PROCEDURE FOR COMPLEX PROCESSING CHICORY Russian patent published in 2010 - IPC A23L1/212 

FIELD: food industry.

SUBSTANCE: procedure for complex processing chicory consists in chicory washing, its crumbling, treatment in SHF field to inactivation of native ferments, in extracting with acidulous water at ratio of phases 1:1, pH 5-6.5 and temperature 55-65°C during 30-40 min with successive division of extract and ground oil-cake. Extract is successively run through membranes with threshold of retention 6-8 kDa and 0.8-2 kDa; low molecular fraction is returned to extracting stage. Left fractions are concentrated with reverse osmosis to contents of dry substances not less, than 15%. Concentrate of high molecular fraction is united with ground oil cake and gelling concentrate is produced. At the end there is performed photo-sterilisation and pre-packing of the rest of concentrate under aseptic conditions and inulin containing solution is produced.

EFFECT: procedure facilitates complex chicory processing with complete utilisation of nutritive and biologically active substances.

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