Frozen curry sauce

Abstract

[Problem] The purpose of the present invention is to provide a frozen curry sauce having an excellent mixing balance of proteins, fats, and carbohydrates. [Solution] The frozen curry sauce may be a frozen curry sauce containing glycine and alanine, in which the content of the glycine is from 0.1 mass% to 6.0 mass% (inclusive), in which the content of the alanine is from 0.1 mass% to 6.0 mass% (inclusive), and in which the protein content is from 8.0 g to 20.0 g (inclusive) per 100 g of the frozen curry sauce, the content of the glycine is from 0.1 mass% to 6.0 mass% (inclusive), and the content of the alanine is from 0.1 mass% to 6.0 mass% (inclusive). The fat content is 5.0 g or more and 15.0 g or less, and the carbohydrate content is 0 g or more and 20.0 g or less.

Description

(19) State Intellectual Property Office (12) Invention Patent Application (10) Application Publication Number (43) Application Publication Date (21) Application Number 202580004574.2 (22) Application Date 2025.07.04 (30) Priority Data 2024-139901 2024.08.21 JP (85) PCT International Application Entering National Phase Date 2026.03.13 (86) PCT International Application Application Data PCT / JP2025 / 024156 2025.07.04 (87) PCT International Application Publication Data WO2026 / 042437 JA 2026.02.26 (71) Applicant Nissin Foods Holdings Co., Ltd. Address Japan (72) Inventors Tokutaka Ando, ​​Tomotaka Tsubota, Toshimitsu Hirata, Takumi Katayama, Tatsuya Kawakawa (74) Patent Agency China Patent & Trademark Agency Co., Ltd. 11021 Patent Attorney Wu Shengzhou (51) Int.Cl. A23L 23 / 00 (2006.01) A23B 2 / 80 (2006.01) (54) Invention Title Frozen Curry Sauce (57) Abstract [Technical Problem] The object of this invention is to provide a frozen curry sauce with an excellent mixture balance of protein, fat and carbohydrates. [Solution] The frozen curry sauce may be a frozen curry sauce containing glycine and alanine, wherein the content of glycine is 0.1% by mass or more and 6.0% by mass or less, the content of alanine is 0.1% by mass or more and 6.0% by mass or less, and wherein per 100 g of the frozen curry sauce, the protein content is 8.0 g or more and 20.0 g or less, the fat content is 5.0 g or more and 15.0 g or less, and the carbohydrate content is 0 g or more and 20.0 g or less. Claims 1 page, Description 10 pages, CN 121908955 A 2026.04.21 CN 1 21 90 89 55 A 1. A frozen curry sauce, the frozen curry sauce comprising glycine and alanine, wherein the content of glycine is 0.1% by mass or more and 6.0% by mass or less, wherein the content of alanine is 0.1% by mass or more and 6.0% by mass or less, and wherein per 100 g of the frozen curry sauce, the protein content is 8.0 g or more and 20.0 g or less, the fat content is 5.0 g or more and 15.0 g or less, and the carbohydrate content is 0 g or more and 20.0 g or less. 2. The frozen curry sauce according to claim 1, wherein the frozen curry sauce further comprises granulated soy protein and collagen peptides, wherein the content of granulated soy protein is 1.0% by mass or more and 10.0% by mass or less, and the content of collagen peptides is 0.5% by mass or more and 3.5% by mass or less.3. The frozen curry sauce according to claim 1 or 2, wherein the frozen curry sauce further comprises vitamins and minerals. Claims 1 / 1 page 2 CN 121908955 A Frozen Curry Sauce Technical Field

[0001] The present invention relates to frozen curry sauce. Specifically, the present invention relates to frozen curry sauce having a high content of glycine and alanine and having an excellent blended balance of protein, fat and carbohydrates. Background Art

[0002] In recent years, the increasing medical and care costs associated with population aging have become a problem. In order to curb medical expenses and enjoy a fulfilling retirement life, it is important to extend “healthy life expectancy”, which is the time that people are able to carry out their daily lives without being restricted by health reasons.

