Abstract: A method is provided for producing fine-bubble water by resonance foaming and vacuum cavitation, and a device for manufacturing each of ultra-fine-bubble water of hydrogen gas having a reducing radical function, ultra-fine-bubble water of air and oxygen gas having an oxidizing radical function, ozone ultra-fine-bubble water having a sterilization function enabled by ozone, and fine-bubble water of nitrogen/carbon dioxide gas for increasing the ability to preserve the freshness of raw agricultural products, livestock products, and marine products.

Abstract: A method is provided for producing fine-bubble water by resonance foaming and vacuum cavitation, and a device for manufacturing each of ultra-fine-bubble water of hydrogen gas having a reducing radical function, ultra-fine-bubble water of air and oxygen gas having an oxidizing radical function, ozone ultra-fine-bubble water having a sterilization function enabled by ozone, and fine-bubble water of nitrogen/carbon dioxide gas for increasing the ability to preserve the freshness of raw agricultural products, livestock products, and marine products.

Abstract: An alcoholic beverage containing ultrafine bubbles of hydrogen with an antioxidative function is provided that is produced by a reductive fermentation technique of alcohol and contains only a small amount of acetaldehyde. A method and an apparatus of oxidative-reductive fermentation of varieties of alcoholic beverages are provided based on facilitation of proliferation of microorganisms under an oxidative condition and a reductive fermentation technique. The reductive fermentation technique suppresses oxidative degradation of generated pyruvic acid, activate alcohol dehydrogenase, and facilitates production of alcohol from acetaldehyde which is an intermediate product, and a gas exchanging function of the ultrafine bubbles of hydrogen decreases acetaldehyde that remains in a period of alcohol fermentation. The technique facilitates fermentation, increases alcohol yield, decreases acetaldehyde content, and enhances fresh savor, mellow taste and an antioxidative function of an alcoholic beverage.

Abstract: A method is provided for producing fine-bubble water by resonance foaming and vacuum cavitation, and a device for manufacturing each of ultra-fine-bubble water of hydrogen gas having a reducing radical function, ultra-fine-bubble water of air and oxygen gas having an oxidizing radical function, ozone ultra-fine-bubble water having a sterilization function enabled by ozone, and fine-bubble water of nitrogen/carbon dioxide gas for increasing the ability to preserve the freshness of raw agricultural products, livestock products, and marine products.

Abstract: A method is provided for producing fine-bubble water by resonance foaming and vacuum cavitation, and a device for manufacturing each of ultra-fine-bubble water of hydrogen gas having a reducing radical function, ultra-fine-bubble water of air and oxygen gas having an oxidizing radical function, ozone ultra-fine-bubble water having a sterilization function enabled by ozone, and fine-bubble water of nitrogen/carbon dioxide gas for increasing the ability to preserve the freshness of raw agricultural products, livestock products, and marine products.

Abstract: An alcoholic beverage containing ultrafine bubbles of hydrogen with an antioxidative function is provided that is produced by a reductive fermentation technique of alcohol and contains only a small amount of acetaldehyde. A method and an apparatus of oxidative-reductive fermentation of varieties of alcoholic beverages are provided based on facilitation of proliferation of microorganisms under an oxidative condition and a reductive fermentation technique. The reductive fermentation technique suppresses oxidative degradation of generated pyruvic acid, activate alcohol dehydrogenase, and facilitates production of alcohol from acetaldehyde which is an intermediate product, and a gas exchanging function of the ultrafine bubbles of hydrogen decreases acetaldehyde that remains in a period of alcohol fermentation. The technique facilitates fermentation, increases alcohol yield, decreases acetaldehyde content, and enhances fresh savor, mellow taste and an antioxidative function of an alcoholic beverage.

Abstract: An automatic oxidation-reduction treatment system, characterized in that it comprises introducing oxygen or hydrogen to a agitation vessel under reduced pressure through a nozzle to feed the gas into a solution having a reduced pressure and reduce the size of a bubble by agitation under reduced pressure, subjecting the resultant solution to high speed agitation by means of a water-jet pump under reduced pressure to further reduce the size of a bubble, and rapidly feeding the resultant bubbles into an agitation vessel under pressure to dissolve the bubble while still further reducing the size of a bubble under pressure by instantaneously cutting and pressing it, thereby convert the solution into a colloidal state.