CA1115270A - Maple sugar product and method of preparing and using same - Google Patents
Maple sugar product and method of preparing and using sameInfo
- Publication number
- CA1115270A CA1115270A CA324,528A CA324528A CA1115270A CA 1115270 A CA1115270 A CA 1115270A CA 324528 A CA324528 A CA 324528A CA 1115270 A CA1115270 A CA 1115270A
- Authority
- CA
- Canada
- Prior art keywords
- maple
- sugar
- sugar product
- syrup
- product
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired
Links
Classifications
-
- C—CHEMISTRY; METALLURGY
- C13—SUGAR INDUSTRY
- C13B—PRODUCTION OF SUCROSE; APPARATUS SPECIALLY ADAPTED THEREFOR
- C13B30/00—Crystallisation; Crystallising apparatus; Separating crystals from mother liquors ; Evaporating or boiling sugar juice
- C13B30/02—Crystallisation; Crystallising apparatus
-
- C—CHEMISTRY; METALLURGY
- C13—SUGAR INDUSTRY
- C13B—PRODUCTION OF SUCROSE; APPARATUS SPECIALLY ADAPTED THEREFOR
- C13B10/00—Production of sugar juices
-
- C—CHEMISTRY; METALLURGY
- C13—SUGAR INDUSTRY
- C13B—PRODUCTION OF SUCROSE; APPARATUS SPECIALLY ADAPTED THEREFOR
- C13B50/00—Sugar products, e.g. powdered, lump or liquid sugar; Working-up of sugar
Abstract
Abstract of The Disclosure 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 moist? 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.
is then recovered from the crystallization zone and dried to a moist? 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.
Description
i2~
Backqrou~d Of The Inven-tion .
In the northern United States and Canada the sap of hard maple trees (Acer~Sa-charinum) is a source o sugar, largely sucrose, but containing impurities that impart a delicate flavor. Maple sap containing 2-3% sugar as it comes from the tree has no maple flavor and no color. The characteristic flavor and maple color result from reactions that occur when maple sap is evaporated and concentrated to the syrup form by boiling. For conventional maple sugar production, concentration is carried to the graining polnt to produce a soft brown "whole sugar", that is, the syrup and sugar crystals are allowed to form a solid mass witho,ut separation.
' Commercial maple syrup typically has about a 6Z ~rix with water activity of 0.83-0.85 and is very susceptible to yeast an~ mold contamination. Also, slnce maple syrup ls readily fermentable, it must be stored under very restricted conditions.
Block maple sugar is a traditional product of the maple syrup industry. However, block maple sugar is unstable during a long period of storage and is costly to produce.
Further, production of maple syrup from block maple sugar requires grinding and/or crushing by potential users, many of whom do not have the necessary equipment. As a result, there is a need for a map,le sugar product better sulted for shipment and storage in bulk quantltles and more readlly convertible into maple syrup.
:
Maple suyar in a granulated free-flowing form would be useful in many applications as a maple flavorant. ~owever, conventional granulated maple sugar readily takes up and retains moisture, i.e. cakes, on standing, and therefore, has not been especially useful. An anti-caking agent such as micronized silica could be incorporated to prevent caking, but most anti-caking agents impart undesirable characteristics, such as turbidity and poor dispersibility, in the finished product.
Thus, there has been a need for a maple sugar product in a granulated form which is free-flowing and non-caking.
Summary Of The Invention The present invention provi:des a new mapl~ sugar product and method of preparinc3 the same. rrhis new maple sugar product is capable of meeting the needs and over-coming the problems indicated or set forth hereinabove.
Specifically, the maple sugar product of this invention has an agglomerated, micro-sized crystalline structure and is capable of reconstitution to a pure maple syrup. Also, the maple sugar product of this invention has a low moisture content and is generally substantially non-hygroscopic.
Finally, a maple sugar product of this invention is in a granulated form which is fxee-flowing and non-caking and is useful as a substantially instantly soluble maple sugar or a maple sugar product capable of direct compaction to pxoduce tabletted maple sugar.
.. . . ...
27~3 The maple sugar product of this invention is prepared by concentrating a m~ple syrup con-taining at least about 63% sucrose to a solids content of about 93-98%. The conc~n-tration may be carried out in several ways depending upon the color of the final product which is desired. Thus, the maple syrup may be heated a-t a tempera-ture in the range 162-19~F.
at 19 27 inches Hg vacuum to produce a concentrate having minimal color changes. Alternatively, the concentration may be carried out in two stages. In the first stage the maple syrup is heated to a temperature in the range 162-196F. a-t 19-27 inches Hg vacuum until the solids content is at least 90%. In the second stage, the syrup is further concentrated by heating at a temperature in the range 250-265F. at atmospheric pressure until the solids content is in the range 93-98%. The color of the concentrate so prepared is slightly darker than the original color of the syrup. Finally, the concentration may be carried out at atmospheric pressure at a :
temperature in the range 250-265E`. -to produce a concentrate which is quite darker than the original syrup. The concentrated syrup resulting from any of these approaches is subjected to .impact beating within a crystallization zone until transforma-tion and crystallization o the syrup occur. The resultinq transformed, crystallized.sugar product having a moisture con-tent of 2-4~ is then recovered from the crystallization zone and desirably dried to a moisture content below 1% by weight.
Subsequently, the.crystallized maple sugar product may be cooled, milled and screened to a size range suitable for one or more intended end ~ses.
. . .
Backqrou~d Of The Inven-tion .
In the northern United States and Canada the sap of hard maple trees (Acer~Sa-charinum) is a source o sugar, largely sucrose, but containing impurities that impart a delicate flavor. Maple sap containing 2-3% sugar as it comes from the tree has no maple flavor and no color. The characteristic flavor and maple color result from reactions that occur when maple sap is evaporated and concentrated to the syrup form by boiling. For conventional maple sugar production, concentration is carried to the graining polnt to produce a soft brown "whole sugar", that is, the syrup and sugar crystals are allowed to form a solid mass witho,ut separation.
