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    흑찰거대배아미 추출물을 함유하는 식음료 조성물
    52.
    发明公开
    흑찰거대배아미 추출물을 함유하는 식음료 조성물 有权
    包含黑麦香米提取物的食品和饮料组合物

    公开(公告)号：KR1020120037587A

    公开(公告)日：2012-04-20

    申请号：KR1020100099133

    申请日：2010-10-12

    Applicant: 대한민국(농촌진흥청장)

    Inventor： 한상익 ,  장기창 ,  서우덕 ,  강항원 ,  박동수 ,  이기환 ,  박수권 ,  김상민 ,  송유천 ,  이학동

    IPC: A23L2/38 ,  A23L2/72 ,  A23L33/00

    CPC classification number: A23L2/38 ,  A23L2/72 ,  A23L33/10 ,  A23V2002/00 ,  A23V2300/14

    Abstract: PURPOSE: A food and beverage composition containing large black glutinous germ rice extract is provided to offer improved antioxidant activity of the large black glutinous germ rice extract. CONSTITUTION: A food and beverage composition contains 0.08-0.12 parts of large black glutinous germ rice extract by weight, 0.8-1.2 parts of citric acid by weight, 80-120 parts of oligosaccharide by weight, 1-3 parts of Japanese apricot concentrate by weight, 0.5-1.5 parts of taurine by weight, and the balance of purified water; and stirring and heating the mixture at 80-90 deg C for 50-70 minutes, and filtering. Large black glutinous germ rice is selected from large black glutinous germ regular rice, large black glutinous germ brown rice, or large black glutinous germ germinated brown rice.

    Abstract translation: 目的：提供含有大黑糯米提取物的食品和饮料组合物，以提供大黑糯米提取物的抗氧化活性。 构成：食品和饮料组合物含有0.08-0.12份重的黑色糯米提取物，0.8-1.2份柠檬酸，80-120份寡糖，1-3份日本杏仁浓缩物 重量，牛磺酸重量的0.5-1.5份，净化水的余量; 并将混合物在80-90℃搅拌和加热50-70分钟，并过滤。 大型黑糯米粒选自大型黑糯原种常规米，大黑糯米色糙米或大黑糯米发芽糙米。

    아밀로스 함량이 높은 고아미벼를 이용한 쌀국수 제조방법
    53.
    发明公开
    아밀로스 함량이 높은 고아미벼를 이용한 쌀국수 제조방법 有权
    使用高含量淀粉酶的山梨酸盐制备方法

    公开(公告)号：KR1020110078039A

    公开(公告)日：2011-07-07

    申请号：KR1020090134752

    申请日：2009-12-30

    Applicant: 대한민국(농촌진흥청장) ,  박석린

    Inventor： 조준현 ,  송유천 ,  이종희 ,  김상열 ,  박동수 ,  한상익 ,  여운상 ,  이기환 ,  강항원 ,  안진곤 ,  황흥구 ,  박석린 ,  이재욱

    IPC: A23L7/109

    CPC classification number: A23L7/109 ,  A21D2/36

    Abstract: PURPOSE: A producing method of rice noodles using high amylose content rice cultivar goamibyeo is provided to secure an excellent texture and cooking property for rice noodles. CONSTITUTION: A producing method of rice noodles using high amylose content rice cultivar goamibyeo comprises the following steps: soaking the goamibyeo in water for 1-5hours; crushing the goamibyeo to obtain rice powder; mixing the rice powder with water to obtain dough; aging the obtained dough for 1-5hours; and extruding and steaming the dough to obtain the rice noodles.

