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

FIELD: food industry.

SUBSTANCE: method provides for preparation of recipe ingredients, preparation of a syrup out of the extract, packing of the blackcurrant and syrup, sealing and sterilising. Prepared 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 of the yacon inside the bits to 80-90°C, roasted and crushed. 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 60.5-64.5%. Thermal treatment is performed till 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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