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. Specifically, it relates to a frozen curry sauce with a high content of glycine and alanine and an excellent balance of protein, lipid, and carbohydrate blending.

Background Art

[0002] In recent years, the increase in medical and nursing care costs associated with the aging population has become a problem. To suppress medical costs and lead a wealthy old age, it has become an important issue to extend the "healthy life expectancy" that can be lived without restrictions on daily life for health reasons.

[0003] Therefore, in the "Dietary Reference Intakes for Japanese (2020 Edition)", "energy-producing nutrient balance" is defined for the purpose of preventing the onset of lifestyle-related diseases and their exacerbation. "Energy-producing nutrient balance" is an index indicating the composition ratio of protein, lipid, and carbohydrate as the proportion they should occupy in the total energy intake, and it is considered appropriate to set a target amount.

[0004] On the other hand, supplements are well known as one method of supplementing insufficient nutrients. Supplements are popular because of their variety and ease of intake. However, when trying to supplement nutrients with supplements widely distributed in the market, it is necessary to prepare multiple types of supplements according to the diet content, combine them each time, and moreover, ingest a certain amount, which is rather troublesome. Therefore, there is a demand for foods that can easily supply the nutrients necessary for a day in daily meals, which are the main sources of protein, lipid, and carbohydrate (Patent Document 1), and they are being marketed as drinks, gummies, non-fried instant noodles, etc.

Prior Art Documents

Patent Documents

[0005]

Patent Document 1

[0006] Curry rice is a popular dish among people of all ages, 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 tend to be high in calories when prepared in conventional ways.

[0007] The first challenge is the difficulty in achieving the correct balance of protein, fat, and carbohydrates (hereinafter referred to as the "PFC balance"). Specifically, when optimizing curry rice as a nutritional food, for example, it is necessary to include a high amount of meat or soy in the sauce to increase the protein content. However, this would then increase the fat content, making it impossible to meet the PFC balance.

[0008] The second challenge is the effort involved in cooking. Specifically, in the case of curry roux for which only certain nutrients are added, as disclosed in Patent Documents 2 to 4, it is necessary to consider the PFC balance, select meat with low fat content, remove the fat from the meat, and then simmer the meat, vegetables, and other ingredients. However, this process is very time-consuming to prepare.

[0009] This invention has been made in view of the above-mentioned problems, and aims to provide a frozen curry sauce with an excellent PFC balance. [Means for solving the problem]

[0010] As a result of diligent research to solve the above problems, the inventors discovered that by incorporating high amounts of glycine and alanine, they could obtain a frozen curry sauce with an excellent balance of protein, lipids, and carbohydrates, thus completing the present invention.

[0011] In other words, the present invention is (1) In a frozen curry sauce containing 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. A frozen curry sauce characterized in that, per 100g of the frozen curry sauce, the protein content is 8.0g or more and 20.0g or less, the fat 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 further contains granular soy protein and collagen peptide, 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 collagen peptide content is 0.5% by mass or more and 3.5% by mass or less. (3) The frozen curry sauce according to (1) or (2), characterized in that the frozen curry sauce further contains vitamins and minerals. [Effects of the Invention]

[0012] According to the present invention, it is possible to provide a frozen curry sauce with an excellent PFC balance. [Modes for carrying out 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 the various foods are based on the Standard Tables of Food Composition in Japan 2015 (7th Revised Edition).

[0014] <Frozen Curry Sauce> The frozen curry sauce of the present invention is a curry sauce that has been frozen after being manufactured using the components, materials, and ingredients described below. 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, emulsifiers, ingredients such as meat or vegetables, and other raw materials.

[0015] As described above, the frozen curry sauce of the present invention is frozen with ingredients such as meat and vegetables already included. Therefore, unlike the common method of cutting the 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 it in a hot water bath and pouring it over rice.

[0016] The frozen curry sauce of the present invention preferably meets "specific nutritional standards" when consumed as curry rice by combining 150g of cooked rice with 100g of curry sauce heated in a hot water bath. Here, "specific nutritional standards" can be the dietary intake standards established in each country, for example, the standards for the amount of nutrients set out in the "Dietary Reference Intakes for Japanese (2020 Edition)" of the Ministry of Health, Labour and Welfare of Japan.

