WO2021153308A1 - Garlic oil, agent for imparting garlic flavor to foodstuff, and method for imparting garlic flavor to foodstuff - Google Patents

Garlic oil, agent for imparting garlic flavor to foodstuff, and method for imparting garlic flavor to foodstuff Download PDF

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Publication number
WO2021153308A1
WO2021153308A1 PCT/JP2021/001461 JP2021001461W WO2021153308A1 WO 2021153308 A1 WO2021153308 A1 WO 2021153308A1 JP 2021001461 W JP2021001461 W JP 2021001461W WO 2021153308 A1 WO2021153308 A1 WO 2021153308A1
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garlic
oil
flavor
pepper
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PCT/JP2021/001461
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French (fr)
Japanese (ja)
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千恵 本池
平岡　香織
舞子 岩橋
恵弥 綾
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株式会社Ｊ－オイルミルズ
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Priority to JP2021574644A priority Critical patent/JPWO2021153308A1/ja
Publication of WO2021153308A1 publication Critical patent/WO2021153308A1/en

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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
    • A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L35/00—Food or foodstuffs not provided for in groups A23L5/00 – A23L33/00; Preparation or treatment thereof

Definitions

  • the present invention relates to a garlic oil having a good garlic flavor and a long-lasting garlic flavor, a garlic flavoring agent for foods, and a method for imparting garlic flavor to foods.
  • Garlic oil is a combination of garlic and edible oil and fat that gives the garlic scent to the edible oil.
  • the concentration of 2,6-dimethylpyrazine in garlic oil is 0.1 ppm or more and 10 ppm or less, which is obtained when measured by solid-phase microextraction (SPME) gas chromatograph mass spectrometry.
  • SPME solid-phase microextraction
  • 6-Dimethylpyrazine and 2,3-dihydro-3,5-dihydroxy-6-methyl-4H-pyran-4-one have a peak area ratio of 1: 0.01 to 1:15 and include an emulsifier.
  • An object of the present invention is to provide a garlic oil having a good garlic flavor and a long-lasting garlic flavor, a garlic flavoring agent for foods, and a method for imparting garlic flavors for foods.
  • the garlic oil of the present invention is characterized by containing a garlic flavor oil and a pepper flavoring composition.
  • the pepper flavoring composition can enhance the garlic flavor of the garlic flavoring oil. Therefore, according to the garlic oil of the present invention, it is possible to provide a garlic oil having a good garlic flavor and having a long-lasting garlic flavor.
  • the garlic flavor oil may contain an extract of garlic or a processed product thereof from edible oil.
  • the garlic flavor oil is an extract of garlic or its processed product from edible oil, a more natural garlic flavor can be imparted to the garlic oil.
  • the garlic oil of the present invention may contain soybean oil.
  • the garlic oil contains soybean oil, it is possible to further enhance the garlic flavor of the garlic oil.
  • the pepper flavoring composition may contain either pepper or an extract of a processed product thereof or an essential oil of pepper.
  • the pepper flavor composition can enhance the garlic flavor of garlic oil by containing either an extract of pepper or a processed product thereof or an essential oil of pepper.
  • the present invention provides a garlic flavoring agent for foods containing the garlic oil as an active ingredient.
  • the present invention provides a method for imparting garlic flavor to a food, which comprises a step of adding the garlic oil to the food.
  • the garlic oil of the present invention it is possible to provide a garlic oil having a good garlic flavor and a long-lasting garlic flavor.
  • the garlic flavor-imparting agent for foods of the present invention by including the garlic oil as an active ingredient, it is possible to enhance the garlic flavor of foods and prolong the sustainability of the flavors.
  • the garlic flavor of the food can be enhanced and the duration of the flavor can be prolonged. It will be possible.
  • Garlic oil contains garlic flavored oil and pepper flavoring composition.
  • Garlic flavored oil is an edible oil containing ingredients derived from the flavor of garlic.
  • the garlic flavor oil preferably contains at least one of an extract of garlic or a processed product thereof from edible oil and a garlic flavor composition.
  • Examples of the component derived from the flavor of garlic include allyl disulfide.
  • the allyl disulfide is preferably contained in garlic oil in an amount of 1% or more and 40% or less, more preferably 2% or more and 35% or less, and further preferably 20% or more and 35%. It is preferably contained below.
  • the content of allyl disulfide in garlic oil can be measured by, for example, a dynamic headspace method using a GC (Gas Chromatograph) / MS (mass spectrometry) mass spectrometer.
  • An edible oil extract of garlic or a processed garlic product can be obtained, for example, by heating the raw garlic with edible oil.
  • the processed garlic product includes, for example, grated garlic, chopped garlic, dried garlic (including freeze-dried), oiled garlic chips, and the like.
  • the garlic flavor oil containing an extract of garlic or a processed garlic product with an edible oil for example, an extract of garlic or a processed garlic product with an edible oil may be used, or the extract and the extract described later may be used. It can be obtained by mixing garlic and garlic. By using an extract of garlic or its processed product from edible oil, a more natural garlic flavor can be imparted to the garlic oil.
  • the garlic fragrance composition for example, any of natural fragrance, synthetic fragrance and compound fragrance may be used.
  • the garlic fragrance composition in the garlic oil, the garlic flavor of the garlic oil containing the garlic or its processed edible oil extract can be further enhanced, or the garlic or its processed edible oil extract can be further enhanced. The amount used can be reduced.
  • the garlic flavor oil containing the garlic flavor composition can be obtained, for example, by mixing the garlic flavor composition and the edible oil described later.
  • garlic fragrance composition for example, a commercially available garlic fragrance can be used.
  • Commercially available garlic fragrances include "garlic flavor” (product name, product number: HQ-7603, G-13277, manufactured by Takasago Fragrance Industry Co., Ltd.), "fried garlic flavor” (product name, product number: F-63361).
  • the pepper flavor composition preferably contains either pepper or an extract of a processed pepper or an essential oil of pepper.
  • the pepper flavor composition may contain, for example, at least one of the synthetic flavor and the blended flavor, or may be composed of at least one of the synthetic flavor and the blended flavor.
  • the pepper flavoring composition in the garlic oil, it is possible to enhance the garlic flavor of the garlic oil. Further, by using any one of pepper or an extract of a processed product thereof and essential oil of pepper as the pepper flavor composition, the effect of enhancing the flavor of garlic can be further enhanced. Further, by using either a synthetic flavor or a blended flavor as the pepper flavor composition, it is possible to reduce the production cost of garlic oil while enhancing the effect of enhancing the flavor of garlic.
  • 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 preferably used.
  • the processed product of pepper includes, for example, ground pepper into granules or powder.
  • Pepper or an extract of a processed pepper is obtained, for example, by heating pepper with cooking oil described later.
  • the essential oil of pepper is obtained from pepper, for example, by a steam distillation method.
  • a commercially available pepper flavoring agent can also be used.
  • Commercially available pepper flavors include Black Pepper Flavor (Product Name, Product Number: K-73666, MQ-9022, M-33563, all manufactured by Takasago Fragrance Co., Ltd.), "Freshly Ground Black Pepper Flavor” (Product Name, Product numbers: SC712862, manufactured by IF Japan Co., Ltd.), "POIVRE NOIR MADAGASCAR HE" (product name, manufactured by Chuo Fragrance Co., Ltd.) and the like.
  • the pepper flavor composition is preferably contained in the garlic oil in a component ratio of 0.001% or more and 0.05% or less, and more preferably 0.002% or more and 0.04% or less. It is more preferably contained in an amount of 0.002% or more and 0.03% or less.
  • the pepper fragrance composition is preferably contained in garlic oil in an amount of 0.001% by mass or more and 0.05% by mass or less, and preferably 0.002% by mass or more and 0.04% by mass or less. More preferably, it is contained in an amount of 0.002% by mass or more and 0.03% by mass or less.
  • the pepper flavor composition preferably contains Caryophyllene, Limonene, and ⁇ -pinene.
  • Caryophyllene is preferably contained in garlic oil in a component ratio of 0.000005% or more and 0.015% or less, preferably 0.00001% or more and 0.012% or less.
  • Limonene is preferably contained in garlic oil in a component ratio of 0.000005% or more and 0.015% or less, preferably 0.00002% or more and 0.013% or less.
  • ⁇ -pinene is preferably contained in garlic oil in a component ratio of 0.000005% or more and 0.015% or less, preferably 0.00002% or more and 0.012% or less.
  • Caryophyllene, Limonene, and ⁇ -pinene are preferably contained in garlic oil in a content ratio of 0.000015% or more and 0.045% or less, preferably 0. It is advisable to add the perfume composition to the garlic oil so that the content is 0.0003% or more and 0.03% or less.
  • Garlic oil contains edible oil.
  • Edible oils include soybean oil, rapeseed oil, corn oil, sunflower oil, beni flower oil, rice oil, cottonseed oil, sesame oil, flaxseed oil, grape seed oil, peanut oil, olive oil, sesame oil, palm oil, medium-chain fatty acid triglyceride, etc. Can be mentioned.
  • the garlic oil may contain any edible oil, but it is particularly preferable to contain soybean oil because the garlic flavor of the garlic oil can be further enhanced.
  • the garlic oil of the present invention is prepared by mixing, for example, garlic flavor oil, pepper flavoring composition and cooking oil.
  • the content of the pepper flavoring composition may be appropriately adjusted according to the concentration of the garlic flavor oil contained in the garlic oil.
  • the amount of allyl disulfide contained in the garlic oil is preferably 0.3% or more and 15.0% or less, and preferably 0.4% or more and 12.0% or less in terms of the component ratio in the garlic oil. More preferably, it is 0.6% or more and 10.0% or less.
  • the caryophyllene content in the garlic oil of the present invention is preferably 0.10 or more, preferably 0.17 or more, and 0.20 or more, based on allyl disulfide 1. It is preferably 0.30 or more.
  • the caryophyllene content in the garlic oil of the present invention is preferably 2 or less, more preferably 1.5 or less, and 1.3 or less, based on allyl disulfide 1. It is more preferably 0.7 or less, more preferably 0.6 or less, more preferably 0.4 or less, still more preferably 0.35 or less, and 0. It is more preferably .34 or less, more preferably 0.20 or less, and further preferably 0.17 or less.
