Method for acting on foodstuffs, food ingredients and gases by means of sequences of extremely low frequencies and directional frequencies

Description

PROCESS FOR ACTING ON FOODS, FOOD INGREDIENTS AND GASES BY MEANS OF SEQUENCES OF EXTREMELY LOW FREQUENCIES AND DIRECTING FREQUENCIES DESCRIPTIVE REPORT FIELD OF INVENTION

[0001] A process for acting on chemical elements and their combinations, including proteins, amino acids, DNA, RNA, enzymes, and gases, among others, that make up foods, gases, and their combinations, through the application of extremely low frequency sequences (SELF Technology) defined from targets and a set of specific drivers that will act on specific chemical molecules present in foods and gases. The desired effect is achieved by strengthening (reducing the space between atoms) or attenuating (increasing the space between atoms) the bonds between chemical elements and their combinations created by the technology (SELF), including the constituent elements and gases related to food. PREVIOUS EVENTS

[0002] In general, the use of various elements from different sources (organic or inorganic) is common in the food industry today, aiming to alter or improve the flavor and odor of foods. We know that the choice of elements and their sources directly impacts the quality of the food we consume, and that the quantity of these elements can directly impact people's health. Some examples of this are salt, sugar, and fat. These products' use is highly regulated and monitored in the food industry today, as excess intake can cause serious health problems for people who consume processed foods daily.

[0003] The invention filed on 10 / 30 / 2018, under number BR102017023442-8 and title "Product and Process for Generating Extremely Low Frequencies for

[0004] Chemical Equalization" (SELF) describes a process and product for equalization

[0005] chemistry, based on the application of frequencies that will act in the equalization of chemical elements or a substance, consequently providing the adjustment of strengthening or attenuation of their physical-chemical properties and characteristics as desired, improving quality, increasing productivity and efficiency of industrial processes.

[0006] By strengthening an element's physical and chemical properties and characteristics, it can be used in significantly lower doses without impacting the results obtained. This invention, however, lacks the driver structure capable of directing frequency sequences to specific targets, nor the ability to act on foods and gases.

[0007] The invention BR 10 2019 0259582 - PRODUCT AND PROCESS FOR ACTION

[0008] IN BIOLOGICAL ORGANISMS BY MEANS OF EXTREMELY LOW FREQUENCIES of 12 / 07 / 2019 (SELF) discloses a product and process for using extremely low frequency sequences for use in organisms. However, said invention does not define specific processes for the use of this procedure in the case of food ingredients.

[0009] The invention CN206238301 - FOOD PROCESSING DEVICE WITH LOW FREQUENCY AND HIGH VOLTAGE ALTERNATING ELECTRIC FIELD OF MYRIAMETRIC WAVE of 09 / 13 / 2016 - reveals that the utility model refers to a food processing device with a low frequency and high voltage alternating electric field of myriametric wave is applicable to foods such as meat products, fish products, rice and flour products and freezes, thaws to keep fresh, reduces the frying temperature of food, the ripening of meat-based beverages and beverages are stored. A myriameter-wave, low-frequency, high-voltage alternating electric field food processing device includes a myriameter-wave, low-frequency, high-voltage alternating electric field electronic circuit, a low-frequency myriameter wave, high-pressure reversing electromagnetic field, a power winding, and a container, and a low-frequency myriameter wave. The high-voltage alternating electric field electronic circuit includes a step-down rectifier circuit, a recommended oscillation circuit, a voltage stabilizing transformer, a step-up transformer circuit, a voltage-doubling rectifier circuit, a switching circuit, and a myriameter-wave, low-frequency, high-pressure reversing electromagnetic field power winding.However, the aforementioned publication does not reveal the use of specific frequency sequences to alter the flavor and odor of food, reporting only changes resulting from constant frequency stimulation for food preservation.

