• 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.

• Korean journal of food and cookery science
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• v.29 no.4
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• pp.407-416
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• 2013

This study was investigated physiological activities of enzyme hydrolysates in 80% ethanol extracts from sesame, black sesame and perilla cake. Total phenol contents in 80% ethanol extracts of sesame, black sesame and perilla cake were 116.90, 102.20 and 141.90 mg/g, respectively. Whereas total flavonoid contents were 64.10, 32.00 and 131.90 mg/g, respectively. Total phenol contents of enzyme hydrolysates in 80% ethanol extracts from sesame, black sesame and perilla cake were 413.30, 221.20 and 409.10 mg/g, respectively. Whereas total flavonoid contents were 361.80, 103.30 and 345.80 mg/g, respectively. Electron donating effects, nitrite-scavenging abilities, ferrous ion chelating effect and SOD-like activities increased by emzymatic hydrolysis. The order of Electron donating effects, nitrite-scavenging abilities and SOD-like activities by emzymatic hydrolysis was perilla > sesame > black sesame cake. And the order of nitrite-scavenging abilities(pH 1.2) was sesame > perilla > black sesame cake.

• 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.

• Korean Journal of Food Science and Technology
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• v.25 no.1
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• pp.28-32
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• 1993

In order to elucidate the temperature and pressure effect on the oil expression of perilla seed, recovery of expressed oil (REO) and volumetric strain of both roasted and unroasted perilla seeds were observed at different temperature, pressure and for different periods of press. In this experiment, moisture content of perilla seed was adjusted to 2.5% and temperature used were 30, 40, 50 and $60^{\circ}C$. Pressure applied were 10, 30, 50 and 70 MPa, and periods of press were 5, 7, 9 and 11 min. As temperature and pressure were increased or periods of press was lengthened, REO and volumetric strain of pressed cake were increased. Maximum REO of unroasted perilla seeds were found to be 85.59% and those of roasted perilla seeds be 85.30%, at 70 MPa, $60^{\circ}C$, and for 11 min. Viscosity of expressed oil were exponentially dependent on temperature and REO were increased as viscosity was decreased. From statistical analysis between effects of expression factors and REO and volumetric strain of pressed cake, importance of their effects was decreased in the order of pressure, temperature, $temperature{\times}pressure$ and periods of press. The multiple regression equation between REO(Y) and temperature (T), pressure (P), and periods of press (D) were as follows; $Y=7.95+36.85P+1.12T^2-0.55TP-5.08P^2\;r^2=0.97$ for unroasted perilla seed (p<0.01), $Y=4.50T+39.23P+0.83T^2-1.71P-5.07P^2\;r^2=0.99$ for roasted perilla seed (p<0.01).

• Applied Biological Chemistry
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• v.37 no.1
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• pp.14-18
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• 1994

In order to elucidate the interaction effect between temperature and moisture content on the oil expression of perilla seed, recovery of expressed oil (REO) and volumetric strain of pressed cake (VSPC) of both roasted and unroasted perilla seeds were observed at different temperatures of 30, 40, 50 and $60^{\circ}C$, and different moisture contents of 2.5, 4.5, 6.5 and 8.5% (w.b). And duration of press was 11 min and applied pressure was 50 MPa. At the low temperature REO and VSPC of roasted and unroasted perilla seed increased in high moisture content and at the high temperature those increased in low moisture content. But REO and VSPC at 8.5% moisture content were decreased without relation to temperature. From the analysis of variance between expression factors and REO and VSPC, temperature and moisture contents showed high significance. Also the interaction effect between temperature and moisture content was higher than temperature. In our experimental conditions, the highest interaction effect between expression factors was observed in the range of $2.5{\sim}4.5%$ of moisture content in all temperatures. The maximum REO of unroasted perilla seeds was observed as 84.4% at 2.5% of moisture content and $60^{\circ}C$, and that of roasted one was as 84.3% at 6.5% of moisture content and $30^{\circ}C$.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.18 no.7
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• pp.73-83
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• 2017

This study was conducted to evaluate the chemical composition, digestibility, and energy value of 15 non-conventional feeds produced in South Korea as ruminant feeds. Three Hanwoo steers (body weight, $520{\pm}20.20kg$) fitted with a permanent rumen cannula and duodenal cannula were housed individually in tie-stall barns, followed by a 14-day adaptation period and 3-day experimental period. Chemical composition analysis, in situ nylon bag, and mobile bag technique were used as experiments. As a result of the chemical composition analysis offeeds, crude protein (CP) contentsofmalt meal, perilla meal, soy sauce cake, and soymilk residue were greater than 30%. As a result of the degradability characteristics analysis of feeds using an in situ nylon bag, rumen undegraded protein (RUP) contents of beet pulp, brewer's grain, coffee meal, malt meal, milo bran, perilla meal, ramen residue, and soymilk residue were greater than 50%. Analysis of total digestible nutrient (TDN) values of feeds using an in situ mobile bag showed that TDN values of beet pulp, brewer's grain, makgeolli residue, milo bran, perilla meal, ramen residue, rice bran, soy sauce cake, soybean curd cake, soymilk residue, and wheat bran weregreater than 50%. In summary, these non-conventional feeds have high potential value as good feed resources to replace formulated feeds or roughage. Therefore, the chemical composition, digestibility, and energy value of non-conventional feeds obtained from this study can be used as base data for the manufacture of ruminant total mixed ration (TMR) with improved feed efficiency, reduced feed costs, and reduction of environmental pollution.

