METHOD FOR PRODUCTION OF DAIRY ICE CREAM (VERSIONS) Russian patent published in 2015 - IPC A23G9/42 

FIELD: food industry.

SUBSTANCE: recipe components are prepared. Whenever required, vegetal raw materials are cut. The vegetal raw materials are dried in a convective way till intermediate moisture content. Then the raw materials are maintained under heating conditions till the temperature is no lower than 100°C and depressurised to an atmospheric value with simultaneous swelling of the vegetal raw materials. One performs additional drying in the microwave field till dry substances content is equal to no less than 85%. The vegetal raw materials are glazed with milk-and-chocolate glaze. One mixes 3.2%-fat milk, 40%-fat cream, low-fat milk condensed with sugar, sugar sand, potato starch, vanillin and drinking water. The produced mixture is pasteurised, homogenised, cooled and frozen. The glazed raw materials are introduced in the process of freezing. One performs packing and hardening to produce the target product.

EFFECT: ice cream is enriched with biologically active substances of vegetal raw materials and has unique organoleptic properties due to pop-corn consistency of raw materials introduced into the ice cream composition.

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