동결건조한 들깻잎을 첨가한 크림수프의 품질 특성

문환식(Hwan-Sig Moon) 동아시아식생활학회 2013 동아시아식생활학회지 Vol.23 No.5

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 4.5×10³ CFU/mL on day 3 and all groups contained microorganisms on day 5. The control group showed the highest content of microorganisms at 3.1×10⁴ 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.

열풍 건조 들깻잎 분말을 첨가한 생면의 품질특성

김정수(Jung Soo Kim),안종성(Jong Sung Ahn),안광열(kwang Yeol Ahn) 한국조리학회 2013 한국조리학회지 Vol.19 No.3

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.

들깻잎을 첨가한 생면의 품질특성

김창열(Chang Yeol Kim),최상호(Sang Ho Choi),김정수(Jung Soo Kim) 한국조리학회 2012 한국조리학회지 Vol.18 No.2

This study investigates the optimal application of perilla leaves to fresh noodles in terms of a variety of beneficial effects and functions such as the anti-microbial function of the leaves. First, we measured the water contents of the fresh noodles and found that the ones added with 7% lyophilized perilla leaf extract showed the maximum water contents whereas the control noodles without perilla leaf extract the minimum. Increasing amount of raw perilla leaf extract or lysophilzed perilla leaves in the fresh noodles elevated the L value and significantly reduced the A value. The mass and volume of the fresh noodles were gradually decreased with raw perilla leaves added. Addition of raw perilla leaf extract and lyophilized perilla leaves decreased the turbidity of the fresh noodles. Hardness of the fresh noodles was increased by the addition of lyophilized Perilla leaves. Next, we tested the effect of the addition of sesame leaves on microbial growth. No microbes were found in the fresh noodles in the absence or presence of sesame leaves at day 0. When the noodles were stored for 3 days, the greatest number of bacteria was detected in the noodles without perilla leaves while addition of perilla leaves lowered the amount of bacteria in the noodles. We then performed the sensory test. For the raw perilla leaf extract addition, the noodles with 9% of extract exhibited the highest in appearance, flavor, color (6.47), texture (6.60), and overall acceptability (7.67). Texture was the highest in the ones with 3% (6.87) and 5% (6.20) of extracts added. Overall acceptability (7.07) was the best when 3% perilla leaves were added. Overall, 9% addition of raw perilla leaf extract or 3% addition of lysophilized perilla leaves showed optimal tastes.

들깻잎을 첨가한 토마토 소스의 품질특성 및 기호도 조사

김세한,공석길,박대순,Kim, Se-Han,Kong, Suk-Gil,Park, Dae-Soon 한국식품영양학회 2013 韓國食品營養學會誌 Vol.26 No.4

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.

