RU2545611C1 - "coffee with cream" ice cream production method (versions) - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: one performs recipe components preparation, whenever required, cutting, drying of vegetal raw materials specified in the method versions in a convective way till intermediate moisture content. Then the raw materials are maintained under heating conditions till the temperature is no lower than 100°C and depressurised 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% and glazing with chocolate glaze. One mixes 20%-fat cream, low-fat milk condensed with sugar, chicory extract, gelatine, vanillin and drinking water; then one performs pasteurisation, homogenisation, cooling and freezing. In the process of freezing one introduces glazed vegetal raw materials; then one performs packing and hardening to produce the target product.

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

87 cl

Description

The group of inventions relates to the technology for the production of ice cream.

A known method of producing ice cream "Coffee with cream", which provides for the preparation of prescription components, mixing cream of 20% fat, condensed milk with sugar, chicory extract, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening (The technological instruction for the production of ice cream - M .: Agropromizdat, 1998, p. 13-80).

The technical result of the group of inventions is to obtain in the assortment of new ice cream with specific organoleptic properties, enriched with biologically active substances of plant materials.

This result is achieved by the fact that in the method of producing ice cream "Coffee with cream", which involves preparing the recipe components, mixing cream of 20% fat, condensed milk with sugar, extracting chicory, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, according to the invention, the prepared apricots are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumped The pressure to atmospheric pressure while swelling apricots, finally dried in a microwave field to achieve a solids content of at least 85%, glazed chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

20% cream 90 condensed milk with sugar 358.7 chicory extract 180 gelatin 4.4 vanillin 0.05 apricots fifty chocolate glaze fifty water before the release of the target product 1000.

The same result is achieved by the fact that in the method of producing ice cream "Coffee with cream", which involves preparing the recipe components, mixing cream of 20% fat, condensed milk with sugar, extracting chicory, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared melon is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumped pouring to atmospheric with simultaneous expansion of the melon, dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and added to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

20% cream 90 condensed milk with sugar 358.7 chicory extract 180 gelatin 4.4 vanillin 0.05 melon fifty chocolate glaze fifty water before the release of the target product 1000.

The same result is achieved by the fact that in the method of producing ice cream "Coffee with cream", which involves preparing the recipe components, mixing cream of 20% fat, condensed milk with sugar, extracting chicory, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared beninase is cut, dried by convection to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumping is pressurized to atmospheric pressure with simultaneous swelling Benincasa, finally dried in a microwave field to achieve a solids content of at least 85%, glazed chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

20% cream 90 condensed milk with sugar 358.7 chicory extract 180 gelatin 4.4 vanillin 0.05 benincase fifty chocolate glaze fifty water before the release of the target product 1000.

The same result is achieved by the fact that in the method of producing ice cream "Coffee with cream", which involves preparing the recipe components, mixing cream of 20% fat, condensed milk with sugar, extracting chicory, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared lagenaria is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumping is pressurized to atmospheric pressure with simultaneous swelling lagenarii, finally dried in a microwave field to achieve a solids content of at least 85%, glazed chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

20% cream 90 condensed milk with sugar 358.7 chicory extract 180 gelatin 4.4 vanillin 0.05 lagenaria fifty chocolate glaze fifty water before the release of the target product 1000.

The same result is achieved by the fact that in the method of producing ice cream "Coffee with cream", which involves preparing the recipe components, mixing cream of 20% fat, condensed milk with sugar, extracting chicory, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared pumpkin is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumped yes the phenomenon to atmospheric with simultaneous expansion of the pumpkin, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and added to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

20% cream 90 condensed milk with sugar 358.7 chicory extract 180 gelatin 4.4 vanillin 0.05 pumpkin fifty chocolate glaze fifty water before the release of the target product 1000.

The same result is achieved by the fact that in the method of producing ice cream "Coffee with cream", which involves preparing the recipe components, mixing cream of 20% fat, condensed milk with sugar, extracting chicory, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared grapes are dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheric with simultaneous swelling of the grapes, they are dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

20% cream 90 condensed milk with sugar 358.7 chicory extract 180 gelatin 4.4 vanillin 0.05 grape fifty chocolate glaze fifty water before the release of the target product 1000.

The same result is achieved by the fact that in the method of producing ice cream "Coffee with cream", which involves preparing the recipe components, mixing cream of 20% fat, condensed milk with sugar, extracting chicory, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared rutabaga is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumped downstream to atmospheric with the simultaneous expansion of rutabaga, dried in a microwave field until a dry matter content of at least 85% is reached, glazed with chocolate icing and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

20% cream 90 condensed milk with sugar 358.7 chicory extract 180 gelatin 4.4 vanillin 0.05 swede fifty chocolate glaze fifty water before the release of the target product 1000.

The same result is achieved by the fact that in the method of producing ice cream "Coffee with cream", which involves preparing the recipe components, mixing cream of 20% fat, condensed milk with sugar, extracting chicory, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared persimmons are cut, dried by convection to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumped yes the phenomenon to atmospheric with the simultaneous expansion of persimmons, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and introduced into the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

20% cream 90 condensed milk with sugar 358.7 chicory extract 180 gelatin 4.4 vanillin 0.05 persimmon fifty chocolate glaze fifty water before the release of the target product 1000.

The same result is achieved by the fact that in the method of producing ice cream "Coffee with cream", which involves preparing the recipe components, mixing cream of 20% fat, condensed milk with sugar, extracting chicory, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared feijoa are cut, dried by convection to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumped downstream to atmospheric with simultaneous expansion of feijoa, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with chocolate icing and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

20% cream 90 condensed milk with sugar 358.7 chicory extract 180 gelatin 4.4 vanillin 0.05 feijoa fifty chocolate glaze fifty water before the release of the target product 1000.

The same result is achieved by the fact that in the method of producing ice cream "Coffee with cream", which involves preparing the recipe components, mixing cream of 20% fat, condensed milk with sugar, extracting chicory, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared plums are cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumped yes the phenomenon to atmospheric with simultaneous expansion of plums, is dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and added to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

20% cream 90 condensed milk with sugar 358.7 chicory extract 180 gelatin 4.4 vanillin 0.05 plums fifty chocolate glaze fifty water before the release of the target product 1000.

The same result is achieved by the fact that in the method of producing ice cream "Coffee with cream", which involves preparing the recipe components, mixing cream of 20% fat, condensed milk with sugar, extracting chicory, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared peaches are cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumped pressure to atmospheric pressure with simultaneous expansion of peaches, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

20% cream 90 condensed milk with sugar 358.7 chicory extract 180 gelatin 4.4 vanillin 0.05 peaches fifty chocolate glaze fifty water before the release of the target product 1000.

The same result is achieved by the fact that in the method of producing ice cream "Coffee with cream", which involves preparing the recipe components, mixing cream of 20% fat, condensed milk with sugar, extracting chicory, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared mangoes are cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumped yes phenomenon to atmospheric with simultaneous expansion of mangoes, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

20% cream 90 condensed milk with sugar 358.7 chicory extract 180 gelatin 4.4 vanillin 0.05 mango fifty chocolate glaze fifty water before the release of the target product 1000.

The same result is achieved by the fact that in the method of producing ice cream "Coffee with cream", which involves preparing the recipe components, mixing cream of 20% fat, condensed milk with sugar, extracting chicory, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared actinidium is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumping is pressurized to atmospheric pressure with simultaneous swelling Actinidia, finally dried in a microwave field to achieve a solids content of at least 85%, glazed chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

20% cream 90 condensed milk with sugar 358.7 chicory extract 180 gelatin 4.4 vanillin 0.05 actinidia fifty chocolate glaze fifty water before the release of the target product 1000.

The same result is achieved by the fact that in the method of producing ice cream "Coffee with cream", which involves preparing the recipe components, mixing cream of 20% fat, condensed milk with sugar, extracting chicory, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared medlar is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumped pressure to atmospheric pressure with the simultaneous expansion of the medlar, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with chocolate icing and added to the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:

20% cream 90 condensed milk with sugar 358.7 chicory extract 180 gelatin 4.4 vanillin 0.05 loquat fifty chocolate glaze fifty water before the release of the target product 1000.

The same result is achieved by the fact that in the method of producing ice cream "Coffee with cream", which involves preparing the recipe components, mixing cream of 20% fat, condensed milk with sugar, extracting chicory, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared pears are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, discarded yes the phenomenon to atmospheric with the simultaneous expansion of pears, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and added to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

20% cream 90 condensed milk with sugar 358.7 chicory extract 180 gelatin 4.4 vanillin 0.05 pears fifty chocolate glaze fifty water before the release of the target product 1000.

The same result is achieved by the fact that in the method of producing ice cream "Coffee with cream", which involves preparing the recipe components, mixing cream of 20% fat, condensed milk with sugar, extracting chicory, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared scorzoner is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumping is pressurized to atmospheric pressure with simultaneous swelling Scorzonera, finally dried in a microwave field to achieve a solids content of at least 85%, glazed chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

20% cream 90 condensed milk with sugar 358.7 chicory extract 180 gelatin 4.4 vanillin 0.05 scorzoner fifty chocolate glaze fifty water before the release of the target product 1000.

The same result is achieved by the fact that in the method of producing ice cream "Coffee with cream", which involves preparing the recipe components, mixing cream of 20% fat, condensed milk with sugar, extracting chicory, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared daikon is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumped downstream to atmospheric with simultaneous swelling of the daikon, dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and added to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

20% cream 90 condensed milk with sugar 358.7 chicory extract 180 gelatin 4.4 vanillin 0.05 daikon fifty chocolate glaze fifty water before the release of the target product 1000.

The same result is achieved by the fact that in the method of producing ice cream "Coffee with cream", which involves preparing the recipe components, mixing cream of 20% fat, condensed milk with sugar, extracting chicory, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared yakon is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumped pouring to atmospheric with simultaneous expansion of the anchor, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with chocolate icing and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

20% cream 90 condensed milk with sugar 358.7 chicory extract 180 gelatin 4.4 vanillin 0.05 yacon fifty chocolate glaze fifty water before the release of the target product 1000.

The same result is achieved by the fact that in the method of producing ice cream "Coffee with cream", which involves preparing the recipe components, mixing cream of 20% fat, condensed milk with sugar, extracting chicory, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, cut prepared sunflower seeds, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, assembly yvayut to atmospheric pressure with simultaneous swelling topisolnechnika, finally dried in a microwave field to achieve a solids content of at least 85%, glazed chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

20% cream 90 condensed milk with sugar 358.7 chicory extract 180 gelatin 4.4 vanillin 0.05 sunflower fifty chocolate glaze fifty water before the release of the target product 1000.

The same result is achieved by the fact that in the method of producing ice cream "Coffee with cream", which involves preparing the recipe components, mixing cream of 20% fat, condensed milk with sugar, extracting chicory, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared Jerusalem artichoke is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dropping dissolved to atmospheric pressure with simultaneous swelling artichoke, finally dried in a microwave field to achieve a solids content of at least 85%, glazed chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

20% cream 90 condensed milk with sugar 358.7 chicory extract 180 gelatin 4.4 vanillin 0.05 Jerusalem artichoke fifty chocolate glaze fifty water before the release of the target product 1000.

