Perilla frutescens: Difference between revisions
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[[Cuisine of Manipur|Manipuri Cuisine]] uses the grounded roasted seed in a salad locally known as 'Singju'. |
[[Cuisine of Manipur|Manipuri Cuisine]] uses the grounded roasted seed in a salad locally known as 'Singju'. |
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==Seed oil== |
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{{main article|Perilla oil}} |
{{main article|Perilla oil}} |
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Having a distinctive nutty aroma and taste, the oil pressed from the toasted perilla seeds is used as a flavor enhancer, condiment, and a cooking oil in [[Korean cuisine]]. The oil pressed from untoasted perilla seeds is used for non-culinary purposes. <ref name="Vaughan2">{{Cite book|url=http://edu-net.nl/flora%20en%20fauna/Boeken/The%20new%20Oxford%20book%20of%20food%20plants,%202nd%20edition%20-%20J.G,%20Vaughan%20(Oxford%20university%20press).pdf|title=The New Oxford Book of Food Plants|last=Vaughan|first=John G.|last2=Geissler|first2=Catherine A.|publisher=[[Oxford University Press]]|year=2009|isbn=978-0-19-954946-7|edition=2nd|location=New York|pages=157}}</ref> The [[press cake]] remaining after pressing perilla oil can be used as natural [[fertilizer]] or [[animal feed]].<ref name="SKLD2">{{Cite web|url=http://stdweb2.korean.go.kr/search/View.jsp?idx=94058|title=deulkkaenmuk|website=[[Standard Korean Language Dictionary]]|publisher=[[National Institute of Korean Language]]|language=ko|script-title=ko:들깻묵|access-date=6 December 2016}}</ref> |
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Perilla oil is made of the seeds of ''P.'' frutescens. It is well-established that perilla varieties are [[Cross-fertilization|cross-fertile]].<ref name="Nitta">{{Cite journal|last=Nitta|first=Miyuki|last2=Lee|first2=Ju Kyong|last3=Ohnishi|first3=Ohmi|date=2003|title=AsianPerilla crops and their weedy forms: Their cultivation, utilization and genetic relationships|url=https://link.springer.com/article/10.1663/0013-0001(2003)057[0245:APCATW]2.0.CO;2|journal=Economic Botany|volume=57|issue=2|pages=245–253|doi=10.1663/0013-0001(2003)057[0245:APCATW]2.0.CO;2|issn=0013-0001}}</ref> The desired essential oil yield will be compromised if the seed for sowing becomes hybridized, and "it is very difficult to distinguish genuine perilla seed from hybrid seed".<ref name="Guenther">{{Cite book|url=https://books.google.com/books?id=iWvSAAAAMAAJ&pg=PA687|title=The Essential Oils|last=Guenther|first=Ernest|publisher=[[David Van Nostrand]]|year=1949|location=New York|pages=687}}</ref> |
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Toasted [[perilla oil]] is usually for culinary use, mainly in [[Korean cuisine]], while untoasted perilla oil was used used for non-culinary purposes: for lamps, for oilpaper, etc. The [[press cake]] remaining after pressing [[perilla oil]] is used as [[Fertilizer|fertiliser]] or [[animal feed]]. |
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== See also == |
== See also == |
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Revision as of 07:28, 23 May 2017
 | This article may require copy editing for grammar, style, cohesion, tone, or spelling. (May 2017) |
| Deulkkae | |
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| Deulkkae growing in Gimpo | |
| Scientific classification | |
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| Species: | P. frutescens
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| Binomial name | |
| Perilla frutescens | |
| Synonyms[1] | |
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Perilla frutescens, commonly called perilla or Korean perilla,[2][3] is a species of Perilla in the mint family Lamiaceae. Deulkkae is an annual plant native to Southeast Asia and Indian highlands, and grown in Korean peninsula, Southern China and India.[4] Known as deulkkae (들깨) in Korean, the plant was introduced into Korea before Unified Silla era, when it started to be widely cultivated.[4]
Names
In Korean, the name kkae (깨) refers to both the plant and the seed of sesame and perilla.[5] Sesame is called chamkkae (참깨; literally "true kkae"), while perilla is called deulkkae (들깨; literally "wild kkae"). Since sesame is considered as the regular kkae in Korean-speaking communities, kkae has often been translated into sesame. This (mis-)translation custom thus gave the nickname "wild sessame" to deulkkae. The plant is called egoma (エゴマ/荏胡麻) in Japanese, and zĭsū (紫苏) in Chinese.
The leaf of deulkkae is usually called "perilla leaf" in English. In Korean, it is known as kkaennip (깻잎; literally "kkae leaf"). It is called egomanoha (エゴマの葉) in Japanese, and sūyè (苏叶) or sūziyè (苏子叶) in Chinese.
Infraspecific taxa
Perilla frutescens has two known varieties.[6]
- P. frutescens var. crispa – also called shiso or tía tô.
