Food or edible material: processes – compositions – and products – Potable water or ice compositions or processes of preparing... – Having incorporated gas
Patent
1988-12-23
1991-04-09
Paden, Carolyn
Food or edible material: processes, compositions, and products
Potable water or ice compositions or processes of preparing...
Having incorporated gas
426324, 426330, 426477, 426590, A23L 226
Patent
active
050063529
DESCRIPTION:
BRIEF SUMMARY
FIELD OF THE INVENTION
The invention relates to a process for the industrial production of restorative drinks saturated with molecular oxygen, by increasing the oxygen content of the drink by saturation.
BACKGROUND OF THE INVENTION
Physical tiredness is mainly the consequence of the anoxia (hypoxia) in the blood, i.e. the oxygen insufficiently of the haemoglobin, since the muscle work is fed by the oxygen content of the blood.
Saturation of the blood with oxygen takes place through respiration. In the case of a strong physical exercise, the saturation of the blood with oxygen by respiration may be insufficient because of the limited capacity of the lungs or the low oxygen content of the air.
It is known also to supply oxygen through the stomach which is more effective than respiration of air. The principles of this so-called enteral oxygen supply are based on other physiological effects in addition to the oxygen supply of the muscle cells. (M. E. Marsak: The Regulation of Human Respiration (in Russian), Moscow, 1971; N. V. Sirotin; Enteral Oxygen Therapy (in Russian), Kiev, 1968).
There are also known Soviet experiments [I. Karpenko et al.: The Restoration of the Working Capacity of Sportsmen After a Strong Physical Exercise (in Russian), Moscow, 1974] relating to a foam-cocktail saturated with oxygen as well as to the positive results of the consumption thereof by sportsmen and sportswomen.
Rose hip syrup with eggwhite to provide a large surface, were added to the preparation of the Soviet foam-cocktail to ensure most completely the saturation with oxygen. The disadvantage of this process is in that the quality of the eggwhite froth is deteriorated by contacting with a liquid phase. The short shelf life is another drawback.
DESCRIPTION OF THE INVENTION
The aim of the present invention is to saturate fruit-based drinks or plain water by the combined use of simple physical processes.
In the process of the invention, the oxygenating gas is cooled to a temperature between 2.degree. C. and 3.degree. C.; the liquid is saturated with the oxygen under a pressure of 0.3 to 0.4 mPa in saturating equipment; filled into pressure bottles of 0.25, 0.33 or 0.5 liter volume fitted with a crown stopper; and then commercialized.
In addition to the traditional commercialization in bottles and collecting boxes, a novel type of product is provided in that any desired flavoring can be carried out by consumer, by using a flavoring package. In the package, there is a fruit or flavoring syrup with the appropriate formulation which can be added to the bottled restorative drink previously saturated with oxygen.
The advantages of this new form of consumer-provided flavoring is that the shelf life of restorative drinks can be increased since the natural oxidation of natural fruit juices under the effect of oxygen does not have to be taken into account during the shelf life of the oxygenated water.
When produced with the direct use of fruit syrups in the manufacturing, the shelf life of drinks is about 6 months, however, this duration can be extended to about 12 months for restorative drinks without any flavoring.
The restorative drinks thus prepared contain:
______________________________________ dissolved oxygen 32 to 35 mg/liters
dry substance 9 to 1 refr. %
acid (express as citric acid)
0.35 to 0.4%
potassium sorbate 0.1%
______________________________________
For the production of the drinks by the process according to the invention, flavored or natural mineral water as well as plain water can be used. The restorative drinks can be also subsequently flavored by the consumer.
The starting mineral water or plain water can be subjected to conventional physical purification then, the following steps can be carried out, depending on whether any flavoring is carried out during the production, or subsequently by the consumer. C.; 0.3 to 0.4 megapascals (MPa) in saturating equipment; volume and adapted to be fitted with crown stoppers; 0.5 MPa in saturating equipment; adapted to be fitted with crown stoppers;
_____
REFERENCES:
patent: 348344 (1866-08-01), Riggs
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patent: 2071990 (1934-12-01), Tiger
patent: 2927028 (1960-03-01), Miller
patent: 3039644 (1962-06-01), Lefcort
patent: 3728129 (1973-04-01), Sargent
patent: 3743520 (1973-07-01), Croner
patent: 4027045 (1977-05-01), Fedotkin
patent: 4495116 (1985-01-01), Kakeno et al.
Novaya Keramika, p. 68, lines 15-25 (1969) Budnikov et al.
Berzsenyi Lazlo
Zelenak nee Zoltai Maria
Mester-Coop Elelmiszeripari es Ker. Leanyvallalat
Paden Carolyn
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