JP6284724B2 - Ice confectionery, ice confectionery element and method for producing ice confectionery - Google Patents

Description

  The present invention relates to an aerated ice confection, an ice confectionery element for producing an aerated ice confection, and a method for producing the ice confection.

  According to the Ordinance of Milk, etc., ice cream has a milk solid content of 15.0% or more, milk fat content of 8.0% or more, ice milk has a milk solid content of 10.0% or more, milk fat content of 3.0% or more, and lact ice A milk solid content of 3.0% or more is defined as ice confectionery. For ice cream, ice milk, and lacto ice, raw materials such as oils and fats and emulsifiers and production methods have been studied, and various types of products have been released. On the other hand, ice confectionery uses no or little oil and fat, and further has a low milk solid content, so the form of the product is limited and the texture is similar.

  Patent Document 1 discloses a frozen dessert that is prepared by mixing a frozen processed food and a frozen dessert mix and then freezing the mixture. Patent Document 2 discloses an aerated food produced by foaming in a state where whey protein and a thickening polysaccharide are used in combination, and a frozen food obtained by freezing the aerated food.

JP 2012-1000053 A JP 2008-99650 A

  Patent Document 1 describes a frozen dessert manufactured from an aerated processed food containing egg white, whey and thickening polysaccharide. However, it is necessary to separately manufacture aerated processed food in which egg white and whey proteins are partly aggregated to form a polymer. However, there is a problem that bubbles are destroyed during mixing and air content is insufficient. In addition, Patent Document 2 describes an aerated food product using whey protein and a thickening polysaccharide in combination, but the manufacturing process becomes complicated, for example, by using a product obtained by heat-treating whey protein. In addition, since bubbles are maintained even at room temperature, the melting of the mouth becomes worse when used for ice confectionery.

  Accordingly, the present invention has been made to solve the above-described problems, and the object of the present invention is a simpler method than the conventional method, which includes an unprecedented texture that imparts excellent foaming properties. It is an object of the present invention to provide a method for producing a frozen ice confectionery, an ice confectionery element, and an ice confectionery.

In order to achieve the above object, the present invention comprises the following arrangement. That is, the frozen dessert according to the present invention includes any one or more of protein or peptide, cyclodextrin, thickening polysaccharide, acidulant, and water, and is foamed to have a specific gravity of 0.3 to 0.00. 6, milk solid content is less than 3.0 wt%, milk fat content is less than 3.0 wt%. According to this configuration, the liquid before freezing is bubbled by containing air, the foam is retained , and there are many bubbles even in frozen desserts after freezing . It is a frozen dessert. In addition, in the low pH range, it prevents the insoluble matter produced by the precipitation of protein or peptide, so that the foaming effect does not decrease.

  Moreover, in this invention, it is preferable that the said protein or the said peptide is any one or more derived from milk, soybean, kidney beans, wheat, and an egg. According to this, delicious ice confectionery can be obtained with excellent melting in the mouth and rapid disintegration in the oral cavity.

In the present invention, the thickening polysaccharide is preferably HM pectin, soybean polysaccharide, or sodium carboxymethylcellulose . According to this, precipitation of the protein or peptide due to pH reduction does not occur.

In order to achieve the above object, the present invention comprises the following arrangement. That is, the ice confectionery according to the present invention is an ice confectionery element for producing ice confectionery, and includes at least one of protein or peptide, cyclodextrin , thickening polysaccharide, and acidulant , The weight ratio of any one or more of protein or peptide and cyclodextrin is 1: 0.05 to 1: 100. According to this structure, increase the foamability increases the viscosity of the liquid obtained by dissolving the elements of frozen confections, comprising foam is easily maintained. In addition, in the low pH range, it prevents the insoluble matter produced by the precipitation of protein or peptide, so that the foaming effect does not decrease.

In the present invention, the thickening polysaccharide is preferably HM pectin, soybean polysaccharide, or sodium carboxymethylcellulose . According to this, precipitation of the protein or peptide due to pH reduction does not occur.

  In order to achieve the above object, the present invention comprises the following arrangement. That is, in the method for producing ice confectionery according to the present invention, the above-mentioned ice confectionery element is dissolved in water, the dissolved liquid is cooled to 0 ° C. or lower and foamed with stirring to give a specific gravity of 0.3 to 0.00. 6 is a feature. According to this configuration, it is possible to produce an ice confection having an unprecedented texture by imparting excellent foaming properties by a simpler method than conventional methods.