[0003] Therefore, the “Dietary Reference Intakes for Japanese (2020)” defines “energy-producing nutrient balance” to prevent the occurrence and aggravation of lifestyle-related diseases. “Energy-producing nutrient balance” is an indicator showing the composition ratio of protein, fat and carbohydrates, expressed as the percentage they should account for in total energy intake. It is considered appropriate to set this balance as a provisional dietary goal for the prevention of lifestyle-related diseases.

[0004] On the other hand, supplements are well known as a way to supplement missing nutrients. Supplements are popular because of their wide variety and ease of administration. However, if we try to meet our nutritional needs with commercially available supplements, we have to prepare several supplements according to our diet, combine them each time, and take a large amount of supplements, which is quite cumbersome. Therefore, there is a need for foods that allow people to easily obtain the nutrients they need every day through their daily meals, which are major sources of protein, fat, and carbohydrates (Patent Document 1), and such foods are already sold in the form of beverages, gummies, non-fried instant noodles, etc.

[0005] List of Citations

[0006] Patent Documents

[0007] Patent Document 1: Japanese Patent No. 7246220

[0008] Patent Document 2: Japanese Patent Publication No. 9-313142

[0009] Patent Document 3: Japanese Patent Publication No. 2000-125811

[0010] Patent Document 4: Japanese Patent Publication No. 2019-71792 Summary of the Invention

[0011] Technical Problem

[0012] Curry rice is a popular dish enjoyed by people of all ages, but there are many challenges in achieving the best nutritional balance for dishes like curry rice, which are prepared by stewing ingredients such as meat or vegetables or are high in calories when prepared in a conventional way.

[0013] The first challenge is the difficulty in achieving a balanced mixture of protein, fat, and carbohydrates (hereinafter referred to as "PFC balance"). Specifically, to optimize the nutritional value of curry rice, for example, it is necessary to mix a large amount of meat or soybeans into the sauce to increase the protein content. In this case, the fat content becomes too high, thus failing to meet the PFC balance.

[0014] The second challenge is the cooking effort. Specifically, in the case of curry paste (curry roux) containing only specific nutrients (such as those disclosed in Patent Documents 2 to 4), considering the PFC balance, it is necessary to select meat with a low fat content, remove the fatty parts of the meat, and stew ingredients such as meat or vegetables. However, cooking such a task can be very time-consuming.

[0015] The present invention was made considering the above-mentioned circumstances, and its object is to provide a frozen curry sauce with excellent PFC balance.

[0016] Solution to the Problem

[0017] As a result of in-depth research to solve the above challenges, the inventors discovered that by mixing in large amounts of glycine and alanine, a frozen curry sauce with an excellent balance of protein, fat and carbohydrates can be obtained. Thus, the present invention was completed.

[0018] That is, the present invention provides the following solution:

[0019] (1) A frozen curry sauce, the frozen curry sauce comprising glycine and alanine,

[0020] wherein the content of glycine is 0.1% by mass or more and 6.0% by mass or less,

[0021] wherein the content of alanine is 0.1% by mass or more and 6.0% by mass or less, and

[0022] wherein per 100 g of the frozen curry sauce, the protein content is 8.0 g or more and 20.0 g or less, the fat content is 5.0 g or more and 15.0 g or less, and the carbohydrate content is 0 g or more and 20.0 g or less.

[0023] (2) The frozen curry sauce according to (1), wherein the frozen curry sauce further comprises granular soy protein and collagen peptide, and

[0024] wherein the content of granular soy protein is 1.0% by mass or more and 10.0% by mass or less, and the content of collagen peptide is 0.5% by mass or more and 3.5% by mass or less.

[0025] (3) The frozen curry sauce according to (1) or (2), wherein the frozen curry sauce further comprises vitamins and minerals.

