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

FIELD: food industry.

SUBSTANCE: vegetal raw materials are cut and dried in a convective way till intermediate moisture content. Then the 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. One performs additional drying in the microwave field till dry substances content is equal to no less than 85% and glazing with chocolate glaze. Then one mixes 3.2% fat milk, 40% fat cream, dry whole milk, dry defatted milk, cocoa powder, invert syrup, 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 product is packed and hardened.

EFFECT: improved organoleptic properties of ice cream.

87 cl