WO2020021641A1 - Appareil et procédé d'élimination de sels d'aliments liquides, et aliment liquide à partir duquel les sels sont éliminés - Google Patents

Appareil et procédé d'élimination de sels d'aliments liquides, et aliment liquide à partir duquel les sels sont éliminés Download PDF

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Publication number
WO2020021641A1
WO2020021641A1 PCT/JP2018/027756 JP2018027756W WO2020021641A1 WO 2020021641 A1 WO2020021641 A1 WO 2020021641A1 JP 2018027756 W JP2018027756 W JP 2018027756W WO 2020021641 A1 WO2020021641 A1 WO 2020021641A1
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Prior art keywords
membrane
liquid food
potassium
anode
cathode
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PCT/JP2018/027756
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English (en)
Japanese (ja)
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柳田　友隆
未来 中村
耀宗 江
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株式会社クレアテラ
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Priority to PCT/JP2018/027756 priority Critical patent/WO2020021641A1/fr
Priority to PCT/JP2019/028932 priority patent/WO2020022357A1/fr
Priority to JP2020532427A priority patent/JPWO2020022357A1/ja
Publication of WO2020021641A1 publication Critical patent/WO2020021641A1/fr

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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
    • A23L2/72—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter by filtration
    • A23L2/74—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter by filtration using membranes, e.g. osmosis, ultrafiltration
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
    • A23L2/78—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter by ion-exchange
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation

Definitions

  • the present invention relates to an apparatus for removing salts by supplying electricity from a liquid, and a method for removing salts using the apparatus.
  • the present invention relates to a method and an apparatus for removing potassium from a liquid food such as juice, and a low potassium liquid food.
  • the amount of potassium available daily depends on the stage, but should be limited to 1500-2000 mg or less. This is because the target daily intake of potassium for adults is 3000 mg for men and 2600 mg for women according to the Japanese dietary intake standards (2015 version) set by the Ministry of Health, Labor and Welfare from the viewpoint of preventing the development of lifestyle-related diseases. This is equivalent to limiting to about 1/2 to 3/4.
  • Potassium is contained in almost all foods, and when it is necessary to limit potassium, it is necessary to reduce potassium intake by devising food selection and cooking methods.
  • Chronic kidney disease patients are subject to various restrictions on their dietary habits, including potassium intake, and daily dietary management places a heavy burden on the patients themselves and their families.
  • potassium can be removed by cooking methods such as boiling and exposing to water, but potassium cannot be removed from drinks.
  • Milk drinks, fruit juices, fruit / vegetable mixed juices and the like have a high potassium content of 100 mg or more per 100 g.
  • Green tea has a very high potassium content of 340 mg per 100 g of gyokuro.
  • gyokuro which has a high potassium content, it contains about 100 mg and 30 mg, and it is considered that a considerable amount of potassium is consumed from green tea in consideration of the normal dietary habits of Japanese people.
  • Patent Documents 1 to 5 disclose a method for producing a low potassium juice in which potassium is removed by treating the juice with a cation exchange resin and neutralized with calcium carbonate or calcium hydroxide.
  • Patent Document 4 discloses that a liquid food is immersed in an electrolytic solution in a state of being surrounded by a bag-shaped metal ion permeable membrane, an electric current is passed between a positive electrode and a negative electrode, and a metal component is electrolyzed to form a metal such as potassium. Methods for removing components are described.
  • Patent Document 4 in a method in which a food is surrounded by a bag-shaped metal ion permeable membrane and immersed in an electrolytic solution to energize to remove potassium, the food is contained in the electrolytic solution. Is immersed in the electrolyte, so that not only the food but also the immersed electrolyte is supplied with electricity. Therefore, there is a problem that the ion removal rate from the food is low.
  • Still another object of the present invention is to selectively remove anions instead of removing cations such as potassium from a liquid food.
  • the present invention relates to an apparatus for removing salts described below, a method for removing salts using the apparatus, and a low-potassium food produced using the apparatus.
  • a method for producing a liquid food in which cations or anions are removed from the liquid food wherein a membrane having a fixed pore size and an anode or a cathode are arranged to face each other, When removing the anode, the cathode is arranged on the opposite side of the surface of the membrane facing the anode, and when removing anions, the anode is located on the opposite side of the surface of the membrane facing the cathode.
  • a method for producing a liquid food wherein the liquid food is disposed so as to be in contact with the space, the space defined by the film is filled with the liquid food, and cations or anions are removed by applying a current.
  • a device for removing salts is a device for removing ions from a film in contact with an electrode by applying a current.
  • a membrane is disposed on the cathode side, and cations are removed together with a solvent from pores in the membrane.
  • the amount of anions does not change.
  • anions such as nitrate ions can be removed.
  • cations are not removed from the cathode side. That is, cations or anions can be selectively removed.
  • the liquid food in the present invention there is provided a food prescribed by Food Sanitation Law, it refers to viscosity of 10 0 from 10 5 mPa ⁇ s (cp) .
  • a food refers to viscosity of 10 0 from 10 5 mPa ⁇ s (cp) .
  • it refers to fruit juice, fruit mixed juice, fruit / vegetable mixed juice, vegetable juice such as green juice, green tea, black tea, coffee, soft drink, drinking water, liquid beverage such as wine.
  • Foods containing solids such as porridge, tomato ketchup, vegetable paste, fruit paste, surimi, liquid food, etc. are also included.
  • a membrane having a pore diameter of a certain size or less may be used.
  • the membrane having a pore diameter of a certain size or less include a microfiltration membrane, an ultrafiltration membrane, an ion exchange membrane, a reverse osmosis membrane, and a semipermeable membrane.
  • the material of the film may be an organic film using a polymer or an inorganic film using an inorganic material.
  • the material for the organic film include cellulose acetate, nitrocellulose, polyimide, polysulfone, polyacrylonitrile, Teflon (registered trademark), and polyester-based polymer alloy.
  • the material of the inorganic film include ceramic formed by mixing ceramic particles such as alumina, mullite, and titania, zeolite, metal, and carbon.
  • an ion-exchange membrane may be used.However, when removing cations such as potassium, use a cation-exchange membrane when removing anions such as nitrate ions. Requires the use of an anion exchange membrane.
  • the electrode it is preferable to use platinum or gold which does not cause electrolysis for the anode.
  • titanium may be plated with platinum and used.
  • the cathode stainless steel, titanium, or the like can be used in addition to platinum, gold, and the like.
  • a perforated electrode For example, a mesh electrode or the like can be preferably used.
  • the pH of the liquid By removing cations such as potassium, the pH of the liquid will be acidic. Sensory tests on foods such as fruit juices with acidic beverages with acidic pH revealed that potassium was removed and the pH was inclined to be acidic, so that it was not so bothersome. Therefore, it is not necessary to neutralize foods that are acidic in nature and have a sour taste unless the taste is uncomfortable.