[0026] Beneficial Effects of the Invention

[0027] According to the present invention, a frozen curry sauce with excellent PFC balance can be provided. Detailed Description

[0028] The present invention will now be described in detail. However, the present invention is not limited to the following description.The nutritional composition of various foods is based on the Standard Tables of Food Composition in Japan, 2015 (Seventh Revised Edition).

[0029] <Frozen Curry Sauce>

[0030] The frozen curry sauce of the present invention is obtained by freezing curry sauce produced using the components, ingredients and materials described below. The frozen curry sauce of the present invention contains glycine and alanine, and may also contain protein ingredients, fat ingredients, carbohydrate ingredients, vitamins, minerals, modified starch, dietary fiber, emulsifiers, ingredients such as meat or vegetables, and other ingredients.

[0031] As described above, the frozen curry sauce of the present invention is frozen in a state containing ingredients such as meat or vegetables. Therefore, unlike the common practice of chopping ingredients such as meat or vegetables and stewing them with solid or powdered curry cubes, curry rice that satisfies PFC balance can be eaten simply by thawing the curry sauce in a hot water bath and pouring it over cooked rice.

[0032] Preferably, when 150 g of cooked rice and 100 g of curry sauce heated in a hot water bath are combined and eaten as curry rice, the frozen curry sauce of the present invention meets a “specific nutritional benchmark.” As the “specific nutritional benchmark” mentioned therein, dietary reference intakes set by various countries can be used, for example, the standards for the amount of nutrients set in the “Japanese Dietary Reference Intakes (2020)” of the Ministry of Health, Labor and Welfare of Japan.

[0033] There are no particular limitations on the methods for cooking rice that can be used in the present invention; however, rice can be cooked by general methods, such as gas cooking, electric cooking, IH cooking, or steam cooking. Additionally, the amount of water added during cooking can be appropriately adjusted so that cooked rice with the desired viscosity and firmness can be obtained after cooking. For example, rice can be cooked while adjusting the amount of water added to achieve a cooked rice yield of 1.6 to 2.6 (equivalent to a moisture content of 49% to 68% immediately after cooking). As mentioned herein, cooked rice yield refers to the ratio of the weight of cooked rice to the weight of rice before cooking. Generally, to obtain cooked rice with moderate viscosity and firmness, a cooked rice yield of approximately 1.8 to 2.4 (equivalent to a moisture content of 53% to 63% immediately after cooking) is preferred. In this example, 150 g of cooked rice is cooked by adding 101.1 g of water to 67.4 g of rice (polished white rice, paddy rice).

[0034] The frozen curry sauce of the present invention can also meet specific nutritional criteria for other nutrients such as n-3 fatty acids, n-6 fatty acids, dietary fiber, vitamins and minerals.

[0035] Preferably, the frozen curry sauce of the present invention has a protein content of 8.0 g or more and 20.0 g or less, a fat content of 5.0 g or more and 15.0 g or less, and a carbohydrate content of 0 g or more and 20.0 g or less per 100 g; and more preferably, a protein content of 10.0 g or more and 15.0 g or less, a fat content of 8.0 g or more and 10.0 g or less, and a carbohydrate content of 5.0 g or more and 15.0 g or less. If the protein content, fat content and carbohydrate content are within the above-mentioned range, then when 150 g of cooked rice and 100 g of the curry sauce of the present invention are combined and eaten as curry rice, specific nutritional criteria can be met.

[0036] <Protein>

[0037] The frozen curry sauce of the present invention contains protein ingredients. Examples of protein ingredients used include: plant proteins (such as soy protein), milk proteins, animal proteins (such as collagen peptides), protein ingredients derived from ingredients such as meat (beef, pork, or chicken) or vegetables, and amino acids (such as glycine and alanine). These can be used alone or in combination of two or more. Among them, glycine and alanine are preferred from the perspective of reducing fat content and increasing protein content. In addition, in addition to these ingredients, granulated soy protein and collagen peptides can also be used.