- P. frutescens var. hirtella – also called lemon perilla.
Description
Deulkkae is an annual plant growing 60–90 centimetres (24–35 in) tall, with hairy square stalks.[7]
The leaves are opposite, 7–12 centimetres (2.8–4.7 in) long and 5–8 centimetres (2.0–3.1 in) wide, with an broad oval shape, pointy ends, serrated(saw-toothed) margins, and long leafstalks. The leaves are green with occasional touches of purple on the underside.[7]
The flowers bloom on racemes at the end of branches and the main stalk in August and September. The calyx, 3–4 millimetres (0.12–0.16 in) long, consist of upper three sepals and the hairy lower two. The corolla is 4–5 millimetres (0.16–0.20 in) long with its lower lip longer than the upper. Two of the four stamens are long.[7]
The fruit is a schizocarp, 2 millimetres (0.079 in) in diameter, and with reticulate pattern on the outside.[7] Deulkkae seeds can be soft and hard, being white, grey, brown, and dark brown in colour and globular in shape.[8][9] 1000 seeds weight about 4 grams (0.14 oz).[9] Deulkkae seeds contain about 38-45% lipid.[10][11][12]
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ripe plants (autumn) -
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Cultivation
In its natural state, the yield of deulkkae is not high. If the stem is cut about 5 centimetres (2.0 in) above ground level in summer, a new stalk grows and it produces more fruit. Leaves can be harvested from the stem that cut off in summer, as well as from the new stalk and its branches, throughout summer and autumn. The seeds are harvested in autumn when the fruits are ripe. To collect deulkkae seeds, the whole plant is harvested and the seeds are beat out of the plant, before spread for sundry.
Chemical components
Characteristic aroma-active compounds in perilla leaves include perilla ketone, egoma ketone, and isoegoma ketone.[2]
Nutritional value
Perilla seeds are rich in dietary fiber and dietary minerals such as calcium, iron, niacin, protein, and thiamine.[13] Perilla leaves are also rich in dietary fiber and dietary minerals, such as calcium, iron, potassium, and vitamins A, C and riboflavin.[13] Perilla seed oil has anti-inflammatory properties, and perilla leaf components are under preliminary research for potential anti-inflammatory properties.[14]
Culinary use
China
In Manchu cuisine, perilla leaves are used to make efen (ᡝᡶᡝᠨ; "steamed bun").[15] Often translated into Chinese as sū hàozǐ (苏耗子; "perilla mouse"), zhān hàozǐ (粘耗子; "glutinous mouse"), or sūyè bōbō (苏叶饽饽; "perilla leaf bun"), the perilla buns are made with glutinous sorghum or glutinous rice flour dough filled with red bean paste and wrapped with perilla leaves.[15] The dish is related to Food Extermination Day (绝粮日), a traditional Manchu holiday celebrated on every 26th day of the 8th month of the lunar calendar.
Japan
In Japan, deulkkae is called egoma (荏胡麻) and is of limited culinary importance. It is known regionally as jūnen (十年; "ten years") in the Northeast regions of Japan, supposedly because it adds this many years to one's lifespan. A local preparation in Fukushima Prefecture prefecture, called shingorō, consists of half-pounded non-glutinous rice patties, which are skewered, smeared with miso, blended with roasted and ground jūnen seeds, and roasted over charcoal.
Korea
In Korean cuisine, kkaennip (깻잎) or perilla leaves are used as a herb and a vegetable. Kkaennip can be used fresh as a ssam vegetable, fresh or blanced as a namul vegetable, or pickled in soy sauce or soybean paste to make jangajji (pickle) or kimchi. In Korean-style western food, perilla leaves are sometimes used to substitute basil.
Deulkkae seeds are either toasted and grounded into powder called dulkkae-garu (들깻가루), or used to make perilla oil. Toasted deulkkae powder is used as a spice and a condiment for guk (soup), namul (seasoned vegetable dishes), guksu (noodle dishes), kimchi, and eomuk (fish cake). It is also used in desserts: Yeot and several tteok (rice cake) varieties can be coated with toasted deulkkae powder. In Korean-style western food, toasted deulkkae powder is used in salad dressing as well as in dipping sauce.
Perilla oil made from toasted perilla seeds are used as cooking oil and as a condiment.
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Kkaennip (perilla leaves) as a ssam (wrap) vegetable -
Kkaennip stir-fried in perilla oil -
Kkaennip-jeon (pan-fried perilla leaves) -
Kkaennip-bugak (deep-fried perilla leaves) -
Canned kkaennip-jangajji (pickled perilla leaves) -
Deulkkae (perilla seeds) -
Chueo-tang (loach soup) served with chopi and deulkkae (perilla seed) powder -
Gamja-ongsimi (potato dough soup) boiled with deulkkae powder -
Goguma-sun-deulkkae-muchim (sweet potato stems seasoned with deulkkae powder)
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_deulkkae_(Perilla_frutescens)_buchu_(Allium_tuberosum).jpg)
Nepal & India
In Nepal, and in parts of India, Perilla is called silam (सिलाम), thoiding (meitei), chhawhchhi (Mizo) and bhangira(Uttarakhand). Perilla seeds are roasted and ground with salt, chilis, and tomatoes to make a savoury dip/side dish or chutney. Manipuri Cuisine uses the grounded roasted seed in a salad locally known as 'Singju'.
