Food flavor enhancement and freshness preservation device

Abstract

In response to diverse consumer demand, this project aims to address the challenge of improving the quality of drinking water and food, and to easily achieve improvements in freshness and flavor. [Solution] The basic configuration involves modifying a substance under an alternating magnetic field. It consists of a flat disc-shaped rotating body and a motor connected to this rotating body via a rotating shaft. Multiple permanent magnets are fixed inside the rotating body at arbitrary intervals. The rotating body is rotated at high speed by the rotating shaft connected to the motor. A non-magnetic mounting plate is provided near the top of the flat disc-shaped rotating body, and alternating N and S magnetic fields are applied to this plate.

Description

Technical Field

[0001] The present invention relates to a device that contributes to the aging of drinking water, food, especially alcoholic beverages, and the preservation of freshness and improvement of umami of vegetables, fruits, etc.

Background Art

[0002] In modern diversified society, the needs of consumers for food and drink are also diversified. Against the backdrop of taste preferences, there are strong demands not only for quality assurance such as preventing spoilage, but also for freshness and umami. In order to meet these consumer needs, various ideas and improvements have been proposed.

[0003] As a representative example of taste orientation, the demand for mineral water, so-called "delicious water", is also very high, and various water purifiers using activated carbon, fiber filters, and fired ceramics are commercially available.

[0004] It has been demonstrated that by activating an aqueous solution, it is possible to promote chemical reactions, promote the decomposition of organic substances, promote fermentation and shorten the fermentation time in brewing, prevent food spoilage, promote plant growth, improve the taste of food, etc. So-called activated water is widely used in practice.

[0005] As a conventional method for activating water, a method of irradiating water with far-infrared rays from a far-infrared radiator made of ceramics and absorbing the far-infrared rays is often adopted. As this far-infrared radiator, a radiator made of ceramics that emits far-infrared rays in a wavelength region (3 to 15 μm) where the peak value of the radiation spectrum is close to the molecular resonance frequency of water is often used.

[0006] However, the above method for activating water simply immerses the radiator directly in water or disposes the far-infrared radiator near the water storage container and irradiates the water with the far-infrared rays emitted from the radiator. Therefore, it has the drawbacks of requiring a long time for water activation and having a low activation level.

[0007] On the other hand, it is already known that alcoholic beverages can be matured by vibration, and as shown in Patent Document 1, a device has been proposed that can simultaneously promote the maturation of multiple types of alcoholic beverages using a single maturation acceleration device. This device has a plate-shaped support with a surface that can simultaneously hold multiple containers containing alcoholic beverages, and an ultrasonic transducer is attached to this support. The device continuously applies weak ultrasonic vibrations to the liquid in the containers placed on the support, while the ultrasonic transducer is excited. In contrast, as shown in Patent Document 2, a device has been proposed to enhance the maturation of alcoholic beverages in a short time to improve their taste, comprising a container holding part that holds containers containing alcoholic beverages, and a vibration mechanism that repeatedly reciprocates the container holding part with a displacement of 0.5 mm or more. Furthermore, Patent Document 3 proposes an awamori maturation device in which a vibrating platform on which a jar containing awamori is placed is mounted to vibrate with a motor, and a support column that ties and supports the neck of the jar is erected on the vibrating platform.

[0008] On the other hand, Patent Document 4 discloses a method for maturing alcoholic beverages by irradiating them with terahertz waves, a type of electromagnetic wave, and Patent Document 5 discloses a winemaking method in which an electromechanical vibration transducer is attached to the outer wall of a wine fermentation tank and vibrated with a low-frequency signal using appropriate music as a sound source to promote the fermentation of grapes in the fermentation tank. Patent Document 6 discloses a device that uses at least two types of waves, such as ultrasound, electromagnetic waves, or far-infrared rays, to accelerate the maturation of sake and vinegar.

[0009] Thus, it has been known for some time that applying vibration to alcoholic beverages during brewing or during the maturation process after brewing causes the water and ethanol to undergo pseudo-maturation, resulting in a molecular structure similar to that of aged alcoholic beverages and improving the quality of the alcohol. Patent Document 7 discloses a method and apparatus for brewing alcoholic beverages in which musical vibrations are applied to the mash during fermentation, causing the water and ethanol within it to undergo pseudo-maturation and further mellowing the quality of the alcohol.

