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

FIELD: food industry.

SUBSTANCE: recipe components are prepared; vegetal raw materials (specified in the method versions) are, whenever required, cut and dried in a convective way till intermediate moisture content, maintained under a pressure under heating conditions till the temperature is no lower than 100°C, depressurised to atmospheric value with simultaneous swelling of the vegetal raw materials, additionally dried in microwave field till dry substances content is no less than 85% and glazed with chocolate glaze. One performs mixing of 3.2%-fat milk, 20%-fat cream, farm butter, condensed whole milk with sugar, dry whole milk, chicory extract, sugar sand, potato starch and drinking water, pasteurisation, homogenisation, cooling, freezing, the glazed vegetal raw materials introduction in the process of freezing, packing and hardening to produce the target product. The vegetal raw materials are represented by 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 yacon 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 sapote 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 sapote or sapodilla or tomatoes or aubergines or physalis or papaya or hog plum or barberries or cherries or cherry plums or 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