Chicory base drink and method of preparing same

Details Chicory base drink and method of preparing same Chicory base drink and method of preparing same

1986-02-27

1987-06-09

Yoncoskie, Robert

Food or edible material: processes, compositions, and products

Fermentation processes

Of plant or plant derived material

426 52, 426599, C12G 100, C12G 300, A23L 202

Patent

active

046719628

ABSTRACT:
A chicory base refreshing drink is prepared from a chicory root extract solution by causing a sugared chicory juice to be fermented by using a Kefir type ferment. The solution is obtained by maceration, decoction or infusion of roasted or dried chicory roots, and sugared to yield a 6-percent saccharose concentration in the end product. Preferably, the sugar consists of a mixture of molasses and pure sugar with molass contents of the third-crop sirup in excess of 81.6 g/liter, the fermentation process being controlled by measuring the acidity rate which is kept preferably at 2.5 percent after 70 hours.

REFERENCES:
patent: 3950558 (1976-04-01), Tansky
patent: 4579739 (1986-04-01), Darbyshire et al.

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