CA2406997A1 - Method of making a maple syrup-based beverage - Google Patents
Method of making a maple syrup-based beverage Download PDFInfo
- Publication number
- CA2406997A1 CA2406997A1 CA002406997A CA2406997A CA2406997A1 CA 2406997 A1 CA2406997 A1 CA 2406997A1 CA 002406997 A CA002406997 A CA 002406997A CA 2406997 A CA2406997 A CA 2406997A CA 2406997 A1 CA2406997 A1 CA 2406997A1
- Authority
- CA
- Canada
- Prior art keywords
- syrup
- maple
- solution
- water
- maple syrup
- 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.)
- Abandoned
Links
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/42—Preservation of non-alcoholic beverages
- A23L2/44—Preservation of non-alcoholic beverages by adding preservatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/54—Mixing with gases
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
Landscapes
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Molecular Biology (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
A process for preparing a beverage from maple sap or concentrates thereof, comprising obtaining maple syrup of the maple sap and diluting the syrup with water in order to obtain a syrup-water solution containing a predetermined concentration of maple syrup. The solution is then purified from of any impurities and pathogens.
Preservatives are added to the solution. The solution is then carbonated and enclosed in a container to be served.
Preservatives are added to the solution. The solution is then carbonated and enclosed in a container to be served.
Description
TITLE OF THE INVENTION
METHOD OF MAKING A MAPLE SYRUP-BASED
BEVERAGE
FIELD OF THE INVENTION
The present invention relates to a method of making a beverage. More particularly, the present invention is concerned with a method of making a maple syrup-based beverage.
BACKGROUND OF THE INVENTION
There exists a variety of softdrinks available on the market. The customary procedure for preparing aerated softdrinks is to prepare a drink using concentrated flavouring in the form of syrup based on artificial colouring and flavouring to add liquid and gas to this concentrated flavouring.
Carbonated natural water source drinks are also well known. There is a growing market for beverages derived from natural sources.
The commercial use of maple syrup is also widely well known. Conventionally, in order to obtain natural maple syrup, maple sap is evaporated into concentrated syrup.
Nevertheless, the prior art does not teach an efficient method of producing large quantities of a natural maple syrup-based beverage.
METHOD OF MAKING A MAPLE SYRUP-BASED
BEVERAGE
FIELD OF THE INVENTION
The present invention relates to a method of making a beverage. More particularly, the present invention is concerned with a method of making a maple syrup-based beverage.
BACKGROUND OF THE INVENTION
There exists a variety of softdrinks available on the market. The customary procedure for preparing aerated softdrinks is to prepare a drink using concentrated flavouring in the form of syrup based on artificial colouring and flavouring to add liquid and gas to this concentrated flavouring.
Carbonated natural water source drinks are also well known. There is a growing market for beverages derived from natural sources.
The commercial use of maple syrup is also widely well known. Conventionally, in order to obtain natural maple syrup, maple sap is evaporated into concentrated syrup.
Nevertheless, the prior art does not teach an efficient method of producing large quantities of a natural maple syrup-based beverage.
2 SUMMARY OF THE INVENTION
An object of the present invention is therefore to provide a method for making a maple syrup-based beverage.
More specifically, in accordance with the present invention, there is provided a process for preparing a beverage from maple sap or concentrates thereof, this process comprising:
(a) obtaining maple syrup from the maple sap;
(b) diluting the maple syrup with water in order to obtain a syrup-water solution containing a predetermined concentration of maple syrup;
(c) purifying the solution of any impurities and pathogens;
(d) adding preservatives to the solution;
(e) carbonating the solution; and (f) enclosing said solution in a container to be served.
An advantage of the present invention is that is provides an efficient process of preparing a beverage derived from natural maple syrup.
Other objects, advantages and features of the present invention will become more apparent upon reading of the following non restrictive description of preferred embodiments thereof, given by way of example only with reference to the accompanying drawings.
An object of the present invention is therefore to provide a method for making a maple syrup-based beverage.
More specifically, in accordance with the present invention, there is provided a process for preparing a beverage from maple sap or concentrates thereof, this process comprising:
(a) obtaining maple syrup from the maple sap;
(b) diluting the maple syrup with water in order to obtain a syrup-water solution containing a predetermined concentration of maple syrup;
(c) purifying the solution of any impurities and pathogens;
(d) adding preservatives to the solution;
(e) carbonating the solution; and (f) enclosing said solution in a container to be served.
