TECHNICAL FIELD The present invention relates to a liquid composition for frozen confectionery, in particular, a composition that can be stored at ambient temperature suitable for producing fresh frozen confectionery. 0.01 to 2% whey protein, 0.01 to 3% by weight stabilizer, less than 4.5% by weight fat, less than 15% by weight sweetener, at least 25% by weight of total composition (by weight) Of fruit, having a pH in the range from 3.5 to 4.2, preferably in the range from 3.6 to 3.8, and a solids content in excess of 10% by weight. The present invention also relates to a process for preparing the liquid composition and a process for preparing the frozen composition.(FIG.本発明は冷凍菓子のための液体組成物、特にできたての冷凍菓子を製造するのに適した常温保存可能な組成物に関する。総組成物(重量)の0.01~2%の乳清タンパク質、0.01~3重量%の安定剤、4.5重量%未満の脂肪、15重量%未満の甘味料、少なくとも25重量%の果実を含み、3.5~4.2の範囲、好ましくは3.6~3.8の範囲のpH、及び10重量%を超える固形分含量を有する、冷凍菓子のための液体組成物。本発明はその液体組成物の製造方法及び凍結組成物の調製方法にも関する。【選択図】図2