    Abstract translation: 目的：提供使用高直链淀粉含量水稻品种山羊的米粉的生产方法，以确保米粉的良好的质地和烹饪性能。 构成：使用高直链淀粉含量水稻品种山羊的米粉的生产方法包括以下步骤：将goamibyeo在水中浸泡1-5小时; 粉碎goamibyeo获得米粉; 将米粉与水混合以获得面团; 将获得的面团老化1-5小时; 并将面团挤出并蒸汽以获得米粉。

    팥의 디엔에이 다형성 검출 방법 및 팥 품종 동정 방법
    54.
    发明公开
    팥의 디엔에이 다형성 검출 방법 및 팥 품종 동정 방법 无效
    AZUKI-BEAN DNA多样性检测方法及AZUKI-BEAN鉴定方法

    公开(公告)号：KR1020100087892A

    公开(公告)日：2010-08-06

    申请号：KR1020090006941

    申请日：2009-01-29

    Applicant: 대한민국(농촌진흥청장)

    Inventor： 한상익 ,  서득용 ,  이명희 ,  하태정 ,  정찬식 ,  박금룡 ,  안진곤

    IPC: C12Q1/68 ,  C12N15/11

    CPC classification number: C12Q1/6827 ,  C12N15/11 ,  C12Q1/6844 ,  C12Q2531/113

    Abstract: PURPOSE: A method for detecting DNA polymorphism by real time PCR using SSR primer pair is provided to effectively detect DNA amplification polymorphism and to use in determining the species of Vigna angularis (Willd.) Ohwi and Ohashi. CONSTITUTION: A method for detecting DNA polymorphism comprises: a step of isolating genome DNA from Vigna angularis (Willd.) Ohwi and Ohashi; a step of performing real time PCR using SSR primer pair; and a step of separating PCR product. An SSR primer pair is a primer pair of sequence number 1 and 2, sequence numbers 3 and 4, or sequence numbers 5 and 6. The primer pair is derived from Vigna angularis (Willd.) Ohwi and Ohashi.

    Abstract translation: 目的：提供使用SSR引物对通过实时PCR检测DNA多态性的方法，以有效检测DNA扩增多态性，并用于确定Vigna angularis（Willd。）Ohwi和Ohashi的种类。 构成：用于检测DNA多态性的方法包括：从Vigna angularis（Willd。）Ohwi和Ohashi分离基因组DNA的步骤; 使用SSR引物对进行实时PCR的步骤; 以及分离PCR产物的步骤。 SSR引物对是序列号1和序列号2，序列号3和4或序列​​号5和6的引物对。引物对来自Vigna angularis（Willd。）Ohwi和Ohashi。

    땅콩에서 유래한 에스에스알 프라이머 및 그 용도
    55.
    发明公开
    땅콩에서 유래한 에스에스알 프라이머 및 그 용도 有权
    来自PEANUT的SSR PRIMER及其使用

    公开(公告)号：KR1020100087891A

    公开(公告)日：2010-08-06

    申请号：KR1020090006938

    申请日：2009-01-29

    Applicant: 대한민국(농촌진흥청장)

    Inventor： 한상익 ,  배석복 ,  이명희 ,  하태정 ,  박장환 ,  심강보 ,  황정동 ,  정찬식 ,  박금룡 ,  안진곤

    IPC: C12N15/29 ,  C12Q1/68

    CPC classification number: C12Q1/6827 ,  C12Q1/6844 ,  C12Q2600/156

    Abstract: PURPOSE: An SSR primer isolated from Arachis hypogaea L. is provided to effectively detect the DNA polymorphism of peanuts and to be used for a DNA profile of Arachis hypogaea L. CONSTITUTION: An SSR primer pair isolated from Arachis hypogaea L. is a primer pair of sequence numbers 9 and 10, sequence numbers 11 and 12, sequence numbers 13 and 14, sequence numbers 15 and 16, sequence number 17 and 18, sequence numbers 19 and 20, sequence numbers 21 and 22, or sequence numbers 23 and 24. A method for detecting the DNA polymorphism of Arachis hypogaea L. comprises: a step of isolating a genome DNA from Arachis hypogaea L.; a step of performing PCR using an SSR primer pair; and a step of separating a PCR product.

    Abstract translation: 目的：提供从花生花生中分离的SSR引物，有效检测花生的DNA多态性，并用于花生链球菌的DNA谱。构成：从花生链球菌分离的SSR引物对是引物对 的序列号9和10，序列号11和12，序列号13和14，序列号15和16，序列号17和18，序列号19和20，序列号21和22或序列号23和24。 用于检测花生梭菌DNA多态性的方法包括：分离花生梭菌L的基因组DNA的步骤。 使用SSR引物对进行PCR的步骤; 以及分离PCR产物的步骤。

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