WO2003061405A1

WO2003061405A1 - Debittered chicory, the method of preparing same from chicory roots and the applications thereof

Info

Publication number: WO2003061405A1
Application number: PCT/FR2003/000204
Authority: WO
Inventors: Marc Roller; Christophe Guillaume
Original assignee: Westhove
Priority date: 2002-01-22
Filing date: 2003-01-22
Publication date: 2003-07-31
Also published as: FR2834862A1

Abstract

The invention relates to debittered chicory comprising between 10 and 35 % insoluble fibres and between 65 and 90 % inulin having a degree of polymerisation of between 1 and 30. The invention is characterised in that, on a chromatogram, the total area of the peaks having retention times of between 2.2 and 6 minutes is less than 30mAU*min and the area of the peak having a retention time of between 2.7 and 3 is less than 12mAU*min.

Description

Deamerized chicory, its method of preparation from chicory roots and its applications.

The modification of dietary requirements is linked to our current lifestyle characterized by a more sedentary lifestyle and the disappearance of intense physical work.

So we need less energetic food (characterized by a high content of lipids, carbohydrates ...), more intakes of foods rich in fiber, promoting the development of a healthy intestinal flora and advantageously this food is not very cariogenic.

In this context, there is a need for food compositions meeting the following requirements:

- reduced calorie content

- reduced fat content - high fiber content

- high content of vegetable proteins

- favorable effect on the intestinal flora

- reduced content of fast sugars

- less cariogenic.

In addition to these quantitative requirements, the food compositions must also meet qualitative requirements in the sense that their organoleptic qualities (appearance, texture, taste) cannot in any case be inferior to traditional foods.

Chicory root (Cichorium intybus) which has the following composition:

- 3 to 5% protein

- from 3 to 5.5% of mineral ash - from 10 to 35% of insoluble fibers

- from 65 to 90% inulin, the degree of polymerization of which is between 1 and 30, particularly meets the preceding requirements.

In the present specification, the percentages are expressed by weight. The main drawback considerably limiting the use of chicory as a food composition is linked to its bitterness.

To overcome this drawback, in the context of the present invention, we have developed a process for deamerizing chicory which makes it possible to obtain a food composition identical to chicory but with no bitterness.

The process according to the invention consists in bringing chicory root (chicorium intybus) into contact with water so as to obtain a soluble part and an insoluble part, and to remove bitter compounds from the soluble part.

As a composition to be defused, we prefer chicory root. Chicory means:

- either whole fresh chicory;

- either fresh chicory in strips;

- either dried chicory strips;

- either dried chicory chips; whose dry matter is between 15 and 95% and with the exception of water, the following composition:

- 3% to 5% protein;

- 3 to 5.5% mineral ash;

- 10 to 35% of insoluble fibers; - 65 to 90% of inulin, the degree of polymerization of which is between 1 and 30. and characterized by bitterness due to the presence of sesquiterpenes greatly limiting its use in food.

In practice, the method consists in bringing into contact a composition comprising by weight, with the exception of water:

- from 10 to 35% of insoluble fibers

- from 65 to 90% of inulin, the degree of polymerization of which is between 1 and 30, with water so as to obtain a soluble part and an insoluble part, and to remove the bitter compounds from the soluble part. The composition to be de-bitter can advantageously be ground beforehand so that the particle size characteristics are as follows:

Particle Size

<200 μm 20%

<500 μm 50%

<1000 μm 90%

<1600 μm 100%

Grinding makes it possible to increase the contact surface between the water and the composition to be de-bitter; which improves the dissolution of the bitter compounds and facilitates the separation of the suspension from the liquid part.

Advantageously, the method successively consists in:

- contacting the composition to be de-bitter with water so as to obtain a liquid fraction containing the bitter compounds and a solid fraction

At a temperature between 0 ° C and 90 ° C, preferably between 0 ° C and 70 ° C and more particularly between 20 ° C and 60 ° C,

• for at least 30 seconds, preferably for 1 to 60 min and more particularly for 20 min to 30 min, "so that the water represents by weight in the mixture, at least 50%, preferably between 60% and 95%, and in particular between 75% and 90% The advantage of working at room temperature is to limit the partial solubilization of inulin, which causes clogging problems during de-amerisation.

- Separate the solid fraction from the liquid fraction in order to recover the latter in order to de-bitter.

The separation can be done by different technologies: - pressing on twin-screw press; - press filter;

- rotary vacuum filter;

- centrifugation;

- decantation; - or any other equipment making it possible to separate a liquid fraction from a solid fraction; and preferably by decantation on a horizontal decanter.

The solid fraction thus extracted, called solid fraction 1, has a dry matter of between 18 and 30% and is devoid of bitterness; the corresponding liquid fraction 1 has a dry matter of between 5% and 20% and contains the bitter compounds.

- Possibly bringing the solid fraction 1 into contact a second time with water. The contacting is carried out at a temperature between 0 ° C and 90 ° C, preferably between 0 ° C and 70 ° C and more particularly between 20 ° C and 60 ° C for at least 30 seconds, preferably between 1 and 60 min and more particularly between 20 min and 30 min, so that the water represents by weight in the mixture, at least 50%, preferably between 60% and 95%, and in particular between 75 and 90%. The process then consists in again separating the solid fraction from the liquid fraction; the liquid fraction 2 thus obtained may either be mixed with the liquid fraction 1, or be recycled for the first contact with the initial composition.

