[Problem] (1) To provide a consistency modifier of a starch glue solution, with which, without making any substantial change to the starch, only transitory intense thickening when heated can be minimized, and which has no significant effect on viscosity after cooling. (2) To provide a frozen confection that is prepared without the use of ingredients that can cause allergies, and that has high appeal and rich taste. (3) To improve the bite resistance and oil-shedding properties following preparation using oil, as well as to provide wrappers with which these effects can be sustained, and a wrapped sweet bean paste product that employs the same. (4) To improve textural qualities such as bite resistance and softness following preparation by boiling or preparation by steaming, as well as to provide wrappers with which these effects can be sustained, and a wrapped sweet bean paste product that employs the same. (5) To provide a cream cheese-like product that can be used in cheesecake capable of being stored frozen, wherein the product has flavor and texture similar to real cream cheese, but at lower cost. [Solution] A water-soluble polysaccharide of pea is added to the various food compositions described above.La présente invention vise à (1) fournir un modificateur de consistance d'une solution de colle d'amidon, grâce auquel, sans apporter de modification sensible à l'amidon, seul un épaississant intense transitoire, lorsqu'il est chauffé, peut être réduit à un minimum, et qui ne présente pas d'effet significatif sur la viscosité après refroidissement； (2) à fournir une confiserie congelée qui est préparée sans utiliser d'ingrédients qui peuvent provoquer des allergies, et qui est hautement attrayante et a un goût riche； (3) à améliorer la résistance de morsure et les propriétés d'évacuation d'huile après la préparation à l'aide d'huile, et fournir des emballages avec lesquels ces effets peuvent être prolongés, et un produit de pâte sucrée de haricot emballé qui l'utili
