JP2009066461A - Intake and use of new unmixed deep sea water - Google Patents
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- 239000003651 drinking water Substances 0.000 claims abstract description 13
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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- 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
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- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02W—CLIMATE CHANGE MITIGATION TECHNOLOGIES RELATED TO WASTEWATER TREATMENT OR WASTE MANAGEMENT
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Abstract
Description
海洋深層水の取水と活用の技術分野である。
ただし、従来の海洋深層水と特性の異なる海洋深層水を取水し、その特性を生かし高付加価値製品を製造する、新しい海洋深層水とその活用技術である。It is a technical field of intake and utilization of deep ocean water.
However, it is a new deep ocean water and its utilization technology that takes deep ocean water with different characteristics from conventional deep ocean water and makes use of the properties to produce high value-added products.
従来の海洋深層水の定義と活用技術
従来、海洋深層水は太陽光が届かない水深約２００ｍ（補償深度）以下と定義され、表層水や陸水に比べ、低温安定性、清浄性、富栄養性、熟成性、ミネラル附存の特性がいわれ、取水と利活用の研究が進められてきた。しかし、海洋深層水を効果的に活用するためには水深２００ｍ以下の海水を一様に海洋深層水と定義するのは適当ではない。利用目的にあった特性を持つ海水を経済性を踏まえて選定、取水、活用することが効果的である。
近年の研究で、水深２００ｍから６００ｍは表層水と北太平洋中層水の混合域、６００ｍから１，０００ｍは北太平洋中層水と深層水の混合領域であることが解っている。更に、例えば高知県で海洋深層水を利用した漬物などの特許が認められているが、これは既存の取水施設から揚水した海水を海洋深層水とみなし、それを漬物に活用したもので、正しくは主に北太平洋中層水を漬物に活用したものであり、真の海洋深層水の特性を定義し、それを取水し、漬物への適用を述べたものではない。北太平洋中層水を対象にした技術や特許が本物の深層水に適用されるのは適当ではない。新しい知見に基づき、特許を含めた従来技術、用語を見直すと共に、真の海洋深層水の効用と活用法を改めて研究、議論する必要がある。Conventional definition and utilization technology of deep ocean water Deep ocean water has been defined as below 200m (compensation depth) where sunlight does not reach. Low temperature stability, cleanliness, eutrophication compared to surface water and land water. Characteristics of aging, maturity, and minerals are mentioned, and research on water intake and utilization has been promoted. However, in order to effectively use deep ocean water, it is not appropriate to uniformly define seawater having a depth of 200 m or less as deep ocean water. It is effective to select, draw in, and utilize seawater with characteristics that meet the purpose of use, taking into account economic efficiency.
Recent research has shown that the depth of 200m to 600m is the mixing region of surface water and North Pacific middle water, and the range of 600m to 1,000m is the mixing region of North Pacific middle water and deep water. Furthermore, for example, patents for pickles using deep ocean water are recognized in Kochi Prefecture. This is because seawater pumped from existing water intake facilities is regarded as deep ocean water and used for pickles. Is mainly the use of the North Pacific Middle Water for pickles, does not define the true deep sea water characteristics, take it, and describe its application to pickles. It is not appropriate that technologies and patents targeting the North Pacific middle water apply to real deep water. Based on new knowledge, it is necessary to review the prior art and terms including patents, and to research and discuss the benefits and use of true deep sea water.