- Optionally grind solid fraction 1 or 2, preferably on a grinder equipped with a micro-cutting head, at a speed of 9000 rpm

- Eliminate the bitter compounds from the liquid fraction 1 or the mixture of the liquid fractions 1 and 2, either by passing them over an ion-exchange resin of the adsorbent divinylbenzene polymer type, preferably of the XAD 16 HP type from Rhom and Haas, thermostatically controlled at a temperature between 1 and 70 ° C and preferably between 45 ° C and 55 ° C, at a flow rate between 1 and 15 BV / h and preferably between 4 and 6 BV / h. By BV is meant "Bed Volume" which constitutes the volume of resin; either by bringing them into contact with 0.5 to 5%, preferably 0.5 to 2% and more particularly 1% (by weight relative to the total weight of the fraction (s) liquids) of activated carbon, at a temperature between 1 and 70 ° C and preferably between 45 ° C and 55 ° C for 5 to 120 minutes, then separating the liquid fraction of the activated carbon by filtration preferably on a Seitz type plate. As activated carbon we prefer the reference CXV from CECA.

Advantageously, the liquid fraction is centrifuged before the step of removing the bitter compounds in order to remove the impurities which could, for example, clog the ion exchange resin;

One can also advantageously dilute the liquid fraction by adding 10% of its weight in water, then preferably by heating it to a temperature of 40 to 50 ° C, in order to facilitate passage through the resin or treatment with charcoal;

- combine the de-bitter liquid fraction and the solid fraction, in two possible ways:

• The first way is to mix the de-bitter liquid fraction and the solid fraction and dry them together.

• The second way consists in drying the fractions separately and then mixing them.

Thus, in the case of the first route, the process consists of: - Optionally concentrating the deamerized liquid fraction in order to reach a dry matter of 10 to 50%, preferably 20 to 50%, under vacuum of between 0.001 and 100 mbar at a temperature between 30 and 40 ° C, and preferably on a falling-stream evaporator, at a temperature between 30 and 40 ° C and preferably between 33 and 38 ° C, at a pressure between 70 and 90 mBar ;

- Combine the de-bitter liquid fraction and the solid fraction, preferably at a temperature between 20 and 50 ° C, to mix them so as to obtain a homogeneous paste; - Optionally dilute the mixture with hot water preferably between 20 and 50 ° C so as to obtain a mixture having a dry matter of between 9 and 35%;

- Optionally heat the dough to a temperature between 25 and 60 ° C;

- Optionally dry the mixture, for example by spraying with an inlet air temperature of 190 ° C and an outlet temperature of 95 ° C.

In the case of the second channel, the method consists in:

- Concentrate the deamerized liquid fraction in order to reach a dry matter of 10 to 50%, preferably 20 to 50%, under vacuum between

0.001 and 100 mbar at a temperature between 30 and 40 ° C, and preferably on a falling-stream evaporator, at a temperature between 30 and 40 ° C and preferably between 33 and 38 ° C, at a pressure between 70 and 90 mBar; then dry it to a dry matter of between 85 and 100% and preferably between 90 and 95%, for example by atomization;

- Dry the solid fraction to a dry matter between 85 and 100% and preferably between 90 and 95% for example by atomization with an inlet air temperature of 190 ° C and an outlet temperature of 95 ° C;

- mixing the powders obtained;

- possibly to grind them.

By this process, deamerized chicory is obtained comprising by weight, with the exception of water:

- from 10 to 35% of insoluble fibers - from 65 to 90% of inulin, the degree of polymerization of which is between 1 and 30, characterized in that on a chromatogram produced under the following conditions:

- put in contact 50 g of finely ground, de-bitter chicory and 450 g of reverse osmosis water

- adjust the pH to 6.3 with sodium hydroxide

- thermostate at 40 ° C

- add 0.5 ml of Celluclast (cellulase) and 0.5 ml of Viscosym (pectinase) from NOVO NORDISK

- leave to evolve for 2 hours at 40 ° C

- centrifuge 30 minutes at 4080 g

- extract the juice obtained 3 times with ethyl acetate V / V

- collect, dry and evaporate the organic phases

- dilute the extract by adding 100 ml of a methanol / water mixture (1/1)

- inject 20 I in HPLC:

- Column: Spherisorb ODS 2 (250 mm X 4.6 mm) from WATERS

• Eluent: Methanol / water (1/1)

• Flow rate: 1 ml / min

• Oven temperature: 50 ° C

• Detector: UV at 258 nm the peaks with retention times between 2.2 and 6 minutes have a total area less than 30 mALTmin and the peak with a retention time between 2.7 and 3.0 has an area less than 12 mAU * min.

N ° Retention time (mn) Area (mAU ^* mn)

2 2.42 1.33

3 2.68 0.39

4 2.81 8.77

5 2.91 11, 64

6 3.20 0.61

7 3.72 0.11

8 4.14 2.68

9 4.41 0.23

10 5.04 2.13

11 5.28 0.19

The characterization of de-americarded chicory is based on the following bibliographical reference: Z. Lebensm Unters Forsch A (1997) 204: 189-193.

