• Journal of Nutrition and Health
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• 제24권5호
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• pp.408-419
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• 1991

The effects of various dietary fats on plasma lipids. liver lipids, and Plasma Peroxide levels were studied in rats fed for 6 wk with diets containing 15 wt% fat, as sesame oil. raw perilla seed oil. roasted perilla seed oil, heated perilla seed oil. mackerel oil or beef tallow. TBA values of these lipids during 4 wk storage, and linolenic acid contents of three kinds of perilla seed oil were also measured. Linolenic acid contents of raw perilla seed oil. roasted perilla seed oil and heated perilla seed oil were 62.3%, 61.6% and 53.1% respectively. Raw perilla seed oil showed the lowest rate of lipid peroxidation after 4 wk storage at 4$^{\circ}C$, and mackerel oil showed the highest peroxidation rate. The plasma cholesterol levels of rats consuming diets in which the carbohydrate was rice were not affected by n-3 PUFA. Rather, the degree of peroxidation seems to have a direct effect on cholesterol levels as shown by the hypocholesterolemic effect of raw perilla seed oil and beer tallow. However. the HDL-cholesterol level was greater in rats fed either roasted perilla seed oil or mackerel oil. Rats fed roasted perilla seed oil and raw perilla seed oil had lower levels of plasma triglycerides than rats fed beef tallow. In rats fed roasted perilla seed oil, the total lipid and cholesterol contents of liver were significantly lower than in those fed the other kinds of perilla seed oil. The plasma lipid peroxide levels were lower in rats fed either roasted perilla seed oil or beef tallow.

• 한국식품영양과학회지
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• 제28권6호
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• pp.1256-1259
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• 1999

The rheological properties and sensory evaluation were investigated in the noodle from composite flours added with 0%, 10%, 20%, 30%, 40% of perilla flour. The maximum viscosity measured by amy lograph decreased gradually with the adding amount of perilla flour, while the gelatinization temperature increased with perilla flour. The weight and volume of the cooked noodle decreased with increasing perilla flour content. In the color of the noodle, lightness and yellowness decreased, but redness increased with increasing perilla flour content. Hardness and cohesiveness of the cooked noodle reduced, but adhesiveness increased with increasing perilla flour content. In sensory evaluation, the noodle with 20% perilla flour was evaluated the best in taste, texture and overall acceptability. Based on the cooking and sensory evaluation test, addition of 20% perilla flour to wheat flour is considered suitable for the noodle of perilla flour.

• 한국작물학회지
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• 제50권spc1호
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• pp.171-174
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• 2005

국내에서 육성된 종실용 들깨와 잎들깨 품종을 대상으로 주요특성 및 함유성분을 분석하여 용도별 들깨의 주요특성 차이를 확인한 결과를 요약하면 아래와 같다. 1. 잎들깨 품종의 평균 개화기는 9월 28일로 종실용 들깨의 평균 개화기 9월 5일보다 약 23일 늦었으며, 경장 및 마디수도 종실들깨보다 낮은 양상을 나타내어 생육상의 뚜렷한 차이를 나타내었다. 2. 종실용 들깨의 평균 천립중, 종실수량 및 기름함량이 잎들깨 품종보다 높은 양상을 나타내어 종실특성은 종실들깨가 우수하였으나, 잎 수량 및 잎 함유 안토시아닌 함량은 잎들깨 품종이 종실들깨 품종보다 각각 1.8배 및 2.1배 높은 양상을 나타내어 잎 특성은 잎들깨 품종이 우수하였다. 3. 종실용 들깨 및 잎들깨 품종의 종실 지방산 조성은 차이가 없었으며, 잎 함유 평균 엽록소 함량은 종실용 들깨가 잎들깨 품종보다 다소 높은 양상을 나타내었다.

• 한국작물학회지
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• 제40권3호
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• pp.328-333
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• 1995

들깨관련 종·속 수집 유전자원 들깨(Perilla frutescens var. japonica Hara), 자소(Perilla frutescens var. acuta Kudo), 축면자소(Perilla frutescens var. crispa Decaisne), 청자소(Perilla frutescens var. Kudo for viridis Makino), 들깨풀(Mosla punctulata Nakai), 산들깨(Mosla japonica Maxim) 및 쥐깨풀(Mosla dianthera Maxim)에 대한 잎품질 및 지방산 조성을 조사한 결과를 요약하면 아래와 같다. 1. 수집한 들깨관련 종·속 가운데 Perilla속 유전자원이 Mosla속 유전자원보다 주경엽수가 많았고 길이에서 3배 정도, 폭에서 약 5배 정도 컸었다. 2. 들깨관련 종·속 모든 수집 유전자원이 들깨보다 방향성 정도가 높아 방향성 개량육종의 교배재료로서 활용가치가 기대된다. 3. 잎의 유연성 면에서는 Perilla속 유전자원이 Mosla 속 유전자원보다 부드러웠다. 4. 종실성분함양에서 들깨에 비하여 들깨관련 수집 종·속의 기름과 단백질함량이 낮았으나 리놀렌산 함량이 높아서 공업용 또는 의약용을 위한 고리놀렌산 들깨품종개량의 교배재료로 활용가치가 기대된다. 5. 수집 Perilla속 유전자원의 불포화지방산인 리놀렌산과 기름함량, 단백질함량 그리고 포화지방산과는 부의 상관을 보였다.

