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

FIELD: food industry.

SUBSTANCE: invention relates to technology of canned compotes manufacturing. Production method of quince compote provides for recipe ingredients preparation, preparation of a syrup out of the extract, packing of quince and syrup, sealing and thermal treatment. Yacon is cut, dried in microwave field until residual humidity content is about 20% at the microwave field power providing warming of yacon inside the bits till temperature 80-90°C during at least an hour; roasted and chopped, prepared acorns and kernels of nuts are roasted and minced, prepared barley and oat grains are roasted, yacon, barley and oat grains, acorns and nut kernels are mixed in mass ratio 3:7:3:4:3. Obtained mixture is extracted by drinking water with phases ratio of 1:(6-7) and periodical pressure releases in the extraction mixture until the water boils, the corresponding extract is separated and filtered. Syrup is prepared with dry substances content of 33.5-36.5%, and the syrup is sterilised until industrial sterility is achieved.

EFFECT: method allows to produce compote with coffee flavour and aroma tones with no coffee content, simplify technology and reduce content of boiled fruits in end product without reducing products storage time.

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