METHOD FOR PRODUCTION OF "MOROZKO" PLOMBIER (VERSIONS) Russian patent published in 2015 - IPC A23G9/42 

FIELD: food industry.

SUBSTANCE: recipe components are prepared. Vegetal raw materials are cut and dried in a convective way till intermediate moisture content. Then the vegetal raw materials are maintained under heating conditions till the temperature is no lower than 100°C and depressurised to an atmospheric value with simultaneous swelling of the vegetal raw materials. Then 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 glaze. One mixes 40%-fat cream, low-fat milk condensed with sugar, defatted dry milk, waffle wastes, sugar sand, girasol-sunflower extract, potato starch and drinking water. The produced mixture is pasteurised, homogenised, cooled and frozen. The glazed vegetal raw materials are introduced into the mixture in the process of freezing. The manufactured ice-cream is packed and hardened.

EFFECT: improved organoleptic properties of ice cream.

87 cl