[0010] The invention KR1020050111554 - EXTREMELY LOW FREQUENCY SENSOR FOR MEASURING FRESHNESS OF ANIMALS OR VEGETABLES BY DETECTING EXTREMELY LOW FREQUENCY AND SPECTRUM OF FOODS of 03.11.2005 - An extremely low frequency sensor is provided for properly classifying and ingesting food and for preventing food poisoning by observing the noise fluctuation and the extremely low frequency spectrum radiated in the decomposition of food and measuring the freshness of food. CONSTITUTION: An extremely low frequency sensor system includes an object (1), platinum probes (2, 2'), a low noise amplifier (3), a spectrum analyzer (4) and a noise power indicator (5). The degree of spoilage or freshness of food is detected by measuring the frequency and extremely low frequency spectrum between electromagnetic waves radiated from food or organic matter in decomposing food.Several platinum probes and a calibration resistor are connected in parallel and placed on either side of a switch. The low-noise amplifier, spectrum analyzer, and... The noise power indicator is connected sequentially in several stages. Food waste is reduced by accurately measuring the degree of freshness or deterioration of food with the extremely low-frequency sensor. However, the aforementioned publication does not disclose the use of specific frequency sequences to alter food flavor and odor, reporting only a sensing method for detecting food preservation status.

[0011] Invention RU0002752494 - METHOD FOR MODIFYING FLAVOR ADDITIVES, dated February 28, 2021 - discloses an invention related to the food industry and can be used to improve the flavor and quality of consumed foods. The proposed method for preparing a flavoring additive comprises a stage of exposing maltodextrins in the solid phase as a component of a flavoring additive to microwave radiation at a frequency of 0.5 GHz to 10.0 GHz for 5 s to 3,000 s. Preferably, the maltodextrins and other components of the flavoring additive that are in the solid phase are subjected together to the microwave radiation exposure step. EFFECT: The invention provides a reduction in the dosage of modifiable flavoring additives due to a more uniform distribution of the flavoring substances in the additives, greater solubility due to changes in the molecular structure of the maltodextrins, as well as an increase in fluidity and a decrease in agglomeration.However, the aforementioned publication does not reveal the use of specific frequency sequences (from 0 to 100 Hz) for the observed effect, nor the physical effect caused on the treated molecule, reporting only changes resulting from constant frequency stimulation.

[0012] The invention CN102067958 - METHOD FOR QUALITY ASSURANCE BY HIGH-QUALITY COMPOSITE DEGRADATION OF PESTICIDE RESIDUES IN ORANGE PEELS of 12 / 09 / 2010 provides a method for quality assurance by high-quality composite degradation of pesticide residues in orange peels, pertaining to the technical field of pesticide residue elimination in fruits and vegetables. The method comprises the following steps: selection of different varieties of high-quality orange peels as raw materials; compoundly soak the fresh orange peels in alkaline liquor and ozone, and then soak and wash the orange peels with clean water, and meanwhile carry out ultrasonic washing during the process; and carry out low-frequency microwave treatment (915 MHz) so that the degradation rate of most organophosphate, organochlorine and carbamate pesticides in the orange peels reaches more than 80%, and ethion and methamidophos can be fully degraded.The method has the advantages of systematically selecting and integrating multiple original pesticide degradation methods, avoiding the drawbacks of a single method, such as varying degrees of degradation for different pesticides, thereby maximizing the elimination of pesticide residues in the orange peel. The combined method also minimizes the loss of nutrients, as well as color, aroma, and flavor components, during the degradation process of pesticide residues in the orange peel, maximizing the preservation of the original nutrients, flavor, and color of the orange peel. However, the aforementioned publication does not disclose the use of specific frequency sequences (from 0 to 100 Hz) for the observed effect, nor the physical effect on the treated molecule, reporting only changes resulting from constant-frequency stimulation. GENERAL DESCRIPTION

[0013] Due to gaps in the state of the art regarding the use of extremely low-frequency sequences to specifically target food ingredients, it was necessary to develop a new technique, as revealed below. In this case, we can envision up to four main attack strategies:

[0014] 1. Acting on a set of atoms (chemical molecule) used as an ingredient for direct use in food. In this case, the aim is to distance or bring together the bonds between the chemical elements to strengthen or attenuate the flavor and / or odor of that ingredient in the food.

