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

FIELD: food industry.

SUBSTANCE: recipe ingredients are prepared. Prepared yacon is cut, dried in microwave field until residual humidity content is about 20%, roasted and chopped. It is dried for one hour minimum with the microwave filed power heating yacon bits to 80-90°C inside. Prepared acorns and kernels of nuts are roasted and minced. Prepared barley and oat grains are fried. Yacon, barley grain, oats, acorns and nut kernels are mixed in mass ratio of 3:7:3:4:3. 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 based on the extract with dry matter content of 23.5-26.5%. Grapes and syrup are packaged, sealed and sterilised until industrial sterility is achieved.

EFFECT: method enables to produce compote with coffee flavour and aroma tones, simplify the technology and reduce content of boiled berries in the target product without reducing the product shelf life.

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