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WO2018156009A1 - Procédé d'utilisation d'une eau minérale anionique magnétisée permettant d'améliorer les propriétés organoleptiques de boissons alcoolisées - Google Patents

Procédé d'utilisation d'une eau minérale anionique magnétisée permettant d'améliorer les propriétés organoleptiques de boissons alcoolisées Download PDF

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Publication number
WO2018156009A1
WO2018156009A1 PCT/MY2017/050014 MY2017050014W WO2018156009A1 WO 2018156009 A1 WO2018156009 A1 WO 2018156009A1 MY 2017050014 W MY2017050014 W MY 2017050014W WO 2018156009 A1 WO2018156009 A1 WO 2018156009A1
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WO
WIPO (PCT)
Prior art keywords
liquid
magnetized
water
container
organoleptic properties
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Ceased
Application number
PCT/MY2017/050014
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English (en)
Inventor
Chuah CHONG KWIK
Loh SHIN SIONG
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Diamond Star Global Sdn Bhd
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Diamond Star Global Sdn Bhd
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Diamond Star Global Sdn Bhd filed Critical Diamond Star Global Sdn Bhd
Publication of WO2018156009A1 publication Critical patent/WO2018156009A1/fr
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

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Classifications

    • C—CHEMISTRY; METALLURGY
    • C02—TREATMENT OF WATER, WASTE WATER, SEWAGE, OR SLUDGE
    • C02F—TREATMENT OF WATER, WASTE WATER, SEWAGE, OR SLUDGE
    • C02F1/00—Treatment of water, waste water, or sewage
    • C02F1/005—Systems or processes based on supernatural or anthroposophic principles, cosmic or terrestrial radiation, geomancy or rhabdomancy
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
    • C12H1/00—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
    • C12H1/12—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages without precipitation
    • C12H1/14—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages without precipitation with non-precipitating compounds, e.g. sulfiting; Sequestration, e.g. with chelate-producing compounds
    • C—CHEMISTRY; METALLURGY
    • C02—TREATMENT OF WATER, WASTE WATER, SEWAGE, OR SLUDGE
    • C02F—TREATMENT OF WATER, WASTE WATER, SEWAGE, OR SLUDGE
    • C02F1/00—Treatment of water, waste water, or sewage
    • C02F1/30—Treatment of water, waste water, or sewage by irradiation
    • C—CHEMISTRY; METALLURGY
    • C02—TREATMENT OF WATER, WASTE WATER, SEWAGE, OR SLUDGE
    • C02F—TREATMENT OF WATER, WASTE WATER, SEWAGE, OR SLUDGE
    • C02F1/00—Treatment of water, waste water, or sewage
    • C02F1/42—Treatment of water, waste water, or sewage by ion-exchange
    • C—CHEMISTRY; METALLURGY
    • C02—TREATMENT OF WATER, WASTE WATER, SEWAGE, OR SLUDGE
    • C02F—TREATMENT OF WATER, WASTE WATER, SEWAGE, OR SLUDGE
    • C02F1/00—Treatment of water, waste water, or sewage
    • C02F1/48—Treatment of water, waste water, or sewage with magnetic or electric fields
    • C02F1/481—Treatment of water, waste water, or sewage with magnetic or electric fields using permanent magnets
    • C—CHEMISTRY; METALLURGY
    • C02—TREATMENT OF WATER, WASTE WATER, SEWAGE, OR SLUDGE
    • C02F—TREATMENT OF WATER, WASTE WATER, SEWAGE, OR SLUDGE
    • C02F1/00—Treatment of water, waste water, or sewage
    • C02F1/66—Treatment of water, waste water, or sewage by neutralisation; pH adjustment
    • C—CHEMISTRY; METALLURGY
    • C02—TREATMENT OF WATER, WASTE WATER, SEWAGE, OR SLUDGE
    • C02F—TREATMENT OF WATER, WASTE WATER, SEWAGE, OR SLUDGE
    • C02F1/00—Treatment of water, waste water, or sewage
    • C02F1/68—Treatment of water, waste water, or sewage by addition of specified substances, e.g. trace elements, for ameliorating potable water
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
    • C12G3/00—Preparation of other alcoholic beverages
    • C12G3/02—Preparation of other alcoholic beverages by fermentation
    • C12G3/026—Preparation of other alcoholic beverages by fermentation with health-improving ingredients, e.g. flavonoids, flavones, polyphenols or polysaccharides, added before or during the fermentation stage; with flavouring ingredients added before or during the fermentation stage
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
    • C12H1/00—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
    • C12H1/12—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages without precipitation
    • C12H1/16—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages without precipitation by physical means, e.g. irradiation
    • C12H1/165—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages without precipitation by physical means, e.g. irradiation by irradiation
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Definitions