[0010] It is widely known that magnetic treatment of water can produce effects such as the generation and suppression of aquatic microorganisms and the promotion of plant growth. However, the reasons why these effects are obtained have not yet been fully explained theoretically. It is assumed that the ionization of salts in water, the change in their dipole moment due to magnetic fields, the dissociation of water molecules into hydrogen ions (H+) and hydroxide ions (OH-), and the increase in dissolved oxygen are all related to the manifestation of each effect. Therefore, the inventors conceived the idea that the catalytic reactivity of water can be enhanced by ionizing salts in water produced by magnetization treatment and by applying an alternating magnetic field to mineral components for ionization.

[0011] It was W. Gilbert of England at the end of the 16th century who scientifically proved that the Earth is one giant magnet. In other words, all living things on Earth have lived while being exposed to the Earth's magnetic field. Iron absorbs magnetism 100 to several thousand times more easily than air. Incidentally, the energy of the Earth's magnetic field in the natural environment around Japan is about 0.5 gauss. However, in environments brought about by civilization (buildings, apartments, automobiles, agricultural greenhouses, etc.), it has been pointed out that plants and animals live in environments surrounded by iron and other materials, and a pathological condition that could be called "magnetic deficiency syndrome" exists.

[0012] When the Earth's magnetic field is artificially blocked, humans exhibit obvious abnormalities in their central nervous system and circadian rhythms. Therefore, it is not surprising that some kind of effect of magnetism may be observed in other biological systems besides humans. One such effect, which has been known since ancient times, is the promotion of plant growth by magnetic fields.

[0013] For example, Patent Document 8 discloses that a magnetic field of 20 to 85 gauss is effective in promoting plant growth. Furthermore, a method has been proposed in which the stems and roots of plants are exposed to a magnetic atmosphere of 2 to 20, preferably 5 to 12 gauss, thereby promoting the growth of the roots and stems, resulting in improved absorption of water and nutrients, a longer flowering period, and the promotion of leaf and fruit growth (see Patent Document 9). In addition, a crop cultivation promotion device has been proposed that is configured to activate and promote the growth of beneficial bacteria inside and outside the body of living organisms, based on the "magnetic protonics principle" (see Patent Document 10). [Prior art documents]

Patent Document

[0014]

Patent Document 1

Patent Document 2

Patent Document 3

Patent Document 4

Patent Document 5

Patent Document 6

Patent Document 7

Patent Document 8

Patent Document 9

Patent Document 10

Disclosure of the Invention

Problems to be Solved by the Invention

[0015] As described above, many technologies have been proposed to enhance the functionality of foods and drinking water, but the development level of all of them is insufficient. The present invention aims to address the issue of improving beverages and foods in response to diverse consumer needs and to easily achieve an improvement in freshness and flavor.

[0016] The present invention has also conducted intensive research to utilize magnetism to improve the taste and quality of drinking water and foods (hydrous foods), that is, to prevent the deterioration of so-called flavor and freshness.

[0017] There is a theory that magnetic action activates growth hormones such as auxin (a type of plant hormone; a small amount promotes the elongation of plant cells. In addition, it affects an increase in cell division, promotion of rooting, prevention of the formation of abscission layers, and formation of callus, etc.), and furthermore, since auxin increases in the ovary of pollinated and fertilized pistils, auxin plays a major role in fruit set. It has also been found to be involved in the phototropism and geotropism of plants. And it has been confirmed that plants are sensitive to magnetism.

[0018] Hormones such as auxin and various enzymes are important substances related to metabolism. When the state of the atoms constituting a substance is excited by some external energy, reactions such as metabolism are likely to occur. This is called "activation", and it is considered that "magnetic energy" also has the same effect as "light energy" in activating hormones and enzymes.

[0019] Therefore, by alternately repeating the magnetic fields of the N pole and S pole, which are the characteristics of a magnet, and rotating a permanent magnet (static magnetic field) in a plant field to create an alternating magnetic field of N and S, a dynamic magnetic field is derived to obtain an alternating magnetic field and a pulsed magnetic field. And by radiating these magnetic flux lines, it can be speculated that water, crops, and fruits placed in the magnetic field are brewing from a state of low energy (ground state) to a state of high energy (excited state), showing an improvement in taste and an extension of freshness.

