Beverage having reduction potential and production method

Abstract

To provide reduced water having stability, different from hydrogen water.SOLUTION: A reduced liquid concentrate is aimed at preparing reduced water, the concentrate is obtained by adding salt, sugar and whiskey to heated water and then cooling the mixture back to a normal temperature. And reduced water is prepared by diluting the reduced liquid concentrate with water that derives from the water containing a tea leaf component. Furthermore, a method for preparing the reduced water includes a reduced liquid concentrate producing step of producing the reduced liquid concentrate by adding salt, sugar and whiskey to heated water and then cooling the mixture back to a normal temperature and a reduced water preparing step of diluting the reduced liquid concentrate with water that derives from the water containing a tea leaf component. The reduced water prepared has a reduction potential of about from -400 to 500 mV and can be preferably used as a beverage.SELECTED DRAWING: Figure 2

Description

[Technical Field]

[0001] The present invention relates to a method for producing water having a reduction potential (reduced water), etc. More specifically, the present invention relates to a stock solution (reduced stock solution) for producing reduced water, reduced water produced using the reduced stock solution as a raw material, and a method for producing reduced water.

[0002] Water with a reducing potential (hereinafter simply referred to as "reduced water") is said to be good for health and beauty because it prevents oxidation in the human body. However, commonly available tap water is said to have a high potential, in the positive range. For example, it is known that the potential of tap water in each municipality in Tokyo is relatively high, in the positive range of +500 to +700 mV (Non-Patent Document 1). This means that people are exposed to the risk of oxidation on a daily basis.

[0003] One of the widely known types of reduced water is hydrogen water. Hydrogen water is water in which hydrogen gas is dissolved, and various technologies have been disclosed for water with reducing power (Patent Documents 1 and 2). [Prior art documents] [Patent documents]

[0004] [Patent Document 1] Japanese Patent Application Laid-Open No. 2015-205225 [Patent Document 2] WO2017 / 090431 Brochure [Non-patent literature]

[0005] [Non-Patent Document 1] UP Corporation, website material (URL: https: / / www.up-x.com / product / tester / newwin_orpl.html) DISCLOSURE OF THE INVENTION [Problem to be solved by the invention]

[0006] However, hydrogen water has several problems. One reason is that hydrogen itself is not necessarily highly soluble in water, so pressure is required to keep it dissolved. Therefore, once a container of hydrogen water is opened, the pressure inside the container decreases, and the solubility of hydrogen in water decreases. As a result, the hydrogen escapes from the hydrogen water. Because of this, hydrogen water has low solubility in water, and so it has been difficult to maintain, manage, and store the hydrogen in a dissolved state.

[0007] Another issue with hydrogen water is that the hydrogen molecules themselves are small, so if hydrogen water is stored in a general-purpose container such as a plastic bottle, the hydrogen will leak out of the container. This necessitates the use of containers made of a material with a relatively high molecular weight, such as an aluminum pouch, which is not very economical.

[0008] In light of the above circumstances, the present invention aims to develop stable reduced water that differs from hydrogen water. [Means for solving the problem]

[0009] As a result of extensive research, the inventor came up with the idea that reduced water could be produced using a liquid having a predetermined composition as a raw material, and thus completed the invention.

[0010] The present invention comprises the following configurations. [1] A reduction concentrate intended for producing reduced water, characterized by being obtained by adding salt, sugar, and whiskey to heated water and then returning it to room temperature. [2] In the reducing solution, Salt: 500-700% (w / v) Sugar: 500-700% (w / v) Whisky, 0.5 to 3.0% (v / v) The reduction stock solution according to [1], [3] The reduction concentrate described in [1], wherein the whiskey is bourbon. [4] The reducing solution according to [1], wherein the water is used after being filtered and purified using ceramics.

[0011] [5] Reduced water produced by adding water containing tea leaf components and the reducing solution described in any one of [1] to [4] and diluting it with water. [6] In reduced water, The water containing tea leaves is 25 to 40% (v / v) The reducing solution is 2.5 to 5.0% (v / v), [5] The reduced water according to [5]. [7] Reduced water according to [5], wherein the tea leaves used as the tea leaf component are selected from one or more of persimmon tea, black tea, green tea, oolong tea, and pu-erh tea. [8] Reduced water according to [5], wherein the water is used after being filtered and purified using ceramics. [9] A reduction liquid production process in which salt, sugar, and whiskey are added to heated water and then returned to room temperature to produce a reduction liquid; A method for producing reduced water, comprising a reduced water production step of adding reduced concentrate and water containing tea leaf components and diluting the resulting mixture with water to produce reduced water. [Effects of the Invention]

[0012] The present invention makes it possible to provide reduced water that is stable and different from hydrogen water. [Brief explanation of the drawings]

[0013] [Figure 1] A diagram showing the appearance of the reduced stock solution. It is a slightly yellowish, transparent liquid. [Figure 2] FIG. 10 is a diagram showing the results of measuring the electric potential of reduced water. DETAILED DESCRIPTION OF THE INVENTION

[0014] The present invention will now be described.