Frozen dessert according to the present invention, according to the elementary and frozen confections method for producing frozen confections, than traditional can impart excellent foaming property by a simple method, pH by adding acidulant for seasoning is decreased also, a combination of desired polysaccharide thickener, by addition, since insoluble matter the proteins or peptides are produced by precipitation is prevented from precipitating, foaming effect is not reduced, by aerated frozen confections Can be manufactured . Furthermore, the viscosity increases, the foaming property increases, the bubbles are easily retained, and the liquid is frozen while leaving many bubbles, so that an ice confection with an unprecedented texture can be obtained.

  Hereinafter, embodiments of the present invention will be described in detail. Unless otherwise specified, “%” means “% by weight”.

  The ice confection of this embodiment is something other than ice cream, ice milk, lacto ice in the Ministerial Ordinance such as milk. Specifically, the ice cream has a milk solid content of 15.0% or more, a milk fat content of 8.0% or more, Ice milk has a milk solid content of 10.0% or more, milk fat content of 3.0% or more, and lacto ice has a milk solid content of 3.0% or more, and anything other than this is defined as ice confectionery. For this reason, the ice confectionery of this embodiment has a milk solid content of less than 3.0% and a milk fat content of less than 3.0%.

  In addition, the frozen dessert of this embodiment includes one or more of proteins or peptides, and further includes cyclodextrin. Since conventional ice confectionery has a small amount of milk solids and milk fat, even if air is included in the liquid before freezing, it is immediately defoamed. However, the ice confectionery of this embodiment can be made to foam by adding air to the liquid before freezing even if the milk solids content and milk fat content are small, and the liquid can be frozen while leaving more bubbles. it can. Further, the oil and fat can be sufficiently foamed without being cured under any freezing conditions. This is different from conventional ice cream or the like that contains fats and oils and is foamed by an emulsifying action. Moreover, since the inside of the ice confectionery of this embodiment contains air and it is a bubble, specific gravity becomes small and specific gravity becomes the range of 0.3-0.6. As a result, when the ice confectionery is sprinkled using tableware such as a spoon, the texture is unprecedented.

  The ice confection production method of the present embodiment does not require mixing with meringue or the like produced by frothing egg white before freezing to produce foam, and can produce an ice confection having a stable mouth melting feeling by a simple method. Furthermore, the foaming effect of this embodiment is not affected by the pH and the freezing temperature, and the physical properties of ice confection are not affected by the temperature during eating.

(Proteins and peptides)
The protein and peptide used in the present embodiment are not particularly limited as long as they are foaming proteins and peptides. Any peptide may be used as long as the peptide is degraded by protease with a low molecular weight. The product may be a commercially available product. Casein products such as casein sodium produced from milk protein are also included in the protein used in this embodiment. The amount of protein and peptide used in the present embodiment is preferably 0.017 to 5.0%, particularly preferably 0.1 to 2.0%, based on the final ice confectionery weight. If it exceeds 5.0%, protein and peptide are difficult to dissolve, and the taste of protein and peptide will appear in ice confectionery. Becomes worse. Moreover, when the pH of the solution in which the protein and peptide are dissolved is lowered to the isoelectric point or less, a large amount of precipitates are generated and precipitation occurs. On the other hand, if it is less than 0.017%, the foaming effect is reduced.
Moreover, it is preferable that the protein and peptide used in this embodiment are milk-derived, soybean-derived, pea-derived, wheat-derived, egg-derived and water-soluble. By using these, the bubble effect can be easily obtained, and these may be used in combination.

(Cyclodextrin)
The cyclodextrin (hereinafter sometimes abbreviated as “CD”) used in the present embodiment is a cyclic oligosaccharide in which glucose is linked like a crown, and is divided by the number of glucose. There are 8 β-CDs and 8 γ-CDs. The molecular form of cyclodextrin is donut-shaped, and since the inside of the molecule is hydrophobic and the outside is hydrophilic, it has the characteristic of incorporating various molecules into the cavity and stabilizing it. Typical applications are substance stabilizers, solubilizers, emulsifiers, powdering agents and the like. The cyclodextrin used in the present embodiment is preferably α-CD having a high effect. The amount of cyclodextrin used in the present embodiment is preferably 0.08% to 16.0%, particularly preferably 0.5% to 5.0%, based on the final ice confectionery weight. When the amount is more than 15.0%, the texture becomes rough, and when the amount is less than 0.08%, the foaming property is deteriorated.

