METHOD FOR PRODUCING ICE CREAM USING PROTEIN AGGREGATION IN THE PRESENCE OF FREE DIVALENT CATIONS Russian patent published in 2021 - IPC A23G9/04 A23G9/32 

FIELD: food industry.

SUBSTANCE: method for producing ice cream includes following stages. A composition of ingredients is provided containing micellar caseins and whey proteins and having pH of 6.1-7.1 and protein concentration of 1-15 wt.%. The ratio of casein to whey protein in the composition of ingredients is 90/10-60/40. 3-25 mM of divalent calcium cations are added to ensure the concentration of free divalent cations of 3-8 mM in the composition of ingredients. The composition of ingredients is homogenized, pasteurized, and the composition of ingredients is mixed at a temperature of 80-100°C for a period of 0.5-3 min to form agglomerated proteins containing caseins and beta-lactoglobulin from whey proteins. Agglomerates have a size of 5-50 mcm, measured by the average diameter D_(4,3). The composition of ingredients is frozen, including fat in amount of 0.5-20 wt.%, milk solids without fat in amount of 5-15 wt.%, sweetener in amount of 5-30 wt.%, a stabilizer system in amount of up to 6 wt.%.

EFFECT: invention provides a product with improved texture and taste sensations, allows texturing systems based on milk protein with reduced fat content and provides a reduction or rejection of the use of additional hydrocolloids and/or emulsifiers.

11 cl, 25 dwg, 5 tbl, 4 ex