Perilla oil

Perilla oil(들기름, Deulgireum) is an edible vegetable oil derived from perilla seeds. Having a distinct nutty aroma and taste, the oil pressed from the toasted perilla seeds is used as a flavor enhancer, condiment, and cooking oil in Korean cuisine.[1] The oil pressed from untoasted perilla seeds is used for non-culinary purposes.[1]

Perilla oil
Nutritional value per 100 g (3.5 oz)
Energy884 kcal (3,700 kJ)
100 g
Saturated6-10 g
Monounsaturated12-22 g
Polyunsaturated65-86 g
52-64 g
14 g
†Percentages are roughly approximated using US recommendations for adults.

Production
Perilla seeds

Perilla oil is obtained by pressing the seeds of perilla, which contains 38-45% lipids.[2][3][4]

Nutrition

Perilla oil is considered a rich source of fatty acids, and contains both saturated and unsaturated fatty acids. Saturated fatty acids in perilla oil are mainly palmitic (5-7%) and stearic (1-3%). Monounsaturated fatty acids in perilla oil are oleic (12-22%), while polyunsaturated fatty acids in perilla oil are linoleic (13-20%), gamma-linolenic (0-1%), alpha-linolenic (54-64%), and arachidic (0-1%).

In comparison to other plant oils, perilla oil exhibits one of the highest proportion of omega-3 fatty acids, which is between 54-64%.[5] The omega-6 fatty acid component is usually around 14%.[6][7]

Use

Culinary
Kkaennip-deulgireum-bokkeum (perilla leaves stir-fried in perilla oil)

In Korean cuisine, perilla oil and sesame oil are the two chief oils used in flavoring, sauces, and dips.[8] Usually made from toasted perilla seeds, the oil is used as a flavor enhancer, condiment, and cooking oil. Either sesame or perilla oil can be used for flavoring namul (vegetable side dishes) and other sides, pan-frying jeon (pan-fried dishes), coating gim (laver) before roasting it, and forming the flavor base for dipping sauce. Specifically, perilla oil is more common in the southern part of Korea as perilla is cultivated more easily in the warmer areas.[8] Nowadays, perilla oil is used in Korean-style western food as well. A Michelin-starred restaurant in Seoul serves nutty vanilla ice cream which has perilla oil as its "secret ingredient."[9]

Industrial

Perilla oil made from untoasted seeds can be used for non-culinary purposes, including in paint, varnish, printing ink and linoleum.[5] As a drying oil similar to tung oil or linseed oil, perilla oil has been used for paints, varnishes, linoleum, printing ink, lacquers, and for protective waterproof coatings on cloth. Perilla oil can also be used for fuel. It is used along with synthetic resins in the production of varnishes. It dries faster than linseed oil and on drying forms a film that is harder and yellows more than that formed by linseed oil. The paint and varnish industry accounts for the largest usage. Perilla oil is also important in the manufacture of printing inks and linoleum, and in more ancient times was a critical component in creating durable earthen floors.

In Japan, perilla oil was important for fueling oil lamps until early 16th century, before it was overtaken by rapeseed oil.[10] The oilseed contains drying oil elements and was imported in bulk as a substitute for linseed oil into the United States from Japan, until the supply was interrupted by war.[11]

In Korea, perilla oil pressed from the untoasted seeds were used to fuel lamps and to oil floor papers.[1]

Use of press cake

The press cake remaining after pressing perilla oil can be used as natural fertilizer or animal feed.[12]

References
  1. "deulgireum" 들기름. Standard Korean Language Dictionary (in Korean). National Institute of Korean Language. Retrieved 16 December 2016.
  2. 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.
  3. Sonntag, N. O. V. (1979). "Fat splitting". Journal of the American Oil Chemists' Society. 56 (11): 729A–732A. doi:10.1007/BF02667430. S2CID 189772194.
  4. Vaughan, John G. (1970). The Structure and Utilization of Oil Seeds. London: Chapman and Hall. pp. 120–121. ISBN 9780412097904.
  5. 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. Archived from the original on 2016-12-20. Retrieved 2016-12-04.CS1 maint: unfit URL (link)
  6. 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. PMC 3167467. PMID 21909287.
  7. Lands, William E. M. (2005). Fish, Omega-3 and Human Health (PDF) (2nd ed.). Champaign, IL: AOCS Press. ISBN 978-1-893997-81-3.
  8. Pettid, Michael J. (2008). Korean Cuisine: An Illustrated History. London: Reaktion Books. p. 45. ISBN 978-1-86189-348-2.
  9. 글 쓰는 가지 (30 November 2016). "요리사는 예술을 내놓고 식객은 충격에 휩싸인다". Maeil Business Newspaper (in Korean). Retrieved 5 December 2016.
  10. Gay, Suzanne (2009). "The Lamp-Oil Merchants of Iwashimizu Shrine: Transregional Commerce in Medieval Japan". Monumenta Nipponica. 64 (1): 1–52. doi:10.1353/mni.0.0057. S2CID 201773949.
  11. Brenner, David M. (1993). "Perilla: Botany, Uses and Genetic Resources". In J., Janick; Simon, J. E. (eds.). New crops. New York: John Wiley & Sons. pp. 322–328. ISBN 978-0-471-59374-4.
  12. "deulkkaenmuk" 들깻묵. Standard Korean Language Dictionary (in Korean). National Institute of Korean Language. Retrieved 6 December 2016.
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