• Journal of Practical Agriculture & Fisheries Research
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• v.15 no.1
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• pp.53-61
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• 2013

To improve the quality of rice candy, We studied on manufacturng method and characteristic of rice candy by adding ratio of red ginseng marc. The results obtained were as follows: The boiled rice was added with 15 % malt extract to 1.2 times. After it was saccharified for 12 hours to 70℃, we concentrated it and made black rice candy. Then red ginseng marc was dried at 18% of moisture content and disrupted to 30 mesh below for manufacturing red ginseng marc's powder. Maintained at about 100℃, black rice candy added red ginseng marc's powder. These were mixed evenly and dried. Finally, rice candy adding red ginseng marc was completed. According to the characteristics of rice candy by adding red ginseng marc, the more amounts of red ginseng marc was increased, the less hardness and adhesiveness of rice candy was decreased. Also the brightness of the color difference was decreased. but yellowness and redness was increased. When adding red ginseng marc at 17.5%, it was evaluated to the good score in sensory evaluation.

• The Korean Journal of Nuclear Medicine
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• v.19 no.1
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• pp.45-47
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• 1985

We conclude that Nuclear Medicine technology has much to offer in the diagnosis of cardiovascular pathologies. Its potnetials have yet to be fully appreciated by those who have access to the facility, as also by those who practise speciality with resigned pessimism.

• Journal of the Korean Dietetic Association
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• v.24 no.1
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• pp.19-30
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• 2018

The primary objective of this study was to develop an optimal composite recipe for ginger extract candy with Salicornia herbacea L., for consumption during the first trimester of pregnancy. The secondary objective was to examine quality characteristics of the candy. The physical and mechanical properties and sensory properties for pregnant women in were measured, and these values were applied to mathematical models. Time of stirring water solution, saltiness, pH, and redness of the candy increased as concentrations of ginger juice did, but variations in pH were not significant. The hardness values of the candy ranged from 3,063.90 to $5,681.65dyne/cm^3$. The average values of sweetness and time stirring the water solution were 5.36% and 14.1 minutes, respectively. However, hardness and sweetness stirring water solution were not significant. The range of sensory values of color (P<0.01), flavor (P<0.05), sweetness, saltiness, spiciness, and overall quality (P<0.05) ranged from were 3.73~5.32, 4.05~5.05, 3.67~5.14, 3.59~5.09, 3.55~5.15, and 3.32~5.45, respectively. Results suggest that ginger extract candy with Salicornia herbacea L. should be comprised of 7.37 g of ginger juice and 1.77 g of salt. Consequently, it could be a functional candy for pregnant women.

• Journal of the East Asian Society of Dietary Life
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• v.12 no.3
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• pp.235-240
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• 2002

In this study, rice candy was produced with mulberry leaf and its effect on the lowering blood glucose level was assessed. The results were as follows: The recovery rate of mulberry leaf powder was 32.7%. The contents of crude protein, lipid, ash and crude fiber of mulberry leaf were 19.54%, 4.82%, 12.80%, and 11.27%, respectively. The sensory evaluation revealed that the rice candy added with 1% mulberry leaf powder showed slightly hi인or palatability score than that of 2%, but we decided that 2% addition of mulberry leaf powder would be preferred over 1% if considering both the physiological function and the sensory acceptability. The blood glucose level after ingesting the rice candy with mulberry leaf lowered by 31%, more than that of control.

• Food Science and Preservation
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• v.8 no.2
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• pp.146-150
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• 2001

The candy was prepared from starch syrup and sugar added with puree, extract and powder of Doraji, respectively. When three times extracted with 95% ethanol for 12 hours at $25^{\circ}C$ and 4 hours at 51$^{\circ}C$ and 78$^{\circ}C$, the extract contents were 22.6%, 25.8% and 25.3%, respectively. L-value of candy which was made of puree and extract of Doraji was lower than that of control. As the content of puree and extract of Doraji is increased, L-value was decreased. In case of added with puree, extract and powder, a and b-values were higher than those of control. Quality of the candy in sensory evaluation was the best when 20% of puree, 2% of extract and 5% of powder were added to the starch syrup and sugar, respectively. The result of preference test with various model, Bokjumony (Korea traditional purse) was the best in eye freel and ellipse was the best in mouth feel. The calories of candy were 2999.6 ㎉/100g in puree 20%, 358.3 ㎉/100g in extract 2% and 352.1 ㎉/100g in powder 5%.

• FLOWER RESEARCH JOURNAL
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• v.26 no.4
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• pp.195-201
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• 2018

The plant morphological and chromosome characteristics of 'Bonanza', 'Coral Candy' and 'Purple Crystal', a formolongi-Asiatic (FA) interspecific hybrid species bred at the National Institute of Horticultural Science, Rural Development Administration (RDA), were investigated in this study. The flowering time of these species were found to have some variation. 'Bonanza' flowers in the middle to late June (medium-late maturing cultivar), 'Coral Candy' in the mid of June (medium maturing cultivar), and 'Purple Crystal' was observed to be in early June (early maturing cultivar). The flowering direction of all three cultivars are upward facing flowers and having a weak fragrance. The height of the plants was recorded in the range between 101.0 cm ('Purple Crystal') to 142.3 cm ('Bonanza'), thus they are able to develop cut flowers with excellent stem elongation. Flower diameters of 'Bonanza' (17.1 cm) and 'Coral Candy' (16.9 cm) were classified to be large sized flowers. On the other hand, 'Purple Crystal' had a narrow flower diameter (12.3 cm) with an outer petal width of more than 4.0 cm. Leaf length was observed for 'Bonanza' (15.7 cm), 'Coral Candy' (19.7 cm), and 'Purple Crystal' (11.1 cm). Chromosome analysis was done using FISH technique. Results revealed that all three cultivars were observed as triploids (2n=3x=36). FISH analysis also showed 5S/45S rDNA of 'Bonanza', 'Coral Candy' and 'Purple Crystal' as 4/11 loci, 4/12 loci, and 4/11 loci, respectively. The results of the FISH analysis are useful as markers to distinguish cultivars, since the patterns of rDNA observed on the remaining chromosomes are significantly different except FISH patterns of chromosome #3.

