"COFFEE" ICE CREAM PRODUCTION METHOD (VERSIONS) Russian patent published in 2015 - IPC A23G9/42 

FIELD: food industry.

SUBSTANCE: recipe components are prepared during methods implementation. Whenever required, vegetal raw materials are cut and dried. Drying is performed in a convective way till intermediate moisture content. Then the raw materials are maintained under heating conditions till the temperature is no lower than 100°C and depressurised to an atmospheric value with simultaneous swelling of the vegetal raw materials. One performs additional drying in the microwave field till dry substances content is equal to no less than 85%. One performs raw materials glazing with milk-chocolate glaze. Then one mixes 3.2%-fat milk, 20-%-fat cream, farm butter, whole condensed milk with sugar, dry whole milk, dry defatted milk, coffee extract, sugar sand, potato starch and drinking water. One performs pasteurisation, homogenisation, cooling and freezing. The glazed vegetal raw materials are introduced in the process of freezing. One performs packing and hardening to produce the target product. The ice cream is enriched with vegetal raw materials biologically active substances.

EFFECT: unique organoleptic properties due to pop-corn consistency of vegetal raw materials.

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