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1700~1900년대 문헌에 나타난 응이류의 종류 및 조리과정 연구
최남순,Choi, Nam Soon 한국식생활문화학회 2022 韓國食生活文化學會誌 Vol.37 No.4
The purpose of this study was to investigate the preparation and cooking processes used to prepare Eungi in cookbooks published from the 1700s to the 1900s. 'Eungi' is a thin gruel made of starch powder. Fourteen historical cookbooks were included and investigated for the preparation of ingredients and processing methods. Fourteen types of eungi were identified. Arrowroot eui and kuseonwangdogo eui were found in 『Kyuhapchongseo』 written in the early 1800s, and many types of eungi (i.e. job's tears eungi, arrowroot eungi, sorghum eungi, lotus root eungi) were mentioned in 『Kunhakhoedeung』, but unfortunately, ingredients and cooking methods were not included. 'Eungi' was made by boiling starch powder prepared using the 'subi method', that is, dried after grinding main ingredients such as job's tears using a millstone followed by soaking and settling. Eungi boiled with water or omija water were seasoned with the sugar or honey, and salt. These eungis were used for stomach complaints and hangovers and to promote longevity.
리튬 이온전지의 안전성을 구현하기 위한 난연성 전해액의 설계
최남순,김성수,나루카와 사토시,신순철,차은희,Choi, Nam-Soon,Kim, Sung-Soo,Narukawa, Satoshi,Shin, Soon-Cheol,Cha, Eun-Hee 한국전기화학회 2009 한국전기화학회지 Vol.12 No.3
전기자동차, 하이브리드 및 플러그 인 전기자동차 등과 같은 대용량 전력공급을 요하는 영역으로의 리튬 이온전지의 응용을 위해서는 우수한 전지 신뢰성 및 안전성이 요구되어진다. 이러한 요구에 부응하기 위해서는 전지 구성 성분들은 대전류가 흐르는 조건 하에서 불가피하게 발생되는 열에 대한 저항성이 있어야 한다. 그러나 리튬 염을 해리하는 기능을 갖는 카보네이트계 유기 용매는 휘발성이 높고, 가연성 물질이기 때문에 오용 조건에서 전지의 발화, 폭발 등과 같은 열폭주 현상을 억제하지 못하고 연료로 작용하기 때문에 전지의 안전성에 문제를 일으킬 수 있다. 최근 전지의 안전성을 향상시키기 수단으로 난연성 소재에 대한 관심도가 크게 증가하고 있다. 본 총설에서는 난연성 전해액을 설계하기 위한 최근 연구내용을 소개하고자 한다. 액체 전해액의 난연화는 유기용매 일부를 난연성 소재로 대체하는 것에 의해 이루어질 수 있으며 난연제, 불소화 유기용매 및 이온성 액체를 사용하는 접근방법을 통해 전지의 고안전성을 실현할 수 있을 것이다. The development of lithium-ion battery (LIB) technologies and their application in the field of large-scale power sources, such as electric vehicles (EVs), hybrid EVs, and plug-in EVs require enhanced reliability and superior safety. The main components of LIBs should withstand to the inevitable heating of batteries during high current flow. Carbonate solvents that contribute to the dissociation of lithium salts are volatile and potentially combustible and can lead to the thermal runaway of batteries at any abuse conditions. Recently, an interest in nonflammable materials is greatly growing as a means for improving battery safety. In this review paper, novel approaches are described for designing highly safe electrolytes in detail. Non-flammability of liquid electrolytes and battery safety can be achieved by replacing flammable organic solvents with thermally resistive materials such as flame-retardants, fluorinated organic solvents, and ionic liquids.
최남순,Choi, Nam-Soon 한국식품영양학회 2021 韓國食品營養學會誌 Vol.34 No.4
The purpose of this study was to investigate the volatile flavor compounds of Ligularia stenocephala and Ligularia fischeri, edible wild plants. The volatile flavor compounds were isolated by the simultaneous distillation extraction method and analyzed by GC-MSD (gas chromatography-mass selective detector). Forty-eight volatile flavor compounds were identified in the extracts from L. stenocephala and the major compounds were sabinene, cis-ocimene, trans-caryophyllene, and β-elemene. Fifty-one volatile flavor compounds were identified in the extracts from L. fischeri and the major compounds were α-pinene, germacrene-D, transcaryophyllene, endo-1-bourbonanol and 1-limonene. The common volatile flavor compounds between two plants were transcaryophyllene, sabinene, β-elemene and β-cubebene etc. However, α-phellendrene and myrcene were identified in L. stenocephala, but were not identified in L. fischeri. However α-pinene, germacrene-D and limonene were identified in L. fischeri but were not identified in L. stenocephala.
