, which was 4.70, changed to 7.43.

The name of the raw material that this Shida Shuzo Co., Ltd. manufactures and sells is that the alcohol content of long-term storage shochu is 25 ° and the capacity is 720 ml, and the trade name is Hidden Storage, with the raw material name being Barley Barrel preparation of wheat and wheat straw. As a result of adding 0.2 g of sodium hydrogen carbonate (NaHCO ₃ ) as a neutralizing agent, the following was found.

( ₁ ) The components of the barrel and the sodium hydrogen carbonate (NaHCO ₃ ) chemically react to make the aroma of the cask more intense.

{Circle over (2)} As a result of the chemical reaction between the components of the barrel and sodium hydrogen carbonate (NaHCO ₃ ), the components of the pigment of the barrel over the chemical reaction with sodium hydrogen carbonate (NaHCO ₃ ) The color tone of was darkened further.

  {Circle over (3)} Furthermore, by changing the PH concentration which was 4.70 to 7.43, the mouthfeel became mild and soft roasted.

The above phenomenon, i.e., the Kashitaru charged, the long term storage shochu, sodium bicarbonate (NaHCO _3), only slightly, with respect to 720ml, adding sodium bicarbonate 0.2 g (NaHCO ₃₎ The chemical reaction of the color of the keg barrel and the dissolution of the keg of the keg barrel is promoted by several stages by substances other than sodium hydrogen carbonate (NaHCO ₃ ), for example, components of lime (quick lime, slaked lime) Even if calcium hydroxide (Ca (OH) ₂ ) or other mineral components such as sodium, calcium and potassium are used as additives, the aroma of oak barrel, the color and aroma of oak barrel, etc. It turned out that the phenomenon in which the chemical reaction was promoted with several steps occurred.

From the above, it is possible to use barley or other wood such as barley, whiskey which is the raw material of barley, rum sake whose sugar cane is the raw material, bourbon which the corn is the raw material other than shochu. Also, with regard to distilled liquor stored for a long time, by using mineral components such as sodium hydrogencarbonate (NaHCO ₃ ), calcium hydroxide (Ca (OH) ₂ ), etc. as very little, as an additive It was confirmed that the smell and the color of the keg of the cask had a phenomenon that the chemical reaction was promoted with several steps.

From the above experimental results, sodium bicarbonate (NaHCO ₃ ), calcium hydroxide (Ca (Ca Sodium bicarbonate (NaHCO ₃ ) or calcium hydroxide (Ca (OH) ₂ ) in distilled liquor before adding additives such as OH) ₂ ) or storing for a long period of time It was discovered that when slightly mixed, it can be used as a coloring agent that changes the aroma of oak barrel, the aroma of oak barrel, and in particular the color of oak barrel, to turn amber.

In particular, it is possible to use the pigment of the component of wood such as cask barrel as a color former for the pigment that causes color development more, carbonic acid as an additive for adjusting the PH concentration to around 7.35 which is kind to the human body Using mineral-containing substances such as sodium hydrogen carbonate (NaHCO ₃ ) and calcium hydroxide (Ca (OH) ₂ ) can produce distilled liquors such as shochu, whiskey, rum, bourbon, etc., which are even more valuable. found.

When storing original sake such as distilled sake, which is the above phenomenon, for a long period of time using a barrel made of wood, such as oak barrel, for a long time, before storing the distilled sake for a long time or for a long time After storage, using mineral-containing substances such as sodium bicarbonate (NaHCO ₃ ), calcium hydroxide (Ca (OH) ₂ ), etc. as additives, the components of wood such as oak barrels and chemical reactions reduce Promote, and the smell, color, and flavor become better.

The above phenomenon and exactly the same thing, even in the case of the earthen, which is made of earth, for storing the original sake of shochu, for a long period of time, it is also possible to store the distilled liquor for a long time or not After storing sake for a long time, adding sodium hydrogen carbonate (NaHCO ₃ ), calcium hydroxide (Ca (OH) ₂ ), etc. as a neutralizing agent, as in the above case, the aroma of roasted shochu It turned out that it is possible to bring out even more the sweet potato shochu, unique color and flavor.

The above-mentioned phenomenon is the reaction of the components of oak barrels or the components of earthen (kame) made of soil with additives such as sodium hydrogen carbonate (NaHCO ₃ ) or calcium hydroxide (Ca (OH) ₂ ) It has been confirmed that the chemical reaction is chemically reduced and the speed at which the original sake of shochu, which is a distilled liquor, is matured is accelerated.

  The reduction action is that the oxygen compound loses oxygen, or that a substance obtains hydrogen is the reduction action.

  The above-mentioned phenomenon is, for example, a long-stored shochu, which is marketed at present, refers to shochu-produced sake, in which shochu sake is put in a barrel and stored for a long time of three years or more. For the last three years, the aroma and the color of the original sake of shochu that has been put in a cask and laid are the aroma of a very thin cask and the caustic of which the pigment of the color is dissolved.

After adding a trace amount of sodium hydrogencarbonate (NaHCO ₃ ) or calcium hydroxide (Ca (OH) ₂ ) or the like to the raw sake of shochu put in a barrel for over 3 years. The scent and color change at once, and the scent and color change intensely.

  This change in the above phenomenon is quite obvious, especially if you look at the change in coloration to dark blue. The effect of the phenomenon that the taste is significantly improved due to this color change and the phenomenon of changing the aroma is similarly stored for a long time using a cask barrel, shochu, awamori, whiskey, vodka, rum, brandy, It will affect the quality improvement and commercial value of distilled liquor such as bourbon and tequila.

  In the case of sake, which is a brewed sake, for example, the pH concentration of a squeezed pure rice of Shirazuru Shuzo Co., Ltd., which is commercially available generally, was 4.15 in a volume of 720 ml.

Dissolve 2.17 g of sodium hydrogen carbonate (NaHCO ₃ ) in 720 ml of pure pure rice with a pH concentration of 4.15, which is manufactured and sold by Hakutsuru Shuzo Co., Ltd. The pH concentration was 7.48. As a result, the PH concentration is almost the same as the human body's blood and body fluid, and it is kind to the human body, and it is a sake having a PH concentration.

