1. Not packaged frozen confectionery product for cooking frozen confection without stirring, the system comprising coagulated proteins including casein and whey protein, where the coagulated protein system is prepared by subjecting a composition containing milk proteins at pH 5,6-6,5, heat treatment at a temperature of 80-90 ° C or from 90 ° C to 160 ° C for a period of time of from 1 second to 60 min.2. Confectionery product according to claim 1, characterized in that the system coagulated proteins are present in an amount of from 0.5 to 4% .3. Confectionery product according to claim 1, which is not fermentirovannym.4. Confectionery product according to claim 2, which is not fermentirovannym.5. The confectionery product of claim 1 containing 0.5-20%, preferably 0.5-12%, most preferably 0-5,5% fat, 5-15% skimmed milk solids, 5-30% sweetener and a stabilizing system comprising an emulsifier in an amount up to 6% .6. Confectionery product according to claim 2, comprising 0.5-20%, preferably 0.5-12%, most preferably 0-5,5% fat, 5-15% skimmed milk solids, 5-30% sweetener and a stabilizing system comprising an emulsifier in an amount up to 6% .7. Confectionery product according to claim 3 containing 0.5-20%, preferably 0.5-12%, most preferably 0-5,5% fat, 5-15% skimmed milk solids, 5-30% sweetener and a stabilizing system comprising an emulsifier in an amount up to 6% .8. Confectionery product according to claim 4, containing 0.5-20%, preferably 0.5-12%, most preferably 0-5,5% fat, 5-15% skimmed milk solids, 5-30% sweetener, and a stabilizing system comprising an emulsifier in an amount up to 6% .9. The confectionery product of1. Не замороженный упакованный кондитерский продукт для приготовления замороженного без перемешивания кондитерского изделия, содержащий систему коагулированных белков, включающих казеин и сывороточный белок, где систему коагулированных белков получают, подвергая композицию, содержащую молочные белки при рН 5,6-6,5, тепловой обработке при температу