Preferably, by this process, deamerized chicory is obtained, characterized in that it comprises by weight, with the exception of water,

- 3 to 5% protein - 3 to 5.5% mineral ash

- 10 to 35% insoluble fiber

- 65 to 90% inulin, the degree of polymerization of which is between 1 and 30, characterized in that on a chromatogram produced under the following conditions:

- adjust the pH to 6.3 with sodium hydroxide

- thermostate at 40 ° C - add 0.5 ml of Celluclast (cellulase) and 0.5 ml of Viscosym

(pectinase) NOVO NORDISK

- leave to evolve for 2 hours at 40 ° C

- centrifuge 30 minutes at 4080 g

- extract the juice obtained 3 times with ethyl acetate V / V - collect, dry and evaporate the organic phases

- dilute the dry extract by adding 100 ml of a methanol / water mixture (1/1)

- inject 20 I in HPLC: "Column: Spherisorb ODS 2 (250 mm X 4.6 mm) WATERS" Eluent: Methanol / water (1/1) "Flow rate: 1 ml / min" Oven temperature: 50 ° C " Detector: UV at 258 nm, the peaks with retention times between 2.2 and 6 minutes have a total area of less than 30 mAU ^* min and the peak with a retention time between 2.7 and 3.0 has a area less than 12 mALTmin.

This de-bitter chicory is a source of soluble and insoluble protein and fiber without the addition of fast fats and sugars.

The de-americarded chicory therefore displays the same chemical, textural and nutritional properties as chicory, but has the advantage of not being bitter and of being able to be eaten thus, without roasting.

The insoluble fiber content is determined according to the Afnor NF V 18-122 standard (Van Soest method).

Successive treatments with neutral and acid detergents and then with 72% sulfuric acid lead to the production of three residues called: neutral detergent fibers (NDF), acid detergent fibers (ADF) and sulfuric lignin

(ADL). The NDF, ADF and ADL are respectively the estimation of total insoluble fibers, of the lignocellulosic complex and of lignin.

The NDF-ADF difference provides an approximation of the hemicellulose content.

The difference between ADF and ADFL provides an approximation of the cellulose content. The determination of the inulin level is carried out according to the AOAC 99708 method. It is calculated by the following formula:

% inulin = k (total fructose ⁺ total glucose - fructose | _j re - dark glucose - (2 DPW1.9))

In the case of chicory inulin: k = 0.91

- The sugar contents (glucose, fructose, DP2) are determined by HPLC at 85 ° C on an ion exchange column in calcium form (Biorad brand, reference Aminex HPX 87C, dimension 300 x 7.8 mm) equipped with a precolumn ( Biorad brand, reference Aminex HPX 87C, dimension 30 x 4.6 mm); eluting ultrapure water at a flow rate of 0.6 ml / min; detection by refractometry.

- Free sugars are dosed after diffusion, total sugars after enzymatic hydrolysis.

- Sample preparation protocol for the assay:

* Free sugars: - Diffuse, 30 minutes at 80 ° C, 1 g of chicory dry matter in

150 g of water,

- Dilute for analysis to bring back to 1 g of DM / liter

- Filter on C18 and 0.22 μm before HPLC analysis.

* Total sugars:

- Diffuse 30 minutes at 80 ° C, 1 g of chicory dry matter in

150 g of water,

- Adjust the pH to 4.5

- Add 1 ml of N230 NOVO NORDISK enzyme - Shake in a 60 ° C water bath for 30 minutes

- Let cool

- Dilute for analysis to bring back to 1 g of DM / liter

- Filter on C18 and 0.22 μm before HPLC analysis. The determination of the degree of polymerization of inulin is carried out by HPLC according to the protocol described in the reference: "Journal of Chromatography", 1984, 303, 417-421.

NH2 grafted Nucleosil silica column, Supplier: Macherey- Nagel, dimension 250 x 4.6 mm

Column temperature: 35 ° C

0 Eluent: Acetonitrile / water / polyethylene glycol 10000/1, 4 diaminobutane: 50/50 / 0.2 / 0.02

Flow rate 1 ml / min

(maximum pressure <200 bar) 5

Refractometry detector

Calibration: Injection of DP1 to DP7 in glucose

o Dosage Prepare 25g / l solutions in water

The protein level is determined according to the Kjeldahl method.

The principle of this method consists in converting organic nitrogen into ammonium sulphate by the action of concentrated sulfuric acid, hot, in the presence of a catalyst.

The ammonia is then released from its salt by means of sodium hydroxide, then is distilled off, and finally collected in a solution of boric acid at pH 4.65. The titration is carried out with dilute sulfuric acid until it returns to the initial 0 pH.