In the case of a carbonated beverage, for example, commercially available, under the trade name of Coca-Cola, the PH concentration is 3.5. When it mixes and dissolves 3.0 g of sodium hydrogencarbonate (NaHCO ₃ ) in one 500 ml bottle, which is generally marketed, and it is dissolved, the PH concentration becomes 7.4 which is kind to the human body .

In the case of beer, for example, the PH concentration of 630 ml of a lager having a trade name of Kirin Beer, which is commercially available generally, is 4.0. It is human-friendly, PH concentration is 7.4 when it mixes and dissolves 2.5g of sodium hydrogen carbonate (NaHCO ₃ ) to one gourd with a trade name of Lager, which has a capacity of 630ml. It becomes.

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

Furthermore, sodium bicarbonate (NaHCO ₃ ), which has a brand name of “Kidori (brand name)”, which has a trade name of Shochu, which has been manufactured and sold by Shibata Shuzo Co., Ltd., and which has been sold under the brand name is ), 0.2 g, 0.8 g, 1.6 g, 3.2 g, 6.4 g and sodium hydrogen carbonate (NaHCO ₃ ) were mixed in six different proportions.

As a result, sodium bicarbonate (NaHCO ₃ ) was added at 0.2 g, 0.4 g, 0.8 g, 0.8 g, 1.6 g, 3.2 g, 6.4 g, and the color name is hidden under the trade name of the control. As the amount increased, the reaction progressed gradually and gradually, which is the reduction action, and turned 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, sodium bicarbonate (NaHCO ₃ ) is mixed up, increasing to 0.2 g, 0.4 g, 0.8 g, 1.6 g, 3.2 g, 6.4 g against 720 ml volume The pH concentration increased to the extent of dissolution.

The above-mentioned phenomenon confirmed the same effect with inorganic substances such as calcium hydroxide (Ca (OH) ₂ ), potassium hydroxide, sodium hydroxide and the like other than sodium hydrogen carbonate (NaHCO ₃ ).

  In addition, Saki Shuzo Co., Ltd., which is sold as a Kame-made product, is manufactured and sold by Satsuma Shuzo Co., Ltd., made of sweet potato, has a brand name of Shiranami, and has an alcohol content of 25. The PH concentration of caustic soda is 7.38.

  Next, in Kurume City, Fukuoka Prefecture, manufactured by Tatsumi Masamune Co., Ltd., the raw material name is made of wheat, the brand name is barley, and the alcohol content is 25 degrees alcohol. , PH concentration is 6.70.

  The product name is White Wave, and the PH concentration is almost the same as 7.35, which is the PH concentration of human blood and body fluid.

  The pH concentration of the commercially available, non-whitefish-flavored mackerel-packed cauliflower shochu is almost the same as that of white-wave PH concentration, and is a PH concentration around 7.38.

  The reason why roasted shochu is currently highly evaluated may be considered to be largely because the PH concentration is around 7.38.

  The pH concentration of generally commercially available barley shochu other than wheat flour is almost the same as that of wheat flour, that is, the pH concentration around 6.70.

  After distilling using a distiller, the PH concentration at the original liquor stage is about the same as that of the roasting shochu and the barley shochu at about 4.5.

The reason why there is a difference in the PH concentration of glutinous shochu and glutinous shochu, which is different from that of glutinous shochu, is the raw material such as red earth, clay, etc. It is caused by the fact that inorganic substances such as sodium hydrogencarbonate (NaHCO ₃ ) and calcium hydroxide (Ca (OH) ₂ ), which are components contained inside, dissolve in a very small amount in roasted shochu. It can be determined that

Storing shochu and barley shochu in a horo tank and storing them for a long period of time is not as effective as the case with the kame preparation, but it has the same effect as the kame preparation. There is also a glassy component, sodium hydrogen carbonate (NaHCO ₃ ), calcium hydroxide, and other minerals that form a holo, and the pH concentration is increased by dissolving it in shochu and barley shochu. When it changes, it can judge.

From the above, it is possible to use inorganic substances such as sodium hydrogen carbonate (NaHCO ₃ ) and calcium hydroxide in shochu manufactured using shochu shochu, barley shochu, rice shochu, buckwheat shochu, or other raw materials. The mixing and dissolution of water is the same phenomenon as long-term charge preparation, long-term charge preparation and long-term storage in a holo tank, and long-term storage. It can be determined that it is very easy to reproduce in a short time.

From the above, sodium bicarbonate (NaHCO ₃ ), in the red soil, clay, etc., which is a raw material, is used as a raw material for producing caulders for storing distilled spirits such as shochu shochu and barley shochu for a long period of time. Alternatively, if inorganic substances such as calcium hydroxide (Ca (OH) ₂ ) are mixed, kneaded, and baked, using cauldron, distilled liquor such as shochu and barley shochu in a very short time. Since inorganic substances such as sodium hydrogen carbonate (NaHCO ₃ ) or calcium hydroxide (Ca (OH) ₂ ) are dissolved in the inside of the bottle, distilled spirits such as shochu and barley shochu are extremely short. In time, it can be matured.

That is, it is mixed with a large amount of inorganic substances such as sodium hydrogen carbonate (NaHCO ₃ ) or calcium hydroxide (Ca (OH) ₂ ) in red earth, clay, etc. Make roasted, granular or unglazed pottery or filter agent at a high temperature, and after distilling, shochu, whiskey, rum, bourbon, brandy, or beer, sake, white wine, red wine etc. The inside of the container containing the filtering agent, which is filtered using the above mentioned filtering agent or which contains a large amount of sodium hydrogen carbonate (NaHCO ₃ ) or calcium hydroxide (Ca (OH) ₂ ) In the case of distilled spirits such as shochu, or beer, sake, white wine, red wine etc., the pH concentration was adjusted to a weakly alkaline, around 7.35 in a very short time. Joryushu such as, or is brewing wine, beer, sake, white wine, will be such as red wine is completed.