[0038] In the frozen curry sauce of the present invention, it is preferred that the content of granulated soy protein is 1.0% by mass or more and 10.0% by mass or less, and the content of collagen peptides is 0.5% by mass or more and 3.5% by mass or less; and more preferably, the content of granulated soy protein is 5.0% by mass or more and 8.0% by mass or less, and the content of collagen peptides is 1.0% by mass or more and 3.0% by mass or less. If the content of granulated soy protein and collagen peptides is within the above-mentioned range, the protein content can be increased while the fat content can be reduced, and a frozen curry sauce with a superior flavor and texture can be obtained.

[0039] <Glycine>

[0040] The frozen curry sauce of the present invention contains glycine. In the frozen curry sauce of the present invention, the content of glycine is preferably 0.1% by mass or more and 6.0% by mass or less, and more preferably 0.5% by mass or more and 1.5% by mass or less. If the content of glycine is within the above-mentioned range, the protein content can be increased while the fat and carbohydrate content can be reduced, and a frozen curry sauce with a richer and more mellow flavor can be obtained.

[0041] <Alanine>

[0042] The frozen curry sauce of the present invention contains alanine.In this specification, "alanine" as used may refer to alanine standardized as the food additive "DL-alanine". In the frozen curry sauce of the present invention, the content of alanine is preferably 0.1% by mass or more and 6.0% by mass or less, and more preferably 0.2% by mass or more and 1.5% by mass or less. If the content of alanine in the specification (page 3 / 10, CN 121908955 A) is within the above-mentioned range, the protein content can be increased while the fat content and carbohydrate content can be reduced, and a frozen curry sauce with a richer and sweeter taste can be obtained.

[0043] <Fat>

[0044] The frozen curry sauce of the present invention contains fat ingredients. The fat ingredients used may be vegetable oils (vegetable fat or oil), and examples include rapeseed oil, soybean oil, flaxseed oil, grapeseed oil, safflower oil, sunflower oil, corn oil, olive oil, sesame oil, cottonseed oil, perilla seed oil, etc. These may be used alone or in combination of two or more. In particular, in order to effectively ingest n-3 fatty acids and n-6 ​​fatty acids (which are unsaturated fatty acids), it is preferable to appropriately mix the above-mentioned vegetable oils such that, per 100 g of vegetable oil, the ratio of n-3 fatty acids is 5.0% or more and 70.0% or less, and the ratio of n-6 fatty acids is 10.0% or more and 60.0% or less.

[0045] When using an oil mixture obtained by mixing vegetable oils such that the ratio of n-3 fatty acids and the ratio of n-6 fatty acids are as described above, the content of the oil mixture is preferably 2.0% by mass or more and 15.0% by mass or less, and more preferably 5.0% by mass or more and 10.0% by mass or less. If the content of the oil mixture is within the above-mentioned numerical range, then per 100 g of the frozen curry sauce of the present invention, the content of n-3 fatty acids is 0.5 g or more, and the content of n-6 fatty acids is 2.7 g or more, thereby allowing for effective intake of n-3 fatty acids and n-6 ​​fatty acids.

[0046] <Carbohydrates>

[0047] The frozen curry sauce of the present invention contains carbohydrate ingredients. Examples of carbohydrate ingredients include modified starch, dietary fiber, wheat flour, etc. These can be used alone or in combination of two or more. Among them, modified starch and dietary fiber can be used, taking into account the carbohydrate content of cooked rice, which is the main carbohydrate ingredient.

[0048] The content of carbohydrate ingredients is preferably 1.1% by mass or more and 15.0% by mass or less, and more preferably 5.0% by mass or more and 8.5% by mass or less. If the content of carbohydrate ingredients is within the above-mentioned range, then when 150 g of cooked rice and 100 g of the curry sauce of the present invention are combined and eaten as curry rice, a specific nutritional benchmark can be met.

