RU2270590C1 - Drinking water with increased content of 1н2 16о and foodstuffs containing the same - Google Patents

Abstract

FIELD: food processing industry.

SUBSTANCE: drinking water with increased content of

represents industrially obtained light water containing at least 997.13 g/kg (or at least 997.36 g/kg, or at least 997.51 g/kg) based on total water amount, wherein sum amount of

¹H₂D¹⁶O, ¹H₁D¹⁷O, ¹H₁D¹⁸O,

and

is at most 2.87 g/kg (or at most 2.64 g/kg, or at most 2.49 g/kg) based on total water amount. Drinking water with increased content of

is useful in production of dairy, confectionary, bakery, fat-and-oil products, souses, fish and meat products, pasta, chewing gum, soy products, vinegar, vodka, brandy, tincture, balsam, liquor, alcohol cocktail, soft drink, mineralized water, functional products animal feed supplement.

EFFECT: water for optimization of isotopic composition in human body, foodstuffs and beverages of high technological characteristics.

27 cl, 1 dwg, 4 tbl, 26 ex

Description

The group of inventions relates to the field of food industry.

The quality and environmental friendliness of food and drinks, including drinking water, determine the quality of life and human health.

The qualitative characteristics of food and drinks, in turn, substantially depend on the quality and purity of the water included in their composition. In this regard, the problem of water purification for its use in various sectors of the food industry is very acute.

Water from the point of view of chemistry is a substance consisting of H ₂ O molecules. In nature, completely pure water does not exist. Natural water always in one way or another contains mechanical, chemical and biological impurities.

Depending on the intended use, water is subjected to different purification methods. Filtration, distillation, and the use of the reverse osmosis effect make it possible to obtain water with the necessary degree of purity: distilled, deionized, while being sterile or non-sterile, pyrogen-free, etc. etc. The amount of mechanical, chemical, biological impurities can be reduced to very low levels, for example, using methods using the osmosis process. However, traditional purification methods do not change the isotopic composition of Н ₂ О molecules, as a result of which water molecules containing heavy isotopes of hydrogen and oxygen remain, on average, in natural water in total by weight up to 2.97 g / kg (calculations are given below).

Water is an integral component of all biological systems. Its functions are extremely diverse and are not limited to the role of the environment in which biochemical processes and diffusion of metabolites occur. Water takes a direct part in chemical and biochemical reactions, actively participates in the structure formation and stabilization of biopolymers and supramolecular systems, provides conformational mobility of biopolymers, participates in the processes of osmoregulation and transport of substances [1].

The presence in water of an excessive amount of heavy isotopes of hydrogen and oxygen negatively affects the biochemical processes and vital functions of the human body.

In this regard, it is relevant to obtain drinking water with a lower content of heavy isotopes and to produce food products on its basis.

It is well known that a water molecule H ₂ O consists of two chemical elements - hydrogen H and oxygen O. In turn, each element is a combination of several isotopes [2].

Further in the text:

the concept of “hydrogen” (the letter H) means a chemical element as the totality of all possible hydrogen isotopes;

the concept of “oxygen” (letter designation O) means a chemical element as the totality of all possible oxygen isotopes;

the concept of "water" means any real water, including natural or industrial-produced water, which is a mixture of H ₂ O and a large number of different substances, in the form of mechanical impurities, dissolved gases, salts, biological impurities, etc., subject to or not suitable for disposal, depending on the further use of water;

the letter designation H ₂ O means the totality of all possible isotopic varieties of water molecules formed by isotopes of chemical elements - hydrogen H and oxygen O.

Hydrogen in nature is represented by stable non-radioactive isotopes:

- protium (letter designation ¹ N);

- deuterium (letter designation ² H, historical designation D, hereinafter referred to as letter designations D or equivalent ² H).

Oxygen, in turn, is represented by three stable non-radioactive isotopes:

- oxygen-16 (letter designation ¹⁶ O);

- oxygen-17 (letter designation ¹⁷ O);

- oxygen-18 (letter designation ¹⁸ O).

This invention relates only to the above stable, non-radioactive isotopes, since the presence in the water used for human needs, radioactive elements is unacceptable.

Stable hydrogen isotopes with stable oxygen isotopes form 9 isotopic varieties of water molecules, namely: ¹ H ₂ ¹⁶ O, ¹ H ₂ ¹⁷ O, ¹ H ₂ ¹⁸ O, ¹ HD ¹⁶ O, ¹ HD ¹⁷ O, ¹ HD ¹⁸ O, D ¹⁶ O, D ¹⁷ O, D ¹⁸ O. In quantitative terms, the bulk of the water of natural sources is represented by ¹ H ₂ ¹⁶ O molecules, consisting of light isotopes ¹ H and ¹⁶ O. The number of water molecules containing heavy isotopes D, ¹⁷ O, ¹⁸ О, depends on the concentration of these isotopes, which in natural water fluctuates within the limits fixed in the basic standards of the isotope composition of the hydrosphere S MOW and SLAP.

The volume of water reserves in various reservoirs of the Earth's hydrosphere is approximately 1834 million m ³ . Of these, the proportion of water oceans 1370 ^mln.m3, river and lake waters - 0.231 ^mln.m3, glacier water - 24 million m ^3, etc. [3].

Since the bulk of the water on Earth is concentrated in the oceans and ocean water is very stable in isotopic composition, the quantitative content of heavy ² H and ¹⁸ O isotopes in it is accepted as the international standard SMOW (standard for mid-ocean water).

For the SMOW standard, the ratio of deuterium to protium in water is D / ¹ H = 155.76 × 10 ^-6 , and the ratio of oxygen isotopes is ¹⁸ O / ¹⁶ O = 2005.20 × 10 ^-6 [4].

The concentration of D, ¹⁷ O, ¹⁸ O isotopes in water can be expressed either in fractions, or in atomic percent (at.% Or ‰), or in ppm units (part per million - part per million) [3, 5]. The sum of the concentrations of protium and deuterium, as well as the sum of the concentrations of three oxygen isotopes, is equal to 100 at.% Or a million (in ppm units).

According to the international standard SMOW, the absolute content of deuterium and oxygen-18 in ocean water is:

D _SMOW / ¹ H _SMOW = (155.76 ± 0.05) × 10 ^-6 or 155.76 ppm ¹⁸ O _SMOW / ¹⁶ O _SMOW = (2005.20 ± 0.45) × 10 ^-6 or 2005 ppm [ four].

It is these values in the SMOW standard that are taken as a reference point. There are relative units expressing the content of deuterium and oxygen-18 in water molecules, equated to zero and denoted for deuterium as δD = 0 ‰ (or 155.76 ppm), for oxygen-18 δ ¹⁸ О = 0 ‰ (or 2005.2 ppm).

In samples of water samples containing isotopic varieties of H ₂ O molecules that differ from SMOW, the values of δD and δ ¹⁸ O are expressed as ‰ in the form of a relative deviation from zero to a larger (with a + sign) or a smaller (with a - sign).

To calculate the units δD and δ ¹⁸ O, the following formula is used [6]:

As a result of mathematical transformations and substitutions of the values of the above values, we obtain the following formula for converting the concentration from the relative values of δD and δ ¹⁸ O to ppm units:

(D) ppm = 155.76 (δD / 1000 + 1)

( ¹⁸ O) ppm = 2005.2 (δ ¹⁸ O / 1000 + 1),

where (D) ppm and ( ¹⁸ O) ppm are the contents of D and ¹⁸ O, respectively, expressed in ppm.

The lowest concentrations of deuterium and oxygen-18 found in natural water are described by the international standard SLAP (Light Antarctic Precipitation Standard). The deuterium concentration according to SLAP is D / ¹ H = 89 × 10 ^-6 (89 ppm or δD = -428 ‰). The oxygen-18 concentration according to SLAP is ¹⁸ O / ¹⁶ O = 1894 × 10 ^-6 (1894 ppm or δ ¹⁸ O = -55.5 ‰) [4].

The change in the concentration of oxygen-17 in natural waters due to its physicochemical properties is rather rigidly connected with the change in the concentration of oxygen-18. According to various authors, the concentration ratio of ¹⁸ O / ¹⁷ O is in the range from 4.9 to 5.5 [7, 8]. Thus, the concentration of oxygen-17 in natural waters by SMOW is 390 ppm (0.039 at.%), And by SLAP it decreases to 368 ppm (0.0368 at.%) [3, 4, 7].

The above standard values of the concentration of heavy isotopes make it possible to calculate the percentage and, ultimately, the weight quantity of isotopic varieties of H ₂ O molecules in water from natural sources within the framework of the SMOW and SLAP standards.

Intensive isotopic exchange of hydrogen atoms (protium and deuterium) occurs in water between H ₂ O molecules. In this case, a thermodynamic equilibrium is established between isotopic varieties of water molecules containing deuterium. As a result of this process, the largest proportion of water molecules containing deuterium in quantitative terms is ¹ HD ¹⁶ O. In waters that are close to natural in isotopic composition, the quantitative fraction of D ₂ ¹⁶ O, D ₂ ¹⁷ O, D ₂ ¹⁸ O, ¹ HD ¹⁷ O, ¹ HD ¹⁸ O is small and totals less than 0.0009 g / kg. Subsequently, in some simplified calculations, the fraction of these molecules can be added to the fraction of ¹ HD ¹⁶ O.

