• Title, Summary, Keyword: perilla leaves

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Quality Characteristics of Cream Soup with Freeze-dried Perilla Leaf (동결건조한 들깻잎을 첨가한 크림수프의 품질 특성)

  • Moon, Hwan-Sig
    • Journal of the East Asian Society of Dietary Life
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    • v.23 no.5
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    • pp.629-636
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    • 2013
  • As a result of testing cream soup prepared by adding variable amounts of freeze-dried perilla leaves, the moisture content was lowest at 86.91 for the cream soup containing 20% perilla leaves, and the pH was highest at 7.26 for the control group. The brightness was highest at 78.08 for the control group not containing perilla leaves, and the redness was lowest at -12.73 for PS20. The redness increased significantly (p>0.001) with increasing amounts of perilla leaves. As the amount of perilla leaves increased, the viscosity of the cream soup decreased gradually. In terms of bacteria, no microorganism was found until day 1. The control group with 0% camellia leaves contained $4.5{\times}10^3$ CFU/mL on day 3 and all groups contained microorganisms on day 5. The control group showed the highest content of microorganisms at $3.1{\times}10^4$ CFU/mL; PS20 containing the largest amount of perilla leaves showed the lowest content of microorganisms on day 7 and on day 10. The DPPH free radical removal activity of cream soup increased significantly (p>0.001) with the increasing amount of perilla leaves. In the sensory test, the color was highest at 5.3 for PS15 containing 15% perilla leaves, and there was no significant difference compared to that of the 10% group. The group with the lowest color was PS20. The fragrance was also highest at 5.6 for PS15, and the taste and after-taste were highest for PS10 containing 10% perilla leaves. Overall, the preference was highest at 5.3 for PS15 and lowest at 3.6 for PS20, with the greatest content of perilla leaves. Considering these findings, the optimal content of perilla leaves in cream soup would be 10~15%. Adding more than 20% perilla leaves would make the soup less preferable to the control group not containing any perilla leaves.

Consumption and Preference of Korean Perilla Leaves(Penilla frutescens var. japonica Hara) by Daejeon Area Consumers (연령에 따른 대전 지역 소비자들의 깻잎 소비 형태 및 기호도 조사)

  • Chung, Hea-Jung;Cheon, Hee-Sook
    • Journal of the East Asian Society of Dietary Life
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    • v.20 no.2
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    • pp.193-200
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    • 2010
  • The study examined the preference and style of consumption of perilla leaves(Perilla frutescens var. japonica Hara), a popular food item in Korea, by consumers in the Daejeon area. Of the respondents 35.2% purchased perilla leaves in a large super-market limited to two to three bundles. Comsumer preferences were to consume the leaves raw or pickled with salt or soy sauce, or use as a fish soup ingredient. The majority of consumers aged 20~29-years-of age preferred to wrap sashimi with perilla leaves. As a side dish, regardless of age, consumers preferred to pan-fried perilla leaves with mincedmeat and perilla leaves.

Analysis of Functional Components of the Perilla Leaves (Perilla frutescens var. japonica Hara) Grown in Organic and Conventional Conditions

  • Lee, Min Woo;Choi, Eun Bi;Park, Jae Eun;Kim, Suk Chul;Lee, Sang Beom;Sim, Chang Ki;Lee, Yong Bok;Hong, Chang Oh;Kim, Keun Ki
    • Korean Journal of Soil Science and Fertilizer
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    • v.49 no.5
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    • pp.517-523
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    • 2016
  • The contents of functional components in the organically agricultural perilla leaves were compared with the perilla leaves grown in conventional condition. Perilla leaves used in the experiment were purchased or harvested from each three organic farm houses and conventional farm houses in Miryang city. The analyzed components included total phenol, total flavonoid, vitamin C, vitamin E, ${\beta}$-carotene, GABA, caffeic acid, rosmarinic acid, Total N, Zn, Fe, Ca, Mg, Na, K, and P. Organically grown perilla leaves had vitamin E 49% greater than the conventional perilla leaves, and 21% for TN, 29% for Ca, and 73% for Mg, while conventionally grown perilla leaves contained K 16% higher than organic ones. Other components were not showed the differences.

