| 摘要 |
PROBLEM TO BE SOLVED: To make all the consumers know that it is necessary to eat perilla oil in a raw state scarcely undergoing oxidation for eating the perilla oil in the most proper state and a dressing is the optimal. SOLUTION: This perilla oil is converted into a product in the form of a bottle type and one-pack (containing 5-7 g perilla oil) which cannot be placed on a fire in order to prevent consumers from carrying out erroneous cooking such as placing thereof on the fire. The n6/n3 (ratio of polyvalent unsaturated fatty acids) of a vegetable oil (linoleic acid: an n6-based polyvalent unsaturated fatty acid) can be reduced by ingesting the perilla oil. |
