Patent US4159210A successfully refreshed from Google Patents.
US4159210A
Expired / Lapsed
US
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Maple sugar product and method of preparing and using same
Assignee: DOMINO SUGAR Corp A CORP OF
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Filing: 1978-06-15
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Granted: 1979-06-26
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Expires: 1998-06-15
Abstract
Abstract A transformed, crystallized maple sugar product comprising aggregates of crystals having a crystal size in the range about 3-50 microns is prepared by concentrating a maple syrup containing at least about 63% sucrose to a solids content of about 93-98%. The concentration may be carried out in several ways depending upon the color of the final product which is desired. The concentrated syrup is subjected to impact beating within a crystallization zone for transformation and crystallization. The resulting transformed, crystallized maple sugar product comprising aggregates of sucrose crystals having a size in the range about 3-50 microns and having a moisture content of 2-4% is then recovered from the crystallization zone and dried to a moisture content below about 1% by weight. Subsequently, the maple sugar product may be cooled, milled and/or screened to a size range suitable for one of several desired end uses.
Inventors
- 👤 Andy C. C. Chen
- 👤 Sanford J. Drescher
- 👤 Charles P. Graham
Bibliographic Details
Application Number
—
Jurisdiction
US
Data Source
google_patents
Last Synchronized
2026-11-04 22:34
CPC Classifications
C; C13; C13B; C13B30/00; C13B30/02; C13B10/00; C13B50/00
Claims Analysis
Total Claims: 17
Claim 1
Independent Claim
97 words
A method of preparing a crystallized maple sugar product which comprises the steps of: concentrating a maple syrup to a solids content of 93-98%; subjecting said concentrated syrup to impact beating within a crystallization zone until transformation and crystallization occur and a maple sugar product made up of aggregates of sucrose crystals having a crystal size in the range 3-50 microns and a moisture content of 2-4% by weight is produced; recovering said resulting crystallized maple sugar product from said crystallization zone; and drying said crystallized maple sugar product to a moisture content of less than 1%.
Claim 2
Independent Claim
97 words
A method of preparing a crystallized maple sugar product which comprises the steps of: concentrating a maple syrup to a solids content of 93-98%; subjecting said concentrated syrup to impact beating within a crystallization zone until transformation and crystallization occur and a maple sugar product made up of aggregates of sucrose crystals having a crystal size in the range 3-50 microns and a moisture content of 2-4% by weight is produced; recovering said resulting crystallized maple sugar product from said crystallization zone; and drying said crystallized maple sugar product to a moisture content of less than 1%.
Claim 3
Dependent Claim
27 words
The method of claim 1 wherein said concentration comprises heating at a temperature in the range 162-196° F. and at a pressure of 19-27 inches Hg vacuum.
Claim 4
Dependent Claim
50 words
The method of claim 1 wherein said concentration comprises heating at a tempeature in the range 162-196° F. and at a pressure of 19-27 inches Hg vacuum to a solids content of at least 90% and further heating at a temperature in the range 250-265° F. and at atmospheric pressure.
Claim 5
Dependent Claim
22 words
The method of claim 1 wherein said concentration comprises heating at a temperature in the range 250°-265° F. and at atmospheric pressure.
Claim 6
Dependent Claim
22 words
A method in accordance with claim 1 wherein said maple syrup has a sucrose content of at least about 63% by weight.
Claim 7
Dependent Claim
17 words
A maple sugar product prepared in accordance with the methods of claims 1, 2, 3 or 4.
Claim 8
Dependent Claim
29 words
A maple flavoring composition which comprises an effective flavor-imparting amount of the maple sugar product of claim 6 and other ingredients such as granulated white sugar and/or brown sugar.
Claim 9
Dependent Claim
19 words
A flavoring composition which comprises flavor oil encapsulated within or admixed with the maple sugar product of claim 6.
Claim 10
Dependent Claim
25 words
A method of preparing a reconstituted maple syrup product which comprises adding a suitable amount of hot water to the sugar product of claim 6.
Claim 11
Dependent Claim
11 words
A reconstituted maple syrup product prepared in accordance with claim 9.
Claim 12
Dependent Claim
38 words
A method of preparing a bakery fondant sugar product which comprises admixing the maple sugar product of claim 6 with a sufficient amount of cold water, corn syrup and other sugars and then whipping the admixture until smooth.
Claim 13
Dependent Claim
11 words
A bakery fondant sugar product prepared in accordance with claim 11.
Claim 14
Dependent Claim
21 words
A method of preparing a tabletted maple sugar product which comprises tabletting or compacting the maple sugar product of claim 6.
Claim 15
Dependent Claim
11 words
A tabletted maple sugar product prepared in accordance with claim 1.
Claim 16
Dependent Claim
68 words
A crystallized maple sugar product consisting essentially of a major amount by weight of agglomerates of microscopic crystals of sucrose having a crystal size in the range 3-50 microns, less than 2% by weight invert sugar and about 6% by weight non-sugar solids derived solely from maple syrup, said invert sugar and non-sugar solids being found mostly in the interstitial spaces between said sucrose crystals forming said agglomerates.
Claim 17
Dependent Claim
68 words
A crystallized maple sugar product consisting essentially of a major amount by weight of agglomerates of microscopic crystals of sucrose having a crystal size in the range 3-50 microns, less than 2% by weight invert sugar and about 6% by weight non-sugar solids derived solely from maple syrup, said invert sugar and non-sugar solids being found mostly in the interstitial spaces between said sucrose crystals forming said agglomerates.
References Cited (Backward Citations)
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USPTO Annuity & Maintenance Windows
| Annuity Stage | Window Opens | Payment Deadline | Surcharge Period Until | Estimated Fee | Status |
|---|---|---|---|---|---|
| 3.5 Years (Year 4) | 1982-06-25 | 1982-12-25 | 1983-06-26 | $2000.00 | Window Closed / Lapsed |
| 7.5 Years (Year 8) | 1986-06-25 | 1986-12-25 | 1987-06-26 | $3760.00 | Window Closed / Lapsed |
| 11.5 Years (Year 12) | 1990-06-25 | 1990-12-25 | 1991-06-26 | $7700.00 | Window Closed / Lapsed |