METHOD FOR COMPLEX PROCESSING OF CHICORY Russian patent published in 2010 - IPC A23L1/214 

FIELD: food industry.

SUBSTANCE: chicory is washed, ground and poured with acidified water until pH of extraction mixture is 5 - 6.5 at phase ratio of 1:1. Treated in microwave field until native ferments are inactivated. Extraction is carried out at the temperature of 55-56°C and periodical collapse of pressure in extraction mixture until boiling with further separation of extract and cake. Extract is serially passed through membranes with retention threshold of 6-8 kDa and 0.8-2 kDa with return of low molecular fraction to extraction stage. Remaining fraction is concentrated by reverse osmosis. Concentrate of high molecular fraction is combined with extraction cake to produce gelling concentrate. Remaining concentrate, being inulin-containing solution purified from attendant matters is exposed to photosterilisation. Then packed under aseptic conditions of remaining concentrate.

EFFECT: method makes it possible to provide for complex processing of chicory with full utilisation of nutritious and biologically active substances.