• 대한영양사협회학술지
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• 제26권1호
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• pp.30-41
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• 2020

As the morbidity of chronic diseases such as diabetes and high blood pressure has increased, the frequency of oral dryness upon taking drugs for a long time or several drugs at the same time has greatly increased. This study was conducted to investigate the status of oral dryness and utilize the data to develop treatment products. Surveys were assembled from October to December 2018, and a statistical analysis of the 144 responses was conducted. The surveyed consisted of 60 males and 84 females, with 31.3% of those in their 70s and older. Among them, 100 people took drugs for chronic diseases, while 27 people took drugs for more than 10 years and less than 20 years. Exactly 23 respondents who took drugs suffered from more than two types of chronic diseases, of which high blood pressure was the most cited, followed by hyperlipidemia and diabetes. Regarding complications, oral dryness (33.8%) was the most frequent, and there were significant differences in the degree of discomfort when taking medicine, especially for oral dryness depending on the age (P<0.05). Groups that took medicine showed severe symptoms of dry mouth, especially when waking up at night or in the morning (P<0.001) and eating food (P<0.01), and had difficulty in swallowing food (P<0.01) and speaking (P<0.01). Exactly 89.6% of the respondents didn't take lozenges (candy) for improvement of oral dryness, and the type of the product that they wanted to purchase the most was candy (45.1%). Respondents worried about rising blood sugar, dental caries, and calories when eating candy for relieving dryness (P<0.01).

• 월간포장계
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• 통권250호
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• pp.65-69
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• 2014

• 한국식품영양학회지
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• 제25권3호
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• pp.454-459
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• 2012

The objective of this study was to investigate the perception of ginseng and ginseng products among university students living in Yeongsu, Ganwon-do. 196 university students participated in the survey for our study. The ginseng intakes of male students(59.1%) was significantly(p<0.05) higher than the intake of female students(40.9%). The primary reasons for consuming ginseng were to "Maintain my [one's] health" and to, "Restore my [one's] energy". The reasons for not consuming ginseng were "Taste" and, "Physical constitution". Consumers purchased the following ginseng products at the market: For males, ginseng wine(21.7%), ginseng beverage(17.4%), ginseng candy(17.4%) and ginseng kimchi(17.4%) for females, Korean ginseng snacks(23.3%), ginseng yogurt(20.9%), ginseng candy(14.0%), and ginseng jelly(11.6%).

• Asian-Australasian Journal of Animal Sciences
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• 제21권6호
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• pp.896-902
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• 2008

The objective of this research was to create a new probiotic candy with good flavor and healthy benefits by using the response surface method and a sequential quadratic programming technique. The endpoint was to increase the varieties of dairy products and enhance their market values. In this study, milk was mixed with yogurt cultures (Lactobacillus bulgaricus, Streptococcus thermophilus) and probiotics (L. paracasei, Bifidobacterium longum) and incubated at $37^{\circ}C$ for 20 h. The samples were blended with lyoprotectants (galactose, skim milk powder and sucrose), freeze dried and then mixed with sweeteners (lactose and xylitol) to improve the texture for forming tablets. The processing conditions were optimized in two steps: the first step constructed a surface model using response surface methodology; the second step optimized the model with a sequential quadratic programming procedure. Results indicated that skim milk inoculated with L. delbrueckii subsp. Bulgaricus, S. thermophilus, L. paracasei subsp. paracasei and B. longum and blended with 6.9% of galactose, 7.0% of sucrose and 8.0% of skim milk powder would produce a new probiotic candy with the highest viability of probiotics and good flavor. A relatively higher survival of probiotics can be achieved by placing the probiotic candy product in a glass bottle with deoxidant and desiccant at $4^{\circ}C$. These probiotic counts remained at 106-108 CFU/g after being stored for two months.

• 한국콘텐츠학회논문지
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• 제13권9호
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• pp.58-71
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• 2013

이 논문은 <초록물고기>, <박하사탕>, <오아시스>을 중심으로 이창동의 영화세계를 탐구하려고 한다. <초록물고기>, <박하사탕>, <오아시스>, 세 작품 모두 사회현실에 역동적으로 반응하는 인물의 내면세계를 영화의 중심에 놓으면서 주인공과의 감정적 동일화를 통한 연민을 기반으로 정서적, 감성적 유대감을 촉발시킨다는 공통점을 지닌다. 이때 <초록물고기>와 <박하사탕>은 주인공의 내면묘사에 있어서 객관적 리얼리티에 충실한 사실성과 함께 리얼리즘에서 이탈하는 과잉의 비극성을 보인다. <오아시스>는 주관적 내면을 형상화하는데 있어서 환상성이 교차하며 현실과 환상이 뒤섞인다. 이러한 탐구 과정에는 인물의 내면을 매개로하는 리얼리즘적 비판정신, 리얼리즘 양식에 균열을 가하는 탈-리얼리즘 기법, 그리고 정신 분석학적 측면에서의 스크린의 환상작용을 토대로 논의 될 것이다.

• 한국식품영양과학회지
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• 제25권3호
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• pp.379-383
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• 1996

To evaluate the methanol extract from Pinus strobus leave as a possible ingredient of health food, the sensory analysis and an animal experiment were designed using cookie, candy or chewing gum containing the methanol extract. Cookie, candy and chewing gum which contained 0.4%, 0.25% and 0.3% of the methanol extract, respectively, were prepared by Haitai Confectionary CO.. Sensory analysis of the products was evaluated by hedonic scale. Our results indicated that the addition of the methanol extract to the products provides better sensory perception in hedonic score and higher preference number than control, especially in candy and cookie. In the animal experiment, the chickens fed diet containing 10% of the cookie powder for 2 weeks exhibited a reduction of the serum cholesterol level by 18%, compared with the chickens fed basal diet. This result suggested that the methanol extract from P. strobus leave contained a potential ingredient to reduce the concentration of serum cholesterol. Therefore, extract from Pinus strobus leaves can be used as an ingredient of health food.