Also in the case of producing a holo (琺 瑯) tank, sodium hydrogen carbonate (NaHCO ₃ ) or calcium hydroxide (Ca (OH) is contained in the vitreous component forming the holo (琺 瑯) tank as described above. ₂ ) When mixing the inorganic substance such as ₂ ) and making the holo (琺 瑯) tank, sodium hydrogen carbonate (NaHCO ₃₎ inside the distilled liquor such as shochu and barley shochu in a very short time as above. Or mineral hydroxide such as calcium hydroxide (Ca (OH) ₂ ) dissolves, so distilled spirits such as shochu and barley shochu can be aged in a very short time. become.

Sodium bicarbonate (NaHCO ₃ ) is used to store and age the raw sake of shochu liquor for a long period of time, efficiently and to enhance the effect of aging. ) Or inorganic substances such as calcium hydroxide (Ca (OH) ₂ ), if the crucible is washed thoroughly, unglazed or glazed, the surface of the glaze coated on the surface By introducing sodium hydrogen carbonate (NaHCO ₃ ) or calcium hydroxide (Ca (OH) ₂ ) into the interior of each part, aging is performed in a very short time, for example, about one year so far. The original sake of shochu shochu was washed well with inorganic substances such as sodium hydrogen carbonate (NaHCO ₃ ) or calcium hydroxide (Ca (OH) ₂ ), Use a kame) , And in a few days, it is aged whiskeys of shochu it has been found that can be.

  As for the above-mentioned economic ripple effect, for the sake shochu to be matured, for example, having been ripened in about two days is equivalent to the conventional ripening for one year. In comparison, it can be said that the manufacturing process is simplified and the economic ripple effect is high.

  The above phenomenon can be used efficiently and effectively even in the case of a new one and in the case of reusing old ones used for a long time. It turned out that there is an effect that can be done.

For example, as described above, as the utilization method of kamazu (kame), unglazed rice cake or glaze is used, the kame (kame) coated on the surface is used as a cauldron for producing black vinegar etc. Before use, use a mineral substance such as sodium hydrogen carbonate (NaHCO ₃ ) or calcium hydroxide (Ca (OH) ₂ ) to wash the cocoon well, and wash the cocoon with black vinegar. It was found that black vinegar can be produced efficiently if it is used as a cauldron used for long-term storage and production.

To prepare distilled spirits such as shochu, whiskey, rum, bourbon, brandy, etc. In the case of cask barrel feeding, add sodium bicarbonate (NaHCO ₃ ) or calcium hydroxide (Ca (Ca The bark is dipped in an aqueous solution mixed with inorganic substances such as OH) ₂ ) to form a bark, with sodium hydrogen carbonate (NaHCO ₃ ) or calcium hydroxide inside the wood of the bark When using an oak barrel impregnated with an inorganic substance such as (Ca (OH) ₂ ), sodium hydrogen carbonate (NaHCO ₃ ) or calcium hydroxide (Ca (OH) ₂ ) etc. as described above Similar to the effect of kame and horo tank containing inorganic substances of the same, in a very short time, distilled liquor such as shochu, whiskey, rum, bourbon, brandy Inside, sodium bicarbonate (NaHCO _3), or because the inorganic substances such as calcium hydroxide (Ca _{(OH) 2)} is to be dissolved, shochu, whiskey, rum, bourbon, the Joryushu such brandy It can be aged in a very short time.

Sodium bicarbonate (NaHCO ₃ ), or water, prior to using cask barrels, to efficiently use the cask barrels used to store and age the original sake of barley shochu for a long time When using a mineral substance such as calcium oxide (Ca (OH) ₂ ) and washing the keg well, the sodium bicarbonate (NaHCO ₃ ), or all over the inside of the oak tree of the keg, or When calcium hydroxide (Ca (OH) ₂ ) is incorporated, the original sake of barley shochu charged with oak barrels, which has been aged in a very short time, for example, for about 3 years until now, is carbonated Using a mineral substance such as sodium hydrogen (NaHCO ₃ ) or calcium hydroxide (Ca (OH) ₂ ) and washing the cask well, using the cask, using the cask for several days Aging the original sake of barley shochu Rukoto it has been found that can be.

  As the above-mentioned economic ripple effect, to ripen barley shochu, for example, to be ripened in about two days is matured in the conventional three years. In comparison, it can be said that the manufacturing process is simplified and the economic ripple effect is high.

  The above phenomenon has the effect of being able to efficiently and effectively use the keg in the case of a new keg and reusing the old keg which has been used for a long time. found.

Sodium bicarbonate (NaHCO ₃ ) is contained in 0.10 g, 0.20 g, 0.40 g, 0. The mixture was dissolved at 80 g and 1.60 g. As a result, the PH concentration was as follows. The product name used Shibata Sake Brewing Co., Ltd. 720 ml of koji barrel preparation.

The following wheat also uses a legend containing 900 ml of brand name of 100% wheat manufactured and sold by Shibata Shuzo Co., Ltd. As a result, the PH concentration was as follows.

Next, in Kagoshima City, Yamamoto Shuzo Co., Ltd. manufactures and sells 100% of shochu shochu, and used a brand name of 1800 ml. As a result, the PH concentration was as follows.

  Next, an experiment was conducted using a Smoking Chips of the following materials manufactured and sold by Pearl Metal Co., Ltd. and the Outdoor Gear Division in Sanjo City, Niigata Prefecture.

Material / cherry: cherry tree
Persimmon: Persimmon tree Buna: Beech tree Nara: Nara tree Lingo: Apple tree Curmi: Walnut tree
Hickory: Hickory Tree
Maple: Maple tree Mix: Cherry tree, beech tree, oak tree, maple tree

  The above materials, such as cherry, salmon, beech, nara, apple, walnut, hickory, maple, and mixed, smoking chips (wood chips), are put in a glass container to burn the crustacean. Separated from each material made by Mercian Co., Ltd. is a white pet with a brand name of charcoal-burned, white pet, and shochu with an alcohol content of 25 degrees, in glass containers containing smoking tips. I put shochu.

