A Study on Grammatical Metaphor in Chinese News Headlines from the New Mass Media Platforms

임양,박기성 한국언어과학회 2022 한국언어과학회 학술대회 Vol.2022 No.08

단체급식에서 시금치의 조리방법에 따른 Carotenoids 및 Cis/Trans β-Carotene 함량의 변화

임양이(Yaung-Iee Lim) 한국식품영양과학회 2007 한국식품영양과학회지 Vol.36 No.1

본 연구에서는 단체급식에서 많이 이용되는 시금치의 조리방법에 따른 카로티노이드 분리 및 정량을 위해서 HPLC를 이용하여 분석하였다. 시금치의 methanol 추출물로 THF 용매 분획물에 대하여 카로티노이드 및 그 이성체 화합물을 표준품으로 해서 분리된 카로티노이드의 RT와 함량은 lutein(63%), zeaxanthin(2.1%), crytoxanthin, 13-cis-β-carotene(1.8%), α-carotene, trans-β-carotene(29.6%), 9-cis-β-carotene(3.1%)의 순으로 분리되었으며, 여기서 분리된 crytoxanthin은 미량 검출되어 본 실험에서는 정량하지 않았다. Lutein은 다른 카로티노이드에 비하여 조리방법 및 가열에 의한 영향을 비교적 덜 받는 것으로 나타났고, zeaxanthin은 조리 후 감소하는 경향을 보였다. 한편, trans-β-carotene의 이성체인 9-cis-β-carotene과 13-cis-β-carotene은 조리방법과 상관없이 가열 후 증가하는 경향을 보였는데 이는 가열과정이 trans-β-carotene의 이성화를 형성시키는 것으로 설명된다. Steam 조리 및 냉동 후 microwave 조리에서 trans-β-carotene은 증가하는 경향을 보였다(p<0.05). 시금치의 총 non-provitamin A의 경우, 각 처리구간에 별 차이가 없었으나, 총 provitamin A에서는 원재료와 냉동 후 조리에서 유의적 차이를 볼 수 있었다(p<0.05). 또한 provitamin A로서의 기능이 가장 큰 trans-β-carotene은 steam으로 가열한 경우 가장 높았으며 또한 카로티노이드의 총 함량도 다른 시료보다 높은 함량을 보여주었다. 그 다음은 냉동 후 microwave로 가열한 시료로 두 시료와 유의적인 차이를 보였다(p<0.05). 이상의 결과로부터 steam 가열시료, 냉동 후 가열시료, 원재료를 microwave로 가열한 시료 그리고 원재료 시금치의 순으로 카로티노이드의 총 함량이 높게 나타났다. HPLC quantifications of fresh and cooked (steamed/microwaved) spinach, one of the most frequently consumed vegetables in foodservice operations, were carried out to determine carotenoids compositions. An S-3 ㎛ C30 stationary phase for reversed-phase columns with diode-array detection was used to separate and quantify geometric isomers of provitamin A carotenoids in the fresh and cooked spinach. The carotenoids in fresh spinach were identified and quantified: Lutein (63.0%), β-carotene isomers (all-trans 29.6%, 9?cis 3.2%, 13-cis 1.8%, α-carotene 0.4%, zeaxanthin 2.1%) and cryptoxanthin. Cryptoxanthin, detected in a trace amount in HPLC, was not quantified in this study. Lutein was little affected by cooking methods and frozen conditions. 9?cis and 13-cis-β-carotene isomers were major types formed during cooking. Cooking (steam/microwave) did not alter carotenoid profiles of the samples, but the amounts of carotenoids quantified were greater than those in the fresh samples. Heat treatment such as steaming increased total carotenoids contents, especially trans-β-carotene (p<0.05). The carotenoid contents of the frozen spinach increased even after the microwaved treatment (p<0.05). These increases were likely to result from the increased extraction efficiency and inactivation of enzymes capable of carotenoids degrading during the heat treatments.

