著者

笹田 怜子 松本 絵美 小泉 千嘉 吉岡 美子 長坂 慶子

雑誌

岩手県立大学盛岡短期大学部研究論集 = Bulletin of Morioka Junior College Iwate Prefectural University (ISSN:13489720)

巻号頁・発行日

vol.14, pp.1-9, 2012-03-01

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Perilla oil is expected to be good to our health because of its α-linolenic acid. Its usage in clinical settings for patients with allergic disease and asthma has also been reported. Perilla oil has long been believed that it is inadequate for cooking because of its susceptibility to high temperature. In this study, we used perilla oil for fry and examined its acid and peroxide values to determine whether the oil was adequate to be used as frying oil. Although no adverse chemical reaction was observed in this study, the smell of perilla oil reflected negatively on taste of fries. In order to solve this problem, we mixed the perilla oil with other kinds of oil. The mixture of 20% perilla oil, 30% white sesame oil and 50% canola oil turned out to be most suitable as frying oil. Furthermore, we found that sweet potatoes matched well with the new compounded oil. We concluded that Perilla oil can be used for cooking especially with other oils and to fry food items which contain sweetness.