[0049] <Vitamins>

[0050] The frozen curry sauce of the present invention contains vitamins. The Japanese Dietary Reference Intakes (2020) published by the Japanese Ministry of Health, Labour and Welfare lists vitamins A, D, E, and K as essential fat-soluble vitamins, and vitamins B1, B2, niacin, B6, B12, folic acid, pantothenic acid, biotin, and C as essential water-soluble vitamins. Preferably, the present invention also contains all of these vitamins.

[0051] The vitamin content is preferably such that, per 100 g of the frozen curry sauce of the present invention, the vitamin A content is 217 μg RAE or more and 353 μg RAE or less, the vitamin D content is 2.1 μg or more and 131.1 μg or less, the vitamin E (as α-biophenol) content is 1.7 μg or more and 111.1 μg or less, the vitamin K content is 36 μg or more, the vitamin B1 content is 0.3 mg or more, the vitamin B2 content is 0.4 mg or more, the niacin content is 4.0 mg NE or more and 10.0 mg NE or less, the vitamin B6 content is 0.3 mg or more and 7.3 mg or less, the vitamin B12 content is 0.6 μg or more, the folic acid content is 58 μg or more and 118 μg or less, the pantothenic acid content is 1.4 mg or more, the biotin content is 12 μg or more, and the vitamin C content is 24 mg or more.

[0052] <Minerals>

[0053] The frozen curry sauce of the present invention contains minerals. The Japanese Dietary Reference Intakes (2020) published by the Japanese Ministry of Health, Labour and Welfare lists sodium, potassium, calcium, magnesium, phosphorus, iron, zinc, copper, manganese, iodine, selenium, chromium, and molybdenum as essential minerals. Preferably, the present invention also contains all of these minerals.

[0054] The mineral content is preferably such that, per 100 g of the frozen curry sauce of the present invention, the potassium content is 604 mg or more (as described on page 4 / 10 of the specification, CN 121908955 A), the calcium content is 193 μg or more and 327 μg or less, the magnesium content is 89 mg or more, the phosphorus content is 242 mg or more and 392 mg or less, the iron content is 2.5 mg or more and 6.5 g or less, the zinc content is 2.7 mg or more and 5.2 mg or less, the copper content is 0.2 mg or more and 0.9 mg or less, the manganese content is 1.0 mg or more and 1.4 mg or less, the iodine content is 31 μg or more and 392 μg or less, the selenium content is 7 μg or more and 59 μg or less, the chromium content is 2 μg or more and 65 μg or less, and the molybdenum content is 7 μg or more and 78 μg or less.

[0055] Since sodium is excessively ingested in a normal diet, the upper limit of the salt equivalent is preferably 2.0 g or less, and more preferably 1.9 g or less.

[0056] <Citrate Acid>

[0057] As described above, the frozen curry sauce of the present invention contains a large amount of glycine and alanine, thereby increasing the protein content while reducing the fat and carbohydrate content. However, due to the persistent sweetness of glycine and alanine, mixing them in large quantities may destroy the flavor of the curry. Therefore, it is preferable to further mix in citric acid. By further mixing in citric acid, a frozen curry sauce that retains the rich sweetness of glycine and alanine and also has a later-developing spiciness can be achieved. The content of citric acid, calculated as anhydrous citric acid, is preferably 0.05% by mass or more and 1.0% by mass or less, and more preferably 0.1% by mass or more and 0.3% by mass or less. If the content of citric acid is within the above-mentioned range, a curry sauce with a rich sweetness and a later-developing spiciness can be obtained.

[0058] <Wheat Flour>

[0059] Wheat flour paste is used as a general curry paste; however, in the frozen curry sauce of the present invention, the use of wheat flour is optional. When wheat flour is not used, modified starch and dietary fiber can be used to impart an appropriate consistency to the curry sauce. In the present invention, the phrase "not using wheat flour" means that wheat flour is not intentionally added.