빅데이터를 활용한 여수관광 활성화 방안

임양의(Yang-Ui Lim),김강철(Kang-Chul Kim) 한국전자통신학회 2020 한국전자통신학회 논문지 Vol.15 No.4

2016년 세계 경제포럼에서 처음 소개된 4차 산업혁명은 빅데이터 분석, 사물인터넷, 인공 지능 등의 핵심정보통신 기술의 변화뿐만 아니라 관광 업계에도 엄청난 파급 효과를 가져 오고 있다. 본 연구는 빅데이터 분석과 설문조사를 통하여 여수시의 관광활성화 방안을 제시한다. 소셜 메트릭스를 사용하여 여수 관광에 대하여 감성어와 긍부정 추이를 추출하고, 네이버 데이터랩을 사용하여 여수 관광에 관련된 키워드를 추출하여 R 언어로 시각화하였다. 그리고 여수지역을 방문하는 493명의 여행객의 설문조사를 바탕으로 SPSS를 사용하여 빈도, 요인, 차이, 상관관계 및 회귀분석을 수행하였다. 여수 여행과 해양 케이블카의 감성어 분석에서는 긍정이 부정보다 월등히 많았다. 설문조사 분석에서 여수지역이 여수 관광 만족도와 활성화에 유의미하고, 연령별로 선호하는 관광지와 검색 기기가 다르다는 것을 확인하였다. 빅데이터 분석과 설문조사에서 관광객들은 함께 즐기면서 힐링 할 수 있는 해양공원 같은 소프트 컨텐츠가 있는 관광지를 선호한다는 것을 보여주었다. The fourth industrial revolution introduced at world economic forum in 2016 has had huge effects on tourism industries as well as the change of core technologies in ICT such as big data, IoT, etc, This paper proposes the methods to propel tourism of Yoesu city through big data analysis and questionnaires. Sensitive words and positive-negative trend are extracted by Social Metrics and the keywords for Yeosu tour trends are extracted and analyzed by Naver datalab, and the results are visualized by R language. And frequency, difference, factor, covariance and regression analysis in SPSS are executed for the questionnaires for 493 visitors who traveled in Yeosu city. Sentiment analysis for Yeosu tour and maritime cable car shows that positive effect is much more than negative one. The analyses for questionnaires in SPSS show that Yeosu area is statistically significant to tour satisfaction index and tour revitalization for Yeosu, and favorite sightseeing places and searching electronic devices for age groups are different. The sightseeing places such as a maritime park with soft contents that give joyfulness and healing to tourists are highly attracted in both the big data and questionnaires analysis.

일본 관광객의 부산음식 섭취현황 및 만족도에 관한 연구

임양이(Yaung-Iee Lim),장승미(Seung-Mee Jang),김영주(Young-Joo Kim),홍예지(Ye-Ji Hong),김신정(Sin-Jeong Kim),박건영(Kun-Young Park) 한국식품영양과학회 2013 한국식품영양과학회지 Vol.42 No.4

