Garlic oil, agent for imparting garlic flavor to food, and method for imparting garlic flavor to food

Abstract

Provided is a garlic oil that has a nice garlic flavor and is capable of imparting the garlic flavor for a prolonged period.　This garlic oil comprises a garlic-flavored oil and a pepper flavoring composition. By containing the garlic-flavored oil and the pepper flavoring composition in this garlic oil, the pepper flavoring composition enhances the garlic flavor of the garlic-flavored oil, and said garlic flavor can be sustained for a prolonged period.

Description

[Technical Field]

[0001] The present invention relates to garlic oil that has a good garlic flavor and the garlic flavor lasts for a long time, an agent for imparting garlic flavor to foods, and a method for imparting garlic flavor to foods. [Background technology]

[0002] Garlic oil is an edible oil made by combining garlic with edible oils and fats to impart a garlic aroma. One example of garlic oil is disclosed in Patent Document 1, which has a 2,6-dimethylpyrazine concentration of 0.1 ppm to 10 ppm, a peak area ratio of 2,6-dimethylpyrazine to 2,3-dihydro-3,5-dihydroxy-6-methyl-4H-pyran-4-one of 1:0.01 to 1:15 when measured by solid-phase microextraction (SPME) gas chromatography mass spectrometry, and contains an emulsifier. [Prior art documents] [Patent documents]

[0003] [Patent Document 1] Japanese Patent Application Laid-Open No. 2016-198092 Summary of the Invention [Problem to be solved by the invention]

[0004] However, consumers are demanding that the garlic flavor of garlic oil be enhanced, and one issue is that the garlic flavor of garlic oil tends to fade over time.

[0005] An object of the present invention is to provide a garlic oil having a good garlic flavor and a long-lasting garlic flavor, an agent for imparting a garlic flavor to foods, and a method for imparting a garlic flavor to foods. [Means for solving the problem]

[0006] The garlic oil of the present invention is characterized by containing a garlic flavored oil and a pepper flavor composition.

[0007] The garlic oil of the present invention contains a garlic flavor oil and a pepper flavor composition, and the pepper flavor composition can enhance the garlic flavor of the garlic flavor oil. Therefore, the garlic oil of the present invention can provide garlic oil that has a good garlic flavor and maintains the garlic flavor for a long time.

[0008] In the garlic oil of the present invention, the garlic-flavored oil preferably contains an extract of garlic or a processed product thereof using edible oil.

[0009] The garlic flavored oil is an extract of garlic or its processed products with edible oil, and can impart a more natural garlic flavor to the garlic oil.

[0010] The garlic oil of the present invention preferably contains soybean oil.

[0011] By including soybean oil in the garlic oil, the garlic flavor of the garlic oil can be further enhanced.

[0012] In the garlic oil of the present invention, the pepper flavor composition preferably contains either an extract of pepper or a processed product thereof or an essential oil of pepper.

[0013] The pepper flavor composition contains either an extract of pepper or a processed product thereof or an essential oil of pepper, thereby making it possible to enhance the garlic flavor of garlic oil.

[0014] The present invention provides an agent for imparting garlic flavor to foods, which contains the above-mentioned garlic oil as an active ingredient.

[0015] The present invention provides a method for imparting a garlic flavor to food, which comprises adding the garlic oil to food. [Effects of the Invention]

[0016] According to the garlic oil of the present invention, it is possible to provide garlic oil that has a good garlic flavor and the garlic flavor lasts for a long time.

[0017] According to the garlic flavor imparting agent for food of the present invention, by containing the garlic oil as an active ingredient, it is possible to enhance the garlic flavor of food and extend the duration of the garlic flavor.

[0018] Furthermore, according to the method of imparting a garlic flavor to food of the present invention, by including a step of adding the garlic oil to food, it is possible to enhance the garlic flavor of the food and prolong the duration of the flavor. [Brief explanation of the drawings]

[0019] [Figure 1] 1 is a graph showing the evaluation of garlic flavor when rapeseed oil is used as the base oil. [Figure 2] 1 is a graph showing the evaluation of garlic flavor when soybean oil is used as the base oil. [Figure 3] 1 is a graph showing the evaluation of garlic flavor when corn oil is used as the base oil. [Figure 4] 1 is a graph showing the evaluation of pepper flavor when rapeseed oil is used as the base oil. [Figure 5] 1 is a graph showing the evaluation of pepper flavor when soybean oil is used as the base oil. [Figure 6] 1 is a graph showing the evaluation of pepper flavor when corn oil is used as the base oil. [Figure 7] 1 is a graph showing changes in garlic flavor and pepper flavor depending on the amount of pepper flavor composition added. [Figure 8]1 is a graph showing changes in garlic flavor and pepper flavor depending on the amount of pepper flavor composition added. DETAILED DESCRIPTION OF THE INVENTION

[0020] Preferred embodiments of the present invention will now be described in detail.

