Frozen curry sauce

Abstract

[Problem] The present invention addresses the problem of providing a frozen curry sauce having an excellent formulation balance of proteins, lipids, and carbohydrates. [Solution] The present invention can provide a frozen curry sauce containing glycine and alanine, the frozen curry sauce characterized in that the glycine content is 0.1-6.0 mass%, the alanine content is 0.1-6.0 mass%, and, per 100 g of the frozen curry sauce, the protein content is 8.0-20.0 g, the lipid content is 5.0-15.0 g, and the carbohydrate content is 0-20.0 g.

Description

Frozen curry sauce

[0001] The present invention relates to a frozen curry sauce, and more particularly to a frozen curry sauce containing high amounts of glycine and alanine and having an excellent balance of protein, lipid, and carbohydrate.

[0002] In recent years, rising medical and nursing care costs due to the aging population have become a problem. In order to control medical costs and enjoy a fulfilling retirement, it is important to extend "healthy life expectancy," the period during which people can live without restrictions on their daily lives due to health reasons.

[0003] Therefore, the Dietary Reference Intakes for Japanese (2020 Edition) defines "energy-producing nutrient balance" with the aim of preventing the onset and aggravation of lifestyle-related diseases. "Energy-producing nutrient balance" is an indicator that shows the composition ratio of protein, fat, and carbohydrates as the percentage that they should account for in total energy intake, and is considered to be an appropriate target amount.

[0004] On the other hand, supplements are well known as one way to meet nutrient deficiencies. Supplements are popular because they come in a wide variety and are easy to take. However, if you try to meet your nutritional needs with the many supplements available on the market, you have to prepare multiple types of supplements according to your dietary needs, combine them each time, and take a certain number of them, which can be quite tedious. Therefore, there is a demand for foods that allow people to easily consume the daily required nutrients through their daily meals, which are the main sources of protein, lipids, and carbohydrates (Patent Document 1), and these foods have been marketed as drinks, gummies, non-fried instant noodles, etc.

[0005] Japanese Patent No. 7246220 Japanese Patent Laid-Open No. 9-313142 Japanese Patent Laid-Open No. 2000-125811 Japanese Patent Laid-Open No. 2019-71792

[0006] Curry rice is a popular menu item for people of all ages and genders, but there are many challenges in achieving the optimal nutritional balance for dishes like curry rice, which involve simmering ingredients such as meat and vegetables, or dishes that are high in calories when cooked using conventional methods.

[0007] The first issue is the difficulty of achieving a balance of protein, lipids, and carbohydrates (hereinafter referred to as the "PFC balance"). Specifically, when optimizing nutrition with curry rice, for example, it is necessary to incorporate a high amount of meat or soybeans in the sauce to increase the protein content. However, this in turn increases the lipid content, making it impossible to achieve the PFC balance.

[0008] The second problem is the time and effort required for cooking. Specifically, in the case of curry roux to which only specific nutrients are added, as disclosed in Patent Documents 2 to 4, it is necessary to select meat with a low fat content in consideration of the PFC balance, remove the fat from the meat, and then simmer ingredients such as meat and vegetables. However, this process requires a great deal of time and effort in cooking.

[0009] The present invention has been made in view of the above problems, and an object of the present invention is to provide a frozen curry sauce with an excellent PFC balance.

[0010] As a result of intensive research to solve the above problems, the inventors discovered that by incorporating a high amount of glycine and alanine, a frozen curry sauce with an excellent balance of protein, lipids, and carbohydrates can be obtained, and thus completed the present invention.

[0011] That is, the present invention provides: (1) a frozen curry sauce containing glycine and alanine, wherein the glycine content is from 0.1% to 6.0% by mass, and the alanine content is from 0.1% to 6.0% by mass, and the protein content per 100 g of the frozen curry sauce is from 8.0 g to 20.0 g, the lipid content is from 5.0 g to 15.0 g, and the carbohydrate content is from 0 g to 20.0 g. (2) The frozen curry sauce according to (1), further comprising granular soy protein and collagen peptide, wherein the granular soy protein content is from 1.0% to 10.0% by mass, and the collagen peptide content is from 0.5% to 3.5% by mass. (3) The frozen curry sauce according to (1) or (2), further comprising vitamins and minerals.

