AN ICE CREAM COMPOSITION

Abstract

The invention is a milk-based ice cream composition containing water, a flavoring system, a milk fat source, non-fat milk solids, a milk protein system, an emulsifier system, and a stabilizer system, and includes royal jelly and at least one probiotic microorganism.

Description

AN ICE CREAM COMPOSITION Technical Area The invention involves water, a flavoring system, a source of milk fat, non-fat milk solids, and milk protein. a milk-based ice cream containing an emulsifier system and a stabilizer system. It is related to composition. State of the Art With the changing dietary habits of consumers today, basic food products that can provide functional properties as well as nutritional properties Studies are being carried out to improve it. Within this scope, probiotics are included. microorganisms, prebiotic components, and various bioactive raw materials in milk and dairy products. It can be used in the formulations of products. In current practices, the use of probiotic microorganisms is mainly in yogurt, This process is carried out in kefir and similar fermented milk products. Fermented milk products, Probiotics provide a suitable environment for the growth of microorganisms. These products are suitable for preserving the viability of microorganisms. in contrast, high shear force and homogenization applied in ice cream production The process involves ice crystals forming during freezing, and the controlled release of air into the product. The administration as a form of probiotic, the hardening process, and long-term frozen storage conditions This can make it difficult to maintain the viability of microorganisms. Another ingredient that can be used in the preparation of functional food products is bee. Royal jelly is milk. Royal jelly contains proteins, peptides, free amino acids, vitamins, minerals, and Royal jelly is a natural bee product containing various bioactive components. However, royal jelly... in heat-treated products such as ice cream that contain a complex milk matrix If used, process temperature, mechanical processes, oxygen contact and A decrease in functional properties occurs due to storage conditions. It can be obtained. In addition, the distribution of royal jelly within the product matrix depends on the milk used. Because it is related to its components and stabilization system, royal jelly can be frozen. The use of these products in their composition requires careful consideration in terms of product formulation and production process. It includes matters that need to be considered. 2 In current practices, probiotic microorganisms or royal jelly are mostly added to the product. These functional components are added separately during ice cream production. The interactions between different parameters in the process are not given sufficient consideration. Homogenization pressure and pasteurization conditions applied in ice cream production, at what stage of the process the functional components are added, the air supplied to the product The overrun rate, which expresses the amount of air given, is the total dry matter content of the product. Different parameters such as the product's structure, milk protein matrix, and storage conditions affect the product. It can have an effect on its characteristics. If these parameters are not evaluated together with the product composition Maintaining the intended effectiveness of functional components throughout their shelf life. This can become difficult. Maintaining the viability of probiotic microorganisms... In ice cream products formulated as such, the physical properties of the product are negatively affected. While it may be affected, efforts are made to preserve physical characteristics. However, in the prepared products, the probiotic viability cannot be maintained at the desired level. This can be the subject of discussion. Similarly, the addition of royal jelly can also affect the sensory properties of the product. This can cause changes in stability and process performance. Therefore, one of the major technical problems encountered in current applications is, The product focuses on adding functional components to the formulation. the composition and the production process together as a technical system that complements each other. The issue is that it should not be addressed. In particular, royal jelly and probiotic microorganisms should not be mixed in the same ice cream. When used together within a matrix; product composition, milk protein the system, emulsifier and stabilizer structure and critical parameters related to the production process They need to be evaluated together. Therefore, in this technique, royal jelly and at least one probiotic microorganism are combined in the same milk-based mixture. their functional properties allow them to be used together in ice cream compositions. the preservation of probiotic viability during production and storage to ensure sustainability and at the same time preserve the physical and sensory characteristics of the product. an industrial-scale viable ice cream composition and A suitable production method is needed for this. In conclusion, due to the negative aspects described above and the current solutions being the subject of discussion... Due to its shortcomings, an improvement is needed in the relevant technical field. It has been made. 3 Purpose of the Invention The present invention meets the aforementioned requirements and overcomes all the disadvantages. an ice cream composition that eliminates and introduces some additional advantages, and its It is related to the production method. The main purpose of the invention is to ensure the viability of probiotic microorganisms. an ice cream that preserves the physical and sensory properties of the product. The aim is to reveal its composition and production method. Another objective of the invention is to preserve the properties of functional components during production and storage. an ice cream composition that ensures its preservation throughout the process and its production The goal