In the (Uttarakhand) Himalayan regions the seeds of Bhangira (cultivated Perilla) are eaten raw, seed oil is used for cooking purposes and oil cake consumed as raw or fed to cattle. The roasted seeds are also ground to prepare a spicy 'sauce'/chutney. The seeds and leaves of Perilla are also used for flavoring curries.
Manipuri Cuisine uses the grounded roasted seed in a salad locally known as 'Singju'.
Seed oil
Having a distinctive nutty aroma and taste, the oil pressed from the toasted perilla seeds is used as a flavor enhancer, condiment, and a cooking oil in Korean cuisine. The oil pressed from untoasted perilla seeds is used for non-culinary purposes. [16] The press cake remaining after pressing perilla oil can be used as natural fertilizer or animal feed.[17]
See also
References
- ^ "Perilla frutescens (L.) Britton". World Checklist of Selected Plant Families. Royal Botanic Gardens, Kew – via The Plant List. Note that this website has been superseded by World Flora Online
- ^ a b Seo, Won Ho; Baek, Hyung Hee (2009). "Characteristic Aroma-Active Compounds of Korean Perilla (Perilla frutescens Britton) Leaf". Journal of Agricultural and Food Chemistry. 57 (24): 11537–11542. doi:10.1021/jf902669d.
- ^ Acton, Q. Ashton, ed. (2012). Advances in Lamiaceae Research and Application. Atlanta, GA: ScholarlyEditions. ISBN 978-1-481-63590-5.
- ^ a b 신, 현철. "deulkkae" 들깨. Encyclopædia Britannica (in Korean). Retrieved 30 November 2016.
- ^ "kkae" 깨. Standard Korean Language Dictionary (in Korean). National Institute of Korean Language. Retrieved 29 November 2016.
- ^ "Perilla frutescens". Germplasm Resources Information Network. Agricultural Research Service, United States Department of Agriculture.
- ^ a b c d "deulkkae" 들깨. Korea Biodiversity Information System (in Korean). Korea National Arboretum. Retrieved 30 November 2016.
- ^ Lee, Ju Kyong; Ohnishi, Ohmi (2001). "Geographic Differentiation of Morphological Characters among Perilla Crops and Their Weedy Types in East Asia". Breeding Science. 51 (4): 247–255. doi:10.1270/jsbbs.51.247.
- ^ a b Asif, Mohammad (2011). "Health effects of omega-3,6,9 fatty acids: Perilla frutescens is a good example of plant oils". Oriental Pharmacy & Experimental Medicine. 11 (1): 51–59. doi:10.1007/s13596-011-0002-x.
- ^ Shin, Hyo-Sun (1997). "Lipid Composition and Nutritional and Physiological Roles of Perilla Seed and its Oil". In Yu, He-ci; Kosuna, Kenichi; Haga, Megumi (eds.). Perilla: The Genus Perilla. London: CRC Press. p. 93. ISBN 9789057021718.
- ^ Sonntag, N. O. V. (1979). "Fat splitting". Journal of the American Oil Chemists' Society. 56 (11): 729A–732A. doi:10.1007/BF02667430.
- ^ Vaughan, John G. (1970). The Structure and Utilization of Oil Seeds. London: Chapman and Hall. pp. 120–121. ISBN 9780412097904.
- ^ a b Duke, Jim; Duke, Peggy (1978). "Tempest in the Teapot: Mints". Quarterly Journal of Crude Drug Research. 16 (2): 71–95. doi:10.3109/13880207809083254.
- ^ Chang, Hui-Hsiang; Chen, Chin-Shun; Lin, Jin-Yuarn (2008). "Dietary Perilla Oil Inhibits Proinflammatory Cytokine Production in the Bronchoalveolar Lavage Fluid of Ovalbumin-Challenged Mice". Lipids. 43 (6): 499–506. doi:10.1007/s11745-008-3171-8.
- ^ a b 东北满族在线 (18 July 2008). "图说满洲饽饽——苏子叶（粘耗子）制作过程 (图)". Boxun (in Chinese). Retrieved 5 May 2017.
- ^ Vaughan, John G.; Geissler, Catherine A. (2009). The New Oxford Book of Food Plants (PDF) (2nd ed.). New York: Oxford University Press. p. 157. ISBN 978-0-19-954946-7.
- ^ "deulkkaenmuk" 들깻묵. Standard Korean Language Dictionary (in Korean). National Institute of Korean Language. Retrieved 6 December 2016.