  • cations are removed by applying electrophoresis, ions having a small radius such as potassium and sodium are removed first, and large ions are not easily removed. Therefore, as shown in the examples, the rate of decrease in pH is smaller than when cations are removed using an ion exchange resin.
  • the salt removing device 1 has a structure provided with a pair of electrodes in a tank 2.
  • a cathode 3 and an anode 4 are arranged in a tank 2 so as to face each other, and a liquid food 5 such as juice can be put in a space sandwiched between the electrodes.
  • a membrane 6 is disposed inside the cathode 3, and the liquid food 5 is separated by a membrane so as not to leak into a space 7 in a tank outside the membrane 6.
  • the membrane 6 arranged inside the cathode 3 is arranged so as to contact the cathode.
  • the cathode 3 Since the cathode 3 is in contact with the membrane 6, cations such as potassium can be positively removed from the pores opened in the membrane by energizing.
  • the anode When removing anions such as nitrate ions, the anode may be arranged so as to be in contact with the film. Furthermore, when removing cations and anions at the same time, both the cathode and the anode may be arranged so as to be in contact with the film, and may be removed at the same time.
  • the distance between the electrodes is large, the resistance will increase and a large amount of Joule heat will be generated, and the temperature of the liquid food will rise and deteriorate. Therefore, it is desirable that the distance between the electrodes is such that the food does not deteriorate due to the generation of Joule heat.
  • Embodiment 1 attracts a cation such as potassium to the cathode side by the principle of electrophoresis and discharges it from the pores of the membrane by energization by the electrophoresis principle. Therefore, it is not necessary to arrange a solvent such as water in the space 7 outside the membrane.
  • the salt can be removed by diffusion by adding water. The use of diffusion makes it possible to remove salts such as potassium very quickly.
  • the water placed in the space 7 outside the membrane uses stirring, running water, or removes cations outside the tank and circulates them again with a pump to quickly remove cations in the vicinity of the membrane. It is preferred to maintain a low concentration.
  • the space 7 When the space 7 is filled with water and used, if the interface of the liquid food 5 is slightly higher than the interface of the water filling the space 7, the membrane 6 and the cathode 3 adhere to each other by pressure. This is preferred. Water also contributes to cooling as well as rapid removal of potassium. The cooling may be performed by installing the device itself in a low-temperature environment such as a low-temperature room.
  • a membrane and an electrode are placed in the tank, and a device that puts liquid food such as juice into the area surrounded by the three walls of the membrane and the tank is used. May be arranged, an electrode may be arranged on the other side surface, and electricity may be supplied while flowing a liquid food through the flow path to remove salts.
  • the concentration of the anions such as organic acids and acidic amino acids contained in the liquid food is the same as that of the liquid food as the raw material even after the energization treatment.
  • Organic acids are formic, acetic, glycolic, lactic, gluconic, oxalic, malonic, succinic, fumaric, malic, tartaric, ⁇ -ketoglutanic, citric, Salicylic acid, p-coumaric acid, caffeic acid, ferulic acid, chlorogenic acid, quinic acid, orotic acid, etc .; acidic amino acids refer to aspartic acid and glutamic acid.
  • acidic amino acids refer to aspartic acid and glutamic acid.
  • the salt removing device 11 having a different shape will be described.
  • the salt removing apparatus 11 has two cathodes 13 and 13 ′ in a tank 12 and an anode 14 in the center. Films 15, 15 'are arranged inside the cathodes 13, 13'. Since it is divided by the two membranes 15 and 15 ', even if the liquid food 16 is put between the membranes 15 and 15', it does not leak to both sides.
  • Example 1 The results of removing potassium using various films using the apparatus of Embodiment 1 are shown below.
  • the membrane used and the source are as follows. Nitrocellulose membrane (Toyo Roshi Kaisha, Ltd.), semipermeable membrane (cellophane), polyethylene membrane (Polywrap (registered trademark), Ube Film Co., Ltd.) having a pore size of 0.70 ⁇ m, 0.45 ⁇ m, or 0.10 ⁇ m. In Example 1, the area where the film was in contact with the juice was about 30% of the whole film.
  • a green juice beverage product a, manufactured by A company
  • vegetable and fruit juices manufactured using vegetables such as broccoli, celery, and cabbage was used.
  • Table 1 shows the results of applying electricity at a current density of 8 mA / cm 2 for 30 minutes or 45 minutes.
  • the distance between the electrodes is set to 2.5 cm.
  • the Joule heat generated by applying electricity to the juice and coffee used for the measurement was examined below, if the distance between the electrodes was 4.0 cm or less, preferably 3.5 cm, more preferably 2.5 cm or less. Even if Joule heat was generated, the food did not deteriorate.
  • the removal rate of potassium (K) from the undiluted solution, the solution temperature, the pH after energization, and the results of sensory tests are shown. Note that the potassium concentration of the stock solution was 153.8 to 170.2 mg / 100 g, depending on the product lot.
  • the amount of potassium removed from the raw beverage was measured and expressed as a removal rate (%).
  • Potassium was measured by atomic absorption spectrophotometry after drying and wet incineration of the sample.
  • the liquid temperature of the stock solution was 20 ° C., and the pH was 3.86.
  • the flavor of the processed juice was evaluated by 10 expert panelists having excellent flavor discrimination ability.
  • the evaluations are 5: the flavor does not change, 4: the flavor does not change much, 3: neither can be said, 2: the flavor slightly changes, 1: the flavor is greatly deteriorated, and the average is described.