is to reveal the method. Another objective of the invention is to improve the physical stability and structural properties of the product. revealing an ice cream composition that ensures its preservation and its production method. to place. Another objective of the invention is to homogenize the functional components within the product matrix. an ice cream composition that ensures even distribution and its production method to reveal. Another aim of the invention is to create a product that can be reproduced in a repeatable manner on an industrial scale. The aim is to reveal the composition of ice cream and its production method. Another purpose of the invention is to provide additional equipment to existing industrial ice cream production lines. an ice cream composition that can be produced without requiring anything and its production method to reveal. To achieve the purposes described above, the present invention uses water and sweeteners. system, milk fat source, non-fat milk solids, milk protein system, emulsifier It is a milk-based ice cream composition containing a curing system and a stabilizer system. The ice cream composition includes royal jelly and at least one probiotic microorganism. is doing. 4 The invention also includes water, a flavoring system, a source of milk fat, non-fat milk solids, and milk. A milk-based ice cream containing a protein system, an emulsifier system, and a stabilizer system. It is the production method of its composition. The production method; - water, milk fat source, non-fat milk solids, milk proteins, sweetener the system, emulsifier system and stabilizer system are mixed to create a homogeneous mixture. preparing an ice cream mix, - the prepared ice cream mixture is subjected to a pasteurization process, - homogenization of the ice cream mixture after pasteurization process subjected to the process, - cooling the ice cream mixture after the homogenization process and maturation, - after the homogenization and freezing process of royal jelly first, it should be added to the ice cream mixture. - at least one probiotic microorganism in the pasteurization process After completion and after the ice cream mixture has cooled, the ice cream to be added to the mixture and - Ice cream containing royal jelly and at least one probiotic microorganism. It includes the steps for freezing the mixture. The structural and characteristic features and all the advantages of the invention are given in the figures below. This becomes clearer thanks to the detailed explanation written with references to these figures. This will be understood as such, and therefore the evaluation will also take these forms and detailed explanations into account. This should be done taking that into consideration. Detailed Description of the Invention This detailed explanation describes the ice cream composition that is the subject of the invention and its production. The preferred structures of the method are solely aimed at a better understanding of the subject. This is explained as follows. The invention relates to a probiotic milk-based ice cream composition with added royal jelly, and This relates to the production method of the ice cream composition mentioned. The ice cream composition subject to this invention is essentially a milk-based ice cream matrix. It contains royal jelly and at least one probiotic microorganism. Milk-based. Ice cream matrix; water, flavoring system, milk fat source, non-fat milk solids, It contains a milk protein system, an emulsifier system, and a stabilizer system. Ice cream The composition may also include a flavor component. In the preferred application... The ice cream composition includes a prebiotic ingredient and / or at least one natural ingredient. It contains coloring agents. The milk-based ice cream matrix is ​​the base matrix in which the functional components are dispersed. It consists of the total dry matter content within the milk-based ice cream matrix. It is in the range of 36-42% by weight. Milk-based ice cream matrix; royal jelly and probiotics. the homogeneous distribution of microorganisms within the freezing composition and contributes to the presence of functional components within a stable matrix. It also ensures the physical structure and stability of the ice cream composition. plays a role in ensuring; viscosity of the ice cream composition, air retention effective on capacity, freezing behavior, thawing resistance and storage stability is happening. The water content in ice cream composition is between 45-60% by weight. This is the preferred method. In one application, the water content is 53-54% by weight. Water is a component of the ice cream composition. It forms the continuous phase and the components found within the ice cream composition It contributes to a homogeneous distribution. The amount of sweetener system in ice cream composition ranges from 15-22% by weight. In a preferred application, the sweetener system consists of sucrose and glucose syrup. It consists of a combination of the following. In alternative applications, the sweetener system; sucrose, glucose syrup, invert sugar, dextrose, or in ice cream technology other suitable sweeteners that can be used, alone or in combination It may contain. The sweetener system adds sweetness to the product, and also... control of the product's freezing point, ice phase formation, texture, and storage. It contributes to maintaining physical stability throughout the period. The milk fat content in ice cream composition ranges from 3% to 12% by weight. The aforementioned milk fat source is cream, butter, milk fat concentrate, or a combination thereof. It can consist of combinations. In a preferred configuration, the source of milk fat... It is cream and / or butter. The milk fat source gives the product its creamy texture and mouthfeel. and contributes to the improvement of melting characteristics. In addition, the fat phase, freezing. 