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

FIELD: food industry.

SUBSTANCE: implementing the methods for manufacturing ice-cream involves preparing recipe ingredients. Herbal raw material is dried by convection to intermediate moisture. Then, the raw material is kept under pressure when heated to temperature min. 100°C. That is followed by releasing the pressure to atmospheric and expanding the herbal raw material. It is drying finally in SHF field to achieve the dry matter content of not less than 85%. It is glazed by solid vegetable fat. Sweet condensed whole milk, granulated sugar and drinking water are mixed. That is followed by boiling until sugar is caramelised to prepare creme brulee syrup. Milk, butter, sweet condensed whole milk, powdered whole milk, powdered skim milk, granulated sugar, creme brulee syrup, gelatine, wheat flour and drinking water are mixed, pasteurised, homogenised, cooled and frozen. A freezing process involves adding the glazed herbal raw material. An end product is prepared by packaging and tempered.

EFFECT: ice-cream is rich in biologically active substances of the herbal raw material and has the unique organoleptic properties.

87 cl