JP2019024486A - Sauce for cold confectionery, cold confectionery, and manufacturing method of cold confectionery - Google Patents

Abstract

To provide a sauce for cold confectionery with suppressed flowability.SOLUTION: There is provided a sauce for cold confectionery with suppressed flowability containing pectin and welan gum which are blended at a constant mass ratio and total contents. There is provided a cold confectionery composed of the sauce for cold confectionery and a cold confectionery base material. Further there is provided a manufacturing method of the cold confectionery, having at least a sauce filling process for filling the sauce for cold confectionery to the cold confectionery base material, and a freezing process for freezing the cold confectionery base material in which the sauce for cold confectionery is filled in the previous described process.SELECTED DRAWING: None

Description

  The present invention relates to a frozen confectionery sauce, a frozen confectionery, and a method for producing the frozen confectionery.

  Frozen desserts are one of the most popular products for a long time. Some products use frozen dessert sauces, such as products topped with sauce on the frozen dessert portion, and are attracting a great deal of attention as highly marketable products.

  As such a frozen dessert sauce, for example, in Patent Document 1, “containing agar, further containing at least one of LM pectin and xanthan gum, and with respect to the total weight of the gelling agent-containing composition, A gelling agent-containing composition having an agar content of 0.50% by weight or less, an LM pectin content of 0.40% by weight or less, and a xanthan gum content of 0.10% by weight or less. However, Patent Document 2 states that “a swollen sweet potato fiber characterized by having a solid content of 0.15 wt% or more and 0.2 wt% or less and a viscosity of 2500 cp or more is included. Patent Document 3 discloses "a fruit sauce formed by adding both gum and low methoxyl pectin".

JP 2017-35004 A Japanese Patent Laid-Open No. 11-266788 JP 60-118162 A

  However, such frozen dessert sauces are moved from the original filling position and dripped when they are stored in stockers at stores, etc., or when purchasing frozen desserts at supermarkets, department stores, convenience stores, etc. Therefore, it has been known that there is a problem that a phenomenon such as adhesion to a container lid or the like occurs, leading to a complaint from a consumer (for example, a trader, a consumer, etc.).

  Therefore, the main object of the present technology is to provide a frozen dessert sauce with suppressed fluidity.

  As a result of intensive studies to solve the above problems, the inventors of the present application pay attention to the composition of the frozen confectionery sauce and suppress the flowability of the frozen confectionery sauce by including a specific substance within a predetermined range. Has succeeded in doing so, and has led to the completion of this technology.

In the present technology, first, a frozen dessert sauce having the following characteristics (1) and (2) is provided.
(1) It contains pectin and welan gum, and the mass ratio of the content of welan gum to the content of pectin is 2.0 or less.
(2) The total content of the pectin and the welan gum is 0.2% by mass or more.
In this technique, in this case, pectin may be contained in an amount of 0.05% by mass or more, and welan gum may be contained in an amount of 0.1% by mass or more.

The present technology also provides a frozen dessert sauce having the following characteristics (1) to (4).
(1) containing 0.05 to 0.3% by mass of pectin,
(2) containing 0.1 to 0.34% by weight of welan gum,
(3) The total content of the pectin and the welan gum is 0.2% by mass or more.
(4) The freezing point is −5 ° C. or lower.

The present technology also provides a frozen dessert sauce having the following characteristics (1) to (4).
(1) containing 0.1 to 0.3% by mass of pectin,
(2) containing 0.15-0.34 mass% of welan gum,
(3) The total content of the pectin and the welan gum is 0.3% by mass or more.
(4) The freezing point is −5 ° C. or lower.

  The present technology also provides a frozen dessert comprising the frozen dessert sauce and the frozen dessert base material according to the present technology.

  Further, the present technology includes at least a sauce filling step of filling the frozen dessert sauce with the frozen dessert sauce according to the present technology, and a freezing step of freezing the frozen dessert substrate filled with the frozen dessert sauce by the step. A method for producing frozen desserts is also provided.

  According to the present technology, it is possible to provide a frozen dessert sauce with suppressed fluidity. Note that the effects described here are not necessarily limited, and may be any of the effects described in the present disclosure.

It is a schematic cross section which shows an example of embodiment of the frozen dessert which concerns on this technique. A is a drawing-substituting photograph showing a state before the start of the test, and B is a drawing-substituting photograph showing a state in which the source hangs down and adheres to the lid.