  • This present invention relates to a system and method for improving the organoleptic properties of various alcoholic beverages by using a liquid having magnetic properties.
  • tannins In general, all wine and liquor contains a certain degree of tannins that add bitterness and astringency as well as complexity to the wine or liquor. Tannin, a naturally occurring polyphenols in plants, seeds, bark, wood, leaves and fruit skins such as grapes. Although, polyphenols have been recognized as anti-oxidants that have many health promoting properties in human, tannins in wine render the alcoholic beverages bitter, harsh, astringent, dry tasting that may reduce the acceptance to some consumer. It is well known that the older wine generally has softer texture, smoother and fruitier taste than the same wine at a younger age due to the degree of tannins polymerization that occur during wine aging. It is notable that the tannins will disperse throughout the years and in this manner all in all a more older wine will have a milder, smoother and fruitier taste than it did as a younger wine.
  • magnetized anion mineral water for improving the organoleptic properties of alcoholic beverages are not known, as various of these prior art devices require direct contact of alcoholic beverages to the magnetic devices that were either by pouring the alcoholic beverages to a magnetic container (U.S. Pat. No. 655413), dipping a magnetic blade into the alcoholic beverages (U.S. Patent application 2006/0172041 A1 ) or pouring the wine through tubular permanent magnets during bottling (U.S. Pat. No. 5556654).
  • the direct contact of alcoholic beverages with the magnetic devices could introduce contaminants to the drink and might have hygienic concerns. Therefore, the present invention has solved the problem of the prior art devices by omitting the method of having direct contact of alcoholic beverages with magnetic devices and provides a more convenient and hygienic manner to improve the organoleptic properties of alcoholic beverages.
  • One aspect of the present invention relates to a method for improving an organoleptic properties of beverage substance, comprising steps of; pouring a magnetized liquid into a container; and soaking the beverage substance into the container, in such way that the magnetized liquid weaken the intra-molecular bonding and enhance the inter-molecular bonding of molecules in alcoholic beverages such as polyphenols, water and alcohol molecules, such that the organoleptic properties of the beverage substance improved without having direct contact to the substance using a magnetized liquid.
  • the beverage substance is stored in a container or original packaging such as bottle, glass or cups before soaking into the first container.
  • a container or original packaging such as bottle, glass or cups
  • the container is a closed or open ended container.
  • a further aspect of the present invention relates to a method of producing the magnetized liquid using a plurality of filtration medium, comprising steps of: passing the liquid through ion-exchange medium for releasing negative ions of the liquid to form an ionized liquid; enhancing the micro-nutrient density of the ionized water using an alkalizing minerals; forming the liquid into a smaller water molecule cluster with higher vibrational energy at molecular level and increase oxygen content of the liquid by using FIR emitting ceramic; and forming a magnetic field for increasing zeta potential of calcite and changing physical and chemical properties of the liquid molecules by using a magnetized medium.
  • the present invention relates to method for improving an organoleptic properties of beverage substance, comprising steps of using a magnetized ball to increase viscosity and water vaporization rate, and reducing water tension of the magnetized water.
  • Another aspect of the present invention relates to a system for improving an organoleptic properties of beverage substance comprising a magnetized liquid poured into a container, wherein the beverage substance soaked into the container, in such way that the magnetized liquid weaken intra-molecular bonding and enhance the inter-molecular bonding of the liquid molecules to form a magnetic field such that the organoleptic properties of the beverage substance improved without having direct contact to the substance using a magnetized liquid.
  • the magnetized liquid produced using a plurality of filtration medium, in which the filtration medium comprising: ion-exchange medium for releasing negative ions of the liquid to form an ionized liquid, alkalizing minerals for enhancing the micro-nutrient density of the ionized liquid; Far Infrared Rays (FIR) ceramic balls emitting far infrared energy for assisting the liquid form into smaller water molecule cluster with higher vibrational energy at molecular level and increasing oxygen content of the liquid; and magnetized medium for increasing zeta potential of calcite and changing physical and chemical properties of the liquid molecules to form a magnetic field.
  • FIR Far Infrared Rays
  • the organoleptic properties of beverage substance is improved by modification of tannins structures and content.
  • the magnetized medium further increase viscosity and water vaporization rate, and reduce water tension of the magnetized water.
  • Figure 1 illustrates a block diagram for producing Magnetized Water for improving organoleptic properties of alcoholic beverages.
  • Figure 2 illustrates one embodiment of an apparatus for producing Magnetized Water for improving organoleptic properties of alcoholic beverages.
  • Figure 3 illustrates another embodiment of an apparatus for producing Magnetized Water for improving organoleptic properties of alcoholic beverages.
  • the present invention relates to a method and system for improving the organoleptic properties of various alcoholic beverages such as wine and liquor in a container by using a liquid having magnetic properties.
  • the container of the alcoholic beverages are in contact with the magnetized liquid or soaked into the magnetized liquid, so that the magnetic properties can be transferred to alcoholic beverages across the container to improve the organoleptic properties of alcoholic beverages.
  • the alcoholic beverage container are made of glass or ceramic or any similar material that can transfer the effect of the magnetic properties.
