METHOD FOR PRODUCTION OF CREME BRULEE 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-and-chocolate glaze. One performs mixing low-fat milk condensed with sugar, sugar sand and drinking water at a weight ratio of 23:20:7 and cooking till sugar caramelisation to produce creme brulee syrup. One mixes 3.2%-fat milk, farm butter, dry whole milk, sugar sand, waffle wastes, creme brulee syrup, potato starch and drinking water. The mixture is pasteurised, homogenised, cooled and frozen. The glazed vegetal raw materials are introduced into the mixture the process of freezing. The mixture is packaged and hardened to produce the target product.

EFFECT: improved organoleptic characteristics of ice cream.

87 cl