[0060] <Modified Starch>

[0061] In the curry sauce of the present invention, modified starch is preferably incorporated so that a thick curry sauce is obtained even if the amount of added oil is small. Examples of modified starch include those obtained by crosslinking, emulsifying, esterifying, etherifying, oxidizing, etc., starches such as potato starch, corn starch (e.g., corn starch derived from sweet corn, dentate corn, or waxy corn), tapioca starch, sago starch, sweet potato starch, wheat starch, and rice starch. Examples of cross-linked starches include acetylated distarch adipate, acetylated distarch phosphate, acetylated oxidized starch, sodium octenyl succinate starch, starch acetate, oxidized starch, hydroxypropyl starch, hydroxypropyl distarch phosphate, phosphorylated distarch phosphate, distarch phosphate, monostarch phosphate, etc. These can be used alone or in combination of two or more. In this invention, from the perspective of freeze resistance, acetylated distarch phosphate or hydroxypropyl distarch phosphate is preferred.

[0062] The content of modified starch is preferably 0.1% by mass or more and 5.0% by mass or less, and more preferably 0.5% by mass or more and 1.5% by mass or less. If the content of modified starch is within the above-mentioned range, a thick curry sauce can be obtained even if the amount of added oil is small.

[0063] <Dietary Fiber>

[0064] In the frozen curry sauce of this invention, dietary fiber is preferably incorporated so that a thick curry sauce can be obtained even if the amount of added oil is small.Dietary fiber can be any dietary fiber that is commonly used in food. Examples include: water-soluble dietary fiber, such as indigestible glucan, inulin, indigestible dextrin, polydextrose, pectin and β-glucan, or insoluble dietary fiber, such as cellulose and chitosan. These can be used alone or in combination of two or more.

[0065] The dietary fiber content is preferably 1.0% by mass or more and 10.0% by mass or less, and more preferably 4.5% by mass or more and 7.0% by mass or less. If the dietary fiber content is within the above range, a thick curry sauce can be obtained even if the amount of added oil is small. Since the carbohydrate content is calculated from the combined content of sugar and dietary fiber, the PFC balance can be maintained while the sugar content is reduced by incorporating a large amount of dietary fiber.

[0066] <Emulsifier>

[0067] The frozen curry sauce of the present invention preferably contains an emulsifier to inhibit oil separation after thawing. The emulsifier can be any emulsifier that is commonly used in food. Examples include glycerol fatty acid esters, polyglycerol fatty acid esters, sucrose fatty acid esters, soybean lecithin, egg yolk lecithin, etc.

[0068] The content of the emulsifier is preferably 0.1% by mass or more and 5.0% by mass or less, and more preferably 0.5% by mass or more and 1.5% by mass or less. If the content of the emulsifier is within the above-mentioned range, a suitable emulsification state can be maintained; therefore, a frozen curry sauce that retains its spiciness can be obtained while suppressing oil separation after thawing.

[0069] <Nutritional Composition Analysis>

[0070] Nutritional composition analysis can be performed using official methods. For example, the analytical methods used in Japan Food Research Laboratories can be used for analysis.

[0071] <Method for Producing Frozen Curry Sauce>

[0072] An example of a method for producing the frozen curry sauce of the present invention will be described. For example, diced chicken, minced garlic, diced onion, minced ginger, granulated soy protein, vegetable oil, emulsifier, and other ingredients, along with liquid raw materials, are stirred together. To the resulting mixture, a powdered mixture of glycine, alanine, skim milk powder, anhydrous citric acid, modified starch, dietary fiber, curry powder, spices, salt, collagen peptides, vitamins, and minerals is added and stirred. Finally, water is added, and after the temperature reaches 90°C, the mixture is heated and stirred for approximately 30 minutes to prepare a curry sauce. The resulting curry sauce is then packaged into 100 g packets and rapidly frozen in a freezer.

[0073] Examples

[0074] Embodiments of the present invention will now be described in more detail with reference to examples. However, the present invention should not be construed as limited to the contents of the following examples.