混ざり気のない海洋深層水の選定と特性
海洋深層水の特性は先に述べたように、低温安定性、清浄性、富栄養性、熟成性、ミネラル特性がいわれていた。しかし、熟成性は定量性と効用が曖昧なこと、ミネラル特性は深層水の特性（表層水に対する差）というより元素による違いが大きいことから、近年、海洋深層水の特性として、低温安定性、清浄性、富栄養性のみにする人が多い。しかし、飲料水、漁業における鮮度保持や畜養、食品加工、医療、健康などで、海洋深層水の効用、活用法を考えるとき、熟成性、ミネラル特性は清浄性と相俟って相乗効果を発揮すると考えられる。すなわち、これらの効用を研究し、取水ではこれらの特性が優れた箇所に（平面、深度）こだわる必要がある。
すなわち、取水コストを低減しながらも、海洋深層水の特性を最大限に持ち合わせる取水箇所の選定と、その特性・効用を用いた高付加価値商品を例示することが求められている。Selection and characteristics of undisturbed deep ocean water As mentioned earlier, deep ocean water was characterized by low temperature stability, cleanliness, eutrophication, ripening, and mineral properties. However, since maturity is ambiguous in terms of quantitativeness and utility, and mineral characteristics are larger by element rather than deep water characteristics (differences from surface water), in recent years, as deep sea water characteristics, low temperature stability, Many people use only cleanliness and eutrophication. However, when considering the use and utilization of deep sea water in drinking water, fishery, keeping freshness, animal husbandry, food processing, medical care, health, etc., maturity and mineral properties combine synergistic effects with cleanliness. It is thought that. In other words, it is necessary to study these effects and focus on the places where these characteristics are excellent (planar, depth) in water intake.
In other words, there is a need to exemplify high-value-added products that use the characteristics and effects of selecting intake locations that maximize the characteristics of deep ocean water while reducing intake costs.
（１）清浄性の鉛直特性
海水に溶存又は懸濁する物質の鉛直方向の分布は、その成因や海洋の層構成により、図−１のように想定されている。人間生活に起因するものは川などから海に流入し、表層内で混合する。中層では北太平洋中層水の循環にも影響されるが、表層との混合により人的起源物質の混入が予測されている。一方、深層では中層との混合は生じているが、比較的人的起源物質の混合は少ない。(1) Vertical characteristics of cleanliness The vertical distribution of substances dissolved or suspended in seawater is assumed as shown in Fig. 1 depending on its origin and the layer structure of the ocean. Things resulting from human life flow into the ocean from rivers and mix in the surface layer. In the middle layer, it is influenced by the circulation of the North Pacific middle water, but mixing with human surface substances is predicted by mixing with the surface layer. On the other hand, in the deep layer, mixing with the middle layer occurs, but there is relatively little mixing of human origin materials.
（２）海水中の諸指標の鉛直分布
海洋中の温度、塩分濃度、溶存酸素量などの鉛直分布の概要は近年明らかにされつつある。日本近海北太平洋の諸指標の鉛直分布のイメージは図−２のようになる。これらから、清浄性や熟成性が必要なとき、それらが直接測定できないときでも、温度、塩分濃度、溶存酸素量などにより、最も適当な位置（平面、深度）を選定することが出来る。
すなわち、北太平洋中層水はその上下に比べ塩分濃度が低いため、表層水とその混合領域が解り、深層水との混合も塩分濃度の上昇で想定できる。かつ、ここで考える深層水の特性は清浄であることと海中における年代が最大になっていることである。そこでは溶存酸素量が最小になっている。上下の分布からは中層の溶存酸素量は大きいため、深さ方向には極小値を示す。
このような箇所は日本近海では１，０００〜１，５００ｍに存在する可能性が大きく、地形などにより１，０００ｍ付近で現れる。(2) Vertical distribution of various indicators in seawater The outline of vertical distribution of temperature, salinity, dissolved oxygen, etc. in the ocean has been clarified in recent years. Figure 2 shows an image of the vertical distribution of various indicators in Japan and the North Pacific Ocean. From these, when cleanliness and maturity are required, even when they cannot be measured directly, the most appropriate position (plane, depth) can be selected according to temperature, salinity, dissolved oxygen amount, and the like.
That is, since the North Pacific Middle Water has a lower salinity than the upper and lower waters, the surface water and the mixing region are understood, and the mixing with the deep water can be assumed by the increase in the salinity. And the characteristics of the deep water considered here are that it is clean and has the greatest age in the sea. There, the amount of dissolved oxygen is minimized. From the upper and lower distributions, the dissolved oxygen amount in the middle layer is large, so a minimum value is shown in the depth direction.