6 the formation of an emulsion structure within the matrix and the homogeneity of functional components It contributes to its distribution. The amount of non-fat milk solids in the ice cream composition is 10-14% by weight. It is within the range. In a preferred application, the amount of non-fat milk dry matter is by weight. It is 10-11%. Non-fat milk dry matter is essential for the structural stability and water retention of the product. It contributes to increasing its capacity. The milk protein system content in ice cream composition ranges from 1-4% by weight. Milk protein system; non-fat milk solids, whey protein concentrate (WPC), milk protein concentrate (MPC) and / or other milk-derived protein It can consist of the following components: The milk protein system ensures the structural stability and water content of the product. It contributes to increasing the retention capacity. The protein matrix is ​​also combined with royal jelly. probiotic microorganisms are homogeneously and balancedly distributed within the product matrix. It supports its distribution. The amount of royal jelly in ice cream composition ranges from 0.1% to 1.5% by weight. (Preferred) In a given application, the amount of royal jelly is approximately 0.5% by weight. Royal jelly is fresh. It is available in frozen or lyophilized form. Royal jelly is the basis of the invention. It is one of the functional components and gives the ice cream composition functional properties. It is profitable. The amount of royal jelly, the technological characteristics of the ice cream composition, and The probiotic microorganism used is determined in a way that is compatible with the microorganism. The ice cream composition that is the subject of the invention contains at least one probiotic microorganism. It contains probiotic microorganisms at an initial level of 10⁷-10¹¹ cfu / g. It is within this range. In a preferred practice, the initial stage of probiotic microorganisms... The level is approximately 10⁹ cfu / g. Probiotic microorganisms are preferred in applications. Lacticaseibacillus acidophilus LA-5 and / or Lacticaseibacillus rhamnosus GG (LGG). The aforementioned probiotic microorganisms can be used alone or together. It can be used in alternative applications such as ice cream production and storage. Different probiotic microorganisms that can maintain their viability under these conditions, alone or They can be used in combination. Probiotic microorganisms, ice cream. giving its composition probiotic properties and the composition of ice cream These are the biological components that constitute its functional character. In a preferred application, the ice cream composition should contain at least 1-6% by weight. It contains a prebiotic component. This prebiotic component is inulin, 7 fructooligosaccharide (FOS), galactooligosaccharide (GOS) or a similar prebiotic They can be components, either individually or in combination. It can be used. The prebiotic component ensures the viability of probiotic microorganisms. It contributes to the support and creation of a symbiotic effect. The amount of emulsifier system in the ice cream composition is 0.1-1.0% by weight. It is within this range. In a preferred application, the emulsifier system includes mono and diglycerides. It includes. In alternative applications, the emulsifier system is used in the ice cream composition. different food additives or their physical stability that can ensure its stability They can be formed using combinations. The emulsifier system, the oil phase ensuring stable distribution of the emulsion within the freezing matrix It contributes to increasing its stability. It also improves the product texture. more even distribution of air cells and what occurs during storage It supports reducing potential structural damage. The amount of stabilizer system in the ice cream composition is 0.1-1.0% by weight. It is within this range. The aforementioned stabilizer system includes guar gum, locust bean gum (LBG), It may contain carboxymethyl cellulose (CMC), carrageenan and / or modified starch. In alternative applications, the stabilizer system stabilizes the physical composition of the ice cream. different food additives or combinations thereof that can ensure its stability It can be created using a stabilizer system that controls the flow of free water. This helps in removing and limiting the growth of ice crystals. In addition, the melting resistance and physical stability of the ice cream composition increasing the homogeneity of functional components within the ice cream composition. It supports the continuation of its distribution. The amount of flavoring components in ice cream composition is 0.001-0.5% by weight. It is within this range. In a preferred application, the flavor component is natural vanilla extract. and / or contains flavorings. In alternative applications, flavoring components are used. The flavor component can be changed according to the characteristics of the ice cream composition. It contributes to the improvement of the sensory characteristics of the product. In a preferred application, the ice cream composition is 0.001-0.05% by weight. It contains at least one natural coloring agent. The natural coloring agent in question is annatto. and / or other natural colorants may be used. The natural colorant used, The composition of the ice cream can be modified according to its characteristics. Natural. 