• Proceedings of the Korean Geotechical Society Conference
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• 2009.09a
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• pp.829-834
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• 2009

Alluvial soil is one of the most difficult grounds for tunneling works due to the insufficient ground strength and excessive ground water inflow. Dduk island in Seoul has a wide alluvium developed by two rivers, Han and Jung-Ryang. Subway tunnel of $\bigcirc\bigcirc$ line planed across Dduk island has highly poor ground conditions due to small cover and deeply developed alluvium. Moreover, much part of this tunnel is located parallel to the bridge foundations of another railway with a small horizontal distance. Original design was done in 2002 and construction has been in progress. During the construction, tunnel design has been partly changed and adjusted for the complex ground condition and the demand from related organizations. This paper intend to introduce the urban tunnel design and construction in alluvial soils. This line could be divided three sections(A, B, C) according to ground and adjacent conditions. Section A is featured by mixed tunnel faces consisted with alluvial soils and weathered or weak rocks. The feature of section B is that tunnel underpasses near the bridge foundations of another subway. Lastly, section C with a very short length is the most difficult construction conditions due to the small cover, poor ground, obstacles on and underneath ground surface.

• Journal of the Korean Society of Food Culture
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• v.15 no.3
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• pp.225-232
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• 2000

The Purpose of this study was to understand the China Yunnan Baizu food. This study was performed a visit market based on in- depth interview with food experts those who lived in Baizu province. The results were summarized as follows. The main food of Baizu were Bab, Dduk(BaBa), Nuddle(Mi xian) made from rice. They ate all kind of food from vegetables, fish, and pork, but the remarkable thing was that there were practical limit to select the ingredient. They would use some fermented products such as Pao-chai, Yan-chai, Zha. Pao-chai was fermented vegetables like Kimchi, Yan-chai was similar with Changachi in Korea, and Zha was prepared from meat and fish. Menus for Banquets were included 8 kinds of cold appetizer, 8 kinds of hot dishes, and 2 kinds of sweet desserts. The ingredients were local products and they considered hot, sour, cold taste importantly. The method of cooking was simple and Rusan, Sengpi was the most traditional Baizu food. Ru san is one of dishes prepared from the milk, and milk pedimented product. Sengpi was uncooked pork.

• Journal of the East Asian Society of Dietary Life
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• v.21 no.2
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• pp.200-206
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• 2011

This study verifies that green rice, which has limited usage as a component of foodstuff, can be used as a fundamental ingredient in the production of food, due to its in mechanical characteristics. Analysis of 100% green rice Garaedduk showed it had lower values for hardness, cohesiveness, springiness, and chewiness, and higher values for adhesiveness compared with rice Garaedduk. Sensory characteristics of the Garaedduk made with green rice (100%) were evaluated as the best for color, flavor, taste & moisture, and the Garaedduk made with brown rice had the most coarseness. The best overall acceptability was for Garaedduk made with green rice (50%) followed in order by Garaedduk made by brown rice and Garaedduk made with rice flour.

• Korean journal of food and cookery science
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• v.28 no.2
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• pp.111-121
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• 2012

The purpose of this study was to investigate the quality characteristics of Garaedduk with regard to the amount of added whole soybean curd (Chun-Tofu). Whole soybean curd was added in amounts of 0, 3, 6 and 9%. Whole soybean curd Topokki dduk was stored at room temperature for 48 hours. The moisture contents had no significant difference for increases in the amount of whole soybean curd. The L value and b values of Garaedduk increased significantly with increases in the amount of whole soybean curd. Texture characteristics of Garaedduk measured with a texture analyzer revealed that hardness and cohesiveness decreased significantly for different amounts of whole soybean curd, and hardness increased significantly and cohesiveness and chewiness decreased with increase of storage time. As for sensory characteristics, samples with 9% added whole soybean curd rated higher in overall acceptability compared with other samples. In regard to cooking properties, water absorption increased and solid contents decreased with increases in the amount of whole soybean curd. Therefore, Garaedduk containing 9% whole soybean curd was most preferable.