The same result is achieved by the fact that in the method of producing ice cream "Coffee with cream", which involves preparing the recipe components, mixing cream of 20% fat, condensed milk with sugar, extracting chicory, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared stachis is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumped downstream to atmospheric with simultaneous expansion of stachis, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with chocolate icing and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

20% cream 90 condensed milk with sugar 358.7 chicory extract 180 gelatin 4.4 vanillin 0.05 stachis fifty chocolate glaze fifty water before the release of the target product 1000.

The same result is achieved by the fact that in the method of producing ice cream "Coffee with cream", which involves preparing the recipe components, mixing cream of 20% fat, condensed milk with sugar, extracting chicory, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared radish is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumped yes phenomenon to atmospheric with simultaneous expansion of radish, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and added to the mixture during milling, and the components are used in the following ratio by weight with an accuracy of ± 2%:

20% cream 90 condensed milk with sugar 358.7 chicory extract 180 gelatin 4.4 vanillin 0.05 radish fifty chocolate glaze fifty water before the release of the target product 1000.

The same result is achieved by the fact that in the method of producing ice cream "Coffee with cream", which involves preparing the recipe components, mixing cream of 20% fat, condensed milk with sugar, extracting chicory, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared radish is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumped downstream to atmospheric with simultaneous expansion of the radish, it is dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

20% cream 90 condensed milk with sugar 358.7 chicory extract 180 gelatin 4.4 vanillin 0.05 radish fifty chocolate glaze fifty water before the release of the target product 1000.

The same result is achieved by the fact that in the method of producing ice cream "Coffee with cream", which involves preparing the recipe components, mixing cream of 20% fat, condensed milk with sugar, extracting chicory, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared turnips are cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumped pouring to atmospheric while swelling turnips, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and added to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%;

20% cream 90 condensed milk with sugar 358.7 chicory extract 180 gelatin 4.4 vanillin 0.05 turnip fifty chocolate glaze fifty water before the release of the target product 1000.

The same result is achieved by the fact that in the method of producing ice cream "Coffee with cream", which involves preparing the recipe components, mixing cream of 20% fat, condensed milk with sugar, extracting chicory, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, cut prepared kohlrabi, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dump pressure to atmospheric, with simultaneous swelling kohlrabi, finally dried in a microwave field to achieve a solids content of at least 85%, glazed chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

20% cream 90 condensed milk with sugar 358.7 chicory extract 180 gelatin 4.4 vanillin 0.05 kohlrabi fifty chocolate glaze fifty water before the release of the target product 1000.

The same result is achieved by the fact that in the method of producing ice cream "Coffee with cream", which involves preparing the recipe components, mixing cream of 20% fat, condensed milk with sugar, extracting chicory, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared vegetable pepper is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, discharge pressurize to atmospheric pressure with the simultaneous expansion of vegetable pepper, dry in the microwave field until the solids content is at least 85%, glaze with chocolate icing and add to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

20% cream 90 condensed milk with sugar 358.7 chicory extract 180 gelatin 4.4 vanillin 0.05 vegetable pepper fifty chocolate glaze fifty water before the release of the target product 1000.

The same result is achieved by the fact that in the method of producing ice cream "Coffee with cream", which provides for the preparation of prescription components, mixing cream of 20% fat, condensed milk, sugar, extracts of chicory, gelatin, vanillin and drinking water, pasteurization, homogenization , cooling, milling, packing and hardening, according to the invention, the prepared beets are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumped The pressure to atmospheric pressure while swelling beet, finally dried in a microwave field to achieve a solids content of at least 85%, glazed chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

20% cream 90 condensed milk with sugar 358.7 chicory extract 180 gelatin 4.4 vanillin 0.05 beet fifty chocolate glaze fifty water before the release of the target product 1000.

The same result is achieved by the fact that in the method of producing ice cream "Coffee with cream", which involves preparing the recipe components, mixing cream of 20% fat, condensed milk with sugar, extracting chicory, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, cut the prepared carrots, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dump pressure to atmospheric with the simultaneous expansion of carrots, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and added to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

20% cream 90 condensed milk with sugar 358.7 chicory extract 180 gelatin 4.4 vanillin 0.05 carrot fifty chocolate glaze fifty water before the release of the target product 1000.

The same result is achieved by the fact that in the method of producing ice cream "Coffee with cream", which involves preparing the recipe components, mixing cream of 20% fat, condensed milk with sugar, extracting chicory, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared root parsley is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, s depressurize to atmospheric pressure with simultaneous expansion of the root parsley, dry in the microwave field until the solids content is at least 85%, glaze with chocolate icing and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

20% cream 90 condensed milk with sugar 358.7 chicory extract 180 gelatin 4.4 vanillin 0.05 root parsley fifty chocolate glaze fifty water before the release of the target product 1000.

The same result is achieved by the fact that in the method of producing ice cream "Coffee with cream", which involves preparing the recipe components, mixing cream of 20% fat, condensed milk with sugar, extracting chicory, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared root celery is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while swelling the root celery, dry in the microwave field until the solids content is at least 85%, glaze with chocolate icing and put into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

20% cream 90 condensed milk with sugar 358.7 chicory extract 180 gelatin 4.4 vanillin 0.05 root celery fifty chocolate glaze fifty water before the release of the target product 1000.

The same result is achieved by the fact that in the method of producing ice cream "Coffee with cream", which involves preparing the recipe components, mixing cream of 20% fat, condensed milk with sugar, extracting chicory, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared root parsnip is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while swelling the root parsnip, dry in the microwave field until the solids content is at least 85%, glaze with chocolate icing and put into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

20% cream 90 condensed milk with sugar 358.7 chicory extract 180 gelatin 4.4 vanillin 0.05 root parsnip fifty chocolate glaze fifty water before the release of the target product 1000.

The same result is achieved by the fact that in the method of producing ice cream "Coffee with cream", which involves preparing the recipe components, mixing cream of 20% fat, condensed milk with sugar, extracting chicory, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared oat root is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, assembly pressurize to atmospheric pressure while swelling the oat root, dry in the microwave field until the solids content is at least 85%, glaze with chocolate icing and put into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

20% cream 90 condensed milk with sugar 358.7 chicory extract 180 gelatin 4.4 vanillin 0.05 oat root fifty chocolate glaze fifty water before the release of the target product 1000.

The same result is achieved by the fact that in the method of producing ice cream "Coffee with cream", which involves preparing the recipe components, mixing cream of 20% fat, condensed milk with sugar, extracting chicory, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared santol is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumped downstream to atmospheric with simultaneous expansion of santol, it is dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

20% cream 90 condensed milk with sugar 358.7 chicory extract 180 gelatin 4.4 vanillin 0.05 santol fifty chocolate glaze fifty water before the release of the target product 1000.

The same result is achieved by the fact that in the method of producing ice cream "Coffee with cream", which involves preparing the recipe components, mixing cream of 20% fat, condensed milk with sugar, extracting chicory, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared herring is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, discarded yes Phenomenon to atmospheric with simultaneous expansion of herring, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and introduced into the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

20% cream 90 condensed milk with sugar 358.7 chicory extract 180 gelatin 4.4 vanillin 0.05 herring fifty chocolate glaze fifty water before the release of the target product 1000.

The same result is achieved by the fact that in the method of producing ice cream "Coffee with cream", which involves preparing the recipe components, mixing cream of 20% fat, condensed milk with sugar, extracting chicory, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared pink apples are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, assembly pressurize to atmospheric pressure with the pink apples bloating at the same time, dry in the microwave field until the solids content is at least 85%, glaze with chocolate icing and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

20% cream 90 condensed milk with sugar 358.7 chicory extract 180 gelatin 4.4 vanillin 0.05 pink apples fifty chocolate glaze fifty water before the release of the target product 1000.

The same result is achieved by the fact that in the method of producing ice cream "Coffee with cream", which involves preparing the recipe components, mixing cream of 20% fat, condensed milk with sugar, extracting chicory, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared rambutan is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dump pressure to atmospheric, with simultaneous swelling rambutan, finally dried in a microwave field to achieve a solids content of at least 85%, glazed chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

20% cream 90 condensed milk with sugar 358.7 chicory extract 180 gelatin 4.4 vanillin 0.05 rambutan fifty chocolate glaze fifty water before the release of the target product 1000.

The same result is achieved by the fact that in the method of producing ice cream "Coffee with cream", which involves preparing the recipe components, mixing cream of 20% fat, condensed milk with sugar, extracting chicory, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared pulasan is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumped pressure to atmospheric pressure with simultaneous expansion of pulasan, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with chocolate icing and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

20% cream 90 condensed milk with sugar 358.7 chicory extract 180 gelatin 4.4 vanillin 0.05 pulasan fifty chocolate glaze fifty water before the release of the target product 1000.

The same result is achieved by the fact that in the method of producing ice cream "Coffee with cream", which involves preparing the recipe components, mixing cream of 20% fat, condensed milk with sugar, extracting chicory, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared pitanga is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumped pressure to atmospheric with simultaneous expansion of the pitanga, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with chocolate icing and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

20% cream 90 condensed milk with sugar 358.7 chicory extract 180 gelatin 4.4 vanillin 0.05 pitanga fifty chocolate glaze fifty water before the release of the target product 1000.

The same result is achieved by the fact that in the method of producing ice cream "Coffee with cream", which involves preparing the recipe components, mixing cream of 20% fat, condensed milk with sugar, extracting chicory, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared pepino is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumped downstream to atmospheric with simultaneous expansion of pepino, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

20% cream 90 condensed milk with sugar 358.7 chicory extract 180 gelatin 4.4 vanillin 0.05 pepino fifty chocolate glaze fifty water before the release of the target product 1000.

The same result is achieved by the fact that in the method of producing ice cream "Coffee with cream", which involves preparing the recipe components, mixing cream of 20% fat, condensed milk with sugar, extracting chicory, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared blueberries are dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, relieve pressure Outside of simultaneously swelling blueberry, finally dried in a microwave field to achieve a solids content of at least 85%, glazed chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

20% cream 90 condensed milk with sugar 358.7 chicory extract 180 gelatin 4.4 vanillin 0.05 blueberries fifty chocolate glaze fifty water before the release of the target product 1000.

The same result is achieved by the fact that in the method of producing ice cream "Coffee with cream", which involves preparing the recipe components, mixing cream of 20% fat, condensed milk with sugar, extracting chicory, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, prepared cranberries are dried by convection to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheric with simultaneous swelling of lingonberries, they are dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

20% cream 90 condensed milk with sugar 358.7 chicory extract 180 gelatin 4.4 vanillin 0.05 lingonberry fifty chocolate glaze fifty water before the release of the target product 1000.

The same result is achieved by the fact that in the method of producing ice cream "Coffee with cream", which involves preparing the recipe components, mixing cream of 20% fat, condensed milk with sugar, extracting chicory, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared aonlu is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, discarded yes the phenomenon to atmospheric with simultaneous swelling of the aonles, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with chocolate icing and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

20% cream 90 condensed milk with sugar 358.7 chicory extract 180 gelatin 4.4 vanillin 0.05 aonla fifty chocolate glaze fifty water before the release of the target product 1000.