[0012] According to the present invention, a frozen curry sauce with an excellent PFC balance can be provided.

[0013] The present invention will be described in detail below. However, the present invention is not limited to the following description. The nutritional components of various foods are based on the Standard Tables of Food Composition in Japan, 2015 Edition (7th Edition).

[0014] <Frozen curry sauce> The frozen curry sauce of the present invention is a curry sauce produced using the components, ingredients, and materials described below, which has been frozen. The frozen curry sauce of the present invention contains glycine and alanine, and may further contain protein raw materials, lipid raw materials, carbohydrate raw materials, vitamins, minerals, modified starch, dietary fiber, an emulsifier, ingredients such as meat or vegetables, and other ingredients.

[0015] As described above, the frozen curry sauce of the present invention is frozen while containing ingredients such as meat, vegetables, etc. Therefore, unlike the common practice of cutting ingredients such as meat and vegetables and simmering them with solid or powdered curry roux, it is possible to enjoy curry rice that satisfies the PFC balance simply by thawing the sauce in a hot water bath and pouring it over cooked rice.

[0016] The frozen curry sauce of the present invention preferably satisfies "specific nutritional standards" when combined with 150 g of cooked rice and 100 g of curry sauce heated in a hot water bath to make curry rice. Here, the "specific nutritional standards" may be the dietary reference intakes established in each country, for example, the nutrient amount standards set out in the "Dietary Reference Intakes for Japanese (2020 Edition)" published by the Ministry of Health, Labor and Welfare of Japan.

[0017] The rice cooking method that can be used in the present invention is not particularly limited, but may be any conventional method, such as gas cooking, electric cooking, induction cooking, or steaming. The amount of water added during cooking can be adjusted appropriately to obtain cooked rice with the desired stickiness and hardness after cooking. For example, rice can be cooked by adjusting the amount of water added appropriately to obtain a cooked rice yield of 1.6 to 2.6 (corresponding to a cooked rice moisture content of 49 to 68%). Here, the cooked rice yield is the weight ratio of cooked rice to the weight of rice before cooking. Generally, to obtain cooked rice with appropriate stickiness and hardness, a cooked rice yield of approximately 1.8 to 2.4 (corresponding to a cooked rice moisture content of 53 to 63%) is preferable. In this example, 150 g of cooked rice is obtained by adding 101.1 g of water to 67.4 g of rice (polished rice or paddy rice) and cooking it.

[0018] The frozen curry sauce of the present invention can also meet specific nutritional standards for other nutrients such as n-3 fatty acids, n-6 fatty acids, dietary fiber, vitamins, and minerals.

[0019] The frozen curry sauce of the present invention preferably has a protein content of 8.0 g to 20.0 g, a lipid content of 5.0 g to 15.0 g, and a carbohydrate content of 0 g to 20.0 g per 100 g, and more preferably a protein content of 10.0 g to 15.0 g, a lipid content of 8.0 g to 10.0 g, and a carbohydrate content of 5.0 g to 15.0 g. If the protein, lipid, and carbohydrate contents are within the above ranges, specific nutritional standards can be met when 150 g of cooked rice and 100 g of the curry sauce of the present invention are combined and eaten as curry rice.

[0020] <Protein> The frozen curry sauce of the present invention contains a protein ingredient. Examples of protein ingredients that can be used include vegetable proteins such as soy protein, animal proteins such as milk protein and collagen peptide, protein ingredients derived from ingredients such as meat (beef, pork, chicken) or vegetables, and amino acids such as glycine and alanine. These may be used alone or in combination of two or more. Among these, glycine and alanine are preferred because they increase the protein content while suppressing the fat content. Granular soy protein and collagen peptide may also be used in addition to these.

[0021] In the frozen curry sauce of the present invention, the granular soy protein content is preferably 1.0% by mass to 10.0% by mass, and the collagen peptide content is preferably 0.5% by mass to 3.5% by mass, and more preferably 5.0% by mass to 8.0% by mass, and the collagen peptide content is preferably 1.0% by mass to 3.0% by mass. If the granular soy protein and collagen peptide contents are within the above ranges, the protein content can be increased while the lipid content is reduced, and a frozen curry sauce with excellent flavor and texture can be obtained.

