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公开(公告)号：KR1020140125948A
公开(公告)日：2014-10-30
申请号：KR1020130043563
申请日：2013-04-19
Applicant: 경북대학교 산학협력단 , 대한민국(농촌진흥청장)
IPC: A61K31/37 , A61K31/352 , A61P7/02 , A61P7/00
Abstract: 본 발명은 페놀화합물을 유효성분으로 포함하는 항혈전용 조성물에 관한 것이다. 본 발명에 따른 페놀 화합물은 트롬빈 작용에 의해 유도되는 혈장의 응고를 저해하는 항응고 활성이 우수하고, 항혈전제인 아스피린(aspirin)보다 항혈전 활성이 우수하여 항혈전제로 유용하게 사용할 수 있다.
Abstract translation: 本发明涉及包含酚化合物作为活性成分的抗血栓形成组合物。 根据本发明的酚化合物对于抑制凝血酶诱导的血浆凝固具有优异的抗凝血活性，并且与作为抗血栓形成剂的阿司匹林相比具有优异的抗血栓形成活性，因此有效地用作抗血栓形成剂。
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12.发明公开항산화활성이 우수한 볶음팥 추출물과 이를 유효성분으로 하는 기능성 볶음팥 티백 및 기능성 볶음팥 음료 有权改良ADZUKI BEANS提取物，改进抗氧化剂和功能性食品ADZUKI BEANS茶包和功能性食品ADZUKI豆类包装食品
公开(公告)号：KR1020140015968A
公开(公告)日：2014-02-07
申请号：KR1020120082553
申请日：2012-07-27
Applicant: 대한민국(농촌진흥청장)
CPC classification number: A23L2/38 , A23F3/34 , A23L2/39 , A23V2002/00 , A23V2200/02 , A23V2250/2116 , A23V2250/2132 , B65D85/808
Abstract: The present invention relates to roasted Adzuki bean extract with excellent antioxidative activities, functional roasted Adzuki bean tea bags including the same as an active ingredient, and functional roasted Adzuki bean beverage including the same. More specifically, the present invention relates to roasted Adzuki bean extract with excellent antioxidative activities, which is able to manufacture functional roasted Adzuki bean tea bags and roasted Adzuki bean beverage with excellent antioxidative activities compared to common leached tea generally distributed in market by manufacturing roasted Adzuki bean extract by roasting Adzuki beans at a predetermined temperature for a predetermined time and powderizing, and further, to create new consumption needs as functional food as well as Adzuki bean paste and sweet jelly of Adzuki beans; functional roasted Adzuki bean tea bags including the same as an active ingredient; and functional roasted Adzuki bean beverage. [Reference numerals] (AA) Temperature: 180-200°C; (BB) Time: roatst for 10-14 minutes; (CC) Cool manufactured Adzuki beans and coarsely pulverize; (DD) Pack 5-10 g in tea bag; (S1) Material preparation step; (S1-1) Raw material preparation and selection; (S2) Roasted Adzuki bean tea manufacturing step; (S3) Roasted Adzuki bean tea packaging step
Abstract translation: 本发明涉及具有优异抗氧化活性的具有优良抗氧化活性的烤小豆提取物，包括其作为活性成分的功能性烤小豆茶袋，以及包含其的功能性烤小豆豆饮料。 更具体地说，本发明涉及具有优良抗氧化活性的具有优良抗氧化活性的烤小豆提取物，其能够制造功能性的烤小豆茶袋和具有优异抗氧化活性的焙烤小豆饮料，与通常在市场上通过制造烤Adzuki的普通浸提茶相比 豆提取物通过在预定温度下焙烧小豆预定时间并粉化，并且进一步产生新的消费需求作为功能食品以及小豆豆和甜菊的甜小豆; 功能性烤小豆茶袋包括与活性成分相同的; 和功能性烤小豆豆饮料。 （标号）（AA）温度：180-200℃; （BB）时间：漫步10-14分钟; （CC）冷却制造小豆，粗粉碎; （DD）包装5-10克茶袋; （S1）材料制备步骤; （S1-1）原料制备与选择; （S2）烤小豆茶制作步骤; （S3）烤小豆茶包装步骤
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14.发明授权설포닐우레아계 저항성 물달개비 방제용 포마 마크로스토마비더블유씨05-8-3-2 균주 및 이를 이용하여 제조되는균사체 현탁액 有权PHOMA MACROSTOMA BWC05-8-3-2具有抗疟药效力的单克隆抗体单克隆抗体和MYCELIA悬浮液
公开(公告)号：KR100769364B1
公开(公告)日：2007-10-31
申请号：KR1020060033291
申请日：2006-04-12
Applicant: 대한민국(농촌진흥청장)
IPC: C12N1/20
Abstract: 본 발명은 설포닐우레아계 저항성 물달개비류에 기주특이적으로 기생하여 이에 대한 제초활성을 갖는 포마 마크로스토마 BWC05-8-3-2 균주를 선발하고, 이 균주를 배양하여 설포닐우레아계 저항성 물달개비류 방제에 효과적인 균사체 현탁액을 제공하는 것이다.