Such a place is likely to exist at 1,000 to 1,500 m in the sea near Japan, and appears near 1,000 m due to topography.
従来の取水深度による海洋深層水は清浄性、成熟性などで不十分であり、飲料水、漁業、食品加工、医療・健康などへ海洋深層水を利用する場合、本技術により海洋深層水の効用を最大限に発揮することが可能となる。
また、従来の水深３００ｍ前後は表層水の混合が激しい領域で、それぞれの機関で公表はされていないが特性の日々の変化が小さくなく、海洋深層水による高付加価値製品を製造する場合、品質管理が難しかったはずである。水深１，０００ｍに至り、時間変動のない安定した特性となり、利活用においても安定した品質を求めることができる。Conventional deep-sea water is not sufficient in terms of cleanliness and maturity due to the depth of water intake. When deep-sea water is used for drinking water, fishery, food processing, medical / health, etc., this technology is effective for deep-sea water. Can be maximized.
In addition, the conventional surface depth of around 300m is a region where the surface water is intensively mixed, and the daily changes in the characteristics are not small, although they are not publicized by each organization. It should have been difficult to manage. The water depth reaches 1,000m, and it has stable characteristics with no time fluctuation, and stable quality can be obtained even in utilization.
（１）求められる特性を最大限に発揮する海洋深層水の選定と取水
先に述べたように、清浄性や熟成性の特性は、当該海域の温度調査、塩分濃度調査、溶存酸素量調査により北太平洋中層水と本来の海洋深層水をその混合域も含め見分けることができる。
なお、取水コストの低減方法については特願２００５−６３０４０「海洋深層水の低コスト取水技術」などに示した。(1) Selection and intake of deep sea water that maximizes the required characteristics As mentioned earlier, the characteristics of cleanliness and maturity are determined by temperature survey, salinity concentration survey, and dissolved oxygen content survey in the sea area. North Pacific middle water and natural deep sea water can be distinguished, including their mixed areas.
In addition, about the reduction method of water intake cost, it showed to Japanese Patent Application 2005-63040 "low-cost water intake technology of deep sea water."
（２）混ざり気のない海洋深層水の活用
飲料水、漁業、食品加工、医療・健康などへ海洋深層水を利用する場合、海洋深層水の効用を最大限に発揮できる。(2) Utilization of unconfined deep ocean water When using deep ocean water for drinking water, fishery, food processing, medical treatment, health, etc., the benefits of deep ocean water can be maximized.
Ａ．ミネラルウォーターの製造
（１）従来の海洋深層水による飲料水製造技術
従来、海洋深層水を用い飲料水を製造する方法は逆浸透（ＲＯ）を用い脱塩し、ミネラル分を調整するために、原水、電気透析（ＥＤ）水、或いはにがりを添加して製造されてきた。
海水は特に塩分が卓越するため、ミネラル分を多くしたいと考えると原水を加えたときは塩分が強くなり限界がある。加えて、原水を用いる場合は精密濾過していないため、不純物も含まれることになるなど問題が残る。ＥＤによる方法では一価のイオンを選択的に除去することもでき、主に２価イオンのミネラルが豊富な飲料水を製造できる。しかし、１価のイオンが抜けることと、一般にコストが高いなどの問題がある。また、にがりを用いる方法ではにがりの成分が安定しないことが多く、飲料水として安定した成分を作りづらいなどの問題があった。A. Manufacture of mineral water (1) Conventional technology for producing drinking water using deep ocean water In the past, the method of producing drinking water using deep ocean water was desalted using reverse osmosis (RO) to adjust the mineral content. It has been produced by adding raw water, electrodialysis (ED) water, or bittern.
Seawater is particularly salty, so if you want to increase the mineral content, adding raw water will increase the saltiness and limit. In addition, when raw water is used, there is a problem that impurities are included because it is not microfiltered. In the ED method, monovalent ions can be selectively removed, and drinking water mainly rich in divalent ion minerals can be produced. However, there are problems such as loss of monovalent ions and generally high cost. In addition, the method using bittern often has a problem that the bittern component is not stable and it is difficult to make a stable component as drinking water.