The same result is achieved by the fact that in the method of producing ice cream "Coffee with cream", which involves preparing the recipe components, mixing cream of 20% fat, condensed milk with sugar, extracting chicory, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared dogwood is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumped yes the phenomenon to atmospheric with the simultaneous expansion of dogwood, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and added to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

20% cream 90 condensed milk with sugar 358.7 chicory extract 180 gelatin 4.4 vanillin 0.05 dogwood fifty chocolate glaze fifty water before the release of the target product 1000.

The same result is achieved by the fact that in the method of producing ice cream "Coffee with cream", which involves preparing the recipe components, mixing cream of 20% fat, condensed milk with sugar, extracting chicory, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared cherries are cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumped pressure to atmospheric with simultaneous bloating of cherries, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with chocolate icing and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

20% cream 90 condensed milk with sugar 358.7 chicory extract 180 gelatin 4.4 vanillin 0.05 sweet cherry fifty chocolate glaze fifty water before the release of the target product 1000.

The same result is achieved by the fact that in the method of producing ice cream "Coffee with cream", which involves preparing the recipe components, mixing cream of 20% fat, condensed milk with sugar, extracting chicory, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared Javanese apples are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, sb the pressure is aspirated to atmospheric pressure with the simultaneous expansion of Javanese apples, dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

20% cream 90 condensed milk with sugar 358.7 chicory extract 180 gelatin 4.4 vanillin 0.05 javanese apples fifty chocolate glaze fifty water before the release of the target product 1000.

The same result is achieved by the fact that in the method of producing ice cream "Coffee with cream", which involves preparing the recipe components, mixing cream of 20% fat, condensed milk with sugar, extracting chicory, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared cashew stalks are cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, sat pressure is increased to atmospheric pressure with simultaneous bloating of cashew stalks, dried in the microwave field until a solids content of at least 85% is reached, glazed with chocolate icing and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

20% cream 90 condensed milk with sugar 358.7 chicory extract 180 gelatin 4.4 vanillin 0.05 Cashew stalks fifty chocolate glaze fifty water before the release of the target product 1000.

The same result is achieved by the fact that in the method of producing ice cream "Coffee with cream", which involves preparing the recipe components, mixing cream of 20% fat, condensed milk with sugar, extracting chicory, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, cut prepared unabi, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, discarded yes the phenomenon to atmospheric with simultaneous unabi expansion, is dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

20% cream 90 condensed milk with sugar 358.7 chicory extract 180 gelatin 4.4 vanillin 0.05 unaby fifty chocolate glaze fifty water before the release of the target product 1000.

The same result is achieved by the fact that in the method of producing ice cream "Coffee with cream", which involves preparing the recipe components, mixing cream of 20% fat, condensed milk with sugar, extracting chicory, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared tamarillo is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumping is pressurized to atmospheric pressure with simultaneous swelling tamarillo, finally dried in a microwave field to achieve a solids content of at least 85%, glazed chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

20% cream 90 condensed milk with sugar 358.7 chicory extract 180 gelatin 4.4 vanillin 0.05 tamarillo fifty chocolate glaze fifty water before the release of the target product 1000.

The same result is achieved by the fact that in the method of producing ice cream "Coffee with cream", which involves preparing the recipe components, mixing cream of 20% fat, condensed milk with sugar, extracting chicory, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared black coat is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, discharge they pressurize to atmospheric pressure while black boots are expanded, dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

20% cream 90 condensed milk with sugar 358.7 chicory extract 180 gelatin 4.4 vanillin 0.05 black boot fifty chocolate glaze fifty water before the release of the target product 1000.

The same result is achieved by the fact that in the method of producing ice cream "Coffee with cream", which involves preparing the recipe components, mixing cream of 20% fat, condensed milk with sugar, extracting chicory, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared carambol is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumping is pressurized to atmospheric pressure with simultaneous swelling carambola, finally dried in a microwave field to achieve a solids content of at least 85%, glazed chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

20% cream 90 condensed milk with sugar 358.7 chicory extract 180 gelatin 4.4 vanillin 0.05 carambola fifty chocolate glaze fifty water before the release of the target product 1000.

The same result is achieved by the fact that in the method of producing ice cream "Coffee with cream", which involves preparing the recipe components, mixing cream of 20% fat, condensed milk with sugar, extracting chicory, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared star apples are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, sat pressure is aspirated to atmospheric pressure with the simultaneous expansion of stellar apples, dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and added to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

20% cream 90 condensed milk with sugar 358.7 chicory extract 180 gelatin 4.4 vanillin 0.05 star apples fifty chocolate glaze fifty water before the release of the target product 1000.

The same result is achieved by the fact that in the method of producing ice cream "Coffee with cream", which involves preparing the recipe components, mixing cream of 20% fat, condensed milk with sugar, extracting chicory, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared jambolan is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumping is pressurized to atmospheric pressure with simultaneous swelling Syzygium cumini, finally dried in a microwave field to achieve a solids content of at least 85%, glazed chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

20% cream 90 condensed milk with sugar 358.7 chicory extract 180 gelatin 4.4 vanillin 0.05 jambolan fifty chocolate glaze fifty water before the release of the target product 1000.

The same result is achieved by the fact that in the method of producing ice cream "Coffee with cream", which involves preparing the recipe components, mixing cream of 20% fat, condensed milk with sugar, extracting chicory, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared bilimbi is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumped pressure to atmospheric with simultaneous expansion of the bilimbi, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with chocolate icing and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

20% cream 90 condensed milk with sugar 358.7 chicory extract 180 gelatin 4.4 vanillin 0.05 bilimbi fifty chocolate glaze fifty water before the release of the target product 1000.

The same result is achieved by the fact that in the method of producing ice cream "Coffee with cream", which involves preparing the recipe components, mixing cream of 20% fat, condensed milk with sugar, extracting chicory, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared babako is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumped downstream to atmospheric with simultaneous expansion of the babaco, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with chocolate icing and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

20% cream 90 condensed milk with sugar 358.7 chicory extract 180 gelatin 4.4 vanillin 0.05 babaco fifty chocolate glaze fifty water before the release of the target product 1000.

The same result is achieved by the fact that in the method of producing ice cream "Coffee with cream", which involves preparing the recipe components, mixing cream of 20% fat, condensed milk with sugar, extracting chicory, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared acerola is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumped pressure to atmospheric pressure with simultaneous expansion of the acerola, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with chocolate icing and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

20% cream 90 condensed milk with sugar 358.7 chicory extract 180 gelatin 4.4 vanillin 0.05 acerola fifty chocolate glaze fifty water before the release of the target product 1000.

The same result is achieved by the fact that in the method of producing ice cream "Coffee with cream", which involves preparing the recipe components, mixing cream of 20% fat, condensed milk with sugar, extracting chicory, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared strawberries are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumping is pressurized to atmospheric pressure with simultaneous swelling strawberries, finally dried in a microwave field to achieve a solids content of at least 85%, glazed chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

20% cream 90 condensed milk with sugar 358.7 chicory extract 180 gelatin 4.4 vanillin 0.05 wild strawberries fifty chocolate glaze fifty water before the release of the target product 1000.

The same result is achieved by the fact that in the method of producing ice cream "Coffee with cream", which involves preparing the recipe components, mixing cream of 20% fat, condensed milk with sugar, extracting chicory, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared dye is convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, relieve pressure to atmospheric with simultaneous swelling of the dye, they are dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

20% cream 90 condensed milk with sugar 358.7 chicory extract 180 gelatin 4.4 vanillin 0.05 krasnika fifty chocolate glaze fifty water before the release of the target product 1000.

The same result is achieved by the fact that in the method of producing ice cream "Coffee with cream", which involves preparing the recipe components, mixing cream of 20% fat, condensed milk with sugar, extracting chicory, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared cranberries are dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, relieve pressure d Outside while swelling cranberry, finally dried in a microwave field to achieve a solids content of at least 85%, glazed chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

20% cream 90 condensed milk with sugar 358.7 chicory extract 180 gelatin 4.4 vanillin 0.05 cranberry fifty chocolate glaze fifty water before the release of the target product 1000.

The same result is achieved by the fact that in the method of producing ice cream "Coffee with cream", which involves preparing the recipe components, mixing cream of 20% fat, condensed milk with sugar, extracting chicory, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared blueberries are dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheric with simultaneous bloating of blueberries, they are dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

20% cream 90 condensed milk with sugar 358.7 chicory extract 180 gelatin 4.4 vanillin 0.05 blueberry fifty chocolate glaze fifty water before the release of the target product 1000.

The same result is achieved by the fact that in the method of producing ice cream "Coffee with cream", which involves preparing the recipe components, mixing cream of 20% fat, condensed milk with sugar, extracting chicory, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared red mombin is cut, dried by convection to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, assembly pressurize to atmospheric pressure while swelling the red mombin, dry in the microwave field until the solids content is not less than 85%, glaze with chocolate icing and add to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

20% cream 90 condensed milk with sugar 358.7 chicory extract 180 gelatin 4.4 vanillin 0.05 red mombin fifty chocolate glaze fifty water before the release of the target product 1000.

The same result is achieved by the fact that in the method of producing ice cream "Coffee with cream", which involves preparing the recipe components, mixing cream of 20% fat, condensed milk with sugar, extracting chicory, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, cut by a mother, cut by convection method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, discarded yes the phenomenon to atmospheric with simultaneous expansion of mamema, is dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

20% cream 90 condensed milk with sugar 358.7 chicory extract 180 gelatin 4.4 vanillin 0.05 mom fifty chocolate glaze fifty water before the release of the target product 1000.

The same result is achieved by the fact that in the method of producing ice cream "Coffee with cream", which involves preparing the recipe components, mixing cream of 20% fat, condensed milk with sugar, extracting chicory, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared madrono is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumped pressure to atmospheric with simultaneous expansion of the madrono, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with chocolate icing and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

20% cream 90 condensed milk with sugar 358.7 chicory extract 180 gelatin 4.4 vanillin 0.05 madrono fifty chocolate glaze fifty water before the release of the target product 1000.

The same result is achieved by the fact that in the method of producing ice cream "Coffee with cream", which involves preparing the recipe components, mixing cream of 20% fat, condensed milk with sugar, extracting chicory, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared Malay apples are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, sat pressure is increased to atmospheric pressure with the simultaneous expansion of Malay apples, dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

20% cream 90 condensed milk with sugar 358.7 chicory extract 180 gelatin 4.4 vanillin 0.05 malay apples fifty chocolate glaze fifty water before the release of the target product 1000.

The same result is achieved by the fact that in the method of producing ice cream "Coffee with cream", which involves preparing the recipe components, mixing cream of 20% fat, condensed milk with sugar, extracting chicory, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared mangosteen is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumping is pressurized to atmospheric pressure with simultaneous swelling mangosteen, finally dried in a microwave field to achieve a solids content of at least 85%, glazed chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

20% cream 90 condensed milk with sugar 358.7 chicory extract 180 gelatin 4.4 vanillin 0.05 mangosteen fifty chocolate glaze fifty water before the release of the target product 1000.

