ICE-CREAM PRODUCTION METHOD Russian patent published in 2014 - IPC A23G9/00 

FIELD: food industry.

SUBSTANCE: invention relates to dairy industry and may be used during ice-cream production. The method involves preparation of a mixture of milk and/or cream and/ dry defatted milk, sugar and a stabiliser. Then the mixture is pasteurised, homogenised, cooled, ripened and frozen. Then ice-cream is delivered for packaging and hardening. Before pasteurisation one introduces sugar in an amount of 9-15% and polysaccharide(s) of vegetal origin (inuline and/or pectin and/or agar and/or carageenan) in an amount of 1-4% into the mixture. The mixture is ripened with usage of Lactococcus, and/or Streptococcus and/or Lactobacillus lactic acid genera microorganisms. After ripening one introduces oligosaccharide(s) (lactulose prebiotic(s)) and/or galactooligosaccharides and/or fructo-oligosaccharides in an amount of 1-4% into the mixture.

EFFECT: invention allows to produce a low-caloric cultured ice-cream with improved consistency and a high content of living cells of lactic acid organisms.

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