• Korean Journal of Food Science and Technology
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• v.27 no.6
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• pp.972-977
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• 1995

The induction of phase II enzymes including quinone reductase [NAD(P)H dehydrogenase(quinone): NAD(P)H : (quinone acceptor) oxidoreductase, EC 1.6.99.2] is a major mechanism of whereby a large group of heterogeneous compounds prevent the toxic, mutagenic, and neoplastic effects of carcinogen. Using murine hepatoma cells(Hepalclc7 cells), quinone reductase(QR) inducers as the possible chemopreventive agents were screened from rice bran, wheat bran, soymilk residue, defatted soybean cake, defatted sesame and perilla residues. The 80% methanol extracts of defatted sesame and perilla residues induced quinone reductase significantly while the others did have little effect on the enzyme induction. Thin layer chromatography of the extracts showed that the fastest moving band(Rf=0.70) in the developing solvent of n-butanol : n-propanol : 2N ammonia(10 : 60 : 30) was responsible for the enzyme induction by the 80% methanol extracts of defatted sesame and perilla residues. Further identification of active component(s) is in progress.

• Korean Journal of Soil Science and Fertilizer
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• v.44 no.3
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• pp.498-501
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• 2011

The nitrogen, phosphorus, and potassium contents are the key factors to determine the quality of organic fertilizers and right amount of application for agricultural uses. The major nutrient contents in raw materials used for making organic fertilizers and products were evaluated in this study. Among the raw materials that were investigated, soybean cake gave the highest total N content at $76g\;kg^{-1}$, followed by perilla cake ($70g\;kg^{-1}$), rape seed oil cake ($66g\;kg^{-1}$), cotton seed cake ($54g\;kg^{-1}$), and rice bran ($22g\;kg^{-1}$). We investigated 43 organic fertilizers and our results showed widely varied concentrations of major nutrients : total N at $30.5-139g\;kg^{-1}$, total $P_2O_5$ at $2.3-96.3g\;kg^{-1}$, and total $K_2O$ at $0.1-29.3g\;kg^{-1}$. Our study would like to emphasize the importance of nutrient content labeling in packed organic fertilizers to be able to know its efficiency and for determining the right amount for application.

• Journal of Food Hygiene and Safety
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• v.21 no.2
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• pp.92-99
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• 2006

For standardization of quality and reduction of salt concentration of pickles manufactured in Folk Villages of Sunchang Region, the physicochemical characteristics of 90 pickles of 10 items were compared. Persimmon, garlic, cucumber, radish, Codonopsis lanceolata L., and Japanese apricot pickles were mixed with kochujang, perilla leaf pickle was mixed with soybean paste, cucumber pickle in wine cake was mixed with wine cake, and red pepper was mixed with soybean paste or soy sauce. Moisture contents, pH, and titratable acidities of pickles were various depend upon characteristics of materials. Sugar contents of pickles test,34 were ranged from $22.10{\pm}3.04$ (red pepper pickled with soy sauce) to $55.53{\pm}7.67\;^oBrix$ (garlic pickle), and sugar contents of pickles mixed with kochujang were higher than those of soybean paste or soy sauce. Salt concentration of pickles were ranged from $3.56{\pm}1.11$ (Japanese apricot) to $9.15{\pm}6.35%$ (red pepper pickled with soy sauce), and salt concentration of pickle mixed with soy sauce was the highest among the pickles tested. Total aerobic counts of pickles tested were similarly ranged from $5.62{\pm}0.10$ (red pepper pickled with soy sauce) to $6.83{\pm}0.55$ log CFU/g (perilla leaf pickled with soybean paste). These results indicate salt concentration and quality of pickles manufactured in Folk Villages of Sunchang region must be lowered and standardized, respectively.

• Korean Journal of Human Ecology
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• v.5 no.2
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• pp.9-21
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• 2002

This study was investigated traditional food utilization actual conditions of Gwangju and Chollanamdo. Frequency of main meal ice plain white rice, boiled rice and cereals, bean-mixed rice, gruel Dakjuk, winter squash porridge, sesame porridge, noodles by noodles cut out with a kitchen knife, noodles with assorted mixtures, soup with dough flakes order frequency much have. Soup ate much beanpaste soup, soup cooked with dried radish leaves, seaweed soup, broth by power-pot soup, hot shredded beef soup, loach soup order. Pot stew soybean paste stew and kimchi stew, beef casserole bean curd beef casserole and small octopus beef casserole often eat. Kimchi ate much cabbage kimchi, radish kimchi, radish cube kimchi, dish of dried slices of radish by sesame leaf dish of dried slices of radish, pickled garlics, Maneuljjong dish of dried slices of radish order. Salted sea foods that eat often were salted anchovies, tiny salted shrimps, Gejang order, and soy sauce were toenjang, korean hot pepper paste, bean-paste soup prepared with around fermented soy beans order, and laver fried kelp, tangle fried kelp, green perilla leaf fried kelp order to fried kelp, and it was bean sprouts, bracken herbs, fragrant edible wild aster herbs order to herbs. It is Ssukgatmuchim, squid debt saliva, Jabanmuchim's order that season, hard-boiled food is beef boiled in soy sauce, mackerel radish hard-boiled food, order of bean curd hard-boiled food, panbroiling ate often by order of Kimchi panbroiling, red pepper anchovy panbroiling, pork panbroiling. Steamed dish is egg steamed dish, fish steamed dish, steamed short-ribs order, fried fish egg speech, by Gimchijeon, Pajeon order, meat roasted with seasoning ate often by laver meat roasted with seasoning, hair-tail meat roasted with seasoning, mackerel meat roasted with seasoning order. Minced raw meat are small octopus raw that live, beef dish of minced raw beef, Hongeohoe order, rice cake is cake made from g1u1ions rice, Seolgitteok, songpyon order, dessert ate often by fermented rice Punch, cinnamon flavored persimmon punch, Kangjung order.