The same result is achieved by the fact that in the method of producing ice cream "Coffee with cream", which involves preparing the recipe components, mixing cream of 20% fat, condensed milk with sugar, extracting chicory, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared turkish delight is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumped pressure to atmospheric pressure with the simultaneous expansion of Turkish delight, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with chocolate icing and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

20% cream 90 condensed milk with sugar 358.7 chicory extract 180 gelatin 4.4 vanillin 0.05 lokuma fifty chocolate glaze fifty water before the release of the target product 1000.

The same result is achieved by the fact that in the method of producing ice cream "Coffee with cream", which involves preparing the recipe components, mixing cream of 20% fat, condensed milk with sugar, extracting chicory, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared longan is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumped downstream to atmospheric with simultaneous expansion of the longan, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and added to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

20% cream 90 condensed milk with sugar 358.7 chicory extract 180 gelatin 4.4 vanillin 0.05 longan fifty chocolate glaze fifty water before the release of the target product 1000.

The same result is achieved by the fact that in the method of producing ice cream "Coffee with cream", which involves preparing the recipe components, mixing cream of 20% fat, condensed milk with sugar, extracting chicory, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared lychees are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumped pouring to atmospheric with simultaneous expansion of the lychee, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and added to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

20% cream 90 condensed milk with sugar 358.7 chicory extract 180 gelatin 4.4 vanillin 0.05 lychee fifty chocolate glaze fifty water before the release of the target product 1000.

The same result is achieved by the fact that in the method of producing ice cream "Coffee with cream", which involves preparing the recipe components, mixing cream of 20% fat, condensed milk with sugar, extracting chicory, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared langsat is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumped pressure to atmospheric pressure with simultaneous expansion of the langsate, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with chocolate icing and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

20% cream 90 condensed milk with sugar 358.7 chicory extract 180 gelatin 4.4 vanillin 0.05 langsat fifty chocolate glaze fifty water before the release of the target product 1000.

The same result is achieved by the fact that in the method of producing ice cream "Coffee with cream", which involves preparing the recipe components, mixing cream of 20% fat, condensed milk with sugar, extracting chicory, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared kiwano is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumped downstream to atmospheric with simultaneous expansion of the kivano, it is dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

20% cream 90 condensed milk with sugar 358.7 chicory extract 180 gelatin 4.4 vanillin 0.05 Kiwano fifty chocolate glaze fifty water before the release of the target product 1000.

The same result is achieved by the fact that in the method of producing ice cream "Coffee with cream", which involves preparing the recipe components, mixing cream of 20% fat, condensed milk with sugar, extracting chicory, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared squash is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumping is pressurized to atmospheric pressure with simultaneous swelling patissons, finally dried in a microwave field to achieve a solids content of at least 85%, glazed chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

20% cream 90 condensed milk with sugar 358.7 chicory extract 180 gelatin 4.4 vanillin 0.05 squash fifty chocolate glaze fifty water before the release of the target product 1000.

The same result is achieved by the fact that in the method of producing ice cream "Coffee with cream", which involves preparing the recipe components, mixing cream of 20% fat, condensed milk with sugar, extracting chicory, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared chayotes are dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure d Outside while swelling Chayotes, finally dried in a microwave field to achieve a solids content of at least 85%, glazed chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

20% cream 90 condensed milk with sugar 358.7 chicory extract 180 gelatin 4.4 vanillin 0.05 chayota fifty chocolate glaze fifty water before the release of the target product 1000.

The same result is achieved by the fact that in the method of producing ice cream "Coffee with cream", which involves preparing the recipe components, mixing cream of 20% fat, condensed milk with sugar, extracting chicory, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared zucchini is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumped pressure to atmospheric with the simultaneous expansion of zucchini, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with chocolate icing and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

20% cream 90 condensed milk with sugar 358.7 chicory extract 180 gelatin 4.4 vanillin 0.05 zucchini fifty chocolate glaze fifty water before the release of the target product 1000.

The same result is achieved by the fact that in the method of producing ice cream "Coffee with cream", which involves preparing the recipe components, mixing cream of 20% fat, condensed milk with sugar, extracting chicory, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared cucumbers are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumped downstream to atmospheric with simultaneous expansion of cucumbers, dried in a microwave field until a dry matter content of at least 85% is reached, glazed with chocolate icing and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

20% cream 90 condensed milk with sugar 358.7 chicory extract 180 gelatin 4.4 vanillin 0.05 cucumbers fifty chocolate glaze fifty water before the release of the target product 1000.

The same result is achieved by the fact that in the method of producing ice cream "Coffee with cream", which involves preparing the recipe components, mixing cream of 20% fat, condensed milk with sugar, extracting chicory, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared watermelon peels are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, assembly pressurize to atmospheric pressure with the simultaneous expansion of watermelon crusts, dry in the microwave field until the solids content is at least 85%, glaze with chocolate icing and put into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

20% cream 90 condensed milk with sugar 358.7 chicory extract 180 gelatin 4.4 vanillin 0.05 watermelon peels fifty chocolate glaze fifty water before the release of the target product 1000.

The same result is achieved by the fact that in the method of producing ice cream "Coffee with cream", which involves preparing the recipe components, mixing cream of 20% fat, condensed milk with sugar, extracting chicory, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, cut the prepared large coat, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, assembly pressurize to atmospheric pressure while swelling large boots, dry in the microwave field until the solids content is at least 85%, glaze with chocolate icing and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

20% cream 90 condensed milk with sugar 358.7 chicory extract 180 gelatin 4.4 vanillin 0.05 big boot fifty chocolate glaze fifty water before the release of the target product 1000.

The same result is achieved by the fact that in the method of producing ice cream "Coffee with cream", which involves preparing the recipe components, mixing cream of 20% fat, condensed milk with sugar, extracting chicory, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, cut the prepared white sapote, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, discharges pressure to atmospheric pressure with the simultaneous expansion of white boots, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with chocolate icing and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

20% cream 90 condensed milk with sugar 358.7 chicory extract 180 gelatin 4.4 vanillin 0.05 white boot fifty chocolate glaze fifty water before the release of the target product 1000.

The same result is achieved by the fact that in the method of producing ice cream "Coffee with cream", which involves preparing the recipe components, mixing cream of 20% fat, condensed milk with sugar, extracting chicory, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, cut prepared sapodilla, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dropping is pressurized to atmospheric pressure with simultaneous swelling sapodilla, finally dried in a microwave field to achieve a solids content of at least 85%, glazed chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

20% cream 90 condensed milk with sugar 358.7 chicory extract 180 gelatin 4.4 vanillin 0.05 sapodilla fifty chocolate glaze fifty water before the release of the target product 1000.

The same result is achieved by the fact that in the method of producing ice cream "Coffee with cream", which involves preparing the recipe components, mixing cream of 20% fat, condensed milk with sugar, extracting chicory, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared tomatoes are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumped downstream to atmospheric with simultaneous expansion of tomatoes, dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and added to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

20% cream 90 condensed milk with sugar 358.7 chicory extract 180 gelatin 4.4 vanillin 0.05 tomatoes fifty chocolate glaze fifty water before the release of the target product 1000.

The same result is achieved by the fact that in the method of producing ice cream "Coffee with cream", which involves preparing the recipe components, mixing cream of 20% fat, condensed milk with sugar, extracting chicory, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared eggplant is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumping is pressurized to atmospheric pressure with simultaneous swelling eggplant, finally dried in a microwave field to achieve a solids content of at least 85%, glazed chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

20% cream 90 condensed milk with sugar 358.7 chicory extract 180 gelatin 4.4 vanillin 0.05 eggplant fifty chocolate glaze fifty water before the release of the target product 1000.

The same result is achieved by the fact that in the method of producing ice cream "Coffee with cream", which involves preparing the recipe components, mixing cream of 20% fat, condensed milk with sugar, extracting chicory, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared physalis is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumped pressure to atmospheric with simultaneous expansion of the physalis, dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and added to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

20% cream 90 condensed milk with sugar 358.7 chicory extract 180 gelatin 4.4 vanillin 0.05 physalis fifty chocolate glaze fifty water before the release of the target product 1000.

The same result is achieved by the fact that in the method of producing ice cream "Coffee with cream", which involves preparing the recipe components, mixing cream of 20% fat, condensed milk with sugar, extracting chicory, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared papaya is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumped dosing to atmospheric with simultaneous expansion of papaya, dried in a microwave field until a dry matter content of at least 85% is reached, glazed with chocolate icing and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

20% cream 90 condensed milk with sugar 358.7 chicory extract 180 gelatin 4.4 vanillin 0.05 papaya fifty chocolate glaze fifty water before the release of the target product 1000.

The same result is achieved by the fact that in the method of producing ice cream "Coffee with cream", which involves preparing the recipe components, mixing cream of 20% fat, condensed milk with sugar, extracting chicory, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared yellow mombin is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, discharge pressurize to atmospheric pressure while swelling the yellow mombin, dry it in the microwave field until the solids content is at least 85%, glaze with chocolate icing and add to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

20% cream 90 condensed milk with sugar 358.7 chicory extract 180 gelatin 4.4 vanillin 0.05 yellow mombin fifty chocolate glaze fifty water before the release of the target product 1000.

The same result is achieved by the fact that in the method of producing ice cream "Coffee with cream", which involves preparing the recipe components, mixing cream of 20% fat, condensed milk with sugar, extracting chicory, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared barberry is dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric with simultaneous expansion of barberry, it is dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and added to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

20% cream 90 condensed milk with sugar 358.7 chicory extract 180 gelatin 4.4 vanillin 0.05 barberry fifty chocolate glaze fifty water before the release of the target product 1000.

The same result is achieved by the fact that in the method of producing ice cream "Coffee with cream", which involves preparing the recipe components, mixing cream of 20% fat, condensed milk with sugar, extracting chicory, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared cherries are cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumped yes Phenomenon to atmospheric with simultaneous expansion of cherries, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and added to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

20% cream 90 condensed milk with sugar 358.7 chicory extract 180 gelatin 4.4 vanillin 0.05 cherry fifty chocolate glaze fifty water before the release of the target product 1000.

The same result is achieved by the fact that in the method of producing ice cream "Coffee with cream", which involves preparing the recipe components, mixing cream of 20% fat, condensed milk with sugar, extracting chicory, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, cut prepared cherry plum, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dump yes the phenomenon to atmospheric with simultaneous expansion of cherry plum, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and added to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

20% cream 90 condensed milk with sugar 358.7 chicory extract 180 gelatin 4.4 vanillin 0.05 cherry plum fifty chocolate glaze fifty water before the release of the target product 1000.

The same result is achieved by the fact that in the method of producing ice cream "Coffee with cream", which involves preparing the recipe components, mixing cream of 20% fat, condensed milk with sugar, extracting chicory, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared quince is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumped pouring to atmospheric with simultaneous expansion of quince, dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and added to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

20% cream 90 condensed milk with sugar 358.7 chicory extract 180 gelatin 4.4 vanillin 0.05 quince fifty chocolate glaze fifty water before the release of the target product 1000.

The same result is achieved by the fact that in the method of producing ice cream "Coffee with cream", which involves preparing the recipe components, mixing cream of 20% fat, condensed milk with sugar, extracting chicory, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared apples are cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumped downstream to atmospheric with simultaneous expansion of apples, they are dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

20% cream 90 condensed milk with sugar 358.7 chicory extract 180 gelatin 4.4 vanillin 0.05 apples fifty chocolate glaze fifty water before the release of the target product 1000.