[0020] For example, it has been reported that the earth's magnetic field (geomagnetism) affects plant growth, and when the direction in which the roots grow is southward, plants feel a more comfortable environment. For example, when the young roots growing from the embryo of corn are placed in an environment facing the north pole and the south pole of the geomagnetism and their subsequent growth is examined, those facing the south pole grew straight and vigorously, while those facing the north pole initially grew in a reversed shape and finally turned towards the south pole in a U-turn shape. That is, there are also reports that it has been demonstrated that the roots of plants grow towards the south pole (S pole) direction.

[0021] Furthermore, since oxygen is a highly paramagnetic element (a property that makes it magnetic), there are reports that intentionally creating a magnetic field in the field atmosphere can activate oxygen and revitalize plants, thus preventing root rot caused by insufficient oxygen supply.

[0022] In order to further develop the above-mentioned prior art, the inventors diligently researched these issues, realized the realization of high value-added products for drinking water and food, and arrived at the present invention. [Means for solving the problem]

[0023] The present invention's device is fundamentally characterized by its ability to modify substances under an alternating magnetic field. To achieve this objective, the present invention's food flavor enhancement and freshness preservation device consists of a flat disc-shaped rotating body and a motor connected to this rotating body via a rotating shaft. The rotating body is constructed by fixing a plurality of permanent magnets at arbitrary intervals inside the rotating body, and the rotating body is rotated at high speed by the rotating shaft connected to the motor. A non-magnetic mounting plate is provided near the top of the flat disc-shaped rotating body, and an alternating N and S magnetic field is attached to or installed on this plate.

[0024] Furthermore, the device is characterized by having multiple permanent magnets, with their south and north poles stacked vertically, arranged on a flat disc-shaped rotating body.

[0025] Furthermore, the driving energy for the food flavor enhancement and freshness preservation device according to the present invention can be a commercial power source or a power source utilizing natural energy such as solar power, hydroelectric power, or wind power.

[0026] The addition of a magnetic field to the modification of a substance means placing the object under the influence of a magnetic field. It is well known that magnetic fields can also be generated by electric fields caused by wound currents outside of magnets, and in a broad sense, the Earth is also under the influence of magnetic fields from the North and South Poles. However, the device of the present invention actively adds a magnetic field using magnets and electric fields. For example, it is sufficient to place the object to be subjected to the magnetic field under the influence of a permanent magnet for a few seconds to a few hours, or to generate a magnetic field of several thousand gauss around the object using an electric field.

[0027] It is presumed that the minerals contained in food, namely oxides, chlorides, carbonates, and other compounds or mixtures thereof of elements such as carbon, calcium, magnesium, phosphorus, and iron, are excited and modified by a magnetic field.

[0028] These mineral components are thought to dissolve primarily in the form of ions in the presence of water, and this is believed to play a role in enhancing the flavor of drinking water and food. The primary targets for modification in this invention are natural water, including food and drinking water, but the resulting natural water can also be used to maintain the freshness of flowers and other plants.

[0029] The properties of substances that should be modified primarily include maintaining freshness, increasing sugar content, or enhancing umami flavor. It can also be used to promote plant growth. Maintaining freshness is the most important function of food in general, and it is essential that both the freshness perceived from the appearance of vegetables and fruits, and the freshness perceived from the taste, are satisfied. The device of this invention achieves this.

[0030] Furthermore, the unique function of the present invention relates to the umami of food, satisfying the so-called gourmet preferences of consumers. It can enhance the umami in addition to the inherent taste of food. Many efforts have been made to impart "umami" to food using glutamic acid derived from kelp and inosinic acid derived from shiitake mushrooms, and these have been used in various "dashi" and seasonings. Moreover, taste and umami are difficult to specify as they depend on individual preferences, but the present invention can novelly modify this uncertain element of umami. Among the elements of umami are "sugar content, richness, and viscosity," and the modification action of the present invention improves the degree of these elements.

[0031] It is hypothesized that when a magnetic field is applied to a substance to be modified, the magnetic field lines influence the substance, causing changes in its physical structure through vibrations and slight heat generation due to the transmission of magnetic field lines, thereby promoting the modification process. In foods and beverages treated with the device of the present invention, this modification effect manifests as improved freshness, increased sugar content and richness / viscosity, and enhanced umami. Although the detailed mechanism is unknown, it is presumed to suppress microscopic internal changes in the food, thereby preserving freshness. Furthermore, it is considered that the added magnetic field lines and extremely fine vibrations subtly alter the microscopic internal structure of the food and beverage, activating the function of umami expression and fostering improvements in sugar content, etc.

