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    쌀크레페 제조방법
    72.
    发明公开
    쌀크레페 제조방법 无效
    米饭制作的制作过程

    公开(公告)号：KR1020140056708A

    公开(公告)日：2014-05-12

    申请号：KR1020120121907

    申请日：2012-10-31

    Applicant: 대한민국(농촌진흥청장)

    Inventor： 조준현 ,  이종희 ,  김상열 ,  송유천 ,  이지윤 ,  오성환 ,  손영보 ,  한상익 ,  여운상 ,  박동수 ,  남민희

    IPC: A21D13/04 ,  A21D15/02 ,  A23L7/10

    CPC classification number: A21D13/04 ,  A21D13/44 ,  A21D15/02

    Abstract: The present invention relates to a method for manufacturing rice crepe, and more specifically, to a method for manufacturing rice crepe using the mixture of rice and tapioca starch instead of wheat flour. The method for manufacturing rice crepe according to one embodiment of the present invention includes a step of immersing rice into water, a step of crushing the immersed rice and obtaining rice powder, a step of obtaining dough by mixing the rice powder with the tapioca starch and adding water and salt, and a step of steaming the dough.

    Abstract translation: 本发明涉及一种制造米绉的方法，更具体地说，涉及使用米和木薯淀粉代替小麦粉的混合物制造稻绉的方法。 根据本发明的一个实施方案的制造米绉的方法包括将米浸入水中的步骤，将浸米浸泡并获得米粉的步骤，通过将米粉与木薯淀粉混合获得面团的步骤和 加入水和盐，以及蒸熟面团的步骤。

    흑미 추출물을 유효성분으로 함유하는 헬리코박터 파이로리 유래 질환의 예방 또는 치료용 약학적 조성물 및 건강식품
    73.
    发明公开
    흑미 추출물을 유효성분으로 함유하는 헬리코박터 파이로리 유래 질환의 예방 또는 치료용 약학적 조성물 및 건강식품 无效
    用于预防或治疗由包括提取黑麦和健康食品的HELICOBACTER PYLORI衍生的疾病的组合物

    公开(公告)号：KR1020140017818A

    公开(公告)日：2014-02-12

    申请号：KR1020120084430

    申请日：2012-08-01

    Applicant: 대한민국(농촌진흥청장) ,  연세대학교 원주산학협력단

    Inventor： 서우덕 ,  장기창 ,  한상익 ,  나지은 ,  오성환 ,  송유천 ,  강항원 ,  남민희 ,  김종배 ,  김사현 ,  박민

    IPC: A61K36/899 ,  A61P1/04 ,  A61P1/00

    Abstract: The present invention relates to a pharmaceutical composition for preventing or treating Helicobacter pylori infectious diseases which includes extract of black rice or black rice solvent fractions as an active ingredient and a method for manufacturing black rice solvent fractions. More specifically, the active ingredients of the black rice extract or black rice derived cyanidin-3-O-glucoside black rice fractions show activities of growth inhibition of the Helicobacter pylori, inhibition of Helicobacter pylori urease, and toxin secretion inhibition of CagA, VacA, SecA, and are safe and natural black rice derived materials so that active ingredients of the black rice extract or black rice derived cyanidin-3-O-glucoside black rice fractions can be used as the pharmaceutical composition, health supplement, drink and additives for preventing or treating the Helicobacter pylori which are safe, have low toxicity, and inhibits the generation of resistant bacteria caused by abusing antibiotics.

