FROZEN CONFECTIONARY PRODUCTS WITH IMPROVED TEXTURE Russian patent published in 2015 - IPC A23G9/38 

FIELD: food industry.

SUBSTANCE: invention is related to a method for manufacture of frozen confectionary products. The frozen confectionary product manufacture method envisages provision of an ice cream mixture containing milk proteins, pH value being 5.6 - 6.5. Then the mixture is homogenised and heated at a temperature of 90°C - 140°C during 5 sec - 30 min till at least partial formation of a coagulated protein system including casein and whey protein. Then the mixture is cooled and, optionally, maintained. The frozen confectionary product manufacture method envisages provision of an ice cream mixture containing milk proteins, pH value being 5.6 - 6.5. Then the mixture is homogenised and heated at a temperature of 90°C - 140°C during 5 sec - 30 min till at least partial formation of a coagulated protein system including casein and whey protein. Then the confectionary product may be delivered for hardening. Additionally, one proposes versions of the manufactured frozen confectionary product.

EFFECT: invention allows to improve texture and organoleptic properties of manufactured frozen confectionary products based on low fat formulae.

37 cl, 2 tbl, 2 ex