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

FIELD: food industry.

SUBSTANCE: one mixes 20%-fat cream, condensed cream with sugar, condensed low-fat milk with sugar, dry curd whey, confectionary fat, sugar sand, wheat flour, vanillin and drinking water. The obtained mixture is pasteurised, homogenised, cooled, frozen, packed and hardened. Prepared vegetal raw materials are cut. Vegetal raw materials are 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 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 sugar 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