Crisps and syrup made from low bitter chicory products
AssigneePhilip Morris Products S.A.
InventorsBrad Justice, Richard C. Peet
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Abstract
The present invention provides a food product comprising at least 1.5%, 5%, 10%, 20%, 30%, or more, by weight total ingredients of a low bitter chicory plant material or flour. The present invention also provides a method for obtaining a chicory product with reduced bitterness, comprising blanching chicory roots or root chips, drying the blanched chicory root chips, and optionally grinding the dried chicory root chips and incorporating it into flour, dough, or other food products. Also provided is a method for obtaining a chicory taproot with reduced bitterness, comprising cultivating a chicory plant at a soil nitrogen level of 150 lbs per acre or less in the upper 3 feet of the soil.
Claims22
A crisp product comprising at least 1.5% by weight of total ingredients of a low bitter chicory flour, wherein said chicory flour does not have to be chemically processed to reduce bitterness, wherein said chicory flour is less bitter than a flour made from the taproots of the chicory variety ‘Orchies’ as determined in taste test, and wherein said chicory flour comprises from 10% to 90% less dihydrolactucin compared to a bitter chicory flour made from the taproots of Cichorium intybus.
A syrup comprising at least 1.5% by weight of total ingredients of the low bitter chicory flour, wherein said chicory flour does not have to be chemically processed to reduce bitterness, wherein said chicory flour is less bitter than a flour made from the taproots of the chicory variety Orchies' as determined in taste test, and wherein said chicory flour comprises from 10% to 90% less dihydrolactucin compared to a bitter chicory flour made from the taproots of Cichorium intybus.
A method of obtaining a syrup with reduced bitterness, comprising cooking chicory taproots of a low bitter chicory plant at a temperature between 110° and 212° F., drying the chicory taproots after cooking to produce chicory chips, milling the chicory chips to produce low bitter chicory flour, sieving the resulting chicory flour and producing a syrup from the chicory flour,
- wherein the syrup comprises at least 1.5% by weight of total ingredients of said chicory flour, wherein said chicory flour does not have to be chemically processed to reduce bitterness, wherein said chicory flour is less bitter than a flour made from the taproots of the chicory variety ‘Orchies’ as determined in taste test, and wherein said chicory flour comprises from 10% to 90% less dihydrolactucin compared to a bitter chicory flour made from the taproots of Cichorium intybus.
An extruded product comprising at least 1.5% by weight of total ingredients of a low bitter chicory flour, wherein said chicory flour does not have to be chemically processed to reduce bitterness, wherein said chicory flour is less bitter than a flour made from the taproots of the chicory variety ‘Orchies’ as determined in taste test, wherein said chicory flour comprises from 10% to 90% less dihydrolactucin compared to a bitter chicory flour made from the taproots of Cichorium intybus.
Dependencies are inferred from the claim text.