견육식품의 관능적 특성과 소비자 기호도 조사

김태홍,유춘희,김희선,홍희옥 한국식생활문화학회 1989 韓國食生活文化學會誌 Vol.4 No.4

This study was designed to evaluate the sensory characteristics and consumer preference of dog meat foods as compared with beef ones. The sensory evaluation was conducted by a 10-member trained panel and 109 persons ranging in age from 23 to 59 years participated in the consumer research. The results were summarized as follows: 1. The sensory characteristics. 1) In case of the meats boiled in water, it did not show any significant differences between dog and cow's meat in color as well as off-flavor. On the contrary, the other characteristics such as odor, tenderness, juiciness and oiliness of dog meat were evaluated stronger than those of beef. 2) When the meats were cooked as Tang (a kind of soup), the dog meat did not show any significant differences from beef not only in color and off-flavor but also in odor. 2. The consumer preference. 1) It appeared that consumers somewhat preferred beef Tang to dog meat Tang. However, they rated dog meat Tang as the "neither liked nor disliked" food on an average. 2) Male consumers showed higher preference than female did for the dog meat Tang. On the overall, dog meat foods are regarded to have some desirable sensory characteristics and can be acceptable to most people.

우육조리법의 역사적 고찰 : 2. 우육을 사용한 포류의 조리법을 중심으로 II. cookery of dried beef based on beef

김태홍,류경림 한국식생활문화학회 1992 韓國食生活文化學會誌 Vol.7 No.3

1943년 이전의 문헌을 통하여 우리나라 쇠고기 「포(脯)」의 종류와 조리법, 조리법의 변천에 대하여 고찰하였다. 쇠고기포는 조리법의 빈도 면에서 42회(12.2%)로 1위이고, 연대적으로도 가장 오래된 조리법이다. 옛 문헌에 기록된 쇠고기포의 종류는 산포(散脯), 편포(片脯), 약포(藥脯), 장포(醬脯) 등이 있었다. 조리법과 모양에 따라 세분하면 9종류로 산포, 편포에는 다식모양, 네모진 모양, 대추모양의 작은 모양의 편포와 참기(塹機)모양, 반원주(半圓株)모양의 큰 덩어리 모양의 편포가 있고 약포에는 다져서 만든 약포와 얇게 저며서 만든 약포, 장포 등이 있다. 기록된 빈도면에서는 편포가 가장 많고 다음이 약포이며 산포, 장포의 순이다. 16세기 후반 처음에는 "고기 말리고 오래 두는 법"으로 기록되었으나 18C말부터는 포(脯)로 표현되어 일관성있게 19세기까지 포(脯)로 기록되어 있다. 17-18세기의 기록된 조리법이 거의 19세기까지 큰 변화 없이 같은 내용으로 이어지고는 있으나 더러는 만드는 과정에서 시간과 정성이 많이 드는 옛 것은 사라지고, 현대로 오면서 간편화되고 있다. 쇠고기포에 사용한 주재료는 모두 힘줄과 기름기를 없이한 쇠고기이고 부재료로 꿩을 19C중엽까지 4 문헌에서만 이용하였다. 양념은 19종이며 그 중 많이 이용된 것은 소금, 참기름, 후추, 간장의 순이고, 보통 육류에 사용하는 갖은 양념(간장, 후추, 참기름, 설탕, 깨소금, 파, 마늘)중에서 가장 적게 쓰인 것은 마늘이다. 고명은 3종이며 주로 잣가루를 이용하였고, 찍어 먹는 양념장은 진장과 초장이었다. A total of 9 different names of dried beef were found in the literatures. They were classified in to 4 groups according to their processing method and shape: San po(about 1㎝ thick beef salted and dried), Pyun po(ground beef with the seasoning, make small size or large size, dried), Yak po(thin beef or ground beef in the seasoning, dried), Jang po(thin beef in the seasoning, dried until half, again in the seasoning, dried). Most of the po was prepared with beef but phesant was also used for preparation Po in salt, sesame oil, black powder and soy sauce among the 19 kinds of seasoning, and chopped pinenut among 3 kinds of decorating were commonly used.