A Survey on Perilla Leaves Uses (깻잎의 이용실태에 관한 조사 연구)

  • 최영희;한재숙
    • Journal of the East Asian Society of Dietary Life
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    • v.10 no.5
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    • pp.445-454
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    • 2000
  • This study was focused on the analysis of questionnaire that surveyed the preference and perception on perilla leaves, known as kkaennip. 31.6% of total respondents answered that they had purchased perilla leares once or twice a month, and the volume of their purchases was offen limited to one or two bundles. Among those respondents, 50.4% surveyed that they had usually taken less than ten leaves in each meal. In the preference survey, 59.2% of total subjects responded 'like' or 'very like' on perilla leaves, and 60.5% of those subjects who favorably responded liked the flavor of the perilla leaves. On the other hand, 51.2% showed unfavorable responses due to the concern of agricultural chemicals. The favorite dishes using perilla leaves were 'kkaennip kimchi'. 'kkaennip ssam'and'kkaennip jon'in the order. The perceptions on the kkaennip kimchi in the market were considered as 'convenient'. 'not affectionate', 'fast', 'expensive' etc.

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Development of a Gripper and a Cutter for the Automatic Harvest of Green Perilla Leaves (식용 들깻잎 수확 자동화 시스템의 그리퍼 및 절단 컷터 개발)

  • 송영호;장동일;방승훈;조한성
    • Journal of Biosystems Engineering
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    • v.28 no.6
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    • pp.497-504
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    • 2003
  • The objectives of this study were to develop a harvesting gripper for perilla leaves and test its performance, which was a partial work of the automated perilla leaves harvesting system development. The results of this study could be summarized as the followings: The shear forces for harvesting the perilla were measured. The measured results showed that the average shear force required was 12.13N for cutting the petioles attached to the perilla stalks, and the maximum of 17.42N. The inner diameter of air cylinder used was 6mm and the air pressure was maintained as 0.7㎫ during the tests. The time required for cutting perilla leaves could be adjusted by the control program and cutting operation could be done within 1- 10 seconds. The performance tests were conducted to harvest the perilla leaves by the gripper developed. The average success rates of cutting were 72.2% for the first test, 78.5% for the second, and 74.2% for the last. The perilla leaves were not damaged by the gripper The whole system operation could be finished within three seconds except the delay time for dropping harvested leaves.

Quality Characteristics of Sulgidduk with Added Perilla Leaves (들깻잎을 첨가한 설기떡의 품질 특성)

  • Hong, Jin-Sook
    • Journal of the East Asian Society of Dietary Life
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    • v.18 no.3
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    • pp.376-383
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    • 2008
  • The aim of this study was to determine the optimum amount of perilla leaves to add to rice flour in the preparation of Sulgidduk(perilla leaf rice cake). By increasing the perilla leaf level in the formulation, the moisture contents of samples increased ($42.06{\sim}48.17%$), and their L-values decreased. The control and 16% perilla leaf Sulgidduk had higher a-values than the other samples, and the 8% perilla leaf Sulgidduk had the highest b-value. According to the mechanical evaluation results, hardness, gumminess, chewiness, and fracture decreased with increasing amounts of added perilla leaf. However, the springiness of samples during storage did not differ significantly according to the level of added perilla leaves. From the sensory evaluation results, the 12% perilla leaf sample received the highest overall-acceptability scores. In conclusion, according to its sensory and mechanical qualities, the optimal Sulgidduk formulation consisted of 12% perilla leaves added to rice flour.

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Efficacy of Chemical Preservatives to Control Perilla Rust

  • Al-Reza, Sharif M.;Hwang, Cher-Won;Kang, Sun-Chul
    • Korean Journal of Environmental Agriculture
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    • v.29 no.4
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    • pp.417-420
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    • 2010
  • The rust fungi are biotrophic fungal pathogens that cause serious disease on Perilla leaves in Korea. The effect of some commonly used chemical preservatives (sorbic acid, D-sorbitol, propionic acid and benzoic acid) against Perilla rust was investigated in this study. Results of this investigation showed that all the preservatives were effective against Perilla rust except benzoic acid. There was no growth of rust spores on the Perilla leaves treated with 0.1% of preservative even after 21 days of preservation. However, 0.01% of preservative also showed remarkable reduction of rust spores on the Perilla leaves as compared to the control groups. Thus, the results of this study indicated that the chemical preservatives used might be useful to control the growth of rust fungi on Perilla leaves.

