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

FIELD: food industry.

SUBSTANCE: methods envisage recipe components preparation, whenever required cutting, drying of vegetal raw materials specified in the method versions in a convective way till intermediate moisture content, maintenance under pressure under heating conditions till the temperature is no lower than 100°C, depressurisation to an atmospheric value with simultaneous swelling of the vegetal raw materials, additional drying in microwave field till dry substances content is no less than 85% and glazing with sugar. Then one mixes 3.2%-fat milk, fancy butter, whole milk condensed with sugar, condensed cheese milk whey, sugar sand, agaroid, vanillin and drinking water. Then one performs pasteurisation, homogenisation, cooling, freezing, glazed vegetal raw materials introduction in the process of freezing, packing and hardening to produce the target product. In various versions of the method vegetal raw materials are represented by apricots, melon, benincasa, lagenaria, pumpkin, grapes, rutabaga, persimmon, feijoa, plums, peaches, mango, actinidia, medlar, pears, scorzonera, daikon, yacon, girasol-sunflower, girasol, stachys, small radish, radish, turnips, kohlrabi, pepper, beet-roots, carrots, parsley, celery, parsnip, oyster plant, santol, salak, apples, rambutan, pulasan, pitanga, pepino, bilberries, red bilberries, aonla, cornels, sweet cherries, cashew fruit stems, common jujube, tamarillo, sapote, carambola, jambul, bilimbi, babaco, acerola, wild strawberries, Kamchatka Bilberries, cranberries, blueberries, mombins, mammee apple, madrono, mangostan, lucuma, longan, litchi, langsat, horned melon, scallops, vegetable pears, vegetable marrows, cucumbers, water-melon rind, sapodilla, tomatoes, aubergines, physalis, papaya, barberries, cherries, cherry plums or quince.

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

87 cl