METHOD FOR PRODUCTION OF FROZEN DESSERT Russian patent published in 2005 - IPC

FIELD: food processing industry, frozen product preparation from fruit raw materials.

SUBSTANCE: fruit and berry raw materials are inspected, ground, then sugar, carrageenan and solid residue are added. Solid residue is obtained by extraction of biomass of Mortierella spinosa micromycete according to claimed technology. Then components are mixed at elevated temperature with simultaneous inactivation of native enzymes, cooled and under elevated pressure miscelle, obtained after first step extraction of biomass of Mortierella spinosa micromycete with liquid carbon dioxide, is introduced into mixture. After that pressure is decompressed up to atmospheric one to produce frozen target product.

EFFECT: decreased energy consumption and reduced melanoidins accumulation in target product.

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