METHOD FOR PRODUCTION OF CREME BRULEE ICE CREAM (VERSIONS) Russian patent published in 2015 - IPC A23G9/24 

FIELD: food industry.

SUBSTANCE: creme brulee ice cream production methods envisage recipe components preparation, whenever required - cutting, drying of vegetal raw materials specified in the method versions in a convective way till intermediate moisture content, maintenance under pressure under heating conditions till the temperature is no lower than 100°C, depressurisation to an atmospheric value with simultaneous swelling of the vegetal raw materials, additional drying in microwave field till dry substances content is no less than 85% and glazing with sugar, mixing whole milk condensed with sugar, sugar sand and drinking water at a weight ratio equal to 28:53:19, the mixture cooking till sugar caramelisation to produce creme brulee syrup, mixing 3.2%-fat milk, farm butter, dry whole milk, sugar sand, waffle wastes, creme brulee syrup, potato starch and drinking water, pasteurisation, homogenisation, cooling, freezing; the glazed vegetal raw materials introduction in the process of freezing, packing and hardening to produce the target product.

EFFECT: ice cream is enriched with biologically active substances of vegetal raw materials and has unique organoleptic properties due to pop-corn consistency of vegetal raw materials introduced into the ice cream composition.

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