  • the limonene content in the garlic oil of the present invention is preferably 1.0 or more, more preferably 1.2 or more, and more preferably 2.0 or more with respect to allyl disulfide 1. More preferably, it is more preferably 2.5 or more.
  • the limonene content in the garlic oil of the present invention is preferably 15.0 or less, more preferably 13.0 or less, and 10.0 or less, relative to allyl disulfide 1. Is more preferable, 5.0 or less is more preferable, 4.0 or less is more preferable, 3.0 or less is more preferable, and 2.5 or less is more preferable. It is more preferably 0 or less, and further preferably 1.3 or less.
  • the ⁇ -pinene content in the garlic oil of the present invention is preferably 3.0 or more, more preferably 3.5 or more, and 4.0 or more with respect to allyl disulfide 1. Is more preferable, 4.4 or more is more preferable, 8.0 or more is more preferable, and 8.8 or more is further preferable.
  • the ⁇ -pinene content in the garlic oil of the present invention is preferably 53 or less, more preferably 40 or less, and even more preferably 35 or less, based on allyl disulfide 1. 17 or less is more preferable, 15 or less is more preferable, 9 or less is more preferable, 8 or less is more preferable, 7 or less is more preferable, and 5 or less is more preferable. Is more preferable, and 4.5 or less is further preferable.
  • the garlic oil described above can also be used as a garlic flavoring agent for foods containing this as an active ingredient.
  • garlic oil can be used for foods in which it is preferable to add garlic flavor, regardless of the cooking genre such as Chinese food, Japanese food, Italian food, and French food.
  • Such foods include fried rice, fried vegetables and other fried foods, grilled meat and other fried foods, ramen soup, buoy base and other soups, pasta sauce, mao tofu sauce, bitter gourd champuru sauce, and seasoned meat sauce.
  • Sauces such as carpaccio, marinade and other salads, dumplings, meat buns, hamburgers, sausages and other processed meat products, cooked rice, pilaf and other rice products, fish meat sausages, kamaboko and other marine products, fried flour , Chijimi flour, adjusted flour such as powdered soup, seasoning sauce, dressing, mayonnaise, pon vinegar, Chinese food ingredients, seasonings such as pot soup, margarine, fat spread and other margarine, French fried, fried, squid ring , Sauce foods such as croquettes.
  • cooking oils such as loosening oil, rice cooking oil, roasting oil and frying oil in cooking, processing or manufacturing of various foods
  • release oils such as box oil and top plate oil, kneading oil, injection oil and finishing.
  • Garlic oil by using it as a seasoning oil such as oil, or by incorporating it into the food by adding, mixing, applying, dissolving, dispersing, emulsifying, etc. after cooking, processing, or manufacturing of various foods.
  • the flavor derived from the oil can be imparted to the food to enhance the garlic flavor of the food and to prolong the persistence of the garlic flavor.
  • garlic oil and garlic flavor-imparting agent have problems such as deterioration and disappearance of flavor in distribution and microwave oven heating, etc., frozen processed foods, refrigerated processed foods, retort foods, bottled foods, canned foods, dried foods, lunch boxes. It can be particularly preferably used for distribution processed food products such as.
  • the garlic oil of the present invention contains the garlic flavor oil and the garlic flavor composition, so that the garlic flavor composition enhances the garlic flavor of the garlic flavor oil and maintains the garlic flavor for a long time. can. Therefore, according to the garlic oil of the present invention, it is possible to provide a garlic oil having a good garlic flavor and having a long-lasting garlic flavor.
  • rapeseed oil “smooth canola oil” (trade name, manufactured by J-Oil Mills Co., Ltd.) was used.
  • soybean oil “rich and umami soybean oil” (trade name, manufactured by J-Oil Mills Co., Ltd.) was used.
  • corn oil “corn oil” (trade name, manufactured by J-Oil Mills Co., Ltd.) was used.
  • the unit of the numerical value in the table is mass%.
  • Test method A sample was prepared by adding 5 g of the evaluation fat and oil of one of the seven types to 100 g of pasta noodles of peperoncino pasta. That is, seven kinds of peperoncino pasta to which one evaluation fat and oil different from each other was added were prepared as samples.
  • Peperoncino pasta was prepared from the following ingredients.
  • cornstarch (4 g), special chicken bouillon (36 g), salt (2.5 g), water (200 g), tomato paste (4 g), and powdered gelatin (2.4 g) are boiled in a pot and cooled. Created by Masu.
  • Step 1 Judging oil was added to the boiled pasta, and vacuum cooling was performed.
  • Step 2 Garlic oil and chopped red pepper were added to the vacuum-cooled pasta of Step 1 and mixed.
  • Step 3 One-third of the total amount of pasta in Step 2 was placed in a container, and peperoncino sauce was poured into the center of the pasta, that is, the center of the container and added.
  • Step 4 The remaining 2/3 amount of pasta was placed in a container so as to cover the peperoncino sauce.
  • Step 5 Bacon, sausage and dry parsley were topped on the pasta of step 4.
  • Step 6) The pasta of Step 5 was stored in a refrigerator.
  • the garlic flavor and pepper flavor of 7 types of peperoncino pasta were evaluated.
  • the flavor was evaluated for the peperoncino pasta on the first day of preparation (preservation days: 0), the day after the preparation day (preservation days: 1), and the day after the preparation day (preservation days: 2).
  • Table 3 shows the evaluation of the garlic flavor of peperoncino pasta
  • Table 4 shows the evaluation of the pepper flavor.
  • FIG. 1 the evaluation of the garlic flavor when rapeseed oil was used as the edible oil and fat of the garlic oil was shown in FIG. 1
  • FIG. 2 the evaluation of the garlic flavor when soybean oil was used was shown in FIG. 2
  • FIG. 3 The evaluation of the flavor of garlic is shown in FIG. In the figure, (-) indicates that neither pepper fragrance nor pepper was added, (+) indicates that pepper fragrance was added, and (pepper) indicates that pepper was added.
  • FIG. 4 the evaluation of the pepper flavor when rapeseed oil was used as the edible oil and fat of the garlic oil was shown in FIG. 4, the evaluation of the pepper flavor when soybean oil was used was shown in FIG. 5, and the evaluation of the pepper flavor when corn oil was used was shown in FIG.
  • the evaluation of the flavor of pepper is shown in FIG. In the figure, (-) indicates that neither pepper fragrance nor pepper was added, (+) indicates that pepper fragrance was added, and (pepper) indicates that pepper was added.
  • the flavor evaluation was performed after warming the peperoncino pasta in a microwave oven set to 800 W for 40 seconds.
  • the test product was refrigerated until the test was carried out (1 hour for the test product having a storage period of "0").
  • the evaluation was performed by three panelists evaluating the degree of garlic flavor and the degree of pepper flavor on a five-point scale, and calculating the average score of the scores evaluated by each panelist. The evaluation was performed according to the table below.
  • the sample rapeseed (+) containing the pepper flavoring composition in addition to the garlic flavor oil is the sample rapeseed (-) and the pepper containing no pepper flavoring composition during the entire storage period. A stronger garlic flavor was felt than the sample rapeseed (pepper) containing.
  • the sample soybean (+) containing the pepper flavoring composition in addition to the garlic flavor oil was more than the sample soybean (-) containing the pepper flavoring composition during the entire storage period. A strong garlic flavor was felt.
  • the sample corn (+) containing the pepper flavoring composition in addition to the garlic flavor oil is more than the sample corn (-) containing the pepper flavoring composition during the entire storage period. A strong garlic flavor was felt.
  • the sample rapeseed (+), soybean (+) and corn (+) feel the garlic flavor even after cooking because they have been heated by a microwave oven. It turned out to be.
  • the sample rapeseed (+), soybean (+) and corn (+) should have a high garlic flavor even after being cooled. I found out.
  • sample soybean (+) had a stronger garlic flavor than the sample rapeseed (+) and corn (+) as the storage days progressed.
  • the sample soybean (+) had a faint pepper flavor at the storage days 0 and 1, but no pepper flavor was felt at the storage days 2. ..
  • the sample soybean (-) did not have any pepper flavor during the entire storage period.
  • the sample corn (+) and the sample corn (-) did not have any pepper flavor during the storage days for the entire period.
  • Gas chromatography-mass spectrometer gas chromatography-mass spectrometer for cariophyllene, limonene, ⁇ -pinene and allyl disulfide contained in the sample rapeseed (+), rapeseed (copper), soybean (+), and corn (+) shown in Table 1. It was measured using GC / MS). The measurement conditions of the gas chromatography-mass spectrometer (GC / MS) are shown below. The measurement results are shown in Table 5.
  • the numerical values in the table are relative ratios (%) of the contents of the components of garlic oil.
  • sample rapeseed (+), soybean (+) and corn (+) contained caryophyllene at a ratio of 0.345 or more and 0.740 or less with respect to allyl disulfide.
  • sample rapeseed (pepper) contained caryophyllene at a ratio of 2.917 to allyl disulfide.
  • sample rapeseed (+), soybean (+) and corn (+) contained limonene in a ratio of 2.514 or more and 11.144 or less with respect to allyl disulfide.
  • sample rapeseed (pepper) contained limonene at a ratio of 12.720 to allyl disulfide.
  • Sample rapeseed (+), soybean (+) and corn (+) contained ⁇ -pinene in a ratio of 8.888 or more and 18.248 or less with respect to allyl disulfide.
  • the sample rapeseed (pepper) contained ⁇ -pinene in a ratio of 17.027 to allyl disulfide.
  • Evaluation fats and oils were prepared in vials having a capacity of 50 g, and three panelists evaluated by smelling the evaluation fats and oils contained in the vials. This was done by calculating the average score of the scores evaluated by each panelist. The evaluation was performed according to the table below.
  • Table 8 and FIG. 7 show the evaluation of the degree of garlic odor and the degree of pepper odor when the concentration of garlic flavor oil was 12.5% by mass.
  • Table 9 shows the assumed component ratios of caryophyllene, limonene and ⁇ -pinene to allyl disulfide contained in the garlic oil of Table 8. The assumed component ratio was calculated based on the numerical values shown in Table 5.
  • Test method Since the test method and the evaluation method are the same as those in Test Example 2, they will be omitted. The results of the test are shown in Table 10 and FIG. In addition, Table 11 shows the assumed component ratios of caryophyllene, limonene and ⁇ -pinene to allyl disulfide contained in the garlic oil of Table 10.

