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

FIELD: food industry.

SUBSTANCE: vegetal raw materials are cut and dried in a convective way till intermediate moisture content. Then the raw materials are maintained under heating conditions till the temperature is no lower than 100°C and depressurised to an atmospheric value with simultaneous swelling of the vegetal raw materials. One performs additional drying of the raw materials in the microwave field till dry substances content is equal to no less than 85% and glazing with milk-chocolate glaze. One mixes 3.2%-fat milk, sandwich butter, whole milk condensed with sugar, dry whole milk, dry cheese milk whey, sugar sand, wheat flour, vanillin and drinking water. The produced mixture is pasteurised, homogenised, cooled and frozen. The glazed vegetal raw materials are introduced into the mixture the process of freezing. After freezing, the mixture is packaged and hardened to produce the target product.

EFFECT: improved organoleptic characteristics of ice cream.

87 cl