JPS6031893A - Preparation of aseptic water from which bacteria are removed by aquatic culture of yeast fungi and lactic bacteria and its utilization - Google Patents

Abstract

PURPOSE:To prevent the spoilage of food by enhancing preservability thereof, by a method wherein nutritive substance with special specific gravity is mixed in water with a specific temp. in a water storage tank under stirring and, after yeast fungi and lactic bacteria are added to water, the treated water is filtered by a finely meshed filter. CONSTITUTION:Tap water or water suitable for drinking with a temp. of 30-40 deg.C is put in the water storage tank provided in a room held at about 40 deg.C and a nutritive substance is mixed in the water under stirring in a proper amount of about 0.5-1.0% on a wt. basis while a proper amount of yeast fungi and lactic bacteria are added to the prepared solution to perform culture for about 4-8 days and the culture broth is perfectly filtered by using a precise filter with a pore size of 0.2-0.5mum to remove bacteria to obtain aseptic water. In using this aseptic water for the purpose of the antisepsis of food, for example, a noodle product such as noodles, the aforementioned aseptic water is added to a kneaded mixture, which is prepared by kneading wheat flour and water in the early stage in production, under stirring in a ratio of 5-10% on the basis of wheat flour at the point of time when said kneaded mixture is stirred.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for treating various products using sterile water obtained by sterile water.

The use of yeast and lactic acid bacteria in foods by fermentation has been commonly practiced and known for a long time. As a result of many years of research, the present inventor has cultivated common yeast and lactic acid bacteria in water in a water tank while providing an appropriate amount of nutrients and an appropriate temperature, and has developed a process in which these fungi grow and reproduce. In order to obtain various substances such as enzymes that can be used as substitutes and secreted, we completed the production of sterile water by completely filtering and sterilizing this culture solution.

This sterile water can be used in a wide range of applications, and the results of several years of experiments have shown that its effects are remarkable, and the results of using it in a wide variety of ways are good.

For example, (1) it can be used to prevent spoilage of food, (2) it can be used to decompose bad odors from organic substances to eliminate odors, and (3) it has permeability, so it can be used in various foods. Its use has great effects, such as as water for processing and (4) for cosmetic purposes to penetrate into the skin tissue and maintain and promote its activity.

How is the sterile water according to the present invention produced? First, tap water at a temperature of 30''c - + o''C is poured into a water storage tank installed indoors at a temperature of about 40°C. Add potable water and mix with an appropriate amount of nutrient source (sugar) at a weight ratio of 05 to 10, add appropriate amounts of yeast and lactic acid bacteria to this solution, and culture for about 100 days. Completely filter and sterilize using a precision filter for 0.2 to OS microns.

The sterile water produced in this way is the sterile water of the present invention.

Next, we will describe in full detail how the sterile water in the present invention is used and what effects it exerts.

To take an example of using sterile water for food preservative purposes, (1) For udon and other similar products, knead Meriken flour with water at the beginning of production, and mix the sterile water according to the present invention with water at the time of stirring. The preservative effect can be observed by adding and stirring at a ratio of 3 to 104 based on the weight, or by immersing the finished tomato product in sterile water for just a few seconds.

(2) Also, the use of food additives is permitted for products such as meat and ham, but even for foods that may use food additives, if this sterile water is used together, it will have a synergistic effect. The purpose of antisepticism can be achieved by enhancing the effect.

(3) It is also effective in preventing spoilage and eliminating odors when used for keeping fish and shellfish fresh and for processing.

In addition to the above, it can also be used to preserve tofu by preventing it from rotting, and to preserve fresh vegetables, etc., and its range of uses is wide.

In this way, food is broadly divided into foods that cannot use food additives and foods that can use food additives, but the sterile water according to the present invention can be used for both of them. By using this product, the preservative effect is clearly demonstrated, so if we consider that it is used as a preservative for whole foods, it can be said that it is economically safe.

This sterile water contains various enzymes that are secreted during the cultivation of yeast and lactic acid bacteria, so the action of various enzymes that hydrolyze pectin proteins on the surface of living cells such as animals and plants causes surface tissue Since the inside of the dead tissue that hydrolyzes is immersed in the liquid, if Chinese medicinal confectionery trees and fruits are immersed in this sterile water, their components will be extracted into the aqueous liquid, making it possible to create non-conventional Chinese herbal drinks and fruit juices. etc. can be easily manufactured.

For example, to make umeshu, common sense requires shochu, rock sugar, and green plums, but if you use this sterile water, you don't need shochu at all, and instead use liquid water instead of shochu. By doing so, it is possible to produce plum wine or plum juice that is equivalent to or better than conventional plum wine.

Also, if sterile water decomposes proteins, it can decompose and deodorize organic odors in toilets and sewers.

Furthermore, it is effective to use sterile water for cosmetic purposes, either by using it as it is instead of lotion, or by adding nutritional factors for the skin and manufacturing various cosmetic products. It is.

As mentioned above, as a result of many years of research experiments, the present inventor has discovered that yeast bacteria,
Sterile water, which is made sterilized by the fermentation action of lactic acid bacteria, can be used for a variety of foods to improve the preservation of food, prevent spoilage, and produce food that does not deteriorate, making it extremely economical. be.

Applicant: Shin Fujitake Same god Toru Hara Noboru Matera Sawa

Claims (5)

[Claims] (1) 300ml in a water storage tank installed indoors at a temperature of about aO℃.
Pour tap water or drinkable water at υ~4IO℃, mix in an appropriate amount of nutrients with a weight ratio of QJ'~1OLs, add appropriate amounts of yeast and lactic acid to this solution, and make about 100ml of water. After cultivating for days, 0.2~0! A method for producing sterile water characterized by complete filtration and sterilization using a micron precision filtration machine. (2) In the manufacturing process of noodle products such as udon, knead rice flour with water in the early stage of manufacturing, add sterile water as described in the previous section at the time of stirring, and then immerse the resulting product in sterile water for a few seconds. 1. A method of embalming using sterile water as defined in claim 1. (3) A method for preserving meat, hem, etc., using the sterile water set forth in claim 1, which comprises using the sterile water set forth in claim 1 in the production and processing of products such as ham meat. (4) A method for preserving and deodorizing fish and shellfish according to claim 1, which uses sterile water for keeping fish and shellfish fresh and processing them for the purpose of preventing spoilage and eliminating odors. (5) After washing raw vegetables, etc., they are immersed in sterile water to prevent spoilage and maintain freshness. Preservation treatment method.