  Hereinafter, preferred embodiments for carrying out the present technology will be described with reference to the drawings. In addition, embodiment described below shows an example of typical embodiment of this technique, and, thereby, the scope of this technique is not interpreted narrowly.

1. Frozen dessert sauce The frozen dessert sauce according to the present technology has the following characteristics (1) and (2).
(1) It contains pectin and welan gum, and the mass ratio of the content of welan gum to the content of pectin is 2.0 or less.
(2) The total content of the pectin and the welan gum is 0.2% by mass or more.
In this technique, in this case, it is preferable that 0.05% by mass or more of pectin and 0.1% by mass or more of welan gum are contained.

Further, the frozen dessert sauce according to the present technology can be further expressed as having the following characteristics (1) to (4).
(1) containing 0.05 to 0.3% by mass of pectin,
(2) containing 0.1 to 0.34% by weight of welan gum,
(3) The total content of the pectin and the welan gum is 0.2% by mass or more.
(4) The freezing point is −5 ° C. or lower.

  By using this technology, a frozen dessert sauce with reduced fluidity can be provided. Specifically, the frozen dessert sauce according to the present technology does not drip even if stored at room temperature for 43 minutes or more, and the sauce does not adhere to the lid of the container, etc. It can be provided to consumers in a very nice state even at times.

  Pectin is a complex polysaccharide contained in plant cell walls and middle leaves, and is mainly composed of polygalacturonic acid with α-1,4-linked galacturonic acid, and the carboxyl group of galacturonic acid is a methyl ester. (Methyl ester).

  The pectin used in the present technology is not particularly limited as long as it is a commercial product for food. Pectin is generally classified into HM pectin having an esterification degree of 50% or more and LM pectin having a degree of esterification of less than 50%. Any of these can be used in the present technology, but it is particularly preferable to use LM pectin.

  In the frozen dessert sauce according to the present technology, the pectin is preferably contained in an amount of 0.05% by mass or more, more preferably 0.08% by mass or more, and further preferably 0.1% by mass or more. Moreover, the range of the pectin content in the frozen dessert sauce is preferably 0.05 to 0.3% by mass, more preferably 0.08 to 0.3% by mass, and further 0.1 to 0.3% by mass. Preferably, it is more preferable to contain 0.2-0.3 mass%. Thereby, fluidity | liquidity can further be suppressed.

  Welan gum is a kind of polysaccharide, and its main chain is composed of D-glucose, D-glucuronic acid, D-glucose and L-rhamnose, and one side chain is L-rhamnose or L-mannose.

The welan gum used in the present technology is not particularly limited as long as it is a commercial product for food. Examples of welan gum used in the present technology include polysaccharides derived from microorganisms produced using Sphingomonas sp. In general, the weight average molecular weight of welan gum is said to be approximately 2 × 10 ⁶ , and is considered to be in the range of 10 ⁴ to 10 ⁸ . The weight average molecular weight can be determined by gel permeation chromatography using HPLC.

  The frozen dessert sauce according to the present technology preferably contains 0.1% by mass or more of this welan gum, more preferably contains 0.12% by mass or more, and more preferably contains 0.15% by mass or more. Moreover, it is preferable that the range of content of the welan gum in the said frozen dessert sauce is 0.1-0.4 mass%, It is more preferable that it is 0.1-0.34 mass%, 0.12- It is more preferably 0.34% by mass, further preferably 0.15 to 0.34% by mass, still more preferably 0.17 to 0.32% by mass, and 0.2 to 0.3% by mass. % Is particularly preferred.

  In the frozen dessert sauce according to the present technology, the total content of the pectin and the welan gum is preferably 0.2% by mass or more, more preferably 0.25% by mass or more, and 0.3% by mass. % Or more is more preferable. Although an upper limit is not specifically limited, It is preferable that it is 1.0 mass% or less, It is more preferable that it is 0.7 mass% or less, It is further more preferable that it is 0.5 mass% or less.

  In the frozen dessert sauce according to the present technology, the content ratio of the pectin and the welan gum is not particularly limited, but is preferably 1: 3.4 to 3: 1.5, and is 1: 2 to 1: 1. It is more preferable. The mass ratio of the welan gum content to the pectin content in the frozen dessert sauce (pectin content / welan gum content) is preferably 2.0 or less, and preferably 1.5 or less. More preferred is 1.0 or less. Thereby, fluidity | liquidity can further be suppressed.

