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

FIELD: food industry.

SUBSTANCE: production method of blackcurrant compote includes preparation of the recipe components, preparation of a syrup out of the extract, packing of the blackcurrant and syrup, sealing and sterilising. Prepared girasol/sunflower is cut, dried in microwave oven till residual humidity about 20% at microwave filed power providing warming of girasol/sunflower inside the bits till temperature 80-90°C during at least an hour. Chestnuts and soya are fried and milled, barley grains are fried, yacons, barley grains, chestnuts and soya are mixed in mass ratio 7:7:2:4. Obtained mixture 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 of 60.5-64.5% and the syrup is sterilised until industrial sterility is achieved.

EFFECT: invention enables producing of compote with specific coffee flavour and aroma tones with no coffee content, simplification of technology and reduced content of boiled fruits in end product without reduce of product's storage time.

1 tbl