[0015] 2. Acting on specific amino acid sequences that make up specific sites of enzymes involved in food transformation processes. In this case, the aim is to weaken or strengthen the chemical bonds between the atoms that make up the enzyme's amino acids, with the aim of slowing or accelerating their activity, thus influencing the speed of the transformation process in which the enzyme participates.

[0016] 3. Acting on a set of atoms (chemical molecules) that naturally compose the food or are added. In this case, the aim is to distance or bring together the bonds between the chemical elements to reduce or increase the food's moisture exchange capacity with the environment.

[0017] 4. Acting on specific amino acid sequences that make up specific sites of taste and smell receptors involved in the processes of detecting the taste and odor of foods and gases in general. In this case, the aim is to weaken or strengthen the chemical bond between the atoms that make up the receptor's amino acids, with the aim of stimulating or inhibiting the receptor's stimulation, thus influencing the identification of the taste and odor to which the receptor is related.

[0018] All of these action strategies use the same technique described here.

[0019] The objective of the technique demonstrated here is to distance or bring together the bonds between the atoms that make up a molecule, defined in the attack strategies listed above, by applying sequences of extremely low frequencies and a set of pre-defined driving frequencies.

[0020] The form of action developed and revealed in this technique is based on the application of the technique of extremely low frequency sequences, that is, frequencies in the open range between 0 and 100 Hertz (limits not included).

[0021] Each set of frequency sequences (SELF) is composed of one or more targets and one or more drivers specific to each chemical molecule and / or its variations. This makes this set application-specific. This invention reveals these application processes, which are illustrated in Figure 1. Each combination of target and driver is designed to define a mathematically unique solution.

[0022] In case 1, above, this invention makes use of one or more previously determined frequency sequences (each with a target and driver determining a unique solution) (SELF) and validated in the laboratory, to generate a decrease or increase in the interatomic distance of the chemical elements that form the ingredients or chemical compounds or gases (figure 2), strengthening or weakening the sensation of flavor and / or odor that these ingredients or treated chemical compounds cause in the food consumer.

[0023] In case 2 above, this invention uses one or more previously determined frequency sequences (each with a target and driver determining a unique solution) (SELF) and validated in the laboratory to decrease or increase the interatomic distance of a set of amino acids that make up all or part of the functional structure of the enzymes involved in food transformation, strengthening or weakening the chemical bonds between these atoms. Thus, we alter the speed of the enzymatic reaction and, consequently, the time required for the enzymatic processes of protein degradation to transform the food as desired, also altering the shelf life of the food.

[0024] In case 3, above, this invention makes use of one or more previously determined frequency sequences (each with a target and driver determining a unique solution) and validated in the laboratory, to generate a decrease or increase in the interatomic distance of the chemical elements that form the fibers that make up the food and water, strengthening or weakening the bond between the atoms of the chemical molecules in question and consequently altering the condition of moisture exchange between the food and the environment, also altering the shelf life of the food.

[0025] In case 4, above, this invention makes use of one or more previously determined frequency sequences (each with a target and driver determining (SELF) and laboratory-validated methods to decrease or increase the interatomic distance of a set of amino acids that make up all or part of the functional structure of taste and olfactory receptors, strengthening or weakening the chemical bonds between these atoms. Thus, we stimulate these receptors, sending information to the brain that there has been contact with chemical molecules that cause taste or odor even without the physical presence of these molecules, or we inhibit the generation of information to the brain about the presence of molecules that cause taste or odor, and even with their presence, the sensation is inhibited.