부산을 방문한 일본 관광객은 남자보다 여자가 다소 많았으며, 직업에서는 가정주부와 사무직이 가장 많았다. 나이는 40~60대가 주를 이루었으며, 부산을 방문한 횟수는 4회 이상이 가장 많았다. 관광 중 부산음식의 섭취빈도는 동래파전(29%)과 생선회(21%)가 가장 높았으며, 돼지국밥, 해물탕, 곰장어, 오리불고기, 아귀찜의 순서로 조사되었다. 일본 관광객은 관광지에서의 음식을 중요하게 생각하였고, 관광지의 특색 있는 음식을 먹고 싶어 하였다. 부산음식에 대한 만족도는 메뉴의 다양성(3.8), 저렴한 음식의 값(3.4), 음식의 양(3.3), 음식의 짜고 매운맛(3.0), 후식의 다양성(2.7)의 순서로 평가되어, 일본 관광객은 음식의 맛과 후식의 다양성에서 낮은 만족도를 나타내었다. 음식점의 서비스는 친절도, 청결성 모두 3.2 이하로 낮게 평가되었다. 부산을 재방문할 때 먹어 보고 싶은 음식으로는 불고기, 파전, 비빔밥, 생선회, 김치찌개를 주로 응답하여 부산의 대표음식과는 다른 경향을 나타내었다. 부산의 여행 중 가장 좋았던 점은 일본관광객 51%가 음식을 선택하였고, 부산을 다시 방문하겠다는 의사는 54%를 나타내었다. 일본 관광객은 부산음식의 맛과 음식점의 서비스에 대해 낮게 평가하였으나, 볼거리와 쇼핑보다는 음식에 훨씬 더 만족하고 있었다. 일본 관광객이 먹고 싶어 하는 동래파전, 생선회, 불고기, 비빔밥을 쉽게 접하도록 제공하고, 음식의 맛과 후식의 다양성, 음식점의 청결성의 문제를 해결한다면 일본 관광객의 부산여행 만족도를 더 높일 수 있을 것으로 생각된다. This study was conducted to determine the intake and satisfaction levels of Busan local foods in Japanese tourists visiting Busan. The degree of satisfaction with Busan foods and services in restaurants was evaluated. What these tourists wanted to eat after touring Busan was also determined. The subjects consisted of 100 Japanese tourists visiting Busan. Women (including housewives), highly educated people, and people who visited more than four times were predominant in number among the Japanese tourists. Busan local foods eaten during touring were: Dongrae Pajeon (29%), Sengsunhoe (21%), Daejikukbap (10%) and Haemultang (10%). Tourists wanted to taste local foods and answered that eating local foods during the tour was important. A variety of menu items earned a high score of 3.8 (from a highest possible score of 5.0) and various dessert items received a low score of 2.7 for satisfaction with Busan foods. In general, the satisfaction level for Busan foods was low. Tourists responded that they wanted to eat Bulgogi, Pajeon, Bibimbap, Sengsunhoe, and Kimchi jjigae in that order if they revisit Busan, indicating their preference for general Korean foods rather than Busan local foods. From all of the activities included in touring Busan, foods received the highest points (51%) in terms of attraction. As fifty four percent of subjects answered that they wanted to revisit Busan. Busan city needs to prepare tourist restaurants for Bulgogi, Bibimbap, Pajeon, and seafoods (including Sengsunhoe). They must also improve Busan local foods and restaurant services in order to attract and satisfy the Japanese tourists industry.

중국 관광객의 부산음식의 섭취현황 및 만족도에 관한 연구

임양이(Yaung-Iee Lim),이종현(Jong-Hyeon Lee),김영주(Young-Joo Kim),정지강(Ji-Kang Jeong),김신정(Sin-Jeong Kim),박건영(Kun-Young Park) 한국식품영양과학회 2013 한국식품영양과학회지 Vol.42 No.9

부산을 방문한 중국인 관광객은 남자보다 여자가 많았으며, 직업에서는 학생과 직장인이 많았다. 연령은 20대와 30대가 주를 이루었으며, 부산을 방문한 횟수는 1회 또는 2회가 가장 많았다. 관광 중 먹어본 부산의 대표음식으로는 생선회와 해물탕이 각각 19%로 가장 많았으며, 오리불고기, 돼지국밥, 동래파전을 10% 내외로 섭취하였다. 부산을 재방문할 때 먹어 보고 싶은 음식으로는 불고기(19%), 된장찌개(17%), 비빔밥(15%), 돼지갈비(14%), 삼겹살(9%), 김치찌개(6%,) 해물탕(4%), 삼계탕(4%)을 원하였다. 부산음식에 대한 만족도는 후식의 다양성(3.4), 메뉴의 다양성(3.3), 음식의 짜고 매운맛(3.2), 저렴한 음식의 값(3.1), 음식의 양(3.0)의 순서로 만족도를 나타내었다. 음식점의 서비스는 친절도와 청결성에서 4.2의 만족도로 높은 평가를 받았다. 부산의 여행 중 가장 좋았던 점은 44%가 쇼핑을 선택하였고, 음식은 10%로 낮은 값을 나타내었다. 부산을 다시 방문하겠다는 의사는 38%, 잘 모르겠다는 61%를 나타내었다. 본 연구에서 중국인 관광객은 관광지에서의 음식을 중요하게 생각하였고 관광지의 특색 있는 음식을 먹고 싶어 하였으나, 부산음식에 대한 만족도는 다소 낮은 평가를 받았으며 음식의 양과 음식의 가격의 조정이 필요한 것으로 조사되었다. 중국인 관광객은 부산시에서 홍보하고 있는 대표음식보다는 한국의 대표음식을 부산여행 중 먹고 싶어 하였다. 본 연구는 중국인 개별관광객을 대상으로 국한하였으므로 단체관광객과는 차이가 있을 것으로 생각되며, 단체관광객을 대상으로 부산여행 중 음식에 대한 만족도와 그들이 먹고 싶어 하는 메뉴에 대한 추가적인 연구가 필요할 것으로 생각된다. This study was conducted to evaluate the intake of food and degree of satisfaction of services among Chinese tourists in the restaurants in Busan. The choice of what these tourists would eat after touring Busan was also determined. We chose 100 independent Chinese tourists visiting Busan for this study. Students, housewives, highly educated people, and people who visited once or twice were predominant among our study subjects. The Chinese tourists chose the following Busan local foods during their visit: Saengseonhoe (19%), Haemultang (19%), Oribulgogi (17%), Dwaejigukbap (12%), and Dongrae Pajeon (11%). The tourists responded that they would like to eat Bulgogi, Samgyeopsal, Bibimbap, Doenjangjjigae, and Dwaejigalbi again if they revisit Busan, indicating that they prefer general Korean food rather than Busan local food. The degree of satisfaction of Chinese tourists with Busan food was low and their response showed they were not satisfied with the prices and the amount of food served. Services (kindness, cleanliness) in Busan restaurants ranked high in the opinion of Chinese tourists. Of all the courses included in their tour of Busan, shopping for items received the highest score of satisfaction (44%), while food in Busan earned the lowest (10%). As regards intention to revisit Busan, 38% of the Chinese tourists answered yes, and 61% were unsure, and 1% was no. Our survey results indicate that restaurants in Busan city need to prepare food of choice for Chinese tourists and also make an effort to raise satisfaction on the cost and amounts of Busan foods.

