METHOD OF INTEGRAL PROCESSING OF YACON Russian patent published in 2010 - IPC A23L1/214 

FIELD: food industry.

SUBSTANCE: invention relates to technology for complex processing of vegetables. The method consists in yacon being washed and milled. Then one pours acid water for pH of the extraction mixture to be 5-6.5, the ratio of phases being 1:1. Then follows the obtained mixture electrocontact heating to a temperature of 55-65°C and extraction during 30-40 minutes followed by separation of extract and cakes. Then follows consistent passing of the extract through membrane with retention threshold of 6-8 kilodaltons and 0.8-2 kilodaltons with return of low-molecular fraction on extraction phase. Then one performs concentration of the rest of the fractions through reverse osmosis till dry substances content is not less than 15%. One combines concentrate of low-molecular fraction with extraction cake with gelatinising concentrate obtaining. The remaining concentrate represented by an inuline-containing solution free from related substances undergoes photosterilisation and packaging under aseptic conditions.

EFFECT: method enables manufacture of target products represented by an inuline-containing solution and a gelatinising concentrate enriched with biologically active substances with complete utilisation of the latter.