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

FIELD: food industry.

SUBSTANCE: invention relates to technologies of canned compotes manufacturing. The method provides for preparation of the ingredients, preparation of a syrup out of the extract, packing of the blackcurrant and syrup, sealing and sterilising. In order to prepare the syrup out of the extract, 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 the yacon inside the bits to a temperature of 80-90°C, roasted and crushed. 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. The extract is separated and filtered until dry substances content is 18-19.5%, sugar is added and syrup is boiled until its dry substances content is 60.5-64.5%. Thermal treatment is performed till industrial sterility.

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.

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