들깨잎에 함유된 Superoxide Dismutase의 특성 및 항산화 활성 검정

정일민,윤성중,김정태,곽재균,성재덕,서형수 韓國作物學會 1995 한국작물학회지 Vol.40 No.4

SOD(superoxide dismutase)는 유해 활성산소에 의한 생리적 장해를 방지하는 방어기작의 한 구성요소이다. 들깨잎 SOD의 특성을 알아보기 위한 NBT(nitro blue tetrazolium) 환원법 을 이용하여 들깨와 자소잎의 SOD동위효소의 종류와 활성 및 이들의 항산화 활성을 Fe2+/ascorbate, Fe3+ -ADP/NADPH첨가제를 처리하여 조사하였다. 들깨잎에는 품종에 따라 3~4개의 주요 SOD동위효소가 있었다. SOD는 함유하고 있는 금속조효소에 따라 3종류로 분류되는데, 들깨잎에는 두개의 Cu/ZnSOD와 두개의 FeSOD을 함유하고 있었으나, 자소잎은 단지 Cu/ZnSOD만을 함유하고 있었다. Cu/ZnSOD는 들깨 품종에 따른 차이가 없었으나, FeSOD는 분자량이 다른 두개의 FeSOD동위효소의 존재 양상이 품종에 따라 차이를 나타내었으며, SOD활성 및 항산화 활성도 품종에 따라 비교적 큰 차이를 보였다. 비효소적인 Fe2+/ascorbate첨가 및 Fe3+ -ADP/NADPH첨가에 의해 유도된 지질 과산화의 억제에 미치는 영향을 조사한 결과 공시재료중 밀양 2호가 가장 강한 항산화 활성을 가지고 있는 것으로 확인되었다. 자소 잎의 경우는 SOD활성과 유사하게 항산화 활성 정도 가장 낮아서 들깨잎과는 뚜렷 이 구별되었다. This study was conducted to investigate the superoxide dismutase (SOD) characteristics and antioxidant activity by nonenzymatic(Fe2+ /Ascorbate) and Fe3+ -ADP/NADPH method in perilla(Perilla frutescens var. japonica Hara.) and jaso(Perilla frutescens Briton var. acuta Kudo.) leaves. The characteristics were evaluated by the nitro blue tetrazolium reduction method. Perilla leaves contained three or four major SODs depending on the varieties. The inhibitor test indicated that the Perilla leaves contained two Cu /ZnSODs and one or two FeSODs, but Jaso leaves have only Cu/ZnSOD. However, no varietal differences were detected in the Cu /ZnSOD isozyme patterns. FeSODs, however, showed different varietal isozyme patterns through the different combinations of the two FeSOD isozymes. Among MeOH extractes, "mil yang 2" showed very strong antioxidant activity. Relatively large differences in the levels of SOD and antioxidant activity detected in the Perilla varietites. There was significantly different in the comparison between perilla leaves and red jaso leaves.s.etween perilla leaves and red jaso leaves.

연령에 따른 대전 지역 소비자들의 깻잎 소비 형태 및 기호도 조사

정혜정(Heajung Chung),천희숙(Heesook Cheon) 동아시아식생활학회 2010 동아시아식생활학회지 Vol.20 No.2

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.

유기산 및 초음파 병용처리된 전해수를 이용한 들깻잎 중 Salmonella Typhimurium, Staphylococcus aureus, Bacillus cereus의 저감효과

김세리,정덕화,오기원,정찬식,이서현,박선자,박정현,류경열,김병석,김두호,윤종철 한국식품위생안전성학회 2012 한국식품위생안전성학회지 Vol.27 No.3

This study was performed to compared the effectiveness of individual treatments (electrolyzed water: EW, organic acid, and ultrasound) and their combination on reducing foodborne pathogens from perilla leaves. Perilla leaves were innoculated with a cocktail of Salmonella Typhimurium, Staphylococcus aureus, Bacillus cereus. Inoculated perilla leaves were treated with EW combined with different concentration of acetic acid (0.5%, 1.0%,1.5%, 2.0%) for 1 min at room temperature. Treatment of 3 pathogens on perilla leaves with electrolyzed water combined with ultrasound (25 kHz) and 0.5% acetic acid was also performed for 1 min. While the numbers of S. Typhimurium and B. cereus showed reduced with increasing acetic acid concentration, there is no difference in the number of S. aureus treated with EW containing 0.5% to 1.5% acetic acid. Discoloration was observed the perilla leaves treated with EW combined with more than 1.0% acetic acid. For all three pathogens, the combined treatment of EW and ultrasound resulted in additional 0.42 to 0.72 log10 CFU/g. The maxium reductions of S. Typhimurium and B. cereus were 0.95, 1.23 log10 CFU/g after treatment with EW combined with 0.5% acetic acid and ultrasound simultaneously. The results suggest that the treatment of EW combined with 0.5% acetic acid and ultrasound increased pathogens reduction compared to individual treatment.

깻잎을 첨가한 설기떡의 품질 특성

최봉순(Bong Soon Choi),김혜영(Hye Young Kim) 한국조리학회 2010 한국조리학회지 Vol.16 No.5

To find the optimum proportion of perilla leaves for sulgidduk, rice cakes were prepared with different quantities of perilla leaves(0%, 10%, 20%, 30% and 40%, all w/w) for mechanical and sensory examinations. Moisture content of the control group was lower than that of the groups with perilla leaves. In color, L-value of the control group was higher than that of the other groups while a-value and b-value of the control group were significantly lower than that of the other groups(p<0.05). Springness, gumminess, and chewiness of the control group showed the highest value rather than those of the other groups. Hardness and adhesiveness of the control group was highest among the groups. Preference of color, taste, and total acceptability of sulgidduk with 20% perilla leaves was higher than that of the other groups. As a results above, perilla leaves can increase the acceptability of sulgidduk and 20% of perilla leaves would be proper to make sulgidduk.

