ICE-CREAM PRODUCTION METHOD Russian patent published in 2018 - IPC A23G9/04 

FIELD: food industry.

SUBSTANCE: method of production of ice cream includes the preparation of a mixture of vegetable milk, stabilizer, melted butter, pasteurization of the mixture, homogenization, cooling, filtration, additional cooling, ageing, and freezing. Mixture additionally contains coconut milk without sugar. As a stabilizer, a complex nutritional supplement for ice cream Creamygel Sugar Free is used, and coconut oil is used as melted butter. Vegetable milk is obtained by sprouting seeds of beans and/or oats for 21–34 hours, followed by grinding to a homogeneous mass and extraction with hot water at a temperature of 80±5 °C in the ratio of 1:5–1:6. Also, before freezing, the biomass of lyophilized bifidobacteria is introduced. Components are taken in following ratio, wt%: vegetable milk – 47.36, coconut milk without sugar – 47.345, coconut oil – 3.5, complex food supplement for ice cream Creamygel Sugar Free – 1.775, biomass of lyophilized bifidobacteria – 0.02.

EFFECT: ice cream according to the invention has probiotic properties, high nutritional and biological value, good organoleptic characteristics, low energy value and preventive properties – has a favorable effect on the state of the gastrointestinal tract.

1 cl, 3 tbl, 3 ex