[0022] <Glycine> The frozen curry sauce of the present invention contains glycine. In the frozen curry sauce of the present invention, the glycine content 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. When the glycine content is within the above range, the amount of fat and carbohydrates can be reduced while the amount of protein can be increased, and a frozen curry sauce with a rich, matured flavor can be obtained.

[0023] <Alanine> The frozen curry sauce of the present invention contains alanine. In this specification, "alanine" refers to the alanine standardized as the food additive "DL-alanine." In the frozen curry sauce of the present invention, the alanine content 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. When the alanine content is within the above numerical range, the amount of fat and carbohydrates can be reduced while the amount of protein can be increased, and a frozen curry sauce with a matured sweetness can be obtained.

[0024] <Lipids> The frozen curry sauce of the present invention contains a lipid ingredient. Vegetable oils and fats are preferably used as the lipid ingredient, and examples thereof include rapeseed oil, soybean oil, linseed oil, grapeseed oil, safflower oil, sunflower oil, corn oil, olive oil, sesame oil, cottonseed oil, and perilla seed oil. These may be used alone or in combination of two or more. In particular, to efficiently ingest unsaturated n-3 and n-6 ​​fatty acids, it is preferable to appropriately mix the above-mentioned vegetable oils and fats so that the n-3 fatty acid ratio per 100 g of vegetable oil is 5.0% to 70.0% and the n-6 fatty acid ratio is 10.0% to 60.0%.

[0025] When a mixed oil is used in which vegetable oil is mixed so that the n-3 fatty acids and n-6 ​​fatty acids are in the above-mentioned ratio, the content of the mixed oil is preferably 2.0% by mass to 15.0% by mass, more preferably 5.0% by mass to 10.0% by mass. If the content of the mixed oil falls within the above ranges, the n-3 fatty acid content per 100 g of the frozen curry sauce of the present invention will be 0.5 g or more and the n-6 fatty acid content will be 2.7 g or more, allowing efficient intake of n-3 fatty acids and n-6 ​​fatty acids.

[0026] <Carbohydrates> The frozen curry sauce of the present invention contains a carbohydrate ingredient. Examples of carbohydrate ingredients include processed starch, dietary fiber, wheat flour, etc. These ingredients may be used alone or in combination of two or more. Among these, it is preferable to use processed starch and dietary fiber, taking into account the carbohydrate content of cooked rice, which is the main carbohydrate ingredient.

[0027] The content of the carbohydrate raw material 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 the carbohydrate raw material is within the above range, a specific nutritional standard can be met when 150 g of cooked rice and 100 g of the curry sauce of the present invention are combined and eaten as curry rice.

[0028] <Vitamins> The frozen curry sauce of the present invention contains vitamins. The 2020 edition of the Dietary Reference Intakes for Japanese published by the Ministry of Health, Labor and Welfare lists vitamin A, vitamin D, vitamin E, and vitamin K as fat-soluble vitamins, which are essential nutrients, and vitamin B1, vitamin B2, niacin, vitamin B6, vitamin B12, folic acid, pantothenic acid, biotin, and vitamin C as water-soluble vitamins. It is preferable that the present invention also contains all of these vitamins.

[0029] The vitamin contents are preferably such that, per 100 g of the frozen curry sauce of the present invention, vitamin A is 217 μg RAE or more and 353 μg RAE or less, vitamin D is 2.1 μg or more and 131.1 μg or less, vitamin E (as α-tocopherol) is 1.7 μg or more and 111.1 μg or less, vitamin K is 36 μg or more, vitamin B1 is 0.3 mg or more, vitamin B2 is 0.4 mg or more, niacin is 4.0 mg NE or more and 10.0 mg NE or less, vitamin B6 is 0.3 mg or more and 7.3 mg or less, vitamin B12 is 0.6 μg or more, folic acid is 58 μg or more and 118 μg or less, pantothenic acid is 1.4 mg or more, biotin is 12 μg or more, and vitamin C is 24 mg or more.