  The ice confection of this embodiment can be manufactured using the element of ice confectionery containing any one or more of protein or peptide and cyclodextrin. The ice confectionery produced by dissolving the ice confectionery of this embodiment in water and freezing the dissolved liquid while stirring has good aeration and exhibits an unprecedented texture.

(Synergistic effect of protein and peptide combined with cyclodextrin)
The reason why the ice confectionery bubbles are synergistically improved by using the protein and / or peptide together with the cyclodextrin will be described below.

  Even if the protein alone or the peptide alone is weak in effect, it is conventionally known that it has an emulsifying action and foaming property. This is because proteins and peptides are composed of a plurality of amino acids. There are many types of amino acids, such as those having a hydrophobic group and having an affinity for oil, and those having a hydrophilic group and a hydrophilic property, and these form a protein or peptide by peptide bonding. For this reason, since proteins and peptides have both hydrophilic and hydrophobic groups, they have the same structure as emulsifiers, and have emulsifying action and foaming properties. On the other hand, the inside of the cyclodextrin has a property of incorporating a hydrophobic group. For this reason, when a protein and / or peptide is used in combination with a cyclodextrin, the hydrophobic group of the protein or peptide is incorporated into the cyclodextrin. Then, the protein or peptide and the cyclodextrin are combined to form a complex, and the portion that is exposed without being incorporated has more hydrophilic groups, and the proportion of the hydrophobic groups relative to the hydrophilic groups is relatively reduced. As a result, it becomes an emulsifier-like state with many hydrophilic groups, that is, a high HLB value. When ice confectionery containing protein or peptide and cyclodextrin is dissolved in water, the protein or peptide and cyclodextrin are combined to form a complex.

  In general, an emulsifier having a high HLB value has a high foaming effect. From this, it is considered that the liquid containing the complex of protein or peptide and cyclodextrin obtained using the ice confectionery of the present embodiment has increased foamability. Furthermore, since cyclodextrin has the property of inclusion of oil, it has the effect of hiding the physicochemical properties of fat by inclusion of fats contained in proteins, peptides, and ice confectionery. Since the foam produced by foaming is easily broken by the fat content, the fat content is apparently lowered and the foam is maintained without defoaming. In other words, cyclodextrin conceals the hydrophobic groups of proteins and peptides, thereby increasing the HLB value and facilitating foaming, and by enclosing and concealing the fat content in which cyclodextrin coexists, the bubbles persist without disappearing. Two effects produce a synergistic effect. Furthermore, since a complex in which a protein or peptide and a cyclodextrin are bound is stable, it is resistant to changes in pH and can be used under various conditions.

  This embodiment lies in having a strong foaming action and foam stabilizing action even in a small amount of protein or peptide that hardly disappears or foams without disappearing and disappears. This is because, by using cyclodextrin together, a complex is formed by inclusion of the protein or peptide and cyclodextrin, and this complex makes it easy to foam and stabilizes the foam to be difficult to disappear. On the other hand, proteins such as egg white are also known to have a foaming action. This is because egg white contains 10% or more of protein, and foams due to the action of this protein. However, since there are many proteins, denaturation occurs due to freezing and it cannot be used for ice confectionery as in the present invention. Even in the case of making meringue by adding cyclodextrin to egg white, the foaming of the egg white itself is increased, but the foaming effect of the protein in the egg white that is present in a large amount has priority. Can not develop foaming action. As described above, the complex in which the protein or peptide and cyclodextrin are bonded in this embodiment acts as an excellent foaming agent when producing ice confectionery.

  The mixing ratio (weight ratio) between the protein or peptide and the cyclodextrin is preferably 1: 0.05 to 1: 100, particularly preferably 1: 0.1 to 1:50. When using together protein and a peptide, the same range is preferable also about the compounding ratio with the total amount and cyclodextrin. The amount of protein or peptide and cyclodextrin contained in ice confectionery varies depending on the ratio of sugar, acidulant, etc. contained in the ice confectionery, so the protein or peptide is 0.017% to 5% relative to the final ice confectionery. 0.0% is preferably contained, and 0.1 to 2.0% is particularly preferred. The cyclodextrin is preferably contained in the final frozen dessert in an amount of 0.08% to 16.0%, particularly preferably 0.5 to 5.0%.