[0026] The four strategies described above can be used individually and / or concomitantly in the same implementation of the technique revealed here. Table 1: Description of Figures PREFERRED MODALITIES

[0027] A first preferred modality involves applying strategy 1 (acting on ingredients or chemical compounds) that targets the sodium chloride molecule NaCl, which is used as a seasoning in various foods, among other uses. In this case, the extremely low frequency (ELF) sequences will act on the set of atoms that form the chemical molecule in question. As a consequence of this action, the atoms that make up the molecule will be moved apart or closer together, causing a change in the taste and / or odor sensation. used by the molecule, that is, it is possible to reduce the amount of this ingredient in the food and generate the same sensation of flavor and / or odor or increase the sensation of flavor and / or odor without the need to increase the amount of the ingredient.

[0028] A second preferred approach involves applying strategy 1 (acting on ingredients or chemical compounds) that targets the limonin molecule, a chemical component of citrus fruits associated with bitter taste. In this case, extremely low frequency (ELF) sequences will act on the set of atoms that make up the chemical molecule in question. As a result of this action, the atoms that make up the molecule will be moved apart or closer together, causing a change in the taste and / or odor sensation caused by the molecule. In other words, it is possible to reduce the taste and / or odor sensation or increase the taste and / or odor sensation caused by this component in foods and beverages.

[0029] A third preferred method involves applying strategy 1 (acting on ingredients or chemical compounds), which targets the molecules that make up sugars (such as sucrose, fructose, lactose, and galactose), which are used as seasonings in various foods and are responsible for sweetness, among other uses. In this case, extremely low frequency sequences (ELFs) act on the set of atoms that make up the chemical molecule in question. As a result of this action, the atoms that make up the molecule will be moved apart or closer together, causing a change in the taste and / or odor sensation caused by the molecule. In other words, it is possible to reduce the amount of this ingredient in the food and generate the same taste and / or odor sensation, or to increase the taste and / or odor sensation without needing to increase the amount of the ingredient.

[0030] A fourth preferred modality involves the application of strategy 1 (acting on the ingredients or chemical compounds) that targets the hydrogen sulfide molecule H2S, which is produced by the degradation of organic matter by anaerobic bacteria, among other processes. In this case, the extremely low frequency (ELF) sequences will act on the set of atoms that forms the chemical molecule in question. As a result of this action, the atoms that make up the molecule will be moved apart or closer together, causing a change in the odor sensation caused by the molecule. In other words, it is possible to inhibit the odor sensation or stimulate the odor sensation caused by this molecule.

[0031] A fifth preferred approach involves applying strategy 2 (acting on amino acids that compose specific sites of enzymes involved in the food transformation process), which targets the amino acid sequences of chymosin enzymes, whose main function is the coagulation of milk for cheese production. In this case, extremely low frequency (ELF) sequences will act, according to their target frequencies, on the amino acid sequences that form the different active site (binding site) possibilities of chymosin enzymes. This alters the rate of the enzymatic reaction and, consequently, the time required for the enzymatic coagulation processes in cheese production.

[0032] A sixth preferred method involves applying strategy 3 (acting on fiber and water), which targets the water molecule H2O that makes up food. In this case, extremely low frequency (SELF) sequences will act on the set of atoms that make up the chemical molecule in question. As a result of this action, the atoms that make up the molecule will move apart or closer together, causing a change in the molecule's ability to release or accumulate in the food, thus facilitating or hindering moisture changes during storage. This impacts food shelf life.

[0033] A seventh preferred modality involves applying strategy 3 (acting on fibers and water), which targets the lignin, cellulose, and hemicellulose molecules that make up plant-based foods. In this case, the extremely low frequency (ELF) sequences will act on the set of atoms that form the fibers in question. As a result of this action, they will be distanced or approximated. The atoms that make up the fibers are altered, causing a change in their ability to release or accumulate moisture in the food, that is, facilitating or hindering the change in moisture during food storage. This impacts the shelf life of foods.

