METHOD FOR PRODUCTION OF CREAM-AND-CHOCOLATE ICE CREAM (VERSIONS) Russian patent published in 2015 - IPC A23G9/00 

FIELD: food industry.

SUBSTANCE: methods envisage recipe components preparation, mixing of 3.2%-fat milk, unsalted butter, condensed low-fat milk with sugar, dry whole milk, sugar sand, chocolate glaze semi-product, gelatine and drinking water, pasteurisation, homogenisation, cooling and freezing. Vegetal raw materials are cut, dried in a convective way till intermediate moisture content, maintained under a pressure under heating conditions till the temperature is no lower than 100°C, depressurised to atmospheric value with simultaneous swelling of the vegetal raw materials, additionally dried in the microwave field till dry substances content is no less than 85% and glazed with chocolate glaze. The glazed vegetal raw materials are introduced into the mixture in the process of freezing. One performs the mixture packing and hardening to produce the target product.

EFFECT: production of ice cream enriched with biologically active substances.

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