[0030] <Minerals> The frozen curry sauce of the present invention contains minerals. The 2020 edition of the Dietary Reference Intakes for Japanese published by the Ministry of Health, Labor and Welfare lists sodium, potassium, calcium, magnesium, phosphorus, iron, zinc, copper, manganese, iodine, selenium, chromium, and molybdenum as minerals that are essential nutrients, and it is preferable that the frozen curry sauce of the present invention also contains all of these minerals.

[0031] The content of minerals in the frozen curry sauce of the present invention is preferably 604 mg or more of potassium, 193 μg to 327 μg of calcium, 89 mg or more of magnesium, 242 mg to 392 mg of phosphorus, 2.5 mg to 6.5 g of iron, 2.7 mg to 5.2 mg of zinc, 0.2 mg to 0.9 mg of copper, 1.0 mg to 1.4 mg of manganese, 31 μg to 392 μg of iodine, 7 μg to 59 μg of selenium, 2 μg to 65 μg of chromium, and 7 μg to 78 μg of molybdenum per 100 g.

[0032] As for sodium, since it is ingested in excess in a normal diet, the upper limit is preferably 2.0 g or less, more preferably 1.9 g or less, in terms of salt equivalent.

[0033] <Citric Acid> As described above, the frozen curry sauce of the present invention can increase the protein content while reducing the lipid and carbohydrate contents by incorporating a high amount of glycine and alanine. However, because glycine and alanine exhibit a distinctive lingering sweetness, incorporating them in large amounts can impair the flavor of curry. Therefore, it is preferable to further incorporate citric acid. By incorporating citric acid, a frozen curry sauce can be realized that retains the matured sweetness of glycine and alanine while developing a spicy aftertaste. The citric acid content 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, in terms of anhydrous citric acid. When the citric acid content is within the above numerical range, a curry sauce can be obtained that has a matured sweetness while also developing a spicy aftertaste.

[0034] <Wheat flour> While wheat flour roux is generally used in curry roux, the use of wheat flour is optional in the frozen curry sauce of the present invention. If wheat flour is not used, the curry sauce can be given an appropriate thickness by using processed starch or dietary fiber. In the present invention, "no wheat flour is used" means that wheat flour is not intentionally added.

[0035] <Processed Starch> The curry sauce of the present invention preferably contains processed starch to obtain a thick curry sauce even with a small amount of added oil or fat. Examples of processed starches include potato starch, corn starch, corn starch (e.g., corn starch derived from sweet corn, dent corn, or waxy corn), tapioca starch, sago starch, sweet potato starch, wheat starch, and rice starch that have been subjected to cross-linking, emulsification, esterification, etherification, oxidation, or the like. Examples of cross-linked starches include acetylated adipate cross-linked starch, acetylated phosphate cross-linked starch, acetylated oxidized starch, sodium octenyl succinate starch, acetate starch, oxidized starch, hydroxypropyl starch, hydroxypropylated phosphate cross-linked starch, phosphate monoesterified phosphate cross-linked starch, phosphate cross-linked starch, and phosphorylated starch. These may be used alone or in combination of two or more. In the present invention, it is preferable to use acetylated phosphate cross-linked starch or hydroxypropyl phosphate cross-linked starch from the viewpoint of freeze resistance.

[0036] The content of the 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 the modified starch is within the above range, a thick curry sauce can be obtained even with a small amount of added oil or fat.

[0037] <Dietary Fiber> The frozen curry sauce of the present invention preferably contains dietary fiber in order to obtain a thick curry sauce even with a small amount of added oil or fat. The dietary fiber may be any fiber that can normally be used in foods. For example, it may be 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 may be used alone or in combination of two or more.

[0038] 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 with a small amount of added oil or fat. Since the carbohydrate content is calculated from the combined content of sugar and dietary fiber, by incorporating a large amount of dietary fiber, the PFC balance can be adjusted while suppressing the sugar content.

[0039] <Emulsifier> The frozen curry sauce of the present invention preferably contains an emulsifier to prevent oil separation after thawing. The emulsifier may be any emulsifier that can be generally used in foods. Examples include glycerin fatty acid esters, polyglycerin fatty acid esters, sucrose fatty acid esters, soybean lecithin, and egg yolk lecithin.