The material of the smoking chips are different, and nine, glass container containing the shochu, into nine, and that the addition of sodium hydrogen carbonate (NaHCO _3), without the addition of sodium hydrogen carbonate (NaHCO ₃₎ However, I made two types and observed 24 hours later.

As a result of observation after 24 hours, it was found that in the case of the glass container to which sodium hydrogen carbonate (NaHCO ₃ ) was added, the pigment of the wood material dissolved in the inside of shochu so that the color darkened.

  When the pigment of each wood material was dissolved in the inside of shochu, the smell of wood material became intense, and the taste of shochu also became mellow.

To introduce an example of the above test results, put the cherry chips and cautery, which are made of cherry wood, in a glass container and add a very small amount of sodium hydrogen carbonate (in this glass container) When NaHCO ₃ ) was added and observed after 24 hours, it became a slightly alkaline caustic soda and caulis colored liquid of cherry blossoms.

The reason why the above phenomenon occurs is that the caustic of the acidic beverage is made alkaline, and it is judged that the speed of dissolution of the wood material is accelerated by the chemical reaction of the reduction action. I can do it. This means that the substance to be made alkaline may be other than sodium hydrogen carbonate (NaHCO ₃ ).

  From the above experimental results, put distilled spirits such as shochu, whiskey, rum, bourbon, brandy etc. in a cask barrel etc. and use wood chips without storing for a long time, in a very short time, It was decided to age distilled spirits such as shochu, whiskey, rum, bourbon and brandy.

  From the above experimental results, the following was found. Put distilled spirits such as shochu, whiskey, rum, bourbon, brandy in barrels such as casks and use wood chips as a filtering agent without long-term storage or for a very short time, eg The color, smell and taste will be matured simply by putting wood chips and distilled spirit such as shochu and whiskey inside the container (tank) for about 24 hours. As a result, shochu and whiskey, which were loaded into firewood barrels, were completed at very low cost.

Sodium bicarbonate (NaHCO ₃ ) is added to the original liquor after distilling the inside of the filtration tank (container) containing chips of wood, or distilled liquor such as shochu or whiskey, and the pH concentration is 7.35 to 8 After making it around .0, make the pH concentration alkaline, and after distilling, distilled liquor, which is the original sake, shochu, whiskey, rum, bourbon, brandy, etc., pass through the filtration tank containing wood chips It was found that the color, smell and taste of the wood had the same effect as when stored for a long time, just by letting them

  In addition, different types of wood, different colors, aromas and tastes, and various kinds of distilled spirits such as shochu and whiskey were produced in a very short time at a very low cost.

Sodium bicarbonate (NaHCO ₃ ) or calcium hydroxide (Ca (OH) ₂ ), etc. is mixed and dissolved in distilled spirit such as crustacean shochu or salmon scum, or other alcoholic drinking water , PH concentration was made neutral, alkaline, alcohol drinking water and components of various kinds of wood chips were chemically reacted to extract the active ingredients of wood chips into the inside of alcohol drinking water When alcohol drinking water is used as a coloring agent for shochu of the crustacean, or shochu of moss, or as alcohol drinking water such as whiskey, rum, bourbon, brandy, or sake, or beer, or low-malt beer, It can be used as a coloring agent that has a good flavor and taste and is very clean.

Next, in a container containing an aqueous solution such as well water, mineral water, or tap water, sodium hydrogen carbonate (NaHCO ₃ ) is mixed and dissolved to make the pH concentration of the aqueous solution alkaline to 8.0. Inside, the wood chip was put and the experiment similar to the above was done.

  As a result, even when using an aqueous solution in which the pH concentration of the aqueous solution is alkaline, as in the case of using alcohol drinking water, the components of wood are extracted by putting wood chips in the aqueous solution which is alkaline I was able to do it.

  From the above experimental results, it became possible to produce drinking water from which the active ingredient of wood was extracted.

  Furthermore, from the above experimental results, it was found that the use of cherry wood chips results in a cherry-colored aqueous solution.

  Even when using alkaline aqueous solution,

As explained in the above, the aqueous solution from which the active ingredient of wood is extracted for a long time is from aqueous solution such as well water, mineral water, tap water, etc., from distilled liquor such as whiskey, rum, bourbon, brandy, or sake It can be used as a coloring agent for alcoholic drinking water from drinking water such as beer or low-malt beer.

  In particular, when producing an alkaline aqueous solution or alkaline alcohol drinking water using cherry wood chips, an aqueous solution that is a clean drinking water that has a cherry-colored, cherry-scented flavor, and cherry blossoms and leaves tastes, alcohol Drinking water is ready.

  In addition, using an apple wood chip to produce an alkaline aqueous solution or alkaline alcohol drinking water, although it differs depending on the type of apple, it has a red apple smell and an apple taste, a beautiful red An aqueous solution, which is drinking water, and red alcohol drinking water are made.

  In addition, walnuts and hickories (onion walnuts) are blue-colored, walnut-scented, walnut-flavored, aqueous solutions that are clean blue drinking water and cobalt blue-colored, blue alcohol drinking water Is finished.

  The persimmon tree chip also produces a golden-yellow, golden-yellow drinking water solution, which is a beautiful golden-colored drinking water with a golden-yellow aroma and a persimmon-like taste, and a golden-colored alcoholic drinking water.

  In addition, mixed cherry tree, beech tree, oak tree, maple tree, using wood chips, red, near red, with a scent of cherry, beech, oak, maple and taste There is an aqueous solution, which is clean red drinking water, and red alcohol drinking water.

  If the present invention is used, as described above, for long-term storage of shochu, whiskey, rum, bourbon, brandy, etc., which have been loaded with cask, long-term storage using cask, etc. It comes to the conclusion that there is no need to

  Since the present invention can be used for various types of wood chips that can be procured at very low cost since no barrels such as casks are used, the characteristics of each wood chip Using a variety of different colors, aromas and tastes, a wide variety of different types of potable water solutions are available, as well as alcoholic drinking water.