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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

ガーリックオイル、食品のガーリック風味付与剤及び食品のガーリック風味の付与方法Garlic oil, food garlic flavoring agent and food garlic flavoring method
　本発明は、良好なガーリックの風味を有し、かつガーリックの風味の持続性が長いガーリックオイル、食品のガーリック風味付与剤及び食品のガーリック風味の付与方法に関する。 The present invention relates to a garlic oil having a good garlic flavor and a long-lasting garlic flavor, a garlic flavoring agent for foods, and a method for imparting garlic flavor to foods.
　ガーリックオイルは、ニンニクと食用油脂を合わせてニンニクの香りを食用油に付与したものである。ガーリックオイルの一例としては、ガーリックオイル中の２，６－ジメチルピラジンの濃度が０．１ｐｐｍ以上１０ｐｐｍ以下であり、固相マイクロ抽出（ＳＰＭＥ）ガスクロマトグラフ質量分析法で測定した際に得られる、２，６－ジメチルピラジン及び２，３－ジヒドロ－３，５－ジヒドロキシ－６－メチル－４Ｈ－ピラン－４－オンのピーク面積の比率が１：０．０１～１：１５であり、乳化剤を含む、ものが特許文献１に開示されている。 Garlic oil is a combination of garlic and edible oil and fat that gives the garlic scent to the edible oil. As an example of garlic oil, the concentration of 2,6-dimethylpyrazine in garlic oil is 0.1 ppm or more and 10 ppm or less, which is obtained when measured by solid-phase microextraction (SPME) gas chromatograph mass spectrometry. , 6-Dimethylpyrazine and 2,3-dihydro-3,5-dihydroxy-6-methyl-4H-pyran-4-one have a peak area ratio of 1: 0.01 to 1:15 and include an emulsifier. , Is disclosed in Patent Document 1.
特開２０１６－１９８０９２号公報Japanese Unexamined Patent Publication No. 2016-198092
　しかしながら、ガーリックオイルのガーリックの風味を高めることが需要者から求められている。また、ガーリックオイルのガーリックの風味は、時間の経過とともに薄れてしまうことが課題として挙げられる。 However, consumers are demanding that the garlic flavor of garlic oil be enhanced. Another problem is that the garlic flavor of garlic oil fades over time.
　本発明の目的は、良好なガーリックの風味を有し、かつガーリックの風味の持続性が長いガーリックオイル、食品のガーリック風味付与剤及び食品のガーリック風味の付与方法を提供することである。 An object of the present invention is to provide a garlic oil having a good garlic flavor and a long-lasting garlic flavor, a garlic flavoring agent for foods, and a method for imparting garlic flavors for foods.
　本発明のガーリックオイルは、ガーリック風味油及び胡椒香料組成物を含有することを特徴としている。 The garlic oil of the present invention is characterized by containing a garlic flavor oil and a pepper flavoring composition.
　本発明のガーリックオイルは、ガーリック風味油及び胡椒香料組成物を含有することにより、胡椒香料組成物がガーリック風味油のガーリックの風味を高めることができる。したがって、本発明のガーリックオイルによれば、良好なガーリックの風味を有し、かつガーリックの風味の持続性が長いガーリックオイルを提供することが可能となる。 By containing the garlic flavor oil and the pepper flavoring composition in the garlic oil of the present invention, the pepper flavoring composition can enhance the garlic flavor of the garlic flavoring oil. Therefore, according to the garlic oil of the present invention, it is possible to provide a garlic oil having a good garlic flavor and having a long-lasting garlic flavor.
　本発明のガーリックオイルにおいては、前記ガーリック風味油は、にんにく又はその加工物の食用油による抽出物を含有するとよい。 In the garlic oil of the present invention, the garlic flavor oil may contain an extract of garlic or a processed product thereof from edible oil.
　ガーリック風味油は、にんにく又はその加工物の食用油による抽出物であることにより、より自然なガーリックの風味をガーリックオイルに付与することができる。 Since the garlic flavor oil is an extract of garlic or its processed product from edible oil, a more natural garlic flavor can be imparted to the garlic oil.
　本発明のガーリックオイルにおいては、大豆油を含有するとよい。 The garlic oil of the present invention may contain soybean oil.
　ガーリックオイルが大豆油を含むことにより、ガーリックオイルのガーリックの風味をより高めることが可能となる。 Since the garlic oil contains soybean oil, it is possible to further enhance the garlic flavor of the garlic oil.
　本発明のガーリックオイルにおいては、前記胡椒香料組成物は、胡椒又はその加工物の抽出物及び胡椒の精油のうちいずれかを含有するとよい。 In the garlic oil of the present invention, the pepper flavoring composition may contain either pepper or an extract of a processed product thereof or an essential oil of pepper.
　胡椒香料組成物は、胡椒又はその加工物の抽出物及び胡椒の精油のうちいずれかを含有することにより、ガーリックオイルのガーリックの風味を高めることが可能となる。 The pepper flavor composition can enhance the garlic flavor of garlic oil by containing either an extract of pepper or a processed product thereof or an essential oil of pepper.
　本発明は、前記ガーリックオイルを有効成分とする食品のガーリック風味付与剤を提供するものである。 The present invention provides a garlic flavoring agent for foods containing the garlic oil as an active ingredient.
　本発明は、前記ガーリックオイルを食品に添加する工程を含むことを特徴とする食品のガーリック風味への付与方法を提供するものである。 The present invention provides a method for imparting garlic flavor to a food, which comprises a step of adding the garlic oil to the food.
　本発明のガーリックオイルによれば、良好なガーリックの風味を有し、かつガーリックの風味の持続性が長いガーリックオイルを提供することができる。 According to the garlic oil of the present invention, it is possible to provide a garlic oil having a good garlic flavor and a long-lasting garlic flavor.
　本発明の食品のガーリック風味付与剤によれば、有効成分として前記ガーリックオイルを含むことにより、食品のガーリックの風味を高め、かつ当該風味の持続性を長くすることが可能となる。 According to the garlic flavor-imparting agent for foods of the present invention, by including the garlic oil as an active ingredient, it is possible to enhance the garlic flavor of foods and prolong the sustainability of the flavors.
　また、本発明の食品のガーリック風味の付与方法によれば、前記ガーリックオイルを食品に添加する工程を含むことにより、当該食品のガーリックの風味を高め、かつ当該風味の持続性を長くすることが可能となる。 Further, according to the method for imparting the garlic flavor of a food of the present invention, by including the step of adding the garlic oil to the food, the garlic flavor of the food can be enhanced and the duration of the flavor can be prolonged. It will be possible.
ベース油にナタネ油を用いた場合のガーリックの風味の評価を示すグラフである。It is a graph which shows the evaluation of the flavor of garlic when rapeseed oil is used as a base oil. ベース油に大豆油を用いた場合のガーリックの風味の評価を示すグラフである。It is a graph which shows the evaluation of the flavor of garlic when soybean oil is used as a base oil. ベース油にコーン油を用いた場合のガーリックの風味の評価を示すグラフである。It is a graph which shows the evaluation of the flavor of garlic when corn oil is used as a base oil. ベース油にナタネ油を用いた場合の胡椒の風味の評価を示すグラフである。It is a graph which shows the evaluation of the flavor of pepper when rapeseed oil is used as a base oil. ベース油に大豆油を用いた場合の胡椒の風味の評価を示すグラフである。It is a graph which shows the evaluation of the flavor of pepper when soybean oil is used as a base oil. ベース油にコーン油を用いた場合の胡椒の風味の評価を示すグラフである。It is a graph which shows the evaluation of the flavor of pepper when corn oil is used as a base oil. 胡椒香料組成物の添加量に伴うガーリックの風味及び胡椒の風味の変化を示すグラフである。It is a graph which shows the change of the flavor of garlic and the flavor of pepper with the addition amount of a pepper flavor composition. 胡椒香料組成物の添加量に伴うガーリックの風味及び胡椒の風味の変化を示すグラフである。It is a graph which shows the change of the flavor of garlic and the flavor of pepper with the addition amount of a pepper flavor composition.
　以下に、本発明の好適な実施形態を詳細に説明する。 Hereinafter, preferred embodiments of the present invention will be described in detail.
　ガーリックオイルは、ガーリック風味油及び胡椒香料組成物を含有する。ガーリック風味油は、にんにくの風味に由来する成分を含む食用油脂である。ガーリック風味油は、にんにく又はその加工物の食用油による抽出物及びガーリック香料組成物のうち少なくともいずれかを含有することが好ましい。 Garlic oil contains garlic flavored oil and pepper flavoring composition. Garlic flavored oil is an edible oil containing ingredients derived from the flavor of garlic. The garlic flavor oil preferably contains at least one of an extract of garlic or a processed product thereof from edible oil and a garlic flavor composition.
　にんにくの風味に由来する成分としては、例えば、二硫化アリル（diallyl disulfide）が挙げられる。二硫化アリルは、ガーリックオイル中に１％以上４０％以下含有されていることが好ましく、より好ましくは、２％以上３５％以下含有されていることが好ましく、さらに好ましくは、２０％以上３５％以下含有されていることが好ましい。尚、ガーリックオイル中の二硫化アリルの含有量は、例えば、ＧＣ（Gas Chromatograph）/ＭＳ（mass spectrometry）質量分析計を用いたダイナミックヘッドスペース法により計測することができる。 Examples of the component derived from the flavor of garlic include allyl disulfide. The allyl disulfide is preferably contained in garlic oil in an amount of 1% or more and 40% or less, more preferably 2% or more and 35% or less, and further preferably 20% or more and 35%. It is preferably contained below. The content of allyl disulfide in garlic oil can be measured by, for example, a dynamic headspace method using a GC (Gas Chromatograph) / MS (mass spectrometry) mass spectrometer.
　にんにく又はにんにくの加工物の食用油による抽出物は、例えば、原料ニンニクを食用油で加熱することにより得られる。なお、にんにくの加工物は、例えば、すりおろしにんにく、きざみにんにく、乾燥にんにく（フリーズドライを含む）、油ちょうしたにんにくチップ等が含まれる。 An edible oil extract of garlic or a processed garlic product can be obtained, for example, by heating the raw garlic with edible oil. The processed garlic product includes, for example, grated garlic, chopped garlic, dried garlic (including freeze-dried), oiled garlic chips, and the like.
　にんにく又はにんにくの加工物の食用油による抽出物を含有するガーリック風味油は、例えば、にんにく又はにんにくの加工物の食用油による抽出物を使用してもよいし、あるいは、当該抽出物と、後述する食用油と、を混合することにより得ることが可能である。にんにく又はその加工物の食用油による抽出物を用いることにより、より自然なガーリックの風味をガーリックオイルに付与することができる。 As the garlic flavor oil containing an extract of garlic or a processed garlic product with an edible oil, for example, an extract of garlic or a processed garlic product with an edible oil may be used, or the extract and the extract described later may be used. It can be obtained by mixing garlic and garlic. By using an extract of garlic or its processed product from edible oil, a more natural garlic flavor can be imparted to the garlic oil.