An advantage of the present invention is that is provides an efficient process of preparing a beverage derived from natural maple syrup.
Other objects, advantages and features of the present invention will become more apparent upon reading of the following non restrictive description of preferred embodiments thereof, given by way of example only with reference to the accompanying drawings.
3 DESCRIPTION OF THE PREFERRED EMBODIMENT
Maple sap is obtained firom maple trees in an interval of about three to four weeks per year during the season of spring. This is a long and arduous process and therefore, making large amounts of a maple sap beverage directly from maple sap is very difficult.
As will be described hereinbelow, the present invention solves this problem.
Forty gallons of maple sap, when concentrated will equal to about one gallon of maple syrup.
Adding water then dilutes the syrup obtained.
Advantageously, distilled water is used. In one embodiment, forty gallons of water will be used to dilute one gallon of syrup.
The syrup concentration may be varied.
In one example, 0.17 ml - 0.22 ml of maple sap will be mixed with 1 liter of water, yet, the amount of syrup added to the water and the amount of water will depend on the personal tastes of the consumer. Therefore, a more or less sweet beverage may be produced.
In order to preserve the beverage, additives such as preservatives may also be added. These additives include the types, which are commonly used in the industry.
Due to the fact that maple syrup may contain fermentable sugars, bactericides and different commonly known forms
Maple sap is obtained firom maple trees in an interval of about three to four weeks per year during the season of spring. This is a long and arduous process and therefore, making large amounts of a maple sap beverage directly from maple sap is very difficult.
As will be described hereinbelow, the present invention solves this problem.
Forty gallons of maple sap, when concentrated will equal to about one gallon of maple syrup.
Adding water then dilutes the syrup obtained.
Advantageously, distilled water is used. In one embodiment, forty gallons of water will be used to dilute one gallon of syrup.
The syrup concentration may be varied.
In one example, 0.17 ml - 0.22 ml of maple sap will be mixed with 1 liter of water, yet, the amount of syrup added to the water and the amount of water will depend on the personal tastes of the consumer. Therefore, a more or less sweet beverage may be produced.
In order to preserve the beverage, additives such as preservatives may also be added. These additives include the types, which are commonly used in the industry.
Due to the fact that maple syrup may contain fermentable sugars, bactericides and different commonly known forms
4 of pasteurization and purification may be used in order to purge the beverage of any pathogens, bacteria, or microbes.
C02 may be added to the mix in order to produce a carbonated beverage.
Extra maple syrup may be added in order to produce a creamier beverage.
Alternatively, extra sugar may be added in order to produce a creamier beverage.
A variety of artificial or natural flavouring agents may be added to the beverage.
Artificial colouring may also be added to the beverage.
The beverage may be bottled, canned or put in a tank in order to be served in draft form.
It is to be understood that the invention is not limited in its application to the details of construction as described hereinabove. The invention is capable of other embodiments and of being practiced in various ways. It is also to be understood that the phraseology or terminology used herein is for the purpose of description and not limitation. Hence, although the present invention has been described hereinabove by way of preferred embodiments thereof, it can be modified, without departing from the spirit, scope and nature of the subject invention as defined in the appended claims.
C02 may be added to the mix in order to produce a carbonated beverage.
Extra maple syrup may be added in order to produce a creamier beverage.
Alternatively, extra sugar may be added in order to produce a creamier beverage.
A variety of artificial or natural flavouring agents may be added to the beverage.
Artificial colouring may also be added to the beverage.
The beverage may be bottled, canned or put in a tank in order to be served in draft form.
It is to be understood that the invention is not limited in its application to the details of construction as described hereinabove. The invention is capable of other embodiments and of being practiced in various ways. It is also to be understood that the phraseology or terminology used herein is for the purpose of description and not limitation. Hence, although the present invention has been described hereinabove by way of preferred embodiments thereof, it can be modified, without departing from the spirit, scope and nature of the subject invention as defined in the appended claims.
Claims (7)
1. A process for preparing a beverage from maple sap or concentrates thereof, comprising:
(a) obtaining maple syrup from the maple sap;
(b) diluting the maple syrup with water in order to obtain a syrup-water solution containing a predetermined concentration of maple syrup;
(c) purifying said solution of any impurities and pathogens;
(d) adding preservatives to said solution;
(e) carbonating said solution; and (f) enclosing said solution in a container to be served.