1) Weigh approximately exactly m g of product to be analyzed (for example m = 2 g of dry matter of product to be analyzed)

2) Incorporate the sample in a 250 ml flask 5 3) Introduce two pellets of Kjeltabs W mineralization catalyst

4) Add 25 mL of concentrated sulfuric acid in a hood 5) Mineralize gradually at medium thermostat until whitish smoke appears (Gerhardt, Kjeldatherm mineralizer)

6) Then go up to a temperature of 400 ° C, stay there for 2 hours (disappearance of the greenish coloration)

5 7) Each series must include:

-1 NH4CI standard dried for 1 hour 30 minutes at 110 ° C (100 mg) (theoretical nitrogen value: 26.17%) -1 blank i.e. NT for reagents and equipment

8) Add lye to the mineralization tube 0 until a black or blue color is obtained

9) Distil for 5 min (Distiller - Titrator Gerhardt, Vapodest 6) and collect the distillate in 50 mL of boric acid at 20 g / L

10) Titration of the distillate by pH-metry with a 0.1 N 5 sulfuric acid solution 11) final titration pH 4.65 (corresponds to the return to the initial pH of boric acid)

The protein level of the product is obtained by means of the following formula:

0 ((V1 - V2) x 14 x 0.1 x 100) * 6.25 / m

With:

V1 Volume H2SO4 titrating the sample

V2 Volume H2SO4 titrating white 5 m Mass in mg of the test portion

The ash rate is determined by incineration of the product to be analyzed in an oxidizing atmosphere at 550 ° C.

1) Place porcelain crucibles for one hour in an oven o (for example Carbolite CSF 1200) preheated to 700 ° C.

2) Weigh (PO) the crucibles after cooling in the desiccator.

3) Cool the oven to room temperature.

4) Introduce approximately exactly 3 to 4 g of product (P1) into the crucibles. 5) Carefully heat the crucibles using a hot plate until the test portions are completely charred.

6) Place the crucibles in the oven.

7) Rise in temperature very gradually until reaching 550 ° C.

8) Leave at 550 ° C for 12 hours or until homogeneous (white) ash is obtained.

9) Weigh (P2) the crucibles after cooling in the desiccator.

The percentage of ash in the product is obtained by the formula:

((P2 - P0) / P1) x 100

This food composition can be used in the manufacture of various food preparations such as:

- bakery and pastry products;

- breakfast products;

- cereal bars;

- products intended for the feeding of domestic animals; - milk drinks and fresh dairy products;

- soups;

- meal replacements;

- spreads.

Thus, it can enter into the composition of a bakery product such as sandwich bread prepared according to the following recipe. Flour (45 to 55%), yeast (2 to 3%), de-bitter chicory (3 to 10%) as well as usual additives in sandwich bread are introduced into a kneader and mixed. Water (25 to 35%) and oil (2 to 4%) are added gradually while mixing. The dough is then kneaded for 10 minutes and then divided into dough pieces of 750g. These then undergo a relaxation period of 10 minutes before being shaped and introduced into molds. They then undergo a primer in the molds in an oven at 37 ° C for 45 minutes. They are then cooked for 24 minutes in a steam oven at 240 ° C. This composition can also be used in the manufacture of breakfast cereals prepared by the following method. Whole wheat, de-bitter chicory, wheat bran, guar gum, sodium triphosphate are mixed for 15 min. Separately, a syrup is prepared with malt, salt, sugar and vitamins by mixing all these ingredients in a blender. The two parts are introduced into a steam cooker, mixed so as to obtain a dough and cooked under pressure for 15 min. The dough obtained is cooled and then pelletized in an extruder. The pellets obtained are dried to 25% humidity, then cooled and crushed in the form of flakes. At the same time, a sugar syrup is made with water, honey sugar, brown sugar syrup and salt. The flakes are then toasted and coated with a sufficient quantity of sugar syrup.

This composition can also be used in the recipe for cereal bars according to the process below. A premix consisting of sunflower oil (4 to 6%), soybean oil (4 to 6%), and soy lecithin (0.1 to 0.3%), is brought to 40 ° C. A premix consisting of fructose (10 to 14%), oligofructose syrup (12 to 16%) and glucose syrup (1 to 10%) is brought to 95 ° C. The two are mixed and heated, and hot milk proteins (7 to 9%), de-bitter chicory (2 to 6%), calcium carbonate, apple powder, dehydrated apples, are added. vitamins, gelatin, apple flavor, extruded protein, soybeans and wheat germ. The dough formed is then passed between two rollers to form a strip of product. This is then cooled and cut into bars.

The composition can also be used in the composition of pet foods, prepared according to the following method: cereals, corn, meat, bitter chicory (3 to 10%), salt, vitamins as well as mineral salts are mixed and ground then hydrated. The dough formed is sent to a cooker-extruder and passes through a die. At the outlet, the extrudate is cut then dried and cooled.

This composition can also enter into the composition of milk drinks such as drinking yogurts. This composition can also enter into the composition of soups, meal replacements, spreads.

The process is described in the examples below given by way of illustration and without limitation.

Example 1

Chicory in dried strips of the following composition is used:

Compound% on dry matter

MS 90%

Protein 5%

Ashes 4%

Insoluble fiber 21%

Inulin 70%

On a chromatogram produced under the following conditions:

- put in contact 50 g of finely ground chicory and 450 g of reverse osmosis water

- adjust the pH to 6.3 with sodium hydroxide

- thermostate at 40 ° C

- add 0.5 ml of Celluclast (cellulase) and 0.5 ml of Viscosym (pectinase) manufactured by NOVO NORDISK - leave to evolve for 2 hours at 40 ° C

- centrifuge 30 minutes at 4080 g

- extract the juice obtained 3 times with ethyl acetate V / V

- collect, dry and evaporate the organic phases

- dilute the dry extract in 100 ml of a methanol / water mixture (1/1) - inject 20 I in HPLC:

• Column: Spherisorb ODS 2 (250 mm X 4.6 mm) WATERS

• Eluent: Methanol / water (1/1)

• Flow rate: 1 ml / min "Oven temperature: 50 ° C • Detector: UV at 258 nm

the peaks having retention times between 2.2 and 6 minutes have a total area of 147.1 mAU ^* min and the peak having a retention time of 2.86 min has an area of 43.81 mAU * min.

