METHOD FOR QUINCE COMPOTE MANUFACTURING Russian patent published in 2009 - IPC A23L1/212 

FIELD: food industry.

SUBSTANCE: invention relates to technology of canned compotes manufacturing. For producing quince compote with coffee taste syrup is cooked out of extract. Prepared girasol is cut, dried in microwave oven till residual humidity about 20% at microwave filed power providing warming of girasol inside the bits till temperature of 80-90°C during at least an hour, fried and minced. Barley, oat and rye grains are fried. Girasol, barley, oat and rye grains are mixed in mass ratio 3:6:3:8. Obtained mixture is filled by drinking water at phases 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 is 18-19.5%, sugar is added and syrup is boiled till dry substances content in it is 33.5-36.5%. Quince and syrup are packed, sealing and thermal treatment till industrial sterility are performed.

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.

1 tbl