[0040] The content of the emulsifier is preferably 0.1% by mass to 5.0% by mass, more preferably 0.5% by mass to 1.5% by mass. If the content of the emulsifier is within the above range, a suitable emulsified state can be maintained, and a frozen curry sauce that retains its spicy flavor while suppressing oil separation after thawing can be obtained.

[0041] <Nutrient Component Analysis> Nutrient component analysis may be performed using an official method, for example, the analytical method used by the Japan Food Analysis Center, a general incorporated foundation.

[0042] <Method of Manufacturing Frozen Curry Sauce> An example of a method of manufacturing a frozen curry sauce of the present invention will be described. For example, ingredients and liquid raw materials such as minced chicken, minced garlic, diced onion, minced ginger, granular soy protein, vegetable oil, and emulsifier are mixed. A powder mixture containing glycine, alanine, skim milk powder, anhydrous citric acid, modified starch, dietary fiber, curry powder, spices, salt, collagen peptide, vitamins, and minerals is added and mixed. Finally, water is added, and after reaching a temperature of 90°C, the mixture is heated and stirred for approximately 30 minutes to prepare the curry sauce. The curry sauce thus prepared is packed into pouches of 100g each and flash-frozen in a freezer.

[0043] The present embodiment will be described in more detail below with reference to examples, but the present invention should not be construed as being limited to the contents of the following examples.

[0044] Example 1 Frozen curry sauce was produced according to the blending ratios listed in Table 2. Specifically, minced chicken, minced garlic, diced onion, minced ginger, granular soy protein, vegetable oil 1, and polyglycerol fatty acid ester were mixed and stirred. A powder mixture containing glycine, alanine, skim milk powder, anhydrous citric acid, acetyl phosphate cross-linked starch, indigestible glucan, curry powder, pepper, salt, collagen peptide, vitamins, and minerals was added and stirred. Finally, water was added, and the mixture was heated to 90°C and then heated and stirred for approximately 30 minutes to prepare the curry sauce. The curry sauce thus prepared was packed into pouches of 100g each and flash-frozen in a freezer to obtain the frozen curry sauce of Example 1.

[0045] Vegetable oil 1 was a mixed oil prepared by mixing 97.2 parts by mass of soybean oil and 2.8 parts by mass of linseed oil. The n-3 fatty acid ratio per 100 g of vegetable oil 1 was 7.5%, and the n-6 fatty acid ratio was 48.7%. The fatty acid composition of the soybean oil and linseed oil conformed to the 2015 Standard Tables of Food Composition in Japan (7th edition). Vegetable oils 2 to 6 were similarly prepared by appropriately mixing known vegetable oils to achieve the fatty acid compositions listed in Table 1.

[0046]

[0047] The vitamin mix contains fat-soluble vitamins such as vitamin A, vitamin D, vitamin E, and vitamin K, as well as water-soluble vitamins such as vitamin B1, vitamin B2, niacin, vitamin B6, and folic acid.

[0048] The yeast mix contains copper, chromium, selenium, zinc, manganese, iodine, and biotin.

[0049] Comparative Example 1 A frozen curry sauce of Comparative Example 1 was produced without blending glycine and alanine. The other ingredients were prepared according to the blending ratios shown in Table 2.

[0050] <Comparative Examples 2 and 3> Frozen curry sauces of Comparative Examples 2 and 3 were produced without adding glycine. The other ingredients were adjusted according to the blending ratios shown in Table 2. In Comparative Examples 2 and 3, the amount of minced chicken was increased to compensate for the protein deficiency caused by not adding glycine. Furthermore, the amount of vegetable oil 3 was reduced in consideration of the lipid content of the minced chicken, thereby adjusting the PFC balance.

[0051] Comparative Example 4 The amount of glycine added was increased to 6.0%, and alanine was not added, to produce a frozen curry sauce of Comparative Example 4. The other ingredients were adjusted according to the blending ratios shown in Table 2.