N ° Retention time (mn) Area (mAU * mn)

4 2.86 43.81

5 2.03 5.77

6 3.17 63.61

7 3.48 2.41

8 4.07 1, 11

9 4.47 19.89

10 4.74 2.05

11 5.24 5.96

12 5.50 2.54 The dried chicory strips are brought into contact with water in order to obtain a suspension of 10% dry matter. The contacting takes place at 60 ° C for 15 min with stirring.

The suspension is then pressed on a filter press. The solid fraction has a dry matter of 24%; it represents 25% of the mass of initial suspension. The liquid fraction, 5.3% dry matter, is diluted with 10% of its weight in water. It is then deamerized by passing over an ion exchange resin of the XAD 16HP type, thermostatically controlled at 50 ° C., at the rate of 4 BV / h. The juice thus bittered is mixed with the solid fraction. The dough is then dried under vacuum at 60 ° C to a dry matter of 90%. A deamerized composition is obtained having the following composition:

Compounds% on dry matter

MS 90% Protein 5% Ash 4% Insoluble fiber 21% Inulin 70%

On a chromatogram produced under the following conditions:

- adjust the pH to 6.3 with sodium hydroxide

(pectinase) manufactured by NOVO NORDISK

- leave to evolve for 2 hours at 40 ° C

- centrifuge 30 minutes at 4080 g

- dilute the dry extract in 100 ml of a methanol / water mixture (1/1)

- inject 20 I in HPLC:

"Column: Spherisorb ODS 2 (250 mm X 4.6 mm) WATERS • Eluent: Methanol / water (1/1)

• Flow rate: 1 ml / min

• Oven temperature: 50 ° C

• Detector: UV at 258 nm, the peaks with retention times between 2.2 and 6 minutes have a total area of 24.42 mAU * min and the peak with a retention time of 2.78 min has an area of

11.47 mAU * min.

N ^c Retention time (min) Area (mAU ^* min)

4 2.42 3.94 5 2.67 1.69 6 2.78 11.47 7 4.05 3.11 8 4.38 2.50 9 4.94 1.71

Example 2

Fresh chicories in the form of chips of the following composition Compounds% on dry matter

MS 17%

Proteins 3%

Ashes 5%

Insoluble fiber 25%

Inulin 67%

are crushed in order to obtain the following particle size profile

Particle Size

<200 μm 20%

<500 μm 50%

<1000 μm 90%

<1600 μm 100%

The ground material is then diluted with water in order to obtain a homogeneous suspension with 12% dry matter. The extraction of the bitter compounds takes place for 30 min at 20 ° C.

This suspension is then pressed on a filter press. The resulting solid fraction has a dry matter of 25%. This then undergoes a second extraction in order to eliminate all traces of bitter compounds. For this, the solid fraction is brought into contact with three times its weight of water for 30 min at 20 ° C. This second suspension is also pressed on a filter press. The resulting solid fraction has a dry matter of 20%; the liquid fraction has a dry matter of 3%.

The liquid fractions from the first and second pressings are combined and diluted with 10% of their mass in water and then deamerized on an XAD 16HP column. The de-bitter juice is concentrated under vacuum at 50 ° C on a floating evaporator to a dry matter of 30%. This juice is mixed with the solid fraction. This mixture is then dried to 88% dry matter and then ground. A deamerized composition is obtained having the following composition: Compound% on dry matter

MS 88%

Proteins 3%

Ashes 5%

Insoluble fiber 25%

Inulin 67%

On a chromatogram produced under the following conditions:

- adjust the pH to 6.3 with sodium hydroxide

- thermostate at 40 ° C

- centrifuge 30 minutes at 4080 g

- extract the juice obtained 3 times with ethyl acetate V / V

- collect, dry and evaporate the organic phases

"Column: Spherisorb ODS 2 (250 mm X 4.6 mm) WATERS" Eluent: Methanol / water (1/1) • Flow rate: 1 ml / min • Oven temperature: 50 ° C

"Detector: UV at 258 nm the peaks with retention times between 2.2 and 6 minutes have a total area of 28.08 mAU * min and the peak with a retention time of 2.81 min has an area of 8.77 mAU * min. Example 3

Chicory strips of the following composition:

Compound% on dry matter

MS 85%

Protein 4%

Ashes 4%

Insoluble fiber 15%

Inulin 77% 0

are previously ground so as to obtain the following particle size profile:

Particle Size

<200 μm 20%

<500 μm 50%

<1000 μm 90%

<1600 μm 100%

then diluted to a dry matter of 22% with recycled juices from a downstream stage of the process. The contacting takes place for 60 min at 10 ° C. The suspension is then separated by decantation on a horizontal decanter. The resulting solid fraction, at 32% dry matter, is brought into contact with 1.8 times its mass of water for 30 min at 20 ° C. This suspension in turn undergoes decantation. The liquid fraction from this second decantation is recycled to dilute the initial powder. The solid fraction, at 37% dry matter, is ground.