  • the magnetized liquid contains higher energy potential of water molecules compared to normal water.
  • the energy potential of water molecules of magnetized liquid can be increased majorly by Far Infrared Radiation (FIR) irradiation and magnetizing process when passing through the apparatus.
  • FIR Far Infrared Radiation
  • FIR energy photons with quantum energy levels of 12.4 meV -1 .7 eV
  • FIR ceramic which is absorbed by water molecules and increases the vibrational level of bonds in molecules.
  • vibrational modes covering symmetric and anti-symmetric stretching, scissoring, rocking, wagging and twisting.
  • the water molecules able to rotate or move freely in an oscillating electric field with little or almost no energy loss at lower frequency.
  • the frequency of the electric field reaches about 108 Hz levels, the rotational mode becomes hindered due to "dielectric friction" effect, hence the absorbed energy starts dissipating by colliding or striking to the nearest neighbouring solution [A.R. Sheppard, M. L. Swicord, Q. Balzano. Health Phys., 2008; 95(4):365-96].
  • the dielectric relaxation of water at 310 K is around 25 GHz where the rotational response of the dipoles to the electromagnetic field is spread over to a broad frequency range.
  • Magnetized water has an increased viscosity and enthalpies, reduced surface tension of water [A. Szczes , E. Chibowski, L. Hotysz, P. Rafalski, Chemical Engineering and Processing 50 (2011 ) 124-127.] and an increased water vaporization rate [J. Nakagawa, N. Hirota, K. Kitazawa, M. Shoda, J. Appl. Phys. 86 (1999) 2923-2925.]. Clearly, magnetized water has altered characteristics, in term of energy potential of water molecules. Thus, magnetized water has been claimed to have beneficial effects to health and other applications.
  • Magnetized water has an increased viscosity and enthalpies, reduced surface tension of water and an increased water vaporization rate. Clearly, magnetized water has altered characteristics, in term of energy potential of water molecules. Thus, magnetized water has been claimed to have beneficial effects to health and other applications.
  • This present invented apparatus involves increasing the concentration of anions and minerals in the water before magnetized by permanent magnetic field to produce magnetized anionic mineral water with stronger energy that can be transferred to alcoholic beverages across the container (glass or ceramic) to improve the organoleptic properties of alcoholic beverages.
  • the Chinese Maotai spirit that has been soaked for 10 minutes in Diamond Star magnetized anionic mineral water has a smoother texture with a more blended taste with reduced bitterness and astringency as compared to the non-treated Maotai spirit of the same type; while the unique aroma of Maotai spirit and the other chemical properties were not affected.
  • Granular activated carbon is commonly used for removing organic constituents and residual disinfectants in water supplies via adsorption and catalytic reduction. Organics are removed by adsorption and residual disinfectants are removed by catalytic reduction.
  • Negative ion ceramic ball is made from natural stones through the nanometer processing, which can be continuously produced negative ions.
  • the amount of generating negative ions ranges from 1200 to 40000 p/s.cm3.
  • Maifan mineral rock is a special mineral rock used in Chinese medicine to treat various skin diseases. It is composed of minerals including but not limited to plagioclase feldspar, orthoclase feldspar, hornblende and biotite (silicate minerals). Maifan mineral rock contains plenty of micronutrient elements, such as calcium, iron, zinc, magnesium, copper, and selenium that are essential to health. It increases the micronutrient density in the water.
  • Far infrared ceramic ball can release weak electric current (0.06mA) in the process of treating water. It has an effective adsorption of lead, Chromium and other toxicity heavy metals.
  • the far-infrared mineralization can release the far-infrared ray, which can have resonance with water molecules and enables the water to form smaller molecule groups and increase the oxygen content of water.
  • Figure 1 illustrates a perspective view of the apparatus (100) to generate magnetized anionic mineral water showing 5 types of water-processing materials packed in three tubular filter housing with a raw water inlet (101 ) and a water outlet.
  • the water inlet (101 ) for attachment to the feeding water source is first passed through the activated carbon medium (102) in the first filter housing to remove unwanted organic constituents and chemical contaminants in the feeding water.
  • the water enters the second filter housing that contained anion balls or ion-exchange medium (103) that release negative ions in the water. Thereafter, the ionized water flows into the third filter housing that contained layers of plurality medium such as Maifan mineral rocks or alkalizing minerals (104), far infrared energy ceramic balls (105) or Ceramics are known to generate passively Far Infrared Rays (FIR), and magnetized balls (106) which increases the zeta potential of calcite and changes the physical and chemical properties of water molecules into magnetized water (107).
  • plurality medium such as Maifan mineral rocks or alkalizing minerals (104), far infrared energy ceramic balls (105) or Ceramics are known to generate passively Far Infrared Rays (FIR), and magnetized balls (106) which increases the zeta potential of calcite and changes the physical and chemical properties of water molecules into magnetized water (107).
  • Figure 2 illustrates a method of soaking of the alcoholic beverages in the original de-capped bottle (202) in the magnetized water (201 ) generated by the apparatus.
  • the alcoholic beverages in its own container or bottle could be soaked directly in the magnetized anionic mineral water for 10 minutes to significantly improve the organoleptic properties of the alcoholic beverages.
  • Figure 3 illustrates a method of soaking of the alcoholic beverages in a glass (302) in the magnetized water (301 ) generated by the apparatus.
  • the alcoholic beverages in its own glass could be soaked directly in the magnetized anionic mineral water for 10 minutes to significantly improve the organoleptic properties of the alcoholic beverages.