As a result of the redistribution of deuterium atoms between water molecules, the value of ¹ HD ¹⁶ O / ¹ H ₂ ¹⁶ O doubles in comparison with the value of D / ¹ H.

So, for SMOW with a concentration ratio of D / ¹ H = 155.76 × 10 ^{-6, the} ratio of ¹ HD ¹⁶ O / ¹ H ₂ ¹⁶ O doubles and amounts to 311.52 × 10 ^-6 .

Thus, in natural waters, 1,000,000 H ₂ O molecules contain on average 997,284 molecules of ¹ H ₂ ¹⁶ O, 311 molecules of ¹ HD ¹⁶ O, 390 molecules of ¹ H ₂ ¹⁷ O, and about 2005 molecules of ¹ H ₂ ¹⁸ O. Mass fraction and the corresponding weight amount of isotopic varieties of H ₂ O molecules in natural water that meets the SMOW standard is shown in Table 1. Similar indicators for natural water that meets the SLAP standard are shown in Table 2.

When calculating the molecular masses of isotopic varieties of water molecules, the following values of atomic masses in international carbon units were used:

mass of ¹ N is equal to 1.007825035

mass D is 2.014101779

mass of ¹⁶ O is equal to 15,99491463

¹⁷ O mass is 16.9991312

the mass of ¹⁸ O is equal to 17,9991603 [9].

As can be seen from the tables, the content of ¹ H ₂ ¹⁶ O in natural water is in the range from 997.0325 g / kg (which is 99.729%) to 997.3179 g / kg (which is 99.755%). The above calculations are completely consistent with the data of other authors, according to which the concentration of ¹ H ₂ ¹⁶ O in natural water is in the range from 99.731% to 99.757% (Rothman et al. J. Quant. Spectrosc. Radiat. Transfer, 1998, 60, 665. Rothman et al. J. Quant. Spectrosc. Radiat. Transfer, 2003, 82, p. 9; R. van Trigt, Laser Spectrometry for Stable Isotope Analysis of Water Biomedical and Paleoclimatological Applications, 2002, Groningen: University Library Groningen, p.50).

Thus, natural water with a content of ¹ H ₂ ¹⁶ O of more than 997.3179 g / kg (99.757%) was not found in nature, and the bulk of natural water is water with a content of ¹ H ₂ ¹⁶ O 997.0325 g / kg (99 , 73%).

In total, in natural water, the weight concentration of molecules ¹ H ₂ ¹⁷ O, ¹ H ₂ ¹⁸ O, ¹ HD ¹⁶ O, ¹ HD ¹⁷ O, ¹ HD ¹⁸ O, D ₂ ¹⁶ O, D ₂ ¹⁷ O, D ₂ ¹⁸ O can make up to 2.97 g / kg, which is a significant value comparable to the content of other characteristic components in natural water. For example, the total salinity of drinking water may be from 1 to 5 g / kg. Such a transition from conventional atomic units to weight indicators of the number of isotopic varieties of H ₂ O molecules makes it possible to evaluate the purity and uniformity of water by its isotopic composition.

In accordance with the data presented, the concepts of isotope-light and isotope-heavy waters can be arbitrarily defined.

Isotope-light include natural water, in which the content of molecules, including heavy isotopes, approaches the SLAP standard. Also included in this category are artificially produced waters with a low concentration of deuterium, but with a natural oxygen isotopic composition in H ₂ O. Such waters are Melt Water, Relic Water, and a number of others [10-15]. The author of patents [14, 15] for water from which deuterium is removed by a specific method, proposes its own name DDW (Deuterium Depleted Water - deuterium depleted water) [5].

Traditionally, several terms are used in the literature regarding isotopic heavy waters.

Heavy water is called water with a high deuterium content and a natural oxygen isotopic composition.

Heavy oxygen water is called water with a high content of oxygen-18 and the natural isotopic composition of hydrogen.

Heavily oxygenated oxygen-17 water is called water with a high content of oxygen-17 and the natural isotopic composition of hydrogen.

Thus, in general, water with an increased content of at least one of the types of molecules can be considered isotope-heavy, in general: ¹ H ₂ ¹⁷ O, ¹ H ₂ ¹⁸ O, ¹ HD ¹⁶ O, ¹ HD ¹⁷ O, ¹ HD ¹⁸ O, D ₂ ¹⁶ O, D ₂ ¹⁷ O, D ₂ ¹⁸ O, and, accordingly, a reduced content of ¹ H ₂ ¹⁶ O, and isotope-light - water with a reduced content of at least one of the varieties of molecules: ¹ H ₂ ¹⁷ O, ¹ H ₂ ¹⁸ O, ¹ HD ¹⁶ O, ¹ HD ¹⁷ O, ¹ HD ¹⁸ O, D ₂ ¹⁶ O, D ₂ ¹⁷ O, D ₂ ¹⁸ O, and, accordingly, an increased content of ¹ H ₂ ¹⁶ O. At the same time, an increase or a decrease in the number of ¹ H ₂ ¹⁶ O molecules, as well as molecules containing heavy isotopes, may not be only absolute (above or below the standard indicators SMOW and SLAP), but also relative - in relation to this indicator, characteristic of drinking water in a specific region of a person's residence.

The physical, chemical and biological properties of each of the isotope-heavy waters (heavy in D, heavy in oxygen ¹⁷ O, heavy oxygen ¹⁸ O) are significantly different from each other and from the properties of natural water. For example, boiling and freezing temperatures, density, and the rate of chemical reactions are different; tolerance is reduced in biosystems right up to death when used on whole living organisms [3, 16-19]. This allows us to consider the above heavy isotopic modifications of H ₂ O as various independent substances, which are impurities with respect to ¹ H ₂ ¹⁶ O. The reaction of biosystems when exposed to H ₂ O may vary depending on quantitative and qualitative changes in the isotopic composition of H ₂ O. The use of water with an increased concentration of heavy isotopes, in particular deuterium, causes pronounced toxic effects at the body level, limiting the possibility of its use in the treatment prophylactic purposes [16]. At the same time, positive biological activity of waters obtained using various technological processes belonging to the category of isotope-lungs with a decrease to one degree or another in comparison with the initial concentration of deuterium was recorded at different sites [5, 10-15, 20- 26].

The literature data also indicate the biological effectiveness of snow or melt water, expressed in its stimulating effect on the growth and development of plants [25, 26]. To date, this phenomenon has also been associated with a reduced deuterium content in such water. However, numerous measurements have established that in melt water not only the concentration of deuterium decreases, as previously assumed, but also the concentration of heavy oxygen isotopes [4]. As our studies have shown, the content of ¹ H ₂ ¹⁶ O in sediments in a region is often slightly higher than in natural water in this region. So, if in Moscow, according to the VSEGINGEO standard, the content of ¹ H ₂ ¹⁶ O in water is 997.0927 g / kg (deuterium is 141.1 ppm, oxygen-17 is 386 ppm, oxygen-18 is 1982.9 ppm) [ four]; then in melt water from city snow, it can increase to 997.1639 g / kg (deuterium is 128 ppm, oxygen-17 is 379 ppm, oxygen-18 is 1950 ppm).

In natural waters, the quantitative ratio of isotopic varieties of H ₂ O molecules depends on the geographic location of the region, climatic conditions, precipitation, season of the year. [four]. Ocean water, which makes up the bulk of the water on Earth, contains less ¹ H ₂ ¹⁶ O compared to the main fresh water reserves. For freshwater sources, this indicator fluctuates, but generally has a tendency to increase compared to ocean water. However, natural sources of water with the highest content of ¹ H ₂ ¹⁶ O, amounting to 99.757% (Antarctic and high-mountain glaciers), are located in sparsely populated or almost unpopulated areas.

An increase in the concentration of heavy isotopes in the human body leads to a change in the normal course of biochemical processes, which reduces the functionality of the body. As a result, there is a need to increase the content of ¹ H ₂ ¹⁶ O in ordinary drinking water.

In the prior art there is no description of drinking water with a high content of ¹ H ₂ ¹⁶ O, as well as food products based on it. The prior art known food product for the prevention of diseases, containing 111-135 million ^-1 (111-135 ppm) deuterium, representing water, based on which the standard production methods prepare soft drinks, including drinking water and a beer or produce algae, or plants with a low deuterium content, which serve as the main material for food products, RU 2125817 [14].

This technical solution is the closest technical solution (analogue) in relation to the claimed drinking water with a high content of ¹ H ₂ ¹⁶ O.

According to this patent, water with a reduced deuterium content is obtained by boiling distilled water in a distillation column for 30-50 plates at a pressure of 50-60 mbar, with a reflux ratio of 12-13 and a 10-fold vat residue. By using such parameters the deuterium concentration in the first fractions 20-30 million ^-1. By increasing the number of plates can be lowered deuterium content of the water to 1-10 million ^-1 (1-10 ppm). In the same patent, it is proposed to produce D-depleted water (the name proposed by the author for water with a low deuterium content) using electrolysis. The concentration of D in water thus obtained is 30-40 million ^-1 (30-40 ppm). It is further proposed to mix prepared by methods conventional water with water to obtain a deuterium content of between 111 and 135 million ^-1 (111-135 ppm).

