オリーブオイルの加熱調理特性 ―天ぷらへの活用―

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  • Cooking Characteristics of Olive Oil -Utilization for Tempura-
  • オリーブオイル ノ カネツ チョウリ トクセイ : テンプラ エ ノ カツヨウ

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The consumption of olive oil has increased due to its promising health benefits. We experimentally used olive oil for cooking tempura to determine the cooking characteristics of olive oil and demonstrate how to use it for cooking Japanese food（Washoku）. Tempura bits and sweet potato tempura prepared using the following four different oils were tested: Taihaku sesame oil, sesame oil, olive oil, and canola oil as a reference. Tempura bits prepared with different oils differed in weight; however, their water content did not differ significantly. Tempura bits prepared with sesame oil had a dark red color, and those prepared with olive oil had a yellow color. The selective use of an oil to enhance an ingredient's color after cooking may enhance the palatability. The levels of TPM （Total Polar Material） of olive oil measured before and after heating were lower than those of other oils, suggesting that olive oil is highly heat-stable. No differences attributable to the oil used were observed in the physical properties of sweet potato tempura preparations. Moving forward, we plan to conduct sensory assessments and evaluate olive oil comprehensively to explore ways of using it.

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