At the same time, the liquid fraction from the first decantation is de-bitter after dilution with 10% of its weight in water. The de-bitter juice is concentrated under vacuum at 50 ° C to a dry matter of 30%. This concentrated juice is mixed with the solid fraction from the second decantation. The paste obtained is then spray-dried to a dry matter of 95%. A deamerized composition is obtained having the following composition:

Compound% on dry matter

MS 95% Protein 4% Ash 4% Insoluble fiber 15% Inulin 77%

On a chromatogram produced under the following conditions:

- bring 50 g of finely ground, de-bitter chicory into contact with 450 g of reverse osmosis water - adjust the pH to 6.3 with sodium hydroxide

- thermostate at 40 ° C

- add 0.5 ml of Celluclast (cellulase) and 0.5 ml of Viscosym (pectinase) manufactured by NOVO NORDISK

- leave to evolve for 2 hours at 40 ° C. - centrifuge for 30 minutes at 4080 g

- extract the juice obtained 3 times with ethyl acetate V / V

- collect, dry and evaporate the organic phases

- dilute the dry extract in 100 ml of a methanol / water mixture (1/1)

- inject 20 I in HPLC: - Column: Spherisorb ODS 2 (250 mm X 4.6 mm) WATERS

• Eluent: Methanol / water (1/1)

• Flow rate: 1 ml / min

• Oven temperature: 50 ° C "Detector: UV at 258 nm the peaks with retention times between 2.2 and 6 minutes have a total area of 27.45 mAU * min and the peak with a retention time of 2.79 min has an area of 4.5 mAU * min. Example 4

Fresh chicories of the following composition

Compound% on dry matter

MS 18%

Proteins 3%

Ashes 3%

Insoluble fiber 10%

Inulin 84%

are ground to form a liquid paste with 18% dry matter. This is brought up to a temperature of 70 ° C. and stirred at this temperature for 10 min. She is then in a hurry.

The resulting solid fraction is brought into contact with three times its weight of water for 10 min at 70 ° C. This suspension is then pressed; the resulting solid fraction is dried.

The liquid fraction is mixed with the liquid fraction from the first decantation: the juice obtained has a dry matter of 7.2%. It is then bitter after being diluted with 10% of its weight in water. It is then concentrated under vacuum at 50 ° C to 30% dry matter and then dried on an atomization tower.

The powder thus obtained is mixed with the dried solid fraction. The mixture is then ground. A deamerized composition is obtained having the following composition:

Compound% on dry matter

MS 89.3%

Proteins 3%

Ashes 3%

Insoluble fiber 10%

Inulin 84% On a chromatogram produced under the following conditions:

- adjust the pH to 6.3 with sodium hydroxide - thermostate at 40 ° C

- leave to evolve for 2 hours at 40 ° C

- centrifuge 30 minutes at 4080 g - extract the juice obtained 3 times with ethyl acetate V / V

- collect, dry and evaporate the organic phases

- dilute the dry extract in 100 ml of a methanol / water mixture (1/1)

- inject 20 I in HPLC:

• Column: Spherisorb ODS 2 (250 mm X 4.6 mm) WATERS

"Eluent: Methanol / water (1/1)" Flow rate: 1 ml / min

• Oven temperature: 50 ° C

• Detector: UV at 258 nm the peaks with retention times between 2.2 and 6 minutes have a total area of 23.56 mAU * min and the peak with a retention time of 2.80 minutes has an area of 8.51 mAU * min.

Example 5

Use of bitter chicory as a food ingredient in sliced bread

Deamerized chicory can enter the bread composition in order to increase the content of soluble and insoluble fibers.

Composition:

Flour 50%

Water 31%

De-bitter chicory from Example 1 5% Gluten 3%

Sugar 3%

Vegetable oil 3%

Yeast 2.5%

Salt 1.5%

Emulsifier 0.5%

Preservative 0.5%

The dry ingredients (flour, gluten, salt, yeast, emulsifier, preservative and de-bitter chicory) are introduced into a kneader and mixed. Water and oil are added gradually while mixing. The dough is then kneaded for 10 minutes and then divided into dough pieces of 750g. These then undergo a relaxation period of 10 minutes before being shaped and introduced into molds. They then undergo a primer in the molds in an oven at 37 ° C for 45 minutes. They are then cooked for 24 minutes in a steam oven at 240 ° C.

EXAMPLE 6 Use of the Bitter Chicory as a Food Ingredient in Whole Bread

Composition

Flour 35%

Wholemeal flour 5%

De-bitter chicory from Example 2 5%

Gluten 5%

Sugar 4%

Salt 1%

Yeast 2%

1% milk powder

Honey 1%

Bread improver 0.5%

0.5% antioxidant

Water 40% The solid ingredients are first mixed in a kneader. The water is then gradually added while mixing. The dough is kneaded for 10 min then it rests for 1 h at 42 ° C. It is then repetited and left to stand for 1 hour before being placed in the oven at 218 ° C for 25 minutes.

Example 7 Use of bitter chicory as a food ingredient in muffins.