Effective Silicon Oxide Formation on Silica-on-Silicon Platforms for Optical Hybrid Integration

김태홍,성희경,윤기현,Ji-WonChoi 한국전자통신연구원 2003 ETRI Journal Vol.25 No.2

This paper describes an effective method for forming silicon oxide on silica-on-silicon platforms, which results in excellent characteristics for hybrid integration. Among the many processes involved in fabricating silica-on-silicon platforms with planar lightwave circuits (PLCs), the process for forming silicon oxide on an etched silicon substrate is very important for obtaining transparent silica film because it determines the compatibility at the interface between the silicon and the silica film. To investigate the effects of the formation process of the silicon oxide on the characteristics of the silica PLC platform, we compared two silicon oxide formation processes: thermal oxidation and plasma-enhanced chemical vapor deposition (PECVD). Thermal oxidation in fabricating silica platforms generates defects and a cristobalite crystal phase, which results in deterioration of the optical waveguide characteristics. On the other hand, a silica platform with the silicon oxide layer deposited by PECVD has a transparent planar optical waveguide because the crystal growth of the silica has been suppressed. We confirm that the PECVD method is an effective process for silicon oxide formation for a silica platform with excellent characteristics.

연사(軟絲)의 조리 과학적 연구

김태홍,김종한 한국조리과학회 1986 한국식품조리과학회지 Vol.2 No.1

This study was designed to revive the disappeared Younsa and to investigate the optimum processing condition and characteristics of Younsa made of the glutinous rice powder. Agitating time of base mixture, thickness of Younsa base, and frying time were examined as the influencing factors in Younsa processings. The textural parameters of Younsa were determined by sensory evaluation and hardness of Younsa was measured by Rheometer. The results were found as follows; 1. In the sensory evaluation, 1) The Younsa base agitated for 10 minutes by agitating machine was favorable. It, however, did not showed any significant difference among products prepared under varying agitaing time-10 minutes, 20 minutes, and 30 minutes. (p<0.05) 2) The thinnest Younsa base (5㎝×4㎝, 1.1-1.5g) showed the most favorable quality and the second quality went to 5㎝×4㎝, 1.6-2.0g, the third 5㎝×4㎝ , 2.1-2.5g, the fourth 5㎝×4㎝, 2.6-3.0g. (p<0.05) 3) In examination of varying frying time, the optimal time for frying Younsa was 12 minutes was 12 minutes in 150℃. However, the quality was found no significant difference between 12 minutes's fried Younsa and 14 minutes's. (p<0.05). 2. The hardness of the most favorable Younsa, agitated for 10 minutes, the thinnest (5㎝×4㎝, 1.1-1.5g), and fried for 12 minutes in 150℃ was 0.59-0.73㎏/wt measured by Rheometer. The thickest Younsa base (5㎝×4㎝, 2.6-3.0g) is the hardest (1.26㎏/wt). The most optimal conditions in this experiment were found the same ones which was written in historical literature.

17~18세기 忠淸道 지역 가마구조와 鐵畵白磁

김태홍 충북연구원 2003 지역정책연구 Vol.14 No.2

우육 조리법의 역사적 고찰 : 1945 년 이전의 문헌을 중심으로 7.회(會) 7 . Hoe ( raw beef )

김태홍 한국식생활문화학회 1999 韓國食生活文化學會誌 Vol.14 No.4

The purpose of this paper on Hoe (raw beef) is to investigate various kinds of its recipes, with equal focus on seasonings and sauces as well as its main and sub ingredients. The recipes of Hoe can be broadly classified into four large groups such as Salkogi Hoe(Red meat Hoe), Hankazi Naechang-yook Hoe(made from internal organs), Jap Hoe(I)(miscellaneous Meat Hoe) and Jap Hoe(II)(rolled with a whole pinenut) while the cook books written before 1945 indicate that the number of recipes reaches up to 21. The recipe of Salkogi Hoe comprises following three steps. Cut raw beef into thin strips and season them if necessary, then sprinkling sufficient pinenut powder on the strips. Its main sauce is hot pepper paste with vinegar. The recipe of Hankazi Naechang-yook Hoe uses kidney, manyplies, liver and tripes as main ingredients. Kidney should be thinly sliced with mixture of salt, seasame salt, seasame oil, and pepper as its seasonings. Regarding Manyplies, liver and tripes, there exists two possible ways to season them after cutting into strips. You can season with sesame oil and pepper or only with salt. Main ingredients of Jap Hoe(I) consist of beef, pork, kidney, manyplies, liver and tripes, among which minimum two ingredients are selected. Ingredients selected are sprinkled with pinenut powder after cutting into thin strips. And Hot pepper paste with vinegar is used as main sauce. The recipe of Jap Hoe(II) is to cut manyplies into pieces of 2 ㎝ by 5 ㎝ without removing their black part and roll each piece with a whole peanut in such a manner that the peanut sticks from rolled piece.

