METHOD OF INTEGRAL PROCESSING OF YACON Russian patent published in 2010 - IPC A23L1/00 

FIELD: food industry.

SUBSTANCE: yacon is washed and milled. Yacon undergoes treatment in a microwave field until inactivation of native enzymes. Then follows extraction with acid water for pH to be 5-6.5, the ratio of phases being 1:1 at preset process parametres and separation of extract and cakes. Then follows consistent passing of the extract through membrane with retention threshold of 6.0-8.0 and kilodaltons 0.8-2.0 kilodaltons with return of low-molecular fraction on extraction phase. Then one performs concentration of the rest of the fractions through reverse osmosis. One combines concentrate of low-molecular fraction with extraction cake with gelatinising concentrate obtaining. The remaining concentrate represented by an inuline-containing solution undergoes photosterilisation and packaging under aseptic conditions.

EFFECT: method enables integral yacon processing with complete utilisation of nutrients and biologically active substances of the initial raw materials.