Composition:

Part A

Its 7%

Boiling water 12%

De-bitter chicory from Example 3 5%

Emulsifier 3.5%

Part B

Vanilla powder 0.7%

Eggs 7%

Butter 15%

Flour 17%

Baking soda 1, 4%

0.40% salt

Sugar 10%

Its 14%

Raisins 7%

The ingredients in part A are mixed to form a homogeneous paste. This dough is then added to the ingredients in part B previously mixed in a kneader. The two parts are mixed for 5 minutes. The dough is distributed in individual muffin cups and baked at 200 ° C for 15 min.

Example 8

Use of de-bitter chicory as a food ingredient in breakfast cereals.

A ready-to-eat cereal with a high fiber content can be prepared according to the method described below.

Part A (dry mix)

Whole wheat 66.9%

Deamerized chicory from Example 4 12.4%

Wheat bran 10.0%

7.5% sugar

Salt 1.5%

Guar gum 1, 2%

Vitamins 0.4%

0.1% trisodium phosphate

Total 100%

Part B (malt syrup)

Water 92%

Malt syrup 7.9%

Dye 0.1%

Total 100%

Part c (sugar syrup):

Sugar 60%

Water 28.2%

Honey 6%

5% brown sugar syrup Salt 0.8%

Total 100%

The ingredients of part A (about 100 Kg) are mixed for 15 minutes, except salt, sugar and vitamins. Sugar, salt and vitamins are weighed separately and added to the malt syrup. The malt syrup (about 50 Kg) is prepared in a blender. The two mixes are introduced into a steam cooker and mixed for 5 min so as to obtain a homogeneous paste. They are then cooked for 55 min under vapor pressure (274 kPa) with vacuum every 15 min. The dough is then cooled and then pelletized in an extruder. The pellets are dried to a humidity of 25%, then cooled to room temperature, and finally crushed in the form of flakes. These are then toasted and coated with a sufficient amount of sugar syrup.

EXAMPLE 9 Use of the Deamerized Chicory as a Food Ingredient in Cereal Bars

Part A:

0.2% soy lecithin

5% sunflower oil

Soybean oil 5%

Part B:

10% oligofructose syrup

Glucose syrup 12%

Fructose 7.5%

Part C:

8% milk protein

De-bitter chicory from Example 3 4%

0.7% calcium carbonate Apple powder 2%

Dehydrated apples 3.4%

Vitamins 0.1%

Gelatin 0.6% Apple flavor 2%

Extruded proteins 20%

Soybeans 13%

Wheat germ 6.5%

The ingredients in part A are mixed and brought to 40 ° C. The ingredients in part B are mixed and brought to 95 ° C. Mix B is added to mix A; the mix thus obtained is brought to 75 ° C. while being mixed. The ingredients of part C are then added one by one.

The mix is then compressed between two rollers to form a strip of product. This is then cooled and cut into bars then individually bagged.

Example 10 Use of de-americated chicory as a food ingredient in pet foods.

Composition:

Cereals 58%

Corn 6%

Chicken meat 22%

De-bitter chicory from Example 1 5%

Salt 3%

Vitamins 3%

Mineral salts 3%

The ingredients are mixed and hydrated; the dough thus obtained is sent to an extruder cooker. It is thus gelatinized and then extruded through a die. At the outlet, the extrudate is cut, dried into pellets and cooled.

Claims

CLAIMS 1. Chicory comprising by weight with the exception of water:

- from 10 to 35% of insoluble fibers

- from 65 to 90% inulin, the degree of polymerization of which is between 1 and 30, characterized in that on a chromatogram produced under the following conditions:

- thermostate at 40 ° C

- leave to evolve for 2 hours at 40 ° C. - centrifuge for 30 minutes at 4080 g

- extract the juice obtained 3 times with ethyl acetate V / V

- collect, dry and evaporate the organic phases

- dilute the dry extract in 100 ml of a methanol / water mixture (1/1)

- inject 20 I in HPLC: Column: Spherisorb ODS 2 (250 mm X 4.6 mm) WATERS

"Eluent: Methanol / water (1/1)

• Flow rate: 1 ml / min

"Oven temperature: 50 ° C - Detector: UV at 258 nm the peaks with retention times between 2.2 and 6 minutes have a total area of less than 30 mAU * min and the peak with a retention time between 2.7 and 3.0 has an area less than 12 mAU ^* min.

2. Chicory according to claim 1 characterized in that it comprises by weight with the exception of water:

- 3 to 5% protein

- from 3 to 5.5% of mineral ash.

5

3. Process for the preparation of de-americated chicory according to one of claims 1 and 2, characterized in that it consists in bringing chicory root into contact with water so as to obtain a soluble part and an insoluble part , and to remove bitter compounds from the soluble part of 0 so that on a chromatogram produced under the following conditions:

- adjust the pH to 6.3 with sodium hydroxide

- thermostate at 40 ° C 5 - add 0.5 ml of Celluclast (cellulase) and 0.5 ml of Viscosym

(pectinase) manufactured by NOVO NORDISK

- leave to evolve for 2 hours at 40 ° C

- centrifuge 30 minutes at 4080 g

- extract the juice obtained 3 times with ethyl acetate V / V 0 - collect, dry and evaporate the organic phases

- dilute the dry extract in 100 ml of a methanol / water mixture (1/1)

- inject 20 I in HPLC:

• Column: Spherisorb ODS 2 (250 mm X 4.6 mm) WATERS 5 "Eluent: Methanol / water (1/1)

• Flow rate: 1 ml / min

• Oven temperature: 50 ° C

• Detector: UV at 258 nm, the peaks with retention times between 2.2 and 6 minutes have a total area of less than 30 mAU ^* min and the peak with a retention time between 2.7 and 3.0 has an area less than 12 mAU * min.

