PROBLEM TO BE SOLVED: To provide a flavor oil including a flavor material whose sense of chewing and flavor can be enjoyed.SOLUTION: The flavor oil includes a processed product of red pepper, one of flavor materials, and at least one flavor material selected from peanut, etc. Further, the flavor materials are composed of: flavor materials of a first group whose average particle size is relatively as large as 2-15 mm and which are firm when chewed and flavor materials of a second group whose average particle size is relatively as small as 0.1-1 mm and which have no firmness or almost no firmness when chewed. First, part of vegetable oil and fat in the temperature range of 90-120°C is poured over the flavor materials of the second group so that all these flavor materials are wet with the vegetable oil and fat. Next, the vegetable oil and fat in the temperature range of 130-250°C is poured over all the flavor materials of the first group so that the flavor materials are soaked in the vegetable oil and fat.COPYRIGHT: (C)2012,JPO&INPIT【課題】 香味材の歯ごたえと香味を楽しむことができる香味油を提供すること。【解決手段】 香味材の1つである唐辛子の加工品と、ピーナッツなどのうちから選ばれる少なくとも1種以上の香味材とを含み、さらに平均粒径が2mm~15mm程度と相対的に平均粒径が大きく、かつ、噛んだときに歯ごたえがある第1の群と、平均粒径が0.1mm~1mm程度と相対的に平均粒径が小さく、かつ、噛んだときに歯ごたえがない又はほとんどない第2の群からなっている。まず、香味材のうち第2の群に対して、90℃から120℃の植物性油脂の一部を絡めて、これらの香味材のすべてが植物性油脂で濡れている状態にする。続いて130℃から250℃の温度範囲にある植物性油脂を第1の群の香味材等の全ての香味材に絡めながら香味材を植物性油脂で浸してゆく。【選択図】 なし