• FLOWER RESEARCH JOURNAL
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• v.18 no.1
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• pp.23-28
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• 2010

This study was conducted to determine the optimal rooting media composition and plant growth regulators for the mass production of new three cultivars in Dendrobium. Rooting medium experiments showed that shooting rate of 'Fizz' was the highest in perlite (Per) and vermiculite (V) mixture (1 : 1, v/v). Rooting rate of 'Prince' was 10% in the same treatment 60 days after cutting, while those of 'Candy' and 'Fizz' showed no shooting. With various kinds of auxin and different levels of concentrations, shooting rate in the other cultivars except 'Candy' increased highly at 60 days after cutting. Whereas, there were no differences between control and treatment except that of 'Fizz' with 200 ppm of IBA treatments showing 86.7%. Rates of cutting with leaves of 'Candy' and 'Fizz' were fairly high with 200 ppm of IBA compared to the control. Rate of rooting of 'Prince' was twice with 200 ppm of IBA or 50 ppm of NAA compared to the control. With various kinds of cytokinin and different concentrations, shooting rate of 'Candy' was 20% with 50 ppm of BA at 60 days after cutting; however, that of 'Fizz' increased in all treatments in 30 days after cutting and reached 100% with 200 ppm of BA compared to the control which was 77% at 60 days after cutting. Kinetin treatment had little effect on shooting rate compared to control at all concentrations. Treatment with 200 ppm of BA had clear effect on the rate of cutting with leaves of 'Fizz' and 'Prince', which was similar to shooting rate. However, the same treatment of BA had no effect on the rooting rate in all cultivars.

• Food Science and Preservation
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• v.12 no.4
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• pp.336-343
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• 2005

This study was conducted to investigate the quality characteristics of candy products added with hot-water extract of korean mountain ginsengs as the useful food materials. Water content of the products were $0.41{\sim}0.88\%$. Candy product with $5\%$ addition showed the highest content($87.5\%$) in Brix. pH ranges of the products were $5.50{\sim}5.56$. In terms of Hunters color value, L value was lower in $10\%$ candy product(56.40) than that of other products, while a and b value were increased in $10\%$ candy product. Sucrose was the major free sugar of candy products, and major organic acids were malic, tartaric and citric acid. Free amino acids were predominantly arginine, serine, aspartic acid and proline. The major minerals were K, Mn, Na and Mg. Antioxidant activity of candy products were about $64.28{\sim}70.88\%$ compared to $96.81\%$ of BHA(200 ppm). Result of sensory evaluation of $10\%$ candy products gained higher sensory score in overall acceptance, compared to the other products.

• Horticultural Science & Technology
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• v.31 no.3
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• pp.388-392
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• 2013

A spray chrysanthemum cultivar 'Green Candy' was released by National Institute of Horticultural & Herbal Science, Rural Development Administration, in 2009. The cross between 'Yoko Ono', a spray chrysanthemum cultivar with light yellowish-green double type, and 'Green Bird', a spray chrysanthemum cultivar with vigorous and green double type, was made in Suwon in 2006. After the evaluation of the characteristics under shade culture in summer and retarding culture in spring and consecutive selection from 2007 to 2009, 'Green Candy' was selected finality. The natural flowering time of 'Green Candy' is October 28th, and it is possible to flower all year-round by shade and light culture. It has double flower type with green petals. The growth of plant is very vigorous and the color of the petals is stable when the variety is cultivated under high temperature conditions in summer season. The diameter of flower is 4.1 cm. The numbers of flower per stem and petals per flower are 12 and 217, respectively. The days for flowering under the short day treatment are about 58 and its vase life is 18.1 days in autumn season. 'Green Candy' was applied as No. 2010-212 on March 5, 2010 for variety protection and the plant variety protection rights have been registered as No. 3633 on August 2, 2011 at the Korea Seed and Variety Service.

• Journal of Nutrition and Health
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• v.13 no.2
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• pp.104-108
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• 1980

The present dissertation intends to examine whether the use of deterirated candies on the market causes the acetic acid fermentation, and upon scrutiny the result is as follows. 1) 0.5% yeast extract as the sourse of nitrogen is added to 25% candy solution; as a result, the condition of alcoholic fermentation of 8.3% alcohol is favorable. 2) 0.5% yeast extract is added to candy solution after alcoholic fermentation; as a result, 0.2% increase of acidity per hour shows an active acetic acid fermentation of final 6.93%. 3) Acetic acid fermentation by the use of deteriorated candy as sugariness material makes possible up to 90% fermentation ratio through submerged aeration process, and shows 0.092% increase of acidity per hour.