[0017] The method of cooking rice that can be used in this invention is not particularly limited, but it is fine to cook it using conventional methods such as gas cooking, electric cooking, IH cooking, or steaming. Furthermore, the amount of water added during cooking should be adjusted as appropriate so that cooked rice with the desired stickiness and firmness is obtained after cooking. For example, the amount of water can be adjusted as appropriate so that the cooking yield is 1.6 to 2.6 (corresponding to 49 to 68% of the cooked moisture content). Here, cooking yield is the ratio of the weight of cooked rice to the weight of cooked rice. Generally, to obtain cooked rice with appropriate stickiness and firmness, it is preferable to have a cooking yield of about 1.8 to 2.4 (corresponding to 53 to 63% of the cooked moisture content). In this embodiment, 150g of cooked rice is obtained by adding 101.1g of water to 67.4g of rice (polished rice, 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] 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 lipid 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. More preferably, the protein content is 10.0 g or more and 15.0 g or less, the lipid content is 8.0 g or more and 10.0 g or less, and the carbohydrate content is 5.0 g or more and 15.0 g or less. If the protein content, lipid content, and carbohydrate content are within the above numerical ranges, when 150 g of cooked rice and 100 g of the curry sauce of the present invention are eaten together as curry rice, specific nutritional standards can be met.

[0020] <Protein> The frozen curry sauce of the present invention contains a protein raw material. As the protein raw material, vegetable proteins such as soy protein, animal proteins such as milk protein and collagen peptide, protein raw materials derived from ingredients such as meat (beef, pork, chicken) or vegetables, and amino acids such as glycine and alanine can be used. Only one of these may be used, or two or more may be used in combination. Among these, since the amount of protein can be increased while suppressing the amount of lipid, it is preferable to use glycine and alanine, and furthermore, granular soy protein and collagen peptide may be used in addition to them.

[0021] In the frozen curry sauce of the present invention, it is preferable that 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, and more preferably that the content of granular soy protein is 5.0% by mass or more and 8.0% by mass or less, and the content of collagen peptide is 1.0% by mass or more and 3.0% by mass or less. If the content of granular soy protein and collagen peptide is within the above numerical range, it is possible to increase the protein content while suppressing the lipid content, and to obtain a frozen curry sauce with excellent flavor and texture.

[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 numerical range, it is possible to increase the protein content while suppressing the lipid and carbohydrate content, and to obtain a frozen curry sauce that has a mature, rich flavor.

[0023] <Alanine> The frozen curry sauce of the present invention contains alanine. In this specification, "alanine" refers to the alanine specified 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, a frozen curry sauce can be obtained in which the amount of protein is increased while the amount of lipids and carbohydrates is suppressed, and a mature sweetness can be felt.

[0024] <Lipids> The frozen curry sauce of the present invention contains lipid ingredients. Vegetable oils are often used as lipid ingredients, including rapeseed oil, soybean oil, flaxseed oil, grapeseed oil, safflower oil, sunflower oil, corn oil, olive oil, sesame oil, cottonseed oil, and perilla seed oil. Only one of these may be used, or two or more may be used in combination. In particular, to efficiently ingest unsaturated fatty acids, specifically n-3 and n-6 ​​fatty acids, it is preferable to appropriately mix the above-mentioned vegetable oils so that the ratio of n-3 fatty acids per 100g of vegetable oil is 5.0% to 70.0%, and the ratio of n-6 fatty acids is 10.0% to 60.0%.

[0025] When using a mixed oil in which vegetable oils are mixed so that n-3 fatty acids and n-6 ​​fatty acids are present in the above-mentioned ratio, the content of the mixed oil 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 mixed oil is within the above numerical range, 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 for efficient intake of n-3 fatty acids and n-6 ​​fatty acids.