• 한국자원식물학회지
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• 제16권2호
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• pp.134-140
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• 2003

몇가지 전$.$ 후작물을 도입하여 들깨에 관한 작부체계 확립으로 안정생산 기반을 구축하고자, 들깨단작 등 6작부유형을 도입하여 2001년부터 2002년까지 2년에 걸쳐 시험한 결과 잡초발생은 보리+들깨, 흥화+들깨에서 많았다 보리+들깨와 홍화+들깨의 작부유형은 전$.$후작물의 생육에 지장이 없으며, 홍화+들깨는 전작물의 비닐 피복물을 후작물에서도 이용할 수 있어 생력화와 경영비를 절감할 수 있었으나, 참깨가 전작물로 도입 시에는 파종기가 늦어 생육이 부진하고 수량이 감소되었다. 소득은 들깨단작에 비하여 보리+들깨와 홍화+들깨에서 각각 4.1배, 5.2배 높았다. 작부유형별 토양 물리성 개선효과는 보리+들깨와 홍화+들깨에서 양호하였다.

• 한국식품과학회지
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• 제23권5호
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• pp.568-571
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• 1991

마요네즈 제조시 일반적으로 사용되는 식용유 중에서 들기름과 혼용시 산화안정성에서 가장 효과적인 식물유를 선발하고자 하였다. 들기름과 대두유, 채종유, 옥배유 해바라기유 및 들기름과 이들 식물유를 동일 중량비로 섞은 들기름 혼합유에 대한 산화안정성을 비교하였다. 비교한 들기름 혼합유 중 대두유 혼합 들기름이 가장 효과적이었으며, 이것은 대두유의 천연 토코페롤 함량이 가장 많은 것과 관계가 있는 것으로 추정되었다. 들기름에 대두유를 같은 비율로 섞은 혼합유와 들기름만을 사용한 마요네즈를 제조해 이들의 $37^{\circ}C$ 보존 중 과산화물가와 토코페롤 함량의 변화를 측정하여 비교하였다. 들기름과 대두유의 혼합유를 사용한 마요네즈가 들기름만을 단독으로 사용한 마요네즈 보다 과산화물가 및 토코페롤 함량의 변화도 적은 것으로 나타나 마요네즈 제조시에 들기름 혼합유 사용 가능성을 제시해 주었다.

• 한국식품영양학회지
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• 제26권4호
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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.

• 한국식품과학회지
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• 제44권1호
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• pp.8-13
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• 2012

자외선 조사는 들깨와 들기름에서 지방질 산화를 유발하였으며 들기름에 비해 들깨의 산화안정성이, 볶은 들깨에 비해 생 들깨의 유지 산화안정성이 우수하였다. 자외선 조사 중 들깨와 들기름에 존재하는 토코페롤과 폴리페놀 화합물은 분해되었으며 분해 속도는 들기름보다 들깨에서, 볶은 들깨보다 생 들깨에서 높았다. 또한 자외선 조사 중 들깨에 비해 들기름이 산화방지제 농도에 더욱 민감하게 영향을 받았으며, 토코페롤에 비해 폴리페놀 화합물이 들깨 및 들기름의 산화방지에 높은 기여도를 보였다.

• 한국환경농학회지
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• 제29권4호
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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.

• 한국식생활문화학회지
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• 제18권6호
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• pp.562-568
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• 2003

This study was performed to study the removal efficiency of residual organophosphorus pesticides with process for making Perilla Jangachi. Two organophosphorus pesticides(chlorpyrifos-methyl and fenitrothion) were artificially attached to Perilla leaves. Then Perilla leaves were washed with detergent solution for 1minute and rinsed 2 times each for 1 minutes. After washing with neutral detergent solution, Perilla Jangachi was made with 2 steps of optimal condition. As a pretreatment, when soaked with 2% salt concentration solution for 42hours, the removal rate of residual pesticides was 81.75% of chlorpyrifos-methyl and 76.82% of fenitrothion. When Perilla leaves were steamed for 72 seconds after soaking, it became 88.94% and 82.19%, respectively. Finally, after making optimal Perilla Jangachi with 27% onion contents, removal rate was 89.12% of chlorpyrifos-methyl and 82.76% of fenitrothion. Consequently, it appeared that the process for making Perilla Jangachi effectively removed the residual pesticides of Perilla leaves.