[0015] The method for producing the reduced raw solution or reduced water of the present invention was completed based on the following experimental facts. (1) By adding predetermined components (salt, sugar, whiskey) to heated water and processing it, it can be made into a stock solution (reduced stock solution) for producing reduced water. (2) Reduced water can be produced by adding water containing tea leaf components to the reduced solution and diluting it with water. (3) The reduced water produced in (2) has a reduction potential of approximately -400 to -500 mV.

[0016] The reduction concentrate according to one embodiment of the present invention is characterized in that it is obtained by adding salt, sugar, and whiskey to heated water and then returning the water to room temperature. The reduced water according to one embodiment of the present invention is characterized by being produced by adding water containing tea leaf components and the above-mentioned reduced stock solution and diluting the mixture with water. One embodiment of the present invention is a method for producing reduced water, which includes a step of producing a reduced solution by adding salt, sugar, and whiskey to heated water and then returning the water to room temperature to produce a reduced solution. The method is characterized by comprising a reduced water production step in which reduced water is produced by adding water containing tea leaf components to the reduced concentrate and diluting it with water.

[0017] In the present invention, the reduced raw solution serves as a raw material for producing reduced water. The reduced raw solution is produced using salt, sugar, and whiskey as its constituent components. That is, the reduced solution is produced as a raw material for producing reduced water by incorporating predetermined constituents, and can also be stored.

[0018] The salt used in the reduction solution does not need to be particularly limited as long as it is salt commonly used in food and drink. Examples of such salt that can be used include special grade salt, table salt, regular salt, white salt, rock salt, lake salt, and coarse salt. The salt must be contained in a predetermined amount as a component in the reduction stock solution, which can typically be 4 to 8 g per liter (400% (w / v) to 800% (w / v)), preferably 4.5 to 8.0 g (450% (w / v) to 800% (w / v)), more preferably 5.0 to 8.0 g (500% (w / v) to 800% (w / v)), particularly preferably 5.0 to 7.5 g (500% (w / v) to 750% (w / v)), and most preferably 5.0 to 7.0 g (500% (w / v) to 700% (w / v)).

[0019] The sugar used in the reducing solution does not need to be particularly limited as long as it is sugar that is commonly used in food and drink. Examples of such sugar include white sugar, granulated sugar, brown sugar, and beet sugar. Sugar must be contained in the reconstituted solution as a component in a predetermined amount, typically 4 to 8 g per liter (400 to 800% (w / v)), preferably 4.5 to 8.0 g (450 to 800% (w / v)), more preferably 5.0 to 8.0 g (500 to 800% (w / v)), particularly preferably 5.0 to 7.5 g (500 to 750% (w / v)), and most preferably 5.0 to 7.0 g (500 to 700% (w / v)).

[0020] The whiskey used in the reduction solution does not need to be particularly limited as long as it is a whiskey commonly used as a beverage, such as bourbon, Jack Daniel's, Wild Turkey, Johnnie Walker, Nikka Whisky, Yamazaki, Hakushu, Taketsuru, etc. In the present invention, whiskey made primarily from corn can be preferably used, which has the effect of making it easier to adjust the reduction potential of reduced water produced using the reduction solution to an appropriate value. A typical example of whiskey made primarily from corn is bourbon. Whiskey must be contained in a specified amount as a component in the reduction concentrate, which can typically be 8 to 12 cc (0.8 to 1.2% (v / v)) per liter, preferably 8.5 to 12 cc (0.85 to 1.2% (v / v)), more preferably 9.0 to 12 cc (0.9 to 1.2% (v / v)), particularly preferably 9.0 to 11.5 cc (0.9 to 1.15% (v / v)), and most preferably 9.0 to 11 cc (0.9 to 1.1% (v / v)).

[0021] In the present invention, reduced water has a negative potential and is typically used as a beverage. The reduced water is produced using the reduced concentrate and water containing tea leaf components (hereinafter referred to as "tea leaf liquid") as raw materials.