[0026] <Carbohydrates> The frozen curry sauce of the present invention contains carbohydrate ingredients. Examples of carbohydrate ingredients include modified starch, dietary fiber, and wheat flour. Only one of these may be used, or two or more may be used in combination. Among these, modified starch and dietary fiber are preferable, taking into consideration the carbohydrate content of cooked rice, which is the main carbohydrate ingredient.

[0027] The carbohydrate content 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 carbohydrate content is within the above numerical range, when 150g of cooked rice and 100g of the curry sauce of the present invention are consumed together as curry rice, the specific nutritional standards can be met.

[0028] <Vitamins> The frozen curry sauce of the present invention contains vitamins. The Dietary Reference Intakes for Japanese 2020 edition, published by the 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 water-soluble vitamins, and it is preferable that the present invention also contains all of these vitamins.

[0029] Preferably, the frozen curry sauce of the present invention contains the following vitamins per 100g: vitamin A at 217μgRAE or more and 353μgRAE or less, vitamin D at 2.1μg or more and 131.1μg or less, vitamin E (as α-tocopherol) at 1.7μg or more and 111.1μg or less, vitamin K at 36μg or more, vitamin B1 at 0.3mg or more, vitamin B2 at 0.4mg or more, niacin at 4.0mgNE or more and 10.0mgNE or less, vitamin B6 at 0.3mg or more and 7.3mg or less, vitamin B12 at 0.6μg or more, folic acid at 58μg or more and 118μg or less, pantothenic acid at 1.4mg or more, biotin at 12μg or more, and vitamin C at 24mg or more.

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

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

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

[0033] <Citric acid> As described above, the frozen curry sauce of the present invention can increase the protein content while suppressing the lipid and carbohydrate content by incorporating a high amount of glycine and alanine. However, since glycine and alanine exhibit a characteristic lingering sweetness, a high amount can impair the flavor of the curry. Therefore, it is preferable to further incorporate citric acid. By further incorporating citric acid, it is possible to create a frozen curry sauce that retains the matured sweetness of glycine and alanine while also providing a spiciness that develops later. The citric acid content is preferably 0.05% by mass or more and 1.0% by mass or less as anhydrous citric acid, and more preferably 0.1% by mass or more and 0.3% by mass or less. If the citric acid content is within the above numerical range, a curry sauce can be obtained that has a matured sweetness while also providing a spiciness that develops later.

[0034] <wheat flour> While typical curry roux uses wheat flour, the use of wheat flour is optional in the frozen curry sauce of this invention. If wheat flour is not used, the curry sauce can be given an appropriate thickness by using modified starch or dietary fiber. In this invention, "not using wheat flour" means intentionally omitting the addition of wheat flour.

[0035] <Processed starch> In the curry sauce of the present invention, it is preferable to incorporate modified starch to obtain a thick curry sauce even with a small amount of added oil. Examples of modified starch include potato starch, corn starch (for example, corn starch 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 crosslinking, emulsification, esterification, etherification, oxidation, etc. Examples of crosslinked starch include acetylated adipic acid crosslinked starch, acetylated phosphate crosslinked starch, acetylated oxidized starch, sodium octenyl succinate starch, acetate starch, oxidized starch, hydroxypropyl starch, hydroxypropylated phosphate crosslinked starch, phosphate monoesterified phosphate crosslinked starch, phosphate crosslinked starch, and phosphorylated starch. Only one of these may be used, or two or more may be used in combination. In the present invention, from the viewpoint of freeze resistance, it is preferable to use acetylated phosphate crosslinked starch or hydroxypropyl phosphate crosslinked starch.

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

[0037] <Dietary fiber> In order to obtain a thick curry sauce even with a small amount of added oil, it is preferable to incorporate dietary fiber into the frozen curry sauce of the present invention. Any dietary fiber that can be used in food products is acceptable. 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. One of these may be used alone, or two or more may be used in combination.

[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 numerical range, a thick curry sauce can be obtained even with a small amount of added oil. Since the carbohydrate content is calculated from the total amount of sugars and dietary fiber, by incorporating a large amount of dietary fiber, it is possible to adjust the PFC balance while suppressing sugar content.