The methods are implemented as follows.

Prescription components are prepared according to traditional technology.

Prepared apricots, or melon, or benincase, or lagenaria, or pumpkin, or grapes, or rutabaga, or persimmon, or feijoa, or plums, or peaches, or mango, or actinidia, or medlar, or pears, or scorzoner, or daikon or yakon, or sunflower or Jerusalem artichoke, or stachis, or radish, or radish, or turnip, or kohlrabi, or vegetable pepper, or beets, or carrots, or root parsley, or root celery, or root parsnip, or oat root or santol, or herring, or pink apples, or rambutan, or pulasan, or pitanga, or pepino, and and blueberries, or lingonberries, or aonlu, or dogwood, or cherries, or Javanese apples, or cashew stems, or unabi, or tamarillo, or black sapota, or carambola, or star apples, or jambolan, or bilimbi, or babaco, or acerola, or strawberries, or krasnik, or cranberries, or blueberries, or red mombin, or mom, or madrono, or Malay apples, or mangosteen, or lokum, or longan, or lansat, or kivano, or squash, or chayotes, or zucchini, or lychee, or cucumbers, or watermelon peels, or a big sapot, or a white sapot, or sapodilla, or Omata, or eggplant or physalis or papaya, or yellow spondias, or barberry, or cherry, or plum or quince, apple, or depending on the size of the raw material is cut if necessary and dried convection method prior to any intermediate humidity. The listed plant material in this case acquires a soft plastic consistency. Then the raw material is kept under pressure when heated to a temperature not lower than 100 ° C and the pressure is released to atmospheric. This leads to the evaporation of part of the residual moisture and swelling of plant materials.

It is advisable to carry out the last specified operation at a pressure that ensures the liquid phase state of water and a slight temperature exceeding 100 ° C on the surface of plant materials for a time sufficient to completely warm the material to the specified temperature.

Then the plant material is dried in the microwave field until the solids content is not less than 85% and glazed with chocolate icing, provided for by GOST 31457-2012,

Prepared cream of 20% fat, condensed milk with sugar, chicory extract, gelatin, vanillin and drinking water are mixed in a prescription ratio, pasteurized, homogenized, cooled and sent to the freezer. Glazed vegetable raw materials are also fed there in a prescription ratio. The resulting mixture is freezed, packaged and quenched to obtain the desired product.

The resulting ice cream is a mass with inclusions of glazed vegetable raw materials having the consistency of popcorn, color and aroma characteristic of the raw materials used.

The chemical composition of ice cream is enriched with biologically active substances of the plant material used, and the organoleptic properties are unique due to the consistency of popcorn in the plant component.

Claims (87)