깻잎착즙액을 이용하여 제조한 식빵의 이화학적 및 관능적 특성

오석태(Suk-Tae Oh),김기혁(Kee-Hyuk Kim),김원모(Won-Mo Kim),이규희(Gyu-Hee Lee) 한국식품영양과학회 2017 한국식품영양과학회지 Vol.46 No.7

다양한 생리 기능성을 가지며 우리나라 전 지역에서 쉽게 재배가 가능한 깻잎의 활용 범위를 넓히고자 깻잎착즙액(squeezed perilla leaf juice, SPLJ) 첨가량을 달리하여 제조한 식빵의 물리 화학적 및 관능적 특성을 확인하였다. 깻잎착즙액을 첨가한 반죽의 특성을 farinigraph로 분석하였을 때 견도와 반죽형성에 도달하는 시간은 대조구와 거의 차이가 없었으나 반죽의 안정도는 깻잎착즙액의 양이 증가할수록 반죽안정도 시간이 길어지는 경향을 나타내어 깻잎착즙액 고형분 함량을 2% 미만 첨가할 경우에는 깻잎착즙액의 첨가가 반죽 특성을 좋게 하였다. 반죽의 발효 팽창력은 깻잎착즙액 첨가량이 많을수록 줄어드는 경향을 나타내었다. 깻잎착즙액의 첨가량을 달리하여 제조한 식빵의 부피, 비용적, 굽기손실률은 깻잎착즙액의 첨가량이 증가할수록 줄어들었으며, 색도는 깻잎착즙액의 첨가량이 많을수록 청록색이 진해졌다. 물성 특성은 깻잎착즙액 첨가량이 많을수록 탄력성과 점착성은 낮은 값을 나타냈으며, 깨짐성, 씹힘성과 경도성은 높아지는 경향을 나타내었다. 깻잎착즙액의 첨가량을 달리하여 제조한 빵의 강도에 대한 관능평가를 시행한 결과 깻잎착즙액의 첨가량이 많을수록 기공이 균일한 정도와 부드러운 조직감은 낮아지는 경향을 나타내었고, 빵표면의 녹갈색 정도, 깻잎냄새, 깻잎맛과 쫄깃한 조직감은 높아지는 경향을 나타내었다. 전체적인 기호도는 1.5% SPLJ가 가장 높은 소비자 기호도를 나타내었으나 1.5%와 1.0% SPLJ 사이에는 통계적 유의차가 없었다. 관능평가 강도 측정 결과(undependent variable)와 소비자 기호(dependant variable)도 사이의 관계를 부분최소제곱(partial least squares, PLS)을 이용하여 회귀 분석한 결과, 본 실험에 참가한 소비자들은 깻잎착즙액의 양을 달리하여 제조한 빵에 대하여 초록색이 있으며 깻잎 향과 맛이 느껴지는 부드럽고 쫄깃한 느낌을 갖는 빵을 선호함을 알 수 있었다. 본 실험의 결과로 물리적 특성은 0.5%가 적당하였으나, 기호성은 1.5%까지도 적당함을 알 수 있었다. 결론적으로 깻잎착즙액을 이용하여 식빵을 만들 때 반죽특성은 좋으나, 발효력 및 부피팽창이 낮아 물리적 특성이 바람직하지 못함을 알 수 있었다. 하지만 기호성은 우수한 것으로 평가되어 깻잎식빵을 제조하기 위한 제빵 적성을 높이는 연구가 필요함을 알 수 있었다. For wide application of perilla leaf, which has various healthy functions and can be easily cultured across Korea, the physicochemical and sensory properties of pan bread made with various amounts of squeezed perilla leaf juice (SPLJ) were analyzed. When dough characteristics were analyzed by using farinograph, consistency and dough development time were not significantly different between the control and bread dough made with various amounts of SPLJ, whereas dough stability time increased with increasing SPLJ amount. Expansion rate of dough decreased with increasing SPLJ amount. The volume, specific volume, and baking loss rate of pan bread made with various SPLJ amounts decreased with increasing SPLJ amount. Pan bread crumb colors became thickened and greenish with increasing SPLJ amount. For physical properties of pan bread made with various SPLJ amounts, springiness and cohesiveness decreased with increasing SPLJ amount, whereas brittleness, chewiness, and hardness increased with increasing SPLJ amount. In the sensory strength analysis, pore uniformity and soft texture decreased with increasing SPLJ amount, whereas crumb color (dark greenish), perilla leaf odor, perilla leaf taste, and chewing texture increased with increasing SPLJ amount. In the overall acceptance analysis, 1.5% SPLJ was the most preferred with a score of 7.10. However, statistical differences between 1.5% and 1.0% SPLJ were not detected at P<0.05. In the partial least squares analysis, consumers liked bread with a green crumb color, perilla leaf odor, perilla leaf taste, and soft and chewing texture. In conclusion, physicochemical properties of pan bread made with SPLJ were less desirable than those of the control; however, consumer acceptance of pan bread made with 1.5% SPLJ was shown the highest. Therefore, methods for increasing physicochemical properties of pan bread made with SPLJ need to be developed for wide application of perilla leaf.