(Thickening polysaccharide)
It is preferable to add HM pectin, soybean polysaccharide, sodium carboxymethylcellulose (CMC-Na), etc. as thickening polysaccharides to the ice confectionery of this embodiment. In addition, as a seasoning for ice confectionery, a low pH liquid such as fruit juice or an acidulant such as citric acid may be added, and these may be added to the ice confectionery in advance. When the ice confectionery element is dissolved in water and the pH of the liquid is lowered to below the isoelectric point, the protein or peptide contained in the ice confectionery element aggregates, forming an insoluble matter and producing a precipitate. Although the foaming effect is recognized even if precipitation is generated, if the precipitation is generated, the foaming effect is lowered. For this reason, precipitation in a low pH region can be prevented by adding pectin, soybean polysaccharide, CMC-Na and the like. The addition amount of these thickening polysaccharides is preferably 0.02 to 0.50%, particularly preferably 0.05 to 0.40% with respect to the frozen dessert as the final product.

  Further, for the purpose of assisting the aeration, thickening polysaccharides other than those described above may be added. Other thickening polysaccharides include agar, carrageenan, farseleran, alginate, funnel extract, fenugreek gum, guar gum, tara gum, locust bean gum, cassia gum, glucomannan, tamarind gum, starch, modified starch, LM pectin, There are xanthan gum, succinoglucan, gellan gum, native gellan gum, curdlan, pullulan, gelatin, methylcellulose, hydroxymethylcellulose, gum arabic, gum tragacanth and the like. Since the solution becomes viscous, it becomes easier to hold the foam. The amount of addition is preferably 0.02 to 2.0%, particularly preferably 0.1 to 1.0%, based on the frozen dessert as the final product.

(Additive)
The ice confectionery of this embodiment may contain saccharides, acidulants, pigments, fragrances, thickening polysaccharides, high sweeteners, and functional ingredients. Carbohydrate is any one or more of monosaccharide, disaccharide, oligosaccharide, dextrin, and reducing sugar, and the acidulant is citric acid, malic acid, lactic acid, acetic acid, maleic acid, fumaric acid, adipic acid, phytic acid , And their salts. Examples of high sweeteners include aspartame, sucralose, acesulfame K, saccharin sodium, stevia, rahan fruit, and neotame. Examples of functional components include vitamins, minerals, functional oligosaccharides, agarooligosaccharides, various polyphenols, and herbal medicine components. Moreover, you may add these to the above-mentioned ice confectionery.

(Method for producing ice confectionery)
In the method for producing ice confection of this embodiment, a powder containing any one or more proteins or peptides and cyclodextrin is dissolved in a predetermined amount of water, and the dissolved liquid is stirred to foam. Freeze while still. In addition, sugar, acidulant, pigment, flavor, HM pectin and the like may be dissolved in water. As for the method for dissolving the powder, heating is not necessary as long as it is only a component that dissolves in cold water. After cooling, the iced dessert frozen and aerated while being foamed at 0 ° C. or lower with stirring is produced.
The specific gravity of the solution after the ice confectionery element is dissolved in water and before it is aerated is not particularly limited, but is 1.0 or more, and this solution can be foamed to produce ice confectionery. The specific gravity of ice confectionery is preferably 0.3 to 0.7, particularly preferably 0.3 to 0.5. If it is less than 0.3, the mouthfeel is too light and the production becomes difficult. If it is greater than 0.7, it is difficult to differentiate from ordinary ice confectionery with less air content.

  The ice confection of this embodiment can produce an aerated ice confection stable at pH 2.5 to 7.0. Moreover, the stable aerated ice confectionery can be manufactured in the sugar degree 0-40. Since the resulting ice confection is aerated, the surface immediately dissolves when it is eaten and disintegrates. Therefore, the spoon is very good and the ice confection has an unprecedented texture.