[0032] It is believed that when natural water is treated with the device of the present invention, the added magnetic field lines and vibrations result in activated water that modifies the substances within it. This process can be described as the magnetization of trace amounts of paramagnetic substances contained in natural water, resulting in a type of so-called functional water. [Effects of the Invention]

[0033] The apparatus of the present invention has the following excellent effects. (1) Good-tasting, high-quality drinking water and food can be obtained safely and economically. (2) The electricity used is solely for the rotation of the rotating body, resulting in low power consumption and low running costs. (3) The structure is simple, consisting only of a flat disc-shaped rotating body with permanent magnets placed on it and rotated, so it is harmless to the human body, less prone to malfunction, and easy to maintain. (4) This process makes it possible to age alcoholic beverages in a short time, enabling the production of alcoholic beverages with a deep, mellow flavor in a short period of time. As a result, the barrel aging process and the long aging period can be eliminated. In other words, it is possible to reduce the size of the equipment and shorten the production period, thereby significantly reducing production costs. Furthermore, by subjecting commercially available alcoholic beverages to alternating magnetization vibration treatment, it becomes possible to easily enjoy aged alcoholic beverages in restaurants and homes. [Brief explanation of the drawing]

[0034] [Figure 1] This is a perspective view showing the basic configuration of the food flavor enhancement and freshness preservation device according to the present invention. [Figure 2] (A) is a plan view and (B) is a side view showing examples of permanent magnet arrangements within a rotating body. [Figure 3] This is a front view showing a bottle of wine placed on the food flavor enhancement and freshness preservation device according to the present invention. [Modes for carrying out the invention]

[0035] As permanent magnets, it is preferable to use permanent magnets with a surface strength of 3000 gauss or more, such as neodymium magnets or samarium magnets. The permanent magnets should be rotated at several hundred rpm or more.

[0036] Figure 1 is a perspective view showing one embodiment of the food flavor enhancement and freshness preservation device according to the present invention, and Figure 2 shows an example of the arrangement of permanent magnets in a rotating body, (A) is a plan view and (B) is a side view.

[0037] The apparatus of the present invention consists of a flat rotating body 1 and a motor 2 connected to the rotating body 1 via a rotating shaft 2a. Multiple permanent magnets 1a are fixed inside the rotating body 1 at arbitrary intervals. The rotating body 1 is rotated at high speed by the rotating shaft connected to the motor 2, and a mounting plate 3 made of a magnetic material is placed near the top of the flat rotating body 1, creating an alternating N and S magnetic field on this mounting plate 3. Drinking water or vegetables, which are to be processed, are placed on the mounting plate for processing. The joint between the mounting plate 3 and the rotating body 3 also serves as an excitation mechanism via an insulator and resonant bolts.

[0038] The permanent magnets 1a are arranged at equal intervals along the circumference of the rotating body 1. In this embodiment, multiple permanent magnets 1a, with their S poles and N poles stacked vertically, are arranged on the flat rotating body 1 in four locations. The magnets 1a may be arranged so that the N poles and S poles alternate, or they may be arranged so that like poles are adjacent to each other, as shown in Figure 3. The number of magnets to be arranged is also arbitrary. The rotating body 1 rotates at high speed by a rotating shaft 2a connected to a motor 2. In this embodiment, the power source for the motor 2 is a commercial power supply 3, but it goes without saying that it would be beneficial to use natural energy sources such as solar, hydroelectric, or wind power as the power source.

[0039] In this invention, by rapidly rotating a flat disc-shaped rotating body on which permanent magnets with strong magnetic force are arranged, an alternating N-S magnetic field can be created in the atmosphere. By using alternating magnetic waves, for example, chemical changes including the depolymerization of water molecules and alcohol molecules in alcoholic beverages and vegetables can be promoted, and as a result, it is thought that it will be possible to mature alcoholic beverages in a short time. In this invention, the term depolymerization refers to breaking hydrogen bonds between clustered water molecules and / or alcohol molecules. Clustering refers to the formation of aggregates of water molecules and / or alcohol molecules through bonds such as hydrogen bonds.

