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

FIELD: food industry.

SUBSTANCE: recipe components are prepared. Yacon is prepared, cut, dried in microwave field at preset process parametres and roasted. Barley, oat and rye grain is roasted, yacon and barley, oat and rye grain are mixed in mass ratio 3:6:3:8, the 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. Extract is separated and filtered with subsequent preparation of syrup on its base with 31.0-43.5% dry matter content. Apricots and syrup are packaged, vacuum-sealed and sterilised.

EFFECT: method allows to produce compote with coffee flavour and aroma tones with no coffee content and to extend the target product storage life.

1 tbl