[0075] <Example 1>

[0076] Frozen curry sauce was produced according to the mixing ratios shown in Table 2. Specifically, diced chicken, minced garlic, diced onion, minced ginger, granulated soy protein, vegetable oil 1, and polyglycerol fatty acid ester were mixed and stirred. Glycine, alanine, skim milk powder, anhydrous citric acid, acetylated distarch phosphate, indigestible dextran, curry powder, pepper, salt, collagen peptides, vitamins, and mineral powders were added to the resulting mixture and stirred. Finally, water was added, and after the temperature reached 90°C, the mixture was heated and stirred for about 30 minutes to prepare the curry sauce. The curry sauce thus prepared was packaged into 100 g bags and rapidly frozen in a freezer to obtain the frozen curry sauce of Example 1.

[0077] Vegetable oil 1 was an oil mixture prepared by mixing 97.2 parts by weight of soybean oil and 2.8 parts by weight of flaxseed oil. The vegetable oil 1 per 100 g has an n-3 fatty acid ratio of 7.5% and an n-6 fatty acid ratio of 48.7%. The fatty acid composition of soybean oil and flaxseed oil is based on the Japanese Food Standard Composition Table 2015 (Seventh Revision). Vegetable oils 2 to 6 are similarly prepared by mixing known vegetable oils with the fatty acid composition shown in Table 1.

[0078] [Table 1] Specification 6 / 10 pages 8 CN 121908955 A

[0079]

[0080] The vitamin mixture contains vitamins A, D, E and K as fat-soluble vitamins, and vitamins B1, B2, niacin, B6 and folic acid as water-soluble vitamins.

[0081] The yeast mixture contains copper, chromium, selenium, zinc, manganese, iodine and biotin.

[0082] <Comparative Example 1>

[0083] Frozen curry sauce of Comparative Example 1 was produced without the addition of glycine and alanine. Other raw materials were prepared according to the mixing ratio shown in Table 2.

[0084] <Comparative Examples 2 and 3>

[0085] Frozen curry sauces of Comparative Examples 2 and 3 were produced without the addition of glycine. Other ingredients were prepared according to the mixing ratios shown in Table 2. In Comparative Examples 2 and 3, the amount of diced chicken was increased to compensate for the protein deficiency caused by the absence of glycine. In addition, considering the fat content of the diced chicken, the amount of vegetable oil 3 was reduced to maintain PFC balance.

[0086] <Comparative Example 4>

[0087] Frozen curry sauce of Comparative Example 4 was produced by increasing the amount of glycine to 6.0% without the addition of alanine. Other ingredients were prepared according to the mixing ratios shown in Table 2.

[0088] <Evaluation Criteria>

[0089] 100 g of each of the above-obtained frozen curry sauces was thawed in a hot water bath and poured over 150 g of cooked rice to prepare curry rice.According to the following criteria, several trained panel members conducted a sensory evaluation of the flavor, oil separation after thawing, and viscosity reduction after thawing by tasting each item. The evaluation results are shown in Table 2.

[0090] [Evaluation criteria for flavor]

[0091] ◎: The curry sauce has a rich sweetness, but a sufficient spiciness can be felt afterward.

[0092] ○: The curry sauce is slightly sweet, but a sufficient spiciness can be felt afterward.

[0093] △: The curry sauce is slightly sweet and not very spicy, but this is not a problem for the product.

[0094] ×1: No rich sweetness was felt.

[0095] ×2: The curry sauce has a strong sweetness.

[0096] [Evaluation criteria for oil separation after thawing]

[0097] ◎: No oil separation was observed even after thawing.

[0098] ○: Some oil droplets were observed, but this is not a problem for the product.

[0099] ×: Oil separation was observed after thawing.

[0100] [Evaluation criteria for viscosity reduction after thawing]

[0101] ◎: No viscosity reduction was observed even after thawing. (Instruction manual 7 / 10 page 9 CN 121908955 A)

[0102] 〇: The viscosity is slightly lower than before freezing, but this is not a problem for the product.

[0103] ×: The viscosity is significantly reduced after thawing.