' Commercial maple syrup typically has about a 6Z ~rix with water activity of 0.83-0.85 and is very susceptible to yeast an~ mold contamination. Also, slnce maple syrup ls readily fermentable, it must be stored under very restricted conditions.
Block maple sugar is a traditional product of the maple syrup industry. However, block maple sugar is unstable during a long period of storage and is costly to produce.
Further, production of maple syrup from block maple sugar requires grinding and/or crushing by potential users, many of whom do not have the necessary equipment. As a result, there is a need for a map,le sugar product better sulted for shipment and storage in bulk quantltles and more readlly convertible into maple syrup.
:
Maple suyar in a granulated free-flowing form would be useful in many applications as a maple flavorant. ~owever, conventional granulated maple sugar readily takes up and retains moisture, i.e. cakes, on standing, and therefore, has not been especially useful. An anti-caking agent such as micronized silica could be incorporated to prevent caking, but most anti-caking agents impart undesirable characteristics, such as turbidity and poor dispersibility, in the finished product.
Thus, there has been a need for a maple sugar product in a granulated form which is free-flowing and non-caking.
Summary Of The Invention The present invention provi:des a new mapl~ sugar product and method of preparinc3 the same. rrhis new maple sugar product is capable of meeting the needs and over-coming the problems indicated or set forth hereinabove.
Specifically, the maple sugar product of this invention has an agglomerated, micro-sized crystalline structure and is capable of reconstitution to a pure maple syrup. Also, the maple sugar product of this invention has a low moisture content and is generally substantially non-hygroscopic.
Finally, a maple sugar product of this invention is in a granulated form which is fxee-flowing and non-caking and is useful as a substantially instantly soluble maple sugar or a maple sugar product capable of direct compaction to pxoduce tabletted maple sugar.
.. . . ...
27~3 The maple sugar product of this invention is prepared by concentrating a m~ple syrup con-taining at least about 63% sucrose to a solids content of about 93-98%. The conc~n-tration may be carried out in several ways depending upon the color of the final product which is desired. Thus, the maple syrup may be heated a-t a tempera-ture in the range 162-19~F.
at 19 27 inches Hg vacuum to produce a concentrate having minimal color changes. Alternatively, the concentration may be carried out in two stages. In the first stage the maple syrup is heated to a temperature in the range 162-196F. a-t 19-27 inches Hg vacuum until the solids content is at least 90%. In the second stage, the syrup is further concentrated by heating at a temperature in the range 250-265F. at atmospheric pressure until the solids content is in the range 93-98%. The color of the concentrate so prepared is slightly darker than the original color of the syrup. Finally, the concentration may be carried out at atmospheric pressure at a :
temperature in the range 250-265E`. -to produce a concentrate which is quite darker than the original syrup. The concentrated syrup resulting from any of these approaches is subjected to .impact beating within a crystallization zone until transforma-tion and crystallization o the syrup occur. The resultinq transformed, crystallized.sugar product having a moisture con-tent of 2-4~ is then recovered from the crystallization zone and desirably dried to a moisture content below 1% by weight.
Subsequently, the.crystallized maple sugar product may be cooled, milled and screened to a size range suitable for one or more intended end ~ses.
. . .
2'~
Accordingly, it is an object of this invention to provide a novel maple sugar product which has several advantageous characteristics and meets one or several needs in the maple syrup industry.
It is a related object to provicle a method of preparing this maple sugar product.
A further object is to provide a method of preparing a reconstituted maple syrup.
Addltional objects of this invention involve the preparation of a maple sugar product and the preparation of instantly soluble or tabletted maple sugar products and flavour-ing compositions therefrom.
In at least one embodiment of the practices of this invention, at least one of the foregoing objects will be achieved.
How these and other objects of the present invention are accomplished will be more fully understood from the detailed description of the invention and the claims which follow and the accompanying drawing wherein there is illustrated a flow chart showing a preferred process or scheme ~or the production of the transformed, crystallized maple sugar product prepared in accordance with the practices of this invention.
Detailed Description Of The Invention Concentrated natural maple syrup typically has a Brix of about 66 and is composed primarily of sucrose with small amounts of invert sugar and other soluble and/or flavor-imparting components. Typical analyses of commercial maple syrups of various grades are shown in ~able I.
~.
. .
l`a~
Typical Ana]yses Of Com]nercial_Maple ~yrups*
Fancy A Grade B ~7rade C Grade -Sucrose Content 64.52~ 63.35~ 64.02% 63.85%
Reducing Sugar0.22% 1.06~ 0.21% 0.15%
Ash Content 0.86~ 0.77~ 0.75~ 1~1390 Solids Content67.30%67.48~ 66.93~ 66.11 pH Value 7.10 6.72 7.05 7.60 Protein 0.10~ 0.05% 0.11~ 0.11 Color (ASAR ~nits)1656 4400 6000 9798 *Vermont Pure Maple Syrups Supplied By U.S.D.A.
Such natural maple syrups are converted into the maple sugar product of the present invention according to the process set forth herein. Referring now to the drawing which schematically illustrates a preferred embodiment of this invention, maple syrup 10 containing at least 63% sucrose is concentrated 12 by evaporation at 19--27 inches Hg vacuum ancl at a temperature in the range 162-196F. until the solids content of the concentrated maple syrup exceeds about 90%.
The resulting concentrated maple syrup 1~ having a solids content of at least 90% is maintained at a temperature suffi~ientl.y high, e.g. a temperature in the range 170-180F., ;.
to prevent solidification or crystallization and the pressure increased to ambient or atmosphcric pressure, e.g. by transferring the concentrated syrup to an open pan or kettle. The syrup is then further concentrated 16 by continued evaporation at atmospheric pressure ancl at a temperature of 250-265~. until ;:. ..
7`Lii the solids content is increased to 93-98~.