　ガーリック香料組成物は、例えば、天然香料、合成香料及び調合香料のうちいずれを用いてもよい。ガーリックオイルがガーリック香料組成物を含有することにより、にんにく又はその加工物の食用油による抽出物を含有するガーリックオイルのガーリックの風味を更に高めたり、にんにく又はその加工物の食用油による抽出物の使用量を減らしたりすることができる。 As the garlic fragrance composition, for example, any of natural fragrance, synthetic fragrance and compound fragrance may be used. By containing the garlic fragrance composition in the garlic oil, the garlic flavor of the garlic oil containing the garlic or its processed edible oil extract can be further enhanced, or the garlic or its processed edible oil extract can be further enhanced. The amount used can be reduced.
　また、にんにくの風味に由来する成分として、ガーリック風味油にガーリック香料組成物のみを用いることにより、ガーリックオイルの製造コストの低減を図ることが可能となる。ガーリック香料組成物を含有するガーリック風味油は、例えば、ガーリック香料組成物と、後述する食用油と、を混合することにより得ることが可能である。 Further, by using only the garlic flavor composition as the garlic flavor oil as a component derived from the garlic flavor, it is possible to reduce the production cost of the garlic oil. The garlic flavor oil containing the garlic flavor composition can be obtained, for example, by mixing the garlic flavor composition and the edible oil described later.
　ガーリック香料組成物としては、例えば市販のガーリック香料を用いることができる。市販のガーリック香料としては、「ガーリック　フレーバー」（製品名、製品番号：ＨＱ－７６０３、Ｇ－１３２７７、高砂香料工業株式会社製）、「フライドガーリック　フレーバー」（製品名、製品番号：Ｆ－６３３６１、高砂香料工業株式会社製）、「ローストガーリック　オイル」（製品名、製品番号：Ｇ－１１０２８、高砂香料工業株式会社製）、「ガーリック　オレオレジン」（製品名、製品番号：ＨＱ－７６０１、高砂香料工業株式会社製）「ガーリックオイル」（製品名、製品番号：＃８１、＃３０３２、高田香料株式会社製）、「フレッシュガーリック　フレーバー」（製品名、製品番号：ＴＭ－２４８２１、塩野香料株式会社製）、「ガーリック」（製品名、製品番号：ＳＰ－１８０３８４、三栄源エフ・エフ・アイ株式会社製）、「ガーリックオイル」（製品名、製品番号：ＧＬ９６８７５、ＧＬ９６８７６、小川香料株式会社製）、「スパイス　ＯＧ　ガーリック」（製品名、小川香料株式会社製）、ガーリックローストシーズニングオイル（製品名、齋藤食品工業株式会社製）、「Ｌ-００１５７２、Ｌ－１０６４３２」（いずれも製品番号、ジボダン　ジャパン株式会社製）、「フライド　ガーリック」（製品名、製品番号：ＳＣ６８７８８６、アイ・エフ・エフ日本株式会社製）、ガーリックフライド（製品名、製品番号：ＳＣ８５２５３２、アイ・エフ・エフ日本株式会社製）、「ｍｚガーリックオイルＳ」（製品名、丸善食品工業株式会社製）、「ガーリック　オイル」（製品名、製品番号：＃００００３２、日本スタンゲ株式会社製）等が挙げられる。 As the garlic fragrance composition, for example, a commercially available garlic fragrance can be used. Commercially available garlic fragrances include "garlic flavor" (product name, product number: HQ-7603, G-13277, manufactured by Takasago Fragrance Industry Co., Ltd.), "fried garlic flavor" (product name, product number: F-63361). (Made by Takasago Fragrance Industry Co., Ltd.), "Roasted garlic oil" (product name, product number: G-11028, manufactured by Takasago fragrance industry Co., Ltd.), "Garlic oleolezin" (product name, product number: HQ-7601, Takasago fragrance) "Garlic oil" (product name, product number: # 81, # 3032, manufactured by Takada Fragrance Co., Ltd.), "Fresh garlic flavor" (product name, product number: TM-24821, manufactured by Shiono Fragrance Co., Ltd.) ), "Garlic" (product name, product number: SP-180384, manufactured by Saneigen FFI Co., Ltd.), "Garlic oil" (product name, product number: GL96875, GL96876, manufactured by Ogawa Fragrance Co., Ltd.), "Spice OG garlic" (product name, manufactured by Ogawa Fragrance Co., Ltd.), garlic roast seasoning oil (product name, manufactured by Saito Food Industry Co., Ltd.), "L-001572, L-106432" (all product numbers, Jibodan Japan shares) (Manufactured by the company), "Fried garlic" (product name, product number: SC678886, manufactured by IF Japan Co., Ltd.), Garlic garlic (product name, product number: SC852532, manufactured by IF Japan Co., Ltd.), Examples include "mz garlic oil S" (product name, manufactured by Maruzen Food Industry Co., Ltd.), "garlic oil" (product name, product number: # 000032, manufactured by Nippon Stange Co., Ltd.) and the like.
　胡椒香料組成物は、胡椒又は胡椒の加工物の抽出物及び胡椒の精油のうちいずれかを含有することが好ましい。ただし、胡椒香料組成物は、例えば、合成香料及び調合香料のうち少なくともいずれかを含有していてもよいし、合成香料及び調合香料のうち少なくともいずれかのみで構成されるようにしてもよい。 The pepper flavor composition preferably contains either pepper or an extract of a processed pepper or an essential oil of pepper. However, the pepper flavor composition may contain, for example, at least one of the synthetic flavor and the blended flavor, or may be composed of at least one of the synthetic flavor and the blended flavor.
　ガーリックオイルが胡椒香料組成物を含有することにより、ガーリックオイルのガーリックの風味を高めることが可能となる。また、胡椒香料組成物として、胡椒又はその加工物の抽出物及び胡椒の精油のうちいずれかを用いることにより、ガーリックの風味を増強させる効果をより高めることができる。また、胡椒香料組成物として、合成香料及び調合香料のうちいずれかを用いることにより、ガーリックの風味を増強させる効果を高めつつ、ガーリックオイルの製造コストの低減を図ることが可能となる。 By containing the pepper flavoring composition in the garlic oil, it is possible to enhance the garlic flavor of the garlic oil. Further, by using any one of pepper or an extract of a processed product thereof and essential oil of pepper as the pepper flavor composition, the effect of enhancing the flavor of garlic can be further enhanced. Further, by using either a synthetic flavor or a blended flavor as the pepper flavor composition, it is possible to reduce the production cost of garlic oil while enhancing the effect of enhancing the flavor of garlic.
　なお、原料とする胡椒について、その種類は特には限定されず、ブラックペッパー、ホワイトペッパー、グリーンペッパー及びピンクペッパーのうちいずれを用いてもよいが、好ましくは、ブラックペッパーを用いるとよい。胡椒の加工物には、例えば、胡椒を挽いて粒状又は粉状にしたもの等が含まれる。 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 preferably used. The processed product of pepper includes, for example, ground pepper into granules or powder.
　胡椒又は胡椒の加工物の抽出物は、例えば、胡椒を後述する食用油で加熱することにより得られる。また、胡椒の精油は、例えば、胡椒から水蒸気蒸留法によって得られる。胡椒香料組成物としては、市販の胡椒香料を用いることもできる。市販の胡椒香料としては、ブラックペッパー　フレーバー（製品名、製品番号：Ｋ－７３６６６、ＭＱ－９０２２、Ｍ－３３５６３、いずれも高砂香料株式会社製）、「挽きたて黒こしょうフレーバー」（製品名、製品番号：ＳＣ７１２８６２、アイ・エフ・エフ日本株式会社製）、「POIVRE NOIR MADAGASCAR HE」（製品名、中央香料株式会社製）等が挙げられる。 Pepper or an extract of a processed pepper is obtained, for example, by heating pepper with cooking oil described later. The essential oil of pepper is obtained from pepper, for example, by a steam distillation method. As the pepper flavoring composition, a commercially available pepper flavoring agent can also be used. Commercially available pepper flavors include Black Pepper Flavor (Product Name, Product Number: K-73666, MQ-9022, M-33563, all manufactured by Takasago Fragrance Co., Ltd.), "Freshly Ground Black Pepper Flavor" (Product Name, Product numbers: SC712862, manufactured by IF Japan Co., Ltd.), "POIVRE NOIR MADAGASCAR HE" (product name, manufactured by Chuo Fragrance Co., Ltd.) and the like.
　胡椒香料組成物は、ガーリックオイル中に成分比で０．００１％以上０．０５％以下含有されていることが好ましく、０．００２％以上０．０４％以下含有されていることがより好ましく、０．００２％以上０．０３％以下含有されていることがさらに好ましい。 The pepper flavor composition is preferably contained in the garlic oil in a component ratio of 0.001% or more and 0.05% or less, and more preferably 0.002% or more and 0.04% or less. It is more preferably contained in an amount of 0.002% or more and 0.03% or less.
　例えば、胡椒香料組成物は、ガーリックオイル中に０．００１質量％以上０．０５質量％以下含有されていることが好ましく、０．００２質量％以上０．０４質量％以下含有されていることがより好ましく、０．００２質量％以上０．０３質量％以下含有されていることがさらに好ましい。 For example, the pepper fragrance composition is preferably contained in garlic oil in an amount of 0.001% by mass or more and 0.05% by mass or less, and preferably 0.002% by mass or more and 0.04% by mass or less. More preferably, it is contained in an amount of 0.002% by mass or more and 0.03% by mass or less.
　胡椒香料組成物は、カリオフィレン（Caryophyllene）、リモネン（Limonene）及び、β－ピネン（β-pinene）を含むことが好ましい。 The pepper flavor composition preferably contains Caryophyllene, Limonene, and β-pinene.
　カリオフィレン（Caryophyllene）は、ガーリックオイル中に成分比で０．０００００５％以上０．０１５％以下含まれるとよく、好ましくは、０．００００１％以上０．０１２％以下含まれるとよい。 Caryophyllene is preferably contained in garlic oil in a component ratio of 0.000005% or more and 0.015% or less, preferably 0.00001% or more and 0.012% or less.
　リモネン（Limonene）は、ガーリックオイル中に成分比で０．０００００５％以上０．０１５％以下含まれるとよく、好ましくは、０．００００２％以上０．０１３％以下含まれるとよい。 Limonene is preferably contained in garlic oil in a component ratio of 0.000005% or more and 0.015% or less, preferably 0.00002% or more and 0.013% or less.
　β－ピネン（β-pinene）は、ガーリックオイル中に成分比で０．０００００５％以上０．０１５％以下含まれるとよく、好ましくは、０．００００２％以上０．０１２％以下含まれるとよい。 Β-pinene is preferably contained in garlic oil in a component ratio of 0.000005% or more and 0.015% or less, preferably 0.00002% or more and 0.012% or less.
　カリオフィレン （Caryophyllene）、リモネン（Limonene）及び、β－ピネン（β-pinene）は、ガーリックオイル中の含有量が成分比で０．００００１５％以上０．０４５％以下含まれるとよく、好ましくは、０．００００３％以上０．０３％以下となるように、香料組成物をガーリックオイルに添加するとよい。 Caryophyllene, Limonene, and β-pinene are preferably contained in garlic oil in a content ratio of 0.000015% or more and 0.045% or less, preferably 0. It is advisable to add the perfume composition to the garlic oil so that the content is 0.0003% or more and 0.03% or less.
　ガーリックオイルは、食用油を含有する。食用油としては、大豆油、菜種油、コーン油、ひまわり油、べに花油、米油、綿実油、えごま油、亜麻仁油、グレープシード油、落花生油、オリーブ油、ごま油、パーム油、中鎖脂肪酸トリグリセリド等が挙げられる。ガーリックオイルは、いずれの食用油を含有してもよいが、ガーリックオイルのガーリックの風味をより高めることが可能となるため、特に大豆油を含有するとよい。 Garlic oil contains edible oil. Edible oils include soybean oil, rapeseed oil, corn oil, sunflower oil, beni flower oil, rice oil, cottonseed oil, sesame oil, flaxseed oil, grape seed oil, peanut oil, olive oil, sesame oil, palm oil, medium-chain fatty acid triglyceride, etc. Can be mentioned. The garlic oil may contain any edible oil, but it is particularly preferable to contain soybean oil because the garlic flavor of the garlic oil can be further enhanced.