[0104] [Table 2]

[0105]

[0106] The frozen curry sauce obtained in Example 1 is a frozen curry sauce with excellent PFC balance. That is, it was found that the incorporation of glycine and alanine within the range specified in this invention enables the provision of a frozen curry sauce with excellent PFC balance and excellent flavor, emulsion stabilization, and viscosity stability. Furthermore, the content of vitamins and minerals is within the range described in paragraphs

[0029] and

[0031] of this specification and meets specific nutritional criteria.

[0107] Since the frozen curry sauces obtained in Comparative Examples 1 to 4 do not contain glycine and / or alanine, it is necessary to mix in a large amount of other protein ingredients to maintain PFC balance, resulting in undesirable flavor and texture. Specifically, the frozen curry sauce obtained in Comparative Example 1 contains 4.3% by weight of collagen peptides, and therefore has an unpleasant odor, which is undesirable. The frozen curry sauce obtained in Comparative Example 2 contains 10.8% by weight of granulated soy protein; therefore, the texture of granulated soy protein is too pronounced, which is undesirable. The frozen curry sauce obtained in Comparative Example 3 contains a large amount of diced chicken, and therefore the amount of vegetable oil is reduced to lower the fat content, resulting in a crumbly texture, which is undesirable.

[0108] <Example 2>

[0109] The frozen curry sauce of Example 2 was produced by changing the mixing amount of various protein ingredients.Specifically, the amount of glycine was increased to 4.0%, the amount of alanine was increased to 2.0%, and no collagen peptides were incorporated. Other ingredients were prepared according to the mixing ratios shown in Table 3.

[0110] <Example 3>

[0111] The frozen curry sauce of Example 3 was produced without the incorporation of polyglycerol fatty acid esters. Other ingredients were prepared according to the mixing ratios shown in Table 3.

[0112] <Example 4>

[0113] The frozen curry sauce of Example 4 was produced without the incorporation of polyglycerol fatty acid esters and with the amount of indigestible dextran reduced to 5.0%. Other ingredients were prepared according to the mixing ratios shown in Table 3.

[0114] <Examples 5 and 6>

[0115] The frozen curry sauces of Examples 5 and 6 were produced without the incorporation of anhydrous citric acid and acetylated distarch phosphate. Other ingredients were prepared according to the mixing ratios shown in Table 3.

[0116] 100 g of each of the frozen curry sauces obtained in Examples 1 to 6 were thawed in a hot water bath and poured over 150 g of cooked rice to prepare curry rice, and evaluated in the same manner as described above. Since the evaluation criteria are the same as those described above, they are omitted. The evaluation results are shown in Table 3.

[0117] [Table 3] Specification 9 / 10 pages 11 CN 121908955 A

[0118]

[0119] The results of Examples 2 to 4 show that oil separation can be further suppressed by incorporating an emulsifier. Additionally, the results of Examples 1, 5, and 6 show that the spiciness is further enhanced by incorporating citric acid.

[0120] This invention relates to frozen curry sauces. However, since the effects of this invention are achieved by setting the content of glycine and alanine within the range specified in this invention, the form does not necessarily have to be frozen, but can be room temperature form, such as a retort pouch. Instruction manual, 10 / 10 pages, 12 CN 121908955 A.

Claims

1. A frozen curry sauce, said frozen curry sauce comprising glycine and alanine, The glycine content is 0.1% by mass or more and 6.0% by mass or less. The alanine content is 0.1% by mass or more and 6.0% by mass or less, and The frozen curry sauce, per 100 g, contains 8.0 g or more and 20.0 g of protein, 5.0 g or more and 15.0 g of fat, and 0 g or more and 20.0 g of carbohydrates.

2. The frozen curry sauce according to claim 1, wherein the frozen curry sauce further comprises granulated soy protein and collagen peptides, and The content of the granular soy protein is 1.0% by mass or more and 10.0% by mass or less, and the content of the collagen peptide is 0.5% by mass or more and 3.5% by mass or less.

3. The frozen curry sauce according to claim 1 or 2, wherein the frozen curry sauce further comprises vitamins and minerals.