The resulting concentrated maple syrup 18 having a solids content in the range 93-98% is then subjected to impact beating crystallization 20 within a suitable crystallization zone such as a Hobart Mixer or Turbulizer until the syrup is transformed and crystallized. The transformed, crystallized maple sugar product 22 which results has a moisture content of about 2-4% and is comprised of aggregates of sucrose crystals having a crystal size in the range about 3-50 microns. During impact beating crystallization it is desirable to remove the heat of crystallization to prevent overheating within the crystalliza-tion zone. Heat of crystallization can be removed or dissipated by indirect heat e~change, e.g. water jacket surrounding the crystallization zone, or by flowing relatively cool air there-through to remove water vapor and to cool the sugar product under-going crystallizationO
Crystallized maple sugar product 22 is dried 24 to produce a transformed, crystallized maple sugar product 26 having a moisture content less than 1%. This transformed, crystal-lized maple sugar product may subsequently be cooled, milled and screened to a size range suitable for one of several end uses for this product described more fully hereinafter.
The final solids content of the concentrated maple syrup after both evaporation under vacuum and at atmospheric pressure, as well as the inducing time through the cr~s~allization zone, are highly dependent upon the nature and amo~nt of the non-sucrose solids in the original maple syrup. Accordingly, different grades of maple syrup, such as those described in Table I, when concentrated at a given elevated temperature, tend to exhibit both different final solids contents and inducing times for crystallization. Thus, .~ . .
.,~ .
it has been found that it evaporation at atmospheric pressure is carried out at a temperature of 255-265F~ for all grades of maple syrup, the maple sugar product is produced with a minimum of processing difficulties.
In order to prevent chemical changes such as sugar inversion, lowered pH, sugar carmelization and flavor degrada-tion during prolonged exposure to high temperature when using open pan or kettle evaporation at atmospheric pressure, a syrup having a solids content of at least 90% should be used during this stage of the process. Thus, the initial evaporation under vacuum is most desirably continued until the solids content exceeds 90%.
The following examples more fully show the practices of this inve,ntion but are not meant in any way to limit the scope thereof.
' Example 1.
1,000 grams of 67.3~ Brix fancy grade maple syrup having a sucrose content of 64.54~ was ~vaporated in a rotary evaporator at 181-190F. with a vacuum reading of 25.5-26 inches Hg until a concentrated syrup having a solids content of 94.79%
was obtalned. The concentrated syrup was then transferred to an open pan at atmospheric pressure and heated until it reached a tPmperature of 255F. and a solids content of 96.27%.
The supersaturated syrup was kept at this elevated temperature and agitated in a Hobart Blender at a medium speed until transorm~tion and crystallization occurred. The induci'ng time for crystallization was 125 seconds and,the moisture content of the resulting crystallized sugar product was 3.20% by weight. The transfo~med, crystallized sugar - ~ -product was then oven-dried to a rnoisturc content of 0.16~, cooled, milled and screened to a clesired size range.
Example 2.
1,000 grams of 67.48 Brix grade A maple syrup having a sucrose content of 63.35g~ was evaporated in a rotary evaporator at 162~165F. with a vacuum reading of 26-27 inches Hg to a solids content of 90.81~ by weight. The concentrated syrup was then placed in an open pan or kettle and heated to a temperature of 265F. and a solids content of 95.38~. The supersaturated syrup was then agitated in a Hobart Blender at a medium speed until transformation and crystallization occurred. The inducing time for crystallization was :l45 seconds and the moisture content of the transormed, crystallized maple sugar product was 2.17%~ The transformed, crystallized maple sugar product was then oven-dried to a moisture content of 0.23%, cooled, milled, and screened to a desired size range.
Example 3.
lrO00 grams of 67.30 Brix grade B maple syrup having a sucrose content of 64.52~ was evaporated in a rotary evaporator at 192-196F. at a reduced pressure at a ~acuum reading of 21-22.5 inches Hg until a solids content o 93.52%
was reached. The concentrated syrup was then placed in an open pan and hea~ed to a temperature of ~260F. and a resulting solids content of 96.98~. The concentrated, supersaturated syrup was agitated in a Hobart Blender at a medium speed until transformation and crystallization occurred. The inducing time for crystallization was 85 seconds. The transformed, ~9 -crystallized sugar procluct was tllen oven-dried to a moisture content of 0.18%, cooled, milled, and screened to a desired size range.
Example 4.
1,000 grams of 6~.11 Bri~ grade C maple syrup having a sucrose content of 63.65% was evaporated in a rotary evaporator at 162-168F. under a vacuum reading o 24.5 inches Hg to a solids content of 88.87%. The concentrated syrup was then placed in an open pan and heated to a temperature of 250F. and a solids content of 93~05%. The resulting concentrated! supersaturated syrup was agitated in d Hobart Blender at a medium speed until transformation and cr~stallization took place. The inclucing time for crystallization was 205 seconds and the moisture content after crystallization was 2.10%. The transformed, crystallized maple sugar procluct was then oven-dried to a moisture content of 0.1~%, cooled, milled and . screened. An analysis of the dehydrated na~.ural maple sugar products prepared in Examples 1-4 is set foxth in Table II.
Tab].~ ~I
Analysis of Dehydrated Natural Maple Suyar Products .
Grade Fancy ~ GradeB Grade C Grade (Example No.) (#1) -~2) (~3) (~) Sucrose Content 95~55% 94.15%94.15% 94.64~i, Reducing Sugar 0.34% 1.68% 0.54% 0.35~
Moisture Content 0.16% 0.23% 0.18~ 0.18%
pH Value 7Ø5 6.70 7.02 7.65 Ash Content 1.25~ 1.09% 1.37~ 1.62~
Color 1686 5086 6887 19200 (ASR ~nits) The transformed, crystallized maple sugar products prepared in accordance with the process described hereinabove contain all of the solids of the original maple syrup, including the non-sugar solids. In structure, the transformed, crystal-lized sugar product exists as individual grains and clusters of agglomerates of rnicroscopic crystals of sucrose, e.g. 3-50 microns crystal size, along with less than 2% by weight invert sugar and 6% by weight non-sugar solids. The invert sugar and non-sugar solids are found mostly in the interstitial spaces between the sucrose crystals forming the agglomerates. This structure is distinctly different from -the structure of conventional granulated maple sugar which exists as sucrose grains having à characteristic crystalline structure and coated with impur.ities.