밀양지역 들깨품종별 잎의 아미노산 조성 및 향기성분 비교

최영환,이영근,Choi Young-Whan,Lee Young-Guen 한국생명과학회 2004 생명과학회지 Vol.14 No.6

우리나라 들깻잎의 주산지인 밀양지역에서 재배하고 있는 4종의 품질 특성을 조사하고자 아미노산과 휘발성 향 성분을 분석하여 비교하였다. 단백질구성아미노산에서 주요 아미노산은 aspartic acid, glutamic acid, glycine, alanine, arginine, 및 threonine 등 이었고, 그 외에 lysine, leucine, isoleucine 등도 다소 검출되었으나, tyrosine과 함황아미노산인 cysteine과 methionine의 함량이 가장 적 게 나타났으며, 유리 아미노산은 4종 모두에서 약34종이 검출되었다. 그리고 유리아미노산의 조성과 단백질구성아미노산의 조성에서 품종간의 차이는 거의 없는 것으로 나타났다. 들깻잎의 휘발성 향기성분을 GC-MSD로 분석한 결과, 잎들깨1호는 52종, 엽실들깨는 48종, 그리고 밀양9호와 YCPL은 47종이 분리되어 검출되었다. 깻잎의 휘발성 화합물중에서 가장 많은 함량으로 검출된 perilla ketone은 엽실들깨 $551.42\;{\mu}g/g$, 잎들깨1호 $301.59\;{\mu}g/g$, YCPL $187.00\;{\mu}g/g$, 그리고 밀양9호는 $145.75\;{\mu}g/g$이었으며, 그 외 3-hexen-1-ol, trans-2-hexenal, $\beta-caryophyllene$ 그리고 $\alpha-farnesene$등이 검출되었으나 이 화합물들의 함량은 $20\;{\mu}g/g$을 초과하지 않았다. The present investigation was carried out to determine the qualitative difference between 4 varieties of perilla leaves cultivated Miryang area, particularly focusing on the amino acid composition and flavor compounds. Aspartic acid, glutamic acid, glycine, alanine, arginine, and threonine were the major amino acids, and tyrosine and cysteine and methionine containing sulfur were detected as little amount in protein of all perilla leaves. All perilla leaves contained about 34 kinds of free amino acids, and the major free amino acids were same as the protein bound amino acids. However, no significant difference among 4 varieties of perilla leaves was observed in the profiles of protein bound and free amino acids composition. Flavor compounds analyzed by GC-MSD following to extraction of flavor by SDE (Simultaneous Steam Distillation-Extraction) were detected as 51 kinds from 'Leafy perilla 1', 47 kinds from 'Yupsil perilla', 46 kinds from 'Miryang 9' and 'YCPL. The major volatile compound was perilla ketone, its concentration was $145.75\;{\mu}g/g$ in 'Miryang 9', $187.00\;{\mu}g/g$ in 'YCPL', $301.59\;{\mu}g/g$ in 'Leafy perilla l' and $551.42\;{\mu}g/g$ in 'Yupsil perilla', but the other flavor compounds, 3-hexen-l-ol, trans-2-hexenal, $\beta-caryophyllene,\;\alpha-farnesene$ and etc, were less than $20\;{\mu}g/g$.