[0039] <Emulsifier> The frozen curry sauce of the present invention preferably contains an emulsifier to suppress oil separation after thawing. Any emulsifier that can be used in food products can be used as the emulsifier. Examples include glycerin fatty acid esters, polyglycerin fatty acid esters, sucrose fatty acid esters, soy lecithin, egg yolk lecithin, etc.

[0040] The emulsifier content 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 emulsifier content is within the above numerical range, an appropriate emulsified state can be maintained, so that a frozen curry sauce with spiciness can be obtained while suppressing oil separation after thawing.

[0041] <Nutritional Analysis> Nutritional component analysis should be performed using official methods; for example, the analysis should be conducted using the methods employed by the Japan Food Research Laboratories.

[0042] <How to manufacture frozen curry sauce> An example of a method for producing the frozen curry sauce of the present invention will be described. For example, ingredients and liquid raw materials such as minced chicken, minced garlic, diced onions, minced ginger, granular soy protein, vegetable oil, and emulsifiers are mixed together. 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 90°C, the mixture is heated and stirred for about 30 minutes to prepare the curry sauce. The curry sauce thus prepared is packaged in 100g pouches and rapidly frozen in a freezer. [Examples]

[0043] The present invention will be described in more detail below with reference to examples. However, the present invention is not limited to the contents of the following examples.

[0044] <Example 1> Frozen curry sauce was prepared according to the proportions listed in Table 2. Specifically, minced chicken, minced garlic, diced onion, minced ginger, granular soy protein, vegetable oil 1, and polyglycerin 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 and stirred for about 30 minutes after reaching 90°C to prepare the curry sauce. The curry sauce thus prepared was packaged in 100g pouches and rapidly frozen in a freezer to obtain the frozen curry sauce of Example 1.

[0045] Vegetable oil 1 is a mixed oil prepared by mixing 97.2 parts by mass of soybean oil and 2.8 parts by mass of flaxseed oil. The ratio of n-3 fatty acids per 100g of vegetable oil 1 was 7.5%, and the ratio of n-6 fatty acids was 48.7%. The fatty acid composition of soybean oil and flaxseed oil is based on the Standard Tables of Food Composition in Japan 2015 (7th Revised Edition). Similarly, vegetable oils 2 to 6 were prepared by appropriately mixing known vegetable oils to achieve the fatty acid composition shown in Table 1.

[0046] [Table 1]

[0047] Vitamin mix contains fat-soluble vitamins such as vitamins A, D, E, and K, as well as water-soluble vitamins such as vitamins B1, B2, niacin, 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 for Comparative Example 1 was prepared in the same manner as in Example 1, without the addition of glycine and alanine. The other ingredients were adjusted according to the proportions listed in Table 2.

[0050] <Comparative Examples 2 and 3> Frozen curry sauces for Comparative Examples 2 and 3 were manufactured in the same manner as in Example 1, without the addition of glycine. The other ingredients were adjusted according to the proportions listed in Table 2. In Comparative Examples 2 and 3, the amount of minced chicken was increased to compensate for the protein deficiency caused by the absence of glycine. Furthermore, the amount of vegetable oil 3 was reduced to adjust the PFC balance, taking into account the lipid content of the minced chicken.

[0051] <Comparative Example 4> The amount of glycine was increased to 6.0%, and alanine was omitted. Comparative Example 4 frozen curry sauce was produced in the same manner as in Example 1. The other ingredients were adjusted according to the proportions listed in Table 2.

[0052] <Evaluation Criteria> Each frozen curry sauce (100g) was thawed in a hot water bath and poured over 150g of rice to prepare curry rice. A group of trained panelists conducted a sensory evaluation by tasting the sauces according to the following criteria, focusing on flavor, oil separation after thawing, and viscosity reduction after thawing. The evaluation results are shown in Table 2. [Flavor Evaluation Criteria] ◎: It had a mature sweetness, but I could also fully taste the spiciness afterwards. ○: It was a little too sweet, but I could definitely taste the spiciness afterwards. △: It was slightly too sweet and not spicy enough, but it was still acceptable as a product. ×1: I couldn't detect any mature sweetness. ×2: It was too sweet. [Evaluation criteria for oil separation after thawing] ◎: No oil separation was observed after thawing. ○: A small amount of oil droplets was observed, but it was not enough to affect the product. ×: Oil separation was observed after thawing. [Evaluation criteria for viscosity reduction after thawing] ◎: No decrease in viscosity was observed after thawing. ○: The viscosity was slightly lower than before freezing, but it was not to a degree that would cause any problems with the product. ×: The viscosity was significantly reduced after thawing.