• Proceedings of the KAIS Fall Conference
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• 2011.05b
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• pp.1064-1067
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• 2011

술을 안정적으로 제조하기 위하여서는 좋은 밑술을 제조하는 것이 중요하며, 밑술을 제조 하는데 있어서 재료형태에 따라 죽, 구멍떡, 백설기, 고두밥을 만들고, 이를 이용한 밑술을 제조 하였다. 밑술의 제조에 있어서 발효시간, 재료의 형태에 따른 이화학적 성분을 분석하였고, pH는 재료의 형태에 관계없이 24시간 후부터 전부 4이하였으며, 총산은 36시간 까지는 급격히 증가되었다가 유지하는 경향을 나타내었다. 당도는 24시간 까지 증가하였다가 발효에 따라 감소하여 알코올로 전화되는 것을 알 수 있었다. 총당과 환원당도 발효에 따라 알코올로 전화됨으로써 당도와 비슷한 경향을 보였다. 효모수는 초기에는 $9.2{\times}10^6{\sim}3.0{\times}10^7$ CFU/mL 수준 이였고, 죽구의 경우 담금 초기에는 $6.9?{\times}10^6$ CFU/mL 에서 24시간 후에는 $2.1{\times}10^8$ CFU/mL 으로 다른 구 보다 더 상승 하다가 60시간에서 72시간째에는 감소하는 경향을 보였다. 발효 48시간 후 에는 $8.7{\times}10^7{\sim}1.9{\times}10^8$ CFU/mL 수준으로 존재 하였다. 이상의 결과로 48시간부터는 밑술로 사용을 해도 충분하다고 생각된다.

• Journal of the Korean Society of Food Culture
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• v.13 no.5
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• pp.393-403
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• 1998

This study was conducted to investigate the contemporary dietary life of residence in Kyunggi province. People living in Kimpo, Yoju districts(farm villages), Kapyung districts (mountain villages) and Hwasung districts (fishing villages) were selected for this research as subjects from August S to 19,1997. The results of the survey are summarized as follows: 1. Cooked rice was a staple food. However nuddles and soojaebees(soup with dough flakes) was taken as lunch or snacks but Juk(rice guel) or Dduk(rice cake) was not treated as a meal. 2. Dishes were consisted with soup or chigae, kimchi and namul(seasoned vegetables), and fishes, meats, salted sea foods, dried fishes, jangacchi(dried seasoning radish) were also taken by sometimes. 3. Soy sauce, bean paste, red pepper bean paste were made by every home even if they were very busy. 4. Festival days such as New Year's Day, daeborum(the 15th day of January), chusok(mid-autumn festival), and kosaa(October ceremony) and dongee(one of 24 seasons by lunar calendar) are skipped oftenly and slowly forgotten by people. They do not celebrate Samgin-nal(the third day of March), Buddha's birthday(the 8th day of April by lunar calendar), danoh(the 5th day of May), yoodoo(the 15th day of June), chilsok(the 7th day of July), Jungyang(the 9th day of September) and the last day of the year either 5. Due to improved kitchen system, we couldn't see the old kitchen devices.

• The Journal of the Convergence on Culture Technology
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• v.4 no.4
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• pp.295-300
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• 2018

This study was conducted to aerermine the sensory evaluation and the texture characteristics after making Jeolpyeon added to Laver powder(0~8%) in according to concentration which has nutritive value and medical effect of Jeolpyeon traditional dduk. As the result of the values of Hunter color system, the L-values of the laver powder Jeolpyeon significantly decreased, and the a-values also significantly increased(p<0.05). The b-values Jeolpyeon added with laver powder higher than the control group. As the amoung of laver powder added has increased, the b-values has dropped showing a green color. In case of texture analysis hardness, cohesiveness and gumminess of laver powder Jeolpyeon increased(p<0.05). Also, the results of the sensory evaluateion showed that the 4% laver powder Jeolpyeon had the highest scores.

