METHOD FOR PRODUCTION OF FROZEN DESSERT AND FROZEN DESSERT Russian patent published in 2007 - IPC A23G9/00 A23G9/42 

Abstract RU 2294112 C2

FIELD: food processing industry.

SUBSTANCE: claimed method includes raw material cooling from +1 to -1°C. Then part of raw materials is disintegrated to produce puree. Puree is pre-packed in portion form and blended with rest part of raw materials in form of cooled morsels or whole berries and/or fruits and/or vegetables. Then obtained portions are frozen at -18°C or less by contacting with solid carbon dioxide in granulated, atomized or scaly form without agitation in mass ratio dessert/carbon dioxide of 0.1:1.0-0.3:1.0. Temperature in dessert center is lowered for 10-15 min up to value being by 2-4°C lower then cryoscopy one. Then dessert is further frozen for 5-6 h in according to kind of plant raw material and dessert portion mass.

EFFECT: product of improved quality, increased vitamin content, in particular vitamin C, decreased free moisture content without losses of organoleptic characteristics and reduced cost.

2 cl, 10 tbl, 9 ex

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RU 2 294 112 C2

Authors

Belozerov Georgij Avtonomovich

Gryzunov Aleksej Alekseevich

Kosarev Aleksandr Vladimirovich

Janovskij Roman Borisovich

Dates

2007-02-27Published

2005-04-14Filed