[0053] [Table 2]

[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 incorporating glycine and alanine within the range specified in the present invention, it is possible to provide a frozen curry sauce with an excellent PFC balance, as well as excellent flavor, emulsification stability, and viscosity stability. Furthermore, the content of vitamins and minerals was within the range described in paragraphs

[0029] and

[0031] of this specification, and also met the specific nutritional standards.

[0055] The frozen curry sauces obtained in Comparative Examples 1-4 did not contain glycine and / or alanine, so it was necessary to include a high amount of other protein ingredients to balance the PFC ratio, 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 resulted in an unpleasant odor. The frozen curry sauce obtained in Comparative Example 2 contained 10.8% by mass of granular soy protein, which resulted in a strong texture of granular soy protein, which was undesirable. The frozen curry sauce obtained in Comparative Example 3 contained a high amount of minced chicken, and as a result of reducing the amount of vegetable oil to suppress the fat content, it had a dry and crumbly texture, which was undesirable.

[0056] <Example 2> The amount of each protein ingredient was changed, and the frozen curry sauce of Example 2 was produced in the same manner as in Example 1. Specifically, the amount of glycine was increased to 4.0%, the amount of alanine to 2.0%, and collagen peptide was omitted. The other ingredients were adjusted according to the proportions listed in Table 3.

[0057] <Example 3> The frozen curry sauce of Example 3 was prepared in the same manner as in Example 2, without the addition of polyglycerin fatty acid esters. The other ingredients were adjusted according to the proportions listed in Table 3.

[0058] <Example 4> The frozen curry sauce of Example 4 was prepared in the same manner as in Example 2, without the inclusion of polyglycerin fatty acid esters and by reducing the amount of indigestible glucan to 5.0%. The other ingredients were adjusted according to the proportions listed in Table 3.

[0059] <Examples 5 and 6> Frozen curry sauces for Examples 5 and 6 were prepared in the same manner as in Example 2, without the addition of anhydrous citric acid and acetyl phosphate cross-linked starch. The other ingredients were adjusted according to the proportions listed in Table 3.

[0060] 100g of the frozen curry sauce obtained in Examples 1-6 was thawed in a hot water bath, poured over 150g of cooked rice, and used to prepare curry rice. The evaluation was carried out in the same manner as before. The evaluation criteria were the same as above and are therefore omitted. The evaluation results are shown in Table 3.

[0061] [Table 3]

[0062] The results from Examples 2-4 clearly showed that oil separation could be further suppressed by incorporating an emulsifier. Furthermore, the results from Examples 1, 5, and 6 clearly showed that the spiciness was further enhanced by incorporating citric acid.

[0063] Although this invention describes frozen curry sauce, the effects of this invention are obtained by setting the glycine and alanine content within the range specified in this invention. Therefore, it does not have to be in a frozen form, and may be in a room temperature form such as a retort pouch.

Claims

1. A frozen curry sauce containing glycine and alanine. The glycine content is 0.5% by mass or more and 6.0% by mass or less. The alanine content is 0.2% by mass or more and 6.0% by mass or less. The protein content per 100g of the aforementioned frozen curry sauce is 8.0g or more and 20.0g or less. Lipid content of 5.0g or more and 15.0g or less, The carbohydrate content is between 0g and 20.0g. The aforementioned frozen curry sauce further contains granular soy protein, A frozen curry sauce characterized in that the content of the granular soy protein is 5.2% by mass or more and 10.0% by mass or less.

2. The aforementioned frozen curry sauce further contains collagen peptides, The frozen curry sauce according to claim 1, characterized in that the collagen peptide content 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 characterized in that the frozen curry sauce contains vitamins and minerals.

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