MANUFACTURING METHOD OF MILK ICE CREAM (VERSIONS) Russian patent published in 2015 - IPC A23G9/42 

FIELD: food industry.

SUBSTANCE: group of inventions relates to the ice cream manufacturing technology. Prescribed components are prepared; a vegetable raw material specified in versions of the method is cut, when necessary, dried by a convection method till the intermediate humidity, exposed under pressure at heating to the temperature of not less than 100°C, and the pressure is released to the atmospheric one with its simultaneous swelling. The vegetable raw material is additionally dried in a microwave field till the content of dry substances is at least 85% and coated with a chocolate glaze. Milk with fat content of 3.2%, cream with fat content of 40%, non-fatty sweetened condensed milk, sugar sand, potato starch, vanillin and drinking water are mixed, pasteurised, homogenised, cooled, frozen, with that, the glazed vegetable raw material is added during the freezing process, packed and hardened so that a target product is obtained.

EFFECT: obtained ice cream is enriched with biologically active substances and has unique organoleptical properties due to the consistency of pop-corn of the vegetable raw material.

87 cl