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

FIELD: food industry.

SUBSTANCE: prepared apricots or melon or benincasa or lagenaria or pumpkin or grapes or rutabaga or persimmon or feijoa or plums or peaches or mango or actinidia or medlar or pears or scorzonera or daikon or yakon or girasol-sunflower or girasol or stachys or small radish or radish or turnips or kohlrabi or paprika or beet-roots or carrots or parsley root or celery root or parsnip root or oyster plant or santol or salak or rose apples or rambutan or pulasan or pitanga or pepino or bilberries or red bilberries or aonla or cornels or sweet cherries or wax apples or cashew fruit stems or common jujube or tamarillo or black sapota or carambola or star apples or jambul or bilimbi or babaco or acerola or wild strawberries or Kamchatka Bilberries or cranberries or blueberries or Spanish plums or mammee apple or madrono or Malay rose apples or mangostan or lucuma or longan or langsat or horned melon or scallops or chayote or vegetable marrows or litchi or cucumbers or water-melon rind or major sapota or white sapota or sapodilla or tomatoes or aubergines or physalis or papaya or hog plum or barberries or cherries or cherry plums or quince or apple are cut and dried in a convective way till intermediate moisture content. Then one performs vegetal raw materials maintenance under pressure under heating conditions till the temperature is no lower than 100°, depressurisation to an atmospheric value with simultaneous swelling, additional drying in microwave filed till dry substances content is no less than 85% and glazing with chocolate glaze. Invert syrup is prepared. Prepared 3.2% fat milk, unsalted butter, dry whole milk, dry defatted milk, invert syrup, potato starch, vanillin and drinking water are mixed at a recipe ratio, pasteurised, homogenised, cooled and delivered into the freezer. Glazed vegetal raw materials are delivered (at a recipe ratio) into the freezer. The produced mixture is frozen, packaged and hardened to produce the target product. One proceeds with glazed vegetal raw materials introduction in the process of freezing with subsequent packing and hardening to produce the target product.

EFFECT: invention ensures product-line expansion of ice cream enriched with active vegetal raw materials substances.

87 cl