PRODUCTION METHOD OF CHERRY COMPOTE Russian patent published in 2010 - IPC A23L1/212 A23L3/01 

FIELD: food industry.

SUBSTANCE: yacon is cut, dried in the microwave field for one hour minimum until the residual humidity is 20%, then roasted and milled. Yacon is mixed with roasted rye grain in mass ratio of 7:3 and the mixture is poured over with water in phases ratio of 1:(6-7). It is extracted while releasing the pressure periodically until the water boils. Sugar is added into the obtained extract and syrup is cooked. Cherries and syrup are packaged, vacuum-sealed and sterilised.

EFFECT: method 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 compote without reducing the product shelf life.

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