Crisps and syrup made from low bitter chicory products
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United States of America Patent
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Sep 29, 2020
Grant Date -
Apr 6, 2017
app pub date -
Oct 5, 2016
filing date -
Oct 5, 2015
priority date (Note) -
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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.
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