Patent ID: 8349385

Claim:
A method for the production of a sweet with a long shelf-life in the form of a soft, creamy, form-stable and foamed mass, comprising milk components, said sweet having a milk protein content of 5.5 to 20% by weight, based on the total weight of the sweet, a fat-free dry milk mass of 14 to 55% by weight, based on the total weight of the sweet, and a degree of denaturation of the whey proteins ≦10%, edible fats, at least part of said edible fat being contained in crystallized form at room temperature, sugar and/or sugar substitutes, said sweet not containing any lactose crystals that can be perceived by the consumer, and water, wherein edible fat agglomerates in crystallized or non-crystallized form have a volume-related particle size D50.3 of 3.5 to 18 μm such that 50% of the particle volume is taken up by agglomerates that are smaller than 3.5 to 18 μm which causes improved stability of structure and lowers segregation tendency of said foamed mass, comprising the following production steps: a) mixing pasteurized, fresh whole milk, sour whole milk or whole milk yoghurt and/or pasteurized, fresh semi-skimmed milk, sour semi-skimmed milk or semi-skimmed yoghurt and/or pasteurized, fresh skimmed milk, sour skimmed milk or skimmed milk yoghurt with sugar and/or sugar substitutes and, optionally, other additives; b) adjusting the mixture obtained in step a) by means of gentle evaporation at a temperature of ≦60° C. and a pressure of <1 bar or by freeze drying to the desired dry substance content; c) dispersing a fat phase containing edible fats and, optionally, emulsifiers in the concentrated aqueous mixture obtained in step b) using a rotating microporous membrane hollow cylinder, the outer surface of which faces the aqueous phase and the inner surface of which faces the fat phase, the surface facing the aqueous phase having an outer membrane layer with pores ≦1 μm; d) pasteurizing the sweet obtained in step c) at temperatures of max. 80° C.; and e) cooling the sweet, optionally mixing in lactose microcrystals, foaming the sweet by blowing in gas and crystallising out at least part of the edible fat of the sweet.