"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 "Kazachok" 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. 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. One performs depressurisation to an atmospheric value with simultaneous swelling of the vegetal raw materials. One performs additional drying of the vegetal raw materials in the microwave field till dry substances content is equal to no less than 85%. The vegetal raw materials are glazed with milk-chocolate glaze and introduced into the mixture in the process of freezing.

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

87 cl