FIELD: food industry. SUBSTANCE: method involves cutting, drying and roasting chicory roots, extraction with water at 90-95 C at dispersing the extractive mixture with liquid carbon dioxide followed by extract removing and its concentrating by moisture freezing out on surface cooling at the rate 0.2-0.3 C/min and drying by sublimation under vacuum at (-28)-(-33) C. EFFECT: improved method of producing.
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