Frozen curry sauce

Abstract

To provide a frozen curry sauce having an excellent balance of protein, lipid and carbohydrate. A frozen curry sauce containing glycine and alanine. The content of the glycine is 0.1% by mass or more and 6.0% by mass or less, The content of the alanine is 0.1% by mass or more and 6.0% by mass or less, The frozen curry sauce can be characterized in that the protein content per 100 g of the frozen curry sauce is 8.0 g or more and 20.0 g or less, the lipid 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

[Technical Field]

[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. [Background technology]

[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] Meanwhile, supplements are well known as a way to meet nutritional needs. Supplements are popular because they are readily available and readily available. However, trying to meet nutritional needs using the many supplements available on the market can be tedious, as it requires preparing multiple types of supplements to match your diet, combining them each time, and consuming a certain number of supplements. 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, and the like. [Prior art documents] [Patent documents]

[0005] [Patent Document 1] Patent No. 7246220 [Patent Document 2] Japanese Patent Application Publication No. 9-313142 [Patent Document 3] Japanese Patent Application Laid-Open No. 2000-125811 [Patent Document 4] Japanese Patent Application Publication No. 2019-71792 Summary of the Invention [Problem to be solved by the invention]

[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, fat, 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 fat content, making it impossible to achieve the PFC balance.

[0008] The second problem is the labor 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 labor 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. [Means for solving the problem]

[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 is (1) In a frozen curry sauce containing glycine and alanine, The content of the glycine 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, The frozen curry sauce is characterized in that the protein content per 100 g of the frozen curry sauce is 8.0 g or more and 20.0 g or less, the lipid 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 further contains granular soy protein and collagen peptides; The content of the granular soy protein is 1.0% by mass or more and 10.0% by mass or less, The frozen curry sauce according to (1), characterized in that 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 (1) or (2), further comprising vitamins and minerals. [Effects of the Invention]

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

[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 2015 edition (7th revision) of the Standard Tables of Food Composition in Japan.

[0014] <Frozen curry sauce> The frozen curry sauce of the present invention is a curry sauce produced using the ingredients, materials, 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 materials, lipid materials, carbohydrate materials, vitamins, minerals, modified starch, dietary fiber, emulsifiers, 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" can 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 can 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 firmness 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 49 to 68% moisture after cooking). Here, cooked rice yield refers to the weight ratio of cooked rice to the weight of rice before cooking. Generally, to obtain cooked rice with appropriate stickiness and firmness, a cooked rice yield of approximately 1.8 to 2.4 (corresponding to 53 to 63% moisture after cooking) 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 fat 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 fat content of 8.0 g to 10.0 g, and a carbohydrate content of 5.0 g to 15.0 g. If the protein, fat, 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 fat 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 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] <Fat> 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 use an appropriate mixture of 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 have 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 100g of the frozen curry sauce of the present invention will be 0.5g or more and the n-6 fatty acid content will be 2.7g 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 modified starch, dietary fiber, and wheat flour. These ingredients may be used alone or in combination of two or more. Among these, it is preferable to use modified 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 ingredient 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 ingredient 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, and vitamin B1, vitamin B2, niacin, vitamin B6, vitamin B12, folic acid, pantothenic acid, biotin, and vitamin C as water-soluble vitamins, which are essential nutrients. It is preferable that the present invention also contains all of these vitamins.

[0029] The vitamin content is preferably such that, per 100g of the frozen curry sauce of the present invention, vitamin A is 217μg RAE or more and 353μg RAE or less, vitamin D is 2.1μg or more and 131.1μg or less, vitamin E (as α-tocopherol) is 1.7μg or more and 111.1μg or less, vitamin K is 36μg or more, vitamin B1 is 0.3mg or more, vitamin B2 is 0.4mg or more, niacin is 4.0mg NE or more and 10.0mg NE or less, vitamin B6 is 0.3mg or more and 7.3mg or less, vitamin B12 is 0.6μg or more, folic acid is 58μg or more and 118μg or less, pantothenic acid is 1.4mg or more, biotin is 12μg or more, and vitamin C is 24mg 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 essential nutrient minerals, and it is preferable that 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 have 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. If the citric acid content is within the above numerical range, a curry sauce can be obtained that has a matured sweetness but also has a spicy aftertaste.