Based on such deuterium depleted water, fruit juices, syrups, soft drinks and beer are produced. In the process of cultivating vegetables and fruits are irrigated with water containing 111-135 ppm deuterium ^-1 (111-135 ppm). The processing of algae, vegetables and fruits grown using D-depleted water is carried out by standard methods.

In this way, it is possible to obtain water only with a modified deuterium content, and the degree of depletion is quantitatively very small (111-135 ppm), as a result of which the resulting products have low biological activity.

The closest technical solution for a dairy product is patent RU No. 2128443, which describes a dairy product [27]. To obtain a fermented milk product, yeast yeast is added to fat-free kefir, subjected to mechanical stirring, aeration. Then make melt water and bee honey, followed by mechanical stirring. The resulting mixture was subjected to aeration at room temperature until gassing. The product is cooled at a temperature of 6-10 ° C for 12-24 hours in a hermetically sealed vessel. In this way, the biological value of the product is increased. However, the biological activity of such melt water is extremely small and does not provide the product with preventive and functional properties.

The closest technical solution for a confectionery product is patent RU No. 2041640, which describes a chocolate product obtained by mixing prescription components: powdered sugar, cocoa products, pre-activated water and other components provided for by the recipe [28]. The ground mass in a five-roll mill with magnetized rolls is moistened with the addition of sodium chloride, activated in the alkaline zone of the activator, dried and cast into molds previously formed from aluminum foil. A tubular electrode is placed in the center of the mass casting (into the mold) and pulses are supplied with a current frequency of 400-1000 Hz at a pulsed current density of 0.1-6.0 kA / m ² for 0.1-1.0 minutes with the same pulse duration and pauses outside the form. Then the compacted mass is cooled by air with a temperature of 5-8 ° C to a temperature of 10-12 ° C with the formation of crystals and solidification of the mass. However, despite the improvement in the quality of the product due to giving it increased aesthetic, taste and nutritional properties, the method is complex, and activated water does not give the product the necessary functional properties.

The closest technical solution for a bakery product is patent RU No. 2204256, which describes bread [29]. A method for the production of bread dough includes soaking bran, kneading dough from wheat flour, yeast, prepared bran and table salt. Soaking bran is carried out in a two percent solution of sodium chloride. The solution is preliminarily subjected to electrochemical treatment to a pH of 3.2-3.6 and a redox potential of +1136 +1128 mV. Before mixing the dough, a semi-finished product is prepared from electrochemically activated water at a temperature of 45-48 ° C and bran in an amount of 10-12% by weight of flour. Stir the mixture until smooth, incubated for 40-45 minutes at a temperature of 45-48 ° C. The proposed method for the preparation of dough for bread of high nutritional value can improve the quality, increase the microbiological purity and nutritional value of bread, slow down the process of its hardening, reduce the cost of production. However, electrochemically activated water improves the technological properties of the product, but does not affect its healing properties.

The closest technical solution in relation to the oil and fat product is patent RU No. 2164755, which describes an oil and fat phospholipid product containing water [30]. Water is commonly used in the production of hydrogenated fats, margarine, mayonnaise, oil substitutes, dressings, etc. However, in this case, it is not biologically active.

The closest technical solution for sauce is the patent RU No. 2099973, which describes a dietary emulsified sauce paste [31]. As an emulsifier, a protein-flour mixture prepared on the basis of dextrinized wheat flour and sodium caseinate or fat-free cottage cheese is used, moreover, before brewing a protein-flour mixture, sodium caseinate is dissolved in drinking water with a 1: 6 hydraulic module, and fat-free cottage cheese is mixed with sodium bicarbonate and water in a ratio of 5: 0.05: 4.95 and heated to a temperature of 60-78 ° C with constant stirring. However, the use of ordinary drinking water in this case does not give the final product prophylactic or dietary properties.

The closest technical solution for fish and meat products is patent RU No. 2130267, which describes a fish and meat product that contains activated water in the composition of the smoke composition [32]. The described solution can be used in smoke production for the production of fish and meat products, as well as a flavoring additive in canning and preserving industries. The method involves the extraction of smoke from smoke-forming raw materials, the selection of the target product by adsorption and condensation of the smoke-air mixture with an aqueous component and its purification. As the aqueous component, activated water obtained by electroprocessing an initial aqueous mixture, for example, drinking water or an aqueous solution of sodium chloride in a diaphragm electrolyzer, is used. The use of activated water makes it possible to produce a highly concentrated solution of the smoking preparation, which has increased coloring and penetrating ability, as well as pronounced antiseptic properties, giving it increased resistance to microbial and oxidative damage. However, in this case, activated water does not possess biologically active and functional properties.

The closest technical solution for pasta is the copyright certificate SU No. 1794440, which describes pasta [33]. The method of their production provides a decrease in the consistency of the test and an increase in the electrical conductivity of the water-salt solution, while the amount of sodium chloride in the aqueous solution is 0.5-1.0% by weight of flour. Before electrochemical treatment in the cathode zone, the solution is treated in the anode zone to achieve a pH of 5-3, and processing in the cathode zone is carried out until a pH of 9.5-10.5 is reached. However, an aqueous salt solution treated in this way improves only the technological properties of the products, but in no way affects their biological and nutritional characteristics.

The closest technical solution for chewing gum is the application RU No. 96100746, which describes a chewing gum containing a water-insoluble base portion and a water-soluble base portion [34]. However, it contains an unencapsulated natural caffeine-containing substance selected from the group consisting of tea, coffee beans, instant tea and instant coffee, or a mixture thereof. Moreover, this substance is added to the base of chewing gum and a portion that is soluble in water, which is at least 1% by weight of the chewing gum. However, an additive in the form of an unencapsulated natural caffeine-containing substance is introduced into the product for a specific purpose - to give it tonic properties, but not dietary.

The closest technical solution in relation to vinegar is the book of L.V. Ivanova “Spices. Spice. Seasonings ”, Smolensk,“ Rusich ”, 1999, p. 354-364, which describes the preparation of vinegar using water, such as pear vinegar (p. 358), as well as the manufacture of vinegar by diluting water with acetic essence or acetic acid [35]. However, the use of ordinary drinking water does not impart biologically active properties to the product.

The closest technical solution for soya product is patent RU No. 2171293, which describes a method for processing soya raw materials [36]. As starch-containing raw materials use soybeans or okara (cake), obtained from soybeans as a result of squeezing soy milk on a filter press. Soy flour is obtained from germinated soybeans, pre-treated for at least 3 hours before germination with a growth stimulant. As the latter, activated water is used on a membrane electrolyzer with a negative redox potential of (-500) - (- 900) mV and a pH of 9.0-11.0, introduced in an amount of at least 50% by weight of soybeans. Such soy flour can be further used for the production of various soy-based foods. However, activated water does not provide the product with sufficient taste.

The closest technical solution for vodka is the patent RU 2120978, which describes the composition of the ingredients for the preparation of vodka, containing cubeba, eucalyptus, wormwood, sugar, rectified ethyl alcohol "Extra" and natural drinking water from the Krasnoyarsk source with a hardness of 0.3 mol [ 37]. A disadvantage of the known composition is that for the preparation of vodka requires water from a certain area, which complicates its production.

The closest technical solution for cognac is the application RU 98122040, where cognac alcohol is diluted with softened water, sugar syrup, color and other blending materials are added to the mixture [38]. However, the finished product has low organoleptic characteristics.

The closest technical solution for tincture and balm is patent RU 2098475, which describes the composition of the ingredients for the preparation of tincture-balm containing St. John's wort, yarrow, cinnamon, cloves, coriander, rosehip, birch, hawthorn, lingonberry, elecampane, oregano, calendula, nettle peppermint, dill, motherwort, licorice, thyme, celandine, chokeberry, sage and water-alcohol liquid [39]. However, the resulting product has low organoleptic properties.

The closest technical solution for liquor is the composition of the ingredients for the preparation of liquor, described in the book "Recipes for alcoholic beverages and vodka" M., 1981, p.30-57, which contains alcohol plum juice, prune and blueberry juice, sugar syrup, citric acid and water-alcohol liquid [40]. However, the resulting product has low organoleptic properties.

The closest technical solution for alcoholic cocktail is patent RU 2140443, which describes the composition of ingredients for making a wine cocktail, containing wine products, apple juice, a sweetening ingredient and drinking water [41]. However, the resulting product has low organoleptic properties.

The closest technical solution for a functional food product is the patent RU 2180176, which describes a liquid food product for herodietic nutrition [42]. The method for its preparation involves crushing garlic and lemon, mixing them and keeping the mixture in a dark cool place. Before mixing, crushed garlic is added with melt water in an amount of not more than 50% by weight of crushed garlic. Chopped garlic is incubated for at least 30 days with periodic stirring in a container that ensures the contact of chopped garlic with oxygen. Lemon is subjected to grinding in an amount of 30-50% of the total number of lemons used. At the same time, lemon juice obtained from the remaining amount of lemons used is added to the mixture. After that, the mixture is kept for at least 10 days, followed by separation of the liquid phase into which dry stinging nettle powder Urtica urens L. is added. Then, the mixture is kept for at least 15 days, then the liquid is separated and mixed with honey. However, the biological activity of such melt water is extremely small, it weakly contributes to an increase in the functional activity of the final product.

