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

FIELD: food industry.

SUBSTANCE: recipe components are prepared at the following weight ratio with accuracy of ±2%: 40%-cream - 198; unsalted butter - 64.6; low-fat milk condensed with sugar - 167.7; dry whole milk - 36; sugar sand - 7.1; creme brulee syrup - 90; wheat flour -9; sodium caseinate - 4.5; milk-and-chocolate glaze - 50; water till the target product yield is equal to 1000. The prepared vegetal raw materials specified in the method versions, are, whenever required, cut and 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. One performs additional drying of the vegetal raw materials in the microwave field till dry substances content is equal to no less than 85% and glazing with milk-chocolate glaze. One performs mixing prepared whole milk condensed with sugar, sugar sand and drinking water at a weight ratio of 28:53:19 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 specific organoleptic properties.

87 cl