Quality Characteristics of Pound Cakes Added with Perilla Leaves (Perilla frutescens var. japonica HARA) Powder (들깻잎 분말을 첨가한 파운드케이크의 품질 특성)

  • Kim, Na-Young
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.40 no.2
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    • pp.267-273
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    • 2011
  • The study investigated the quality of pound cake added with various concentrations of perilla leaves (Perilla frutescens var. japonica HARA) powder. Pound cake were prepared by addition of 0, 5, 10 and 15% powder to the flour of basic formulation. The pH of the batter and cake decreased with increasing perilla leaves powder concentration. The baking loss rate of the pound cake tended to increase by 7.13~7.42%. The height of pound cake added with perilla leaves powder decreased with increasing powder concentration. The lightness, redness, and yellowness values were significantly decreased with increases in perilla leaves powder except for redness of pound cake crumb. The pound cakes containing 5% perilla leaves powder had acceptable sensory evaluation, such as flavor, taste, moistureness, and overall preference. The hardness and gumminess tended to increase, while springiness and cohesiveness decreased with increases in perilla leaves powder. The retrogradation degree of pound cake prepared with perilla leaves powder for 7 days at $25^{\circ}C$ was higher than the control but there were no significant differences. For the antioxidative activity measured by DPPH (2,2-diphenyl-1-picrylhydrazyl) radical scavenging activity, pound cake added with 10% and 15% added perilla leaves powder showed high antioxidant activities. The results exhibited that adding the perilla leaves powder into the pound cake increased antioxidant activity with the highest quality improvement obtained by incorporating 5% (w/w) of perilla leaves powder into the pound cake formula.

Quality Characteristics and Flavor Compounds of Geumsan Perilla Leaves Cultivated in Greenhouse and Field (온실재배와 노지재배한 금산 깻잎의 품질 특성과 향기성분)

  • 현광욱;구교철;장정호;이재곤;김미리;이종수
    • Korean Journal of Food Preservation
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    • v.11 no.1
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    • pp.28-33
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    • 2004
  • Quality and flavor compounds of perilla loaves cultivated in greenhouse(May) and field (August) in Geumsan province were investigated and compared. All perilla leaves contained 4.0% crude protein and 0.8% crude lipid. Crude flavonoid contents of perilla leaves cultivated in greenhouse and field showed 25.2% and 26.5%, respectively and each crude saponin content was 2.7% and 2.8%. Pretense activity were showed 11.8 unit in ethanol extracts and 7.1 unit in water extracts of perilla leaves cultivated in field. Hardness and chewness of bottom parts of field-perilla leaves were higher than those of top and middle part, whereas the cohesiveness of top parts and middle parts of perilla leaves were higher than that of bottom part. Furthermore, texture properties of greenhouse-perilla leaves were similar with those of field-perilla leaves except chewness. Nine kinds of flavor compounds such as 1-octen-3-ol, linalool, ${\beta}$-caryophyllene, ${\alpha}$-caryophylene, ${\alpha}$-farnesene, perilla ketone, nerolidol, eugenol, ${\alpha}$-cadinol were identified in greenhouse-perilla and field-perilla leaves, showing that main flavor compound was perilla ketone.

Quality Characteristics of Fresh Pasta Noodles With Perilla Leaves (들깻잎을 첨가한 생면 파스타 반죽의 품질특성)

  • Kim, Jung-Soo;Song, Soo-Ik
    • Culinary science and hospitality research
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    • v.17 no.2
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    • pp.209-220
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    • 2011
  • This research intends to research on the optimal cooking techniques by adding perilla leaves to raw noodles, in which it has various effects and functions in sterilization. The water content measured in the dough added with raw perilla leaf juice came out high as more perilla leaves were added. More freeze-dried perilla leaf powder decreased water content. The pH of the dough increased significantly as the added ingredients increased with significant differences among the samples. The chromaticity of the dough deliberately decreased in both a and b as the amount of raw perilla leaves in dough increased. The L value of raw noodles with freeze-dried perilla leaves tended to decrease as more ingredients were added. The result of the RVA analysis on the dough with raw perilla leaves showed that the gluten decreased with more raw perilla leaves added. The result of the RVA analysis on the dough with freeze-dried perilla leaf powder indicated that the initial pasting tempo tended to increase significantly with more powder added except for 5% and 7% of powder added with no significant difference. The values dropped as the freeze-dried powder was added Minimum viscosity tended to decrease definitely as more freeze-dried perilla leaf powder was added. The dough's measurement results of WRC showed that water absorbing power of both dough with raw perilla leaves and that with freeze-dried perilla leaf powder reduced significantly as more perilla leaf powder were added.

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