Conventional granulated maple sugar has long been known for its tendency to cake on storage. In contrast, the transformed, crystallized maple sugar of the present invention maint ins `.
: ~ .
:
\ l --~$~o~t~
free~flo~ing, non-caking propcrti~s even when stored for substantial periods o~ time.
The agglomerates of transformed, crystallized maple sugar product of this invention consist of loose, lacey, porous clus-ters of minute individual syrup-coated sugar (sucrose) crystals bonded together at their interfaces by point contact. Accordingly, aqueous liquicl can rapldly penetrate the agylomerates and free each of the individual crystals making up the agglomerates, which crystals then become dispersed and/or dissolved in the aqueous liquid.
~ In addition to those qualities traditionally ~< associated with maple sugar, namely, delicate maple flavor and sweetness, the transformed, crystallized maple sugar product of the present invention can be functionally characterized as free-flvwing and resis-tant to caking; as ha~J~nJ a ~icro-si~ed structure OL a porous nature; as being partially comprised of agglomerates; and capable of instantly dissolving in aqueous liquids. Because of these functio}lal characteris-tics, the transformed, crystallized maple sugar products of the present in~ention have dlverse applications.
For example, a reconstituted maple syrup product can be prepared ~y adding a suitable amount of water at a temperature of abou-t 180F. to the transformed, crystallized maple sugar product. Thus, transformed crystallized maple sugar products (prepared from Fancy, A, B, and C grades maple syrups) were reconstituted to 66~ Brix by the addition of hot ; water ttemPerature of 170-190F.). The resulting maple syrup products exhibited both flavor and color characteristics associated with the syrup from which -they were prepared. The color degradation of grade C syrup was attributed to the fact that the evaporation at reduced pressure was not carried out :. .
._ . . , , . . : :
.. : '. .,.', : ' ' ' ' ,' '' ' '' .
for a su~icient periocl o~ time. The color level of these reconstituted maple syrup produc~s is shown in Table III.
Table III
Color Level Of Reconstituted ~laple Syrup (~SR Units) Fanc~A Grade B Grade C Grade Oriqinal Maple ~ ~y~ 1656 ~400 60009798 Reconstituted Product -Concentration Temperature:
250F. (I) 1654 5086 ~ 67 255F. (I) 1686 -- 682a1~oa9 260F. (I) 1836 5086 688719200 265F. (I) -- 6086 6949 __ The transformed, crystallized maple sugar product of the present invention can also be used in the preparation of a bakery fondant maple sugar oroduct. This bakery fondant maple sugar product is prepared by mixing the maple sugar product with about 12% cold water and 6~ corn syrup ancl whipping the aclmixture until smooth.~ For example, the transformed, crystallized maple sugar product of the present invention was ~screened to the desired particle size as illustrated in Table IV
for baker~ fondant sugar preparations. Maple sugar fondant ' ;~ ' . .
:
~ 13 `- ~ ,a was made by the addition of abou~ 12% cold water and about 6-'~
corn syrup to -the maple sugar product. The admixture was whipped until smooth (about 4 minutes) without heating or curing. A variety of fruit, cream and fudye icings can also be prepared in a similar way by whipping the appropriate ingredients along ~lith the water, corn syrup and other sugars.
Table IV
Typical Analysis Of Fon2ant And ~ablet-ting Maple Sugars Fondant SugarTable-tting Sugar Sucrose 93.01% 92.24%
Reducing Sugar 1.76% 2.45%
Ash l.lA% 1.37~
Moisture Content 0.80% 0.68%
Screen Analysis No. 35 -- 0.03%
0.03%O ~9 45%
lO0 16.32% 30.00%
150 20.51% 13.76%
200 22.17% 4.18%
Pan 40.97% 2.58%
Another use of the -transformed, crystallized maple sugar produc-t of this invention, as indicated herein, is for the preparation of a tabletted maple sugar product. Tabletted maple sugar product is prepared by screening the transformed crystallized maple sugar to the desired particle size for ~ .
, .. . ' , --1'~--tabletting sugar, as indicated in Table IV, ancl compacting the sugar preparation to form tablets.
The transformed, crysta]lized maple sugar product is also use~ul as part of a maple flavoring composition or mix wherein the maple sugar product comprises an effective flavor-imparting amount such as about 10-20~ of the composition or mix together with other ingredients such as granulated white sugar and/or brownulated sugar. This composition or mix can be packed in plastic jars with shaker tops for use in sprinkling applications.
Finally, the transformed, crystallized maple sugar product can be used for flavor encapsulation. A flavoring composition which comprises about 2~ of a flavor oil such as artificial or natural cinnamon or peppermint flavor oil may be encapsulated or contained within the transformed maple sugar product by simple blending or admixing.
As will be apparent to one skilled in the art, many modifications/ variations and alterations are possible in the practices of this invention without departiny from the spirit or scope thereof.
Accordingly, it is an object of this invention to provide a novel maple sugar product which has several advantageous characteristics and meets one or several needs in the maple syrup industry.
It is a related object to provicle a method of preparing this maple sugar product.
A further object is to provide a method of preparing a reconstituted maple syrup.
Addltional objects of this invention involve the preparation of a maple sugar product and the preparation of instantly soluble or tabletted maple sugar products and flavour-ing compositions therefrom.
In at least one embodiment of the practices of this invention, at least one of the foregoing objects will be achieved.
How these and other objects of the present invention are accomplished will be more fully understood from the detailed description of the invention and the claims which follow and the accompanying drawing wherein there is illustrated a flow chart showing a preferred process or scheme ~or the production of the transformed, crystallized maple sugar product prepared in accordance with the practices of this invention.
