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

FIELD: food industry.

SUBSTANCE: method involves preparation of recipe components. Prepared yacon is cut, dried in microwave field until residual humidity content is about 20%; roasted and chopped. It is dried for 1 hour minimum with the microwave filed power heating yacon bits to 80-90°C inside. Prepared barley, oat and rye grains are fried. Yacon, barley grain, oats and rye grain are mixed in mass ratio of 3:6:3:8. The mixture obtained is extracted by drinking water at phases ratio 1:(6-7) and periodic depressurisation in the extraction mixture till water boils. Corresponding extract is separated and filtered. Syrup is prepared with dry substances content 23-27.5%. Pears and syrup are packaged, sealed and sterilised until industrial sterility is achieved.

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 target product without reducing the product shelf life.

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