FRIED CHICORY ROOTS PRODUCTION METHOD Russian patent published in 2012 - IPC A23F5/44 

FIELD: food industry.

SUBSTANCE: raw material is washed, inspected, sorted, cut into cubes with linear size up to 6-8 mm and fried. The cut cubes are fried with superheated steam under atmospheric pressure in three stages. At the first stage steam superheated to a temperature equal to 453 K is passed through the chicory roots layer at a rate of 1.85 m/s during 7 minutes. The cubes are heated up to a temperature equal to 360±1 K. At the second stage steam superheated to a temperature equal to 463 K is passed through the chicory roots layer at a rate of 0.8 m/s during 8 minutes. The cubes are heated up to a temperature equal to 373±1 K. At the third stage steam superheated to a temperature equal to 473 K is passed at a rate of 0.35 m/s during 21 minutes. The cubes are heated to a temperature of 393±1 K. The chicory cubes, fried till final moisture content equal to 5%, are milled for further usage.

EFFECT: invention allows to improve the ready product quality and enhance the frying process efficiency due to usage of a staged frying mode.