FIELD OF INVENTION

This present invention relates to an apparatus for producing a liquid having magnetic properties using a filtration method having a plurality of filtration medium.

BACKGROUND OF THE INVENTION

In general, all wine and liquor contains a certain degree of tannins that add bitterness and astringency as well as complexity to the wine or liquor. Tannin, a naturally occurring polyphenols in plants, seeds, bark, wood, leaves and fruit skins such as grapes. Although, polyphenols have been recognized as anti-oxidants that have many health promoting properties in human, tannins in wine render the alcoholic beverages bitter, harsh, astringent, dry tasting that may reduce the acceptance to some consumer. It is well known that the older wine generally has softer texture, smoother and fruitier taste than the same wine at a younger age due to the degree of tannins polymerization that occur during wine aging. It is notable that the tannins will disperse throughout the years and in this manner all in all a more older wine will have a milder, smoother and fruitier taste than it did as a younger wine.

There are few patents describing alteration of tannins composition in alcoholic beverages by exposing the alcoholic beverages to magnetic forces had been filed previously. In fact, the use of magnets to change the tannins composition in wine using a magnetic wine drinking cup was developed that remove the piquant flavour of alcoholic beverages and therefore make the perception of astringency less (U.S. Pat. No. 655413). U.S. Pat. No. 5556654 describes another approach by passing the alcoholic beverages through a magnetic field created by tubular permanent magnets prior to bottling to enhance the flavour. However, the use of magnetized anion mineral water for improving the organoleptic properties of alcoholic beverages are not known, as various of these prior art devices require direct contact of alcoholic beverages to the magnetic devices that were either by pouring the alcoholic beverages to a magnetic container (U.S. Pat. No. 655413), dipping a magnetic blade into the alcoholic beverages (U.S. Patent application 2006/0172041 A1 ) or pouring the wine through tubular permanent magnets during bottling (U.S. Pat. No. 5556654). Hence, the direct contact of alcoholic beverages with the magnetic devices could introduce contaminants to the drink and might have hygienic concerns. Therefore, the present invention has solved the problem of the prior art devices by omitting the method of having direct contact of alcoholic beverages with magnetic devices and provides a more convenient and hygienic manner to improve the organoleptic properties of alcoholic beverages.

SUMMARY OF THE PRESENT INVENTION

One aspect of the present invention relates to an apparatus for producing a liquid having magnetic properties using a plurality of filtration medium, in which the filtration medium comprising: ion exchange medium for release negative ions of the liquid to form an ionized liquid, alkalizing minerals for enhancing the micro-nutrient density of the ionized water; Far Infrared Rays (FI R) ceramic balls emitting far infrared energy for assisting the liquid or water form into smaller water molecule cluster with higher vibrational energy at molecular level and increasing oxygen content of the liquid; and magnetized medium for increasing zeta potential of calcite and changing physical and chemical properties of the liquid molecules to form a magnetic field, characterized in that, the magnetic field weaken intra-molecular bonding and enhance the inter-molecular bonding of the liquid molecules to form a magnetized liquid, in which the magnetized liquid improves an organoleptic properties of food and beverage substance, without having direct contact to the substance.

Preferably, the organoleptic properties of food and beverage substance is improved by modification of tannins structures and content. Further, the apparatus comprising activated carbon medium for removing unwanted organic constituents and-chemical contaminants in the feeding water such as removing chlorine, sediment, volatile organic compounds (VOCs), taste and odour from water. Preferably, the filtration medium is stored in a filter housing, in such a way that the liquid from at least one inlet passes through the filtration medium to at least one outlet.

Preferably, the ion exchange medium is an anion stones, anion balls or anion beads that produced negative ions. Preferably, the alkalizing minerals is a bakuhanseki or Maifan mineral rock that composed of minerals including but not limited to plagioclase feldspar, orthoclase feldspar, hornblende and biotite. Preferably, the Far Infrared Rays (FIR) emitting ceramic is Far Infrared Rays (FIR) ceramic ball or Far Infrared Rays (FIR) balls having an effective adsorption of lead, chromium and other toxicity heavy metals.

Preferably, the magnetized medium increases viscosity and water vaporization rate but reduces water tension of the magnetized water.