• 치위생과학회지
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• 제12권1호
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• pp.45-53
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• 2012

본 연구는 각종 구취제거방법 중 효과적인 방법들을 시행하여 효율적인 구취제거 방안을 마련하고자 시행하였다. 2007년 4월 2일부터 2007년 4월 13일까지 서울 S보건대학 치위생과 재학생 중 만 20세에서 22세의 여학생 17명을 대상으로 실시하였다. 실험대상자는 구취제거방법을 시행하지 않은 대조군, 잇솔을 사용한 잇솔질군, 구강위생보조용품인 혀세정기구 사용군, 사탕섭취군(무설탕), 껌 저작군(무설탕)으로 분류하였다. 이를 통하여 구취감소를 측정하고 비교 분석하여 다음과 같은 결과를 얻었다. 1. 대조군과 실험군의 구취는 시간이 경과함에 따라 실험 20분 경과까지 통계적으로 유의하게 감소하였다(P<0.05). 2. 잇솔질군의 구취는 대조군에 비하여 실험 5분 경과부터 실험 20분에 이르기까지 통계적으로 유의하게 낮게 나타났다(P<0.05). 3. 혀세정기구 사용군의 구취는 잇솔질 사용군에 비하여 통계적으로 유의한 차이를 보이지 않았다(P>0.05). 4. 사탕섭취군의 구취는 실험 5분 경과에서 대조군과 유의한 차이를 보였다(P<0.05). 5. 껌 저작군은 저작 후 10분 경과까지 대조군과 차이를 보이며 통계적으로 유의하게 낮게 나타났다(P<0.05).

• Journal of Microbiology and Biotechnology
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• 제25권1호
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• pp.74-80
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• 2015

Skin is the soft outer covering of vertebrates that provides protection from pathogenic infection, physical damage, or UV irradiation, and controls body temperature and water content. In this study, we examined the effects of oral intake of kimchi-derived Lactobacillus plantarum K8 lysates on skin moisturizing. In an in vitro study, we observed that the hyaluronic acid content increased in HaCaT cells treated with L. plantarum K8 lysates. Oral administration of L. plantarum K8 lysates effectively attenuated the horny layer formation and decreased epidermal thickening in DNCB-treated SKH-1 hairless mice skin. The damage to barrier function was reduced after 8 weeks of oral administration of L. plantarum K8 lysates as compared with that in the atopic dermatitis mice. For the test with volunteers, we manufactured experimental candy containing 2.1% L. plantarum K8 lysates, while control candy did not contain bacterial lysate. A significant increase in hydration in the experimental candy-administered group as compared with the control candy-administered group was observed on the face after 4 and 8 weeks, and on the forearm after 4 weeks. Decreases in horny layer thickness and TEWL value were observed on the face and forearm of the experimental group. Together, the in vitro cell line and in vivo mouse studies revealed that L. plantarum K8 lysates have a moisturizing effect. A clinical research study with healthy volunteers also showed an improvement in barrier repair and function when volunteers took L. plantarum K8 lysates-containing candy. Thus, our results suggest that L. plantarum K8 lysates may help to improve skin barrier function.

• 한국식품조리과학회지
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• 제18권2호
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• pp.262-273
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• 2002

This study was conducted to investigate the general utilization and preference for the western desserts from confectioneries and hotels by the female university students in Seoul and Kyunggi area. The most high frequency of utilizing western desserts from confectioneries was 1∼3 times a month. Five items of confectionary dessert (chocolate, jelly, candy, cookie and ice cream) were preferred by house-dwellers and non-food science majors. And the families with higher income favoured chocolate and pie. The purchasing frequency of western desserts from confectionery was far more frequent in jelly and candy(1∼3 times a week) compared with chocolate, pies and cookies(1∼3 times a month) and sherbet and ice cream(1∼4 times a year). Hotel was used less frequently for purchasing western desserts. Cake was recognized well as a western dessert by the house-dwellers, and ice cream was recognized better by the apartment-dwellers (p＜0.05). And the respondents with food science major had a wider preference for cake, pudding and ice cream(p<0.05).

• 근관절건강학회지
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• 제26권3호
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• pp.205-213
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• 2019

Purpose: This study was to investigate the effects of Carbohydrates on blood glucose levels in healthy adults after taking the monosaccharide glucose and disaccharide candies. Methods: This study was experimental research using a randomized controlled trial. Participants were college students who could agree the purpose of the study and participated voluntarily and met the selection criteria. Considering the dropout rate, 25 subjects in each group were included. The assignments of the experimental group and the control group were randomly assigned, and this study used the allocation concealment. Glucose tablets of 15g in the experimental group, and 15g sugar of candies in the control group were orally ingested. Blood glucose was measured before ingestion, 10 minutes, 15 minutes, and 30 minutes after ingestion. Results: There were no statistically significant differences in blood glucose of 10 minutes (U=406.00, p=.069), 15 minutes (U=370.00, p=.264), and 30 minutes after ingestion (U=337.00, p=.634) between experimental (glucose tablet oral ingestion) and control groups (mint candy oral ingestion). Conclusion: There was no difference in the blood glucose level up to 30 minutes after ingestion of monosaccharide glucose and disaccharide candy. Through this study, the decision to use either candy or glucose tablets in the event of hypoglycemia can be chosen according to the patient's preference.