  Processing steps for extracting active ingredients for producing pharmaceutical products, as food additives such as bread, oranges, cakes, Japanese confectioneries, or as color formers causing color development, or added to cosmetics to cause color development, or It is preferable to produce a color former, or a medicine, or a health food in the following processing steps.

Alcoholic drinking water made alkaline, or alcohol made alkaline (ethanol), or alkaline than aqueous solutions made alkaline using sodium bicarbonate (NaHCO ₃ ), or calcium hydroxide (Ca (OH) ₂ ), etc. The chip of wood is placed inside a container (tank) containing methyl alcohol etc., and extracting the active component of wood will cause the cell membrane (wall) to be destroyed by the influence of alcohol, so it is extremely short. In time, the active ingredients of wood can be extracted.

  After extracting the active ingredient of wood using an alkalinized alcohol (ethanol) etc, use a distiller to remove the alcohol (ethanol) and separate the active ingredient of wood and alcohol (ethanol). For example, only the remaining active ingredients of wood remain. The active ingredient of this wood is used as a food additive, or as a coloring agent, or as a raw material of pharmaceuticals, as a raw material of health food, as an additive of drinking water, or as an additive of alcohol drinking water, or of clothing It turned out that it can be utilized as a dye in a wide field.

  Alkaline to extract beneficial substances to the human body from marine organisms such as seaweeds, mosses, worms, fish fish bodies, deer horns, etc. and from herbs such as ginseng and macaque By using an aqueous solution or an aqueous alkaline solution or an alkaline alcohol solution, useful substances can be extracted in a very short time.

  The discovery of the above phenomenon is that the alkaline aqueous solution or alkaline aqueous alcohol solution or alkaline aqueous alcohol solution separates the cell membrane in plant cells and animal cells in a very short time. In the cells of any plant and animals in a very short time by promoting the phenomenon that the alkaline solution (liquid), which is the osmotic action, diffuses into the liquid (solution) in the cell membrane. It has become possible to extract the beneficial substances that the human body uses and needs in the cells.

  However, the PH concentration of the aqueous solution or alcohol aqueous solution or alcohol solution for extraction is higher than the PH concentration in plant cells and animal cells, than in plant cells and animal cells. It was found that the higher the alkalinity, the higher the alkalinity can extract the active ingredient in cells in a very short time.

  The discovery of the above-mentioned phenomenon is from dead cells and dead cells of grass, fruits, plants, trees, etc. to living cells, from marine organisms, grass, fruits, plants and insects to animals. It was not related to cells etc., and it became possible to extract useful substances in all cells.

  In addition, it has been found that the stems and roots of roses and so forth, and the stems and roots of flowers and flowers such as chrysanthemum chrysanthemum also contain the same pigment, smell and taste as the floral components. did.

  Leaves and stems of ginseng etc., leaves and stems of maca, coffee trees etc., grass roots used as herbal medicine, leaves growing bark, stems and roots etc., just like ginseng, maca etc. It was found that the active ingredient was contained.

  It has been found that the stem and root of rice, wheat, corn and the like, which are the stems of gramineous family, contain the same components as the ingredients contained in rice, wheat, corn and the like, in the stem and root. did.

It has been found that citrus fruits such as oranges, oranges, lemons, grapefruits and the like (stems) and roots also contain the same constituents as oranges, oranges, lemons and grapefruits.

  From the above, it has been found that the stem (stem) and the root of every plant contain an ingredient contained in the flower of the plant or an ingredient contained in the leaves.

  In addition, the component contained in every flower, or the component contained in the leaf, or the component contained in the fruit is the same active ingredient contained in the stem (stem) of the plant and in the root. It turned out that it was.

  It was found that the stem (stem) of the leguminous soybean and the root also contained the same component as the component contained in the soybean.

As an application of the present invention, the following can be used. As a method of recycling shochu that can be generated when producing okara, which can be generated when producing tofu, etc., can be reused while containing water or removal of water First of all, first of all, in the acidic okara, shochu, sodium bicarbonate (NaHCO ₃ ), or calcium hydroxide (Ca ( An aqueous solution or an alcohol aqueous solution or an alcohol solution mixed with an inorganic substance such as OH) ₂ ), and the pH concentration is adjusted to 8.5 by setting alkaline, okara, and caus It was found that active ingredients inside cells such as soybean, barley, wheat, etc. contained inside shochu can be separated and extracted at normal temperature.

  In addition, rice, tea stem (stem), root, wood, root of wood, root of flower, flower, stem and root of flower, or other such as stem and root of plant, etc. When extracting the active ingredient in each cell from the cells of the animal and the cells of the animal, after thoroughly drying as much as possible, the alkaline aqueous solution or alkaline aqueous alcohol solution, or the inside of the alkaline alcoholic solution It was found that when it was put and soaked to extract the active ingredient, the active ingredient could be extracted in a very short time at normal temperature.

  As conditions for extracting the active ingredient from plant cells or animal cells, alkaline aqueous solution, alkaline alcohol aqueous solution, or alkaline alcohol solution is also a condition, but plant cells, Alternatively, it was also found that extracting and drying the animal cells as much as possible is a very important condition.

For example, when extracting catechin from tea leaves and stems, it is well dried that the tea leaves and stems are mineral such as sodium hydrogen carbonate (NaHCO ₃ ) or calcium hydroxide (Ca (OH) ₂ ). The substance is placed in an alkaline aqueous solution at normal temperature, an alkaline aqueous alcohol solution at normal temperature, or an alkaline alcohol solution at normal temperature, which has a pH concentration of around 8.5, and left for several days, the active ingredient of tea is It can be extracted in an alkaline aqueous solution, or in an alkaline alcohol aqueous solution, or in an alkaline alcohol solution.

  When catechins are extracted from the components of tea extracted in this alkaline aqueous solution, alkaline aqueous alcohol solution, or alkaline alcohol solution, the components of tea can be extracted at normal temperature. There is no increase in the amount of extracted catechin and no loss of tea ingredients. This above-mentioned extraction method is an extraction method which does not impair the ingredients of tea.