  Furthermore, the frozen dessert sauce according to the present technology preferably has a freezing point of −5 ° C. or lower. If the freezing point is −5 ° C. or lower, the problem that the frozen dessert sauce is likely to flow due to the influence of heat shock during distribution or transaction appears. Therefore, by adopting the composition of the frozen confectionery sauce according to the present technology, it is very effective for such a frozen confectionery sauce that easily flows.

  The solid content of the frozen dessert sauce according to the present technology is not particularly limited, but is preferably 30 to 55% by mass. Thereby, fluidity | liquidity can further be suppressed.

  The viscosity of the frozen dessert sauce according to the present invention is not particularly limited. For example, using an RB80 viscometer (manufactured by Toki Sangyo Co., Ltd.), the measurement conditions are as follows: temperature: 5 ° C., rotation speed: 60 rpm When measured, it is preferably 1700 mPa · s or less, more preferably 1400 mPa · s or less, and particularly preferably 1200 mPa · s or less. If it is within this range, the sterilization suitability by the plate sterilizer is good.

  The pH of the frozen dessert sauce according to the present technology is not particularly limited. In addition, the frozen dessert sauce according to the present technology includes sugars, potatoes, sweeteners, salts, thickeners, emulsifiers, dissolved water, fragrances, pigments, acidulants, fruit juices, as long as the effects of the present technology are not impaired. Fruit puree, coffee, matcha tea, black tea, chocolate, marron paste, caramel, fermented milk and the like may be added.

2. Frozen dessert This technology also provides a frozen dessert comprising the aforementioned frozen dessert sauce and a frozen dessert base material according to the present technology.

  Although the form of the frozen dessert which concerns on this technique is not specifically limited, It is preferable that it is the form by which the sauce for frozen dessert which concerns on this technique was topped on the frozen dessert base material.

  Here, the “frozen confectionery base material” as used in this technology is stipulated in the ice creams, ice milks, lacto ices, sherbet, “standards for food additives, etc.” stipulated by the Ministerial Ordinance. Ice confectionery (for example, popsicle, shaved ice, sleet, etc.), frozen yogurt and the like.

  Ice creams are processed milk or foods made from these as raw materials in accordance with the Ministerial Ordinance on Milk and Dairy Product Component Standards (December 27, 1962, Ministry of Health and Welfare Ordinance No. 52) In addition, it is a product (free of fermented milk) that is frozen from the main raw material and contains 3.0% or more of milk solids. Ice creams are classified into three categories: ice cream, ice milk, and lact ice depending on the amount of milk solids and milk fat contained.

  On the other hand, those with a milk solid content of less than 3.0% are not ice creams but are defined as ice confections according to the “Standards for Food, Additives, etc.” notified by the Ministry of Health and Welfare based on the Food Sanitation Law.

  Frozen yogurt is classified into “fermented milk” by type according to the ministerial ordinance on the component specifications of milk and dairy products, and “milk or milk containing non-fat milk solids equal to or higher than this is fermented with lactic acid bacteria or yeast. ”, Paste-like or liquid-like products, or frozen products thereof”. The component standard is defined as “non-fat milk solid content of 8.0% or more, lactic acid bacteria number or yeast number of 10 million / ml or more”.

  In the present technology, ice creams, sherbets and ice confections are preferable among the frozen confectionery base materials, and ice confectionery is particularly preferable. Moreover, as ice confectionery, shaved ice and sleet are particularly preferable. Since the frozen dessert according to the present technology uses the frozen dessert sauce according to the present technology, even if a frozen confectionery base material is a frozen dessert, such as frozen dessert, the sauce does not drip, at the time of distribution, at the time of transaction Appearance is very good when eating.

  In addition, when frozen confectionery is selected as the frozen confectionery base material, examples of the frozen confectionery according to the present technology include a cup type and a stick type (bar type). Are preferred.

  In the case of the cup-type form, the form of the frozen dessert according to the present technology is particularly preferably a form in which the sauce for the frozen dessert according to the present technology is applied to the top surface of the frozen dessert base material. In the case of such a form, the problem that the sauce droops easily occurs during distribution or transaction. Therefore, this problem can be solved by using the frozen dessert sauce according to the present technology.

  In the present technology, other foods may be added to the frozen dessert base material. Examples of other foods include float, chocolate, fruit sauce, matcha sauce, caramel, cookies, rice cake, monaca, Wafers, castellas, macaroons, crunches, strawberries, red beans, or combinations thereof can be used. The above-mentioned floats are, for example, ice creams, ice milks, lacto ices, sherbets, ice confections, frozen yogurts, etc., which are defined in “Standards for Food Additives”, etc. Consists of.