(a) obtaining maple syrup from the maple sap;
(b) diluting the maple syrup with water in order to obtain a syrup-water solution containing a predetermined concentration of maple syrup;
(c) purifying said solution of any impurities and pathogens;
(d) adding preservatives to said solution;
(e) carbonating said solution; and (f) enclosing said solution in a container to be served.
2. A process according to claim 1, wherein said water is distilled.
3. A process according to claim 1, wherein said predetermined concentration of maple syrup is from about 0.17 ml of maple syrup per 1 liter of water to about 0.22 ml of syrup per 1 liter of water.
4. A process according to claim 1, wherein said container is selected from the group consisting of a can, a tank and a bottle.
5. A process according to claim further comprising adding flavouring to said carbonated solution before said enclosing step.
6. A process according to claim further comprising adding colouring to said carbonated solution before said enclosing step.
7. A process according to claim further comprising adding sugar to said carbonated solution before said enclosing step.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CA002406997A CA2406997A1 (en) | 2002-10-08 | 2002-10-08 | Method of making a maple syrup-based beverage |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CA002406997A CA2406997A1 (en) | 2002-10-08 | 2002-10-08 | Method of making a maple syrup-based beverage |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CA2406997A1 true CA2406997A1 (en) | 2004-04-08 |
Family
ID=32331629
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA002406997A Abandoned CA2406997A1 (en) | 2002-10-08 | 2002-10-08 | Method of making a maple syrup-based beverage |
Country Status (1)
| Country | Link |
|---|---|
| CA (1) | CA2406997A1 (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110558458A (en) * | 2018-06-05 | 2019-12-13 | 林晓海 | health beverage for cleaning food and preparation method thereof |
-
2002
- 2002-10-08 CA CA002406997A patent/CA2406997A1/en not_active Abandoned
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110558458A (en) * | 2018-06-05 | 2019-12-13 | 林晓海 | health beverage for cleaning food and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| JP2000312580A (en) | Juice-containing alcohol beverage | |
| EP2128240A1 (en) | Tomato juice-containing alcoholic beverage and method for producing the same | |
| JP6602529B2 (en) | Container-packed cocktail taste drink | |
| US20090022869A1 (en) | Alcoholic beverage | |
| WO2006085215A1 (en) | Method of preparing a beverage | |
| JP2011147386A (en) | Non-alcoholic wine | |
| JP6712523B2 (en) | Containerized alcoholic beverage | |
| JP6858496B2 (en) | Beverages with a natural alcoholic sensation and their manufacturing methods | |
| US4775538A (en) | Preparation of alcohol free wine | |
| US4643083A (en) | Alcohol-free wine and its manufacture | |
| JP7081897B2 (en) | Alcoholic beverages, methods for producing alcoholic beverages and methods for improving the pungent taste of alcoholic beverages containing distilled alcohol | |
| CA2406997A1 (en) | Method of making a maple syrup-based beverage | |
| GB2145110A (en) | Alcohol-free wine and its manufacture | |
| JPH0523160A (en) | Honey-fermented liquor and production thereof | |
| JP6978525B2 (en) | Beverages, Beverage Manufacturing Methods and Methods for Improving the Eating Taste of Beverages Containing Indigestible Glucan | |
| JP7078593B2 (en) | Beverages, Beverage Manufacturing Methods and Methods for Improving the Bitterness of Beverages Containing Indigestible Glucan | |
| JP2654742B2 (en) | Low alcohol fermented beverage and method for producing the same | |
| WO1983002625A1 (en) | Process for the preparation of egg-containing drinks | |
| JPWO2019239793A1 (en) | How to manufacture high-alcohol beverages and high-alcohol beverages, and how to improve the flavor of high-alcohol beverages | |
| JPS59166076A (en) | Brewed liquor having low alcoholic content | |
| JP7271293B2 (en) | Beer-taste beverage, method for producing beer-taste beverage, and method for improving flavor of beer-taste beverage | |
| RU2081161C1 (en) | Low-alcoholic carbonized drink | |
| EP0110527A1 (en) | Method and composition for fermenting sugar solutions | |
| JP2023110302A (en) | Beverage comprising aliphatic alcohol | |
| JP2018139618A (en) | Container-packed cocktail taste beverage |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| EEER | Examination request | ||
| FZDE | Discontinued |