  In addition, the extraction of Chinese herbal medicine, coffee, black tea, ginseng, maca, etc., in the same manner as described above, produces the same effect as that of tea.

  The contents of this discovery will be organized as follows. First of all, plant cells and animal cells are dried well. Then, secondly, by soaking plant cells and animal cells in an alkaline aqueous solution or alkaline aqueous alcohol solution or alkaline alcohol solution having a pH concentration of around 8.5, and soaking; The solution at the periphery of the cells becomes an alkaline solution, so that the cells of animals and plants are on the surface of the cells, and even if the ion channels are completely unprotected, they are alert against sodium ions or calcium ions. It will be open completely, without doing. By this phenomenon, the active ingredient inside the cell is extracted into a solution such as alkaline sodium ion, calcium ion or potassium ion. In conclusion, the above-mentioned mechanism (mechanism) is very natural, in a short time, in a solution such as alkaline sodium ion or calcium ion or potassium ion, active ingredients in animal and plant cells. It is the reason for the phenomenon that animal and plant cells will push out the active ingredient.

  According to the invention and discovery of the present invention, the leaves and stems of coffee trees, or leaves and stems of banana trees, or ginseng leaves and stems, or leaves and stems of ginseng native to Japan, or maca leaves and stems native to the highlands of Peru, or Extract the active ingredient from the leaves and stem of the plant, or other active ingredients that can be extracted, from the leaves and stems and roots of plants, or from other things such as leaves and stems and roots of plants and plants used as other herbal medicines It became possible to It can be said that this economic ripple effect is high.

  The phenomenon of the above mechanism (mechanism) discovered this time is an extremely simple invention / discovery, but in the future, we will explain the mechanism (mechanism) of all living plant cells and animal cells. It is the invention and discovery of the phenomenon that is the starting point.

  Other reference examples for extracting an active ingredient from, for example, plant cells or animal cells are shown below.

  When extracting an extract from fish (fish body), such as dried bonito, whether it is used from the dried fish body or in the state of fresh fish, the PH concentration is made alkaline, for example, the PH concentration is When an extract such as bonito flakes is extracted using an aqueous solution or alcohol aqueous solution or alcohol solution at around 8.5 or lower temperature at normal temperature or lower than normal temperature, the color, smell and flavor are boiled In comparison with extraction of bonito extract, it was found that it is possible to extract an active ingredient that is 50 times or more and overwhelmingly 50 times or more in color, smell and flavor.

  The above phenomenon, ie alkaline aqueous solution, from marine plants or marine animals such as bonito, tuna, shrimp, crab, thailand, flounder, squid, octopus, nori, wakame, kelp etc. The use of an aqueous alcohol solution or an alcohol solution makes it possible to extract the active ingredient in cells efficiently and extremely simply at normal temperature or at a low temperature below normal temperature.

  Conventionally, in order to extract an active ingredient from a dried bonito or Chinese medicine etc., it boiled and was extracting an active ingredient, but the extraction method of this invention is at low temperature below normal temperature or normal temperature. The active ingredients of plant cells weak to heat or animal cells weak to heat are denatured by boiling at high temperature, and the active ingredients can be extracted from each cell. There was a drawback that I could not do.

  For example, in the case of extracting the active ingredient of tea by boiling, which is a conventional tea extraction method, and at low temperature of ordinary temperature or lower than ordinary temperature, according to the present invention, the pH concentration is around 8.5. In comparison with extraction of the active ingredient of tea using an aqueous solution, or an aqueous alcohol solution, or an alcoholic solution, it is possible to extract an active ingredient such as catechin 100 times or more the conventional boiling extraction method. It turned out that it could be done.

  Further, the PH concentration in the cells of the plant and in the cells of the animal, and in the cells of the plant and in the cells of the animal, for extracting the active ingredient, the PH concentration of the aqueous solution or alcohol aqueous solution or alcohol solution The intracellular PH concentration and the extract solution are obtained by using an alkaline aqueous solution or an alkaline alcohol aqueous solution or an alkaline alcohol solution which is an extract solution having a higher PH concentration than the intracellular PH concentration. It was discovered that when a drop occurs in the equilibrium state with the PH concentration, a phenomenon occurs in which the active ingredient in the cell migrates to the inside of the extract even at normal temperature.

  This means that the above phenomenon can not be used to extract the active components of plants and animals from cells when using an acidic aqueous solution, an acidic aqueous alcohol solution, or an acidic alcoholic solution. It will be discovered.

  In addition, since the above reaction is a phenomenon of reacting at normal temperature without heating, all of the Maillard reaction, the aminocarbonyl reaction and the melanoidin reaction are not reacted unless heated, so the Maillard reaction, the aminocarbonyl reaction With the melanoidin reaction, it can be judged that the above-mentioned phenomenon is a different phenomenon.

  Below, the manuscript submitted to the scientific journal Nature is attached for reference.

  Title "Discovering a New Extraction Method"

  Abstract, the first research purpose of this research is distilled alcoholic beverages such as whiskey, shochu, rum, bourbon, etc., all of which have PH concentration around 4.5. This acidic alcohol drinking water is a human-friendly, alkaline, distilled liquor whiskey, shochu, rum and bourbon with a pH concentration of around 7.35.

  The second research purpose is: oak tree chip, cherry tree chip, apple tree chip, beech tree chip, parsley tree chip, walnut tree chip, hickory tree chip, maple Each wood pigment, wood aroma, wood flavor using wood chips or mixed wood chips such as oak, cherry, beech, oak, maple and so on The basic liquor of distilled liquor such as whiskey is extracted with alkaline basic liquor with a pH concentration of around 8.5, and even with a simple aqueous solution, the pH concentration is around 8.5, It was discovered that the active components of each tree can be extracted in a very short time, for about 48 hours at normal temperature.

  The first content is that barley (wheat) was distilled after being fermented using malt, and the original whiskey of whiskey also fermented and distilled barley (wheat) using yeast. Also, the original sake of shochu also has a pH concentration of around 4.5.