[0021] The garlic oil contains a garlic-flavored oil and a pepper flavoring composition. The garlic-flavored oil is an edible oil containing components derived from the flavor of garlic. The garlic-flavored oil preferably contains at least one of an extract of garlic or a processed garlic product with an edible oil and a garlic flavoring composition.

[0022] An example of a component derived from garlic flavor is allyl disulfide. The allyl disulfide content in garlic oil is preferably 1% to 40%, more preferably 2% to 35%, and even more preferably 20% to 35%. The allyl disulfide content in garlic oil can be measured, for example, by a dynamic headspace method using a GC (Gas Chromatograph) / MS (Mass Spectrometry) mass spectrometer.

[0023] Extracts of garlic or processed garlic products with edible oil can be obtained, for example, by heating raw garlic in edible oil. Processed garlic products include, for example, grated garlic, chopped garlic, dried garlic (including freeze-dried garlic), and fried garlic chips.

[0024] Garlic-flavored oil containing an extract of garlic or a processed garlic product in edible oil may be obtained by, for example, using an extract of garlic or a processed garlic product in edible oil, or by mixing the extract with an edible oil described below. By using an extract of garlic or a processed garlic product in edible oil, a more natural garlic flavor can be imparted to the garlic oil.

[0025] The garlic flavor composition may be, for example, any of natural flavors, synthetic flavors, and blended flavors. By including the garlic flavor composition in garlic oil, it is possible to further enhance the garlic flavor of garlic oil containing an extract of garlic or a processed garlic product in edible oil, or to reduce the amount of the extract of garlic or a processed garlic product in edible oil used.

[0026] In addition, by using only the garlic flavor composition in the garlic-flavored oil as a component derived from the garlic flavor, it is possible to reduce the production cost of the garlic oil. The garlic-flavored oil containing the garlic flavor composition can be obtained, for example, by mixing the garlic flavor composition with an edible oil described below.

[0027] As the garlic flavor composition, for example, commercially available garlic flavors can be used. Examples of commercially available garlic flavors include "Garlic Flavor" (product name, product number: HQ-7603, G-13277, manufactured by Takasago International Corporation), "Fried Garlic Flavor" (product name, product number: F-63361, manufactured by Takasago International Corporation), "Roasted Garlic Oil" (product name, product number: G-11028, manufactured by Takasago International Corporation), "Garlic Oleoresin" (product name, product number: HQ-7601, manufactured by Takasago International Corporation), "Garlic Oil" (product name, product number: #81, #3032, manufactured by Takada Fragrance Co., Ltd.), and "Fresh Garlic Flavor" (product name, product number: TM-24821, manufactured by Shiono Koryo Co., Ltd.), "Garlic" (product name, product number: SP-180384, manufactured by San-ei Gen F.F.I. Co., Ltd.), "Garlic Oil" (product name, product number: GL96875, GL96876, manufactured by Ogawa Koryo Co., Ltd.), "Spice OG Garlic" (product name, manufactured by Ogawa Koryo Co., Ltd.), Garlic Roast Seasoning Oil (product name, manufactured by Saito Foods Industry Co., Ltd.), "L-001572, L-106432" (both product numbers, manufactured by Givaudan Japan Co., Ltd.), "Fried Garlic" (product name, product number: SC687886, manufactured by IFF Japan Co., Ltd.), Garlic Fried (product name, product number: SC852532, manufactured by IFF Japan Co., Ltd.), "mz Garlic Oil S" (product name, manufactured by Maruzen Foods Industry Co., Ltd.), "Garlic Oil" (product name, product number: #000032, manufactured by Nippon Stange Co., Ltd.)

[0028] The pepper flavor composition preferably contains either an extract of pepper or a processed pepper product or pepper essential oil, but may also contain, for example, at least one of a synthetic flavor and a blended flavor, or may be composed solely of at least one of a synthetic flavor and a blended flavor.