본 발명 균주를 이용하여 제조된 균사체 현탁액을 물달개비류에 접종하면 물달개비류를 선택적, 환경친화적으로 제초할 수 있을 뿐만 아니라 본 발명의 균주가 접종 후 내구성이 강한 분생자각을 형성함으로써 제초지속성을 갖는다.
또한 본 발명의 균사체 현탁액은 물달개비류 이외 민들레류 등에도 선택적인 제초 활성을 갖는다.
포마 마크로스토마, 균주, 미생물제초제, 물달개비, 설포닐우레아, 민들레-
公开(公告)号：KR101622259B1
公开(公告)日：2016-05-18
申请号：KR1020130043563
申请日：2013-04-19
Applicant: 경북대학교 산학협력단 , 대한민국(농촌진흥청장)
IPC: A61K31/37 , A61K31/352 , A61P7/02 , A61P7/00
Abstract: 본발명은페놀화합물을유효성분으로포함하는항혈전용조성물에관한것이다. 본발명에따른페놀화합물은트롬빈작용에의해유도되는혈장의응고를저해하는항응고활성이우수하고, 항혈전제인아스피린(aspirin)보다항혈전활성이우수하여항혈전제로유용하게사용할수 있다.
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Patent Agency Ranking
公开(公告)号：KR1020140066843A
公开(公告)日：2014-06-02
申请号：KR1020120133204
申请日：2012-11-22
Applicant: 대한민국(농촌진흥청장)
CPC classification number: A01H5/10 , A01H1/04 , A01H4/006 , A21D2/36 , A21D13/06 , A23L7/109 , A23L33/105 , A61K36/899
Abstract: The present invention relates to a sorghum with a high antioxidant activity and, more particularly, to a new variety of sorghum with a high antioxidant activity which is cultivated by the pure line separation of CS-4 local collection.
Abstract translation: 本发明涉及具有高抗氧化活性的高粱，更具体地说，涉及通过CS-4局部收集物的纯线分离培养的具有高抗氧化活性的新品种的高粱。
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17.发明公开항산화활성이 우수한 볶음수수의 제조방법과 이를 유효성분으로 하는 기능성 볶음수수 티백 및 기능성 볶음수수 음료 有权具有改进的抗氧化剂和功能性硫酸钠麸皮袋的功能性硫酸钠和包含其的功能性硫酸钠
公开(公告)号：KR1020140015966A
公开(公告)日：2014-02-07
申请号：KR1020120082549
申请日：2012-07-27
Applicant: 대한민국(농촌진흥청장)
CPC classification number: A23L7/1975 , A23F3/30 , A23F3/34 , A23L2/38 , A23L33/105 , A23V2002/00 , A23V2200/02 , A23V2250/2104 , A23V2250/2132 , B65D85/808
Abstract: The present invention relates to roasted sorghum with an improved antioxidant activity, a functional roasted sorghum tea bag and a functional roasted sorghum beverage having the same as an active ingredient and more specifically, to roasted sorghum with an improved antioxidant activity, which produces a functional roasted sorghum tea bag and a functional roasted sorghum beverage which have an excellent antioxidant activity compared to leached tea which is generally distributed in a market and furthermore, creates demand of consumption with functional food besides food for cooking-with-rice, and to a functional roasted sorghum tea bag and to a functional roasted sorghum beverage having the same as an active ingredient. [Reference numerals] (AA) Prepare and carefully select raw materials; (BB) Roast 5-20% of polished sorghum(whole grain) or sorghum which is not polished; (CC) Roast at 180-200°C for 6-9 minutes; (DD) Pack 5-10 g in a tea bag; (S1) Material preparation step; (S2) Sorghum parched tea producing step; (S3) Sorghum parched tea packing step