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  • Chemical & Material Sciences (AREA)
  • Organic Chemistry (AREA)
  • Engineering & Computer Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Water Supply & Treatment (AREA)
  • Environmental & Geological Engineering (AREA)
  • Hydrology & Water Resources (AREA)
  • Biochemistry (AREA)
  • General Engineering & Computer Science (AREA)
  • General Health & Medical Sciences (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Genetics & Genomics (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Food Science & Technology (AREA)
  • Toxicology (AREA)
  • Medicinal Chemistry (AREA)
  • Nutrition Science (AREA)
  • General Life Sciences & Earth Sciences (AREA)
  • Geology (AREA)
  • Water Treatment By Electricity Or Magnetism (AREA)
  • Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)

Abstract

L'invention concerne un procédé permettant d'améliorer les propriétés organoleptiques d'une substance de boisson, comprenant les étapes consistant à : verser un liquide magnétisé dans un récipient ; et tremper la substance de boisson dans le récipient, de telle sorte que le liquide magnétisé affaiblit la liaison intramoléculaire et améliore la liaison intermoléculaire des molécules du liquide pour former un champ magnétique de telle sorte que les propriétés organoleptiques de la substance de boisson s'améliorent sans avoir de contact direct avec la substance à l'aide d'un liquide magnétisé.
PCT/MY2017/050014 2017-02-22 2017-04-04 Procédé d'utilisation d'une eau minérale anionique magnétisée permettant d'améliorer les propriétés organoleptiques de boissons alcoolisées Ceased WO2018156009A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
MYPI2017700605 2017-02-22
MYPI2017700605 2017-02-22

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WO2018156009A1 true WO2018156009A1 (fr) 2018-08-30

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CN (1) CN108456615A (fr)
WO (1) WO2018156009A1 (fr)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN112978878A (zh) * 2021-02-09 2021-06-18 蔡惠卿 一种稳定小分子团水的水处理装置及其使用方法

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2022106915A1 (fr) * 2020-11-23 2022-05-27 Ecospec Noveltech Pte Ltd Système et procédé de traitement de boisson liquide à l'aide d'un champ électromagnétique comprenant des composantes du type ca et cc

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US20080169232A1 (en) * 2004-07-06 2008-07-17 Byung Kul Lee Functional Water Purifier
US20090230032A1 (en) * 2008-03-12 2009-09-17 Omega Patents, L.L.C. Treatment device for cooling and magnetically treating liquid within a container and associated methods
US20120125831A1 (en) * 2010-11-23 2012-05-24 Huang Hann Water treatment device

Family Cites Families (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN201932978U (zh) * 2010-12-31 2011-08-17 莆田市清华园电器发展有限公司 滤膜复合芯能量净水器

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US20080169232A1 (en) * 2004-07-06 2008-07-17 Byung Kul Lee Functional Water Purifier
US20090230032A1 (en) * 2008-03-12 2009-09-17 Omega Patents, L.L.C. Treatment device for cooling and magnetically treating liquid within a container and associated methods
US20120125831A1 (en) * 2010-11-23 2012-05-24 Huang Hann Water treatment device

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN112978878A (zh) * 2021-02-09 2021-06-18 蔡惠卿 一种稳定小分子团水的水处理装置及其使用方法

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