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

FIELD: food industry.

SUBSTANCE: production methods envisage recipe components preparation, mixing of 40%-fat cream, low-fat milk condensed with sugar, dry defatted milk, waffle wastes, sugar sand, 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 solid vegetal fat and introduced into the mixture in the process of freezing. One uses girasol-sunflower extract. All the components are used at the specified ratio.

EFFECT: produced ice cream 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.

87 cl