Abstract translation: 本发明涉及具有改善的抗氧化活性的烤高粱，功能烤高粱茶包和具有与活性成分相同的功能烤高粱饮料，更具体地说，涉及具有改善的抗氧化活性的焙烤高粱，其产生功能烤 高粱茶袋和功能性高粱饮料，其与通常分布在市场上的浸出茶相比具有优异的抗氧化活性，此外，除了用米饭烹饪的食物之外，还产生功能食品的消费需求，并且功能烤 高粱茶袋和与活性成分相同的功能性高粱饮料。 （附图标记）（AA）准备并仔细选择原料; （BB）烤抛光高粱（全谷物）的5-20％或未抛光的高粱; （CC）在180-200℃烘烤6-9分钟; （DD）将5-10克包装在茶包中; （S1）材料制备步骤; （S2）高粱干茶生产步骤; （S3）高粱干茶包装步骤
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公开(公告)号：KR1020120121717A
公开(公告)日：2012-11-06
申请号：KR1020110039686
申请日：2011-04-27
Applicant: 대한민국(농촌진흥청장) , 경북대학교 산학협력단 , 창원대학교 산학협력단
Abstract: PURPOSE: A producing method of healthy bread containing unpolished red sorghum powder is provided to mix the red sorghum powder with flour before fermenting. CONSTITUTION: A producing method of healthy bread containing unpolished red sorghum powder comprises the following steps: crushing unpolished red sorghum to obtain powder; mixing flour, yeast, and water to obtain flour dough; adding the red sorghum powder into the flour dough to obtain mixed dough; fermenting the mixed dough at 20-40 deg. C; and baking the fermented dough at 100-250 deg. C. [Reference numerals] (AA) Mixing 1(mixing materials for 1.5 minutes using a speed1 kneader); (BB) Mixing 2(mixing materials for 2 minutes using a speed2 kneader); (S1) Preparing materials; (S1-1) Preparing main materials(flour, sorghum powder); (S1-2) Preparing secondary materials(sugar, salt, skimmed milk powder, gluten, SSL); (S2) Mixing the materials; (S2-1) Mixing water, yeast, and flour; (S2-2) Mixing 1(mixing materials for 2.5 minutes using the speed1 kneader); (S2-3) Mixing 2(mixing materials for 1.5 minutes using the speed2 kneader); (S2-4) Adding shortening; (S2-5) Mixing (mixing materials using the speed1 and speed2 kneaders for 1.5 minutes each); (S3) Mixing sorghum powder; (S3-1) Adding the sorghum powder into dough; (S4) Fermenting and molding; (S4-1) Maintaining the temperature of the dough at 25 deg. C; (S4-2) Fermenting the dough in a fermenter(30 deg. C, 85% humidity, 40 minutes); (S4-3) Punching and dividing the dough before settling for 10 minutes, and molding; (S4-4) Inserting the dough into an oven tray, and settling for 50 minutes; (S5) Baking and packaging; (S5-1) Backing in a 180 deg. C oven for 20 minutes; (S5-2) Cooling, dehumidifying, and packaging