[0029] By including a pepper flavoring composition in garlic oil, the garlic flavor of the garlic oil can be enhanced. Furthermore, by using an extract of pepper or a processed product thereof or an essential oil of pepper as the pepper flavoring composition, the garlic flavor enhancing effect can be further enhanced. Furthermore, by using a synthetic flavoring or a blended flavoring as the pepper flavoring composition, the garlic flavor enhancing effect can be enhanced while reducing the production cost of garlic oil.

[0030] The type of pepper used as a raw material is not particularly limited, and any of black pepper, white pepper, green pepper, and pink pepper may be used, but black pepper is preferred. Pepper processed products include, for example, pepper ground into granules or powder.

[0031] Extracts of pepper or processed pepper products can be obtained, for example, by heating pepper in the edible oil described below. Pepper essential oil can be obtained, for example, by steam distillation of pepper. Commercially available pepper flavors can also be used as the pepper flavoring composition. Examples of commercially available pepper flavors include Black Pepper Flavor (product names and numbers: K-73666, MQ-9022, M-33563, all manufactured by Takasago International Corporation), "Freshly Ground Black Pepper Flavor" (product name and number: SC712862, manufactured by IFF Japan Inc.), and "POIVRE NOIR MADAGASCAR HE" (product name, manufactured by Chuo Fragrance Co., Ltd.).

[0032] The pepper flavoring composition is contained in garlic oil at a component ratio of preferably 0.001% to 0.05%, more preferably 0.002% to 0.04%, and even more preferably 0.002% to 0.03%.

[0033] For example, the pepper flavoring composition is preferably contained in garlic oil in an amount of 0.001% by mass or more and 0.05% by mass or less, more preferably 0.002% by mass or more and 0.04% by mass or less, and even more preferably 0.002% by mass or more and 0.03% by mass or less.

[0034] The pepper flavor composition preferably contains caryophyllene, limonene, and β-pinene.

[0035] The content of caryophyllene in garlic oil may be 0.000005% or more and 0.015% or less, and preferably 0.00001% or more and 0.012% or less, in terms of component ratio.

[0036] The limonene content in garlic oil is preferably 0.000005% or more and 0.015% or less, and more preferably 0.00002% or more and 0.013% or less, in terms of component ratio.

[0037] The β-pinene content in garlic oil may be 0.000005% or more and 0.015% or less, and preferably 0.00002% or more and 0.012% or less, in terms of component ratio.

[0038] The flavoring composition may be added to garlic oil so that the content of caryophyllene, limonene, and β-pinene in garlic oil is 0.000015% or more and 0.045% or less in terms of component ratio, and preferably 0.00003% or more and 0.03% or less.

[0039] Garlic oil contains edible oils such as soybean oil, rapeseed oil, corn oil, sunflower oil, safflower oil, rice oil, cottonseed oil, perilla oil, linseed oil, grapeseed oil, peanut oil, olive oil, sesame oil, palm oil, and medium-chain fatty acid triglycerides. Garlic oil may contain any edible oil, but it is particularly preferable to contain soybean oil, as this can further enhance the garlic flavor of the garlic oil.

[0040] The garlic oil of the present invention is prepared, for example, by mixing a garlic-flavored oil, a pepper flavor composition, and an edible oil. The content of the pepper flavor composition may be adjusted appropriately depending on the concentration of the garlic-flavored oil contained in the garlic oil.

[0041] The allyl disulfide contained in garlic oil is preferably 0.3% or more and 15.0% or less, more preferably 0.4% or more and 12.0% or less, and more preferably 0.6% or more and 10.0% or less, in terms of its component ratio in garlic oil.

[0042] The caryophyllene content in the garlic oil of the invention is preferably 0.10 or more, more preferably 0.17 or more, more preferably 0.20 or more, and more preferably 0.30 or more, per 1 part of allyl disulfide.

[0043] Furthermore, the caryophyllene content in the garlic oil of the present invention is preferably 2 or less, more preferably 1.5 or less, more preferably 1.3 or less, more preferably 0.7 or less, more preferably 0.6 or less, more preferably 0.4 or less, more preferably 0.35 or less, more preferably 0.34 or less, more preferably 0.20 or less, and even more preferably 0.17 or less, relative to 1 part allyl disulfide.

