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

FIELD: food industry.

SUBSTANCE: inventions group relates to the technology for production of ice cream, in particular, milk-and-coffee ice cream. The methods envisage recipe components preparation, mixing of 40%-fat cream, low-fat milk condensed with sugar, dry defatted milk, waffle wastes, sugar sand, coffee extract, potato starch and drinking water, pasteurisation, homogenisation, cooling, freezing, packing and hardening. The prepared vegetal raw materials are cut, dried in a convective way till intermediate moisture content, maintained under a pressure under heating conditions till the temperature in no lower than 100°C, depressurised to atmospheric value with simultaneous swelling of the vegetal raw materials, additionally dried in microwave field till dry substances content is no less than 85%, glazed with chocolate glaze and introduced into the mixture in the process of freezing. All the components are used at the specified ratio.

EFFECT: inventions group implementation ensures production of ice cream that 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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