[0040] Furthermore, if the magnetic waves are penetrating, irradiation can be performed even from outside the container, making it possible to hygienically mature alcoholic beverages in a short time in a manner that makes contamination by bacteria and other contaminants less likely. Here, alcoholic beverages include, for example, distilled spirits such as wine, sake, beer, and Shaoxing wine, as well as distilled spirits such as whiskey, brandy, vodka, rum, gin, and shochu, and mixed alcoholic beverages such as plum wine, liqueurs, and medicinal liquors, but distilled spirits are preferred. However, these are merely examples and are not limited to these alcoholic beverages; other alcoholic beverages may also be targeted.

[0041] Generally, the aging of alcoholic beverages is done to improve their taste and smoothness. Currently, the entire mechanism of aging is not fully understood, but for example, it involves reducing the molecular size of water and alcohol molecules in the alcoholic beverage, thereby reducing the characteristic irritation of alcohol molecules and resulting in a smoother taste.

[0042] Here, "irritation" refers to the spiciness characteristic of alcohol, which is felt when alcohol molecules come into direct contact with the tongue. A "mellow taste," on the other hand, is a taste that arises when alcohol molecules are surrounded by water molecules, preventing direct contact with the tongue and thus reducing the irritation characteristic of alcohol molecules.

[0043] [Experiment Example 1] Wine Taste Evaluation Test The wine used was a Bordeaux wine made primarily from Cabernet Sauvignon, a grape variety that requires long-term aging of 10 to 20 years or more before it reaches its peak drinking age. This wine has ample tannins and body, and is a heavy, bitter wine.

[0044] The taste of wine was evaluated using a taste sensor. Specifically, 40 ml of wine was diluted fivefold by adding 160 ml of pure water to create the measurement sample. Using this as a baseline, a taste recognition device (SA402B: product name: manufactured by Intelligent Sensor Technology Co., Ltd.) was used to measure each of the "initial taste" and "aftertaste" items three times each. Here, "initial taste" refers to the taste immediately after putting food in the mouth, and is expressed as sourness, saltiness, umami, bitterness, off-flavors, astringency, and sweetness, while "aftertaste" refers to the taste that spreads after swallowing food, and is expressed as umami, richness, bitterness, and astringency.

[0045] The taste intensity (absolute value) of each sample was measured at room temperature against a nearly tasteless reference solution (30m potassium chloride and 0.3mM tartaric acid solution) that closely resembled human saliva. The average value of the relative values, calculated by converting the absolute values ​​so that the taste intensity of the reference sample became 0, was used to evaluate the taste differences between samples.

[0046] Taste intensity is defined as "1," where most people perceive a difference (a concentration difference of 1.2 times). A taste intensity of "2" corresponds to a concentration difference of approximately 1.44 times, and a taste intensity of "4" corresponds to a concentration difference of approximately 2 times. The results of measuring the taste intensity of the wine are shown in Table 1. "Improved Wine A" is made by letting bottled "wine base" stand for 1 hour and 12 hours, while "Improved Wine B" is made by letting "wine base" stand for 1 hour and 12 hours after pouring it into a glass.

[0047] [Table 1]

[0048] The taste intensity of "Improved Wine A" and "Improved Wine B" was compared to the taste intensity of "Wine Base." As a result, the bitterness taste intensity, using "Wine Base" as a baseline, was -0.30 for "Improved Wine A" and -0.23 for "Improved Wine B." In other words, compared to "Wine Base," the taste intensity of bitterness and astringency was reduced in "Improved Wine A," and these taste intensities were further reduced in "Improved Wine B." This indicates that the reduction in "bitterness and off-flavors" emphasized "body" and "flavor," and the reduction in "astringency" enhanced "flavor." From this, it was objectively demonstrated that applying alternating magnetic fields and micro-vibrations to wine altered the taste of the wine. Furthermore, it is known that Bordeaux-type wines become milder and less astringent and bitter through long-term aging as the tannins mellow out. The results of the taste evaluation test conducted this time showed that the long-term aging effect is similar to that of wine. It can also be inferred that this effect is similar in coffee and tea, which have components similar to tannins.

[0049] [Test Example 2] Sensory Test A sensory evaluation was conducted by tasting aged and unaged wines with one woman in her 70s, one man in his 50s, one man and one woman in their 60s, and one man and one woman in their 30s. As a result, all six participants felt that the aged wine tasted smoother and more delicious compared to the unaged wine.

