RU-2861727-C1 - METHOD FOR PRODUCING DESSERT OF ICE CREAM IN MARSHMALLOW

RU2861727C1RU 2861727 C1RU2861727 C1RU 2861727C1RU-2861727-C1

Abstract

FIELD: confectionery industry. SUBSTANCE: method for producing a dessert of ice cream in marshmallow includes forming the ice cream, applying a coating and heat treatment. The ice cream is formed with subsequent shock freezing at a temperature of -18 to -60°C for 5-60 minutes. The marshmallow is brought to a liquid or plastic state and applied to the frozen portions of ice cream to form a layer 2-10 mm thick. Then, the coating is stabilised by cooling at a temperature of -18 to -20°C for 5-10 minutes. A brief heat treatment of the coating surface by burning with a gas or infrared burner at a temperature of 200-800°C for 3-10 seconds to form a caramelised crust is carried out immediately before consumption of the product. EFFECT: creating a dessert with a unique texture and flavour, combining cold ice cream covered with a layer of marshmallow and a crispy caramelised crust while ensuring structural stability and preserving organoleptic properties during storage and transport. 1 cl, 3 dwg

Inventors

Ianin Iaroslav Aleksandrovich

Dates

Publication Date: 20260508
Application Date: 20241126

Claims (3)

1. A method for producing a marshmallow ice cream dessert, comprising moulding the ice cream, applying a coating and heat treatment, characterised in that the ice cream moulding is carried out followed by shock freezing at a temperature of −18 to −60 °C for 5–60 minutes, the marshmallow is brought to a liquid or plastic state and applied to frozen portions of ice cream to form a layer 2–10 mm thick, after which the coating is stabilised by cooling at a temperature of −18…−20 °C for 5–10 minutes, and short-term heat treatment of the coating surface by firing with a gas or infrared burner at a temperature of 200–800 °C for 3–10 seconds until a caramelised crust is formed is carried out immediately before consumption of the product.
2. The method according to paragraph 1, characterized in that the stabilization of the coating is carried out until the marshmallow layer is completely fixed on the surface of the ice cream.
3. The method according to paragraph 1, characterized in that the short-term heat treatment is carried out without melting the ice cream due to preliminary shock freezing and a limited firing time.

Description

Field of technology The invention relates to the field of food industry, namely to technologies for producing frozen desserts, and can be used in the production of ice cream with a heat-treated coating. State of the art The prior art includes solutions for preparing ice cream with shells and coatings, including culinary techniques using marshmallows and their roasting. However, known solutions, including the publication of MS SHI & MR HE “Korean Marshmallow Ice Cream”, describe a culinary technique for preparing a single dessert for immediate consumption and do not set the task of ensuring the stability of the structure and preserving the organoleptic properties of the product during storage and transportation. The MS SHI & MR HE publication does not contain information on the technological modes that ensure the reproducibility of the result, in particular the parameters of shock freezing, coating stabilization, temperature ranges and heat treatment times, as well as data confirming the preservation of the structure and organoleptic properties of the product after storage or transportation. Disclosure of the essence of the invention The claimed method for producing a marshmallow ice cream dessert is implemented as a sequence of process steps, the parameters of which ensure the formation of a multilayer structure of the product, resistant to storage and transportation conditions, as well as to short-term thermal exposure carried out immediately before consumption. The key difference of the claimed method is the combination of: shock freezing of ice cream, controlled thickness of the marshmallow layer, stabilization of the coating, as well as the possibility of short-term high-temperature caramelization of the surface immediately before consumption, which allows for the production of a dessert with a contrasting texture and the preservation of its properties during storage and transportation. The aim of the invention is to create a dessert with a unique texture and taste, combining cold ice cream (with or without fillings/inclusions), covered with a layer of marshmallow and a crispy caramelized crust, while ensuring structural stability and preservation of organoleptic properties during storage and transportation. The technical result of the claimed invention is to ensure the stability of the dessert structure and the preservation of organoleptic properties during storage and transportation. Stable dessert structure is defined as having at least three essential components: a cold inner ice cream filling, a soft marshmallow layer, and a hard outer caramelized shell. These components are preserved during storage and transportation, maintaining high organoleptic characteristics (appearance, color, taste, aroma, etc.). The technical result is achieved by the fact that the method for preparing the dessert is implemented in four stages, in the first of which the ice cream is formed, in the second the marshmallow coating is prepared, in the third the ice cream dessert in the marshmallow shell is obtained, in the fourth the dessert is prepared, and in the fourth stage the dessert is fried using a burner, electric oven, grill, infrared unit or any other device. Figure 1. Marshmallow ice cream production diagram. Figure 2. Schematic general image of the product. Figure 3. A specific example of product implementation. The following designations are used in figures 2 and 3: 1. Caramelized marshmallow layer; 2. Marshmallow; 3. Additional layer; 4. Stick; 5. Ice cream; 6. Filling; 7. Inclusions. The disclosure of the method is as follows (Figure 1): 1. Preparing the dessert filling (ice cream) Ice cream is formed into portioned products of various geometric shapes, such as a parallelepiped, a sphere, a cube, or any other, depending on the planned final appearance of the product. The formed portions are subjected to shock freezing at a temperature of -18 to -60°C for 5-60 minutes to achieve a solid consistency, preventing deformation during subsequent operations. This layer represents the “inner” cold final layer of the dessert. 2. Making/preparing the marshmallow topping. Marshmallows, not just marshmallows, can be used as a caramelized coating. Any similar coating made with other gelling agents (such as marshmallows), such as pectin, agar-agar, carrageenan, gum, starch, and others, can also be used. Marshmallows can also be mixed with food additives, colorings, oils, extracts, texture additives, and the like. Marshmallows are melted to a liquid state or prepared in another way to achieve the desired consistency for the next production step. Recommended melting temperatures for marshmallow mass range from 50-60°C. Melting ranges range from 40 to 90°C. Stabilizers and emulsifiers are added to the molten mass to ensure uniform coating and adhesion to the surface of the ice cream. There are also other ways to prepare marshmallows for ice cream spreading. The method used depends on how you plan to layer the marshmallows on the