METHOD FOR PRODUCING ICE CREAM WITH A CEDAR FILLING Russian patent published in 2022 - IPC A23G9/32 

FIELD: food industry.

SUBSTANCE: method involves the production of a mixture of water, sugar, cream, and cedar nut cake by dispersion with simultaneous pasteurisation at a temperature of 65 to 75°C in a rotary-pulsed apparatus, holding for 1 to 30 minutes after reaching the above temperatures. The dispersed pasteurised mixture is then cooled in the rotary-pulsed apparatus by supplying cold water to a temperature of 18 to 25°C to the water jacket of the apparatus. Then the mixture is cooled in the refrigerator to a temperature of 2 to 6°C and aged at a temperature of 2 to 6°C for 3 to 24 hours, frozen at the output temperature of the mixture of (-4) to (-6)°C. The mixture is then directed for packing, hardening at a temperature of -18°C, and then stored at a temperature of -18°C or lower for 3 months. The initial components are taken in the following ratio, kg per 100 kg mixture: water 12 to 18; sugar 14; cream 56 to 66; cedar nut cake 8 to 12.

EFFECT: production of a product with a high amount of indispensable amino acids, polyunsaturated fatty acids, and dietary fibres.

1 cl, 1 tbl, 2 ex