  In this technique, when adding another foodstuff to the said frozen dessert base material, a float is preferable among these in this technique. Of the floats, ice cream and sherbet are particularly preferable.

  FIG. 1 is a schematic cross-sectional view illustrating an example of an embodiment of a frozen dessert according to the present technology. In the case of adding a float in the frozen dessert according to the present technology, as the form of the frozen dessert according to the present technology, for example, as shown in FIG. A form filled with such a frozen dessert sauce can be employed.

3. The manufacturing method of frozen confectionery This technique also provides the manufacturing method of frozen confectionery which has a sauce filling process and a freezing process at least. Further, in the manufacturing method according to the present technology, other steps can be performed as necessary. Hereinafter, each step will be described in detail.

<Sauce filling process>
The sauce filling step is a step of filling the frozen dessert base material with the frozen dessert sauce according to the present technology. The “frozen confectionery base material” is the same as that described above, and the description thereof is omitted here.

  The method for filling the frozen confectionery base material is not particularly limited. For example, when the frozen confectionery form is a cup type, the frozen confectionery source according to the present technology is transferred from the tank to the pump, and quantitatively used for the frozen confectionery from the pump. The sauce is sent to the nozzle, and the sauce is filled so as to cover the top surface of the frozen confectionery base material (or the surrounding area when float is added to the frozen confectionery base material). The filling temperature of the source at this time is not particularly limited, but is usually 10 ° C. or lower and preferably 5 ° C. or lower.

<Freezing process>
A freezing process is a process which freezes the said frozen confectionery base material with which the sauce for frozen confectionery which concerns on this technique was filled by the said process.

  Although the method of freezing is not specifically limited, For example, it is left to stand for 30 minutes in the hardening tunnel below -25 degreeC.

<Other processes>
In the manufacturing method according to the present technology, other steps can be performed as necessary. Hereinafter, other steps will be described in detail.

[Source manufacturing process]
In the manufacturing method according to the present technology, it is possible to perform the source manufacturing step of manufacturing the frozen dessert sauce according to the present technology before the source filling step.

  Although the manufacturing method of the sauce for frozen desserts is not specifically limited, For example, each raw material is mixed and melt | dissolved, a raw material liquid mixture is prepared, and filtration is performed about the prepared raw material liquid mixture. Then, homogenization is performed at 70 ° C. or higher with a uniform pressure of 5 to 15 MPa as a standard. Next, the homogenized raw material mixture is sterilized at 90 ° C. for 30 seconds in a plate sterilizer, and cooled to 10 ° C. or lower after sterilization.

  The frozen dessert sauce according to the present invention can be sterilized by a plate sterilizer. By using a plate sterilizer, a source with less heat history can be provided, and continuous processing is possible, so that the processing capacity and work efficiency are improved.

[Frozen confectionery base material manufacturing process]
In the manufacturing method which concerns on this technique, it is possible to perform the frozen confectionery base material manufacturing process which manufactures a frozen confectionery base material before a sauce filling process.

  Although the manufacturing method of a frozen confectionery base material is not specifically limited, For example, when making a frozen confectionery base material into shaved ice and a sleet, a frozen confectionery base material is manufactured by passing through the process of ice making, ice storage, and a grinding | pulverization. Moreover, the syrup etc. which were manufactured separately may be added to this frozen dessert base material.

[Frozen confectionery base material filling process]
In the manufacturing method which concerns on this technique, it is possible to perform the frozen confectionery base material filling process which fills a frozen confectionery base material after a frozen confectionery base material manufacturing process and before a sauce filling process.

  The method of filling the frozen confectionery base material is not particularly limited. For example, when the frozen confectionery is a cup type, a hopper filling machine is used to fill the cup with a specified amount of the frozen confectionery base material.

[Other food filling process]
In the manufacturing method according to the present technology, when other foods are also added to the frozen confectionery base material, after the frozen confectionery base material filling process, before the source filling process, another food filling process for filling the other food is performed It is possible.

  Although the filling method of another foodstuff is not specifically limited, For example, when using a float as another foodstuff, it inserts and fills into a frozen dessert base material so that a prescribed amount of float may become arbitrary magnitude | sizes.

[Heat sealing process]
In the manufacturing method according to the present technology, when the frozen confectionery is a cup type, after the sauce filling process and before the freezing process, the frozen confectionery base material, the frozen dessert sauce according to the present technology, and possibly other foods are filled. A step of placing a lid on the cup and heat-sealing can be performed. The heat seal can prevent foreign matters from being mixed into the frozen dessert.