Abstract translation: 目的：提供含有未抛光红高粱粉的健康面包的生产方法，在发酵前将红高粱粉与面粉混合。 构成：含有未抛光的红高粱粉的健康面包的制作方法，包括以下步骤：粉碎未经抛光的红高粱获得粉末; 混合面粉，酵母和水，得到面粉; 将红高粱粉加入面粉面团中，得到混合面团; 在20-40度发酵混合面团 C; 并在100-250度烘烤发酵面团。 （AA）混合1（使用速度1捏合机混合1.5分钟）; （BB）混合2（使用speed2捏合机混合2分钟）; （S1）准备材料; （S1-1）准备主料（面粉，高粱粉）; （S1-2）制备次生材料（糖，盐，脱脂奶粉，面筋，SSL）; （S2）混合材料; （S2-1）混合水，酵母和面粉; （S2-2）混合1（使用speed1捏合机混合料2.5分钟）; （S2-3）混合2（使用speed2捏合机混合物料1.5分钟）; （S2-4）添加起酥油; （S2-5）混合（使用speed1和speed2捏合机混合材料1.5分钟）; （S3）混合高粱粉; （S3-1）将高粱粉加入面团; （S4）发酵和成型; （S4-1）将面团的温度保持在25度。 C; （S4-2）在发酵罐（30℃，湿度85％，40分钟）中发酵生面团; （S4-3）在沉降10分钟之前冲压和分割面团，并进行成型; （S4-4）将面团插入烤箱托盘中，沉降50分钟; （S5）烘焙包装; （S5-1）支撑在180度 C烤箱20分钟; （S5-2）冷却，除湿和包装
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19.发明授权새삼류 및 환삼덩굴 방제용 콜레토트리쿰 비더블유씨04-49-3 균주 및 이를 이용하여 제조되는 포자 현탁액 有权COLLETOTRICHUM SP。 BWC04-49-3具有使用此功能的CUSCUTA JAPONICA和HUMULUS JAPONICUS和SPORE悬挂的美白效果
公开(公告)号：KR100806730B1
公开(公告)日：2008-02-25
申请号：KR1020060062222
申请日：2006-07-03
Applicant: 대한민국(농촌진흥청장)
IPC: C12N1/14
Abstract: 본 발명은 주로 콩과식물에 기생하는 새삼류 및 환삼덩굴에 기주특이적으로 기생하여 이에 대한 제초활성을 갖는 콜레토트리쿰 BWC04-49-3 균주를 선발하고, 이 균주를 배양하여 새삼류 및 환삼덩굴 방제에 효과적인 포자 현탁액을 제공하는 것이다.
본 발명 균주를 이용하여 제조된 포자 현탁액을 새삼류 및 환삼덩굴에 접종하면 새삼류 및 환삼덩굴을 선택적, 환경친화적으로 제초할 수 있을 뿐만 아니라 본 발명의 균주가 접종 후 내구성이 강한 분생자각을 형성하여 제초지속성을 가짐으로써 새삼류 및 환삼덩굴을 효과적으로 방제할 수 있다.
콜레토트리쿰, 균주, 미생물제초제, 새삼, 환삼덩굴-
20.发明公开새삼류 및 환삼덩굴 방제용 콜레토트리쿰 비더블유씨04-49-3 균주 및 이를 이용하여 제조되는 포자 현탁액 有权COLLECTOTRICHUM SP。 BWC04-49-3具有使用此功能的CUSCUTA JAPONICA和HUMULUS JAPONICUS和SPORE悬挂的美白效果
公开(公告)号：KR1020080003689A
公开(公告)日：2008-01-08
申请号：KR1020060062222
申请日：2006-07-03
Applicant: 대한민국(농촌진흥청장)
IPC: C12N1/14
Abstract: A microorganism Collectotrichum sp. BWC 04-49-3 is provided to inhibit the growth of Cuscuta japonica and Humulus japonicas selectively without damage of other plants and environmental pollution, and maintain the inhibitory effects continuously by forming conidia in a plurality of conidiocarp having strong durability. A microorganism Collectotrichum sp. BWC 04-49-3(KACC 93029P) has herbicidal effects on Cuscuta japonica and Humulus japonicas. A spore suspension is prepared by culturing Collectotrichum sp. BWC 04-49-3(KACC 93029P) in a medium containing 1-3%(w/v) of rice bran at 25-28 deg.C, pH 5-6 and 150 rpm for 5-7 days, and pulverizing the spores and mycelium clots formed, and is applied to the stems of Cuscuta japonica and Humulus japonicas through spray.
Abstract translation: 微生物Collectotrichum sp。 BWC 04-49-3提供了选择性抑制C粳和葎草的生长，不损害其他植物和环境污染，并且通过在具有很强耐久性的多种分生孢子中形成分生孢子而连续地保持抑制作用。 微生物Collectotrichum sp。 BWC 04-49-3（KACC 93029P）对猕猴桃和葎草的除草效果。 通过培养Collectotrichum sp。制备孢子悬浮液。 BWC 04-49-3（KACC 93029P）在含有1-3％（w / v）米糠的培养基中，在25-28℃，pH 5-6和150rpm下搅拌5-7天，并粉碎 形成孢子和菌丝体凝块，并通过喷雾施用于猕猴桃和葎草的茎。
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