PRODUCTION METHOD OF RASPBERRY COMPOTE Russian patent published in 2010 - IPC A23L1/212 A23F5/46 A23L1/29 

FIELD: food industry.

SUBSTANCE: invention relates to technologies of canned compotes manufacturing. 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. Oats grain are fried, yacons and oats grain are mixed in mass ratio 7:3. 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 cooked till dry substances content 37.5-41%. Thermal treatment is performed till industrial sterility is reached.

EFFECT: invention enables to produce compote with 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 and reduce relative content of saccharose in the target product owing to adding fructose, inulin and glucose into the extract which allows the product to be recommended for use in clinical nutrition in case of disbacteriosis and diabetes mellitus.

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