PRODUCTION METHOD OF CORNEL COMPOTE Russian patent published in 2010 - IPC A23L1/212 

FIELD: food industry.

SUBSTANCE: invention relates to a method of cornel compote production. Method provides for preparation of the ingredients, preparation of a syrup out of the extract, packing of the cornel and syrup, sealing and thermal treatment. The prepared yacon is cut, dried in a microwave oven for 1 hour minimum until the residual humidity is about 20% with the microwave field power providing warming of the yacon inside the bits to 80-90°C, roasted and crushed. The prepared barley malt is roasted, yacon and barley malt are mixed in mass ratio 7:3. The obtained mixture is extracted by drinking water at phases ratio 1:(6-7) and periodic pressure releases in the extraction mixture until the water boils. Then the corresponding extract is separated and filtered. The syrup is prepared with dry substances content of 49.5-54% and the syrup is heat-treated until industrial sterility is achieved.

EFFECT: method enables to produce compote with a coffee flavour and aroma tones without actual coffee content, simplify the technology and reduce content of boiled fruit in the target product without reducing the product shelf life.

1 tbl