C - Chemistry – Metallurgy – 13 – B
Patent
C - Chemistry, Metallurgy
13
B
C13B 25/00 (2011.01) C13B 20/00 (2011.01) C13B 50/00 (2011.01)
Patent
CA 2665982
The maple syrup process of the invention reduces water content in maple sap to the required sugars measurement in a clean and naturally occurring way. Water reductions as much as 20% more efficient than the reverse osmosis (RO) process are achievevd and provide a 75% water reduction by using the natural climate conditions on site in a maple sugar bush in the freeze and thaw process. Undesired water is further reduced by the process to levels in order to achieve the goal of a finished maple syrup with 1/3 water and 2/3 sugars. The invention provides a process for the production of maple syrup comprising the steps of exposure of collected raw maple sap to a cold surface, gradually cooling the sap to a temperature sufficient to commence freezing, continuing the cooling and freezing to form a solids body of sap ice and a separate first sugars containing component from the solids body, continuing said cooling and freezing until the first sugars containing component reaches a substantially thickened or solid consistency, and thirdly, separation of the first sugars containing component from the said solids body. The invention also provides a process where selective exposure of the solids body to a heat source causes the sap ice to commence melting and then collecting said melt liquid having the highest concentration of remaining sugars running off first, preferably in a downward direction. By the process the melt liquid is re-combined with the maple gel and subjected to themal cooking or curing into a traditional amber coloured flavourful maple syrup.
Chadbourne Valerie Gay
Clarke Gordon S.
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