The closest technical solution in relation to biologically active additives for animal feeding is patent RU 2076713, which describes the use of natural bischofite as a mineral top dressing in rations of farm animals [43]. There was an increase in productivity by 10-15% and a decrease in feed costs by 7-10% (Temporary Instruction of the USSR State Agro-Industrial Committee No. 406 of 01.20.88). Animals (cows, calves, ewes, pigs, poultry) were fed with bischofite as an additive and mixed feed, milk and other feeds in quantities that satisfy the need of animals and birds for magnesium, based on the fact that 10-11 g is contained in 100 ml of bischofite magnesium. However, bischofite is not a universal remedy and has a number of contraindications.

The objective of our invention is to increase the content of ¹ H ₂ ¹⁶ O in drinking water to improve its quality, as well as the introduction of such water in food.

This problem is solved in that the required drinking water with a high content of ¹ H ₂ ¹⁶ O is light water obtained industrially in which an increase in the content of ¹ H ₂ ¹⁶ O is achieved by reducing the concentrations of isotopic varieties of water molecules containing heavy isotopes: ¹ H ₂ ¹⁷ O, ¹ H ₂ ¹⁸ O, ¹ HD ¹⁶ O, ¹ HD ¹⁷ O, ¹ HD ¹⁸ O, D ₂ ¹⁶ O, D ₂ ¹⁷ O, D ₂ ¹⁸ O. If necessary, depending on the application, the concentration of isotopic species of water molecules containing heavy isotopes: ¹ H ₂ ¹⁷ O, ¹ H ₂ ¹⁸ O, ¹ HD ¹⁶ O, ¹ HD ¹⁷ O, ¹ HD ¹⁸ O, D ₂ ¹⁶ O, D ₂ ¹⁷ O, D ₂ ¹⁸ O decrease inter Thus, it is balanced that the concentration of molecules [ ¹ H ₂ ¹⁸ O], the concentration of molecules [ ¹ H ₂ ¹⁷ O] and the sum of the concentrations of isotopic varieties of water molecules containing deuterium [ ¹ HD ¹⁶ O] + [ ¹ HD ¹⁷ O] + [ ¹ HD ¹⁸ O] + [D ₂ ¹⁶ O] + [D ₂ ¹⁷ O] + [D ₂ ¹⁸ O], are interconnected and are within the limits defined by the dependencies:

[ ¹ H ₂ ¹⁸ O] = 13 · ([ ¹ HD ¹⁶ O] + [ ¹ HD ¹⁷ O] + [ ¹ HD ¹⁸ O] + [D ₂ ¹⁶ O] + [D ₂ ¹⁷ O] + [D ₂ ¹⁸ O]) ± 200

[ ¹ H ₂ ¹⁷ O] = 5.5 · [ ¹ H ₂ ¹⁸ O] ± 50

Based on drinking water with a high content of ¹ H ₂ ¹⁶ O, the following target products for the food industry are created.

A dairy product that contains the specified drinking water with a high content of ¹ H ₂ ¹⁶ O in an amount of up to 95 wt. % in the composition of the milk base selected from the range: basis for the preparation of milk, basis for the preparation of milk drinks, basis for the preparation of cottage cheese, basis for the preparation of fermented milk products.

A confectionery product that contains the specified drinking water with a high content of ¹ H ₂ ¹⁶ O in an amount of up to 90 wt. % in a base selected from the range: base for sweets, base for jelly products, basis for marmalade, basis for soufflé, basis for fudge, basis for chocolate, basis for oriental sweets.

A bakery product that contains the specified drinking water with a high content of ¹ H ₂ ¹⁶ O in an amount of up to 90 wt. % in the composition of the dough piece selected from the series: dough piece for gingerbread, dough piece for cakes, dough piece for cookies, dough piece for waffles, dough piece for bread, dough piece for bakery products.

Fat and oil product that contains the specified drinking water with a high content of ¹ H ₂ ¹⁶ O in an amount of up to 40 wt. % in the composition of the base selected from the range: margarine, butter, combination oil, butter substitute.

A sauce that contains the specified drinking water with a high content of ¹ H ₂ ¹⁶ O in an amount of up to 80 wt. % in the composition selected from the series: mayonnaise, ketchup, dressing, adjika, soy sauce, seasoning base, horseradish, mustard.

A fish product that contains the specified drinking water with a high content of ¹ H ₂ ¹⁶ O in an amount of up to 80 wt. % as a component of the product composition or as a component in the composition of the brine, or in the composition of the smoke composition, or in the composition of the filling composition for canned food and fish base.

A meat product that contains the specified drinking water with a high content of ¹ H ₂ ¹⁶ O in an amount of up to 80 wt. % as a component for wet salting or as a component in the composition of the brine for extrusion, or as part of the smoking composition, or as part of the filling composition for canned food and meat base selected from the following: minced meat, minced meat for cooked sausage, minced meat for cooked smoked sausage , minced meat for smoked sausage, minced meat for smoked sausage, minced meat for sausages, minced meat for sausages, minced meat for ham, minced meat for canned food, beef lump, pork lump, horsemeat lump, venison lump, lamb lamb, poultry meat, chicken meat, chicken , calf meat, lamb meat.

Pasta that contains the specified drinking water with a high content of ¹ H ₂ ¹⁶ O in an amount of up to 50 wt. % in the composition of the test base.

A chewing gum which contains said drinking water with increased content ¹ H _{February ¹⁶} O in an amount up to 50 wt. % in the composition of its composition.

Soya product, which contains the specified drinking water with a high content of ¹ H ₂ ¹⁶ O in an amount of up to 70 wt. % and soy base.

Vinegar, which contains the specified drinking water with a high content of ¹ H ₂ ¹⁶ O in the composition of its composition in an amount up to 90%.

Vodka that contains the specified drinking water with a high content of ¹ H ₂ ¹⁶ O in an amount of up to 80 wt. % in the composition of the water-alcohol base.

Cognac, which contains the specified drinking water with a high content of ¹ H ₂ ¹⁶ O in an amount of up to 80 wt. % in the composition of the water-alcohol base.

Tincture, which contains the specified drinking water with a high content of ¹ H ₂ ¹⁶ O in an amount of up to 80 wt. % in the composition of the water-alcohol base or in the composition of the General composition.

Balm that contains the specified drinking water with a high content of ¹ H ₂ ¹⁶ O in an amount of up to 80 wt. % in the composition of the water-alcohol base or in the composition of the General composition.

Liquor that contains the specified drinking water with a high content of ¹ H ₂ ¹⁶ O in an amount of up to 80 wt. % in the composition of the water-alcohol base or in the composition of the General composition.

An alcoholic cocktail that contains the specified drinking water with a high content of ¹ H ₂ ¹⁶ O in an amount of up to 90 wt. % in the composition of the water-alcohol base or in the composition of the General composition.

A soft drink that contains the specified drinking water with a high content of ¹ H ₂ ¹⁶ O in an amount of up to 99 wt. % and a component selected from the group: juice, nectar, kissel, fruit drink, tea, lemonade, tonic, soft carbonated drink, non-alcoholic beer, non-alcoholic cocktail, kvass.

Non-alcoholic beverage, which comprises said drinking water with increased content ¹ H _{February ¹⁶} O in an amount up to 99.9 wt. % and a component selected from the group: drinking water, mineral table water, mineral therapeutic water.

Mineralized water, which contains the specified drinking water with a high content of ¹ H ₂ ¹⁶ O in an amount of up to 99.9 wt. % and minerals.

Beer that contains the specified drinking water with a high content of ¹ H ₂ ¹⁶ O in an amount of up to 95 wt. % in the composition of its composition, which is introduced at the stage of preparation of malt and / or beer wort.

Functional food product that contains the specified drinking water with a high content of ¹ H ₂ ¹⁶ O to 99 wt. % in the composition of the base selected from the range: basis for a dietary food product, basis for a preventive food product, basis for a herodietic food product, basis for an oral food product, basis for an athlete's food product.

Dietary supplement for feeding animals, characterized in that it contains the specified drinking water with a high content of ¹ H ₂ ¹⁶ O in an amount of up to 99 wt. % and a component selected from the range: carbohydrates, lipids, vitamins, vitamin-like substances, mineral components, glycosides, organic acids, enzymes, plant products, microbial products, beekeeping products, animal products, mineral substances of natural origin, detoxicants, technological additives or mixtures thereof.

In the production of various claimed products, it is necessary to take into account the fact that when mixing drinking water with a high content of ¹ H ₂ ¹⁶ O with a fraction that is insoluble in water, it is necessary to use either various additives that contribute to the transition of such fractions to a water-soluble state, or use various devices e.g. emulsifier.

In our opinion, the presence of impurities in the form of isotope-heavy water, decreasing the proportion of ¹ H ₂ ¹⁶ O, worsens the quality of water in the biological sense, since it is water with a molecular composition of ¹ H ₂ ¹⁶ O that is the active positive principle, i.e. actually "water by definition" in the chemical, physical and biological senses. Those. the biological usefulness of drinking water can be significantly increased due to an increase in the proportion of ¹ H ₂ ¹⁶ O in its composition compared to natural water, which is usual in its isotopic composition.

