Perilla leaf cookies are a herbaceous plant in the family Labiate, distributed in Southeast Asia, India, China, Korea, and Japan, and has long been cultivated in Korea with sesame seeds during the Unified Silla Period (Lee Seong-woo 1978). In oriental medicine, it is known to be used for the detoxification of tonic, digestion, chungdok, and the detoxification of sound bells and lacquer (Lim SU et al. 1994).
In Korea, leaf perilla seed varieties have been developed to produce only perilla seeds and leaves for seedling depending on their use, enabling production throughout the year (Choi YH and Han JS 2001). Because of the unique flavor and taste of the leaf itself, perilla leaves are popular in Korea with lettuce leaves when eating meat, and are often used as food or spices such as perilla leaf kimchi, fried food, and vegetables. Purified oil extracted from perilla leaves is also used as a spice for sauces, snacks, toothpaste, and has strong preservative power (Hong YP et al. 1986, Han HS et al. 2004), and contains several types of flavonoids and anthocyanin pigments known to be effective in preventing aging. Kang R et al. (1992) also isolated 21 types of perilla aldehyde, limonene, β-caryophyllene, α-bergamotene, and linalool, of which perilla aldehyde accounted for 74% and limonene accounted for 87% of the total. Perilla leaves are known to contain minerals such as calcium, iron, phosphorus, and magnesium, and plant nutrients such as vitamins A, C, beta carotene, tyrosine, lysine, and linolenic acid. The known physiological activity of perilla leaves is antioxidant (Chung IM et al., Jung M et al.), anti-allergic (Makino T et al. 2003), anti-inflammatory (Uda H et al.), and anti-inflammatory effects of methanol extracts (Lee K et al. 1993). and Peroxynitrite erosive activity (Kim JY et al. 2007), antimicrobial and oral flat surface cancer (KB) cell proliferation inhibition effects (Jo MJ and Min KJ 2007) on oral disease causative bacteria have been reported. Health-oriented food development is actively underway due to the growing interest in the health of the public, and functional aspects for maintaining health are also considered in preference foods. Among confectionery products, cookies belong to dried snacks and have excellent storage due to their low microbial deflection, and are popular as the main snacks for children, women, and the elderly (KoYJ and Joo NM 2005). Recently, studies have been carried out to add healthy ingredients to cookies, such as garlic (Lee JS and Jeong SS 2009), strawberry powder (Lee JH and Ko JC 2009), and leaf powder (Han IH et al. 2007), and lotus leaf powder (Kim GS and Park GS) However, perilla leaves have only been partially researched on nutritional, aromatic, and physiological activities, and there has been no development and research of cookies on processed products such as cookies, rice cakes, and beverages. Therefore, as part of the development of functional foods, this study attempted to develop functional cookies with an excellent taste and quality by proving antioxidant activity and investigating quality characteristics by manufacturing perilla leaf handmade cookies-수제쿠키 with perilla leaf powder, which is known to be physiological.
- Material and Method
1) Perilla leaves were harvested in Geumsan-gun, Chungcheongnam-do in August 2008 and freeze-dried (TD5508 Freeze dryer, Co., LTD, Seoul, Korea) for 72 hours, crushed with a grinder, and stored in a polyethylene bag at -40℃. The flour and sugar were purchased and used by CJ CheilJedang Co., Ltd., Seoul Milk for butter, and refined salt for salt. Reagents such as 1,1-diphenyl-1-picrylhydrazyl (DPPH), Folin & Ciocalteau reagents, and garlic acid used Sigma Chemical Co (USA), and others used Grade 1 reagents.
2) Cookies were manufactured by Lee JS and Jeong SS (2009) based on preliminary experiments and preliminary sensuality evaluations, and the 7% added cookies were not bad but were excluded because they were too dark in color and were made of soft type with Table 1 ingredient combination. The measured butter, sugar, and salt were added to the kneader (Model K5SS, Kitchen Aid Co., Joseph, Michigan, USA) to operate in two stages, and then mixed for five minutes with a small number of eggshells. Add sifted peppermint and perilla leaf powder, then put them in the refrigerator (R-B144GD, LG Electronics, and Korea) for an hour. After making the dough 5 mm thick, molded it into a circular cookie mold with a diameter of 40 mm and baked it in a 170° oven (G-501P, LG, Korea) for 12 minutes. The finished cookie was cooled for an hour at room temperature before being used as a sample.
3) Measure the total phenol compound and antioxidant activity of perilla leaf 1) Add 99 mL of ethanol powder to 20°C and 20 times the amount of liquid extracted from Jeio Tech, Korea.