This sodium bicarbonate (NaHCO 3) is a very small amount so that the PH concentration of whiskey and shochu raw liquor with a pH concentration of around 4.5 is around 7.35, which is the pH concentration of human blood or body fluid. ₃ ) was used to produce a human-friendly, slightly alkaline whiskey or shochu with a pH of 7.35 for whiskey and shochu.

For example, when about 0.2 g of sodium hydrogen carbonate (NaHCO ₃ ) is added to and dissolved in whiskey having a pH concentration of about 4.5 or about 720 ml of shochu spirit, whiskey having a pH concentration of about 7.35 Or, it becomes the original sake of shochu.

The second content is the pH concentration of the original sake after distillation such as whiskey or shochu using sodium bicarbonate (NaHCO ₃ ) to a pH concentration of around 8.5 and a pH concentration of 8. 5) Whiskey, or distilled spirit such as shochu, or an aqueous solution, in a well-dried state, persimmon tree chips, or cherry tree chips, or apple tree chips, or beech Chips of oak tree, or chips of oak tree, chips of walnut tree, or chips of hickory tree, or chips of maple tree, or oak tree, cherry tree, beech tree, oak tree, Maple wood chips and other mixed wood chips were divided according to the type of each wood, and the PH concentration was around 8.5. Each was used for whiskey at room temperature or shochu spirit or in aqueous solution. Wood chip After 48 hours, the result is that the color, smell and flavor of the original sake with the persimmon tree is very beautiful, the color is golden, the smell is strong with the persimmon tree smell, and the flavor is persimmon It was possible to produce a wood-flavored whiskey or caulier or drinking water.

  When cherry tree chips are used, the color of the cherry blossoms is the same as above, and the color is very beautiful pink, the scent of cherry blossoms and leaves, and the flavor of cherry blossoms and leaves, It was possible to produce whiskey or cautery or drinking water.

  If apple tree chips are used, as above, red apple, very beautiful red, apple smell and a little bitter taste of apple, whiskey or caustic, or drinking water It was possible to manufacture.

  If you use beech wood chips, as above, make brown, very beautiful beech color, beech smell and beech flavor, whiskey or shochu or drinking water It was possible.

  When using the oak tree chips, as above, the color of the very beautiful oak tree which is brown, the aroma of the oak tree and the flavor of the oak tree, whiskey or shochu, Or could produce drinking water.

  Walnut wood chips, as above, very amber, very beautiful, amber color, walnut wood scented, walnut wood flavored, whiskey, or shochu Or could produce drinking water.

  If you use hickory wood chips, as above, cobalt green, deep color, very beautiful, blue hickory wood color, hickory wood smell, hickory wood flavor It was possible to produce whiskey or cautery or drinking water.

  When maple wood chips are used, as above, the very beautiful color of maple sap with brown color, the smell of maple wood, and the flavor of maple wood, whiskey or caustic, Or could produce drinking water.

  If you use the mix wood chips of persimmon tree, cherry tree, beech tree, nara tree, maple tree, you will find a very sweet, very beautiful, amorous color and the smell of each tree, with a maroon color It was possible to produce whiskey, or cautery, or drinking water, which became a woody flavor.

Put woodchips of persimmon wood chips, cherry wood chips, apple wood chips, etc. in the inside of the original liquor such as whiskey, shochu etc., or in the aqueous solution, with PH concentration around 8.5, After the active ingredients such as pigment, smell and flavor of each tree are extracted into the inside of the original liquor or into the aqueous solution, the PH concentration of the original liquor or aqueous solution with pH around 8.5 is reduced In addition, after distilling, when mixing PH with a pH 4.5 around, acidic raw liquor or just an aqueous solution and adjusting the PH concentration to around 7.35 weakly alkaline, the color of each tree and It has been found that the flavor, flavor, and mild taste of whiskey, or shochu, or an aqueous solution are produced in a very short time, about 48 hours.
However, when the pH concentration was made acidic, it was decolorized or discolored. From this, color development was found to be closely related to the PH concentration.

  In conclusion, the pH value is around 8.5, the alkaline aqueous solution, or the basic liquor such as the alkaline whiskey, using alcohol aqueous solution, persimmon wood chips, or cherry wood chips, or apple The active ingredients of each wood chip such as wood chips, the pigment, odor, and flavor of wood, in an aqueous solution, which is made alkaline, in a very short time of about 48 hours at normal temperature, or whiskey It was discovered that it can be extracted at room temperature in an aqueous alcohol solution, which is an original sake.

The above phenomenon was found to be possible by using an alkaline aqueous solution or an alkaline aqueous alcohol solution to extract an effective component of wood at ordinary temperature in a very short time, because Permeability of tree cells is alkaline aqueous solution or alkaline, the pH concentration is adjusted to around 8.5 using sodium hydrogen carbonate (NaHCO ₃ ) or calcium hydroxide (Ca (OH) ₂ ) or the like In the case of aqueous alcohol solutions, it is because cells have found the phenomenon that they are completely unprotected and extremely naturally open.

  When the pH concentration was made to be 7.0 or less, the pigment, the aroma, and the flavor, which are the active components of the cells, could not be extracted from the cells constituting the wood chip.

  Generally, when extracting an active ingredient from a plant cell, it is heated to extract the active ingredient of the cell. The extraction method by heating has a disadvantage that the active components of cells are destroyed by heating depending on the active components of cells.

  The extraction method discovered this time is a method that can extract the active ingredient in cells from plant cells and animal cells in a very short time, even at normal temperature or low temperature, and therefore impairs the active ingredients in cells. Without it, it became possible to extract the active ingredient in cells at maximum efficiency.