The ¹ H ₂ ¹⁶ O molecule is the lightest of the totality of isotopic varieties of water molecules. Therefore, water with an increased proportion of ¹ H ₂ ¹⁶ O is characterized by a lower molecular weight, has a lower density. Such water in the claimed invention is terminologically defined as light purified or light, especially pure water.

The basis of the biological activity of light, highly pure water is the isotope effect. The isotopic effect of a solvent is a well-known phenomenon. Usually the result of lowering the amount of heavy isotopes in solution is the acceleration of chemical and biochemical reactions. Therefore, the presence in water of isotopic varieties of H ₂ O molecules containing heavy isotopes D, ¹⁷ O, ¹⁸ O, according to the isotope effect, reduces the rate of regulatory biochemical reactions necessary for the reproduction and repair of cells [17-19], which reduces the functional capabilities of the body.

We found that the biological activity of light water does not depend on differences in the ratio of isotopic varieties of water molecules containing D, ¹⁷ O, ¹⁸ O with the same content of ¹ H ₂ ¹⁶ O. It was also established that the biological activity of light water increases with increasing the amount of ¹ H ₂ ¹⁶ O. Therefore, methods of depleting water only by deuterium do not allow a further increase in the content of ¹ H ₂ ¹⁶ O, and therefore, an increase in the biological activity of water. According to our calculations, even the complete removal of deuterium-containing molecules makes it impossible to obtain water with a content of ¹ H ₂ ¹⁶ O of more than 99.76%. In addition, since deuterium, oxygen-17, and oxygen-18 are in a certain ratio in natural water [6], it is more preferable to introduce into the human diet foods and water depleted not only in deuterium, but also in heavy oxygen isotopes.

Therefore, it is advisable to replace drinking water of the usual isotopic composition with light, purified water, with a maximum possible proportion of ¹ H ₂ ¹⁶ O in it (if necessary, depending on the application, the concentration of isotopic varieties of water molecules containing heavy isotopes: ¹ H ₂ ¹⁷ O, ¹ H ₂ ¹⁸ O, ¹ HD ¹⁶ O, ¹ HD ¹⁷ O, ¹ HD ¹⁸ O, D ₂ ¹⁶ O, D ₂ ¹⁷ O, D ₂ ¹⁸ O can decrease mutually balanced) and its use for drinking and food production products.

In the prior art there is no information on drinking water with increased ¹ H ₂ ¹⁶ O, which can be obtained industrially, and there is no formula determining the balance of molecules containing heavy isotopes ¹ H ₂ ¹⁷ O, ¹ H ₂ ¹⁸ O, ¹ HD ¹⁶ O, ¹ HD ¹⁷ O, ¹ HD ¹⁸ O, D ₂ ¹⁶ O, D ₂ ¹⁷ O, D ₂ ¹⁸ O in the production of such water.

A method and installation have been developed for producing, including in industrial volumes, light purified water used in this invention, the content of ¹ H ₂ ¹⁶ O in which is at least 997.13 g / kg (or at least 997.36 g / kg , or not less than 997.51 g / kg) of the total amount of H ₂ O, and the total content of ¹ H ₂ ¹⁷ O, ¹ H ₂ ¹⁸ O, ¹ HD ¹⁶ O, ¹ HD ¹⁷ O, ¹ HD ¹⁸ O, D ₂ ¹⁶ O, D ₂ ¹⁷ O, D ₂ ¹⁸ O in light, especially pure water is not more than 2.87 g / kg (or not more than 2.64 g / kg, or not more than 2.49 g / kg) of the total the amount of H ₂ O.

The drawing shows a schematic side view of the installation for the production of light water.

Installation for producing light, purified water, includes a distillation column containing a contact device to increase the surface for the interaction of steam-liquid, presented in the form of plates or structured or randomized nozzles.

Installation for producing light, purified water, contains:

- unit for the preparation of water vapor (1) from the source water with a concentration of ¹ H ₂ ¹⁶ O = C ₁ ;

- a unit for supplying water vapor (2) to the distillation column;

distillation column (3), which is a pair of liquid-vapor interaction between a downward flow of liquid and an upward flow of steam on the surface of the contact device inside the distillation column (4), by countercurrent flow of liquid and steam in the direction of the main fluid flow and the main steam flow along the axis of the column;

- a condensation unit for water vapor (5) with a concentration of ¹ H ₂ ¹⁶ O equal to C ₂ in the condenser installed in the upper part of the distillation column, and the accumulation of part of the condensate in the form of condensed light, very clean water, while C ₂ > C ₁ ;

Varying, in accordance with the author’s developments, the number of separation stages in the column, working pressure, as well as the ratio of the selection of a part of the condensate in the form of water with a high content of ¹ H ₂ ¹⁶ O to the liquid flow in the distillation column, we obtain a given degree of water enrichment with its lightest component ¹ H ₂ ¹⁶ O. The degree of enrichment depends on the specific purpose of the application of light water.

Changing the process parameters also allows achieving a balance in the ratio of residual concentrations of isotopic varieties of water molecules containing heavy isotopes: ¹ H ₂ ¹⁷ O, ¹ H ₂ ¹⁸ O, ¹ HD ¹⁶ O, ¹ HD ¹⁷ O, ¹ HD ¹⁸ O, D ₂ ¹⁶ O, D ₂ ¹⁷ O, D ₂ ¹⁸ O, so that the concentration of molecules [ ¹ H ₂ ¹⁸ O], the concentration of molecules [ ¹ H ₂ ¹⁷ O] and the sum of the concentrations of isotopic varieties of water molecules containing deuterium [ ¹ HD ¹⁶ O ] + [ ¹ HD ¹⁷ O] + [ ¹ HD ¹⁸ O] + [D ₂ ¹⁶ O] + [D ₂ ¹⁷ O] + [D ₂ ¹⁸ O], are interconnected and are within the limits defined by the dependencies

[ ¹ H ₂ ¹⁸ O] = 13 · ([ ^l HD ^l6 O] + [ ¹ HD ¹⁷ O] + [ ^l HD ¹⁸ O] + [D ₂ ¹⁶ O] + [D ₂ ¹⁷ O] + [D ₂ ¹⁸ O]) ± 200

[ ¹ H ₂ ¹⁷ O] = 5.5 · [ ¹ H ₂ ¹⁸ O] ± 50

The use of drinking water, which is water with a high content of ¹ H ₂ ¹⁶ O in it, leads to an improvement in the quality of life: it cleanses the human body of heavy isotopes, normalizing the isotopic composition; optimizes the physical activity of a person due to increased energy resources of the cell.

The human body is capable of fractionating stable isotopes, freeing itself from heavy fractions of isotopes and using mainly their light fraction [44]. The isotopic composition of the human body is determined by the isotopic composition of drinking water and food [45]. Therefore, the isotopic composition of the water entering the body has a significant effect on its vital functions.

Therefore, human consumption of drinking water and food products, initially containing a greater amount of light water (and, therefore, a smaller number, compared with the characteristic region, of molecules including heavy isotopes of deuterium, oxygen-17 and oxygen-18), greatly facilitates the substitution of heavy isotopes for the lungs in biochemical processes. This leads to improved functioning of individual cellular systems and the entire human body.

The technical result of the claimed invention is the optimization of the isotopic composition of the human body, which can be achieved both by the direct use of drinking water with a high content of ¹ H ₂ ¹⁶ O, and the use of food products containing light drinking water in the form of a functional ingredient. In addition, in addition to the isotope indicators providing biological activity, light, especially pure drinking water with a high content of ¹ H ₂ ¹⁶ O, when introduced into other products, gives the finished products high technological properties.

Confirmation of the claimed technical result is the fact that when using the claimed drinking water with a high content of ¹ H ₂ ¹⁶ O in the form of drinking water itself and in some foods, the test people noted an improvement in general condition, increased performance, physical activity, endurance and body resistance .

Also to confirm the technical result in the illustrative form below are the results of some of the author's research projects on the subject of the claimed invention.

The following examples demonstrate the invention. The examples are presented for illustration only and in no way limit the scope of the invention.

Example No. 1.

An example illustrates a method for producing light water. Light water with a high content of ¹ H ₂ ¹⁶ O (997.13 g / kg) is prepared by distillation of natural water containing 997.09 g / kg ¹ H ₂ ¹⁶ O using the installation shown in the drawing. The rectification process involves the evaporation of natural water containing 997.09 g / kg (C ₁ ) ¹ H ₂ ¹⁶ O in boiler 1; delivery of water vapor to the lower part of the distillation column 3; contact between the descending liquid and ascending vapors on the surface of the contact device 4 (for example, plates or nozzle) inside the distillation column; condensation of water vapor with a high content of ¹ H ₂ ¹⁶ O (C ₂ ) on a condensing device 5 in the upper part of the column 3; and collecting condensate, which is light water with a content of ¹ H ₂ ¹⁶ O of at least 997.13 g / kg (C ₂ > C ₁ ) of the total amount of H ₂ O.

Similarly, water with a content of ¹ H ₂ ¹⁶ O of at least 997.36 g / kg and water with a content of ¹ H ₂ ¹⁶ O of at least 997.51 g / kg of the total amount of H ₂ O are obtained. The resulting light water is used in examples of the present invention.