단체급식소에서 제공되는 국류의 적정온도에 관한 연구

김혜영,임양이 한국식생활문화학회 1994 韓國食生活文化學會誌 Vol.9 No.3

This study was conducted to assess the acceptability of the desirable serving temperatures of soups by evaluating the sensory characteristics of Radish Clear Beef Soup, Meat Pot Stew, and Chinese Cabbage Beanpaste Soup used in the Foodservice Establishment. 1. Taste revealed a better acceptability under a high temperature than that under a low temperature in three soups. 2. The aroma of Meat Pot Stew, Chinese Cabbage Beanpaste Soup showed a significant difference for each temperature, and especially, Chinese Cabbage Beanpaste Soup showed a better sabory aroma at 80℃∼85℃. 3. Meat Pot Stew showed little significant differences in color and in its change among three soups. Chinese Cabbage Beanpaste Soup did not make any change of color at both 35℃∼40℃ and 50℃∼55℃. 4. In a Meat Pot Stew case, appearance conspicuously changed at 35℃∼40℃, which resulted in losing appetite. Three soups showed a good response above at 65℃ and a very poor response at below 55℃. 5. Radish Clear Beef Soup, Meat Pot Stew, Chinese Cabbage Beanpaste Soup showed a tender texture at above 80℃, 65℃ and 50℃. 6. Chewiness showed a good acceptability from 50℃ to 80℃ in Radish Clear Beef Soup, Chinese Cabbage Beanpaste Soup cases, but only in the case of Meat Pot Stew showed good response at 80℃∼85℃. 7. In cases of Radish Clear Beef soup, Meat Pot Stew, bland and stinking aroma, and aftertaste were increased remarkably in proportion as temperature was lowered. In case of Meat Pot Stew, especially, it turned out to be almost impossible to eat at 35℃∼40℃. 8. In cases of Radish Clear Beef Soup, Chinese Cabbage Beanpaste Soup, overall acceptability at 65℃ was comparatively good but aroma and taste at below 65℃ was so bad that there was the eminent tendency to avoid tasting.

가열처리 및 저장조건에 따른 당근과 시금치퓨레의 Carotenoids 함량변화와 이성질화 형성에 관한 연구

김혜영,임양이,Russell, Robert M. 한국조리과학회 2003 한국식품조리과학회지 Vol.19 No.1

Investigations were conducted on the changes in carotenoids content, and quantiflcation of cis-trans-β-carotene Isomers in pureed and cooked carrot and spinach during storage. The isomerization and degradation of carotenoids were monitored by high-performance liquid chromatography on a C_30 reversed-phase column with diode-array detection. The results showed that lutein, all-trans-β -carotene, α -carotene, 9-cis-β -carotene and 13-cis-β -carotene were present in carrot and spinach. Zeaxanthin and cryptoxanthin were present in raw spinach. The contents of lutein, zeaxanthin, cryptoxanthin, α -carotene and all-trans-β -carotene in pureed and cooked carrot and spinach decreased with increasing storage period. The 9-cis and 13-cis carotenoid isomers were the major types formed in cooked carrot during storage. Cooking was not found to alter the carotenoid profile of the sample, but increased the total amount of carotenoids compared with pured ones. This increase could be explained that cooking itself increased the extraction efficiency and inactivated the enzymes degradating carotenoids.