Detailed Description Of The Invention Concentrated natural maple syrup typically has a Brix of about 66 and is composed primarily of sucrose with small amounts of invert sugar and other soluble and/or flavor-imparting components. Typical analyses of commercial maple syrups of various grades are shown in ~able I.
~.
. .
l`a~
Typical Ana]yses Of Com]nercial_Maple ~yrups*
Fancy A Grade B ~7rade C Grade -Sucrose Content 64.52~ 63.35~ 64.02% 63.85%
Reducing Sugar0.22% 1.06~ 0.21% 0.15%
Ash Content 0.86~ 0.77~ 0.75~ 1~1390 Solids Content67.30%67.48~ 66.93~ 66.11 pH Value 7.10 6.72 7.05 7.60 Protein 0.10~ 0.05% 0.11~ 0.11 Color (ASAR ~nits)1656 4400 6000 9798 *Vermont Pure Maple Syrups Supplied By U.S.D.A.
Such natural maple syrups are converted into the maple sugar product of the present invention according to the process set forth herein. Referring now to the drawing which schematically illustrates a preferred embodiment of this invention, maple syrup 10 containing at least 63% sucrose is concentrated 12 by evaporation at 19--27 inches Hg vacuum ancl at a temperature in the range 162-196F. until the solids content of the concentrated maple syrup exceeds about 90%.
The resulting concentrated maple syrup 1~ having a solids content of at least 90% is maintained at a temperature suffi~ientl.y high, e.g. a temperature in the range 170-180F., ;.
to prevent solidification or crystallization and the pressure increased to ambient or atmosphcric pressure, e.g. by transferring the concentrated syrup to an open pan or kettle. The syrup is then further concentrated 16 by continued evaporation at atmospheric pressure ancl at a temperature of 250-265~. until ;:. ..
7`Lii the solids content is increased to 93-98~.
The resulting concentrated maple syrup 18 having a solids content in the range 93-98% is then subjected to impact beating crystallization 20 within a suitable crystallization zone such as a Hobart Mixer or Turbulizer until the syrup is transformed and crystallized. The transformed, crystallized maple sugar product 22 which results has a moisture content of about 2-4% and is comprised of aggregates of sucrose crystals having a crystal size in the range about 3-50 microns. During impact beating crystallization it is desirable to remove the heat of crystallization to prevent overheating within the crystalliza-tion zone. Heat of crystallization can be removed or dissipated by indirect heat e~change, e.g. water jacket surrounding the crystallization zone, or by flowing relatively cool air there-through to remove water vapor and to cool the sugar product under-going crystallizationO
Crystallized maple sugar product 22 is dried 24 to produce a transformed, crystallized maple sugar product 26 having a moisture content less than 1%. This transformed, crystal-lized maple sugar product may subsequently be cooled, milled and screened to a size range suitable for one of several end uses for this product described more fully hereinafter.
The final solids content of the concentrated maple syrup after both evaporation under vacuum and at atmospheric pressure, as well as the inducing time through the cr~s~allization zone, are highly dependent upon the nature and amo~nt of the non-sucrose solids in the original maple syrup. Accordingly, different grades of maple syrup, such as those described in Table I, when concentrated at a given elevated temperature, tend to exhibit both different final solids contents and inducing times for crystallization. Thus, .~ . .
.,~ .
it has been found that it evaporation at atmospheric pressure is carried out at a temperature of 255-265F~ for all grades of maple syrup, the maple sugar product is produced with a minimum of processing difficulties.
In order to prevent chemical changes such as sugar inversion, lowered pH, sugar carmelization and flavor degrada-tion during prolonged exposure to high temperature when using open pan or kettle evaporation at atmospheric pressure, a syrup having a solids content of at least 90% should be used during this stage of the process. Thus, the initial evaporation under vacuum is most desirably continued until the solids content exceeds 90%.
The following examples more fully show the practices of this inve,ntion but are not meant in any way to limit the scope thereof.
' Example 1.
1,000 grams of 67.3~ Brix fancy grade maple syrup having a sucrose content of 64.54~ was ~vaporated in a rotary evaporator at 181-190F. with a vacuum reading of 25.5-26 inches Hg until a concentrated syrup having a solids content of 94.79%
was obtalned. The concentrated syrup was then transferred to an open pan at atmospheric pressure and heated until it reached a tPmperature of 255F. and a solids content of 96.27%.
The supersaturated syrup was kept at this elevated temperature and agitated in a Hobart Blender at a medium speed until transorm~tion and crystallization occurred. The induci'ng time for crystallization was 125 seconds and,the moisture content of the resulting crystallized sugar product was 3.20% by weight. The transfo~med, crystallized sugar - ~ -product was then oven-dried to a rnoisturc content of 0.16~, cooled, milled and screened to a clesired size range.
Example 2.
1,000 grams of 67.48 Brix grade A maple syrup having a sucrose content of 63.35g~ was evaporated in a rotary evaporator at 162~165F. with a vacuum reading of 26-27 inches Hg to a solids content of 90.81~ by weight. The concentrated syrup was then placed in an open pan or kettle and heated to a temperature of 265F. and a solids content of 95.38~. The supersaturated syrup was then agitated in a Hobart Blender at a medium speed until transformation and crystallization occurred. The inducing time for crystallization was :l45 seconds and the moisture content of the transormed, crystallized maple sugar product was 2.17%~ The transformed, crystallized maple sugar product was then oven-dried to a moisture content of 0.23%, cooled, milled, and screened to a desired size range.
Example 3.
lrO00 grams of 67.30 Brix grade B maple syrup having a sucrose content of 64.52~ was evaporated in a rotary evaporator at 192-196F. at a reduced pressure at a ~acuum reading of 21-22.5 inches Hg until a solids content o 93.52%
was reached. The concentrated syrup was then placed in an open pan and hea~ed to a temperature of ~260F. and a resulting solids content of 96.98~. The concentrated, supersaturated syrup was agitated in a Hobart Blender at a medium speed until transformation and crystallization occurred. The inducing time for crystallization was 85 seconds. The transformed, ~9 -crystallized sugar procluct was tllen oven-dried to a moisture content of 0.18%, cooled, milled, and screened to a desired size range.
