METHOD FOR PRODUCING QUINCE COMPOTE Russian patent published in 2010 - IPC A23L1/212 A23F5/46 A23L1/29 

FIELD: food industry.

SUBSTANCE: invention relates to the process of producing preserved compotes. The method consists in preparing the formula components, making an extract-base syrup, packaging quinces together with the syrup, sealing and heat treating the jar. To make the extract-based syrup, yacon tubers are cut, dried in a microwave field so as to reach a residual humidity of about 20% at a microwave field power that ensures heating the tubers up to a temperature of 80-90°C for at least 1 hour and then the tubers are roasted and chopped. Prepared oat grains are roasted and mixed up with the yacon roots in a ratio by weight of 7:3. The obtained mixture is poured with potable water in a phase ratio of 1:(6-7) and extracted by intermittent relieving the pressure in the mixture to be extracted so as the water boils. Then the extract is separated and filtered so as to obtain a solids content of 18-19.5% and sugar is added to make a syrup having a solids content of 22-29%. The product is heat treated so as to reach an industrial degree of sterility.

EFFECT: simplifying the process and reducing the content of overcooked fruits in the compote.

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