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

FIELD: food industry.

SUBSTANCE: methods envisage recipe components preparation. Vegetal raw materials are cut, whenever required, dried in a convective way till intermediate moisture content, maintained under a pressure under heating conditions till the temperature in no lower than 100°C, depressurised to atmospheric value with simultaneous swelling of the vegetal raw materials, additionally dried in microwave field till dry substances content is no less than 85% and glazed with milk-chocolate glaze. One performs mixing of 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 preset ratio and the mixture cooking till sugar caramelisation to produce creme brulee syrup. Then one mixes 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. Then one performs pasteurisation, homogenisation, cooling, freezing, 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