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

FIELD: food industry.

SUBSTANCE: inventions group relates to ice cream production technology. One prepares recipe components for ice cream production. Then one mixes 20%-fat cream, condensed cream with sugar, fancy butter, condensed low-fat milk with sugar, dry curd whey, confectionary fat, sugar sand, wheat flour, vanillin and drinking water. The components are pasteurised, homogenised, cooled, frozen, packed and hardened. Vegetal raw materials are cut, whenever required - 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. One performs depressurisation 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%. The dried vegetal raw materials are glazed with milk glaze and introduced into the mixture in the process of freezing.

EFFECT: produced ice cream is enriched with biologically active substances of vegetal raw materials and has unique organoleptic properties due to pop-corn consistency of raw materials introduced into the ice cream composition.

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