[0044] The limonene content in the garlic oil of the present invention is preferably 1.0 or more, more preferably 1.2 or more, more preferably 2.0 or more, and even more preferably 2.5 or more, relative to 1 unit of allyl disulfide. The limonene content in the garlic oil of the present invention is preferably 15.0 or less, more preferably 13.0 or less, more preferably 10.0 or less, more preferably 5.0 or less, more preferably 4.0 or less, more preferably 3.0 or less, more preferably 2.5 or less, more preferably 2.0 or less, and even more preferably 1.3 or less, relative to 1 unit of allyl disulfide.

[0045] The β-pinene content in the garlic oil of the present invention is preferably 3.0 or more, more preferably 3.5 or more, more preferably 4.0 or more, more preferably 4.4 or more, more preferably 8.0 or more, and even more preferably 8.8 or more, relative to 1 unit of allyl disulfide. The β-pinene content in the garlic oil of the present invention is preferably 53 or less, more preferably 40 or less, more preferably 35 or less, more preferably 17 or less, more preferably 15 or less, more preferably 9 or less, more preferably 8 or less, more preferably 7 or less, more preferably 5 or less, and even more preferably 4.5 or less, relative to 1 unit of allyl disulfide.

[0046] The garlic oil described above can also be used as a garlic flavoring agent for foods containing it as an active ingredient.

[0047] Garlic oil can also be used in foods where it is desirable to add a garlic flavor, regardless of the type of cuisine, such as Chinese, Japanese, Italian, or French.

[0048] That is, in the method for imparting a garlic flavor to food, by including a step of adding garlic oil to food, it is possible to impart a good garlic flavor to the food and prolong the persistence of the garlic flavor in the food.

[0049] Such foods include stir-fried dishes such as fried rice and stir-fried vegetables, grilled dishes such as yakiniku, soups such as ramen soup and bouillabaisse, sauces such as pasta sauce, mapo tofu sauce, bitter melon chanpuru sauce, and seasoned meat sauce, salads such as carpaccio and marinades, gyoza, meat bun fillings, processed meat products such as hamburger steaks and sausages, cooked rice dishes such as takikomi gohan and pilaf, processed seafood products such as fish sausages and kamaboko, prepared flours such as fried chicken flour, buchimgae flour, and powdered soup, condiments such as seasoning sauces, dressings, mayonnaise, ponzu sauce, Chinese cooking ingredients, and hot pot soup, margarines such as margarine and fat spreads, and fried foods such as French fries, fried chicken, squid rings, and croquettes.

[0050] That is, by using garlic oil as cooking oils such as loosening oil, rice cooking oil, stir-frying oil and frying oil in the cooking, processing or manufacturing of various foods, release oils such as box oil and baking oil, seasoning oils such as kneading oil, injection oil and finishing oil, or by incorporating garlic oil into foods by adding, mixing, applying, dissolving, dispersing, emulsifying or the like after cooking, processing or manufacturing of various foods, the flavor derived from garlic oil can be imparted to the foods, thereby enhancing the garlic flavor of the foods and prolonging the persistence of the garlic flavor.

[0051] Therefore, garlic oil and garlic flavor imparting agents can be particularly suitably used in distributed processed food products such as frozen processed foods, refrigerated processed foods, retort foods, bottled foods, canned foods, dried foods, and boxed lunches, which are prone to problems such as flavor deterioration and loss during distribution and microwave heating.

[0052] As described above, the garlic oil of the present invention contains a garlic flavor oil and a pepper flavor composition, and the pepper flavor composition enhances the garlic flavor of the garlic flavor oil, allowing the garlic flavor to last for a long time. Therefore, the garlic oil of the present invention can provide garlic oil that has a good garlic flavor and a long-lasting garlic flavor. [Example]

[0053] [Test Example 1] (Garlic Flavor Test) The effect of adding a pepper flavor composition to garlic oil to enhance its garlic flavor was confirmed. (Preparation of evaluation oils) Seven types of evaluation oils were prepared with the formulations shown in Table 1. In the formulations shown in Table 1, "POIVRE NOIR MADAGASCAR HE" (trade name, manufactured by Chuo Fragrance Co., Ltd.) was used as the pepper flavoring. "Black Pepper" (trade name, manufactured by S&B Foods Co., Ltd.) was used as the pepper. "Garlic Oil" (manufactured by Hasegawa Fragrance Co., Ltd.), an extract of garlic or its processed products using edible oil, was used as the garlic-flavored oil. "Smooth Canola Oil" (trade name, manufactured by J-Oil Mills Co., Ltd.) was used as the rapeseed oil. "Rich and Umami Soybean Oil" (trade name, manufactured by J-Oil Mills Co., Ltd.) was used as the soybean oil. "Corn Oil" (trade name, manufactured by J-Oil Mills Co., Ltd.) was used as the corn oil.