[0034] An eighth preferred modality involves applying strategy 4 (acting on taste and olfactory receptors), which targets the sweetness taste receptors on the tongue. In this case, extremely low frequency (ELF) sequences will act on the set of atoms that form an amino acid sequence present in the receptors in question. As a result of this action, the chemical bond between the atoms will be strengthened or weakened, stimulating the function of these receptors, thus generating a sweet taste sensation in the mouth even without the presence of the chemical molecule that would stimulate these receptors, or causing inhibition of the function of these receptors, thus inhibiting the taste sensation even with the presence of the chemical molecule that stimulates these receptors.

[0035] A ninth preferred modality involves applying strategy 4 (acting on taste and olfactory receptors), which targets the olfactory receptors for citrus gases present in the nasal cavity. In this case, extremely low frequency (ELF) sequences will act on the set of atoms that form an amino acid sequence present in the receptors in question. As a result of this action, the chemical bond between the atoms will be strengthened or weakened, stimulating the function of these receptors, thus generating a sensation of citrus odor in the nasal cavity even without the presence of the chemical molecule that would stimulate these receptors, or causing inhibition of the function of these receptors, thus inhibiting the sensation of odor even with the presence of the chemical molecule that stimulates these receptors.

Claims

CLAIMS 1. Process for acting on food, food ingredients and gases through sequences of extremely low frequencies and directing frequencies characterized by the use of frequency sequences that are unique to each target molecule (set of atoms) and that act on the target molecule by distancing or bringing its atoms closer together and consequently, stimulating or inhibiting, totally or partially, the sensation of taste and / or odor related to these molecules.

2. Process according to claim 1, characterized in that it targets chemical molecules, in whole or in part, which are used as ingredients in food, stimulating or inhibiting, in whole or in part, the sensation of taste and / or odor related to these molecules.

3. Process according to claim 1, characterized in that it targets chemical molecules, in whole or in part, which are used as an ingredient that provides a salty taste sensation, such as Sodium Chloride NaCI, stimulating or inhibiting, in whole or in part, the taste sensation of these molecules in the food.

4. Process according to claim 1, characterized in that it targets chemical molecules, in whole or in part, that cause odor, such as hydrogen sulfide H2S, stimulating or inhibiting, in whole or in part, the odor sensation related to this molecule.

5. Process for acting on food, food ingredients and gases through sequences of extremely low frequencies and directing frequencies characterized by the use of frequency sequences that are unique to each target molecule (set of atoms) to act on amino acids that make up specific sites of the enzymes that act in the food transformation process, weakening or strengthening the chemical bonds between their atoms, stimulating or inhibiting, totally or partially, the action of these enzymes in the food transformation process.

6. Process according to claim 5, characterized in that it targets amino acids that make up specific sites of the Chymosin enzymes, in whole or in part, which are used as coagulants in food production, stimulating or inhibiting, in whole or in part, the action of these enzymes in the milk coagulation process in cheese production.

7. Process for acting on food, food ingredients and gases through sequences of extremely low frequencies and directing frequencies characterized by the use of frequency sequences that are unique to each target molecule (set of atoms) and that act on the target molecule by distancing or bringing its atoms closer together and consequently, acting on chemical molecules related to moisture in food, stimulating or inhibiting, totally or partially, the speed of moisture retention related to these molecules in the food.

8. Process according to claim 7, characterized in that it targets the chemical water molecule H2O, in whole or in part, which provides moisture to the food, hindering or facilitating, in whole or in part, the retention or evaporation of these molecules in the food.

9. Process according to claim 7, characterized in that it targets plant fibers, such as lignin, cellulose and hemicellulose, in whole or in part, which provide a moisture retention barrier in the food, making it difficult or easier, in whole or in part, to retain or lose moisture in the food.

10. Process for acting on food, food ingredients and gases through sequences of extremely low frequencies and directing frequencies characterized by the use of frequency sequences that are unique to each target molecule (set of atoms) and that act on the target molecule by distancing or bringing its atoms closer together and consequently, stimulating or inhibiting, totally or partially, the sensation that these receptors transmit to the brain related to flavors and / or odors, whether or not in the presence of the chemical molecules that stimulate these receptors.

Images