The materials used in the examples are as follows. Note that cluster dextrin (registered trademark), dextrin (1), and dextrin (2) are not cyclodextrins.
α-Cyclodextrin: Cyclochem Corp. β-Cyclodextrin: Nippon Food Processing Co. Ltd. γ-Cyclodextrin: Cyclochem Corp. Cluster Dextrin: Glyco Nutrition Foods Corp. Dextrin (1): Paindex # 4, Matsutani Chemical Industries Dextrin (2): Paindex # 100, Matsutani Chemical Industries milk peptide (1): C800, casein protein-derived peptide, Morinaga Milk Industry milk peptide (2): W800, whey protein-derived peptide, Morinaga Milk Industry whey Protein (1): WPI895, manufactured by Fontera Japan Co., Ltd. Whey protein (2): Bipro, manufactured by Koyo Trading Co., Ltd. Soy peptide: Versa Whip 500, manufactured by Koyo Trading Co., Ltd. Soy protein: Fujipro CL, manufactured by Fuji Oil Co., Ltd. Egg protein: dried Egg white ELS (manufactured by QP)
Wheat protein-derived peptide: Kelly Japan Co., Ltd. Pea-derived peptide: Pea peptide, OCI Co. Casein sodium: DMV Co. HM pectin: Inagel JP-30, Ina Food Industry Co., Ltd. Soy polysaccharide: Soya Five S, Fuji Oil Co., Ltd. CMC-Na manufactured by Serogen F-907 A, Locust Bean Gum manufactured by Daiichi Kogyo Seiyaku Co., Ltd .: Inagel L-15, manufactured by Ina Food Industries Co., Ltd. Agar: Ina Agar Ena, manufactured by Ina Food Industrial Co., Ltd., Carrageenan: Inagel E-150, Ina Food Industry Co., Ltd. Far Celeran: Far Celeran, Ina Food Industry Co., Ltd. Alginate: Na Alginate, Inagel GS-70, Ina Food Industry Co., Ltd. Funori Extract: Funori Extract, Ina Food Industry Co., Ltd. Guar Gum: Inagel GR-10, Tara gum manufactured by Ina Food Industry Co., Ltd .: Inagel tara gum A, Ina food industry Glucomannan: Inagermannan 100, manufactured by Ina Food Industry Co., Ltd. Tamarind gum: Griroid 3S, DSP Gokyo Food & Chemical Co. Starch: Potato starch, Stabilose 1000, Matsutani Chemical Industries, Ltd. Chemical starch: Yuri 8, Matsutani Chemical Industrial company LM pectin: Inagel JM-15, Ina Food Industry Co., Ltd. Xanthan gum: Inagel V-10, Ina Food Industry Co., Ltd. Gellan gum: Kelco gel, CP Kelco company Native gellan gum: LT-100, CP Kerco company pullulan: PI-20, Hayashibara Shoji Co., Ltd. Gelatin: Inagel N-150, Ina Food Industry Co., Ltd. Methylcellulose: MCE-1500, Shin-Etsu Chemical Co., Ltd. Hydroxymethylcellulose: SFE-4000, Shin-Etsu Chemical Co., Ltd. Arabic gum: Arabic gum A, Asparte made by Ina Food Industry Co., Ltd. : Ajinomoto Co., Inc. Sucralose: Sun Sweet, Saneigen FFI Co., Ltd. Acesulfame K: Sanet D, Kirin Kyowa Foods Co., Ltd. Citric acid: Koda Chemical Co., Ltd. Citric acid Na: Koda Chemical Co., Ltd. Sugar: Toyo Seika Co., Ltd. Made by Food Industry

[Experimental Example 1] (Type of protein or peptide)
Table 1 shows the blending amount of ice confectionery, and Table 2 shows the types of proteins or peptides in Table 1. Let these be Examples 1-10 and Comparative Examples 1-12. Ice confectionery ingredients were produced with the formulations shown in Tables 1 and 2. Specifically, each powder was weighed and mixed, and then this powder was added to 1000 g of 80 ° C. water and stirred to dissolve. This solution was stirred for 8 minutes using an ice creamer (Hypertron Mini HTF-3, manufactured by FMI Co., Ltd.) and cooled to −5 ° C. to produce an aerated ice confection. After production, it was stored at -35 ° C.

Specific gravity was measured about the manufactured ice confectionery, and texture was confirmed. The specific gravity was calculated from the weight of frozen dessert when filled in a 100 mL container by the following formula.
Specific gravity of ice confectionery = weight of ice confectionery per 100 mL (g) ÷ 100
The texture is by 10 panelists. A: Excellent melting in the mouth and quick disintegration in the oral cavity.
B: The same level as conventional ice confectionery.
C: Evaluated according to a judgment standard inferior to conventional ice confectionery. The results are shown in Table 3.

  As described above, the aerated ice confection containing the protein or peptide and cyclodextrin was excellent in mouth dissolution and rapidly disintegrated in the oral cavity, and became a delicious ice confectionery that has never existed in the past. In addition, when either one or more of protein or peptide and cyclodextrin were not included, bubbles were not easily generated, and the specific gravity of ice confectionery increased, which was inferior to conventional ice confectionery.

