http://chineseinput.net/에서 pinyin(병음)방식으로 중국어를 변환할 수 있습니다.
변환된 중국어를 복사하여 사용하시면 됩니다.
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.
최남순,오상석,이종미 한국식생활문화학회 2001 韓國食生活文化學會誌 Vol.16 No.4
Wild edible plants are consumed as raw and/or processed. Analytical data for raw biologically functional compounds were relatively well established. The changes on functional compounds during processing are, however, not well studied. This study was carried out to investigate the change of the quality of wild edible plants, Pimpinella brachycarpa(Chamnamul) at various conditions. Samples were blanched at the salt concentration of 0%, 1% or 2% for 1, 2, and 3 minutes each. The biologically active compounds, vitamin C, β-carotene, chlorophyll, flavonoids, polyphenols and minerals were analyzed. The concentration of vitamin C in Chamnamul decreased as blanching time increased. Beta-carotene in Chamnamul showed high concentration when Chamnamul was treated under longer blanching time. Higher salt concentration of blanching water, however, resulted in the increased concentration of β-carotene in the blanched Chamnamul. Higher salt concentration of blanching water also reduced the loss of total flavonoids and total polyphenols from the blanched Chamnamul. The change of colors in the blanching water seemed to be corresponding to those of total flavonoids and total polyphenols concentrations in the blanching water.
MZ세대의 주택구매 의사결정 영향요인에 관한 연구 : “영끌” 현상을 중심으로
최남순,최민섭 한국도시부동산학회 2023 도시부동산연구 Vol.14 No.1
This study aims to analyze the “YoungKle” phenomenon that has occurred since 2016 as a factor influencing the decision to purchase a house. Housing prices soared as liquidity that wanted to invest was flocking to the real estate market due to the overlapping low-interest rates in the loan market and abundant liquidity in the market. The “YoungKle” phenomenon occurred in the housing market when the MZ generation feared that they would not be able to have their own house for the rest of their lives due to the news of the rapid soaring in house prices, so used all possible loans with their parent's help to buy their housing. Investment in real estate requires clear risk analysis and yield analysis, so must be determined based on reasonable judgment, nevertheless, panic buying occurred. This study analyzes the influencing factors of decision-making and satisfaction with housing purchases of the MZ generation who had experience in purchasing houses from 2016 to recently, and it presents implications for making reasonable housing purchase judgments in the future.
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.