8 coloring helps to enhance the natural appearance of the ice cream composition and It contributes to ensuring color standardization. The ice cream composition that is the subject of this invention contains royal jelly and probiotic microorganisms, and milk. The base is located together within the ice cream matrix. The ice cream composition The components of the ice cream composition include royal jelly and probiotic microorganisms. the controlled and homogeneous presence of ice cream composition within it preservation of its physical and sensory properties and stability during storage They are brought together in a way that will support their continuation. Within the scope of the invention, the aforementioned ice cream composition and the mentioned The composition's production process is considered as a complementary technical system. This includes the components that make up the ice cream composition and the production process. The process parameters applied during the process were evaluated together with royal jelly and the use of probiotic microorganisms in milk-based ice cream matrix An integrated structure is being created for this purpose. Production aimed at obtaining the ice cream composition described above. The method is explained in detail below. The production method described in the invention is the preparation of the ice cream composition. pasteurization, homogenization, cooling and maturation, royal jelly and probiotics addition of microorganisms at appropriate process stages and freezing It includes the following stages. The aforementioned production method then involves shaping, The production method includes packaging, curing, and storage stages. This can be achieved in continuous or intermittent ice cream production systems. The first stage of the production method is the basic mixture of the ice cream composition. It is being prepared. In this context, water, milk fat source, non-fat milk solids, milk proteins, flavoring system, emulsifier and stabilizer system in the amounts given above. By mixing them in these proportions, a homogeneous ice cream mixture is obtained. This In this stage, the components are mixed homogeneously to form the ice cream composition. It ensures the formation of its basic structure. The raw materials used in production are food. They are selected in accordance with the legislation and will not cause phase separation in the mixture. A homogeneous structure is formed in this way. In particular, the milk protein system, milk fat, The use of emulsifier and stabilizer components in specified amounts, freezing It contributes to maintaining the physical stability of its composition. 9 The prepared ice cream mixture is packaged to ensure microbiological safety. It undergoes a pasteurization process. The pasteurization process takes place at a temperature of 65-85 °C. It is carried out within the range. In a preferred practice, the pasteurization temperature The temperature range is 70-75 °C, with a more preferred application being around 72 °C. The pasteurization time is between 30 and 300 seconds. This is a preferred practice. The mentioned time ranges from 60 to 180 seconds, while in a more preferred application... The pasteurization process takes approximately 120 seconds. This can be done using plate, tubular, or hybrid pasteurization methods. This can be achieved using any of the following systems: Pasteurization. This process ensures the microbiological safety of the ice cream mixture and proper the ice cream composition by applying a temperature-time combination It contributes to the preservation of quality. Microbiological aspects during pasteurization. While creating conditions that ensure safety, unnecessary heat load is not added to the ice cream mixture. Care is taken to ensure that it is not implemented. After the pasteurization process, the ice cream mixture undergoes a homogenization process. It is maintained. The homogenization process is a single or double-stage homogenization. This is achieved in the system within a pressure range of 100-250 bar. A preferred method... In practice, a homogenization pressure in the range of 120-180 bar is preferred. In practice, the pressure is approximately 150 bar. The homogenization process removes particles from the oil phase. reducing its size and ensuring the components are homogeneous within the freezing matrix. It ensures even distribution. This helps to increase emulsion stability and prevents freezing. This contributes to improving the physical structure of its composition. Homogenization pressure should be appropriate to the structure of the target ice cream composition. This is determined as; phase separation due to insufficient homogenization or excessive mechanical stress negatively affects the structure of the ice cream composition. is being prevented. After the homogenization process, the ice cream mixture should be processed as quickly as possible. It is cooled to a temperature range of 0-6 °C. Maturation is a preferred practice. The temperature is between 2-5 °C. The chilled ice cream mixture is left for 2-24 hours. It is matured. In the preferred method, the maturation period is 4-12 hours. It is within this range. The ripening process involves the hydration of milk proteins and the use of stabilizers. by activating the system and ensuring the crystallization of the fat phase, the ice cream mixture This helps to bring the material to a structure suitable for freezing. In preferred applications, the composition should contain prebiotic components. the aforementioned prebiotic component is frozen before or after the ripening process. It is added to the mixture and distributed homogeneously within the mixture. Following the maturation process, the functional components are processed in the appropriate stages. Royal jelly is added to the ice cream mixture. Royal jelly contains bioactive components. controlled freezing at an appropriate process stage to ensure preservation It is added to the mixture. In a preferred application, royal jelly is homogenized. It is added to the ice cream mixture after the processing and before the freezing process. and is evenly distributed throughout the mixture. The amount of royal jelly depends on the ice cream. It is determined by considering its composition and the intended functional properties. Probiotic microorganisms prevent viability loss due to high temperatures. In order to achieve this, after the pasteurization process is completed, the ice cream mixture is brought to the appropriate temperature. After reaching the destination, it is added to the mixture. Probiotics are a preferred ingredient in this application. Lacticaseibacillus acidophilus LA-5, as a microorganism, Lacticaseibacillus Probiotics are used. rhamnosus GG (LGG) or a combination thereof. The initial level of microorganism is adjusted to the range of 10⁷-10¹¹ cfu / g. Furthermore... In a preferred practice, the initial level of probiotic microorganisms is approximately The concentration is 10⁹ cfu / g. The addition of probiotic microorganisms after pasteurization, contributing to preventing their exposure to high temperatures and preserving their vitality This is achieved by freezing after the addition of probiotic microorganisms. They are evenly distributed within the mixture. Ice cream mix containing functional ingredients, for continuous or batch operation. It is frozen in the freezer system. Freezing during the freezing process. Overrunning is applied by introducing air into the composition at a rate of 40-120%. Preference In a given application, the overrun (air release) value is in the 60-90% range, which is more preferred. In a given application, this rate is approximately 80%. Checking the overrun value, the volume, texture, melting behavior and physical properties of the ice cream composition It contributes to the regulation of its stability. During the freezing process, it also... The distribution of air cells and the formation of ice crystals are controlled during freezing. The amount of air added to the composition is appropriate for the desired ice cream texture. Air is selected and kept as constant as possible throughout the production process. uncontrolled changes in quantity affect the volume, texture, and composition of the ice cream. 11 the negative effects it may have on melting behavior and physical stability This stage is monitored throughout the production process to ensure its limitation. After the freezing process, the ice cream composition is transformed into the desired product form. It is shaped accordingly. The aforementioned ice cream composition comes in cups, cones, Ice cream can be shaped into sticks, sandwiches, or other suitable forms. The composition also includes different ice cream forms such as squeezable packaging or similar. It is possible to apply this. The shaped ice cream composition is placed in suitable packaging. It is filled and packaged. In a preferred application, low oxygen levels are used. A barrier-type packaging material with permeability is used. The aforementioned Packaging helps reduce quality losses caused by oxygen during storage, preserving the sensory and functional properties of the ice cream composition. It contributes to supporting the storage stability of the components. Packaging contamination of the ice cream composition from the external environment during the process Hygiene conditions are provided to prevent this. The packaged ice cream composition is rapidly cured in the curing tunnel. It is hardened by freezing. After the hardening process, it is frozen. The composition is stored at -18 °C or lower. A preferred method is... In practice, the storage temperature is between -20 °C and -30 °C. During storage... preservation of the cold chain, physical properties of the ice cream composition and It contributes to maintaining the viability of probiotic microorganisms. The cold chain must remain uninterrupted throughout the distribution process of the ice cream composition. protection is ensured. After the production processes are completed, the ice cream composition will be analyzed. Microbiological, physicochemical, textural, and sensory analyses are performed. In a preferred application, probiotic viability and physical stability throughout shelf life, Textural properties, melting behavior, and sensory properties are monitored. The final probiotic. The viability is at least 10⁶ cfu / g. In a preferred application, the final probiotic viability is 10⁶- It is in the range of 10⁸ cfu / g. The repeatability of the production method is ensured through the aforementioned controls. This is confirmed. In particular, probiotic viability is a physical component of the ice cream composition. product composition and quality criteria are monitored throughout its stability and shelf life. industrial-scale repeatability and sustainability of the production method It is confirmed. 12 Product composition and process parameters are controlled together throughout the production process. This is done by adding royal jelly at the appropriate processing stage and probiotics. the inclusion of microorganisms in the mixture without exposing them to high temperatures; Pasteurization contributes to preserving the properties of functional components. homogenization, ripening, overrun (aeration), hardening, and storage. Applying these conditions within the specified ranges ensures the physical composition of the ice cream. and the preservation of its sensory characteristics and the repeatability of its production on an industrial scale. It supports the implementation in this way. The invention covers pasteurization temperature and duration, homogenization pressure, Maturation period, addition of functional components, air introduced into the product quantity and storage conditions within the operating ranges defined above. It can be adapted according to the characteristics of the ice cream composition. The invention applies to milk-based frozen desserts and similar products, provided that the same technical principles are maintained. It can also be adapted to frozen dairy products. The invention is based on a specific recipe, a specific method. The equipment is not limited to a single probiotic strain or a specific production line, but uses the same technology. with equivalent components, process parameters and production practices that produce the effect It can be accomplished. The invention concerns the ice cream composition and production method, as well as royal jelly and probiotics. the ability of microorganisms to be used together within the same milk-based ice cream matrix This structure ensures the viability of probiotic microorganisms and Contributes to preserving the properties of functional components during production and storage. It also provides the physical and sensory properties of the ice cream composition. preservation and replicable production on an industrial scale It enables its realization.