Expressions of Semenogelin Gene in Male Syrian Hamsters according to Photoperiod

김태홍,김현정,이성호,전용필,최돈찬 한국발생생물학회 2019 발생과 생식 Vol.23 No.4

The morphogenetically matured spermatozoa (sperm) are generated in the testes by the spermatogenesis. They travel male reproductive tract with many substances secreted from the accessory reproductive organs. One of the substances is the semenogelin (SEMG) released from the seminal vesicles that is involved in the post-testicular maturation. The expression of SEMG gene was investigated in seminal vesicle tissues of sexually matured and regressed male Syrian hamsters by reverse transcription polymerase chain reaction (RT-PCR). The SEMG gene was uniquely identified in the seminal vesicles of the matured Syrian hamsters and compared to the genes reported previously. But the expression of SEMG gene was not observed in reproductively and completely regressed testes of Syrian hamsters. These results indicate that the expressions of the SEMG gene are related to the reproductive capability in the male Syrian hamsters

3.3kV 항복 전압을 갖는 4H-SiC Curvature VDMOSFET 4H-SiC Curvature VDMOSFET with 3.3kV Breakdown Voltage

김태홍,정충부,고진영,김광수 한국전기전자학회 2018 전기전자학회논문지 Vol.22 No.4

In this paper, we analyzed the power MOSFET devices for high voltage and high current operation. 4H-SiC was usedinstead of Si to improve the static characteristics of the device. Since 4H-SiC has a high critical electric field due to wideband gap, 4H-SiC is more advantageous than Si in high voltage and high current operation. In the conventionalVDMOSFET structure using 4H-SiC, the breakdown voltage is limited due to the electric field crowding at the edge ofthe p-base region. Therefore, in this paper, we propose a Curvature VDMOSFET structure that improves the breakdownvoltage and the static characteristics by reducing the electric field crowding by giving curvature to the edge of thep-base region. The static characteristics of conventional VDMOSFET and curvature VDMOSFET are compared andanalyzed through TCAD simulation. The Curvature VDMOSFET has a breakdown voltage of 68.6% higher than that ofthe conventional structure without increasing on-resistance. 본 논문에서는 고전압, 고전류 동작을 위한 전력 MOSFET 소자에 대한 전기적 특성을 시뮬레이션을 통해 분석하였다. 소자의 정적 특성을 향상시키기 위해 기존의 Si대신 4H-SiC를 이용했다. 4H-SiC는 넓은 에너지 밴드 갭에 의한 높은 한계전계를 갖기 때문에 고전압, 고전류 동작에서 Si보다 유리한 특성을 갖는다. 4H-SiC를 사용한 기존 VDMOSFET 구조는p-base 영역 모서리에 전계가 집중되는 현상으로 인해 항복 전압이 제한된다. 따라서 본 논문에서는 p-base 영역의 모서리에 곡률을 주어 전계의 집중을 완화시켜 항복 전압을 높이고, 정적 특성을 개선한 곡률 VDMOSFET 구조를 제안하였다. TCAD 시뮬레이션을 통해 기존 VDMOSFET과 곡률 VDMOSFET의 정적 특성을 비교, 분석 하였다. 곡률 VDMOSFET은기존 구조에 비해 온저항의 증가 없이 68.6% 향상 된 항복 전압을 갖는다.