[0022] The tea leaves used in the tea-leaf liquid need not be particularly limited as long as they allow the flavor of the reduced water to be adjusted, and various types of tea leaves can be used, such as green tea, oolong tea, pu-erh tea, black tea, jasmine tea, brown rice tea, and persimmon tea. In the present invention, persimmon tea can be preferably used, which has the effect of making reduced water easy to drink.

[0023] Tea leaf liquid can be produced by boiling water, adding tea leaves, bringing it to a boil again, and then leaving it to stand until it returns to room temperature. The purpose of the tea leaf liquid is to adjust the flavor of the reduced water, so the concentration (strength of the tea) can be adjusted appropriately based on the content and smell of the reduced liquid, the type and quality of the tea leaves used, etc. For example, to make the tea liquid using persimmon tea leaves, add 5 to 15g of tea leaves to 1L of boiled water, bring to a boil, and then let it sit until it returns to room temperature.

[0024] Reduced water can be produced by adding the reduced raw solution and tea leaf liquid to water and mixing them. In the reduced water, the reduced stock solution can typically be 2.0 to 6.0% (v / v), preferably 2.5 to 6.0% (v / v), more preferably 3.0 to 6.0% (v / v), particularly preferably 3.0 to 5.5% (v / v), and most preferably 3.0 to 5.0% (v / v). Also, in the reduced water, the tea leaf solution can be 20 to 40% (v / v), preferably 22 to 40% (v / v), more preferably 25 to 40% (v / v), particularly preferably 25 to 38% (v / v), and most preferably 25 to 35% (v / v).

[0025] The method for producing reduced water in the present invention comprises a reduced stock solution production step and a reduced water production step. The reduced stock solution production step is a step of producing a reduced stock solution by adding salt, sugar, and whiskey to heated water and then returning it to room temperature. The reduced water production step is a step of producing reduced water by adding a reduced stock solution and water containing a tea leaf component and diluting with water.

[0026] The water used in the present invention is preferably water (modified water) purified using ceramics. This enhances the taste and safety of the reduced water and has the effect of stabilizing the reduction potential. Regarding the method of purifying using ceramics, various methods can be adopted. For example, by contacting and filtering water and ceramics, the purified product can be used as modified water.

Examples

[0027] The present invention will be described with reference to examples.

[0028] <<I. Method for Producing Reduced Stock Solution>> 1. 4 L of water (tap water) was heated, 23 g of salt, 24 g of sugar, and 40 cc of whiskey (bourbon) were added, and heating was terminated when it started to boil. 2. The solution after heating was allowed to stand and brought to room temperature, and was used as the reduced stock solution (Figure 1).

[0029] <<II. Method for Producing Reduced Water>> 1. Heat 6 L of water (tap water), add 60 g of persimmon tea leaves, bring to a boil, and then leave to cool to room temperature (hereinafter referred to as "persimmon tea leaf solution"). 2. Combine 14 L of water (tap water) and the persimmon tea leaf solution produced in step 1, add 800 cc of reduced stock solution, mix well, and then leave to stand at room temperature (reduced water). 3. The change in the potential of the produced reduced water is shown in Figure 2. The potential of the reduced water was -417 mV 36 hours after production and -418 mV 48 hours after production.

Claims

1. A reduction solution for producing reduced water, characterized by being obtained by adding salt, sugar, and whiskey to heated water and then returning it to room temperature.

2. In the reducing solution, Salt: 500-700% (w / v) Sugar: 500-700% (w / v) Whisky: 0.5 to 3.0% (v / v) The reduction stock solution according to claim 1,

3. The reduction concentrate according to claim 1, wherein the whiskey is bourbon.

4. 2. The reducing solution according to claim 1, wherein the water is used after being filtered and refined by ceramic ware.

5. 5. Reduced water produced by adding water containing tea leaf components and the reducing solution according to any one of claims 1 to 4 and diluting the mixture with water.

6. In reduced water, Water containing tea leaf components is 25 to 40% (v / v) The reducing solution is 2.5 to 5.0% (v / v), The reduced water according to claim 5,

7. 6. The reduced water according to claim 5, wherein the tea leaves used as the tea leaf component are selected from one or more of persimmon tea, green tea, oolong tea, pu-erh tea, black tea, jasmine tea, and brown rice tea.

8. The reduced water according to claim 5, wherein the water is used after being filtered and purified using ceramics.

9. A reduction solution manufacturing process in which salt, sugar, and whiskey are added to heated water and then returned to room temperature to produce a reduction solution; A method for producing reduced water, comprising a reduced water production step of adding reduced concentrate and water containing tea leaf components and diluting the resulting mixture with water to produce reduced water.

Images