Claims

1. Water, flavoring system, milk fat source, non-fat milk solids, milk protein a milk-based ice cream containing an emulsifier system and a stabilizer system. Its composition includes royal jelly and at least one probiotic microorganism. It includes.

2. An ice cream composition conforming to Claim 1, characterized by the fact that it contains royal jelly. It is found in a concentration of 0.1-1.5% by weight.

3. An ice cream composition conforming to Claim 1, characterized by its probiotic properties. microorganism Lacticaseibacillus acidophilus LA-5 and / or It is Lacticaseibacillus rhamnosus GG (LGG).

4. An ice cream composition conforming to Claim 1, characterized by its final probiotic content. Its viability must be at least 10⁶ cfu / g.

5. An ice cream composition conforming to Claim 1, characterized by having a water content of 45% by weight. 60, sweetener system 15-22% by weight, milk fat source 3-12% by weight, non-fat milk dry matter 10-14% by weight, milk protein system 1- by weight 4. emulsifier system 0.1-1.0% by weight and stabilizer system by weight It contains 0.1-1.0%.

6. An ice cream composition conforming to Claim 1, characterized by the following: the source of milk fat... cream, butter, milk fat concentrate or combinations thereof It is the selection process.

7. An ice cream composition conforming to Claim 1, characterized by its milk protein system. non-fat milk solids, whey protein concentrate (WPC), milk protein concentrate (MPC) and / or other milk-derived protein components It is the formation of.

8. An ice cream composition conforming to Claim 1, characterized by its flavoring system. It contains sucrose, glucose syrup, invert sugar and / or dextrose.

9. An ice cream composition conforming to Claim 1, characterized by its emulsifier system. It contains mono- and diglycerides. 14 10. An ice cream composition conforming to Claim 1, characterized by its stabilizer. The system contains guar gum, locust bean gum (LBG), carboxymethyl cellulose (CMC), It contains carrageenan and / or modified starch.

11. An ice cream composition conforming to Claim 1, with the characteristic of being 1-6% by weight. It must contain at least one prebiotic component in a certain percentage.

12. An ice cream composition conforming to claim 11, characterized by its prebiotic component. inulin, fructooligosaccharide (FOS), galactooligosaccharide (GOS) or their derivatives It consists of combinations.

13. An ice cream composition conforming to Claim 1, with the characteristic of having 0.001-0.5% by weight. It must contain at least one flavor component in that percentage.

14. An ice cream composition conforming to Claim 1, with the characteristic of containing 0.001% by weight. It must contain at least one natural coloring agent in a ratio of 0.05%.

15. The method for producing ice cream composition in accordance with Claim 1, and its characteristics are: - water, milk fat source, non-fat milk solids, milk proteins, sweetener the system, emulsifier system and stabilizer system are mixed to create a homogeneous mixture. preparing an ice cream mix, - the prepared ice cream mixture is subjected to a pasteurization process, - homogenization of the ice cream mixture after pasteurization process subjected to the process, - cooling the ice cream mixture after the homogenization process and maturation, - after the homogenization and freezing process of royal jelly first, it should be added to the ice cream mixture. - at least one probiotic microorganism in the pasteurization process After completion and after the ice cream mixture has cooled, the ice cream to be added to the mixture and - Ice cream containing royal jelly and at least one probiotic microorganism. It involves the stages of freezing the mixture.

16. A production method that complies with claim 15, characterized by the pasteurization process being 65-85°C. It should be performed within the temperature range of °C and for a duration of 30-300 seconds.

17. A production method that complies with claim 15, characterized by its homogenization process. It is performed within a pressure range of 100-250 bar.

18. A production method that complies with claim 15, characterized by its homogenization process. then the ice cream mixture is cooled to a temperature range of 0-6 °C and 2-24 It is matured for a period of hours.

19. A production method that complies with claim 15, characterized by the presence of probiotic microorganisms. The initial amount to be added to the ice cream mixture is 10⁷-10¹¹ cfu / g.

20. A production method that complies with claim 15, characterized by the freezing process. The amount of air added to the ice cream composition is between 40-120%. It is the fact that.

21. A production method that complies with claim 15, characterized by the fact that the ice cream is frozen. shaping, packaging and hardening of its composition It includes the stages.