METHOD FOR PRODUCTION OF CREME BRULEE PLOMBIER ICE CREAM (VERSIONS) Russian patent published in 2015 - IPC A23G9/04 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 than100°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 chocolate glaze, mixing 3.2%-fat milk, unsalted butter, condensed whole milk with sugar, dry defatted milk, sugar sand, waffle wastes, potato starch and drinking water at a weight ratio equal to 500:135.2:100:20:16.1:137.5:5.4:15:30.8, the mixture cooking till sugar caramelisation to produce creme brulee syrup, mixing 3.2%-fat milk, unsalted butter, condensed whole milk with sugar, dry whole milk, dry defatted milk, sugar sand, waffle wastes, creme brulee syrup, potato starch and drinking water, pasteurisation, homogenisation, cooling and freezing; the glazed vegetal raw materials introduction in the process of freezing, packing and hardening to produce the target product.

EFFECT: produced 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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