　本発明のガーリックオイルは、例えば、ガーリック風味油、胡椒香料組成物及び食用油を混合して作成される。胡椒香料組成物は、ガーリックオイルに含有されるガーリック風味油の濃度に応じて適宜含有量が調整されるとよい。 The garlic oil of the present invention is prepared by mixing, for example, garlic flavor oil, pepper flavoring composition and cooking oil. The content of the pepper flavoring composition may be appropriately adjusted according to the concentration of the garlic flavor oil contained in the garlic oil.
　ガーリックオイル中に含有されている二硫化アリルは、ガーリックオイル中の成分比で０．３％以上１５．０％以下であることが好ましく、０．４％以上１２．０％以下であることがより好ましく、０．６％以上１０．０％以下であることが好ましい。 The amount of allyl disulfide contained in the garlic oil is preferably 0.3% or more and 15.0% or less, and preferably 0.4% or more and 12.0% or less in terms of the component ratio in the garlic oil. More preferably, it is 0.6% or more and 10.0% or less.
　発明のガーリックオイル中のカリオフィレン含有量は、二硫化アリル１に対して、カリオフィレンは、０．１０以上であることが好ましく、０．１７以上であることが好ましく、０．２０以上であることが好ましく、０．３０以上であることが好ましい。 The caryophyllene content in the garlic oil of the present invention is preferably 0.10 or more, preferably 0.17 or more, and 0.20 or more, based on allyl disulfide 1. It is preferably 0.30 or more.
　また、カリオフィレンは、本発明のガーリックオイル中のカリオフィレン含有量は、二硫化アリル１に対して、２以下であることが好ましく、１．５以下であることがより好ましく、１．３以下であることがより好ましく、０．７以下であることがより好ましく、０．６以下であることがより好ましく、０．４以下であることがより好ましく、０．３５以下であることがより好ましく、０．３４以下であることがより好ましく、０．２０以下であることがより好ましく、０．１７以下であることがさらに好ましい。 Regarding caryophyllene, the caryophyllene content in the garlic oil of the present invention is preferably 2 or less, more preferably 1.5 or less, and 1.3 or less, based on allyl disulfide 1. It is more preferably 0.7 or less, more preferably 0.6 or less, more preferably 0.4 or less, still more preferably 0.35 or less, and 0. It is more preferably .34 or less, more preferably 0.20 or less, and further preferably 0.17 or less.
　リモネンは、本発明のガーリックオイル中のリモネン含有量は、二硫化アリル１に対して、１．０以上であることが好ましく、１．２以上であることがより好ましく、２．０以上であることがより好ましく、２．５以上であることがさらに好ましい。また、本発明のガーリックオイル中のリモネン含有量は、二硫化アリル１に対して、１５.０以下であることが好ましく、１３．０以下であることがより好ましく、１０．０以下であることがより好ましく、５．０以下であることがより好ましく、４．０以下であることがより好ましく、３．０以下であることがより好ましく、２．５以下であることがより好ましく、２．０以下であることがより好ましく、１．３以下であることがさらに好ましい。 Regarding limonene, the limonene content in the garlic oil of the present invention is preferably 1.0 or more, more preferably 1.2 or more, and more preferably 2.0 or more with respect to allyl disulfide 1. More preferably, it is more preferably 2.5 or more. The limonene content in the garlic oil of the present invention is preferably 15.0 or less, more preferably 13.0 or less, and 10.0 or less, relative to allyl disulfide 1. Is more preferable, 5.0 or less is more preferable, 4.0 or less is more preferable, 3.0 or less is more preferable, and 2.5 or less is more preferable. It is more preferably 0 or less, and further preferably 1.3 or less.
　本発明のガーリックオイル中のβ－ピネン含有量は、二硫化アリル１に対して、３．０以上であることが好ましく、３．５以上であることがより好ましく、４．０以上であることがより好ましく、４．４以上であることがより好ましく、８．０以上であることがより好ましく、８．８以上であることがさらに好ましい。また、本発明のガーリックオイル中のβ－ピネン含有量は、二硫化アリル１に対して、５３以下であることが好ましく、４０以下であることがより好ましく、３５以下であることがより好ましく、１７以下であることがより好ましく、１５以下であることがより好ましく、９以下であることがより好ましく、８以下であることがより好ましく、７以下であることがより好ましく、５以下であることがより好ましく、４．５以下であることがさらに好ましい。 The β-pinene content in the garlic oil of the present invention is preferably 3.0 or more, more preferably 3.5 or more, and 4.0 or more with respect to allyl disulfide 1. Is more preferable, 4.4 or more is more preferable, 8.0 or more is more preferable, and 8.8 or more is further preferable. The β-pinene content in the garlic oil of the present invention is preferably 53 or less, more preferably 40 or less, and even more preferably 35 or less, based on allyl disulfide 1. 17 or less is more preferable, 15 or less is more preferable, 9 or less is more preferable, 8 or less is more preferable, 7 or less is more preferable, and 5 or less is more preferable. Is more preferable, and 4.5 or less is further preferable.
　以上で説明したガーリックオイルは、これを有効成分として含む食品のガーリック風味付与剤として使用することもできる。 The garlic oil described above can also be used as a garlic flavoring agent for foods containing this as an active ingredient.
　また、ガーリックオイルは、中華料理、和食料理、イタリアン料理、フレンチ料理など料理のジャンルを問わず、ガーリックの風味を添加することが好ましい食品に用いることができる。 In addition, garlic oil can be used for foods in which it is preferable to add garlic flavor, regardless of the cooking genre such as Chinese food, Japanese food, Italian food, and French food.
　すなわち、食品のガーリックの風味の付与方法においては、ガーリックオイルを食品に添加する工程を含むことにより、良好なガーリックの風味を当該食品に付与し、かつ当該食品のガーリックの風味の持続性を長くすることができる。 That is, in the method of imparting the garlic flavor of the food, by including the step of adding the garlic oil to the food, a good garlic flavor is imparted to the food and the garlic flavor of the food is prolonged. can do.
　このような食品としては、炒飯、野菜炒め等の炒め物類、焼肉等の焼き物類、ラーメンスープ、ブイヤベース等のスープ類、パスタソース、麻婆豆腐のソース、ゴーヤチャンプルのソース、味付け肉のたれ等のソース類、カルパッチョ、マリネ等のサラダ類、餃子、肉まんの具、ハンバーグ、ソーセージ等の食肉加工品類、炊き込みご飯、ピラフ等の米飯類、魚肉ソーセージ、かまぼこ等の水産加工品類、唐揚げ粉、チヂミ粉、粉末スープ等の調整粉類、シーズニングソース、ドレッシング、マヨネーズ、ポン酢、中華料理の素、鍋つゆ等の調味料類、マーガリン、ファットスプレッド等のマーガリン類、フレンチフライ、唐揚げ、イカリング、コロッケ等の油ちょう食品等が挙げられる。 Such foods include fried rice, fried vegetables and other fried foods, grilled meat and other fried foods, ramen soup, buoy base and other soups, pasta sauce, mao tofu sauce, bitter gourd champuru sauce, and seasoned meat sauce. Sauces such as carpaccio, marinade and other salads, dumplings, meat buns, hamburgers, sausages and other processed meat products, cooked rice, pilaf and other rice products, fish meat sausages, kamaboko and other marine products, fried flour , Chijimi flour, adjusted flour such as powdered soup, seasoning sauce, dressing, mayonnaise, pon vinegar, Chinese food ingredients, seasonings such as pot soup, margarine, fat spread and other margarine, French fried, fried, squid ring , Sauce foods such as croquettes.
　すなわち、各種食品の調理、加工、あるいは製造等におけるほぐし油、炊飯油、炒め油及びフライ油等の調理用油、ボックスオイル及び天板油等の離型油、練りこみ油、インジェクション用油及び仕上げ油等の調味用油等として用いることによって、あるいは各種食品の調理、加工、あるいは製造等の後に、添加、混合、塗布、溶解、分散、乳化等して当該食品に組み込ませることで、ガーリックオイルに由来する風味をその食品に付与して、その食品のガーリックの風味を高めることができ、かつガーリックの風味の持続性を長くすることができる。 That is, cooking oils such as loosening oil, rice cooking oil, roasting oil and frying oil in cooking, processing or manufacturing of various foods, release oils such as box oil and top plate oil, kneading oil, injection oil and finishing. Garlic oil by using it as a seasoning oil such as oil, or by incorporating it into the food by adding, mixing, applying, dissolving, dispersing, emulsifying, etc. after cooking, processing, or manufacturing of various foods. The flavor derived from the oil can be imparted to the food to enhance the garlic flavor of the food and to prolong the persistence of the garlic flavor.
　よって、ガーリックオイル及びガーリック風味付与剤は、流通や電子レンジ加熱などにおける風味の劣化、消失等が問題となる、冷凍加工食品、冷蔵加工食品、レトルト食品、瓶詰食品、缶詰食品、乾燥食品、弁当等の流通加工食品製品などに特に好適に使用され得る。 Therefore, garlic oil and garlic flavor-imparting agent have problems such as deterioration and disappearance of flavor in distribution and microwave oven heating, etc., frozen processed foods, refrigerated processed foods, retort foods, bottled foods, canned foods, dried foods, lunch boxes. It can be particularly preferably used for distribution processed food products such as.
　以上のように、本発明のガーリックオイルは、ガーリック風味油及び胡椒香料組成物を含有することにより、胡椒香料組成物がガーリック風味油のガーリックの風味を増強し、ガーリック風味を長く持続させることができる。したがって、本発明のガーリックオイルによれば、良好なガーリックの風味を有し、かつガーリックの風味の持続性が長いガーリックオイルを提供することが可能となる。 As described above, the garlic oil of the present invention contains the garlic flavor oil and the garlic flavor composition, so that the garlic flavor composition enhances the garlic flavor of the garlic flavor oil and maintains the garlic flavor for a long time. can. Therefore, according to the garlic oil of the present invention, it is possible to provide a garlic oil having a good garlic flavor and having a long-lasting garlic flavor.
［試験例１］（ガーリック風味試験）
　胡椒香料組成物を添加することによる、ガーリックオイルのガーリックの風味増強効果を確認した。
（評価油脂の作成）
　表１に示す配合で、７種類の評価油脂を作成した。なお、表１に示された配合において、胡椒香料は、「POIVRE NOIR MADAGASCAR HE」（商品名、中央香料株式会社製）を用いた。胡椒は、「ブラックペッパー」（商品名、エスビー食品株式会社製）を用いた。ガーリック風味油は、にんにく又はその加工物の食用油による抽出物である「ガーリックオイル」（長谷川香料株式会社製）を用いた。ナタネ油は、「さらさらキャノーラ油」（商品名、株式会社Ｊ－オイルミルズ製）を用いた。大豆油は、「コクとうまみの大豆の油」（商品名、株式会社Ｊ－オイルミルズ製）を用いた。コーン油は、「コーン油」（商品名、株式会社Ｊ－オイルミルズ製）を用いた。 [Test Example 1] (Garlic flavor test)
The effect of adding the pepper flavor composition to enhance the flavor of garlic in garlic oil was confirmed.
(Creation of evaluation fats and oils)
Seven kinds of evaluation fats and oils were prepared with the formulations shown in Table 1. In the formulation shown in Table 1, "POIVRE NOIR MADAGASCAR HE" (trade name, manufactured by Chuo Fragrance Co., Ltd.) was used as the pepper flavor. As the pepper, "Black Pepper" (trade name, manufactured by S & B Foods Co., Ltd.) was used. As the garlic flavor oil, "garlic oil" (manufactured by Hasegawa Fragrance Co., Ltd.), which is an extract of garlic or its processed product from edible oil, was used. As the rapeseed oil, "smooth canola oil" (trade name, manufactured by J-Oil Mills Co., Ltd.) was used. As the soybean oil, "rich and umami soybean oil" (trade name, manufactured by J-Oil Mills Co., Ltd.) was used. As the corn oil, "corn oil" (trade name, manufactured by J-Oil Mills Co., Ltd.) was used.
Figure JPOXMLDOC01-appb-T000001
  