[0050] [Freshness Preservation Test] Forty strawberries were prepared in a polyethylene container, and 20 of them were placed on a plate and subjected to magnetic field treatment for 30 minutes. The other half (20 strawberries) were left untreated.

[0051] [Evaluation Results]

[0052] Treated strawberries showed improved sugar content compared to untreated strawberries, and retained their vibrant color and juiciness for a longer period. Water-containing foods like vegetables have the general formula Cn(H2O)m for carbon content, and contain many nutrients; the water content of most vegetables is several tens of percent or more. Water is a compound composed of "hydrogen" and "oxygen," consisting of one oxygen atom and two hydrogen atoms, and is represented as "H2O." Water molecules bend in a V-shape with O at the center, so the bends of the V-shape are somewhat negatively (-) charged, and the ends are somewhat positively (+) charged, giving the entire molecule electrical polarity. This polarization causes water molecules to electrically bond and create a unique network structure. Ordinary water does not exist as a collection of separate molecules, but as molecular clusters called "clusters." Under certain conditions, it can even form a regular dodecahedron "cage" structure.

[0053] This device aims to extend the freshness of plants by using magnetized water, which is water (H2O) molecules activated as described above. It also aims to improve taste by increasing the reactivity of substances, either primarily, secondarily, or indirectly. Specifically, it is presumed that the taste is improved by activating the following components contained in the fruit. [fructose] (C 12 H 22 O 11 ): Glucose (C6H), one of the disaccharides 12 O6): Obtained by the hydrolysis of starch and glycogen. It is distributed in large quantities in sweet fruits in a free state that is soluble in water and exhibits reducing properties. It is an important substance that plays a central role in the energy metabolism of plants and animals. (D-glucose). [Maltose](C 12 H 22 O 11 Maltose, also known as maltose, is a reducing disaccharide consisting of two glucose molecules linked by an α-1·4 bond. It is found in plant leaves, malt, and honey. It can be obtained by hydrolyzing starch with amylase, and further hydrolysis with maltase or acid yields two glucose molecules. It is also a readily absorbed source of calories. [Starch] (a type of polysaccharide): A polymer of glucose (D-glucose). Approximately 20% is composed of linear polymer amyrose, and approximately 80% is composed of amylopectin, which has many branches. It is produced by photosynthesis in the chloroplasts of green plants. [Amylase]: A general term for enzymes that hydrolyze starch and glycogen, mainly into maltose and dextrin. They are classified into α-type, β-type, and saccharifying type depending on their mode of action. Amino acids: A general term for organic compounds that have a basic amino group (-NH2) and an acidic carboxyl group (-COOH). They are the building blocks of proteins and are obtained by hydrolyzing proteins. [Proteins]: Nitrogen-containing organic compounds that are important components of living organisms. They are polypeptides formed by the condensation of 20 L-α-amino acids via peptide bonds (-CO-NH-), and can take on primary to quaternary structures. Various hormones and antibodies, among others, all play essential roles in life processes. [Industrial applicability]

[0054] The present invention, in response to diverse consumer needs, is highly practical and extremely useful as a device for improving the taste and quality of drinking water and food (water-containing foods), in other words, for enhancing umami and preventing deterioration of freshness. [Explanation of Symbols]

[0055] 1. Solid of revolution 1a Permanent Magnet 2 motors 2a Rotation axis 3 Power supply 4. Mounting plate (made of non-magnetic material) 5 Fan Blades 6 mesh 7. Absorption-reaction-conducting spring 8. Fixing bolts and nuts for the upper and lower plates.

Claims

1. A food flavor enhancement and freshness preservation device characterized by its basic configuration for modifying materials under an alternating magnetic field, comprising a flat disc-shaped rotating body and a motor connected to the rotating body via a rotating shaft, with multiple permanent magnets fixed inside the rotating body at arbitrary intervals, the rotating body being rotated at high speed by the rotating shaft connected to the motor, a mounting plate made of a magnetic material provided near the top of the flat disc-shaped rotating body, and an alternating N and S magnetic field attached to or installed on this mounting plate.

2. The food flavor enhancement and freshness preservation device according to claim 1, characterized in that multiple permanent magnets, with their S and N poles stacked vertically, are arranged on a flat disc-shaped rotating body.

3. The food flavor enhancement and freshness preservation device according to claim 1 or 2, characterized in that the driving energy is a commercial power source or a renewable energy source such as solar power, hydroelectric power, or wind power.

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