Enzyme treated maple syrup and shelf stable products...

Food or edible material: processes – compositions – and products – Fermentation processes – Of isolated carbohydrate

Reexamination Certificate

Rate now

  [ 0.00 ] – not rated yet Voters 0   Comments 0

Details

C426S052000, C426S638000

Reexamination Certificate

active

06936290

ABSTRACT:
A method for producing a shelf stable, high viscosity maple syrup product is provided, which comprises adding a sucrose-cleaving enzyme to maple syrup and incubating the resulting solution. Also provided is a shelf stable, spreadable maple syrup product with a consistency similar to that of clear honey, which may be used as a spread, or sweetener or a topping. Also provided is a shelf stable maple butter product, with the consistency of churned honey, which may be used as a spread, sweetener, topping, or snack. Both the spreadable maple syrup product with the consistency of clear honey and the spreadable maple butter with the consistency of churned honey are also suitable for use in pure maple-based products or other foods.

REFERENCES:
patent: 3615701 (1971-10-01), Goss
patent: 3878306 (1975-04-01), Garstick
patent: 4006032 (1977-02-01), Hills
patent: 4159210 (1979-06-01), Chen et al.
patent: 4226895 (1980-10-01), Miller et al.
patent: 4938989 (1990-07-01), Steeves et al.
patent: 5049199 (1991-09-01), Capen
patent: 5389209 (1995-02-01), Paquette
patent: 5529800 (1996-06-01), Bourns et al.
patent: 5876506 (1999-03-01), Cherukuri et al.
patent: 6485763 (2002-11-01), Jampen
patent: WO-WO 97/36501 (1997-10-01), None
patent: WO-WO 00/53024 (2000-09-01), None
patent: WO-WO 01/97632 (2001-12-01), None
patent: WO-WO 02/091854 (2002-11-01), None
Jeffery, M.S., Key Functional Properties of Sucrose in Chocolate and Sugar Confectionery, Food Technology, 47(1): 141-144 (XP000338473) (1993).
H.A. Edson, et al., Vermont Agricultural Experiment Station, Bulletin No. 167, University of Vermont and State Agricultural College, Burlington, VT, Jun. 1912, pp. 324-605.
The Ohio State University Bulletin, North American Maple Syrup Producers Manual, Bulletin 856, Chapter 7—Maple Syrup Production, Increasing Evaporation Efficiency, through Chapter 9—Other Maple Products, Dec. 1998.
The Ohio State University Bulletin, North American Maple Syrup Producers Manual, Bulletin 856, Appendix 2—Maple Chemistry and Quality, Dec. 1998.
J.F. Steffe, Rheological Methods in Food Process Engineering, second edition, Freeman Press, East Lansing, MI, pp. 26, 82 and 367, 1996.
AOAC Official Method 977.20, Separation of Sugars in Honey, Liquid Chromatographic Method, 1998.
Hayward, et al., Some Factors Causing Dark-Colored Maple Sirup, New York State Agricultural Experiment Station, Bulletin No. 718, Mar. 1946.
Woodward, et al., “Enzymatic Conversion of Sucrose to Hydrogen”, Biotech. Prog., 14(6): 897-902, Nov. 1998.
AOAC Official Method 932.14 Solids in Sirups, Official Methods of Association of Official Analytical Chemists (AOAC) International, 16thEdition, 4thRevision, 1998.
The Ohio State University Bulletin, North American Maple Syrup Producers Manual, Bulletin 856, Chapter 9—Other Maple Products- Some Common Maple Products, Maple Spread (maple cream, maple butter) at http://ohioline.osu.edu/b856/b856_105.html (Oct. 27, 2004).

LandOfFree

Say what you really think

Search LandOfFree.com for the USA inventors and patents. Rate them and share your experience with other people.

Rating

Enzyme treated maple syrup and shelf stable products... does not yet have a rating. At this time, there are no reviews or comments for this patent.

If you have personal experience with Enzyme treated maple syrup and shelf stable products..., we encourage you to share that experience with our LandOfFree.com community. Your opinion is very important and Enzyme treated maple syrup and shelf stable products... will most certainly appreciate the feedback.

Rate now

     

Profile ID: LFUS-PAI-O-3486176

  Search
All data on this website is collected from public sources. Our data reflects the most accurate information available at the time of publication.