尚、表中の数値の単位は質量％である。
Figure JPOXMLDOC01-appb-T000001
The unit of the numerical value in the table is mass%.
（試験の方法）
　ペペロンチーノパスタのパスタ麺１００ｇに対して７種類のうちの１の評価油脂５ｇを添加して試料を作成した。すなわち、互いに異なる１の評価油脂が添加された７種類のペペロンチーノパスタを試料として作成した。 (Test method)
A sample was prepared by adding 5 g of the evaluation fat and oil of one of the seven types to 100 g of pasta noodles of peperoncino pasta. That is, seven kinds of peperoncino pasta to which one evaluation fat and oil different from each other was added were prepared as samples.
（ペペロンチーノパスタの作成）
　下記の原料にてペペロンチーノパスタを作成した。
（原料）
　パスタ麺（１００ｇ）：　スパゲッティ Ｓｐａｇｈｅｔｔｉ 太さ１．７ｍｍ ゆで時間９分（イオン株式会社製）、パスタさばき油（１ｇ）：Ｊ麺さばき油（商品名株式会社Ｊ－オイルミルズ製）、きざみ唐辛子（少々）、ガーリックオイル（５ｇ）、ペペロンチーノソース（１５ｇ）、ソテーソーセージ（８ｇ）、ソテーベーコンスライス（８ｇ）、ドライパセリ（０．０５ｇ） (Creation of Peperoncino Pasta)
Peperoncino pasta was prepared from the following ingredients.
(material)
Pasta noodles (100g): Spaghetti Spaghetti Thickness 1.7mm Boil time 9 minutes (manufactured by Aeon Co., Ltd.), Pasta sauteing oil (1g): J noodles sauteing oil (trade name: J-Oil Mills Co., Ltd.), chopped pepper (manufactured by J-Oil Mills Co., Ltd.) Slightly), garlic oil (5g), peperoncino sauce (15g), sautéed sausage (8g), sautéed bacon slices (8g), dry pasta (0.05g)
　尚、ペペロンチーノソースは、コーンスターチ（４ｇ）、スペシャルチキンブイヨン（３６ｇ）、塩（２．５ｇ）、水（２００ｇ）、トマトペースト（４ｇ）、粉ゼラチン（２．４ｇ）を鍋にひと煮立ちさせて冷ますことによって作成した。 For peperoncino sauce, cornstarch (4 g), special chicken bouillon (36 g), salt (2.5 g), water (200 g), tomato paste (4 g), and powdered gelatin (2.4 g) are boiled in a pot and cooled. Created by Masu.
（作成手順）
（工程１）茹でたパスタにさばき油を添加し、真空冷却を行った。
（工程２）真空冷却した工程１のパスタにガーリックオイル及びきざみとうがらしを加えて和えた。
（工程３）工程２のパスタの全量のうち１/３を容器に盛り、ペペロンチーノソースをパスタの中央、すなわち容器の中央に流し入れて添加した。
（工程４）ペペロンチーノソースを覆うように残りの２/３の量のパスタを容器に入れた。
（工程５）ベーコン、ソーセージ及びドライパセリを工程４のパスタにトッピングをした。
（工程６）工程５のパスタを冷蔵にて保管した。 (Creation procedure)
(Step 1) Judging oil was added to the boiled pasta, and vacuum cooling was performed.
(Step 2) Garlic oil and chopped red pepper were added to the vacuum-cooled pasta of Step 1 and mixed.
(Step 3) One-third of the total amount of pasta in Step 2 was placed in a container, and peperoncino sauce was poured into the center of the pasta, that is, the center of the container and added.
(Step 4) The remaining 2/3 amount of pasta was placed in a container so as to cover the peperoncino sauce.
(Step 5) Bacon, sausage and dry parsley were topped on the pasta of step 4.
(Step 6) The pasta of Step 5 was stored in a refrigerator.
（評価の方法）
　７種類のペペロンチーノパスタのガーリックの風味及び胡椒の風味について評価した。風味の評価は、ペペロンチーノパスタを作成した初日（保存日数：０）、作成した日の翌日（保存日数：１）及び作成した日の翌々日（保存日数：２）のペペロンチーノパスタに対して行った。ペペロンチーノパスタのガーリックの風味に対する評価を表３に、胡椒の風味に対する評価を表４に示す。 (Evaluation method)
The garlic flavor and pepper flavor of 7 types of peperoncino pasta were evaluated. The flavor was evaluated for the peperoncino pasta on the first day of preparation (preservation days: 0), the day after the preparation day (preservation days: 1), and the day after the preparation day (preservation days: 2). Table 3 shows the evaluation of the garlic flavor of peperoncino pasta, and Table 4 shows the evaluation of the pepper flavor.
　また、ガーリックオイルの食用油脂として、ナタネ油を用いた場合のガーリックの風味の評価を図１に、大豆油を用いた場合のガーリックの風味の評価を図２に、コーン油を用いた場合のガーリックの風味の評価を図３に示す。図中、（－）は胡椒香料も胡椒も添加しなかったもの、（＋）は胡椒香料を添加したもの、（胡椒）は胡椒を添加したものを表す。 Further, the evaluation of the garlic flavor when rapeseed oil was used as the edible oil and fat of the garlic oil was shown in FIG. 1, the evaluation of the garlic flavor when soybean oil was used was shown in FIG. 2, and the evaluation of the garlic flavor when corn oil was used was shown in FIG. The evaluation of the flavor of garlic is shown in FIG. In the figure, (-) indicates that neither pepper fragrance nor pepper was added, (+) indicates that pepper fragrance was added, and (pepper) indicates that pepper was added.
　また、ガーリックオイルの食用油脂として、ナタネ油を用いた場合の胡椒の風味の評価を図４に、大豆油を用いた場合の胡椒の風味の評価を図５に、コーン油を用いた場合の胡椒の風味の評価を図６に示す。図中、（－）は胡椒香料も胡椒も添加しなかったもの、（＋）は胡椒香料を添加したもの、（胡椒）は胡椒を添加したものを表す。 Further, the evaluation of the pepper flavor when rapeseed oil was used as the edible oil and fat of the garlic oil was shown in FIG. 4, the evaluation of the pepper flavor when soybean oil was used was shown in FIG. 5, and the evaluation of the pepper flavor when corn oil was used was shown in FIG. The evaluation of the flavor of pepper is shown in FIG. In the figure, (-) indicates that neither pepper fragrance nor pepper was added, (+) indicates that pepper fragrance was added, and (pepper) indicates that pepper was added.
　なお、風味評価は、ペペロンチーノパスタを８００Ｗに設定された電子レンジで４０秒間温めた後に行った。また、試験品は、試験が実施されるまでの間（保存日数「０」の試験品については１時間）は冷蔵保管された。 The flavor evaluation was performed after warming the peperoncino pasta in a microwave oven set to 800 W for 40 seconds. In addition, the test product was refrigerated until the test was carried out (1 hour for the test product having a storage period of "0").
　評価は、３人のパネラーがガーリックの風味の度合い及び胡椒の風味の度合いを５段階で評価し、各々のパネラーが評価した点数の平均点を算出することにより行った。なお、評価は、下記の表に従って行った。 The evaluation was performed by three panelists evaluating the degree of garlic flavor and the degree of pepper flavor on a five-point scale, and calculating the average score of the scores evaluated by each panelist. The evaluation was performed according to the table below.
Figure JPOXMLDOC01-appb-T000002
  