[0052] <Evaluation criteria> 100 g of each of the frozen curry sauces obtained above was thawed in a hot water bath and poured over 150 g of cooked rice to prepare curry rice. A sensory evaluation was conducted by tasting samples by several trained panelists for flavor, oil separation after thawing, and viscosity reduction after thawing, according to the following criteria. The evaluation results are shown in Table 2. [Evaluation criteria for flavor] ◎: There was a matured sweetness, but the spiciness was fully felt later. ○: The sweetness was slightly strong, but the spiciness was fully felt later. △: The sweetness was slightly strong and the spiciness was weak, but to an extent that was not problematic for the product. ×1: The matured sweetness was not felt. ×2: The sweetness was strong. [Evaluation criteria for oil separation after thawing] ◎: No oil separation was observed even after thawing. ○: A few oil droplets were observed, but to an extent that was not problematic for the product. ×: Oil separation was observed after thawing. [Evaluation criteria for viscosity reduction after thawing] ◎: No decrease in viscosity was observed even after thawing. Good: The viscosity was slightly lower than before freezing, but to an extent that did not pose a problem as a product. Bad: The viscosity was significantly lower after thawing.

[0053]

[0054] The frozen curry sauce obtained in Example 1 was a frozen curry sauce with an excellent PFC balance. In other words, it was found that by blending glycine and alanine within the ranges specified in this invention, a frozen curry sauce with an excellent PFC balance, as well as excellent flavor, emulsion stability, and viscosity stability, could be provided. Furthermore, the vitamin and mineral contents were within the ranges described in paragraphs

[0029] and

[0031] of the present specification, and also satisfied specific nutritional standards.

[0055] The frozen curry sauces obtained in Comparative Examples 1 to 4 did not contain glycine and / or alanine, and therefore required the incorporation of high amounts of other protein ingredients to adjust the PFC balance, resulting in undesirable flavor and texture. Specifically, the frozen curry sauce obtained in Comparative Example 1 contained 4.3% by mass of collagen peptide, which gave it a strong, unpleasant smell. The frozen curry sauce obtained in Comparative Example 2 contained 10.8% by mass of granular soy protein, which gave it a strong, undesirable texture due to the granular soy protein. The frozen curry sauce obtained in Comparative Example 3 contained a high amount of minced chicken, and therefore reduced the amount of vegetable oil to suppress the amount of fat, resulting in an undesirable, crumbly texture.

[0056] Example 2 The frozen curry sauce of Example 2 was produced by changing the blending amount of each protein ingredient. Specifically, the blending amount of glycine was increased to 4.0%, the blending amount of alanine was increased to 2.0%, and no collagen peptide was blended. The other ingredients were adjusted according to the blending ratios shown in Table 3.

[0057] Example 3 A frozen curry sauce of Example 3 was produced without blending polyglycerol fatty acid ester. The other ingredients were prepared according to the blending ratios shown in Table 3.

[0058] Example 4 A frozen curry sauce of Example 4 was produced without adding polyglycerol fatty acid ester and by reducing the amount of indigestible glucan to 5.0%. The other ingredients were prepared according to the blending ratios shown in Table 3.

[0059] <Examples 5 and 6> Frozen curry sauces of Examples 5 and 6 were produced without blending anhydrous citric acid and acetyl phosphate cross-linked starch. The other ingredients were prepared according to the blending ratios shown in Table 3.

[0060] 100 g of the frozen curry sauce obtained in Examples 1 to 6 was thawed in a hot water bath and poured over 150 g of cooked rice to prepare curry rice, which was then evaluated in the same manner as above. The evaluation criteria were the same as above and will not be repeated here. The evaluation results are shown in Table 3.

[0061]

[0062] The results of Examples 2 to 4 revealed that oil separation can be further suppressed by adding an emulsifier. Also, the results of Examples 1, 5, and 6 revealed that the spiciness is further improved by adding citric acid.

[0063] In the present invention, a frozen curry sauce has been described, but since the effects of the present invention are obtained by setting the glycine and alanine contents within the ranges specified in the present invention, the curry sauce does not have to be in a frozen form, and may be in a room temperature form such as a retort pouch, for example.

Claims

1. A frozen curry sauce containing glycine and alanine, characterized in that 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 protein content per 100g of the frozen curry sauce is 8.0g or more and 20.0g or less, the lipid content is 5.0g or more and 15.0g or less, and the carbohydrate content is 0g or more and 20.0g or less.

2. The frozen curry sauce according to claim 1, further comprising granular soy protein and collagen peptide, wherein 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, further comprising vitamins and minerals.

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