  • the pore size of the semipermeable membrane is said to be 1 nm to 10 nm. Therefore, it is considered that a salt having a pore diameter of 1 nm or more can efficiently remove salts such as potassium.
  • a nitrocellulose membrane having a pore diameter of 0.70 ⁇ m since the beverage leaked to the outside of the membrane, it is necessary to use a membrane having a pore diameter of less than 0.70 ⁇ m.
  • the removal rate of potassium contained in a large amount is the highest, and calcium and magnesium with large atoms are hardly removed.
  • the liquid food from which potassium has been removed by the salt removing device has a low potassium content, and the calcium and magnesium contents have almost no difference from the food before removal. Therefore, a beverage from which potassium and sodium have been selectively removed can be provided.
  • Example 2 The amount of potassium removed was examined by changing the current density (Table 3). The treatment was carried out under the same conditions as in Example 1 except that the current-carrying density was increased to 12 mA / cm 2 , and the potassium removal rate, liquid temperature, and pH of the treated beverage were measured, and a sensory test was performed.
  • Example 3 Next, various beverages were energized under the conditions of a current density of 8 mA / cm 2 , a distance between electrodes of 2.5 cm, a current time of 30 minutes, and a 0.45 ⁇ m nitrocellulose membrane, the amount of cations was measured, and the removal rate was determined. . The following beverages were used as samples.
  • Orange juice (concentrated reduced orange juice, fruit juice 100%, product b1, manufactured by B company), apple juice (concentrated reduced apple juice, fruit juice 100%, product b2, manufactured by B company), vegetable / fruit beverage (green-yellow vegetable mixed juice, Vegetable juice 100%, product c, company C), tomato juice (concentrated and reduced tomato juice 100%, product d, company D), coffee (sugar-free, product e, company E).
  • potassium could be efficiently removed as 36.9 to 95.5% of the raw beverage by applying electricity for 8 minutes at an electric current density of 8 mA / cm 2 .
  • the potassium removal rate is as low as 36.9%, but about 100 mg of potassium is removed per 100 g. Comparing the amount of potassium removed before and after the treatment, about 100 mg / 100 g of potassium was removed in all of the beverages for 30 minutes.
  • Example 4 When cations are removed in the same manner as in Example 1, relatively large molecules such as amino acids are hardly removed compared to relatively small cations such as potassium and sodium. Using the apparatus of Embodiment 1, cations were extracted from a green juice beverage (product a, manufactured by Company A) containing vegetable and fruit juices using a nitrocellulose membrane having a pore size of 0.10 ⁇ m in the same manner as in Example 1. A test for removal was performed.
  • Electric current was applied at an electric current density of 8 mA / cm 2 for 60 minutes.
  • the distance between the electrodes is set to 3.5 cm.
  • the amount of potassium removed from the stock solution and the total amount of free amino acids were measured and expressed as the removal rate (%).
  • Potassium was measured by atomic absorption spectrometry after drying and wet incineration of the sample as described above.
  • the total free amino acid concentration was determined by heating a raw sample at 70 to 80 ° C. for 30 minutes and measuring the filtrate by a ninhydrin colorimetric method.
  • the potassium concentration, the potassium removal rate, the total free amino acid concentration, the total free amino acid removal rate, the solution temperature, and the pH of the stock solution and the treatment solution are shown.
  • Example 5 It is shown that the anion can be removed by replacing the anode and the cathode and using the electrode in contact with the membrane as the anode (Table 6).
  • a test for removing nitrate ions was performed by replacing the cathode and anode of the apparatus of Embodiment 1 so that the anode was in contact with the membrane.
  • the nitrate nitrogen content in foods varies from material to material.
  • spinach contains 0.2 g / 100 g and bok choy 0.5 g / 100 g, which is relatively large in leafy vegetables. Therefore, the test was carried out using potassium nitrate (Fuji Film Wako Pure Chemical Co., Ltd.) to prepare a solution having a nitric acid concentration (NO 3 ) of 100 mg / L (0.1 g / 100 g).
  • nitric acid concentration Using a nitrocellulose membrane having a pore size of 0.10 ⁇ m, current was applied at a current density of 4 mA / cm 2 for 10 minutes. The distance between the electrodes is set to 2.5 cm. Shows nitric acid concentration, removal rate from stock solution, liquid temperature, and pH. The removal rate (%) represents the amount of nitric acid removed from the stock solution in%. The nitric acid concentration was measured by a colorimetric method.
  • test solution did not contain fiber components such as pulp, 90% or more of nitric acid could be removed in a short time at a low current density. It was shown that even anions can be removed similarly to cations.
  • the nitrate content can be reduced to a desired concentration such as 50% or less of the liquid food as a raw material.
  • a desired concentration such as 50% or less of the liquid food as a raw material.
  • orange juice, tomato juice, and coffee are prepared by adding a dry weight of 5 g (wet weight of 7.53 g) of H-type ion exchange resin to 100 ml of a sample to produce a vegetable / fruit beverage, A green juice drink containing vegetable and fruit juices was added to a sample (100 ml) at a dry weight of 70 g (wet weight of 105.45 g), and after shaking for 30 minutes, a cation exchange resin was precipitated and the supernatant was measured.
  • Tomato juice has a large amount of pulp, is insufficiently separated from the resin, contains a large amount of resin, and cannot obtain an accurate measurement value.
  • Green juice drinks including orange juice and vegetable / fruit juice were able to obtain measurement results although resin was slightly mixed. Table 7 shows the results.
  • Potassium ions were very well removed at 95.3% to 99.7%.
  • calcium and magnesium are also removed at a high rate.
  • ions such as calcium and magnesium are also removed at a high rate regardless of the size of the mass.

