The Cooking Characteristics of Diacylglycerol rich Cooking Oil When Preparing Dishes

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  • ジアシルグリセロールを主成分としたクッキングオイルを料理に用いた場合の調理性の検討
  • ジアシルグリセロール オ シュセイブン ト シタ クッキングオイル オ リョウリ ニ モチイタ バアイ ノ チョウリセイ ノ ケントウ

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The cooking characteristics of the diacylglycerol-rich oil (DAG-O) and triacylglycerol-rich oil (TAG-O) prepared from the same raw materials were examined by the comparison of oil-rich dishes cooked with either oil. The dishes prepared were deep-fried foods (fried without flour, or with flour, bread crumbs or batter (Tempura)), fried dishes, and salad dressings. The characteristics of the dish items were examined and summarized as follows:<BR>1) According to the sensory test conducted immediately after cooking, DAG-O was evaluated as being equal to TAG-O for deep-fried foods, fried-foods and salads, and was highly evaluated in Tempura because of its texture.<BR>2) When the sensory test was conducted 30 minutes after cooking, evaluations on deep-fried potatoes cooked with DAG-O were significantly lower than those cooked with TAG-0. This was because those potatoes easily absorbed moisture in general, and DAG-O was more hydrophilic than TAG-O. The evaluation to DAG-O inevitably decreased during this period. No significant differences were exhibited in other items.<BR>3) In the separation speed of the oil and water phases in salad dressings, DAG-O required a longer period than TAG-O. About 1/2 at the amount of DAG-O to TAG-O separated within 50 minutes, e. g., 55.5% of DAG-O: 89% of TAG-O.<BR>4) The amount of dressing adhered to the salad materials, which was determined by adhered crude fat measurements, was not different between DAG-O and TAG-O.

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