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

FIELD: food industry.

SUBSTANCE: one performs recipe components preparation, whenever required - cutting and drying various vegetal raw materials in a convective way till intermediate moisture, maintenance under a pressure under heating conditions till the temperature is no lower than 100°C, depressurisation to an atmospheric value with simultaneous swelling of the raw materials. One performs additional drying of the said raw materials in the microwave field till dry substances content is equal to no less than 85% and glazing with chocolate glaze. One performs mixing of 40%-fat cream, dry cream, whole milk condensed with sugar, defatted dry milk, sugar sand, waffle wastes, gelatine, vanillin and drinking water, pasteurisation, homogenisation, cooling and freezing. In the process of freezing one introduces glazed vegetal raw materials; then one performs packing and hardening to produce the target product.

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

87 cl