Glucose absorption is a generally accepted basic indicator of cell metabolism, since glucose for cells is the main energy substrate, it is necessary in the processes of biosynthesis, maintaining the electrolytic balance of cells, etc.

The metabolic activity of light, especially pure water was evaluated on cultured human cells A431 and A549. The glucose uptake level for assessing the metabolic activity of cells in vitro was determined by adding a labeled derivative of D-glucose - 2- [N- (7-nitrobenz-2-oxa-1,3-diazol-4-yl) amino] -2-deoxy- D-glucose (2-NBDG), as described by Yoshioka K, et al [46]. In all experiments, the chemical composition of light, especially pure water completely coincided with the chemical composition of control water, with the exception of differences in the isotopic composition. The isotopic composition in each case was determined by mass spectrometric method.

EXAMPLE No. 2.

A431 cells were exposed for 5 min to 2-NBDG at a dose of 5 mg / ml dissolved in water of usual isotopic composition (content of ¹ H ₂ ¹⁶ O = 997.09 g / kg) and in light, especially pure water. Three types of light water A, B, C were used in the experiments, which were identical to each other in the content of ¹ H ₂ ¹⁶ O in them, amounting to 997.38 g / kg, but differed in the quantitative ratio of isotopic varieties of water molecules containing heavy oxygen isotopes and hydrogen:

Water A: D = 3 ppm, ¹⁸ O = 1980 ppm, ¹⁷ O = 390 ppm, ¹ H ₂ ¹⁶ O = 997.38 g / kg.

Water B: D = 30 ppm, ¹⁸ O = 1938 ppm, ¹⁷ O = 380 ppm, ¹ H ₂ ¹⁶ O = 997.38 g / kg.

Water C: D = 143 ppm, ¹⁸ O = 1752 ppm, ¹⁷ O = 350 ppm, ¹ H ₂ ¹⁶ O = 997.38 g / kg.

The results obtained are presented in table 3 as the mean ± standard deviation (n = 8 for each variant) as a percentage of the absorption level of 2-NBDG glucose in the control.

Table 3.
Increased glucose uptake by A431 cells under the influence of light, highly pure water. Groups Total content
¹ H ₂ ¹⁷ O, ¹ H ₂ ¹⁸ O,
¹ HD ¹⁶ O, ¹ HD ¹⁷ O,
¹ HD ¹⁸ O, D ₂ ¹⁶ O,
D ₂ ¹⁷ O, D ₂ ¹⁸ O,
g / kg Content ¹ H ₂ ¹⁶ O,



g / kg 2-NBDG absorption



% Control water 2.91 997.09 100 ± 3 Light, very clean water, option A 2.62 997.38 148 ± 6 Light, very clean water, option B 2.62 997.38 154 ± 7 Light, very clean water, option C 2.62 997.38 151 ± 5

Differences are statistically significant (p <0.0001)

It was found that light, especially pure water slightly enhances the basic absorption of glucose by cells. Moreover, it is the amount of ¹ H ₂ ¹⁶ O in the tested waters that affects the enhancement of 2-NBDG absorption, and not the differences in the concentrations of isotopic varieties of water molecules containing D, ¹⁸ O and ¹⁷ O.

EXAMPLE No. 3.

Cells A 549 for 15 min were exposed to 2-NBDG at a dose of 50 mg / ml, dissolved in ordinary isotopic composition of water (natural water) and in light, very clean water with different contents of ¹ H ₂ ¹⁶ O in it. The data are presented in table 4. Each point represents the average for 7 measurements (n = 7) ± standard deviation, expressed as a percentage of control. For 100%, the basic absorption of glucose by cells in the preparation of glucose in natural water is taken.

Table 4.
Enhanced glucose uptake by human cells A 549 depending on the content of ¹ H ₂ ¹⁶ O. Groups Total content
¹ H ₂ ¹⁷ O, ¹ H ₂ ¹⁸ O,
¹ HD ¹⁶ O, ¹ HD ¹⁷ O,
¹ HD ¹⁸ O, D ₂ ¹⁶ O,
D ₂ ¹⁷ O, D ₂ ¹⁸ O,
g / kg Content ¹ H ₂ ¹⁶ O,




g / kg 2-NBDG absorption




% Control water 2.91 997.09 100 ± 8 Light, very clean water No. 1 2.79 997.21 119 ± 7 Number 2 2.71 997.29 123 ± 6 Number 3 2,30 997.70 137 ± 4 Number 4 2.05 997.95 149 ± 3

The differences are statistically significant (p <0.0001).

As can be seen from the presented results, the basic absorption of glucose increases in proportion to the increase in the proportion of ¹ H ₂ ¹⁶ O in H ₂ O. Thus, an increase in the proportion of ¹ H ₂ ¹⁶ O in water leads to an increase in the energy resources of the cell.

EXAMPLE No. 4. Milk product.

Previously, one hour before the preparation of the fermented milk product, yeast yeast is prepared. For this purpose, baker's yeast is used in an amount of 4 g, which is soaked in drinking light water with a content of ¹ H ₂ ¹⁶ O equal to 997.38 g / kg to ferment vigorously.

Take 1 kg of fat-free kefir (OST 4929-84), into which the prepared yeast yeast is introduced, and mechanical mixing is carried out.

A solution is prepared in a separate vessel, for this purpose 100 g of glucose is dissolved in 250 g of drinking light water with a content of ¹ H ₂ ¹⁶ O equal to 997.38 g / kg at room temperature. The prepared solution is poured into a vessel with a kefir-yeast mixture, mechanical mixing is carried out again.

Thus obtained mixture was kept at a temperature of 15 ° C for 15 hours.

Then get a dairy product, ready for use, with high biological properties.

EXAMPLE No. 5. Pastry.

Chewing candy contains the following ingredients, taken in the following quantitative ratio, wt.%: Fat 3-25, emulsifier 0.1-5.0; protein substance 0.4-3.0; the sweet component is the rest. Getting chewing candy includes boiling in the presence of water, which is taken as a drinking light water with a content of ¹ H ₂ ¹⁶ O equal to 997.51 g / kg, 70.0-96.9 wt.% Sweet component, 3-25 wt. % edible fat, 0.1-5.0 wt.% emulsifier to obtain a candy mass with a moisture content of 5-12%, whipping the candy mass to a density of 0.90-1.50 g / cm ³ , into which the protein substance is introduced in an amount 0.4-3.0 wt.%, Subsequent cooling of the resulting candy mass and molding from it the target product.

The resulting product has high organoleptic and biological characteristics.

EXAMPLE No. 6. Bakery product.

To prepare the dough, in 100 g of wheat flour for 1 s, add 3 g of pressed baker's yeast, 1.3 g of salt, 0.08 g of citric acid, 0.04 g of acetic acid, add light drinking water with a content of ¹ H ₂ ¹⁶ O, equal to 997.47 g / kg.

The kneaded dough is subjected to fermentation for 30 minutes, cutting, proofing and baking.

The resulting product has high organoleptic and biological characteristics.

EXAMPLE No. 7. Oil and fat product: margarine.

The composition of margarine,%: food salomas with t 36 ° C, hardness 550 g / cm - 25%; sunflower oil - 54.5%; emulsifier - 0.40%; dye - 0.15%; flavoring additives - 0.50%; milk powder - 1.0%; drinking light water with a content of ¹ H ₂ ¹⁶ O equal to 997.38 g / kg up to 100%. The resulting margarine is packaged in PVC glasses, has a finely dispersed structure with a pronounced milk flavor and a shelf life of about 90 days at a storage temperature of 0 to + 5 ° C.

The resulting product has high organoleptic and biological characteristics.

EXAMPLE No. 8. Sauce: mayonnaise.

In the mixer in accordance with the recipe serves drinking light water with a content of ¹ H ₂ ¹⁶ O equal to 997.25 g / kg, with a temperature of 35-40 ° C and dry components: granulated sugar, salt, egg powder, mustard powder. The prepared mixture is heated to a temperature of 45-50 ° C and incubated for 20-25 minutes. The resulting mass is cooled to 30 ° C and vegetable oil and a solution of acetic or citric acid are introduced into it. The resulting emulsion is homogenized at a pressure of 2.0-5.0 MPa.

In the following ratio of components included in the formulation, wt.%:

Vegetable oil 30.00-65.40 Egg powder 0.01-4.00 Dry mustard 0.50-1.20 Granulated sugar 0.80-2.50 Salt 0.1-1.6 Drinking soda 0.03-0.10 Acetic or citric acid 0.10-0.47 Flavoring additives and fillers 0.001-50.00 Drinking water with a content of ¹ H ₂ ¹⁶ O equal to 997.25 g / kg up to 100 wt.%

The use of drinking light water with a high content of ¹ H ₂ ¹⁶ O increases the biological properties of the product.

EXAMPLE No. 9. Fish product.

To obtain fish cakes, the following components are fed into the mixer:

Mackerel 15 kg Drinking light water with a content of ¹ H ₂ ¹⁶ O, equal to 997.20 g / kg 7 kg Black pepper 0.25 kg Coriander 0.15 kg Granulated sugar 1 kg Salt 3 kg Pollock 30 kg

The resulting fish cakes are frozen. The resulting product has a pleasant taste and high biological properties.