（２）新しい海洋深層水を活用した新しい飲料水製造技術
１）原水の混入
まず、原水を混入する場合、新しい海洋深層水は特に清浄性に優れるものであるが、ここでは念を入れ、ＭＦ膜で濾過、加熱殺菌などをすることが望ましい。(2) New drinking water production technology utilizing new deep ocean water 1) Raw water mixing First, when mixing raw water, the new deep sea water is particularly clean, but here we take MF It is desirable to filter and heat sterilize with a membrane.
２）軟水器の活用
軟水器は従来硬水からミネラルを除去し軟水を得るために用いられてきた。ミネラルを除去するイオン交換樹脂が一杯になったときは、Ｎａ水溶液で再生処理し、再利用されてきた。海水を軟水器にかけた場合の再生過程における排水は、イオン交換樹脂に吸着したミネラル分がＮａ＋で置き換わり、ミネラル分がイオン化して出てくることになる。
また、再生処理水としてＮａｃｌ水溶液の他、Ｃａｃｌ２、Ｋｃｌなどにより、更に成分調整が可能となる。2) Utilization of water softeners Water softeners have been used to remove minerals from hard water to obtain soft water. When the ion exchange resin for removing minerals is full, it has been recycled with an aqueous Na solution. In the drainage in the regeneration process when seawater is applied to the water softener, the mineral content adsorbed on the ion exchange resin is replaced with Na +, and the mineral content is ionized and comes out.
Further, the component can be further adjusted by using Nacl aqueous solution, Cacl2, Kcl, or the like as the regeneration treated water.
３）配合
更に、このミネラル豊富な再生水を直接用いる方法や更にこれをＥＤによりＮａなどを選択的に除去したものなどにより、ミネラル成分の異なった濃縮液を得ることが出来る。すなわち、これら複数のミネラル濃縮液を適度の割合で配合することにより、比較的低コストで目的とするミネラルバランスの飲料水を製造することができる。3) Formulation Further, concentrated solutions having different mineral components can be obtained by a method of directly using this mineral-rich reclaimed water or by further removing Na or the like selectively by ED. That is, by blending these multiple mineral concentrates at an appropriate ratio, it is possible to produce drinking water with the desired mineral balance at a relatively low cost.
（３）還元性の付与
１）従来の海洋深層水飲料
ガスを溶かした飲料水では二酸化炭素が主流で、或いは日本人の酸素好きを捉え、酸素をとけ込ませた飲料水もある。学会などで活性水素の効用がいわれると、還元水や活性水素水なども売られたりした。しかし、単なる水素の効用を認め、適量の水素を混入させた飲料はなかった。また、海洋深層水飲料はそれ自体酸化還元電位が低いこともあり、特に酸化還元電位を下げる工程は取られてこなかった。(3) Giving reducibility 1) Conventional deep sea water drinks Drinking water in which gas is dissolved is mainly carbon dioxide, or there is drinking water that captures the Japanese oxygen lovers and infuses oxygen. When the use of active hydrogen was mentioned at academic societies, etc., reduced water and active hydrogen water were also sold. However, there was no beverage in which only an effect of hydrogen was recognized and an appropriate amount of hydrogen was mixed. In addition, deep sea water beverages themselves have a low oxidation-reduction potential, and in particular, a process for lowering the oxidation-reduction potential has not been taken.
２）マイクロ（ナノ）バブルによる水素の混合
水素は水に溶けにくい気体であるが、一方ではその溶解量が温度により殆ど変化しないなどの特性を有する。すなわち、一旦注入・溶解した水素は加熱殺菌などの製造工程の影響を受けないため、低コストで還元水を製造することが可能になる。2) Mixing of hydrogen by micro (nano) bubbles Hydrogen is a gas that is difficult to dissolve in water, but on the other hand, its amount of dissolution hardly changes with temperature. That is, once injected / dissolved hydrogen is not affected by the production process such as heat sterilization, it is possible to produce reduced water at low cost.