[Experiment 2] (Types of cyclodextrins)
Table 4 shows the amounts of ice confectionery ingredients, which are designated as Examples 11 to 13 and Comparative Example 13. Ice confectionery was produced with the formulation shown in Table 4. The production method and physical properties of ice confectionery were evaluated in the same manner as in Experimental Example 1. The results are shown in Table 5.

  As described above, in the aerated ice confection using the protein or peptide and the cyclodextrin, the cyclodextrin to be used has the α type which is excellent in mouth dissolution and has the most aeration effect.

[Experimental Example 3] (Using sugars other than cyclodextrin)
Table 6 shows the amounts of ice confectionery ingredients, which are referred to as Example 14 and Comparative Examples 14-16. Ice confectionery was produced with the formulation shown in Table 6. The production method and physical properties of ice confectionery were evaluated in the same manner as in Experimental Example 1. The results are shown in Table 7.

  As described above, in the aerated ice confection containing a protein or peptide and cyclodextrin, dextrins other than cyclodextrin had no aeration effect.

[Experimental Example 4] (Blend amount of protein or peptide)
Table 8 shows the blending amounts of the ice confectionery, which are designated as Examples 15-21. Ice confectionery was produced with the formulation shown in Table 8. The production method and physical properties of ice confectionery were evaluated in the same manner as in Experimental Example 1. The results are shown in Table 9.

  As described above, good results were obtained when the compounding amount of protein or peptide was 0.017% to 5.0%.

[Experimental Example 4] (Cyclodextrin content)
Table 10 shows the amounts of ice confectionery ingredients, which are designated as Examples 22-28. Ice confectionery was produced with the formulation shown in Table 10. The production method and physical properties of ice confectionery were evaluated in the same manner as in Experimental Example 1. The results are shown in Table 11.

  As described above, good results were obtained when the cyclodextrin content was 0.08 to 16.0%.

[Experimental Example 5] (Combination ratio of protein or peptide and cyclodextrin)
Table 12 shows the blending amounts of ice confectionery, which are designated as Examples 29 to 35. Ice confectionery was produced with the formulation shown in Table 12. The production method and physical properties of ice confectionery were evaluated in the same manner as in Experimental Example 1. The results are shown in Table 13.

  As described above, an iced dessert having a good texture that is aerated can be produced when the blending ratio of protein or peptide and cyclodextrin is 1: 0.05 to 1: 100.

[Experimental Example 6] (Addition of thickening polysaccharide)
Table 14 shows the blending amount of ice confectionery, and Table 15 shows the types of thickening polysaccharides in Table 14. These are referred to as Examples 36 to 58 and 59. Ice confectionery ingredients were prepared with the formulations shown in Table 14 and Table 15. The production method and physical properties of ice confectionery were evaluated in the same manner as in Experimental Example 1. The results are shown in Table 16.

  In Examples 36 to 38 to which HM pectin, soybean polysaccharide, and CMC-Na were added, precipitation of the peptide due to pH reduction was not observed, and it was uniformly dispersed. Further, in Examples 36 to 58 to which the thickening polysaccharide was added, the specific gravity was smaller and more aerated than in Example 59 to which the thickening polysaccharide was not added.

Claims (6)

It contains any one or more of protein or peptide, cyclodextrin, thickening polysaccharide, acidulant, and water, is foamed and has a specific gravity of 0.3 to 0.6, and has a milk solid content of 3 An ice confectionery characterized by being less than 0.0% by weight and milk fat content being less than 3.0% by weight.   The ice confectionery according to claim 1, wherein the protein or the peptide is any one or more of milk, soybean, kidney beans, wheat, and eggs. The ice confectionery according to claim 1 or 2, wherein the thickening polysaccharide is HM pectin, soybean polysaccharide, or sodium carboxymethylcellulose. An element of ice confectionery for producing ice confectionery,
Any one or more of protein or peptide, cyclodextrin , thickening polysaccharide, and acidulant are included, and the weight ratio of any one or more of protein or peptide and cyclodextrin is 1: 0.05- The element of ice confectionery characterized by being 1: 100. The ice confectionery according to claim 4, wherein the thickening polysaccharide is HM pectin, soybean polysaccharide, or sodium carboxymethylcellulose.   The element of claim 4-5 is dissolved in water, the dissolved liquid is cooled to 0 ° C. or lower, and foamed while stirring to make the specific gravity 0.3-0.6. How to make ice confectionery.