Example 4.
1,000 grams of 6~.11 Bri~ grade C maple syrup having a sucrose content of 63.65% was evaporated in a rotary evaporator at 162-168F. under a vacuum reading o 24.5 inches Hg to a solids content of 88.87%. The concentrated syrup was then placed in an open pan and heated to a temperature of 250F. and a solids content of 93~05%. The resulting concentrated! supersaturated syrup was agitated in d Hobart Blender at a medium speed until transformation and cr~stallization took place. The inclucing time for crystallization was 205 seconds and the moisture content after crystallization was 2.10%. The transformed, crystallized maple sugar procluct was then oven-dried to a moisture content of 0.1~%, cooled, milled and . screened. An analysis of the dehydrated na~.ural maple sugar products prepared in Examples 1-4 is set foxth in Table II.
Tab].~ ~I
Analysis of Dehydrated Natural Maple Suyar Products .
Grade Fancy ~ GradeB Grade C Grade (Example No.) (#1) -~2) (~3) (~) Sucrose Content 95~55% 94.15%94.15% 94.64~i, Reducing Sugar 0.34% 1.68% 0.54% 0.35~
Moisture Content 0.16% 0.23% 0.18~ 0.18%
pH Value 7Ø5 6.70 7.02 7.65 Ash Content 1.25~ 1.09% 1.37~ 1.62~
Color 1686 5086 6887 19200 (ASR ~nits) The transformed, crystallized maple sugar products prepared in accordance with the process described hereinabove contain all of the solids of the original maple syrup, including the non-sugar solids. In structure, the transformed, crystal-lized sugar product exists as individual grains and clusters of agglomerates of rnicroscopic crystals of sucrose, e.g. 3-50 microns crystal size, along with less than 2% by weight invert sugar and 6% by weight non-sugar solids. The invert sugar and non-sugar solids are found mostly in the interstitial spaces between the sucrose crystals forming the agglomerates. This structure is distinctly different from -the structure of conventional granulated maple sugar which exists as sucrose grains having à characteristic crystalline structure and coated with impur.ities.
Conventional granulated maple sugar has long been known for its tendency to cake on storage. In contrast, the transformed, crystallized maple sugar of the present invention maint ins `.
: ~ .
:
\ l --~$~o~t~
free~flo~ing, non-caking propcrti~s even when stored for substantial periods o~ time.
The agglomerates of transformed, crystallized maple sugar product of this invention consist of loose, lacey, porous clus-ters of minute individual syrup-coated sugar (sucrose) crystals bonded together at their interfaces by point contact. Accordingly, aqueous liquicl can rapldly penetrate the agylomerates and free each of the individual crystals making up the agglomerates, which crystals then become dispersed and/or dissolved in the aqueous liquid.
~ In addition to those qualities traditionally ~< associated with maple sugar, namely, delicate maple flavor and sweetness, the transformed, crystallized maple sugar product of the present invention can be functionally characterized as free-flvwing and resis-tant to caking; as ha~J~nJ a ~icro-si~ed structure OL a porous nature; as being partially comprised of agglomerates; and capable of instantly dissolving in aqueous liquids. Because of these functio}lal characteris-tics, the transformed, crystallized maple sugar products of the present in~ention have dlverse applications.
For example, a reconstituted maple syrup product can be prepared ~y adding a suitable amount of water at a temperature of abou-t 180F. to the transformed, crystallized maple sugar product. Thus, transformed crystallized maple sugar products (prepared from Fancy, A, B, and C grades maple syrups) were reconstituted to 66~ Brix by the addition of hot ; water ttemPerature of 170-190F.). The resulting maple syrup products exhibited both flavor and color characteristics associated with the syrup from which -they were prepared. The color degradation of grade C syrup was attributed to the fact that the evaporation at reduced pressure was not carried out :. .
._ . . , , . . : :
.. : '. .,.', : ' ' ' ' ,' '' ' '' .
for a su~icient periocl o~ time. The color level of these reconstituted maple syrup produc~s is shown in Table III.
Table III
Color Level Of Reconstituted ~laple Syrup (~SR Units) Fanc~A Grade B Grade C Grade Oriqinal Maple ~ ~y~ 1656 ~400 60009798 Reconstituted Product -Concentration Temperature:
250F. (I) 1654 5086 ~ 67 255F. (I) 1686 -- 682a1~oa9 260F. (I) 1836 5086 688719200 265F. (I) -- 6086 6949 __ The transformed, crystallized maple sugar product of the present invention can also be used in the preparation of a bakery fondant maple sugar oroduct. This bakery fondant maple sugar product is prepared by mixing the maple sugar product with about 12% cold water and 6~ corn syrup ancl whipping the aclmixture until smooth.~ For example, the transformed, crystallized maple sugar product of the present invention was ~screened to the desired particle size as illustrated in Table IV
for baker~ fondant sugar preparations. Maple sugar fondant ' ;~ ' . .
:
~ 13 `- ~ ,a was made by the addition of abou~ 12% cold water and about 6-'~
corn syrup to -the maple sugar product. The admixture was whipped until smooth (about 4 minutes) without heating or curing. A variety of fruit, cream and fudye icings can also be prepared in a similar way by whipping the appropriate ingredients along ~lith the water, corn syrup and other sugars.
Table IV
Typical Analysis Of Fon2ant And ~ablet-ting Maple Sugars Fondant SugarTable-tting Sugar Sucrose 93.01% 92.24%
Reducing Sugar 1.76% 2.45%
Ash l.lA% 1.37~
Moisture Content 0.80% 0.68%
Screen Analysis No. 35 -- 0.03%
0.03%O ~9 45%
lO0 16.32% 30.00%
150 20.51% 13.76%
200 22.17% 4.18%
Pan 40.97% 2.58%
Another use of the -transformed, crystallized maple sugar produc-t of this invention, as indicated herein, is for the preparation of a tabletted maple sugar product. Tabletted maple sugar product is prepared by screening the transformed crystallized maple sugar to the desired particle size for ~ .