Another aspect of the present invention relates to a method for producing a liquid having magnetic properties using a plurality of filtration medium, comprising steps of: passing the liquid through ion exchange medium for releasing negative ions of the liquid to form an ionized liquid; enhancing the micro-nutrient density of the ionized water using an alkalizing minerals; forming the liquid into a liquid molecule groups and increase oxygen content of the liquid by using FIR emitting ceramic; and forming a magnetic field for increasing zeta potential of calcite and changing physical and chemical properties of the liquid molecules by using a magnetized medium, characterized in that, the magnetized liquid improves an organoleptic properties of food and beverage substance, without having direct contact to the substance by weaken intra-molecular bonding and enhance the inter-molecular bonding of the liquid molecules to form a magnetized liquid using the magnetic field. Preferably, the steps of improving the organoleptic properties of food and beverage substance by modification of tannins structures and content.

Further, the method for producing a liquid having magnetic properties using a plurality of filtration medium, comprising steps of removing unwanted organic constituents and-chemical contaminants in the feeding water such as removing chlorine, sediment, volatile organic compounds (VOCs), taste and odour from water by using activated carbon medium.

Further, the method for producing a liquid having magnetic properties using a plurality of filtration medium, comprising steps of storing filtration medium in a filter housing, such that the liquid from at least one inlet passes through the filtration medium to at least one outlet.

The present invention consists of features and a combination of parts hereinafter fully described and illustrated in the accompanying drawings, it being understood that various changes in the details may be made without departing from the scope of the invention or sacrificing any of the advantages of the present invention.

BRIEF DESCRIPTION OF THE DRAWINGS

To further clarify various aspects of some embodiments of the present invention, a more particular description of the invention will be rendered by references to specific embodiments thereof, which are illustrated in the appended drawings. It is appreciated that these drawings depict only typical embodiments of the invention and are therefore not to be considered limiting of its scope. The invention will be described and explained with additional specificity and detail through the accompanying drawings in which: Figure 1 illustrates a block diagram for producing Magnetized Water for improving organoleptic properties of alcoholic beverages.

Figure 2 illustrates one embodiment of an apparatus for producing Magnetized Water for improving organoleptic properties of alcoholic beverages.

Figure 3 illustrates another embodiment of an apparatus for producing Magnetized Water for improving organoleptic properties of alcoholic beverages.

DETAILED DESCRIPTION OF THE INVENTION

The present invention relates to a method and apparatus for producing a liquid having magnetic properties for improving the organoleptic properties of various alcoholic beverages such as wine and liquor in a container. In particularly, the container of the alcoholic beverages are in contact with the magnetized liquid or soaked into the magnetized liquid, to form a magnetic properties such that the electromagnetic energy can be transferred to alcoholic beverages across the container to improve the organoleptic properties of alcoholic beverages. Preferably, the alcoholic beverage container are made of glass or ceramic or any similar material that can transfer the effect of the magnetic properties. It can be closed or open ended container.

The proposed apparatus comprises of a plurality of water processing materials, which are packed in filter housing. Preferably, the apparatus comprising a water inlet for attachment to the feeding water source, i.e. filtered water, purified water, Drinking water, activated carbon filtered water. Otherwise, the tap water may be used by distributing through an activated carbon medium in the initial filter housing to remove unwanted organic constituents and-chemical contaminants in the feeding water. The proposed apparatus comprises of five-water-processing-materials, which are packed in three tubes of filter housing. The apparatus has a water inlet for attachment to the feeding water source, i.e. tap water. The tap water is first passed through the activated carbon in the first filter housing to remove unwanted organic constituents and-chemical contaminants in the feeding water.

Further, the apparatus of water-processing-materials includes tubes of filter housing, in particularly, when the water enters a filter housing that contained anion medium (ion-exchange resin) that release negative ions in the water. Preferably, the anion medium is an anion balls or beads that acts as a medium for ion exchange. Thereafter, the ionized water flows into another filter housing that comprising at least one layer or medium of alkalizing minerals (Maifan mineral rocks), (Far Infrared Rays (FI R) emitting Ceramic and magnetized medium, in which increases the zeta potential of calcite and changes the physical and chemical properties of water molecules to be used for improving an organoleptic properties of at least alcoholic beverages soaked in to the magnetized water.

Maifan medium composed of minerals including but not limited to plagioclase feldspar, orthoclase feldspar, hornblende, and biotite (all four mentioned before are silicate minerals) to enhance the micro-nutrient density in the water.

Far Infrared Rays (FI R) balls or medium having the far-infrared mineralization can release the far-infrared ray which can have resonance with water molecules, this enables the water into small molecule groups and increase the oxygen content of water.