1. A method of manufacturing ice cream "Coffee with Cream", which includes preparing the recipe components, mixing cream of 20% fat, condensed milk with sugar, chicory extract, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared apricots are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, relieve pressure to atmospheric while by expanding apricots, they are dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
20% cream 90 condensed milk with sugar 358.7 chicory extract 180 gelatin 4.4 vanillin 0.05 apricots fifty chocolate glaze fifty water before the release of the target product 1000 2. A method of manufacturing ice cream "Coffee with Cream", which includes preparing the recipe components, mixing cream of 20% fat, condensed milk with sugar, chicory extract, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared melon is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of not lower than 100 ° C, depressurized to atmospheric pressure at the same time spuchivaniem melons, finally dried in a microwave field to achieve a solids content of at least 85%, glazed chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
20% cream 90 condensed milk with sugar 358.7 chicory extract 180 gelatin 4.4 vanillin 0.05 melon fifty chocolate glaze fifty water before the release of the target product 1000 3. A method for the production of Coffee with Cream ice cream, which involves preparing the recipe components, mixing 20% fat cream, condensed milk with sugar, chicory extract, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared beninase is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure at atmospheric pressure at the same time by swelling of benincase, it is dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and added to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
20% cream 90 condensed milk with sugar 358.7 chicory extract 180 gelatin 4.4 vanillin 0.05 benincase fifty chocolate glaze fifty water before the release of the target product 1000 4. A method for the production of Coffee with Cream ice cream, which involves preparing prescription ingredients, mixing 20% fat cream, condensed milk with sugar, chicory extract, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared lagenaria is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure at atmospheric pressure at the same time by expanding lagenaria, it is dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
20% cream 90 condensed milk with sugar 358.7 chicory extract 180 gelatin 4.4 vanillin 0.05 lagenaria fifty chocolate glaze fifty water before the release of the target product 1000 5. A method for the production of “Coffee with Cream” ice cream, which involves preparing the recipe components, mixing 20% fat cream, condensed milk with sugar, chicory, gelatin, vanillin and drinking water extracts, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared pumpkin is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheric pressure at the same time by swelling pumpkins, dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and added to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
20% cream 90 condensed milk with sugar 358.7 chicory extract 180 gelatin 4.4 vanillin 0.05 pumpkin fifty chocolate glaze fifty water before the release of the target product 1000 6. A method of manufacturing ice cream "Coffee with Cream", which provides for the preparation of prescription components, mixing cream of 20% fat, condensed milk with sugar, chicory extract, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared grapes are dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion vaniem grapes, finally dried in a microwave field to achieve a solids content of at least 85%, glazed chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
20% cream 90 condensed milk with sugar 358.7 chicory extract 180 gelatin 4.4 vanillin 0.05 grape fifty chocolate glaze fifty water before the release of the target product 1000 7. A method for the production of Coffee with Cream ice cream, which involves preparing prescription ingredients, mixing 20% fat cream, condensed milk with sugar, chicory extract, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared rutabaga is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, and the pressure is released to atmospheric pressure simultaneously m swelling rutabaga, dried in a microwave field until a dry matter content of at least 85% is reached, glazed with chocolate icing and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
20% cream 90 condensed milk with sugar 358.7 chicory extract 180 gelatin 4.4 vanillin 0.05 swede fifty chocolate glaze fifty water before the release of the target product 1000 8. A method for the production of Coffee with Cream ice cream, which involves preparing prescription ingredients, mixing cream of 20% fat, condensed milk with sugar, chicory extract, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared persimmon is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheric pressure at the same time by persimmon bloating, they are dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
20% cream 90 condensed milk with sugar 358.7 chicory extract 180 gelatin 4.4 vanillin 0.05 persimmon fifty chocolate glaze fifty water before the release of the target product 1000 9. A method for the production of Coffee with Cream ice cream, which involves preparing prescription ingredients, mixing cream of 20% fat, condensed milk with sugar, chicory, gelatin, vanillin and drinking water extracts, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared feijoa are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, relieve pressure to atmospheric at the same time m by expansion of feijoa, dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
20% cream 90 condensed milk with sugar 358.7 chicory extract 180 gelatin 4.4 vanillin 0.05 feijoa fifty chocolate glaze fifty water before the release of the target product 1000 10. A method of manufacturing ice cream "Coffee with Cream", which includes preparing the recipe components, mixing cream of 20% fat, condensed milk with sugar, chicory extract, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared plums are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of not lower than 100 ° C, relieve atmospheric pressure simultaneously swelling plums, finally dried in a microwave field to achieve a solids content of at least 85%, glazed chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
20% cream 90 condensed milk with sugar 358.7 chicory extract 180 gelatin 4.4 vanillin 0.05 plums fifty chocolate glaze fifty water before the release of the target product 1000 11. A method of manufacturing ice cream "Coffee with Cream", which involves the preparation of prescription components, mixing cream of 20% fat, condensed milk with sugar, chicory extract, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared peaches are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, relieve pressure to atmospheric while th swelling peaches, finally dried in a microwave field to achieve a solids content of at least 85%, glazed chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
20% cream 90 condensed milk with sugar 358.7 chicory extract 180 gelatin 4.4 vanillin 0.05 peaches fifty chocolate glaze fifty water before the release of the target product 1000 12. A method for the production of Coffee with Cream ice cream, which involves preparing prescription ingredients, mixing cream of 20% fat, condensed milk with sugar, chicory extract, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared mango is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve atmospheric pressure simultaneously swelling mango, evaporated to dryness in a microwave field to achieve a solids content of at least 85%, glazed chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
20% cream 90 condensed milk with sugar 358.7 chicory extract 180 gelatin 4.4 vanillin 0.05 mango fifty chocolate glaze fifty water before the release of the target product 1000 13. A method for the production of Coffee with Cream ice cream, which involves preparing the recipe components, mixing 20% fat cream, condensed milk with sugar, chicory extract, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared actinidia is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure at atmospheric pressure nnym swelling Actinidia, finally dried in a microwave field to achieve a solids content of at least 85%, glazed chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
20% cream 90 condensed milk with sugar 358.7 chicory extract 180 gelatin 4.4 vanillin 0.05 actinidia fifty chocolate glaze fifty water before the release of the target product 1000 14. A method of manufacturing ice cream "Coffee with Cream", which involves preparing the recipe components, mixing cream of 20% fat, condensed milk with sugar, chicory extract, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared medlar is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, relieve pressure to atmospheric while th swelling medlar, finally dried in a microwave field to achieve a solids content of at least 85%, glazed chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
20% cream 90 condensed milk with sugar 358.7 chicory extract 180 gelatin 4.4 vanillin 0.05 loquat fifty chocolate glaze fifty water before the release of the target product 1000 15. A method of manufacturing ice cream "Coffee with cream", which involves preparing the recipe components, mixing cream of 20% fat, condensed milk with sugar, chicory extract, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared pears are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve atmospheric pressure simultaneously swelling pears, finally dried in a microwave field to achieve a solids content of at least 85%, glazed chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
20% cream 90 condensed milk with sugar 358.7 chicory extract 180 gelatin 4.4 vanillin 0.05 pears fifty chocolate glaze fifty water before the release of the target product 1000 16. A method of manufacturing ice cream "Coffee with cream", which involves preparing the recipe components, mixing cream of 20% fat, condensed milk with sugar, chicory extract, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared scorzonera is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure at atmospheric pressure nnym swelling Scorzonera, finally dried in a microwave field to achieve a solids content of at least 85%, glazed chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
20% cream 90 condensed milk with sugar 358.7 chicory extract 180 gelatin 4.4 vanillin 0.05 scorzoner fifty chocolate glaze fifty water before the release of the target product 1000 17. A method for the production of Coffee with Cream ice cream, which involves preparing the recipe components, mixing 20% fat cream, condensed milk with sugar, chicory extract, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared daikon is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, relieve pressure to atmospheric pressure simultaneously m daikon swelling, finally dried in a microwave field to achieve a solids content of at least 85%, glazed chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
20% cream 90 condensed milk with sugar 358.7 chicory extract 180 gelatin 4.4 vanillin 0.05 daikon fifty chocolate glaze fifty water before the release of the target product 1000 18. A method of manufacturing ice cream "Coffee with Cream", which involves preparing the recipe components, mixing cream of 20% fat, condensed milk with sugar, chicory extract, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared anchon is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheric pressure at the same time by swelling of the icon, it is dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
20% cream 90 condensed milk with sugar 358.7 chicory extract 180 gelatin 4.4 vanillin 0.05 yacon fifty chocolate glaze fifty water before the release of the target product 1000 19. A method for the production of Coffee with Cream ice cream, which involves preparing the recipe components, mixing 20% fat cream, condensed milk with sugar, chicory extract, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared sunflower is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, relieve pressure from atmospheric pressure to one swelling topisolnechnika belt, finally dried in a microwave field to achieve a solids content of at least 85%, glazed chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
20% cream 90 condensed milk with sugar 358.7 chicory extract 180 gelatin 4.4 vanillin 0.05 sunflower fifty chocolate glaze fifty water before the release of the target product 1000 20. A method of manufacturing ice cream "Coffee with cream", which includes preparing the recipe components, mixing cream of 20% fat, condensed milk with sugar, chicory extract, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared Jerusalem artichoke is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, relieve pressure from atmospheric pressure at the same time ennym swelling artichoke, finally dried in a microwave field to achieve a solids content of at least 85%, glazed chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
20% cream 90 condensed milk with sugar 358.7 chicory extract 180 gelatin 4.4 vanillin 0.05 Jerusalem artichoke fifty chocolate glaze fifty water before the release of the target product 1000 21. A method for the production of Coffee with Cream ice cream, which involves preparing prescription ingredients, mixing 20% fat cream, condensed milk with sugar, chicory extract, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared stachis is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of not lower than 100 ° C, depressurized to atmospheric pressure simultaneously m stahisa swelling, finally dried in a microwave field to achieve a solids content of at least 85%, glazed chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
20% cream 90 condensed milk with sugar 358.7 chicory extract 180 gelatin 4.4 vanillin 0.05 stachis fifty chocolate glaze fifty water before the release of the target product 1000 22. A method for the production of Coffee with Cream ice cream, which involves preparing prescription ingredients, mixing cream of 20% fat, condensed milk with sugar, chicory, gelatin, vanillin and drinking water extracts, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared radish is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of not lower than 100 ° C, depressurized to atmospheric pressure simultaneously swelling radish, finally dried in a microwave field to achieve a solids content of at least 85%, glazed chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
20% cream 90 condensed milk with sugar 358.7 chicory extract 180 gelatin 4.4 vanillin 0.05 radish fifty chocolate glaze fifty water before the release of the target product 1000 23. A method for the production of Coffee with Cream ice cream, which involves preparing prescription ingredients, mixing cream of 20% fat, condensed milk with sugar, chicory, gelatin, vanillin and drinking water extracts, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared radish is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, relieve pressure to atmospheric while m swelling radish, finally dried in a microwave field to achieve a solids content of at least 85%, glazed chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
20% cream 90 condensed milk with sugar 358.7 chicory extract 180 gelatin 4.4 vanillin 0.05 radish fifty chocolate glaze fifty water before the release of the target product 1000 24. A method for the production of Coffee with Cream ice cream, which involves preparing the recipe components, mixing 20% fat cream, condensed milk with sugar, chicory extract, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared turnip is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheric pressure at the same time by swelling turnips, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and added to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
20% cream 90 condensed milk with sugar 358.7 chicory extract 180 gelatin 4.4 vanillin 0.05 turnip fifty chocolate glaze fifty water before the release of the target product 1000 25. Method for the production of Coffee with Cream ice cream, which involves preparing the recipe components, mixing cream of 20% fat, condensed milk with sugar, chicory extract, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared kohlrabi is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheric at the same time nym swelling kohlrabi, finally dried in a microwave field to achieve a solids content of at least 85%, glazed chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
20% cream 90 condensed milk with sugar 358.7 chicory extract 180 gelatin 4.4 vanillin 0.05 kohlrabi fifty chocolate glaze fifty water before the release of the target product 1000 26. A method of manufacturing ice cream "Coffee with cream", which includes preparing the recipe components, mixing cream of 20% fat, condensed milk with sugar, chicory extract, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared vegetable pepper is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve atmospheric pressure from one by the constant expansion of vegetable pepper, it is dried in the microwave field until a dry matter content of at least 85% is reached, glazed with chocolate icing and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
20% cream 90 condensed milk with sugar 358.7 chicory extract 180 gelatin 4.4 vanillin 0.05 vegetable pepper fifty chocolate glaze fifty water before the release of the target product 1000 27. Method for the production of Coffee with Cream ice cream, which involves preparing the recipe components, mixing 20% fat cream, condensed milk with sugar, chicory extract, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared beets are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, relieve pressure to atmospheric while m swelling beet, finally dried in a microwave field to achieve a solids content of at least 85%, glazed chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
20% cream 90 condensed milk with sugar 358.7 chicory extract 180 gelatin 4.4 vanillin 0.05 beet fifty chocolate glaze fifty water before the release of the target product 1000 28. Method for the production of Coffee with Cream ice cream, which involves preparing the recipe components, mixing cream of 20% fat, condensed milk with sugar, chicory extract, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared carrots are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, relieve pressure to atmospheric while th swelling carrots, finally dried in a microwave field to achieve a solids content of at least 85%, glazed chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
20% cream 90 condensed milk with sugar 358.7 chicory extract 180 gelatin 4.4 vanillin 0.05 carrot fifty chocolate glaze fifty water before the release of the target product 1000 29. A method for the production of Coffee with Cream ice cream, which involves preparing the recipe components, mixing 20% fat cream, condensed milk with sugar, chicory extract, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing, and hardening, characterized in that the prepared root parsley is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of not lower than 100 ° C, depressurized to atmospheric pressure by simultaneous expansion of the root parsley, it is dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and added to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
