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

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 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 sugar. One performs mixing whole milk condensed with sugar, sugar sand and drinking water at a weight ratio of 23:20:7 and cooking till sugar caramelisation to produce creme brulee syrup. Prepared 40%-fat cream, farm butter, low-fat milk condensed with sugar, dry whole milk, sugar sand, creme brulee syrup, wheat flour, sodium caseinate and drinking water are mixed in the recipe ratio, pasteurised, homogenised, cooled and delivered into the freezer with addition of the glazed vegetal raw materials. The produced mixture is frozen, packaged and hardened 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.

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