[0034] <Flour> While typical curry roux uses wheat flour 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 a modified starch to obtain a thick curry sauce even with a small amount of added fat or oil. Examples of modified starches include potato starch, corn starch, cornstarch (e.g., cornstarch derived from sweet corn, dent corn, or waxy corn), tapioca starch, sago starch, sweet potato starch, wheat starch, and rice starch, which 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 phosphated 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 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 be generally 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, it is possible to adjust the PFC balance while reducing the sugar content.

[0039] <Emulsifier> The frozen curry sauce of the present invention preferably contains an emulsifier to prevent oil separation after thawing. Any emulsifier that can be used in foods may be used. Examples of the emulsifier 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] <Nutrition analysis> Nutritional analysis may be carried out using official methods, such as the analytical methods used by the Japan Food Analysis Center, a general incorporated foundation.

[0042] <How to make frozen curry sauce> An example of a method for producing a frozen curry sauce of the present invention is described below. 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 together. A powder mixture containing glycine, alanine, skim milk powder, anhydrous citric acid, modified starch, dietary fiber, curry powder, spices, salt, collagen peptides, vitamins, and minerals is added and mixed. Finally, water is added, and the mixture is heated to 90°C 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. [Example]

[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 100g of vegetable oil 1 was 7.5% and the n-6 fatty acid ratio was 48.7%. The fatty acid composition of soybean oil and linseed oil conforms to the 2015 edition (7th revision) of the Standard Tables of Food Composition in Japan. 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] [Table 1]

[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 in the same manner as in Example 1, except that glycine and alanine were not added. 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 in the same manner as Example 1, 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, and a frozen curry sauce of Comparative Example 4 was produced in the same manner as in Example 1. The other ingredients were prepared according to the blending ratios shown in Table 2.

[0052] <Evaluation criteria> 100g of each of the frozen curry sauces obtained above was thawed in a hot water bath and poured over 150g of cooked rice to prepare curry rice. A trained panel conducted a sensory evaluation by tasting the sauces according to the following criteria for flavor, oil separation after thawing, and viscosity loss after thawing. The evaluation results are shown in Table 2. [Flavor evaluation criteria] ◎: It had a mature sweetness, but the spiciness was still noticeable later on. ○: It was a little sweet, but I could still taste the spiciness later on. △: The sweetness was slightly strong and the spiciness was weak, but there was no problem as a product. ×1: I couldn't sense the sweetness of the aged flavor. x2: It was very sweet. [Evaluation criteria for oil separation after thawing] ◎: No oil separation was observed even after thawing. ◯: A few oil droplets were observed, but this was not a problem 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: Viscosity was slightly lower than before freezing, but this was not a problem for the product. ×: Viscosity was significantly reduced after thawing.

[0053] [Table 2]

[0054] The frozen curry sauce obtained in Example 1 had an excellent PFC balance. In other words, it was found that blending glycine and alanine within the ranges specified in this invention makes it possible to provide a frozen curry sauce with an excellent PFC balance, as well as excellent flavor, emulsification stability, and viscosity stability. 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, gritty texture.

[0056] <Example 2> The frozen curry sauce of Example 2 was produced in the same manner as in Example 1, except that the blending amounts of each protein ingredient were changed. Specifically, the blending amount of glycine was increased to 4.0%, the blending amount of alanine 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 The frozen curry sauce of Example 3 was produced in the same manner as in Example 2, except that no polyglycerol fatty acid ester was added. The other ingredients were prepared according to the blending ratios shown in Table 3.

[0058] Example 4 The frozen curry sauce of Example 4 was produced in the same manner as in Example 2, except that no polyglycerol fatty acid ester was added and the amount of indigestible glucan added was reduced 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 in the same manner as in Example 2, except that anhydrous citric acid and acetyl phosphate cross-linked starch were not added. 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] [Table 3]

[0062] The results of Examples 2 to 4 revealed that oil separation can be further suppressed by adding an emulsifier, and 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. The content of the glycine is 0.1% by mass or more and 6.0% by mass or less, The content of the alanine is 0.1% by mass or more and 6.0% by mass or less, The frozen curry sauce is characterized in that the protein content per 100 g of the frozen curry sauce is 8.0 g or more and 20.0 g or less, the lipid 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 further comprises granular soy protein and collagen peptides, The frozen curry sauce according to claim 1, characterized in that 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. 3. The frozen curry sauce according to claim 1, further comprising vitamins and minerals.

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