• 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.

• The Korean Journal of Food And Nutrition
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• v.26 no.4
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• pp.766-771
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• 2013

Tomato sauce is widely known as a health food, In this study perilla leaf was added to a tomato sauce and the resulting functional improvements were assessed. The moisture of the tomato sauce WITH 2% added perilla leaf was 89.52%, the highest observed likewise, sample pH also significantly increased with 2% perilla leaf, to the highest pH of 4.71, (p>0.001). Lightness L value of the control group was the highest at 40.70, and the redness a value and yellowness b value were highest in, the control group, at 15.77, and 17.70, respectively. The highest salinity was foung with 2% perilla leaf, 0.96, and the sugar content with 2% perilla leaf, was 9.57. The reducing sugar was highest in the control with 63.08. The change in the total bacterial counts was measured during 9 days of storage at $4^{\circ}C$, When perilla leaf was added to, the tomato sauce, no microorganisms were detected until 0~1 days of storage. After five days of storage, microorganisms were detected in the group with 2% perilla leaf. The control group ($1.8{\times}10^5$ CFU/ml) had the highest levels of microorganisms. As the amount of perilla leaf, the total viable count of microorganisms detected was less. In the acceptability test results, the color 6.9 of the 1.5% treatment group, received the highest evaluation. Flavor and taste of the 2% perilla leaf treatment group were highly appreciated at 6.1 and 6.6, respectively. The ranking of overall acceptability was 1.5%>1%>0.5%>10%>2% of perilla leaf; 2% perilla leaf was the most underrated. Based on these results, up to 1.5% perilla leaf could be added to tomato sauce and the commercial potential could be very high.

• Culinary science and hospitality research
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• v.19 no.3
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• pp.73-86
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• 2013

This study produced hot-air-dried perilla leaf to add Korea's popular perilla leaf to fresh noodles to examine their value as food and get the best fresh noodle recipe by adding 0%, 3%. 6%, 9%, and 12% of perilla leaf to flour. The moisture content of the dough was highest at 34.41% for the control group with 0% perilla leaf, whereas the pH was lowest at 5.59 for the dough with 12% perilla leaf. As a result of WRC analysis of the dough, moisture absorption increased with greater perilla leaf content. The moisture content of fresh noodles was lowest for the control group with 0% perilla leaf, whereas the pH was highest for the control group. The L, a, and b values of the dough were highest for the group with 0% perilla leaf powder. Hardness and cohesiveness were lowest for the 0% group and springiness tended to decrease with increased amounts of hot air-dried perilla leaf. The number of microorganisms decreased significantly with greater perilla leaf content on the third and fourth days. As a result of the sensory test, the 6% dough showed the highest scores for all items including appearance, flavor, color, taste, and texture. Overall acceptability was also highest at 7.20 for the 6% dough and lowest at 3.27 for the 12% dough. Based on the above results, when producing fresh noodles by adding hot-air-dried perilla leaf powder, inhibition of microorganisms improved with greater perilla leaf content for longer storage, but the sensory properties were best when 6% perilla leaf content was added.

• Journal of Life Science
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• v.9 no.5
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• pp.620-627
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• 1999

This study was conducted to elucidate the growth characteristics and change of inorganic element in the leaf of perilla by replanting. The replanting injury in the height of perilla appeared from the 2nd and 3rd year after replanting, and the sickness of soil occurred from the 4th year. Number of node of perilla by replanting was significantly affected to the middle stage of growth, but was similar at the latter stage of growth. Weight of a leaf was the highest at the 1st and 2nd year, and decreased with the replanting. Also, the rate of dry leaf decreased with the replanting. In the content of inorganic element of the perilla leaf by replanting, N in the leaf increased with the replanting, and K and S decreased. However the content of Ca, Cu and Mn did not affected to replanting.

• 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.

• Plant Resources
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• v.8 no.2
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• pp.167-170
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• 2005

This study was conducted to determine feasibility of production system of Perilla frutescens leaf-stem by fertilizing of Sta-Green in pots. Germination rate of Perilla frutescens seeds collected in 2002 was $7\%$, also germination rate of seeds collected in 2003 was $62\%$, while germination rate of seeds collected in 2004 was above $93\%$. Seed germination rate of Perilla frutescens collected in 2004 were higher than seed gathering in 2002. Especially, plant growth and yield of Perilla frutescens grown in pot(The pots was filled with soil mixtures of Sta-Green and Peat Moss mixed with 40:60 ratio.) was the highest. These results indicate that leaf and stem production of Perilla frutescens can be improved by fertilizing of Sta-Green in pots.