조선시대 중·후기 흑유자기의 기형변화

김태홍 호서고고학회 2013 호서고고학 Vol.0 No.29

Black-glazed Porcelains were recognized by the concept included to Onggi(甕器) or Earthenware in Joseon Dynasty. Existing studies focus on the investigation of concept or uses of Black-glazed Porcelains through the documentary or scientific analysis. This thesis examined production and shape change of Black-glazed Porcelains which didn’t be mentioned previously in comparison with White Porcelain·Black-glazed Porcelains and White Porcelain produced in Kiln together. Extremely small quantity of Black-glazed Porcelains which were examined based on the management period of Kiln were produced by focusing on jar and bottle in medium and latter period of the 17th century. And then, proportion of Black-glazed Porcelains is slowly increased. And, lots of jars and various lids of Black-glazed Porcelains were produced and changed to Kiln producing White Porcelain additionally in the latter period of the 18th century. Black-glazed Porcelains and White Porcelain used the clay in same range and glaze in different range. Also, ceramic type of two kinds were manufactured by same type in most of Kilns except for the third of Hapan-ri, Gapyeong. But, there are a few differences in guyeon, gup type, decoration method, etc. Black-glazed Porcelains of documentary material were recorded by various words such as raddle(石間間)·Oja ceramics(烏瓷)·Lacquerware(漆器), etc. Raddle means White Porcelain that black paint or raddle is painted on bowl and Oja ceramics are produced by raddle glaze after producing bowl with white clay. Lacquerware uses different clay from that of Oja ceramics, so they are judged to be different kinds of bowl. The kinds of Black-glazed Porcelains recorded in document were daily containers such as jar, bottle, etc. but there are similar jar and bottle in actual Kiln. If synthesizing the contents, Black-glazed Porcelains which had been discovered in Kiln with a production of White porcelain and Black-glazed Porcelains from middle and latter stage of the 17th century to the 19th century may be the Oja ceramics mentioned in document. This research analyzed production and shape changes of Black-glazed Porcelains in comparison with chronology of White Porcelain. And, it’s significant to analyze the cases of using Black-glazed Porcelains by comparing words of Black-glazed Porcelains with archaeological data discovered in actual Kiln through the document research. 흑유자기는 조선시대 옹기나 도기에 포함된 개념으로 인식되었으며, 기존의 연구에서도 문헌이나 과학적 분석으로 흑유자기의 개념이나 용도를 밝히는 것에 연구의 무게 중심을 두었다. 본 논문에서는기존에 언급하지 못하였던 흑유자기의 제작양상과 기형변화를 최근에 조사된 백자·흑유자기 가마에서 제작된 백자를 바탕으로 흑유자기의 제작과 기형변화를 살펴보았다. 가마의 운영시기를 기초로 살펴본 흑유자기는 17세기 중·후반에호와 병이 중심이 되어 극히 소량만 제작하였다. 이후 흑유자기의 비중은 서서히 증가하여 18세기 후반에 이르러 호와 다양한 뚜껑 등이다량 생산되는 흑유자기 가마로 전환되었다. 제작된 흑유자기와 백자는 동일한 범주의 태토를 사용하였으나 유약은 서로 다른 계열로 차이를 보인다. 또한 두 종류의 자기의 기형은 가평 하판리 3호를 제외한 대부분의 가마에서 구연이나 굽 형태등 약간의 차이를 보이나 동일한 기형으로 제작하였다. 문헌자료에 나타난 흑유자기는 석간주·오자·칠기 등 다양한 용어로 기록되었다. 발굴조사 결과와 문헌자료를 비교한 결과, 석간주는 그릇에 검은 색을 내는 안료 또는 석간주로 시문한 백자를 뜻하며, 오자는 백토로 그릇을 만든 후 석간주 유약을 시유하여 제작한것임을 알 수 있다. 칠기는 오자와 태토가 다른 것으로 보아 다른 종류의 그릇이었다고 판단된다. 문헌에서 기록한 흑유자기의 기종은호, 병 등 일상용기를 주로 수록하였는데, 실제 가마에서도 이와 유사한 호와 병을 볼 수 있다. 이러한 내용을 종합해 보면, 17세기중·후반에서 19세기까지 백자·흑유자기 가마에서 출토된 흑유자기는 문헌에서 언급한 烏瓷로 보는 것이 좋을 것이다. 이 연구는 백자의 편년을 바탕으로 흑유자기의 제작과 기형변화를분석하였으며 문헌기록을 통해 흑유자기의 용어와 실제 가마에서 출토된 고고학적 자료를 비교하여 흑유자기 용례를 분석한 것에 의미가 있다.

우리나라 사슴고기와 노루고기 조리법(調理法)의 역사적(歷史的) 고료(考寮)

김태홍,Kim, Tae-Hong 한국식생활문화학회 1997 韓國食生活文化學會誌 Vol.12 No.3

The purpose of this paper is to examine the various kinds of recipes of deer and roe deer through classical cookbooks written from 1670 to 1943. The recipes of deer and roe deer are found 31 times in the literature written in classical Chinese from 1715 to the mid-l8th century, which can be classified six groups. Their records are less than other recipes such as beef, chicken, pork, lamb, and dog, but the deer recipe is recorded frequently as four times as the roe deer one The deer were cooked and preserved by the following six ways like large-size drying, drying, boiling, soup, roasting, and gruel, while three ones such as boiling, roasting, and drying were applied to the roe deer. However, there is little difference in recipes between deer and roe deer. In case of deer, boiling and drying were the most popular ones with the frequency of 28%. But the recipes of the roe deer, boiling, roasting, and drying are recorded with the same frequency of 33.3%. The recipes were introduced from China, and had many characteristics different from other kinds of meat, of which most process reflected the mordern cooking scientific aspect. The main ingredients were flesh meat, tail, and tongue and horn was used with uniqueness. Salt, vinegar, oil soy sauce, and the white part of the green onion were used as main seasonings. Alcohol, chuncho, sesame flower powder, and cinnamon powder are frequently added.