Numerous scientific research was conducted formerly to examine the effects of a magnetic field on aqueous solutions and also biomaterials. It was found that magnetic exposure increased the coagulation rate of polystyrene lattices in solution, formation of CaC03 crystals from CaCl2 and Na2C03 solutions, and the zeta potential and diffusivity of polystyrene lattices in electrolyte solutions. The effect of the magnetic field on the physical and chemical properties of water could be explained on the basis of quantum field theory, which describes the amplification of magnetic fluctuations inside the liquid by exchanging energy of external magnetic field with the angular momentum of a single water molecular rotor. Magnetized water has an increased viscosity and enthalpies, reduced surface tension of water and an increased water vaporization rate. Clearly, magnetized water has altered characteristics, in term of energy potential of water molecules. Thus, magnetized water has been claimed to have beneficial effects to health and other applications. This present invented apparatus involves increasing the concentration of anions and minerals in the water before magnetized by permanent magnetic field to produce magnetized anionic mineral water with stronger energy that can be transferred to alcoholic beverages across the container (glass or ceramic) to improve the organoleptic properties of alcoholic beverages. Based on the professional examination report by a first-class Chinese certified sommelier and the Chinese Bureau of Wine, the Chinese Maotai spirit that has been soaked for 10 minutes in Diamond Star magnetized anionic mineral water has a smoother texture with a more blended taste with reduced bitterness and astringency as compared to the non-treated Maotai spirit of the same type; while the unique aroma of Maotai spirit and the other chemical properties were not affected. Activated Charcoal Granules

Granular activated carbon is commonly used for removing organic constituents and residual disinfectants in water supplies via adsorption and catalytic reduction. Organics are removed by adsorption and residual disinfectants are removed by catalytic reduction. Anion Balls

Negative ion ceramic ball is made from natural stones through the nanometer processing, which can be continuously produced negative ions. The amount of generating negative ions ranges from 1200 to 40000 p/s.cm3. Maifan Mineral Rocks

Also known as "bakuhanseki", Maifan mineral rock is a special mineral rock used in Chinese medicine to treat various skin diseases. It is composed of minerals including but not limited to plagioclase feldspar, orthoclase feldspar, hornblende and biotite (silicate minerals). Maifan mineral rock contains plenty of micronutrient elements, such as calcium, iron, zinc, magnesium, copper, and selenium that are essential to health. It increases the micronutrient density in the water.

Far Infrared Energy Ceramic Balls

Far infrared ceramic ball can release weak electric current (0.06mA) in the process of treating water. It has an effective adsorption of lead, Chromium and other toxicity heavy metals. The far-infrared mineralization can release the far-infrared ray, which can have resonance with water molecules and enables the water to form smaller molecule groups and increase the oxygen content of water.

Magnetized Energy Balls

It provides permanent magnetic field to water and weaken the intra-molecular bonding while enhances the inter-molecular bonding in the water molecules. This causes formation of smaller aggregates of water molecules and therefore increases the viscosity and water vaporization rate but reduces the water tension of magnetized water. Figure 1 illustrates a perspective view of the apparatus (100) to generate magnetized anionic mineral water showing 5 types of water-processing materials packed in three tubular filter housing with a raw water inlet (101 ) and a water outlet. The water inlet (101 ) for attachment to the feeding water source is first passed through the activated carbon medium (102) in the first filter housing to remove unwanted organic constituents and chemical contaminants in the feeding water. Then the water enters the second filter housing that contained anion balls or ion-exchange medium (103) that release negative ions in the water. Thereafter, the ionized water flows into the third filter housing that contained layers of plurality medium such as Maifan mineral rocks or alkalizing minerals (104), far infrared energy ceramic balls (105) or Ceramics are known to generate passively Far Infrared Rays (FIR), and magnetized balls (106) which increases the zeta potential of calcite and changes the physical and chemical properties of water molecules into magnetized water (107).

Figure 2 illustrates a method of soaking of the alcoholic beverages in the original de-capped bottle (202) in the magnetized water (201 ) generated by the apparatus. The alcoholic beverages in its own container or bottle could be soaked directly in the magnetized anionic mineral water for 10 minutes to significantly improve the organoleptic properties of the alcoholic beverages. Figure 3 illustrates a method of soaking of the alcoholic beverages in a glass (302) in the magnetized water (301 ) generated by the apparatus. The alcoholic beverages in its own glass could be soaked directly in the magnetized anionic mineral water for 10 minutes to significantly improve the organoleptic properties of the alcoholic beverages.

The present invention may be embodied in other specific forms without departing from its essential characteristics. The described embodiments are to be considered in all respects only as illustrative and not restrictive. The scope of the invention is, therefore indicated by the appended claims rather than by the foregoing description. All changes, which come within the meaning and range of equivalency of the claims, are to be embraced within their scope.