20% cream 90 condensed milk with sugar 358.7 chicory extract 180 gelatin 4.4 vanillin 0.05 root parsley fifty chocolate glaze fifty water before the release of the target product 1000 30. A method of manufacturing ice cream "Coffee with cream", which includes preparing the recipe components, mixing cream of 20% fat, condensed milk with sugar, chicory extract, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared root celery is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheric s by simultaneous expansion of the root celery, it is dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
20% cream 90 condensed milk with sugar 358.7 chicory extract 180 gelatin 4.4 vanillin 0.05 root celery fifty chocolate glaze fifty water before the release of the target product 1000 31. A method for the production of Coffee with Cream ice cream, which involves preparing the recipe components, mixing 20% fat cream, condensed milk with sugar, chicory extract, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared root parsnip is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheric s simultaneous expansion of the root parsnip, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and added to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
20% cream 90 condensed milk with sugar 358.7 chicory extract 180 gelatin 4.4 vanillin 0.05 root parsnip fifty chocolate glaze fifty water before the release of the target product 1000 32. A method of manufacturing ice cream "Coffee with cream", which involves preparing the recipe components, mixing cream of 20% fat, condensed milk with sugar, chicory extract, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared oat root is cut, dried by convection to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure from atmospheric pressure to one temporary swelling of oat root, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with chocolate icing and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
20% cream 90 condensed milk with sugar 358.7 chicory extract 180 gelatin 4.4 vanillin 0.05 oat root fifty chocolate glaze fifty water before the release of the target product 1000 33. A method of manufacturing ice cream "Coffee with cream", which includes preparing the recipe components, mixing cream of 20% fat, condensed milk with sugar, chicory extract, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared santol is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, relieve pressure to atmospheric while m sandoricum koetjape swelling, finally dried in a microwave field to achieve a solids content of at least 85%, glazed chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
20% cream 90 condensed milk with sugar 358.7 chicory extract 180 gelatin 4.4 vanillin 0.05 santol fifty chocolate glaze fifty water before the release of the target product 1000 34. A method for the production of Coffee with Cream ice cream, which involves preparing the recipe components, mixing 20% fat cream, condensed milk with sugar, chicory, gelatin, vanillin and drinking water extracts, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared herring is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure simultaneously swelling herring, finally dried in a microwave field to achieve a solids content of at least 85%, glazed chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
20% cream 90 condensed milk with sugar 358.7 chicory extract 180 gelatin 4.4 vanillin 0.05 herring fifty chocolate glaze fifty water before the release of the target product 1000 35. A method of manufacturing ice cream "Coffee with cream", which includes preparing the recipe components, mixing cream of 20% fat, condensed milk with sugar, chicory extract, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared pink apples are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve atmospheric pressure from one temporary bloating of pink apples, dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and added to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
20% cream 90 condensed milk with sugar 358.7 chicory extract 180 gelatin 4.4 vanillin 0.05 pink apples fifty chocolate glaze fifty water before the release of the target product 1000 36. A method of manufacturing ice cream "Coffee with cream", which involves preparing the recipe components, mixing cream of 20% fat, condensed milk with sugar, chicory extract, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared rambutan is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure at atmospheric pressure at the same time nym swelling rambutan, finally dried in a microwave field to achieve a solids content of at least 85%, glazed chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
20% cream 90 condensed milk with sugar 358.7 chicory extract 180 gelatin 4.4 vanillin 0.05 rambutan fifty chocolate glaze fifty water before the release of the target product 1000 37. A method for the production of Coffee with Cream ice cream, which involves preparing the recipe components, mixing 20% fat cream, condensed milk with sugar, chicory extract, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared pulasan is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of not lower than 100 ° C, depressurized to atmospheric pressure simultaneously th swelling pulasan, finally dried in a microwave field to achieve a solids content of at least 85%, glazed chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
20% cream 90 condensed milk with sugar 358.7 chicory extract 180 gelatin 4.4 vanillin 0.05 pulasan fifty chocolate glaze fifty water before the release of the target product 1000 38. Method for the production of Coffee with Cream ice cream, which involves preparing the recipe components, mixing 20% fat cream, condensed milk with sugar, chicory extract, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared pitanga is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheric while th swelling Pitanguy, finally dried in a microwave field to achieve a solids content of at least 85%, glazed chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
20% cream 90 condensed milk with sugar 358.7 chicory extract 180 gelatin 4.4 vanillin 0.05 pitanga fifty chocolate glaze fifty water before the release of the target product 1000 39. A method of manufacturing ice cream "Coffee with cream", which includes preparing the recipe components, mixing cream of 20% fat, condensed milk with sugar, chicory extract, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared pepino is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of not lower than 100 ° C, depressurized to atmospheric pressure simultaneously m pepino swelling, finally dried in a microwave field to achieve a solids content of at least 85%, glazed chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
20% cream 90 condensed milk with sugar 358.7 chicory extract 180 gelatin 4.4 vanillin 0.05 pepino fifty chocolate glaze fifty water before the release of the target product 1000 40. A method of manufacturing ice cream "Coffee with cream", which includes preparing the recipe components, mixing cream of 20% fat, condensed milk with sugar, chicory extract, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared blueberries are dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous bloating blueberries, dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and added to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
20% cream 90 condensed milk with sugar 358.7 chicory extract 180 gelatin 4.4 vanillin 0.05 blueberries fifty chocolate glaze fifty water before the release of the target product 1000 41. Method for the production of Coffee with Cream ice cream, which involves preparing the recipe components, mixing cream of 20% fat, condensed milk with sugar, chicory extract, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared lingonberry is dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, relieve pressure to atmospheric pressure with simultaneous expansion by cranberries, they are dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
20% cream 90 condensed milk with sugar 358.7 chicory extract 180 gelatin 4.4 vanillin 0.05 lingonberry fifty chocolate glaze fifty water before the release of the target product 1000 42. A method of manufacturing ice cream "Coffee with cream", which involves preparing the recipe components, mixing cream of 20% fat, condensed milk with sugar, chicory extract, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared aonla is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheric pressure at the same time swelling aonly, finally dried in a microwave field to achieve a solids content of at least 85%, glazed chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
20% cream 90 condensed milk with sugar 358.7 chicory extract 180 gelatin 4.4 vanillin 0.05 aonla fifty chocolate glaze fifty water before the release of the target product 1000 43. A method for the production of Coffee with Cream ice cream, which involves preparing prescription ingredients, mixing 20% fat cream, condensed milk with sugar, chicory extract, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared dogwood is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of not lower than 100 ° C, relieve atmospheric pressure simultaneously swelling dogwood, finally dried in a microwave field to achieve a solids content of at least 85%, glazed chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
20% cream 90 condensed milk with sugar 358.7 chicory extract 180 gelatin 4.4 vanillin 0.05 dogwood fifty chocolate glaze fifty water before the release of the target product 1000 44. Method for the production of Coffee with Cream ice cream, which involves preparing the recipe components, mixing cream of 20% fat, condensed milk with sugar, chicory extract, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared cherries are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheric while th swelling cherries, finally dried in a microwave field to achieve a solids content of at least 85%, glazed chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
20% cream 90 condensed milk with sugar 358.7 chicory extract 180 gelatin 4.4 vanillin 0.05 sweet cherry fifty chocolate glaze fifty water before the release of the target product 1000 45. Method for the production of Coffee with Cream ice cream, which involves preparing the recipe components, mixing cream of 20% fat, condensed milk with sugar, chicory extract, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared Javanese apples are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheric with one by the temporary expansion of Javanese apples, they are dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
20% cream 90 condensed milk with sugar 358.7 chicory extract 180 gelatin 4.4 vanillin 0.05 javanese apples fifty chocolate glaze fifty water before the release of the target product 1000 46. A method of manufacturing ice cream "Coffee with cream", which involves preparing the recipe components, mixing cream of 20% fat, condensed milk with sugar, chicory extract, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared cashew stalks are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheric pressure by temporary bloating of cashew stalks, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
20% cream 90 condensed milk with sugar 358.7 chicory extract 180 gelatin 4.4 vanillin 0.05 Cashew stalks fifty chocolate glaze fifty water before the release of the target product 1000 47. A method for the production of Coffee with Cream ice cream, which involves preparing the recipe components, mixing 20% fat cream, condensed milk with sugar, chicory, gelatin, vanillin and drinking water extracts, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared unabi is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve atmospheric pressure simultaneously swelling jujube, finally dried in a microwave field to achieve a solids content of at least 85%, glazed chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
20% cream 90 condensed milk with sugar 358.7 chicory extract 180 gelatin 4.4 vanillin 0.05 unaby fifty chocolate glaze fifty water before the release of the target product 1000 48. A method of manufacturing ice cream "Coffee with cream", which involves the preparation of prescription components, mixing cream of 20% fat, condensed milk with sugar, chicory extract, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared tamarillo is cut, dried by convection to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure at atmospheric pressure nnym swelling tamarillo, finally dried in a microwave field to achieve a solids content of at least 85%, glazed chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
20% cream 90 condensed milk with sugar 358.7 chicory extract 180 gelatin 4.4 vanillin 0.05 tamarillo fifty chocolate glaze fifty water before the release of the target product 1000 49. A method for the production of “Coffee with cream” ice cream, which involves preparing the recipe components, mixing 20% fat cream, condensed milk with sugar, chicory extract, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared black boot is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure from atmospheric pressure by belt expansion of black boots, they are dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and added to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
20% cream 90 condensed milk with sugar 358.7 chicory extract 180 gelatin 4.4 vanillin 0.05 black boot fifty chocolate glaze fifty water before the release of the target product 1000 50. A method of manufacturing ice cream "Coffee with cream", which includes preparing the recipe components, mixing cream of 20% fat, condensed milk with sugar, chicory extract, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared carambola is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure at atmospheric pressure nnym swelling carambola, finally dried in a microwave field to achieve a solids content of at least 85%, glazed chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
20% cream 90 condensed milk with sugar 358.7 chicory extract 180 gelatin 4.4 vanillin 0.05 carambola fifty chocolate glaze fifty water before the release of the target product 1000 51. Method for the production of Coffee with Cream ice cream, which involves preparing the recipe components, mixing cream of 20% fat, condensed milk with sugar, chicory extract, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared star apples are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheric with one by temporary swelling of stellar apples, they are dried in the microwave field until a dry matter content of at least 85% is reached, glazed with chocolate icing and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
20% cream 90 condensed milk with sugar 358.7 chicory extract 180 gelatin 4.4 vanillin 0.05 star apples fifty chocolate glaze fifty water before the release of the target product 1000 52. A method for the production of Coffee with Cream ice cream, which involves preparing the recipe components, mixing 20% fat cream, condensed milk with sugar, chicory extract, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared jambolan is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure at atmospheric pressure nnym swelling Syzygium cumini, finally dried in a microwave field to achieve a solids content of at least 85%, glazed chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
20% cream 90 condensed milk with sugar 358.7 chicory extract 180 gelatin 4.4 vanillin 0.05 jambolan fifty chocolate glaze fifty water before the release of the target product 1000 53. A method of manufacturing ice cream "Coffee with cream", which includes preparing the recipe components, mixing cream of 20% fat, condensed milk with sugar, chicory extract, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared bilimbi is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, relieve pressure to atmospheric while th swelling averrhoa bilimbi, finally dried in a microwave field to achieve a solids content of at least 85%, glazed chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
20% cream 90 condensed milk with sugar 358.7 chicory extract 180 gelatin 4.4 vanillin 0.05 bilimbi fifty chocolate glaze fifty water before the release of the target product 1000 54. A method of manufacturing ice cream "Coffee with cream", which involves preparing the recipe components, mixing cream of 20% fat, condensed milk with sugar, chicory extract, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared babako is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, relieve atmospheric pressure simultaneously m swelling Babak, finally dried in a microwave field to achieve a solids content of at least 85%, glazed chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
20% cream 90 condensed milk with sugar 358.7 chicory extract 180 gelatin 4.4 vanillin 0.05 babaco fifty chocolate glaze fifty water before the release of the target product 1000 55. A method of manufacturing ice cream "Coffee with cream", which involves preparing the recipe components, mixing cream of 20% fat, condensed milk with sugar, chicory extract, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared acerola is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, relieve pressure to atmospheric while th swelling acerola, finally dried in a microwave field to achieve a solids content of at least 85%, glazed chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
20% cream 90 condensed milk with sugar 358.7 chicory extract 180 gelatin 4.4 vanillin 0.05 acerola fifty chocolate glaze fifty water before the release of the target product 1000 56. A method of manufacturing ice cream "Coffee with cream", which includes preparing the recipe components, mixing cream of 20% fat, condensed milk with sugar, chicory extract, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared strawberries are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, relieve pressure to atmospheric pressure simultaneously nnym swelling strawberries, finally dried in a microwave field to achieve a solids content of at least 85%, glazed chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
20% cream 90 condensed milk with sugar 358.7 chicory extract 180 gelatin 4.4 vanillin 0.05 wild strawberries fifty chocolate glaze fifty water before the release of the target product 1000 57. A method of manufacturing ice cream "Coffee with cream", which includes preparing the recipe components, mixing cream of 20% fat, condensed milk with sugar, chicory extract, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared dye is dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion By dyeing dyes, they are dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
20% cream 90 condensed milk with sugar 358.7 chicory extract 180 gelatin 4.4 vanillin 0.05 krasnika fifty chocolate glaze fifty water before the release of the target product 1000 58. A method of manufacturing ice cream "Coffee with cream", which includes preparing the recipe components, mixing cream of 20% fat, condensed milk with sugar, chicory extract, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared cranberries are dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion cranberries, dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and added to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
