Patent Application
20060286277
The present invention relates to dissolving spice sugar cubes and more particularly to high quality cinnamon sugar cubes suitable for dissolving in a beverage.
Various cultures enjoy flavoring beverages with a combination of sugar and cinnamon, or sugar and some other spice. Although cinnamon may be introduced into the drink in various way, for example, cinnamon sticks, using a cinnamon sugar cube is a more desirable method. There is also a perception that a firm and slow to dissolve spice sugar cube is a higher quality cube. Unfortunately, commonly made sugar cubes do not include this characteristic.
The present invention addresses the above and other needs by providing a method for making a high quality spice sugar cube. The spice sugar cube consists essentially of sugar or a sugar substitute and at least one spice. A volume of sugar and a corresponding quantity of spice are measured. A first portion of preferably about ⅓ of the volume of sugar is dissolved in a volume of water to create a sugar water solution. The sugar water solution is heated until the solution reaches a temperature between 215 and 235 degrees Fahrenheit resulting in an amount of the water evaporating (e.g., boiling out) from the solution. The solution is than allowed to cool to between 80 and 120 degrees Fahrenheit. The quantity of spice is then mixed into the solution, and then the remaining approximately two thirds portion of the volume of sugar is mixed with the solution to provide a sugar/spice mixture. The mixture is then poured into a flat pan and pressed to remove any voids and cut into cubes.
In accordance with one aspect of the invention, there is provided a method for making a cinnamon sugar cube. The method comprising ordered steps of: measuring a volume of sugar; measuring a one percent to a five percent by volume quantity of cinnamon with respect to the volume of sugar; mixing a first portion of the volume of sugar with a volume of water to create a solution; boiling the solution to between 215 degrees Fahrenheit and 235 degrees Fahrenheit; cooling the solution to between 80 degrees Fahrenheit and 120 degrees Fahrenheit; mixing the quantity of spice into the solution; mixing the remaining sugar into the solution to provide a sugar/cinnamon mixture; pouring the mixture into a pan; pressing the mixture to reduce voids; and cutting the mixture into cubes. The first portion of the volume of sugar is preferably between ¼ to ⅖ of the volume of sugar and more preferably ⅓ of the volume of sugar. The volume of water is preferably between approximately five liters of water and approximately ten liters of water per 100 pounds of the first portion of the volume of sugar, and more preferably approximately seven liters of water per 100 pounds of the first portion of the volume of sugar.
The above and other aspects, features and advantages of the present invention will be more apparent from the following more particular description thereof, presented in conjunction with the following drawings wherein:
Corresponding reference characters indicate corresponding components throughout the several views of the drawings.
The following description is of the best mode presently contemplated for carrying out the invention. This description is not to be taken in a limiting sense, but is made merely for the purpose of describing one or more preferred embodiments of the invention. The scope of the invention should be determined with reference to the claims.
A spice sugar cube 10 according to the present invention is shown in
The spice sugar cube 10 consists essentially of sugar and one or more of a group of spices consisting of rosemary, cinnamon, cardamom, clove, nutmeg, mint, lemon, orange extract, ginger, and citric acid, and preferably includes cinnamon. More preferably, the spice sugar cube 10 consists essentially of sugar and a quantity of spice selected from a group consisting of a one percent to a five percent by volume quantity of rosemary, a one percent to a five percent by volume quantity of cinnamon, a one percent to a five percent by volume quantity of cardamom, a one percent to a five percent by volume quantity of clove, a one percent to a five percent by volume quantity of nutmeg, a one percent to a five percent by volume quantity of mint, a one percent to a five percent by volume quantity of lemon, a one percent to a five percent by volume quantity of orange extract, a one percent to a five percent by volume quantity of ginger, and a 0.1 percent to a one percent by volume quantity of citric acid.
Most preferably, the spice sugar cube 10 consists essentially of sugar and a quantity of spice selected from a group consisting of an approximately three percent by volume quantity of rosemary, an approximately three percent by volume quantity of cinnamon, an approximately three percent by volume quantity of cardamom, an approximately three percent by volume quantity of clove, an approximately three percent by volume quantity of nutmeg, an approximately three percent by volume quantity of mint, an approximately three percent by volume quantity of lemon, an approximately three percent by volume quantity of orange extract, an approximately two percent by volume quantity of ginger, and an approximately 0.25 percent by volume quantity of citric acid, all measured as a percentage of the sugar.
A method for making the spice sugar cube 10 according to the present invention is described in
The first ingredient is preferably sugar or a sugar substitute, is more preferably sugar, and is most preferably granulated sugar. Examples of sugar substitutes are Equal® sweetener, Splendra® sweetener, Weight Watchers® sweetener, and Natra Taste® sweetener. The first portion of the volume of the first ingredient is preferably between ¼ to ⅖ of the volume of the first ingredient and more preferably ⅓ of the volume of the first ingredient. The volume of water is preferably between approximately five liters of water and approximately ten liters of water per 100 pounds of the first portion of the volume of the first ingredient, and more preferably approximately seven liters of water per 100 pounds of the first portion of the volume of the first ingredient. The first ingredient and water solution is preferably heated to between 215 degrees Fahrenheit and 235 degrees Fahrenheit, and more preferably to approximately 220 degrees Fahrenheit, while monitoring the temperature of the solution.
The at least one spice is selected from a group consisting of rosemary, cinnamon, cardamom, clove, nutmeg, mint, lemon, orange extract, ginger, and citric acid. Preferably, measuring the quantity of the at least on spice is selected from a group consisting of measuring a one percent to a five percent by volume quantity of rosemary, measuring a one percent to a five percent by volume quantity of cinnamon, measuring a one percent to a five percent by volume quantity of cardamom, measuring a one percent to a five percent by volume quantity of clove, measuring a one percent to a five percent by volume quantity of nutmeg, measuring a one percent to a five percent by volume quantity of mint, measuring a one percent to a five percent by volume quantity of lemon, measuring a one percent to a five percent by volume quantity of orange extract, measuring a one percent to a five percent by volume quantity of ginger, and measuring a 0.1 percent to a one percent by volume quantity of citric acid.
More preferably, measuring the quantity of the at least on spice is selected from a group consisting essentially of measuring an approximately three percent by volume quantity of rosemary, measuring an approximately three percent by volume quantity of cinnamon, measuring an approximately three percent by volume quantity of cardamom, measuring an approximately three percent by volume quantity of clove, measuring an approximately three percent by volume quantity of nutmeg, measuring an approximately three percent by volume quantity of mint, measuring an approximately three percent by volume quantity of lemon, measuring an approximately three percent by volume quantity of orange extract, measuring an approximately two percent by volume quantity of ginger, and measuring an approximately 0.25 percent by volume quantity of citric acid, all measured as a percentage of the sugar.
While the invention herein disclosed has been described by means of specific embodiments and applications thereof, numerous modifications and variations could be made thereto by those skilled in the art without departing from the scope of the invention set forth in the claims.