EXAMPLE No. 10. Meat product.

To obtain the stuffing, the mixer is fed in the following sequence and quantities, kg:

Cutlet beef 52 Pork meat 22 Drinking light water with a content of ¹ H ₂ ¹⁶ O, equal to 997.20 g / kg 10.6 Spices - black pepper 0.1 Coriander 0.15 Granulated sugar 0.1 Salt one

Mixing is carried out until a homogeneous mass.

The prepared meat is subjected to grinding on a top with a diameter of the holes of the lattice 3 mm Molded convenience foods are frozen and packaged.

The resulting product has a pleasant taste and high biological properties.

EXAMPLE No. 11. Pasta.

To obtain instant pasta, the dough is prepared by mixing flour, salt, food additives, preservatives, drinking light water (content of ¹ H ₂ ¹⁶ O = 997.25 g / kg) and fats, the semi-finished product is formed and treated with steam, portioned, remove moisture, cool, pack and pack, in the following ratio of components (wt.%): flour - 75, salt - 10, food additives - 0.02, preservatives - 0.002, fats - 2, drinking light water - the rest.

The resulting product has high organoleptic characteristics and biological properties.

EXAMPLE No. 12. Chewing gum.

The standard production of chewing gum involves mixing a polymer base, plasticizer, powdered sugar, aromatic and flavoring components, introducing additional components into the resulting mass according to the recipe, and further molding the resulting mass.

Chewing gum according to the present invention includes the following components, wt. %:

Polymer base (natural and / or synthetic) 20-30 Drinking light water (content of ¹ H ₂ ¹⁶ O = 997.51 g / kg) 1.0-4.5 Lemon acid 1.0-3.0 Plasticizer 1.0-1.5 Release agent up to 5.0 Flavoring additive up to 1.0 Sugar or sweetener Rest

The resulting product has a pleasant taste and high biological properties.

EXAMPLE No. 13. Soya product.

Pre-crushed soybeans are mixed in a 1: 4 ratio with light drinking water (content of ¹ H ₂ ¹⁶ O = 997.25 g / kg). The mixture is treated at a temperature of 120 ° C for at least 90 minutes - the mass is cooled to 57 ° C and barley malt is introduced in an amount of 10 wt.% For saccharification (hydrolysis) by boiled-mass malt enzymes. The sugared wort is cooled to 45 ° C at pH 5.0, soy flour is introduced there in a ratio of 10: 1, then it is fermented to obtain the finished product.

The resulting product has a pleasant taste and high biological properties.

EXAMPLE No. 14. Vinegar.

In the production of vinegar, acetic acid and light drinking water are mixed (content of ¹ H ₂ ¹⁶ O = 997.25 g / kg) in an amount sufficient to obtain a 9% mixture.

The resulting product has high biological properties.

EXAMPLE No. 15. Vodka.

To obtain vodka, ethanol and light drinking water are mixed (content of ¹ H ₂ ¹⁶ O = 997.32 g / kg) in an amount sufficient to obtain a mixture with a strength of 40%.

The resulting product has a pleasant taste and high biological properties.

EXAMPLE No. 16. Cognac.

Cognac alcohol with a strength of 68.5 vol.% In an amount of 300 dal was diluted with light drinking water (content of ¹ H ₂ ¹⁶ O = 997.45 g / kg) to a mixture strength of 41 vol.%

The resulting product has a pleasant taste, aroma, high biological properties.

EXAMPLE No. 17. Tincture.

The sweet tincture contains cherry alcohol juice, vanillin 1:10, sugar syrup, citric acid, aqueous-alcoholic liquid of rectified higher purification alcohol and light drinking water (content of ¹ H ₂ ¹⁶ O = 997.32 g / kg) based on the strength the finished blend of 18%, water-alcohol extracts of orange walnut and cardamom in the following ratio of ingredients, l per 1000 gave tinctures:

Cherry Alcoholized Juice 2400-2600 Water-alcohol infusion of orange nut 10-12 Water-alcohol infusion of cardamom 13-15 Vanillin 1:10 0.1-0.3 Sugar syrup 1700-1750

as well as kg:

Lemon acid 14-15.5 Aqueous-alcoholic liquid of rectified higher purification alcohol and light drinking water Rest

The resulting product has a pleasant taste, aroma, high biological properties.

EXAMPLE No. 18. Balm.

To prepare the balm take herbal ingredients, kg / 1000 gave:

Origanum common 1,2 Peppermint fifteen Wormwood 1.4 Coriander (fruits) 10 St. John's wort 13 Clove 1,2 Hawthorn 48 Cinnamon fourteen Water-alcohol liquid Rest

The specified raw material is poured with 45% aqueous-alcoholic liquid, which includes light drinking water (content of ¹ H ₂ ¹⁶ O = 997.45 g / kg) in a ratio of 1:20 and insist for 10 days, then make the first discharge. After draining, the remaining components are poured with 42% aqueous-alcoholic liquid, which includes light water (content of ¹ H ₂ ¹⁶ O = 997.45 g / kg) in a ratio of 1: 3, and is insisted for 5 days, then a second drain is performed . Then the two drains are combined and water-alcohol liquid is added, which includes light drinking water (content of ¹ H ₂ ¹⁶ O = 997.45 g / kg) to a volume of 1000 gave a strength of 42 vol.%, Sediment, filter and serve for bottling .

The resulting product has a pleasant taste, aroma, high biological properties.

EXAMPLE No. 19. Liquor.

Egg liquor according to the present invention includes egg yolks, granulated sugar, vanillin, aromatic alcohol, food acid and flavorings in the following ratio of ingredients, kg per 1000 gave the finished product:

Egg yolks 2400-2600 Granulated sugar 4900-5100 Food acid 19-20 Vanillin 0.15-0.25 Flavoring Additives 0.4-3.5 Aromatic alcohol Rest

To obtain egg liqueur, 25 kg of egg yolks are placed in a glass reactor and thoroughly mixed with a stirrer. In a syrup brewing boiler, 70 l of drinking light water (content of ¹ H ₂ ¹⁶ O = 997.52 g / kg) is heated to 60-80 ° C and 100 kg of granulated sugar and 40 ml of food acid are added. Mix thoroughly until sugar is completely dissolved. The resulting syrup 58.8% concentration is filtered and pumped into syrup feeders. For every 10 l of syrup add 10 l of aromatic alcohol with a strength of 80 vol.%. Half of the resulting sugar-alcohol mixture is added to the egg mass with constant stirring. Then, 2 g of vanillin is added to the blend and, after thorough mixing, 4 g of lemon oil 1:10 are added. Bring the blend with constant stirring with the remaining sugar-alcohol mixture to a volume of 100 l, turn off the stirrer and leave the liquor for 15-16 hours.

The resulting product has a pleasant taste, aroma, high biological properties.

EXAMPLE No. 20. Alcoholic cocktail.

A cocktail is prepared by traditionally mixing the components. According to the present invention, it includes the following components, kg per 1000 dm ^{3 of the} finished cocktail:

Sweetener or sugar 65-105 Lemon acid 2.35-3.5 Juice concentrate 8.7-10.8 Fragrance "Strawberry" 0.4-0.8 Fragrance "Tonic" 0.01-0.015 Red color to the drink 0.015-0.025 Preservative (Sodium Benzoate) 0.14-0.20 Alcohol ethyl rectified 52.6-90.62 Carbon dioxide 2.9-3.6 Drinking light water (content of ¹ H ₂ ¹⁶ O = 997.48 g / kg) Rest

The resulting product has a pleasant taste, aroma, high biological properties.

EXAMPLE No. 21. Soft drink.

To obtain 100 l of the drink, the components are taken in the following ratio (kg): light drinking water (content of ¹ H ₂ ¹⁶ O = 997.35 g / kg) - 60, sugar - 20.0; orange concentrate rest.

The drink has a sufficiently high biological activity and has a pleasant taste and aroma.

EXAMPLE No. 22. Drinking water.

Natural mineral water with a certain mineral composition, in an amount of 10 wt. %, diluted with light water (content of ¹ H ₂ ¹⁶ O = 997.48 g / kg) in an amount of 90 wt. % and get drinking water.

The drink has a fairly high biological activity and has a pleasant taste.

EXAMPLE No. 23. Mineralized water.

The introduction of mineral salts of a given composition into light water (content of ¹ H ₂ ¹⁶ O = 997.25 g / kg) ensures the production of mineralized water of the required mineralization. The method is carried out by mixing light water with salt solutions, saturation with carbon dioxide and bottling in a tank.

The drink has a fairly high biological activity and has a pleasant taste.

EXAMPLE No. 24. Beer.

A method of preparing a beer-type beverage involves the following stages: mixing glucose and light drinking water ( ¹ H ₂ ¹⁶ O content = 997.40 g / kg) to obtain a wort composition, boiling the wort with hops for flavoring, clarifying, cooling the wort and aeration, introducing brewer's yeast into the wort, fermenting the wort to turn sugar into ethanol and carbon dioxide to produce immature or young beer, ripening or aging the fermented wort, usually by second fermentation and filtration, pasteurization and bottling of beer

The drink has high biological activity and has a pleasant taste.