20% cream 90 condensed milk with sugar 358.7 chicory extract 180 gelatin 4.4 vanillin 0.05 cranberry fifty chocolate glaze fifty water before the release of the target product 1000 59. A method for the production of Coffee with Cream ice cream, which involves preparing recipe components, mixing 20% fat cream, condensed milk with sugar, chicory, gelatin, vanillin and drinking water extracts, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared blueberries are dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheric pressure with simultaneous expansion with blueberries, they are dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
20% cream 90 condensed milk with sugar 358.7 chicory extract 180 gelatin 4.4 vanillin 0.05 blueberry fifty chocolate glaze fifty water before the release of the target product 1000 60. A method of manufacturing ice cream "Coffee with cream", which involves preparing the recipe components, mixing cream of 20% fat, condensed milk with sugar, chicory extract, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared red mombin is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure from one temporary expansion of red mombin, dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and added to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
20% cream 90 condensed milk with sugar 358.7 chicory extract 180 gelatin 4.4 vanillin 0.05 red mombin fifty chocolate glaze fifty water before the release of the target product 1000 61. Method for the production of Coffee with Cream ice cream, which involves preparing the recipe components, mixing 20% fat cream, condensed milk with sugar, chicory extract, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the preparation prepared by the mother is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of not lower than 100 ° C, relieve atmospheric pressure simultaneously swelling mother finally dried in a microwave field to achieve a solids content of at least 85%, glazed chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
20% cream 90 condensed milk with sugar 358.7 chicory extract 180 gelatin 4.4 vanillin 0.05 mom fifty chocolate glaze fifty water before the release of the target product 1000 62. A method of manufacturing ice cream "Coffee with cream", which includes preparing the recipe components, mixing cream of 20% fat, condensed milk with sugar, chicory extract, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared madrono is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of not lower than 100 ° C, depressurized to atmospheric pressure simultaneously th swelling Madrona, finally dried in a microwave field to achieve a solids content of at least 85%, glazed chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
20% cream 90 condensed milk with sugar 358.7 chicory extract 180 gelatin 4.4 vanillin 0.05 madrono fifty chocolate glaze fifty water before the release of the target product 1000 63. Method for the production of Coffee with Cream ice cream, which involves preparing prescription ingredients, mixing 20% fat cream, condensed milk with sugar, chicory, gelatin, vanillin and drinking water extracts, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared Malay apples are cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheric pressure by temporary swelling of Malay apples, they are dried in the microwave field until a dry matter content of at least 85% is reached, glazed with chocolate icing and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
20% cream 90 condensed milk with sugar 358.7 chicory extract 180 gelatin 4.4 vanillin 0.05 malay apples fifty chocolate glaze fifty water before the release of the target product 1000 64. A method of manufacturing ice cream "Coffee with cream", which involves preparing the recipe components, mixing cream of 20% fat, condensed milk with sugar, chicory extract, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared mangosteen is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure at atmospheric pressure nnym swelling mangosteen, finally dried in a microwave field to achieve a solids content of at least 85%, glazed chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
20% cream 90 condensed milk with sugar 358.7 chicory extract 180 gelatin 4.4 vanillin 0.05 mangosteen fifty chocolate glaze fifty water before the release of the target product 1000 65. A method of manufacturing ice cream "Coffee with cream", which includes preparing the recipe components, mixing cream of 20% fat, condensed milk with sugar, chicory extract, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared turkish delight is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, relieve pressure to atmospheric while m swelling Delight, finally dried in a microwave field to achieve a solids content of at least 85%, glazed chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
20% cream 90 condensed milk with sugar 358.7 chicory extract 180 gelatin 4.4 vanillin 0.05 lokuma fifty chocolate glaze fifty water before the release of the target product 1000 66. A method of manufacturing ice cream "Coffee with cream", which involves preparing the recipe components, mixing cream of 20% fat, condensed milk with sugar, chicory extract, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared longan is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of not lower than 100 ° C, depressurized to atmospheric pressure simultaneously m swelling longan, finally dried in a microwave field to achieve a solids content of at least 85%, glazed chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
20% cream 90 condensed milk with sugar 358.7 chicory extract 180 gelatin 4.4 vanillin 0.05 longan fifty chocolate glaze fifty water before the release of the target product 1000 67. A method of manufacturing ice cream "Coffee with cream", which includes preparing the recipe components, mixing cream of 20% fat, condensed milk with sugar, chicory extract, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared lychee is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, relieve pressure to atmospheric pressure at the same time by bloating, lychees are dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
20% cream 90 condensed milk with sugar 358.7 chicory extract 180 gelatin 4.4 vanillin 0.05 lychee fifty chocolate glaze fifty water before the release of the target product 1000 68. Method for the production of Coffee with Cream ice cream, which involves preparing the recipe components, mixing 20% fat cream, condensed milk with sugar, chicory extract, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared langsat is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheric pressure at the same time th swelling Lansium Parasiticum, finally dried in a microwave field to achieve a solids content of at least 85%, glazed chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
20% cream 90 condensed milk with sugar 358.7 chicory extract 180 gelatin 4.4 vanillin 0.05 langsat fifty chocolate glaze fifty water before the release of the target product 1000 69. A method of manufacturing ice cream "Coffee with cream", which includes preparing the recipe components, mixing cream of 20% fat, condensed milk with sugar, chicory extract, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared kiwano is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, relieve pressure to atmospheric while m swelling nods finally dried in a microwave field to achieve a solids content of at least 85%, glazed chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
20% cream 90 condensed milk with sugar 358.7 chicory extract 180 gelatin 4.4 vanillin 0.05 Kiwano fifty chocolate glaze fifty water before the release of the target product 1000 70. A method of manufacturing ice cream "Coffee with cream", which provides for the preparation of prescription components, mixing cream of 20% fat, condensed milk with sugar, chicory extract, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared squash is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure simultaneously with atmospheric pressure nnym swelling patissons, finally dried in a microwave field to achieve a solids content of at least 85%, glazed chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
20% cream 90 condensed milk with sugar 358.7 chicory extract 180 gelatin 4.4 vanillin 0.05 squash fifty chocolate glaze fifty water before the release of the target product 1000 71. Method for the production of Coffee with Cream ice cream, which involves preparing the recipe components, mixing cream of 20% fat, condensed milk with sugar, chicory extract, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared chayotes are dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, relieve pressure to atmospheric pressure with simultaneous expansion By drinking tea, they are dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
20% cream 90 condensed milk with sugar 358.7 chicory extract 180 gelatin 4.4 vanillin 0.05 chayotes fifty chocolate glaze fifty water before the release of the target product 1000 72. A method of manufacturing ice cream "Coffee with cream", which includes preparing the recipe components, mixing cream of 20% fat, condensed milk with sugar, chicory extract, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared zucchini is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheric pressure simultaneously th swelling courgettes finally dried in a microwave field to achieve a solids content of at least 85%, glazed chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
20% cream 90 condensed milk with sugar 358.7 chicory extract 180 gelatin 4.4 vanillin 0.05 zucchini fifty chocolate glaze fifty water before the release of the target product 1000 73. A method of manufacturing ice cream "Coffee with cream", which includes preparing the recipe components, mixing cream of 20% fat, condensed milk with sugar, chicory extract, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared cucumbers are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, relieve pressure to atmospheric while m swelling cucumbers, finally dried in a microwave field to achieve a solids content of at least 85%, glazed chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
20% cream 90 condensed milk with sugar 358.7 chicory extract 180 gelatin 4.4 vanillin 0.05 cucumbers fifty chocolate glaze fifty water before the release of the target product 1000 74. A method of manufacturing ice cream "Coffee with cream", which involves preparing the recipe components, mixing cream of 20% fat, condensed milk with sugar, chicory extract, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared watermelon peels are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, relieve pressure to atmospheric from one temporary expansion of watermelon peels, dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and added to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
20% cream 90 condensed milk with sugar 358.7 chicory extract 180 gelatin 4.4 vanillin 0.05 watermelon peels fifty chocolate glaze fifty water before the release of the target product 1000 75. A method of manufacturing ice cream "Coffee with cream", which provides for the preparation of recipe components, mixing cream of 20% fat, condensed milk with sugar, chicory extract, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared large sapphire is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, relieve pressure from atmospheric pressure to one temporary expansion of large boots, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with chocolate icing and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
20% cream 90 condensed milk with sugar 358.7 chicory extract 180 gelatin 4.4 vanillin 0.05 big boot fifty chocolate glaze fifty water before the release of the target product 1000 76. A method of manufacturing ice cream "Coffee with cream", which involves preparing the recipe components, mixing cream of 20% fat, condensed milk with sugar, chicory extract, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared white bonnet is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, relieve pressure to atmospheric from the same by swelling the white boots, they are dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
20% cream 90 condensed milk with sugar 358.7 chicory extract 180 gelatin 4.4 vanillin 0.05 white boot fifty chocolate glaze fifty water before the release of the target product 1000 77. A method of manufacturing ice cream "Coffee with cream", which provides for the preparation of recipe components, mixing cream of 20% fat, condensed milk with sugar, chicory extract, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared sapodilla is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure simultaneously with atmospheric pressure nnym swelling sapodilla, finally dried in a microwave field to achieve a solids content of at least 85%, glazed chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
20% cream 90 condensed milk with sugar 358.7 chicory extract 180 gelatin 4.4 vanillin 0.05 sapodilla fifty chocolate glaze fifty water before the release of the target product 1000 78. A method of manufacturing ice cream "Coffee with cream", which provides for the preparation of recipe components, mixing cream of 20% fat, condensed milk with sugar, chicory extract, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared tomatoes are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, relieve pressure to atmospheric while m swelling tomatoes, evaporated to dryness in a microwave field to achieve a solids content of at least 85%, glazed chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
20% cream 90 condensed milk with sugar 358.7 chicory extract 180 gelatin 4.4 vanillin 0.05 tomatoes fifty chocolate glaze fifty water before the release of the target product 1000 79. A method of manufacturing ice cream "Coffee with cream", which provides for the preparation of prescription components, mixing cream of 20% fat, condensed milk with sugar, chicory extract, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared eggplant is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, relieve pressure at atmospheric pressure nnym swelling eggplant, finally dried in a microwave field to achieve a solids content of at least 85%, glazed chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
20% cream 90 condensed milk with sugar 358.7 chicory extract 180 gelatin 4.4 vanillin 0.05 eggplant fifty chocolate glaze fifty water before the release of the target product 1000 80. Method for the production of Coffee with Cream ice cream, which involves preparing the recipe components, mixing cream of 20% fat, condensed milk with sugar, chicory extract, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared physalis is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of not lower than 100 ° C, depressurized to atmospheric pressure simultaneously th swelling Physalis, finally dried in a microwave field to achieve a solids content of at least 85%, glazed chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
20% cream 90 condensed milk with sugar 358.7 chicory extract 180 gelatin 4.4 vanillin 0.05 physalis fifty chocolate glaze fifty water before the release of the target product 1000 81. A method of manufacturing ice cream "Coffee with cream", which includes preparing the recipe components, mixing cream of 20% fat, condensed milk with sugar, chicory extract, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared papaya is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheric while m swelling papaya, finally dried in a microwave field to achieve a solids content of at least 85%, glazed chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
20% cream 90 condensed milk with sugar 358.7 chicory extract 180 gelatin 4.4 vanillin 0.05 papaya fifty chocolate glaze fifty water before the release of the target product 1000 82. A method of manufacturing ice cream "Coffee with cream", which includes preparing the recipe components, mixing cream of 20% fat, condensed milk with sugar, chicory extract, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared yellow mombin is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve atmospheric pressure from one by the bloating of yellow mombin, it is dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
20% cream 90 condensed milk with sugar 358.7 chicory extract 180 gelatin 4.4 vanillin 0.05 yellow mombin fifty chocolate glaze fifty water before the release of the target product 1000 83. A method of manufacturing ice cream "Coffee with cream", which involves preparing the recipe components, mixing cream of 20% fat, condensed milk with sugar, chicory extract, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared barberry is dried by convective method to an intermediate humidity, is kept under pressure when heated to a temperature of at least 100 ° C, and pressure is released to atmospheric pressure with simultaneous expansion with the help of barberry, it is dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and added to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
20% cream 90 condensed milk with sugar 358.7 chicory extract 180 gelatin 4.4 vanillin 0.05 barberry fifty chocolate glaze fifty water before the release of the target product 1000 84. A method of manufacturing ice cream "Coffee with cream", which includes preparing the recipe components, mixing cream of 20% fat, condensed milk with sugar, chicory extract, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared cherries are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, relieve atmospheric pressure simultaneously swelling cherries, finally dried in a microwave field to achieve a solids content of at least 85%, glazed chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
20% cream 90 condensed milk with sugar 358.7 chicory extract 180 gelatin 4.4 vanillin 0.05 cherry fifty chocolate glaze fifty water before the release of the target product 1000 85. A method of manufacturing ice cream "Coffee with cream", which provides for the preparation of prescription components, mixing cream of 20% fat, condensed milk with sugar, chicory extract, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared cherry plum is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, relieve pressure to atmospheric at the same time swelling plum, finally dried in a microwave field to achieve a solids content of at least 85%, glazed chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
20% cream 90 condensed milk with sugar 358.7 chicory extract 180 gelatin 4.4 vanillin 0.05 cherry plum fifty chocolate glaze fifty water before the release of the target product 1000 86. A method of manufacturing ice cream "Coffee with cream", which provides for the preparation of recipe components, mixing cream of 20% fat, condensed milk with sugar, chicory extract, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared quince is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheric pressure at the same time by the expansion of quince, they are dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
20% cream 90 condensed milk with sugar 358.7 chicory extract 180 gelatin 4.4 vanillin 0.05 quince fifty chocolate glaze fifty water before the release of the target product 1000 87. Method for the production of Coffee with Cream ice cream, which involves preparing the recipe components, mixing cream of 20% fat, condensed milk with sugar, chicory extract, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared apples are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, relieve atmospheric pressure simultaneously m swelling apples, finally dried in a microwave field to achieve a solids content of at least 85%, glazed chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
20% cream 90 condensed milk with sugar 358.7 chicory extract 180 gelatin 4.4 vanillin 0.05 apples fifty chocolate glaze fifty water before the release of the target product 1000