  With the discovery of this extraction method, it can be expected that new and unknown active ingredients such as medicines, perfumes, dyes, foods, foods, drinking water and the like can be extracted from any plant cells or animal cells or Chinese medicine. The

  After fermenting and brewing cereals such as barley, corn, sugar cane, rice, sweet potato, etc. and fermenting them using molds or other fungi, this brewed stage, acid brew, for the human body After mixing the components of lime (quick lime, slaked lime) or other neutralizing agents that have no toxicity at all to make the PH concentration alkaline, using a distiller, When the brewery stage liquor is mixed with lime (quick lime, slaked lime) components or other neutralizing agents and distilled, the component of lime (quick lime, slaked lime) or other The Japanese agent is also a process that can distill distilled liquor that has become alkaline alcohol drinking water by being distilled together with the brewed liquor.

  In addition, calcium hydroxide and sodium hydrogen carbonate are used as a neutralizing agent other than the components of lime (fresh lime, slaked lime) as a neutralizing agent in the brewing stage, or in distilled liquor after distillation of distilled liquor, calcium hydroxide, sodium hydrogen carbonate And the like, and may be added as a neutralizing agent to make an alkaline distilled liquor.

  After steaming barley, grapes, and rice, fermenting them using mold mold or other fungi and brewing, the ingredients of lime (quick lime, slaked lime) in the raw material solution of this brewed stage, Or a step of manufacturing alkaline beer, white wine, and sake by squeezing the raw material solution which has become alkaline after mixing the other neutralizing agent and making the PH concentration of the acidic raw solution alkaline. I assume. However, grapes are used raw.

  In addition, sodium bicarbonate or the like other than calcium hydroxide, which is a component of lime (fresh lime, slaked lime), is used as a neutralizing agent in the brewing stage, or in a brew after squeezing the raw material solution. A Japanese agent may be added to make an alkaline brew.

  After mixing the component of lime (quick lime, slaked lime) or other alkaline additive in underground water with bad water quality, which has PH concentration of acid, neutral, alkaline and polluted, use a distiller Production of distilled, alkaline drinking water.

  Acidic drinking water, carbonated drinking water such as cola, neutralize the acidity, add components such as lime (quick lime, slaked lime), or a neutralizing agent such as sodium hydrogen carbonate, etc. alkaline drinking water, alkaline Process for producing carbonated drinking water such as cola.

  When storing original sakes such as distilled liquor in barrels made of wood such as oak barrels for a long time, before storing distilled liquor for a long time or after storing distilled liquor for a long time, hydrogen carbonate Add sodium, calcium hydroxide, etc. as a neutralizing agent to make distilled liquor weakly alkaline, and cause chemical reaction with components of wood such as oak barrel, aroma, color, flavor Further promote. In particular, the shade can be amber.

  When storing original sake, such as distilled liquor, with soil, for a long period of time using a kame (kame), before storing distilled liquor for a long time, or after storing distilled liquor for a long time, sodium bicarbonate And calcium hydroxide etc., to make distilled liquor weakly alkaline, as a neutralizing agent, to cause a chemical reaction with the components of kame (kame), to further enhance the aroma, coloration and flavor Promote.

  The present invention is a manufacturing method using an acidic alcohol drinking water as an alkaline alcohol drinking water which is a distilled liquor such as whiskey, vodka, rum, shochu, awamori, tequila and brandy. In addition, a method for producing brewed liquor mixed with a component of lime (quick lime, slaked lime) or other neutralizing agent at the brewing stage or the stage of brewed liquor. In addition, alkaline drinking water, and also a method of producing alkaline carbonated drinking water.

Claims (9)

Lime (fresh lime) to the acidic raw solution or brewed liquor at the stage of steaming grains, such as barley, corn, sugar cane, rice, sweet potato, etc., fermenting them using molds or other fungi, and brewing , Slaked lime, a component of calcium hydroxide (Ca (OH) ₂ ), or sodium hydrogen carbonate (NaHCO ₃ ), or other neutralizing agent mixed to make an alkaline wine, brewed liquor. Acidic, neutral, alkaline raw material solution or brewed liquor at the stage of steaming and fermenting grains such as barley, corn, sugar cane, rice, sweet potato, etc. using mold mold or other fungi An acid, neutral, alkaline raw material solution in which lime (quick lime, slaked lime) components or other neutralizing agents are mixed and lime (quick lime, slaked lime) components or other neutralizing agents are mixed Or, distilled liquor obtained by distilling brewed liquor or distilled liquor using a distiller. The Joryushu, a component of lime (quick lime, slaked lime), calcium hydroxide (Ca _(OH) 2), or sodium bicarbonate (NaHCO _3), or the addition of other neutralizing agents, alkaline Joryushu. Acidic, neutral, alkaline, and polluted rainwater, groundwater, calcium hydroxide (Ca (OH) ₂ ), which is a component of lime (quick lime, slaked lime), or sodium hydrogen carbonate (NaHCO ₃ ), or other Drinking water distilled using a distiller mixed with additives. Acidic, neutral groundwater, drinking water such as rain water, calcium hydroxide (Ca (OH) ₂ ), which is a component of lime (quick lime, slaked lime), or sodium bicarbonate (NaHCO ₃ ), or other neutralization Alkaline drinking water manufactured with mixing agents. Produced by mixing calcium carbonate (Ca (OH) ₂ ) or sodium hydrogen carbonate (NaHCO ₃ ), which is a component of lime (quick lime, slaked lime), or other neutralizing agent, in acidic carbonated drinking water Alkaline carbonated drinking water. Aroma before storage of distilled liquor for a long time or after storage of distilled liquor for a long time using a container made of wood such as cask, or a container made of earth (kame) Additives such as sodium hydrogen carbonate (NaHCO ₃ ) or calcium hydroxide (Ca (OH) ₂ ) are used to further promote chemical reactions such as coloration, flavor and the like. Extract active ingredients from tree-tipped chips, or flower-stalks or roots-tipped chips using an aqueous alkaline solution with a pH concentration of 7 to 12 or an aqueous alcohol solution such as shochu Method. To make the PH concentration alkaline, use sodium bicarbonate (NaHCO ₃ ) or calcium hydroxide (Ca (OH) ₂ ) to make the pH alkaline, aqueous solution, or alcoholic drinking water such as shochu A method of extracting an active ingredient from a tip of a tree trunk or a stem of a flower or a tip of a root using a tip of a tree trunk.