[0054] [Table 1] The numerical values in the table are in mass %.

[0055] (Test Method) To prepare samples, 5 g of one of the seven types of evaluation fat was added to 100 g of peperoncino pasta noodles. In other words, seven types of peperoncino pasta to which one different evaluation fat was added were prepared as samples.

[0056] (Making Peperoncino Pasta) Peperoncino pasta was made using the following ingredients. (raw materials) Pasta noodles (100g): Spaghetti, 1.7mm thick, boiled for 9 minutes (manufactured by AEON Co., Ltd.), Pasta-cutting oil (1g): J-Oil Mills Noodle-cutting Oil (trade name), chopped chili pepper (a little), garlic oil (5g), peperoncino sauce (15g), sauteed sausage (8g), sauteed bacon slices (8g), dried parsley (0.05g)

[0057] The peperoncino sauce was made by boiling cornstarch (4g), special chicken bouillon (36g), salt (2.5g), water (200g), tomato paste (4g), and powdered gelatin (2.4g) in a pot and then letting it cool.

[0058] (Creation procedure) (Step 1) Add cooking oil to boiled pasta and vacuum cool. (Step 2) Garlic oil and chopped chili peppers were added to the vacuum-cooled pasta from step 1 and mixed. (Step 3) One-third of the total amount of pasta from step 2 was placed in a container, and the peperoncino sauce was poured into the center of the pasta, i.e., the center of the container, and added. (Step 4) Add the remaining 2 / 3 of the pasta to the container so that it covers the peperoncino sauce. (Step 5) Bacon, sausage and dried parsley were topped onto the pasta from Step 4. (Step 6) The pasta from step 5 was stored in the refrigerator.

[0059] (Evaluation method) The garlic and pepper flavors of seven types of peperoncino pasta were evaluated. The flavors were evaluated on the first day after preparation (storage days: 0), the day after preparation (storage days: 1), and the day after preparation (storage days: 2). The evaluation of the garlic flavor of the peperoncino pasta is shown in Table 3, and the evaluation of the pepper flavor is shown in Table 4.

[0060] The evaluation of garlic flavor when rapeseed oil was used as the edible fat for garlic oil is shown in Figure 1, the evaluation of garlic flavor when soybean oil was used is shown in Figure 2, and the evaluation of garlic flavor when corn oil was used is shown in Figure 3. In the figures, (-) indicates that neither pepper flavoring nor pepper was added, (+) indicates that pepper flavoring was added, and (pepper) indicates that pepper was added.

[0061] The evaluation of the pepper flavor when rapeseed oil was used as the edible oil for garlic oil is shown in Figure 4, the evaluation of the pepper flavor when soybean oil was used is shown in Figure 5, and the evaluation of the pepper flavor when corn oil was used is shown in Figure 6. In the figures, (-) indicates that neither pepper flavoring nor pepper was added, (+) indicates that pepper flavoring was added, and (pepper) indicates that pepper was added.

[0062] The flavor evaluation was performed after heating the peperoncino pasta for 40 seconds in a microwave oven set at 800 W. The test products were kept refrigerated until the test was conducted (for one hour for test products with a shelf life of "0").

[0063] The evaluation was carried out by three panelists who rated the intensity of garlic flavor and the intensity of pepper flavor on a 5-point scale, and the average score of each panelist's evaluation was calculated. The evaluation was carried out according to the table below.

[0064] [Table 2]

[0065] [Table 3]

[0066] [Table 4]

[0067] (Garlic flavor rating) As shown in Table 3 and FIG. 1, the rapeseed sample (+) containing the pepper flavor composition in addition to the garlic flavor oil had a stronger garlic flavor than the rapeseed sample (-) not containing the pepper flavor composition and the rapeseed sample (pepper) containing pepper throughout the storage period.

[0068] As shown in Table 3 and FIG. 2, the soybean sample (+) containing the pepper flavor composition in addition to the garlic-flavored oil had a stronger garlic flavor than the soybean sample (-) not containing the pepper flavor composition over the entire storage period.