• Korean Journal of Human Ecology
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• v.8 no.4
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• pp.23-35
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• 2005

The purpose of this study was to analyze the chemical components of Perilla leaf(frutescens Britton var. scuta Kudo) according to the making process, and to examine Hunter's color value and sensory evaluation of Jasosuksu by extraction time. Perilla leaves were prepared in three types; fresh leaf, dried leaf in the shade and roasted leaf after being dried in the shade in order to make Jasosuksu. The results of the research were as follows: Free sugars(sucrose, glucose, fructose) and organic acids(citric acid, tartaric acid, malic acid, succinic acid) were present in the fresh leaf, dried leaf and roasted leaf. $15{\sim}16$ kinds of amino acid including aspartic acid were determined in the fresh leaf, dried leaf and roasted leaf, and the major free amino acids were serine, aspartic acid, and glutamic acid. The major total amino acids of tile fresh leaf, dried leaf and roasted leaf were glutamic acid, histinine, and glycine. The major fatty acids of Perilla leaves were palmitic acid, linolenic acid, and linolenic acid. The content ratio of linolenic acid in fresh leaves was the highest, but that of palmitic acid was lower than that of dried leaves and roasted leaves. L value, a value, and b value of Perilla leaf were the highest in the roasted leaves followed by the order of dried leaves and fresh leaves. L value and b value of Jasosuksu extracted from roasted leaves were higher than Jasosuksu extracted from dried leaves. The preference of color, flavor, sweetness of Jasosuksu extracted from dried leaves was the highest when extraction time was 10 min. at $70^{\circ}C$, but that of Jasosuksu extracted from roasted leaves was the highest when extraction time was 15 min. at $70^{\circ}C$. The preference of color, flavor, taste of Jasosuksu extracted from roasted leaves was higher than that of Jasosuksu extracted from dried leaves.

• Korean Journal of Environmental Agriculture
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• v.29 no.4
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• pp.408-416
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• 2010

To evaluate the effectiveness of AMF on the growth of horticultural crops, we compared mycorrhizal and non-mycorrhizal plants, perilla (P. frutescens Britt.), that were inoculated with AMF propagules. In the early stages of growth of perilla, compared to the AMF- perilla seedlings, in AMF+ perilla seedlings at 3 weeks after sowing, leaf length and width increased 17% and 29%, leaf area increased 28%, and shoot fresh weight increased 33%, root total length increased 1%, and chlorophyll content increased 3%. Further at 10 weeks after sowing, compared to the AMF- perilla plants, in perilla plants inoculated with AMF at the sowing and transplanting stages, leaf area increased 21% and 19%, shoot length increased 19% and 17%, root fresh weight increased 17% and 20%, and chlorophyll content increased 5.1% and 4.8%, respectively. Moreover, at 14 weeks after sowing, compared to the AMFperilla plants, in perilla plants inoculated with AMF at the sowing and transplanting stages, the number of leaves increased 16% and 20%, root fresh weight increased 16% and 17% significantly. Further, leaf fresh weight increased 9% and 11%, shoot diameter increased 4.5% and 7.3%, and chlorophyll content increased 1.5% and 2.5%, respectively. The levels of many macronutrients and micronutrients were tended to be significantly higher in AMF+ plants than in AMF- plants, supporting the association between AMF and enhanced growth of plants grown from AMF+ seedlings.

• Journal of Life Science
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• v.9 no.5
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• pp.628-637
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• 1999

This study was conducted to elucidate the leaf characteristics, leaf number and fertilizing level in perilla, Perilla frutescens, which was cultivated using five types organic compost with three level. Number of the harvested leaves was effective in Heulgnara with 800 kg/10 and Poongjag with 1200 kg/10 at 70 days and organic compost were the highest in Sarang followed by Heulgnara and Poongjag in order. Number of leaf harvested during the fifth times was the highest Poongjag followed by Heulgnara and Sarang in order. Leaf length and leaf width were the highest in Poongjag with 1200 kg/10 a at 70 days. Simple method for calculation of fertilizer level was N 6.09 kg and slaked lime 36.56 kg in Heulgnara 100 kg per 10 a. Recommendation level of chemical fertilizer in Heulgnara due to fertilizer method was N 275.10 kg, P 4.3 kg and K 10 kg per 10 a.

• Journal of Life Science
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• v.9 no.4
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• pp.481-488
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• 1999

This study was conducted to survey some characteristics in growth of perilla by fertilization level organic matter. Corn stalk, acorn and chestnut were used as organic fertilizer in this study. In the height of perilla, chestnut fertilizer with 880kg/10a that R2 is 0.9996 showed the height level, and followed by acorn and corn stalk in order. Number of the harvested leaves was the highest in acorn among the three organic fertilizer by chestnut and corn stalk in order. However, number of the harvested leaves continuously was the highest in chestnut. Weight of a leaf was more effective at three kinds of organic fertilizer than control. There were no difference in the rate of dried leaf weight according to kinds of organic fertilizer. On the other hand, the rate of dried leaf weight by growth period was different. It was found that the rate of dried leaf in 30days or 110days. Diameter of perilla stem at 30cm above the ground according to kinds and fertilizer level of organic fertilizer was surveyed. However, the difference was not detected in this study.