, .. . ' , --1'~--tabletting sugar, as indicated in Table IV, ancl compacting the sugar preparation to form tablets.
The transformed, crysta]lized maple sugar product is also use~ul as part of a maple flavoring composition or mix wherein the maple sugar product comprises an effective flavor-imparting amount such as about 10-20~ of the composition or mix together with other ingredients such as granulated white sugar and/or brownulated sugar. This composition or mix can be packed in plastic jars with shaker tops for use in sprinkling applications.
Finally, the transformed, crystallized maple sugar product can be used for flavor encapsulation. A flavoring composition which comprises about 2~ of a flavor oil such as artificial or natural cinnamon or peppermint flavor oil may be encapsulated or contained within the transformed maple sugar product by simple blending or admixing.
As will be apparent to one skilled in the art, many modifications/ variations and alterations are possible in the practices of this invention without departiny from the spirit or scope thereof.
Claims (17)
PROPERTY OR PRIVILEGE IS CLAIMED ARE DEFINED AS FOLLOWS:
1. 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%.
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%.
2. 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.
3. 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.
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.
4. The method of Claim 1 wherein said concentration comprises heating at a temperature in the range 250°-265°F. and at atmospheric pressure.
5. A maple sugar product prepared in accordance with the method as claimed in Claim 1 or by an obvious chemical equivalent thereof.
6. A crystallized maple sugar product consisting essenti-ally 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 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, whenever obtained according to a method as claimed in Claim 1 or by an obvious chemical equivalent thereof.
7. A method of preparing a reconstituted maple syrup pro-duct which comprises adding a suitable amount of hot water to the sugar product of Claim 5.
8. A reconstituted maple syrup product whenever obtained according to a method as claimed in Claim 7 or by an obvious chemical equivalent thereof.
9. A method of preparing a bakery fondant sugar product which comprises admixing the maple sugar product of Claim 5 with a sufficient amount of cold water, corn syrup and other sugars and then whipping the admixture until smooth.
10. A bakery formed of sugar products whenever obtained according to a process as claimed in Claim 9 or by an obvious chemical equivalent thereof.
11. A method of preparing a tabletted maple sugar product which comprises tabletting or compacting the maple sugar product of Claim 5.
12. A tabletted maple sugar product whenever obtained according to a process as claimed in claim 11 or by an obvious chemical equivalent thereof.
13. A method of preparing a maple flavoring composition which comprises mixing an effective flavor-imparting amount of the maple sugar product of claim 5 with at least one other ingredient selected from the group of granulated white sugar and brown sugar.
14. A maple flavoring composition, whenever obtained according to the process as claimed in claim 13 or by an obvious chemcial equivalent thereof.
15. A method for preparing a flavoring composition which comprises encapsulating or admixing the maple sugar product of claim 5 with a flavor oil.
16. A flavoring composition whenever obtained according to the process as claimed in claim 15 or by an obvious chemical equivalent thereof.
17. A method in accordance with claim 1 wherein said maple syrup has a sucrose content of at least about 63% by weight.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| US915,719 | 1978-06-15 | ||
| US05/915,719 US4159210A (en) | 1978-06-15 | 1978-06-15 | Maple sugar product and method of preparing and using same |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CA1115270A true CA1115270A (en) | 1981-12-29 |
Family
ID=25436172
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA324,528A Expired CA1115270A (en) | 1978-06-15 | 1979-03-30 | Maple sugar product and method of preparing and using same |
Country Status (2)
| Country | Link |
|---|---|
| US (1) | US4159210A (en) |
| CA (1) | CA1115270A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2014008602A1 (en) * | 2012-07-13 | 2014-01-16 | Iaf Science Holdings Ltd. | Solid maple syrup compositions |
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| US4263328A (en) * | 1979-10-26 | 1981-04-21 | General Foods Corporation | Tableted gasified candy |
| US4338350A (en) * | 1980-10-22 | 1982-07-06 | Amstar Corporation | Crystallized, readily water-dispersible sugar product |
| US4362757A (en) * | 1980-10-22 | 1982-12-07 | Amstar Corporation | Crystallized, readily water dispersible sugar product containing heat sensitive, acidic or high invert sugar substances |
| GB8406734D0 (en) * | 1984-03-15 | 1984-04-18 | Tate & Lyle Plc | Sugar process |
| US4919956A (en) * | 1985-01-17 | 1990-04-24 | Ogilvie Mills, Inc. | Methods for drying honey and molasses |
| US5387431A (en) * | 1991-10-25 | 1995-02-07 | Fuisz Technologies Ltd. | Saccharide-based matrix |
| US5456932A (en) * | 1987-04-20 | 1995-10-10 | Fuisz Technologies Ltd. | Method of converting a feedstock to a shearform product and product thereof |
| US5516537A (en) * | 1987-04-20 | 1996-05-14 | Fuisz Technologies Ltd. | Frozen comestibles |
| CA1285425C (en) * | 1988-06-10 | 1991-07-02 | Roger W. Steeves | Pure maple syrup substitute |
| US5389209A (en) * | 1989-05-23 | 1995-02-14 | Paquette; Yvon A. | Production of high quality maple syrup |
