PRODUCTION METHOD OF APPLE COMPOTE Russian patent published in 2009 - IPC A23L1/212 

FIELD: food industry.

SUBSTANCE: invention relates to technology of canned compotes manufacturing. Method provides for preparation of the recipe components, cooking of syrup out of extract, packing of apples and syrup, sealing and thermal processing. For preparation of syrup out of extract yacons are cut and dried in microwave field till residual humidity about 20% at the microwave field power providing warming of yacons inside the bits till temperature 80-90°C during at least an hour, yacons are fried and milled. Acorns and nut kernels are fried and milled, barley and oat grains are fried. Yacons, barley and oat grains, acorns and nut kernels are mixed in mass ratio 3:7:3:4:3. Obtained mixture is filled with drinking water in ratio 1:(6-7) and extracted at periodic depressurisation in the extraction mixture till water boils. Extract is separated and filtered till dry substances content makes 18-19.5%, sugar is added and syrup is boiled till dry substances content 22-29%. Thermal treatment is performed till industrial sterility is reached.

EFFECT: method allows to produce compote with coffee flavour and aroma tones with no coffee content, simplification of technology and reduced content of boiled fruits in end product without reduce of product's storage time.

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