  Hereinafter, the present technology will be described in more detail based on examples. In addition, the Example described below shows an example of a typical example of the present technology, and the scope of the present technology is not interpreted narrowly.

<< Production Example >>
[Source manufacturing process]
LM pectin, welan gum, sucrose type liquid sugar (solid content 68%), syrup (65% solid content), glucose, and dissolved water were mixed and dissolved at 65-72 ° C., iron removed and filtered. Thereafter, the mixture was stored under conditions of 65 to 72 ° C. and 30 minutes to 1.5 hours to obtain a raw material mixture. Then, after adding strawberry juice (concentrated 5 times), acidulant (diluted 50%), pigment, and fragrance to the raw material mixed solution, removing the iron and filtering, the total pressure is 5 MPa and the condition is 70 ° C. or higher. Homogenized. Thereafter, sterilization was performed using a plate sterilizer at 90 ° C. for 30 seconds as a standard, and then cooled to 10 ° C. or lower. And it aged on conditions of 10 degrees C or less and 5 hours or more, Then, strawberry puree was added, and the strawberry sauce (sauce for frozen desserts) was manufactured.

[Frozen confectionery base material manufacturing process]
The raw water was filtered and frozen, and ice was produced with an ice making machine. Then, ice was preserve | saved in the ice storage which set the internal temperature to -10-12 degreeC. Then, ice was crushed with a drum crusher, mixed with syrup produced separately, and after iron removal, it was frozen to an overrun value of 35% to produce a sleet (frozen confectionery base material).

[Frozen confectionery base material filling process]
A resin cup was filled with a specified amount of each (frozen confectionery base material) using a hopper filling machine. The standard filling temperature of the sleet was −4.2 to −4.8 ° C.

[Other food filling process]
Vanilla float (ice creams; other foods) was inserted and filled so that the top surface was 45 mm per cup. The standard temperature of the vanilla float was -4.5 to -5.5 ° C, and the overrun value was 105%.

<Sauce filling process>
Strawberry sauce (frozen confectionery sauce) was transferred from the tank to the MONO pump, and quantitatively sent from the MONO pump to the nozzle. And about 30 g of sauce was filled so that the circumference | surroundings of vanilla float might be covered. The filling temperature of the source was 10 ° C. or lower (preferably 5 ° C. or lower).

[Heat sealing process]
Put a paper lid on a resin cup filled with sleet, vanilla float, and strawberry sauce,
Heat sealed.

<Freezing process>
After heat sealing, it was cured for 30 minutes in a curing tunnel of −25 ° C. or lower to obtain a frozen dessert in the form shown in FIG. 1 (the paper lid is omitted in FIG. 1).

<< Test Example 1 >>
The content of pectin and welan gum was changed, and each frozen dessert sauce sample produced was evaluated for its preservability and viscosity.

<Test method>
[Preservation]
A 160 mL cup is filled with a frozen confectionery base material (shaved ice) and a float (ice cream), and each frozen dessert sauce (about 30 g) having the composition shown in Table 1 below around the float (Example 1 to Example 6, Comparative Example 1 to Comparative Example 5) were filled, the cup was heat-sealed, temperature-controlled overnight in a -25 ° C. freezer, and frozen to produce a frozen dessert in the form shown in FIG. Thereafter, the cup was tilted in a room at room temperature (22-24 ° C.), and the time until the frozen dessert sauce sample dropped and adhered to the lid was measured twice, and the average value was calculated. 2A is a drawing-substituting photograph showing a state before the start of the test, and FIG. 2B is a drawing-substituting photograph showing a state in which the source sample hangs down and adheres to the lid. In this test example 1, when it became a state like B of FIG.

In Table 1 below, the storage stability evaluation method was as follows.
○: The frozen confectionery source sample does not adhere to the lid for 43 minutes or more.
X: The source sample for frozen dessert adheres to a lid | cover in less than 43 minutes.

[viscosity]
Moreover, the viscosity after sterilization of each sauce sample for frozen desserts having the composition shown in Table 1 below was measured using an RB80 viscometer (manufactured by Toki Sangyo Co., Ltd.) under the following conditions: temperature: 5 ° C., rotation speed: 60 rpm And measured.

<Test results>
The test results are also shown in Table 1 above. In Table 1, the “pectin / welan gum ratio” is a mass ratio of the content of welan gum to the content of pectin in the frozen confectionery sauce, and units are particularly described in addition to the mass ratio, pH, and viscosity. For those not present, the unit is “mass%”.