한국 전통 음료의 문헌적 고찰 및 조리법 연구 -수정과(水正果)를 중심으로-
최남순 ( Nam Soon Choi ) 한국식생활문화학회 2015 韓國食生活文化學會誌 Vol.30 No.1
“Sujeonggwa” is a traditional korean beverage made from dried persimmon, cinnamon, and ginger and is often garnished with pine nuts. The purpose of this study was to investigate changes in the ingredients, recipes, and processing of “sujeonggwa” in Korean cookbooks published since 1400. The name sujeonggwa is derived from jeonggwa. In the early 1600s, sujeonggwa was used in ancestral rites and as a reception beverage, although we don``t know its cooking method. According to the literature of the early 1800s, sujeonggwa was made from various fruit ingredients such as pear and yuzu. But since the late 1800s, it has been mostly made from dried persimmon based on ginger and cinnamon boiled with water. Garyeon-sujeonggwa is made with lotus leaf while japkwa-sujeonggwa is made with pear and yuzu. Japkwa-sujeonggwa is similar to hwachae in terms of ingredients and cooking method.
연구논문 : 한식 간장의 이화학 및 관능적 특성 -대기업 시판 제품과 경기지역 소규모 농가 생산 제품의 비교-
최남순 ( Nam Soon Choi ),정서진 ( Seo Jin Chung ),최지연 ( Ji Yeon Choi ),김혜원 ( Hye Won Kim ),조정주 ( Jung Joo Cho ) 한국식품영양학회 2013 韓國食品營養學會誌 Vol.26 No.3
The core ingredient of traditional Korean style soy sauce is soy bean without any wheat or rice incorporated. National brands as well as regional micro-brewed companies constitute the soy sauce market in Korea. The present study investigated the physico-chemical and sensory properties of soy sauces produced by small-scale or mass-production. Additionally, the key physico-chemical parameters sufficiently representing the critical sensory characteristics have been identified. Ten types of soy sauce brewed by the Korean traditional method were selected for the study. Among these samples, seven types were brewed in small-scales in the Gyeonggi-do region whereas the other 3 types were mass-production products of major national brands. The total solid, reducing sugar, salinity, sugar content, amino nitrogen, CIELAB, acidity, and pH of soy sauce samples were measured for the physico-chemical analysis. A generic descriptive analysis was conducted to analyze the sensory characteristics of the samples using six trained panelists. The descriptive panel developed 21 sensory attributes. The data were statistically analyzed using ANOVA, PCA and PLSR. Overall, the micro-brewed products showed significantly higher value of salinity and acidity but lower content of reducing sugar than the mass-production products. The micro-brewed soy sauces elicited stronger fermented flavor, sourness, and bitterness whereas the national brand products elicited stronger alcoholic odor, sweetness and umami taste. Sugar content, acidity, and amino nitrogen showed strong relationships with fish sauce flavor, umami taste, and rich flavor. Salinity was closely related to the overall flavor intensity.
유민정,최남순,You, Minjung,Choi, Nam-Soon 한국식생활문화학회 2020 韓國食生活文化學會誌 Vol.35 No.6
Chungyuk-jang is one of korean traditional soy food made by boiling with meat, seafood and soybean which is fermented after roasting. To investigate the difference in the physicochemical characteristics of the Chungyuk-jang fermented with roasted soybean in different conditions, Chungyuk-jang was made from soybean roasted on the three condition, 140℃ for 21 min (CY140), 180℃ 9.5 min (CY180), 220℃ 6 min (CY220) which was decided by pre-test and compared to one made without roasting (CY0). The moisture of Chungyuk-jang was 79.98~81.87% and pH was 6.15~6.25. The lightness and yellowness of CY0 was higher than Chungyuk-jang made of roasted bean whereas redness and brown pigment was the highest on CY220. The contents of free sugar of CY140 was the highest among the treatment. The contents of amino-N of Chungyuk-jang (CY140, CY190, CY220) was higher significantly than CY0. The contents of total free amino acid and glutamic acid was highest on fermented soybean roasted for 140℃, 21 min (CY140) and followed by fermented soybean roasted on 180℃ 9.5 min (CY180), 220℃ 6 min (CY220) and CY0 (without roasting).