METHOD FOR PRODUCTION OF CREME BRULEE DAIRY 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 in the microwave field till dry substances content is equal to no less than 85% and glazing with chocolate glaze. One performs mixing whole milk condensed with sugar, sugar sand and drinking water at a weight ratio of 28:53:19 and cooking till sugar caramelisation to produce creme brulee syrup. One mixes 3.2%-fat milk, farm butter, whole milk condensed with sugar, dry whole milk, dry defatted milk, sugar sand, creme brulee syrup, gelatine, wheat flour 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