[0069] As shown in Table 3 and FIG. 3, the sample corn (+) containing the pepper flavor composition in addition to the garlic flavor oil had a stronger garlic flavor than the sample corn (-) not containing the pepper flavor composition over the entire storage period.

[0070] Thus, regardless of whether the base oil used to prepare the garlic oil evaluation was rapeseed oil, soybean oil, or corn oil, the rapeseed (+), soybean (+), and corn (+) samples had a stronger garlic flavor than the rapeseed (-), soybean (-), and corn (-) samples.

[0071] In particular, in the case of storage days 2, the rapeseed (+), soybean (+), and corn (+) samples were heated in a microwave oven, and it was found that the garlic flavor could be perceived even after cooking. Furthermore, since the test products were stored in a refrigerator until the test was conducted, it was found that the rapeseed (+), soybean (+), and corn (+) samples retained a strong garlic flavor even after cooling.

[0072] In addition, the soybean (+) sample had a stronger garlic flavor than the rapeseed (+) and corn (+) samples as the storage period progressed.

[0073] (Evaluation of pepper flavor) As shown in Table 4 and Figure 4, the sample rapeseed (+) and sample rapeseed (-) had no pepper flavor at all over the storage period. In contrast, the sample rapeseed (pepper) had a strong pepper flavor over the storage period.

[0074] As shown in Table 4 and Figure 5, sample soybeans (+) had a faint peppery flavor after storage for days 0 and 1, but no peppery flavor was detected after storage for day 2. Sample soybeans (-) had no peppery flavor at all over the storage period.

[0075] As shown in Table 4 and FIG. 6, the sample corn (+) and sample corn (-) did not have any pepper flavor at all over the storage period.

[0076] (Component evaluation) Caryophyllene, limonene, β-pinene, and allyl disulfide contained in the samples rapeseed (+), rapeseed (pepper), soybean (+), and corn (+) shown in Table 1 were measured using a gas chromatography mass spectrometer (GC / MS). The measurement conditions for the gas chromatography mass spectrometer (GC / MS) are shown below. The measurement results are shown in Table 5.

[0077] (Gas chromatography mass spectrometer (GC / MS) conditions) Equipment: Agilent 6890GC Column: DB-WAX UI, length 60 m, inner diameter (id) 0.25 mm, film thickness 0.25 μm Oven temperature: 40℃ (10 min) - 2℃ / min - 100℃ (0 min) - 5℃ / min - 210℃ (10 min) Total runtime: 72 min Column flow rate: 2.2 ml / min (constant flow)

[0078] (MS) Equipment: Agilent 5975B MSD Ion Source Type: EI Ion source temperature: 250℃ Quadrupole temperature: 150℃ Scan range: m / z 29-400 MS / ODP=1 / 2

[0079] (Thermal Desorption) Equipment: GERSTEL MPS2, TDU, CIS4 TDU thermal desorption: 40℃ (1 min) - 720℃ / min - 240℃ (3 min) TDU thermal desorption flow rate: 50ml / min Mode: Splitless CIS4 temperature: 10℃(0.5min)-12℃ / s-240℃(2min) CISLiner: TenaxTA

[0080] [Table 5] The values in the table are the relative percentages (%) of the garlic oil components.

[0081] The ratios of caryophyllene, limonene, and β-pinene to allyl disulfide were calculated based on the values in Table 5. The results are shown in Table 6.

[0082] [Table 6]

[0083] As shown in Table 6, the rapeseed (+), soybean (+), and corn (+) samples contained caryophyllene to allyl disulfide in a ratio of 0.345 to 0.740. In contrast, the rapeseed (pepper) sample contained caryophyllene to allyl disulfide in a ratio of 2.917.

[0084] The rapeseed (+), soybean (+), and corn (+) samples contained limonene to allyl disulfide in a ratio of 2.514 to 11.144. In contrast, the rapeseed (pepper) sample contained limonene to allyl disulfide in a ratio of 12.720.

[0085] The rapeseed (+), soybean (+), and corn (+) samples contained β-pinene to allyl disulfide ratios of 8.888 to 18.248, whereas the rapeseed (pepper) sample contained β-pinene to allyl disulfide ratios of 17.027.

[0086] [Test Example 2] (Addition Amount Test 1) The blending ratio of the pepper flavor composition and the garlic flavor oil was changed to confirm the range of the preferred amount of the pepper flavor composition to be added.