• Journal of the East Asian Society of Dietary Life
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• v.20 no.4
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• pp.589-595
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• 2010

The purpose of this study was to investigate the practical application and optimum conditions for adding functional dropwort, which is rich in physiological activity to Sulgidduk, toward developing dropwort-added dduk as a healthy food. To this end, samples of Sulgidduk with 0, 1, 3, 5 and 7% added dropwort powder were prepared, stored for 2 days at $20^{\circ}C$, after which the water content, chromaticity, and mechanical and sensory quality characteristics were measured. The results were as follows. The water content of nonglutinous rice powder and dropwort powder used for dropwort-added Sulgidduk was 41.73% and 3.5%, respectively. The water content decreased with increasing amounts of dropwort powder the group with 7% added dropwort powder was 33.88%, the lowest. For chromaticity, the L value decreased with increasing amount of dropwort powder with significant differences between groups with different added amounts (p<0.001). The a and b values increased with increasing amount of dropwort powder while they were 7.21 and 29.22, respectively, in the 7% dropwort powder-added group with significant differences between samples (p<0.001). For mechanical quality characteristics hardness decreased with increasing of amount of dropwort powder with significant differences between samples (p<0.001). There was no difference between samples in cohesiveness and springiness. Gumminess increased with increasing amount of dropwort powder with significant differences between samples (p<0.05). Chewiness and adhesiveness had a tendency to decrease with increasing amounts of dropwort powder. Overall acceptability was in the order of 3%, 5%, 1%, 7%, and 0% dropwort powder-added groups. Overall, for dropwort powder added Sulgidduk, the quality of flavor, color and taste was acceptable, compared to other powder-added groups. The 3% dropwort powder-added group was highly rated in general preference making it most desirable for making dropwort powder-added Sulgidduk.

• Korean journal of food and cookery science
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• v.24 no.6
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• pp.856-860
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• 2008

We prepared Tofu-sulgi by adding tofu and then analyzed the final product in terms of its nutritional quality, rheological characteristics and sensory tests. While the calorie quantity of Sulgi with Tofu was relatively low compared to that of Baeksulgi, it contained the dietary fiber, calcium and iron that were not present in Baeksulgi. Since Baeksulgi holds a large amount of carbohydrates, it shows a higher weight due to its dense fiber. On the other hand, Sulgi with Tofu showed a relatively low level of tofu protein despite the increased amount of tofu protein. This demonstrated the soft characteristics of Sulgi with Tofu. Also, the results of the sensory test showed that Sulgi with Tofu exhibited a higher preference than Baeksulgi in terms of its taste, flavor and fiber content. The preparation method of Sulgi with Tofu in this study used the natural grinding of tofu without removing the moisture. Also the use of both non-glutinous and glutinous rice flour that can be obtained easily in the public market, are convenient due to their characteristics of easy storage and no property change. Therefore, the preparation method of Sulgi with Tofu is quite convenient as compared to that of traditional Dduk (Korean rice cake) including Baeksulgi. From the perspectives of nutritional content, rheological characteristics and taste preference, Sulgi with Tofu fared better than Baeksulgi. Considering the overall quality characteristics of Sulgi with Tofu, we believe that the addition of tofu could contribute positively toward the quality characteristics of Sulgi.

• Culinary science and hospitality research
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• v.15 no.1
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• pp.94-104
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• 2009

This study examined the quality characteristics of Garaedduk with raw rice bran in addition of the control at 10%,20%,30% & 40% and to measure the mechanical and sensory quality characteristics in order to show the optimum addition ratio and production condition. As a result of supplement of raw rice bran with 10% up to 40% in all research groups, we have founded out as follows. First of all, moisture content decreased and the "L" score which represents the brightness of Garaedduk showed 68.89 in the control which was non supplemented Garaedduk. L-value decreased. However, a-value increased significantly and b-value increased except in the control group. In the experiment on hardness, it showed 0.69 in the control group and 0.92 in Garaedduk supplemented 10% of raw rice bran. Also, there was significant difference in hardness depending on supplement amount of rice bran and storage period. In the experiment on sensory evaluation of color and flavor in the panel test, all supplement groups showed higher scores than the control group. Also, there was significant difference in the taste depending on the amount of raw rice bran. As a test result, the overall acceptability by sensory evaluation was observed as 20%>10%>40%>30%> in the raw rice bran supplement group.