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

Abstract RU 2547392 C1

FIELD: food industry.

SUBSTANCE: methods envisage 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 during heating till the temperature is no lower than 100°C, depressurisation to atmospheric value with simultaneous swelling of vegetal raw materials, additional drying in microwave field till dry substances content is no less than 85% and glazing with milk glaze, mixing of 3.2%-fat milk, 20%-fat cream, farm butter, whole milk condensed with sugar, dry whole milk, dry defatted milk, yacon extract, sugar sand, 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

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RU 2 547 392 C1

Authors

Kvasenkov Oleg Ivanovich

Tvorogova Antonina Anatol'Evna

Belozerov Georgij Avtonomovich

Dates

2015-04-10Published

2014-07-28Filed