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

Abstract RU 2552729 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-chocolate glaze, mixing of 20% fat cream, cream condensed with sugar, fancy butter, condensed low-fat milk with sugar, dry cheese whey, confectionary fat, sugar sand, wheat flour, vanillin and drinking water, pasteurisation, homogenisation, cooling, freezing, glazed vegetal raw materials introduction in the process of freezing, packing and hardening to produce the target product. Vegetal raw materials are represented by apricots, melon, benincasa, lagenaria, pumpkin, grapes, rutabaga, persimmon, feijoa, plums, peaches, mango, actinidia, medlar, pears, scorzonera, daikon, yacon, girasol-sunflower, girasol, stachys, small radish, radish, turnips, kohlrabi, paprika, beet-roots, carrots, parsley root, celery root, parsnip root, oyster plant, santol, salak, rose apples, rambutan, pulasan, pitanga, pepino, bilberries, red bilberries, aonla, cornels, sweet cherries, wax apples, cashew fruit stems, common jujube, tamarillo, black sapota, carambola, star apples, jambul, bilimbi, babaco, acerola, wild strawberries, Kamchatka Bilberries, cranberries, blueberries, Spanish plums, mammee apple, madrono, Malay rose apples, mangostan, lucuma, longan, litchi, langsat, horned melon, scallops, vegetable pears, vegetable marrows, cucumbers, water-melon rind, major sapota, white sapota, sapodilla, tomatoes, aubergines, physalis, papaya, hog plum, barberries, cherries, cherry plums, quince or apple.

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

Similar patents RU2552729C1

Title Year Author Number
"KAZACHOK" ICE CREAM PRODUCTION METHOD (VERSIONS) 2014
  • Kvasenkov Oleg Ivanovich
RU2550419C1
"KAZACHOK" ICE CREAM PRODUCTION METHOD (VERSIONS) 2014
  • Kvasenkov Oleg Ivanovich
RU2557193C1
"KAZACHOK" ICE CREAM PRODUCTION METHOD (VERSIONS) 2014
  • Kvasenkov Oleg Ivanovich
RU2552662C1
"KAZACHOK" ICE CREAM PRODUCTION METHOD (VERSIONS) 2014
  • Kvasenkov Oleg Ivanovich
RU2552727C1
"KAZACHOK" ICE CREAM PRODUCTION METHOD (VERSIONS) 2014
  • Kvasenkov Oleg Ivanovich
RU2552695C1
"KAZACHOK" ICE CREAM PRODUCTION METHOD (VERSIONS) 2014
  • Kvasenkov Oleg Ivanovich
RU2565906C1
"KAZACHOK" ICE CREAM PRODUCTION METHOD (VERSIONS) 2014
  • Kvasenkov Oleg Ivanovich
RU2552705C1
"KAZACHOK" ICE CREAM PRODUCTION METHOD (VERSIONS) 2014
  • Kvasenkov Oleg Ivanovich
RU2565904C1
"KAZACHOK" ICE CREAM PRODUCTION METHOD (VERSIONS) 2014
  • Kvasenkov Oleg Ivanovich
RU2552700C1
"KAZACHOK" ICE CREAM PRODUCTION METHOD (VERSIONS) 2014
  • Kvasenkov Oleg Ivanovich
RU2552734C1

RU 2 552 729 C1

Authors

Kvasenkov Oleg Ivanovich

Dates

2015-06-10Published

2014-10-20Filed