Figure JPOXMLDOC01-appb-T000002
  
Figure JPOXMLDOC01-appb-T000003
Figure JPOXMLDOC01-appb-T000003
Figure JPOXMLDOC01-appb-T000004
Figure JPOXMLDOC01-appb-T000004
（ガーリックの風味の評価）
　表３及び図１に示すように、ガーリック風味油の他に胡椒香料組成物を含む試料ナタネ（＋）は、全期間の保存日数において、胡椒香料組成物を含まない試料ナタネ（－）及び胡椒を含む試料ナタネ（胡椒）よりも強いガーリックの風味が感じられた。 (Evaluation of garlic flavor)
As shown in Table 3 and FIG. 1, the sample rapeseed (+) containing the pepper flavoring composition in addition to the garlic flavor oil is the sample rapeseed (-) and the pepper containing no pepper flavoring composition during the entire storage period. A stronger garlic flavor was felt than the sample rapeseed (pepper) containing.
　表３及び図２に示すように、ガーリック風味油の他に胡椒香料組成物を含む試料大豆（＋）は、全期間の保存日数において、胡椒香料組成物を含まない試料大豆（－）よりも強いガーリックの風味が感じられた。 As shown in Table 3 and FIG. 2, the sample soybean (+) containing the pepper flavoring composition in addition to the garlic flavor oil was more than the sample soybean (-) containing the pepper flavoring composition during the entire storage period. A strong garlic flavor was felt.
　表３及び図３に示すように、ガーリック風味油の他に胡椒香料組成物を含む試料コーン（＋）は、全期間の保存日数において、胡椒香料組成物を含まない試料コーン（－）よりも強いガーリックの風味が感じられた。 As shown in Table 3 and FIG. 3, the sample corn (+) containing the pepper flavoring composition in addition to the garlic flavor oil is more than the sample corn (-) containing the pepper flavoring composition during the entire storage period. A strong garlic flavor was felt.
　このように、ナタネ油、大豆油及びコーン油のいずれのベース油を用いてガーリックオイルの評価油脂を作成した場合であっても、試料ナタネ（＋）、大豆（＋）及びコーン（＋）の方が、試料ナタネ（－）、大豆（－）及びコーン（－）よりも強いガーリックの風味が感じられた。 In this way, even when the evaluation oil and fat of garlic oil is prepared using any of the base oils of rapeseed oil, soybean oil and corn oil, the sample rapeseed (+), soybean (+) and corn (+) A stronger garlic flavor was felt in the sample rapeseed (-), soybean (-) and corn (-).
　特に保存日数が２の場合においては、電子レンジによる加熱がなされたものであることから、試料ナタネ（＋）、大豆（＋）及びコーン（＋）は、加熱調理後においてもガーリックの風味を感じられることが分かった。また、試験品は試験が実施されるまでの間冷蔵保管されていたことから、試料ナタネ（＋）、大豆（＋）及びコーン（＋）は、冷却された後も高いガーリックの風味を有することが分かった。 Especially when the number of storage days is 2, the sample rapeseed (+), soybean (+) and corn (+) feel the garlic flavor even after cooking because they have been heated by a microwave oven. It turned out to be. In addition, since the test product was refrigerated until the test was carried out, the sample rapeseed (+), soybean (+) and corn (+) should have a high garlic flavor even after being cooled. I found out.
　また、試料大豆（＋）の方が、保存日数が進むにつれて試料ナタネ（＋）及びコーン（＋）よりも強いガーリックの風味が感じられた。 In addition, the sample soybean (+) had a stronger garlic flavor than the sample rapeseed (+) and corn (+) as the storage days progressed.
（胡椒の風味の評価）
　表４及び図４に示すように、試料ナタネ（＋）及び試料ナタネ（－）は、全期間の保存日数において、全く胡椒の風味は感じられなかった。これに対して、試料ナタネ（胡椒）は、全期間の保存日数において、強い胡椒の風味が感じられた。 (Evaluation of pepper flavor)
As shown in Table 4 and FIG. 4, the sample rapeseed (+) and the sample rapeseed (-) did not have any pepper flavor during the storage days for the entire period. On the other hand, the sample rapeseed (pepper) had a strong pepper flavor during the entire storage period.
　表４及び図５に示すように、試料大豆（＋）は、保存日数０及び１において、かすかに胡椒の風味が感じられたが、保存日数２においては、胡椒の風味が全く感じられなかった。試料大豆（－）は、全期間の保存日数において、全く胡椒の風味は感じられなかった。 As shown in Table 4 and FIG. 5, the sample soybean (+) had a faint pepper flavor at the storage days 0 and 1, but no pepper flavor was felt at the storage days 2. .. The sample soybean (-) did not have any pepper flavor during the entire storage period.
　表４及び図６に示すように、試料コーン（＋）及び試料コーン（－）は、全期間の保存日数において、全く胡椒の風味は感じられなかった。 As shown in Table 4 and FIG. 6, the sample corn (+) and the sample corn (-) did not have any pepper flavor during the storage days for the entire period.
（成分評価）
　表１に示した試料ナタネ（＋）、ナタネ（胡椒）、大豆（＋）、コーン（＋）に含有されている、カリオフィレン、リモネン、β―ピネン及び二硫化アリルについてガスクロマトグラフィー質量分析計（ＧＣ／ＭＳ）を用いて測定した。ガスクロマトグラフィー質量分析計（ＧＣ／ＭＳ）の測定条件を下記に示す。また、その測定結果を表５に示す。 (Ingredient evaluation)
Gas chromatography-mass spectrometer (gas chromatography-mass spectrometer) for cariophyllene, limonene, β-pinene and allyl disulfide contained in the sample rapeseed (+), rapeseed (copper), soybean (+), and corn (+) shown in Table 1. It was measured using GC / MS). The measurement conditions of the gas chromatography-mass spectrometer (GC / MS) are shown below. The measurement results are shown in Table 5.
（ガスクロマトグラフィー質量分析計（ＧＣ／ＭＳ）の条件）
　装置　：Agilent 6890GC
　カラム：DB-WAX　UI　長さ60m×内径（i.d）0.25mm.×膜厚（thickness）0.25μm
　オーブン温度：40℃(10min)-2℃/min-100℃(0min)-5℃/min-210℃(10min)  total Runtime 72min
　カラム流量：2.2 ml/min（コンスタントフロー） (Conditions for gas chromatography-mass spectrometer (GC / MS))
Equipment: Agilent 6890GC
Column: DB-WAX UI Length 60m x Inner diameter (id) 0.25mm. X Thickness (thickness) 0.25μm
Oven temperature: 40 ℃ (10min) -2 ℃ / min-100 ℃ (0min) -5 ℃ / min-210 ℃ (10min) total Runtime 72min
Column flow rate: 2.2 ml / min (constant flow)
　(ＭＳ)
　装置　　　：Agilent 5975B MSD
　Ion Source Type：EI
　イオン源温度：250℃
　四重極温度　 ：150℃
　スキャンレンジ：m/z29～400
　MS/ODP＝1/2 (MS)
Equipment: Agilent 5975B MSD
Ion Source Type: EI
Ion source temperature: 250 ° C
Quadrupole temperature: 150 ℃
Scan range: m / z 29-400
MS / ODP = 1/2
（Thermal Desorption）
　装置　　　　：GERSTEL  MPS2、TDU、CIS4
　TDU加熱脱着：40℃(1min)-720℃/min-240℃(3min)
　TDU加熱脱着流量：50ml/min
モード　　　：Spliteless
  CIS4温度　　：10℃(0.5min)-12℃/s-240℃(2min)
　CISLiner     ：TenaxTA (Thermal Desorption)
Equipment: GERSTEL MPS2, TDU, CIS4
TDU heat desorption: 40 ℃ (1min) -720 ℃ / min-240 ℃ (3min)
TDU heating desorption flow rate: 50 ml / min
Mode: Spliteless
CIS4 temperature: 10 ℃ (0.5min) -12 ℃ / s-240 ℃ (2min)
CISLiner: TenaxTA
Figure JPOXMLDOC01-appb-T000005
 　尚、表中の数値は、ガーリックオイルの成分の含有量の相対比率（％）である。
Figure JPOXMLDOC01-appb-T000005
 The numerical values in the table are relative ratios (%) of the contents of the components of garlic oil.
　表５の数値に基づいて、二硫化アリルに対するカリオフィレン、リモネン及びβ―ピネンの比率を算出した。その結果を表６に示す。 Based on the values in Table 5, the ratios of caryophyllene, limonene and β-pinene to allyl disulfide were calculated. The results are shown in Table 6.
Figure JPOXMLDOC01-appb-T000006
Figure JPOXMLDOC01-appb-T000006
　表６に示すように、試料ナタネ（＋）、大豆（＋）及びコーン（＋）は、二硫化アリルに対してカリオフィレンが０．３４５以上０．７４０以下の比率で含有されていた。これに対して試料ナタネ（胡椒）は、二硫化アリルに対してカリオフィレンが２．９１７の比率で含有されていた。 As shown in Table 6, the sample rapeseed (+), soybean (+) and corn (+) contained caryophyllene at a ratio of 0.345 or more and 0.740 or less with respect to allyl disulfide. On the other hand, the sample rapeseed (pepper) contained caryophyllene at a ratio of 2.917 to allyl disulfide.
　試料ナタネ（＋）、大豆（＋）及びコーン（＋）は、二硫化アリルに対してリモネンが２．５１４以上１１．１４４以下の比率で含有されていた。これに対して試料ナタネ（胡椒）は、二硫化アリルに対してリモネンが１２．７２０の比率で含有されていた。 The sample rapeseed (+), soybean (+) and corn (+) contained limonene in a ratio of 2.514 or more and 11.144 or less with respect to allyl disulfide. On the other hand, the sample rapeseed (pepper) contained limonene at a ratio of 12.720 to allyl disulfide.
　試料ナタネ（＋）、大豆（＋）及びコーン（＋）は、二硫化アリルに対してβ―ピネンが８．８８８以上１８．２４８以下の比率で含有されていた。これに対して試料ナタネ（胡椒）は、二硫化アリルに対してβ－ピネンが１７．０２７の比率で含有されていた。 Sample rapeseed (+), soybean (+) and corn (+) contained β-pinene in a ratio of 8.888 or more and 18.248 or less with respect to allyl disulfide. On the other hand, the sample rapeseed (pepper) contained β-pinene in a ratio of 17.027 to allyl disulfide.
［試験例２］（添加量試験１）
　胡椒香料組成物とガーリック風味油の配合割合を変え、好適な胡椒香料組成物の添加量の範囲を確認した。 [Test Example 2] (Addition amount test 1)
The blending ratio of the pepper flavoring composition and the garlic flavor oil was changed, and the range of the addition amount of the suitable pepper flavoring composition was confirmed.
（評価油脂の作成）
　ガーリック風味油、胡椒香料及びナタネ油を含むガーリックオイルにおいて、ガーリック風味油の濃度を１２．５質量％とし、胡椒香料の組成比を表８に示す態様で変えて、６種類の評価油脂を作成した。なお、当該配合において、ガーリック風味油、胡椒香料及びナタネ油は、試験例１と同一のものを使用した。 (Creation of evaluation fats and oils)
In garlic oil containing garlic flavor oil, pepper flavor and rapeseed oil, the concentration of garlic flavor oil was set to 12.5% by mass, and the composition ratio of pepper flavor was changed in the manner shown in Table 8 to prepare 6 types of evaluation fats and oils. did. In this formulation, the same garlic flavor oil, pepper flavor and rapeseed oil as in Test Example 1 were used.
（試験の方法）
　容量が５０ｇのバイアル瓶に評価油脂を調製し、３人のパネラーがバイアル瓶に収容された評価油脂のにおいを嗅いで評価した。各々のパネラーが評価した点数の平均点を算出することにより行った。尚、評価は、下記の表に従って行った。 (Test method)
Evaluation fats and oils were prepared in vials having a capacity of 50 g, and three panelists evaluated by smelling the evaluation fats and oils contained in the vials. This was done by calculating the average score of the scores evaluated by each panelist. The evaluation was performed according to the table below.
Figure JPOXMLDOC01-appb-T000007
Figure JPOXMLDOC01-appb-T000007
　表８及び図７に、ガーリック風味油の濃度を１２．５質量％とした場合のガーリックのにおいの度合いと胡椒のにおいの度合いの評価を示した。また、表９に表８のガーリックオイルに含有されている二硫化アリルに対するカリオフィレン、リモネン及びβ-ピネンの想定成分比を示した。尚、想定成分比は、表５に記載の数値に基づいて算出した。 Table 8 and FIG. 7 show the evaluation of the degree of garlic odor and the degree of pepper odor when the concentration of garlic flavor oil was 12.5% by mass. In addition, Table 9 shows the assumed component ratios of caryophyllene, limonene and β-pinene to allyl disulfide contained in the garlic oil of Table 8. The assumed component ratio was calculated based on the numerical values shown in Table 5.
Figure JPOXMLDOC01-appb-T000008
Figure JPOXMLDOC01-appb-T000008
Figure JPOXMLDOC01-appb-T000009
Figure JPOXMLDOC01-appb-T000009
（においの評価）
　表８及び図７に示すように、胡椒香料組成物の添加濃度が０．０１質量％までは、胡椒香料組成物の濃度の上昇に伴いガーリックの度合いも増加した。また、胡椒香料組成物の添加濃度が０．０１質量％までは、胡椒のにおいは、ほとんど感じられなかった。胡椒香料組成物の添加濃度が０．０１質量％を超えると、胡椒香料組成物の濃度の上昇に伴いガーリックのにおいの度合いは減少し、胡椒のにおいの度合いが増加した。 (Evaluation of odor)
As shown in Table 8 and FIG. 7, when the concentration of the pepper flavoring composition added was up to 0.01% by mass, the degree of garlic increased as the concentration of the pepper flavoring composition increased. Further, the odor of pepper was hardly felt until the concentration of the pepper flavoring composition added was 0.01% by mass. When the concentration of the pepper flavoring composition added exceeded 0.01% by mass, the degree of garlic odor decreased and the degree of pepper odor increased as the concentration of the pepper flavoring composition increased.
［試験例３］（添加量試験２）
　胡椒香料組成物とガーリック風味油の配合割合を変え、好適な胡椒香料組成物の添加量の範囲を確認した。 [Test Example 3] (Addition amount test 2)
The blending ratio of the pepper flavoring composition and the garlic flavor oil was changed, and the range of the addition amount of the suitable pepper flavoring composition was confirmed.
（評価油脂の作成）
　ガーリック風味油、胡椒香料及びナタネ油を含むガーリックオイルにおいて、ガーリック風味油の濃度を５０質量％とし、胡椒香料の組成比を表１０に示す態様で変えて、６種類の評価油脂を作成した。なお、当該配合において、ガーリック風味油、胡椒香料及びナタネ油は、試験例１と同一のものを使用した。 (Creation of evaluation fats and oils)
In the garlic oil containing garlic flavor oil, pepper flavor and rapeseed oil, the concentration of the garlic flavor oil was set to 50% by mass, and the composition ratio of the pepper flavor was changed in the manner shown in Table 10 to prepare 6 kinds of evaluation fats and oils. In this formulation, the same garlic flavor oil, pepper flavor and rapeseed oil as in Test Example 1 were used.
（試験の方法）
　試験の方法及び評価の手法は、試験例２と同一であるので省略する。表１０及び図８に、試験の結果を示した。また、表１１に表１０のガーリックオイルに含有されている二硫化アリルに対するカリオフィレン、リモネン及びβ-ピネンの想定成分比を示した。 (Test method)
Since the test method and the evaluation method are the same as those in Test Example 2, they will be omitted. The results of the test are shown in Table 10 and FIG. In addition, Table 11 shows the assumed component ratios of caryophyllene, limonene and β-pinene to allyl disulfide contained in the garlic oil of Table 10.
Figure JPOXMLDOC01-appb-T000010
Figure JPOXMLDOC01-appb-T000010
Figure JPOXMLDOC01-appb-T000011
Figure JPOXMLDOC01-appb-T000011
（においの評価）
　表１０及び図８に示すように、胡椒香料組成物の添加濃度が０．０３質量％までは、胡椒香料組成物の濃度の上昇に伴いガーリックのにおいの度合いも増加した。また、胡椒香料組成物の添加濃度が０．０３質量％までは、胡椒のにおいは、ほとんど感じられなかった。胡椒香料組成物の添加濃度が０．０３質量％を超えると、胡椒香料組成物の濃度の上昇に伴いガーリックのにおいの度合いは徐々に減少し、胡椒のにおいの度合いが増加した。 (Evaluation of odor)
As shown in Table 10 and FIG. 8, when the concentration of the pepper flavoring composition added was up to 0.03% by mass, the degree of garlic odor increased as the concentration of the pepper flavoring composition increased. Further, the odor of pepper was hardly felt until the concentration of the pepper flavoring composition added was 0.03% by mass. When the concentration of the pepper flavoring composition added exceeded 0.03% by mass, the degree of garlic odor gradually decreased and the degree of pepper odor increased as the concentration of the pepper flavoring composition increased.

