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

FIELD: food industry.

SUBSTANCE: recipe ingredients are prepared; dandelion roots are cut, dried in microwave field at preset process parametres, roasted and milled. Acorns and nut kernels are roasted and milled, barley and oat grains are roasted. Dandelion roots, barley and oat grains, nut kernels are mixed in a weight ratio of 3:7:3:4:3. The produced mixture is extracted by drinking water at phases ratio of 1:(6-7) and at periodic depressurisation in the extraction mixture till water boils; the extract is separated and filtered. The syrup (with dry substances content 60.5 - 64.5%) is prepared based on the extract; blackcurrant and syrup are packaged, vacuum-sealed and sterilised.

EFFECT: method allows to produce compote with coffee flavour and aroma tones with no coffee content, to simplify the technology and to extend its storage life.

1 tbl