Process for preparing oxygenated cocktail

Details Process for preparing oxygenated cocktail Process for preparing oxygenated cocktail

1975-02-03

1977-05-31

Bashore, S. Leon

Food or edible material: processes, compositions, and products

Contacting food in liquid or solid state with exteriorly...

261DIG26, 426474, 426590, C02D 102

Patent

active

040270459

ABSTRACT:
According to the proposed process for preparing oxygenated cocktail, dispersed oxygen is continuously introduced into a continuously supplied thin (not in excess of 5 mm) layer of a foam-forming food liquid over the entire volume of said liquid. The disclosed apparatus for effecting said process comprises a vessel with a porous member arranged therein, which divides said vessel into two sealed off portions. The lower portion permanently communicates via a branch pipe with a forced oxygen supply source, whereas the upper portion serves as a container for the foam-forming liquid for preparing oxygenated cocktail and has a pipe for the supply of said food foam-forming liquid and a pipe for discharging prepared cocktail. The foam-forming food liquid may be fruit juice, kvass, beer, whey, buttermilk, herb infusion and other biologically adequate liquid products.

REFERENCES:
patent: 272585 (1883-02-01), Roussan et al.
patent: 1725956 (1929-08-01), Cleveland
patent: 2038451 (1936-04-01), Schattaneck
patent: 2072691 (1937-03-01), Stark
patent: 3698913 (1972-10-01), Malinin
patent: 3728128 (1973-04-01), Luksas
patent: 3787590 (1974-01-01), Borders et al.

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