Claims (6)

  1. 　ガーリック風味油及び胡椒香料組成物を含有することを特徴とするガーリックオイル。 Garlic oil characterized by containing garlic flavor oil and pepper flavoring composition.
  2. 　前記ガーリック風味油は、にんにく又はその加工物の食用油による抽出物を含有する、請求項１に記載のガーリックオイル。 The garlic oil according to claim 1, wherein the garlic flavor oil contains an extract of garlic or a processed product thereof from edible oil.
  3. 　大豆油を含有する、請求項１又は２に記載のガーリックオイル。 The garlic oil according to claim 1 or 2, which contains soybean oil.
  4. 　前記胡椒香料組成物は、胡椒又はその加工物の抽出物及び胡椒の精油のうちいずれかを含有する、請求項１乃至３のいずれか１項に記載のガーリックオイル。 The garlic oil according to any one of claims 1 to 3, wherein the pepper flavor composition contains any one of pepper or an extract of a processed product thereof and an essential oil of pepper.
  5. 　請求項１乃至４のいずれか１項に記載のガーリックオイルを有効成分とする、食品のガーリック風味付与剤。 A food garlic flavoring agent containing the garlic oil according to any one of claims 1 to 4 as an active ingredient.
  6. 　請求項１乃至４のいずれか１項に記載のガーリックオイルを食品に添加する工程を含む、食品へのガーリック風味の付与方法。
          A method for imparting a garlic flavor to a food, which comprises a step of adding the garlic oil according to any one of claims 1 to 4 to the food.
PCT/JP2021/001461 2020-01-31 2021-01-18 Garlic oil, agent for imparting garlic flavor to foodstuff, and method for imparting garlic flavor to foodstuff WO2021153308A1 (en)

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Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2002218939A (en) * 2000-12-27 2002-08-06 Acetum Srl Balsamic sauce based on balsamic vinegar
US20030215560A1 (en) * 2002-04-08 2003-11-20 Todd Paul H. Labiatae herb extract compositions readily dispersible in cold brine
CN1605262A (en) * 2004-11-15 2005-04-13 刘名荣 Refined cooking oil and its production method
CN102090611A (en) * 2010-11-22 2011-06-15 厦门市顶味兴业香料发展有限公司 Spicy chicken essence and process for producing same
JP2013027343A (en) * 2011-07-28 2013-02-07 Ajinomoto Co Inc Liquid seasoning containing garlic
KR101907509B1 (en) * 2018-06-22 2018-10-12 이용준 Frying oil for meat only and production method thereof

Patent Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2002218939A (en) * 2000-12-27 2002-08-06 Acetum Srl Balsamic sauce based on balsamic vinegar
US20030215560A1 (en) * 2002-04-08 2003-11-20 Todd Paul H. Labiatae herb extract compositions readily dispersible in cold brine
CN1605262A (en) * 2004-11-15 2005-04-13 刘名荣 Refined cooking oil and its production method
CN102090611A (en) * 2010-11-22 2011-06-15 厦门市顶味兴业香料发展有限公司 Spicy chicken essence and process for producing same
JP2013027343A (en) * 2011-07-28 2013-02-07 Ajinomoto Co Inc Liquid seasoning containing garlic
KR101907509B1 (en) * 2018-06-22 2018-10-12 이용준 Frying oil for meat only and production method thereof

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