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  • Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Water Supply & Treatment (AREA)
  • Separation Using Semi-Permeable Membranes (AREA)
  • Non-Alcoholic Beverages (AREA)
  • General Preparation And Processing Of Foods (AREA)

Abstract

L'invention concerne un appareil d'élimination de sel utilisant un principe d'électrophorèse. Une membrane ayant un diamètre de pore constant est disposée de façon à être en contact avec un côté interne d'une cathode ou d'une anode, et par remplissage d'un aliment liquide dans un espace entre la cathode et l'anode opposées et passage d'un courant électrique à travers celui-ci, il est possible d'éliminer les sels de l'aliment liquide.
PCT/JP2018/027756 2018-07-24 2018-07-24 Appareil et procédé d'élimination de sels d'aliments liquides, et aliment liquide à partir duquel les sels sont éliminés WO2020021641A1 (fr)

Priority Applications (3)

Application Number Priority Date Filing Date Title
PCT/JP2018/027756 WO2020021641A1 (fr) 2018-07-24 2018-07-24 Appareil et procédé d'élimination de sels d'aliments liquides, et aliment liquide à partir duquel les sels sont éliminés
PCT/JP2019/028932 WO2020022357A1 (fr) 2018-07-24 2019-07-24 Appareil et procédé d'élimination de sels d'aliments liquides, et aliment liquide à partir duquel les sels sont éliminés
JP2020532427A JPWO2020022357A1 (ja) 2018-07-24 2019-07-24 液体状の食品から塩類を除去する装置、方法、及び塩類が除去された液体状の食品

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PCT/JP2018/027756 WO2020021641A1 (fr) 2018-07-24 2018-07-24 Appareil et procédé d'élimination de sels d'aliments liquides, et aliment liquide à partir duquel les sels sont éliminés

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PCT/JP2019/028932 WO2020022357A1 (fr) 2018-07-24 2019-07-24 Appareil et procédé d'élimination de sels d'aliments liquides, et aliment liquide à partir duquel les sels sont éliminés

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JP7478333B2 (ja) 2020-07-29 2024-05-07 和弘 原 成分調整物生産装置及び成分調整物生産方法

Citations (6)

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Publication number Priority date Publication date Assignee Title
JPS61209573A (ja) * 1985-03-12 1986-09-17 Nippon Terupen Kagaku Kk 脱カリウム飲料
JPH06293988A (ja) * 1992-11-27 1994-10-21 Agency Of Ind Science & Technol 苛性ソーダの製造方法
JP2003511052A (ja) * 1999-10-12 2003-03-25 明治製菓株式会社 低カリウムジュースとその製造方法及びその含有食品
JP2004073056A (ja) * 2002-08-14 2004-03-11 Hiroshi Tanaka 電解と電気透析を用いた健康飲料、飲料、酒類の改質方法
US20060147559A1 (en) * 2005-01-06 2006-07-06 National Research Laboratories, Ltd. Methods for Altering the Mineral Content of Foods
WO2016181478A1 (fr) * 2015-05-12 2016-11-17 株式会社クレアテラ Système et procédé permettant de retirer du potassium d'aliments

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US4857343A (en) * 1988-08-23 1989-08-15 Continental Can Company, Inc. Process for the low temperature pasteurization of liquid comestibles

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Publication number Priority date Publication date Assignee Title
JPS61209573A (ja) * 1985-03-12 1986-09-17 Nippon Terupen Kagaku Kk 脱カリウム飲料
JPH06293988A (ja) * 1992-11-27 1994-10-21 Agency Of Ind Science & Technol 苛性ソーダの製造方法
JP2003511052A (ja) * 1999-10-12 2003-03-25 明治製菓株式会社 低カリウムジュースとその製造方法及びその含有食品
JP2004073056A (ja) * 2002-08-14 2004-03-11 Hiroshi Tanaka 電解と電気透析を用いた健康飲料、飲料、酒類の改質方法
US20060147559A1 (en) * 2005-01-06 2006-07-06 National Research Laboratories, Ltd. Methods for Altering the Mineral Content of Foods
WO2016181478A1 (fr) * 2015-05-12 2016-11-17 株式会社クレアテラ Système et procédé permettant de retirer du potassium d'aliments

Non-Patent Citations (1)

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Title
MIZUTANI, YUKIO: "Structure of Ion Exchange Membranes", BULLETIN OF THE SOCIETY OF SEA WATER SCIENCE, vol. 41, no. 4, 1987, Japan, pages 181 - 195 *

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