| HUT68509A (en) * | 1991-05-17 | 1995-06-28 | Fuisz Technologies Ltd | New thermoplastic polymeric material and process for making same |
| US5374444A (en) * | 1991-06-28 | 1994-12-20 | Langner; Bruce J. | Fiber beverage and method of manufacture |
| US5178896A (en) * | 1991-06-28 | 1993-01-12 | Langner Bruce J | Fiber beverage and method of manufacture |
| US5254357A (en) * | 1991-06-28 | 1993-10-19 | Langner Bruce J | Process for making a fiber beverage |
| US5576042A (en) * | 1991-10-25 | 1996-11-19 | Fuisz Technologies Ltd. | High intensity particulate polysaccharide based liquids |
| EP0661966B1 (en) * | 1991-12-17 | 2000-07-19 | Biovail Technologies Ltd. | Ulcer prevention and treatment composition and method |
| US5654003A (en) * | 1992-03-05 | 1997-08-05 | Fuisz Technologies Ltd. | Process and apparatus for making tablets and tablets made therefrom |
| US5597416A (en) * | 1993-10-07 | 1997-01-28 | Fuisz Technologies Ltd. | Method of making crystalline sugar and products resulting therefrom |
| US5622719A (en) * | 1993-09-10 | 1997-04-22 | Fuisz Technologies Ltd. | Process and apparatus for making rapidly dissolving dosage units and product therefrom |
| US5851553A (en) * | 1993-09-10 | 1998-12-22 | Fuisz Technologies, Ltd. | Process and apparatus for making rapidly dissolving dosage units and product therefrom |
| US5518551A (en) * | 1993-09-10 | 1996-05-21 | Fuisz Technologies Ltd. | Spheroidal crystal sugar and method of making |
| US5895664A (en) * | 1993-09-10 | 1999-04-20 | Fuisz Technologies Ltd. | Process for forming quickly dispersing comestible unit and product therefrom |
| US5346377A (en) * | 1993-10-07 | 1994-09-13 | Fuisz Technologies Ltd. | Apparatus for flash flow processing having feed rate control |
| US6020002A (en) * | 1994-06-14 | 2000-02-01 | Fuisz Technologies Ltd. | Delivery of controlled-release system(s) |
| US5567439A (en) * | 1994-06-14 | 1996-10-22 | Fuisz Technologies Ltd. | Delivery of controlled-release systems(s) |
| US5445769A (en) * | 1994-06-27 | 1995-08-29 | Fuisz Technologies Ltd. | Spinner head for flash flow processing |
| US5582855A (en) * | 1994-07-01 | 1996-12-10 | Fuisz Technologies Ltd. | Flash flow formed solloid delivery systems |
| US5843922A (en) * | 1994-07-29 | 1998-12-01 | Fuisz Technologies Ltd. | Preparation of oligosaccharides and products therefrom |
| US5556652A (en) * | 1994-08-05 | 1996-09-17 | Fuisz Technologies Ltd. | Comestibles containing stabilized highly odorous flavor component delivery systems |
| US5587198A (en) * | 1995-05-31 | 1996-12-24 | Fuisz Technologies Ltd. | Positive hydration method of preparing confectionery and product therefrom |
| DE69731697D1 (en) * | 1996-07-31 | 2004-12-30 | Mitsui Sugar Co | Composition of a non-centrifuged sugar and method for producing a sugar product |
| US6132797A (en) * | 1997-08-12 | 2000-10-17 | Fuisz Technologies Ltd | Method of preparing mesomorphic sugar products |
| US6599549B1 (en) * | 2000-06-07 | 2003-07-29 | General Mills, Inc. | Dry mix containing brown sugar substitute |
| US6936290B2 (en) | 2001-05-17 | 2005-08-30 | Shady Maple Farm Ltd. | Enzyme treated maple syrup and shelf stable products containing enzyme treated maple syrup |
| US6485763B1 (en) * | 2001-05-17 | 2002-11-26 | 2002872 Ontario Limited Inc. | Shelf-stable, spreadable maple syrup composition |
| US6756067B2 (en) | 2001-05-17 | 2004-06-29 | Shady Maple Farm Ltd. | Thick maple syrup product |
| FR2826290B1 (en) * | 2001-06-26 | 2003-09-12 | Beghin Say Eridania | PROCESS FOR DRYING A SUCROSE SOLUTION, PRODUCT AS OBTAINED AND USE THEREOF |
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| CA2819730C (en) * | 2013-02-08 | 2017-02-28 | Genevieve Beland | Process for the pasteurization of sap and products thereof |
| WO2020006643A1 (en) * | 2018-07-06 | 2020-01-09 | Les Technologies Cldufour Inc. | Compositions based on maple sap, vegetable juice or fruit juice, and process for manufacturing same |
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| US1467007A (en) * | 1922-07-26 | 1923-09-04 | People Of The United States | Maple product |
| US1970870A (en) * | 1932-03-31 | 1934-08-21 | Skazin Lev | Nonmottling and nonhardening maple sugar and process of making the same |
| US3169888A (en) * | 1962-03-05 | 1965-02-16 | American Sugar | Pressed crystal sugar tablet and method of manufacturing same |
| US3194682A (en) * | 1963-04-03 | 1965-07-13 | American Sugar | Sugar product and method of producing same |
| US3305447A (en) * | 1963-06-12 | 1967-02-21 | American Sugar | Tabletting sugar and method of preparing same |
| US3365331A (en) * | 1964-07-06 | 1968-01-23 | American Sugar | Sugar process and product |
| US3642535A (en) * | 1970-01-21 | 1972-02-15 | American Sugar | Tabletting sugar, method of preparing compositions containing same |
-
1978
- 1978-06-15 US US05/915,719 patent/US4159210A/en not_active Expired - Lifetime
-
1979
- 1979-03-30 CA CA324,528A patent/CA1115270A/en not_active Expired
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2014008602A1 (en) * | 2012-07-13 | 2014-01-16 | Iaf Science Holdings Ltd. | Solid maple syrup compositions |
| CN104619865A (en) * | 2012-07-13 | 2015-05-13 | Iaf科技控股有限公司 | Solid maple syrup compositions |
| US20150189899A1 (en) * | 2012-07-13 | 2015-07-09 | Iaf Science Holdings Ltd. | Solid maple syrup compositions |
| AU2013289819B2 (en) * | 2012-07-13 | 2017-10-05 | Iaf Science Holdings Ltd. | Solid maple syrup compositions |
| US10537121B2 (en) | 2012-07-13 | 2020-01-21 | Iaf Science Holdings Ltd. | Solid maple syrup compositions |
Also Published As
| Publication number | Publication date |
|---|---|
| US4159210A (en) | 1979-06-26 |
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