찰옥수수 분말을 첨가한 설기떡의 품질 특성

현영희 ( Young Hee Hyun ),남혜원 ( Hae Won Nam ),변진원 ( Jin Won Pyun ) 한국식품영양학회 2008 韓國食品營養學會誌 Vol.21 No.3

This study was conducted to investigate the effective ratio of Sulgidduk to glutinous corn flour. We measured the moisture content, color differences, and texture of Sulgidduk with glutinous com flour and conducted a sensory test. There was a significant difference between the moisture content of the glutinous corn Sulgidduk batches with added glutinous corn flour and the control group. As the proportion of glutinous corn flour increased, the lightness(L) significantly decreased, whereas the redness(a) and yellowness(b) significantly increased. When the amount of glutinous corn flour increased, there was a significant increase in the hardness and adhesiveness, but a significant decrease in the cohesiveness. The results of the sensory evaluation showed that roughness increased significantly when the amount of glutinous corn flour was increased. The moisture and softness decreased significantly as the glutinous corn flour concentration increased. These results indicated that adding 5~10% corn flour to the glutinous corn Sulgidduk produced the best quality.

인용명사 구문의 해석 작용 연구

현영희(Hyun Young-hee) 한글학회 2024 한글 Vol.85 No.2

본 연구는 인지적 전략에서 이루어지는 ‘인지적 해석 작용(cognitive construal operations)’을 통하여 인용명사 구문의 실현 양상과 기능을 새로운 관점에서 제공하려는 것이 목적이다. 인용명사 구문의 해석에 있어서 의미적 기능(특징화)과 화용적 기능(화자의 태도와 관점)의 동기를 인지적 해석 기제를 통해 설명하고, 문장 차원의 전형적 인용명사 구문뿐만 아니라 텍스트 차원에서 실현되는 복잡한 인용명사 구문의 기능적 역할을 이해하기 위해 가장 본질이 되는 인지적 해석기제에 주목하고자 한다. 본고에서는 해석의 관점에서 인용명사 구문의 특성을 기술하기 위하여 ‘현저성(salience)’, ‘완곡성(roundaboutness)’, ‘효율성(efficiency)’, ‘관점(viewpoint)’의 네 가지 인지적 해석 기제를 적용하였다. 인용명사 구문의 인과관계의 역순은 ‘현저성’과 관련이 있고, 인용표지의 실현 여부는 ‘완곡성’으로 설명하였다. 또한 인용내용의 명사적 개념화는 ‘효율성’으로, 인용명사의 부류에 따른 선택적 사용은 ‘관점’의 해석 기제와 관련이 있다. This study was conducted to provide realization patterns and functions of shell noun construction through cognitive construal operations of speakers cognitive strategies. Motivations of semantic function, which is characterization and pragmatic function, which is speakers attitude and perspectives was explained through cognitive construal mechanisms respectively. Also cognitive construal mechanisms was examined to understand functions of more complex shell noun constructions realized at textual levels beyond typical sentence-level shell noun constructions. In this paper, to describe the characteristics of shell noun construction from an construal perspective, four cognitive construal mechanisms, namely salience, roundaboutness, efficiency, and viewpoint, were applied. The inversion of causality in shell noun construction is associated with salience, and the realization of quotation markers is explained by roundaboutness furthermore, the nominal conceptualization of quoted content is linked to efficiency and the selective usage based on the category of shell nouns is related to the interpretive mechanism of viewpoint