EXAMPLE No. 25. Functional Food

Biomilk Aloe Vera is a low-lactose, non-fat, dry milk product obtained by lactic acid fermentation from environmentally friendly cow's milk. Biomilk Aloe Vera is a modern form of traditional Bulgarian sour milk enriched with Aloe Vera extract. Improves and improves the human ecosystem. The method of use involves dissolving the dry substance Biomilk Aloe Vera in light drinking water (content of ¹ H ₂ ¹⁶ O = 997.20 g / kg) in such proportions as to obtain a product with the consistency of sour cream.

It is used without additional heating. The recommended dose is 1-3 scoops of Biomilk Aloe Vera dry matter per day. There are no restrictions on the number and time of admission.

The resulting fermented milk product has a high biological activity and has a pleasant taste.

EXAMPLE No. 26. Supplements for feeding animals

Compound feeds for young cattle (produced by the Bogdanovichi Feed Mill OJSC), which contain grain and protein components, as well as the necessary vitamins and mineral salts, are fed to animals in the form of wet mixes. Wet mixers are a mixture of dry compound feed and light drinking water ( content of ¹ H ₂ ¹⁶ O = 997.55 g / kg) at t ° 50-55 ° C, in a ratio of 1: 1.5. Do not use higher temperature water, because vitamins and other components lose their activity Then get the product ready for consumption, with high biological properties.

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Claims (27)

1. Drinking water, characterized in that it is light water obtained industrially, while the content of ¹ H ₂ ¹⁶ O in light water is at least 997.13 g / kg of the total amount of H ₂ O, and the total content is ¹ N ₂ ¹⁷ O, ¹ H ₂ ¹⁸ O, ¹ HD ¹⁶ O, ¹ HD ¹⁷ O, ¹ HD ¹⁸ O, D ₂ ¹⁶ O, D ₂ ¹⁷ O, D ₂ ¹⁸ O in light water is not more than 2.87 g / kg of the total amount of H ₂ O. 2. Drinking water according to claim 1, characterized in that the content of ¹ H ₂ ¹⁶ O in light water is at least 997.36 g / kg of the total amount of H ₂ O, and the total content of ¹ H ₂ ¹⁷ O, ¹ H ₂ ¹⁸ О, ¹ HD ¹⁶ О, ¹ HD ¹⁷ О, ¹ HD ¹⁸ О, D ₂ ¹⁶ О, D ₂ ¹⁷ О, D ₂ ¹⁸ О in light water is not more than 2.64 g / kg of the total amount of Н ₂ О . 3. Drinking water according to claim 1, characterized in that the content of ¹ H ₂ ¹⁶ O in light water is not less than 997.51 g / kg of the total amount of H ₂ O, and the total content of ¹ H ₂ ¹⁷ O, ¹ N ₂ ¹⁸ О, ¹ HD ¹⁶ О, ¹ HD ¹⁷ О, ¹ HD ¹⁸ О, D ₂ ¹⁶ О, D ₂ ¹⁷ О, D ₂ ¹⁸ О in light water is not more than 2.49 g / kg of the total amount of Н ₂ О . 4. Drinking water according to each of claims 1 to 3, characterized in that the residual concentrations of isotopic varieties of water molecules containing heavy isotopes ¹ H ₂ ¹⁷ O, ¹ H ₂ ¹⁸ O, ¹ HD ¹⁶ O, ¹ HD ¹⁷ O, ¹ HD ¹⁸ O, D ₂ ¹⁶ O, D ₂ ¹⁷ O, D ₂ ¹⁸ O, are mutually balanced, and the concentration of molecules [ ¹ H ₂ ¹⁸ O], the concentration of molecules [ ¹ H ₂ ¹⁷ O] and the sum of the concentrations of isotopic varieties of water molecules containing deuterium [ ¹ HD ¹⁶ O] + [ ¹ HD ¹⁷ O] + [ ¹ HD ¹⁸ O] + [D ₂ ¹⁶ O] + [D ₂ ¹⁷ O] + [D ₂ ¹⁸ O], are interconnected and are within the limits defined dependencies

5. A dairy product, characterized in that it contains drinking water according to each of claims 1 to 4 in an amount of up to 95 wt.% In a dairy base selected from the following: a base for making milk, a basis for making milk drinks, a basis for making cottage cheese, the basis for the preparation of dairy products. 6. A confectionery product, characterized in that it contains drinking water according to each of claims 1 to 4 in an amount of up to 90 wt.% In a base selected from the following: candy base, jelly base, marmalade base, base for souffle, base for fondant, base for chocolate, base for oriental sweets. 7. A bakery product, characterized in that it contains drinking water according to each of claims 1 to 4 in an amount of up to 90 wt.% In a dough piece selected from the series: dough piece for gingerbread, dough piece for cakes, dough piece for cookies , dough piece for waffles, dough piece for bread, dough piece for bakery products. 8. Fat-and-oil product, characterized in that it contains drinking water according to each of claims 1 to 4 in an amount of up to 40 wt.% In a base composition selected from the series: margarine, butter, combination oil, butter substitute, fat. 9. Sauce, characterized in that it contains drinking water according to each of claims 1 to 4 in an amount of up to 80 wt.% In the composition selected from the series: mayonnaise, ketchup, dressing, adjika, soy sauce, seasoning base, horseradish mustard. 10. Fish product, characterized in that it contains drinking water according to each of claims 1 to 4 in an amount of up to 80 wt.% As a component of the product composition, or as a component in the brine composition, or in the composition of the smoke composition, or in the composition of the filling composition for canned food and fish base. 11. Meat product, characterized in that it contains drinking water according to each of claims 1 to 4 in an amount of up to 80 wt.% As a component for wet salting, or as a component in the composition of the brine for extrusion, or in the composition of the smoke composition, or the composition of the filling composition for canned food and a meat base selected from the series: minced meat, minced meat for cooked sausage, minced meat for cooked smoked sausage, minced meat for smoked sausage, minced meat for smoked sausage, minced meat for sausages, minced meat for sausages, minced meat for ham, ham minced meat for canned food, lump beef, lump pork, lump horse meat, lamb venison, lamb lamb, poultry meat, chicken meat, turkey meat, calf meat, lamb meat. 12. Pasta, characterized in that they contain drinking water according to each of claims 1 to 4 in an amount of up to 50 wt.% In the composition of the test base. 13. Chewing gum, characterized in that it contains drinking water according to each of claims 1 to 4 in an amount up to 50 wt.% In the composition of its composition. 14. Soy product, characterized in that it contains drinking water according to each of claims 1 to 4 in an amount up to 70 wt.% In the composition of its composition. 15. Vinegar, characterized in that it contains drinking water according to each of claims 1 to 4 in an amount of up to 90 wt.% In the composition of its composition. 16. Vodka, characterized in that it contains drinking water according to each of claims 1 to 4 in an amount of up to 80 wt.% In the composition of the water-alcohol base. 17. Cognac, characterized in that it contains drinking water according to each of claims 1 to 4 in an amount of up to 80 wt.% In the composition of the water-alcohol base. 18. Tincture, characterized in that it contains drinking water according to each of claims 1 to 4 in an amount of up to 80 wt.% In the composition of the water-alcohol base or in the composition of the general composition. 19. Balm, characterized in that it contains drinking water according to each of claims 1 to 4 in an amount up to 80 wt.% In the composition of the water-alcohol base or in the composition. 20. Liquor, characterized in that it contains drinking water according to each of claims 1 to 4 in an amount up to 80 wt.% In the composition of the water-alcohol base or in the composition of the general composition. 21. An alcoholic cocktail, characterized in that it contains drinking water according to each of claims 1 to 4 in an amount of up to 90 wt.% In the composition of the water-alcohol base or in the composition. 22. Non-alcoholic drink, characterized in that it contains drinking water according to each of claims 1 to 4 in an amount of up to 99 wt.% And a component selected from the group: juice, nectar, jelly, fruit drink, tea, lemonade, tonic, soda drink, non-alcoholic beer, non-alcoholic cocktail, kvass. 23. A non-alcoholic drink, characterized in that it contains drinking water according to each of claims 1 to 4 in an amount of up to 99.9 wt.% And a component selected from the group: drinking water, mineral table water, mineral therapeutic and prophylactic water. 24. Mineralized water, characterized in that it contains drinking water according to each of claims 1 to 4 in an amount of up to 99.9 wt.% And minerals. 25. Beer, characterized in that it contains drinking water according to each of claims 1 to 4 in an amount of up to 95 wt.% In the composition of its composition, which is introduced at the stage of preparation of malt and / or beer wort. 26. A functional food product, characterized in that it contains drinking water according to each of claims 1-4 to 99 wt.% In a base selected from the following: base for a dietary food product, basis for a preventive food product, basis for a herodietic product nutrition, the basis for the oral nutritional product, the basis for the nutritional product of athletes. 27. A dietary supplement for feeding animals, characterized in that it contains drinking water according to each of claims 1 to 4 as a base or component in an amount of up to 99 wt.% And a component selected from the series: carbohydrates, lipids, vitamins, vitamin-like substances, mineral components, glycosides, organic acids, enzymes, plant products, microbial products, beekeeping products, animal products, mineral substances of natural origin, detoxicants, techno logical additives or mixtures thereof.