[0087] (Preparation of evaluation oils) In garlic oil containing garlic flavor oil, pepper flavoring, and rapeseed oil, six types of evaluation oils were prepared by setting the concentration of garlic flavor oil to 12.5% by mass and varying the composition ratio of pepper flavoring as shown in Table 8. In these compositions, the garlic flavor oil, pepper flavoring, and rapeseed oil used were the same as those in Test Example 1.

[0088] (Test Method) The evaluation oils were prepared in 50 g vials, and three panelists smelled and evaluated the evaluation oils contained in the vials. The evaluation was carried out by calculating the average score of the scores evaluated by each panelist. The evaluation was carried out according to the table below.

[0089] [Table 7]

[0090] Table 8 and Figure 7 show the evaluation of the garlic odor intensity and pepper odor intensity when the concentration of garlic flavored oil was 12.5% by mass. Table 9 also shows the estimated component ratios of caryophyllene, limonene, and β-pinene relative to allyl disulfide contained in the garlic oil of Table 8. The estimated component ratios were calculated based on the values shown in Table 5.

[0091] [Table 8]

[0092] [Table 9]

[0093] (Odor evaluation) As shown in Table 8 and Figure 7, the garlic odor intensity increased with increasing concentration of the pepper flavor composition up to 0.01% by mass. Furthermore, the pepper odor was barely detectable up to 0.01% by mass of the pepper flavor composition. When the pepper flavor composition was added at a concentration exceeding 0.01% by mass, the garlic odor intensity decreased and the pepper odor intensity increased with increasing concentration of the pepper flavor composition.

[0094] [Test Example 3] (Addition Amount Test 2) The blending ratio of the pepper flavor composition and the garlic flavor oil was changed to confirm the range of the preferred amount of the pepper flavor composition to be added.

[0095] (Preparation of evaluation oils) In garlic oil containing garlic flavor oil, pepper flavoring, and rapeseed oil, six types of evaluation oils were prepared by setting the concentration of garlic flavor oil to 50% by mass and varying the composition ratio of pepper flavoring as shown in Table 10. In these compositions, the garlic flavor oil, pepper flavoring, and rapeseed oil used were the same as those in Test Example 1.

[0096] (Test Method) The test method and evaluation technique were the same as those in Test Example 2, and therefore will not be repeated here. Table 10 and Figure 8 show the test results. Table 11 also shows the estimated component ratios of caryophyllene, limonene, and β-pinene relative to allyl disulfide contained in the garlic oil in Table 10.

[0097] [Table 10]

[0098] [Table 11]

[0099] (Odor evaluation) As shown in Table 10 and Figure 8, the intensity of the garlic odor increased with increasing concentration of the pepper flavor composition up to 0.03% by mass. Furthermore, the pepper odor was barely detectable up to 0.03% by mass of the pepper flavor composition. When the concentration of the pepper flavor composition exceeded 0.03% by mass, the intensity of the garlic odor gradually decreased and the intensity of the pepper odor increased with increasing concentration of the pepper flavor composition.

Claims

1. A garlic oil containing a garlic flavor oil, wherein the garlic oil further contains a pepper flavoring composition; The pepper flavor composition contains caryophyllene, limonene, and β-pinene, The content of allyl disulfide contained in the garlic oil is 0.3% or more and 15% or less as a content ratio of components measured by a dynamic headspace method using a GC / MS mass spectrometer, the content of the caryophyllene contained in the garlic oil is 0.1 to 1.5 in terms of a component ratio relative to 1 of the allyl disulfide; the content of the limonene contained in the garlic oil is 1.0 to 13.0 parts by weight relative to 1 part of the allyl disulfide; The content of the β-pinene contained in the garlic oil is 3.0 to 40 parts by weight relative to 1 part of the allyl disulfide. The garlic oil.

2. The garlic oil according to claim 1, wherein the garlic-flavored oil contains an extract of garlic or a processed product thereof with edible oil.

3. 3. The garlic oil of claim 1 or 2, which contains soybean oil.

4. The garlic oil according to any one of claims 1 to 3, wherein the pepper flavor composition contains either an extract of pepper or a processed product thereof or an essential oil of pepper.

5. A garlic flavor imparting agent for food, comprising the garlic oil according to any one of claims 1 to 4 as an active ingredient.

6. A method for imparting a garlic flavor to food, comprising the step of adding the garlic oil according to any one of claims 1 to 4 to food.

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