고빈도 일반명사의 사용 양상

현영희 ( Hyun Young-hee ) 한국문학언어학회(구 경북어문학회) 2018 어문론총 Vol.75 No.-

본 연구의 목적은 고빈도로 사용되는 내용어, 특히 일반명사의 사용 양상을 분석하는 데 목적이 있다. 본고는 고빈도로 사용되는 명사일수록 자립성이 낮아 피수식성이 높을 것이라는 가정 하에 전체 형태 빈도의 70%를 차지하는 고빈도 형태 목록에 포함된 일반명사를 대상으로 피수식성과 피수식성에 영향을 미치는 고빈도 수식 형태 및 어절을 살펴보았다. 예상대로 고빈도 일반명사는 일반명사 전체의 평균적인 피수식성보다 대체로 높게 나타나고 있으나 어휘의 출현 빈도와 피수식성이 비례 관계를 보이지는 않아 빈도와 피수식성 사이에 상관관계가 있다고 보기는 어렵다. 총 10개의 일반명사를 대상으로 구어와 문어 말뭉치 각각에서 어떠한 사용양상을 보이는지를 비교 분석한 결과 구어와 문어 모두 관형형어미가 선행하는 수식 관계를 가장 많이 보이고 있지만 구어는 관형사와 명사, 문어는 관형격 조사에 의한 수식 관계가 상대적으로 더 두드러진다는 차이가 있었다. 고빈도 일반명사의 특징이 아니라 특정 품사(관형격조사)의 텍스트 선호로 해석할 수도 있지만 개별 명사에 따라 선호하는 선행 수식어 형태가 다르고 일부 명사의 경우 구어와 문어에서 각각 고정된 패턴으로 사용되어 피수식성에서 차이를 드러내므로 고빈도 일반명사가 텍스트에 따라 의미적·기능적 역할을 달리 한다고 설명할 수 있을 것이다. This study aimed to reveal the characteristics of usage of high frequency general nouns in written and spoken texts. It primarily aims to examine the differences in the usage patterns of general nouns and their usage in spoken and written texts. By comparing the usage patterns of 10 general nouns in spoken and written texts, it was found that high-frequency general nouns are usually modified more than other nouns. Regarding the modifying forms in both types of texts, the number of adnominal endings was the highest; in spoken texts, there were many determiners and nouns, and in written texts, there were many genitives. The analysis of each noun indicated that the degree of modification is not necessarily proportional to frequency of nouns. However, the preferred modifier is different between spoken and written texts and particular pattern is used predominantly in each text.

타피오카 분말을 첨가한 설기떡의 품질 특성

현영희 ( Young Hee Hyun ),황윤경 ( Yoon Kyung Hwang ),이윤신 ( Yoon Shin Lee ) 한국식품영양학회 2005 韓國食品營養學會誌 Vol.18 No.2

신어의 정착 양상 연구

현영희(Hyun, Young-hee) 언어과학회 2016 언어과학연구 Vol.0 No.78

The purpose of this paper is to show characteristics of new words by type and facts of having effect on stabilization. First, this paper used corpus based on web, which is extracted by Naver news articles. Through this Web Crawling corpus, new words collected by the National Institute of the Korean Language in 2005 and 2006 are classified as ‘increasing type, decreasing type, wave type, temporary type’ and divided as stability new words and unstability new words by total frequency, number of articles and yearly distribution. As a result, stabile new words prefer decreasing type and wave type, and more than sixty percent of unstabile new words prefer temporary type. However, it is difficult to decide whether it is stabile or not just by classification type of new words. Through a quantitative analysis of the yearly distribution, especially continuative emergency gap of new words, we can predict stability or unstability of new words more accurately.

연구논문 : 표고버섯분말을 첨가한 가래떡의 품질 특성

현영희 ( Young Hee Hyun ),변진원 ( Jin Won Pyun ),남혜원 ( Hae Won Nam ) 한국식품조리과학회(구 한국조리과학회) 2014 한국식품조리과학회지 Vol.30 No.1

