aroma_oil · LV.3

Roasted Black Garlic Mayu Oil - Japanese Ramen Simulator Ingredient & Extraction Guide

🍜 Use in Broth Builder

Garlic fried across 7 temperature stages to pitch black caramelization. Transforms tonkotsu into a powerhouse.

UMAMI VALUE82

AROMA VALUE99

UNIT COST¥90

OPTIMAL TEMPRoom Temp (Drizzle on Bowl)

Roasted Black Garlic Mayu Oil Biochemical Umami Synergy & Nucleotide Profile

Maillard glutamate + sulfur aromatics — aroma-dominant, not nucleotide-driven

Glutamate (Glu)520 mg

Inosinate (IMP)15 mg

Guanylate (GMP)8 mg

Synergy Multiplier×2.2

Mayu does not multiply IMP/GMP—it amplifies fat-soluble Maillard compounds that make existing umami feel 2× richer via retronasal olfaction. Drizzle 5 ml max; excess burns critic aroma scores.

Pork genkotsu emulsion (fat carrier)
Shinshu Red Miso (umami anchor)

Roasted Black Garlic Mayu Oil Prep & Washing Procedure (Pre-Extraction SOP)

Step 1
Garlic Mince Uniform
Minced to 1 mm consistency; uneven size causes burn spots in stage 6.
Step 2
Cold Oil Start (Stage 1–3)
Garlic + neutral oil in cold pan; low heat 120–140°C until moisture gone, light gold.
Step 3
Caramel Transition (Stage 4–6)
Raise to 155–170°C; constant stir amber → mahogany; 30 sec overrun = acrid.
Step 4
Pitch Black Rest (Stage 7)
Pull at deep black; cool 24 h in dark glass for sulfur → roasted sweetness conversion.

Roasted Black Garlic Mayu Oil Four-Phase Extraction Timeline (0~10h Umami/Aroma)

Time range	UMAMI	AROMA
0~1h	35	42
1~3h	58	72
3~6h	75	95
6~10h	82	99

0~1h: Stage 1–3 moisture evaporation; Maillard initiating.
1~3h: Stage 4–6 caramel zone; aroma climbs steeply.
3~6h: Stage 7 + 24 h rest; peak aromaValue zone.
6~10h: Bottle hold max; drizzle at service only—never boil in broth.

Roasted Black Garlic Mayu Oil Temperature Curve & Boiling Thresholds

Stage 1–3: Low Sweat120°C ~ 140°C

Duration: 25 min

Minced garlic in neutral oil; moisture evaporation, light gold—do not rush.

Stage 4–6: Caramel Transition155°C ~ 170°C

Duration: 20 min

Color shifts amber → mahogany; stir constantly—30 seconds too long = acrid burn.

Stage 7: Pitch Black & Rest175°C → off heat

Duration: 10 min + 24 h rest

Pull at deep black (not ash); cool 24 h for sulfur compounds to mellow into roasted sweetness.

⚠ Never add Mayu to boiling broth—heat destroys allicin-derived aromatics in 3 seconds. Room-temp drizzle on bowl surface only.

Roasted Black Garlic Mayu Oil Procurement & Spoilage Control

Market priority:P7

Bulk unit:500 ml / bottle

Shelf life:Prepared: 21 days refrigerated; garlic raw stock: 5 days

Storage:Dark glass, nitrogen-flushed; prep 2 bottles/week batch to avoid rush-hour frying

Waste rate:12%

Cost/serving:¥8

Bulk peeled garlic saves 40 min prep but costs +15%—worth it above 120 bowls/day. Reuse spent garlic solids in staff fried rice (never in customer bowls).

Roasted Black Garlic Mayu Oil Early-Game Substitutes & Grade Differences

Store-bought black garlic oil

Umami loss: −18%Cost save: −25%

Less depth; acceptable for lunch sets below critic events.

Standard garlic oil (not black)

Umami loss: −35%Cost save: −60%

aromaValue cap ~72; Tanaka Gō auto-fail on signature tonkotsu.

Sesame oil + fried garlic chips

Umami loss: −28%Cost save: −45%

Emergency aroma patch; lacks Maillard glutamate depth.

Roasted Black Garlic Mayu Oil Quality Grade Comparison (Common / Selected / Prime)

Common (3-stage quick)

Umami bonus: -10Aroma bonus: -18Cost multiplier: ×0.72

¥65/bottle; lunch rush shortcut; critic −8 aroma.

Selected (7-stage house)

Umami bonus: +0Aroma bonus: +0Cost multiplier: ×1.00

¥90/bottle; signature tonkotsu standard.

Prime (Kumamoto black garlic base)

Umami bonus: +12Aroma bonus: +15Cost multiplier: ×1.55

¥140/bottle; Tanaka Gō S-tier auto-pass; 5 ml/bowl max.

Roasted Black Garlic Mayu Oil Flavor Pairing & Counter-Synergies

Best broth bases

✓ Rich tonkotsu emulsion
✓ Tonkotsu + miso hybrid

Best companions

+ Pork genkotsu bones
+ Thick chashu

Forbidden pairings

✕ Clear shio chintan (aroma overwhelms delicate dashi)
✕ Kombu-heavy kaisen broth

★ Critic synergy: Tanaka Gō mandatory pairing: tonkotsu + Mayu + black garlic tare = automatic S-tier aroma check.

Roasted Black Garlic Mayu Oil Kitchen Field Analysis

Black Garlic Mayu is a LV.3 unlock that shifts japanese ramen simulator ingredients strategy from umami grinding to aroma ceiling breaking. Prep off-peak—7-stage frying during lunch service destroys throughput. One bottle covers ~60 bowls at ¥8 cost vs. +¥180 average ticket on signature tonkotsu.