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

FIELD: food industry.

SUBSTANCE: implementing the methods 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 chocolate. Unsalted butter, fat-free sweet condensed milk, powdered skim milk, granulated sugar, cocoa powder, agaroid 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