    Abstract translation: 本发明涉及一种用于预防或治疗幽门螺杆菌感染性疾病的药物组合物，其包括黑米或黑米溶剂级分的提取物作为活性成分，以及黑米溶剂级分的制造方法。 更具体地说，黑米提取物或黑米衍生的花青素-3-O-葡萄糖苷黑米级部分的活性成分显示了幽门螺旋杆菌的生长抑制活性，幽门螺杆菌脲酶的抑制以及CagA，VacA的毒素分泌抑制， SecA，并且是安全和天然的黑米衍生材料，使得黑米提取物或黑米衍生的花青素-3-O-葡萄糖苷黑米级分的活性成分可用作药物组合物，健康补充剂，饮料和预防添加剂 或治疗安全的幽门螺杆菌，具有低毒性，并且抑制由滥用抗生素引起的抗性细菌的产生。

    도정하지 않은 붉은 계열 수수가루 함유 건강빵의 제조방법
    75.
    发明公开
    도정하지 않은 붉은 계열 수수가루 함유 건강빵의 제조방법 有权
    包括无机红线高粱粉的健康面包的制造方法

    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

    Inventor： 서명철 ,  우관식 ,  강종래 ,  이재생 ,  송석보 ,  오병근 ,  고지연 ,  남민희 ,  김창순 ,  김영호

    IPC: A21D13/00 ,  A21D13/04

    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

    액체배양 균사체를 이용한 벼잎집무늬마름병 저항성 정밀검정 방법
    79.
    发明授权
    액체배양 균사체를 이용한 벼잎집무늬마름병 저항성 정밀검정 방법 有权
    使用液体培养的MYCELIA进行抗风湿度测定的精度评估方法

    公开(公告)号：KR100815108B1

    公开(公告)日：2008-03-20

    申请号：KR1020070040770

    申请日：2007-04-26

    Applicant: 대한민국(농촌진흥청장)

    Inventor： 박동수 ,  홍연규 ,  이기환 ,  송송이 ,  이종희 ,  곽도연 ,  조준현 ,  여운상 ,  남민희 ,  오병근 ,  구연충 ,  김호영

    IPC: C12Q1/00

    CPC classification number: G01N33/5097 ,  A01H4/001 ,  C12N5/0025

    Abstract: A method for evaluating sheath blight resistance is provided to obtain an objective evaluation result conveniently regarding the sheath blight resistance, raise the inoculation efficiency of pathogenic bacteria of the sheath blight and improve the resistance evaluation method, thereby contributing to breed a species with resistance to the sheath blight. A method for evaluating sheath blight resistance comprises the steps of: (a) after inoculating a liquid culture mycelia of Rhizoctonia solani into rice, sealing the inoculation portion tightly using a shielding film such as aluminum foil for maintaining moisture required for vitality of the mycelia; and (b) after cultivating the mycelia inoculated rice until disease is progressed into branches and leaves, evaluating the resistance degree, wherein the resistance degree evaluation is performed by evaluating the attack degree of all leaves sheaths corresponding to the inoculated stem with 0 to 9 steps and calculating a virus infection rate of the inoculated stem in accordance with a following calculating formula of the virus infection rate being equal to (9n9+7n7+5n5+3n3+1n1+0n0)/9N Î 100(wherein each of the n0 to n9 is a number of leaves sheaths corresponding to each of the attack degree evaluated at the mycelia inoculated stem, and the N is the total leaves sheaths of the mycelia inoculated stem).

    Abstract translation: 提供了一种评估抗病性抗性的方法，以便获得关于耐纹枯病抗性的客观评估结果，提高纹枯病病原菌的接种效率，改进抗性评价方法，从而有助于育种抗性 纹枯病 用于评估抗病虫害性的方法包括以下步骤：（a）在将稻丝核菌菌丝体接种到米中之后，用诸如铝箔的屏蔽膜密封接种部分，以保持菌丝体活力所需的水分; （b）在培养菌丝体接种稻后，直到疾病进入分枝和叶，评估抗性度，其中通过用0-9步来评估对应于接种的茎的所有叶鞘的攻击程度来进行抗性度评估 并根据以下病毒感染率的计算公式计算接种的茎的病毒感染率等于（9n9 + 7n7 + 5n5 + 3n3 + 1n1 + 0n0）/ 9NÎ100（其中n0至n9中的每一个 是对应于在菌丝体接种的茎上评估的每个攻击程度的许多叶鞘，N是接种菌丝体的总叶鞘）。

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