  In addition, since the preservation | save property of the said Table 1 has described the average value at the time of measuring twice, it describes in the following Table 2 for the detail.

<Discussion>
When Examples 1-6 were compared with Comparative Examples 1 and 2, it was found that pectin or welan gum alone had poor storage stability.

  Moreover, when Examples 1-6 and Comparative Examples 3-5 were compared, even if pectin and welan gum were contained, when the mass ratio of welan gum to pectin in the frozen dessert sauce was 2.0 or less, It was found that when the total content of pectin and welan gum in the frozen confectionery source was 0.2% by mass or more, the frozen confectionery source sample exhibited excellent storability such that it did not adhere to the lid for 43 minutes or more. That is, the mass ratio of the content of welan gum to the content of pectin in the frozen confectionery sauce is 2.0 or less, and the total content of pectin and welan gum in the frozen confectionery sauce is 0.2 mass% or more. If all the conditions are not satisfied, it has been found that the excellent storability that the frozen confectionery source sample does not adhere to the lid for 43 minutes or more cannot be exhibited.

  Furthermore, it was guessed that the content ratio of the pectin and the welan gum is preferably 1: 3.4 to 3: 1.5, and more preferably 1: 2 to 1: 1.

  In addition, the viscosities of the frozen confectionery source samples of the examples were all 1700 mPa · s or less, and it was found that the sterilization suitability by the plate sterilizer was also good.

<< Test Example 2 >>
For each frozen dessert sample of Test Example 1, the fluidity was further confirmed using a Bostwick viscometer.

<Test method>
[Bostwick viscosity]
In addition, 100 g of each frozen dessert sauce sample having the composition shown in Table 1 above was sterilized, frozen in a freezer at −25 ° C., and conditioned at the measurement temperature overnight, and then the Bostonwick viscosity was measured using the Bostwick viscometer The measurement conditions were as follows: temperature: −5 ° C., 5 ° C., or 15 ° C., set time: 5 seconds, or 10 seconds. Therefore, the unit of viscosity was examined in two patterns of “cm / 5 sec” and “cm / 10 sec”.

<Test results>
The test results are shown in Table 3 below. In Table 3, the viscosity (mPa · s) measured in Test Example 1 using an RB80 viscometer is also shown for reference.

<Discussion>
It was found that the Bostwick viscosity of each frozen dessert sample was proportional to the viscosity measured with an RB80 viscometer at any temperature range of −5 ° C., 5 ° C., and 15 ° C. Specifically, those having a high viscosity in the RB80 type viscometer tended to have a high viscosity even in the Bostwick viscometer, and those having a low viscosity in the RB80 type viscometer tended to have a low viscosity in the Bostwick viscometer. Therefore, in a source sample having a freezing point of −5 ° C. or lower, such as a frozen confectionery source sample according to the present technology, the rate at which the source sample is offset after starting to melt does not depend only on the viscosity, but like pectin or welan gum. It has been found that depending on the combination of stabilizers, sufficient storage stability can be secured even if the viscosity is not high.

1: Frozen dessert sauce 2: Frozen confectionery base material 3: Other food

Claims (6)

A frozen dessert sauce having the following characteristics (1) and (2):
(1) It contains pectin and welan gum, and the mass ratio of the content of welan gum to the content of pectin is 2.0 or less.
(2) The total content of the pectin and the welan gum is 0.2% by mass or more.   The sauce for frozen desserts according to claim 1, comprising 0.05% by mass or more of pectin and 0.1% by mass or more of welan gum. A frozen dessert sauce having the following characteristics (1) to (4):
(1) containing 0.05 to 0.3% by mass of pectin,
(2) containing 0.1 to 0.34% by weight of welan gum,
(3) The total content of the pectin and the welan gum is 0.2% by mass or more.
(4) The freezing point is −5 ° C. or lower. A frozen dessert sauce having the following characteristics (1) to (4):
(1) containing 0.1 to 0.3% by mass of pectin,
(2) containing 0.15-0.34 mass% of welan gum,
(3) The total content of the pectin and the welan gum is 0.3% by mass or more.
(4) The freezing point is −5 ° C. or lower.   The frozen dessert which consists of the frozen dessert sauce and frozen dessert base material as described in any one of Claims 1-4.   A sauce filling step of filling the frozen confectionery sauce according to any one of claims 1 to 5 into a frozen confectionery substrate, and a freezing step of freezing the frozen confectionery substrate filled with the frozen confectionery sauce by the step, A method for producing frozen confectionery having at least