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

FIELD: food industry.

SUBSTANCE: method envisages 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 solid vegetal fat, mixing 3.2%-fat milk, unsalted butter, dry cream, low-fat milk condensed with sugar, dry defatted milk, sugar sand, potato starch and drinking water at a weight ratio equal to 180:46.5:30:60:10.5:80.2:9:164.2, the mixture cooking till sugar caramelisation to produce creme brulee syrup, mixing 3.2%-fat milk, unsalted butter, dry cream, low-fat milk condensed with sugar, dry defatted milk, sugar sand, 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.

87 cl