흰쥐에서 개량식 고추장과 발효 밀쌀의 항비만 효과

김종희,임양이,Kim, Jong-Hee,Lim, Yaung-Iee 한국식품영양학회 2014 韓國食品營養學會誌 Vol.27 No.4

The antiobesity effect of commercial kochujang and fermented wheat grains in Sprague-Dawley (SD) rats was studied. The experiment was consisted of 6 groups. Normal, high fat diet (HFD), HFD+raw wheat grains, HFD+first fermented wheat grains (FFWG, with Aspergillus oryzae) HFD+final fermented wheat grains (FiFWG, fermented more for 30~40 days), and HFD+ commercial kochujang. The results showed that final body weight, weight gain, food efficiency ratio, and adipose tissue weight were markedly decreased by the commercial kochujang and the fermented wheat grains, whereas non-fermented raw wheat grains had no such effect. Lipid contents such as total lipid, total triglyceride and total cholesterol decreased in the serum and organs of liver and adipose tissues by the commercial kochujang and the fermented wheat grains as well. These results also indicated that fermented wheat grains exhibited more suppressive effects on high fat induced-obesity than raw wheat grains. Increased fermentation time and adding the red pepper powder resulted in increased the anti-obesity effect. Especially, commercial kochujang showed higher antiobestic effects than fermented wheat grains. These in vivo findings suggested that well-fermented end products of the wheat grains and red pepper powder in kochujang could be useful in the prevention of obesity.

인삼과 송이를 첨가한 조리장어제품의 저장 및 살균방법에 따른 품질변화에 관한 연구

김혜영,임양이 한국식품조리과학회 2003 한국식품조리과학회지 Vol.19 No.3

The aim of this study was to investigate the quality changes of retort pouched seasoned-conger eel products during a 60 day of storage at 4, 15 and -20℃. The seasoned-conger eel products was sterilized at either 100 or 121℃ for 90min., and then vacuum packed in plastic film bags. When comparing their quality before and after sterilization, the pH and VBN of all the products slightly decreased, while the TBA values slightly increased after sterilization. The color value, b, of the product decreased after sterilization, while the L value rarely changed. During storage the pH and VBN of all the products were little changed at the storage temperatures of 15 and -20℃. The TBA values increased after 30 and 60 days at 15℃, and at 4 and -20℃, respectively. As for color difference during storage, the L and a values were little changed during storage, while the b value increased. In conclusion, the quality of the retort pouched seasoned-conger eel products remained good during the 60 day storage period when chilled and frozen after sterilization, and could be consumed as an instant food, keeping an appropriate content and soft texture.

병원의 냉장저장 급식제도를 위해 조리된 사태찜과 완자전의 미생물적 품질에 관한 연구

김혜영,임양이,김지영,고성희 성신여자대학교 생활문화연구소 1998 生活文化硏究 Vol.12 No.-

This work was aimed to study the application of cook/chill storage of Satae-tzeam(Steamed Beef Shank) and Wanja-jeon(Pan Fried Meatball), a favorable Korean cooked meat food, for hospital foodservice. The Satae-tzeam and Wanja-jeon were cooked and stored in chill conditions at 2℃ and 7℃ followed by reheating with the microwave oven. Microbiological quality, temperature, Aw, pH and acidity were investigated during storage. Number of total aerobic bacteria for the both meat foods was increased during storage at 7℃ and reduced drastically by reheating. Psychrotrophic bacteria was not detected during 3 weeks of storage at 2℃ but observed from 2weeks at 7℃. Number of anaerobic bacteria increased substantially during storage at 2℃ for 4weeks, Coliforms, Salmonella and Staphylococcus aureus was counted high but it was not detected after cooking and during whole process of experiment.