Ｂ．畜養、鮮度保持などでの活用
混ざり気のない海洋深層水の清浄性と溶存酸素量が少ないことはそのまま鮮度保持に有効と考えられるが、一方、畜養の場合、溶存酸素量が少ないことから、長期間魚介類が生存することは適当でない。すなわち、海中の生物を活性化させるにはマイクロナノバブルで酸素を溶解させるとよい。B. Utilization for animal husbandry, freshness maintenance, etc.The cleanliness of unconfined deep seawater and the low amount of dissolved oxygen are thought to be effective for maintaining freshness, but in the case of animal husbandry, the amount of dissolved oxygen is small. It is not appropriate that fish and shellfish survive for a long time. That is, in order to activate living organisms in the sea, it is preferable to dissolve oxygen with micro-nano bubbles.
Ｃ．食品加工分野
海洋深層水を用いた豆腐、パン、干物などが美味しいことは知られている。その原因はミネラル特性にあると考えるが、これは清浄性と相俟って効果が発揮されると考えられる。本海洋深層水の清浄性、ミネラル特性、更に溶存酸素量が小さいことなどはこれら食品加工分野で効果を発揮することが期待できる。C. Food processing field It is known that tofu, bread and dried fish using deep ocean water are delicious. The cause is considered to be mineral properties, but this is considered to be effective in combination with cleanliness. The cleanliness, mineral properties, and low dissolved oxygen content of this deep ocean water are expected to be effective in these food processing fields.
Ｄ．医療健康
従来、アトピーなどに海洋深層水の清浄性やミネラル特性が効果があることはいわれてきた。しかし、アトピー症状自体が非常に複雑な要因を持つ上、全てのアトピー症状に効果があるわけでもないことから、半数以上の人に改善効果が認められるにもかかわらず、薬事法との関係もあってか、公に語られることはなかった。
従来は表層水と北太平洋中層水の混合域で取水していたことを踏まえると、今回提案する海洋深層水の清浄性、ミネラル特性などは十分期待できる。D. Medical health Traditionally, it has been said that atopy and other substances are effective in the cleanliness and mineral properties of deep ocean water. However, since atopic symptoms themselves have very complex factors, and not all atopy symptoms are effective, the relationship with the Pharmaceutical Affairs Law has been observed even though more than half of the patients have improved effects. It was never told publicly.
Based on the fact that the surface water and the North Pacific middle water were taken in the past, the cleanliness and mineral characteristics of the deep ocean water proposed here can be fully expected.
Claims (6)
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| JP2005364008A JP2009066461A (en) | 2005-11-18 | 2005-11-18 | Intake and use of new unmixed deep sea water |
| PCT/JP2006/322996 WO2007058314A1 (en) | 2005-11-18 | 2006-11-17 | Deep seawater, methods of intaking and using deep seawater and method of producing deep seawater product |
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| JP2016112031A (en) * | 2014-12-11 | 2016-06-23 | 株式会社メニコン | Method for producing fine bubble-containing sterilization liquid, fine bubble-containing sterilization liquid obtained by the production method, and the fine bubble-containing sterilization liquid |
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| JP2008149245A (en) * | 2006-12-15 | 2008-07-03 | Tadayoshi Fukagawa | Functional water and its manufacturing method |
| JP5596907B2 (en) * | 2008-06-06 | 2014-09-24 | 大日精化工業株式会社 | Method for producing composition for wound treatment |
| CN113003840B (en) * | 2021-03-08 | 2022-12-06 | 北京公众健康饮用水研究所 | Integrated water and preparation method thereof |
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| JP2004121962A (en) * | 2002-10-01 | 2004-04-22 | National Institute Of Advanced Industrial & Technology | Method and apparatus for using nanobubbles |
| JP4614623B2 (en) * | 2003-01-20 | 2011-01-19 | ホシザキ電機株式会社 | Water production method for use in agriculture |
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| JP2016112031A (en) * | 2014-12-11 | 2016-06-23 | 株式会社メニコン | Method for producing fine bubble-containing sterilization liquid, fine bubble-containing sterilization liquid obtained by the production method, and the fine bubble-containing sterilization liquid |
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