4. Preparation process according to claim 3, characterized in that it consists in using fresh or dehydrated chicory root.

5. Preparation process according to one of claims 3 to 4, characterized in that it consists in contacting the chicory with water for at least 30 seconds, preferably between 1 and 60 minutes and in particular between 20 and 30 minutes, at a temperature between 0 and 90 ° C, preferably between 0 and 70 ° C, and in particular between 20 and 60 ° C, in order to dissolve the bitter compounds.

6. Preparation process according to one of claims 3 to 5, characterized in that it consists in contacting the chicory with water so that the water represents by weight in the mixture, at least 50 %, preferably between 60% and 95%, and in particular between 75 and 90%.

7. Method of preparation according to one of claims 3 to 6, characterized in that it consists before bringing the chicory into contact with water, grinding the chicory, so as to obtain a particle size between 50 microns and 100 mm, preferably between 50 μm and 20 mm, and in particular between 50 μm and 150 m.

8. Preparation process according to one of claims 3 to 7, characterized in that it consists in de-bittering the product by bringing it into contact with an adsorbent resin at a temperature between 1 and 70 ° C and preferably between 45 and 55 ° C.

9. Preparation process according to one of claims 3 to 8, characterized in that it consists in deamerizing the product by contacting with a resin of the divinylbenzene polymer type adsorbent at a temperature between 1 and 70 ° C and preferably between 45 and 55 ° C.

10. Preparation process according to one of claims 3 to 9, characterized in that it consists in de-bittering the product by contacting with an Amberlite XAD 16HP resin from the company Rohm and Haas adsorbent at a temperature between 1 and 70 ° C and preferably between 45 and 55 ° C.

11. Preparation process according to one of claims 3 to 7, characterized in that it consists in de-bittering the product by bringing it into contact with 0.5 to

5%, preferably 0.5 to 2% and more particularly 1% by weight relative to the total weight of the activated carbon product, at a temperature between 1 and 70 ° C and preferably between 45 ° C and 55 ° C for 5 to 120 minutes

12. Preparation process according to one of claims 3 to 11, characterized in that it consists in bringing chicory into contact with water in order to dissolve the bitter compounds, in separating the soluble part from the insoluble part , to eliminate the bitter compounds contained in the soluble part, and finally to mix the insoluble part and the desamerized soluble part so that on a chromatogram produced under the following conditions:

- bringing 50 g of finely ground composition into contact with 450 g of reverse osmosis water

- adjust the pH to 6.3 with sodium hydroxide

(pectinase) manufactured by NOVO NORDISK

- leave to evolve for 2 hours at 40 ° C

- centrifuge 30 minutes at 4080 g

- dilute the dry extract in 100 ml of a methanol / water mixture (1/1)

- inject 20 I in HPLC:

• Column: Spherisorb ODS 2 (250 mm X 4.6 mm) WATERS • Eluent: Methanol / water (1/1)

• Flow rate: 1 ml / min

• Oven temperature: 50 ° C - Detector: UV at 258 nm the peaks with retention times between 2.2 and 6 minutes have a total area of less than 30 mAU * min and the peak with a retention time between 2.7 and 3.0 has an area less than 12 mAU * min.

13. Preparation process according to one of claims 3 to 12, characterized in that it consists in carrying out from the insoluble part, before mixing with the soluble part, again the operations of bringing into contact with water and separation so that on a chromatogram produced under the following conditions:

5 - adjust the pH to 6.3 with sodium hydroxide

- thermostate at 40 ° C

- leave to evolve for 2 hours at 40 ° C. 0 - centrifuge for 30 minutes at 4080 g

- extract the juice obtained 3 times with ethyl acetate V / V

- collect, dry and evaporate the organic phases

- dilute the dry extract in 100 ml of a methanol / water mixture (1/1)

- inject 20 I in HPLC: 5 "Column: Spherisorb ODS 2 (250 mm X 4.6 mm) WATERS

• Eluent: Methanol / water (1/1)

• Flow rate: 1 ml / min

• Oven temperature: 50 ° C 0 "Detector: UV at 258 nm the peaks with retention times between 2.2 and 6 minutes have a total area less than 30 mAU ^* min and the peak with a retention time included between 2.7 and 3.0 has an area less than 12 mAU * min. 5

14. Preparation process according to one of claims 3 to 13, characterized in that it consists before mixing the soluble part and the insoluble part, removing water from the soluble part so that the water represents by weight relative to the soluble part, between 20 and 90%, preferably between 50 and 80%.

15. Preparation process according to one of claims 3 to 14, characterized in that it consists in drying individually or jointly the soluble part and the insoluble part, so that the water represents by weight relative to 5 after mixing. of these two fractions, less than 15% and preferably between 5 and 10%.

16. Use of de-americarded chicory according to the invention in food for the preparation of bread, sliced bread, products intended for the feeding of domestic animals, cereal bars, cereals for breakfast, drinks or preparations milks, soups, meal replacements, spreads.