This research focused on investigating the effect of lentinus edodes on the Garaedduk by analyzing its quality characteristics. Through this research, it could be verified whether this improved food has the potential to develop into a functional food. 5 pieces of Garaedduk with 0, 2, 4, 6, and 8% of lentinus edodes powder were analyzed by water content, color, sensory, textural characteristics and cooking characteristics right after the production and after one day. The five Garaedduk showed significant differences in water content during storage period of 0 & 1 day. As the result of Hunter`s color values, with the increase of lentinus edode during storage period of 0 & 1 day, lightness was significantly decreased and redness and yellowness were significantly increased . As the result of textural analysis, hardness and chewiness showed significant increase and cohesiveness was significantly decreased in Garaedduk with the increase of lentinus edodes. When the Garaedduk were preserved for one day, the hardness and chewiness of the Garaedduk with 2% of lentinus edodes showed similar with the control. Cohesiveness showed significant decrease in all Garaedduk. The result of the sensory evaluation showed increase in the color, aroma and taste with the increase of lentinus edodes. The 2% Garaedduk showed similar hardness with the control. Garaedduk with lentinus edodes showed no difference in cohesiveness and adhesiveness with the control. The overall acceptability was significantly increased with the increase of lentinus edodes while the Garaedduk with 6% of lentinus edodes showed the highest overall acceptability. After one day of preservation, the Garaedduk with 4% lentinus edodes also showed the highest overall acceptability. As the result of cooking properties, weight gain and volume were significantly increased with the increase of lentinus edodes. The 2% Garaedduk particularly showed similar weight gain with the control. In turbidity of soup was significantly increased with the increase of lentinus edodes. In Hunter`s color values of soup, lightness was significantly decreased with the increase of lentinus edodes. Redness and yellowness were significantly increased with the increase of lentinus edodes like Garaedduk.

쟈스민차가루를 이용한 식빵의 특성 연구

황윤경 ( Yoon Kyung Hwang ),현영희 ( Young Hee Hyun ),이윤신 ( Yoon Shin Lee ) 한국식품영양학회 2004 韓國食品營養學會誌 Vol.17 No.1

L2 학습자의 학술적 글쓰기 양상 -중국인 학습자의 "때문" 구성의 이유 표현을 중심으로-

탄나나 ( Na Na Tan ),현영희 ( Young Hee Hyun ) 한국텍스트언어학회 2013 텍스트언어학 Vol.35 No.-

The purposes of this study were to reveal the difference of usage between native speakers and Korean learners in academic thesis text genre. Until now the previous discussions focus on morphological and semantic errors made by the students trying to learn Korean. In the case of advanced level learners, however, the biggest is problems such as lack of diversity and loss of recognition about academic thesis text genre. This study tried to show that there are distinct differences between the two corpus(academic and learners corpus) through statistical result and revealed that Korean learners used more ‘ttaemun’ reason expressions, especially ‘ttaemun-e(때문-에)’. Also, “hedges” mainly used in academic thesis text genre and are scarcely seen in the learners corpus. Thus It is need to be educated various conjugated forms and textualities for the advanced level learners in the academic thesis text genre.

유자차 부산물인 유자즙의 분말화 연구

남혜원 ( Hae Won Nam ),현영희 ( Young Hee Hyun ) 한국식품영양학회 2003 韓國食品營養學會誌 Vol.16 No.4

중년 주부들의 죽에 대한 인식 및 기호도 조사

남혜원 ( Hae Won Nam ),변진원 ( Jin Won Pyun ),현영희 ( Young Hee Hyun ) 한국식품영양학회 2009 韓國食品營養學會誌 Vol.22 No.3

This study was carried out to investigate the perception and preference of the Korean gruels. The survey was conducted among housewives living in Seoul and Gyeonggi province using a questionnaire during September 2008. The responses of 313 housewives were analyzed by SPSS program. The results were as follows. The gruel served as a dainty or therapeutic diet. Among the subjects, 37.2% liked gruel because of `special treat` or `easy to digest`, The reason of dislike of gruel was absence of chew or cumbersome cooking. They usually cooked gruel at home, and considered that goods on the market were expensive or unsanitary. The highly perceptive gruel was Potjook, Dakjook, Hobakjook. Jeonbokjook, Hobakjook, Dakjook were mostly preferred in order. Socio-demographic factors didn`t affect the awareness of gruel, but there were significant correlations between the preference of gruel and the state of employment or monthly income. It is necessary to develop various and convenient to cook gruels to be consumed, riding on the trend of well-being and slow-food.