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    ＤＮＡ 마커를 포함하는 끝동매미충 저항성 유전자 Ｇｒｈ１을 가진 벼 품종 선별용 조성물 및 ＤＮＡ 마커를 이용한 끝동매미충 저항성 벼 품종 선별 방법
    1.
    发明公开
    ＤＮＡ 마커를 포함하는 끝동매미충 저항성 유전자 Ｇｒｈ１을 가진 벼 품종 선별용 조성물 및 ＤＮＡ 마커를 이용한 끝동매미충 저항성 벼 품종 선별 방법 有权
    用于选择含有包含DNA标记的GRH1基因的绿色耐旱变种的组合物和使用DNA标记选择绿色耐旱叶片的变种的方法

    公开(公告)号：KR1020120111804A

    公开(公告)日：2012-10-11

    申请号：KR1020110030389

    申请日：2011-04-01

    Applicant: 대한민국(농촌진흥청장)

    Inventor： 박수권 ,  이종희 ,  곽도연 ,  박동수 ,  조준현 ,  이지윤 ,  황운하 ,  김상열 ,  김상민 ,  권택민 ,  오성환 ,  정국현 ,  여운상 ,  송유천 ,  강항원

    IPC: C12Q1/68 ,  C12N15/11 ,  C12N15/29

    CPC classification number: C12Q1/6895 ,  C12Q1/683 ,  C12Q2600/13

    Abstract: PURPOSE: A composition containing a DNA marker for selecting Oryza sativa with green rice leaf hopper-resistant gene Grh1 is provided to efficiently distinguish green rice leaf hopper resistant and sensitive individual. CONSTITUTION: A composition for selecting Oryza sativa species with green rice leaf hopper-resistance contains a primer for detecting the presence of an oligonucleotide or a fragment thereof. The primer is one or more primer sets selected from sequence numbers 1-14. The primer set is one or more primer sets selected from sequence numbers 3-14. A method for selecting the Oryza sativa species comprises: a step of isolating genome DNA from Oryza sativa samples; a step of amplifying a target sequence using the genome DNA as a template and the primer set; and a step of detecting the amplifies product. The sample is derived from roots, leaves, stems, flowers, or buds of Oryza sativa. A kit for selecting Oryza sativa species with green rice leaf hopper-resistance contains the primer set selected from sequence numbers 1-14, restriction enzyme, and reagent.

    Abstract translation: 目的：提供含有绿色稻叶漏斗抗性基因Grh1的选择水稻的DNA标记物的组合物，以有效区分绿色稻叶斗漏斗和敏感个体。 构成：用绿色稻叶料斗抗性选择水稻种的组合物含有用于检测寡核苷酸或其片段的存在的引物。 引物是选自序列号1-14中的一个或多个引物组。 引物组是选自序列号3-14的一个或多个引物组。 选择水稻种的方法包括：从水稻样品中分离基因组DNA的步骤; 使用基因组DNA作为模板和引物组扩增靶序列的步骤; 以及检测放大产物的步骤。 样品来源于水稻的根，叶，茎，花或芽。 用于选择具有绿色稻叶料斗抗性的水稻品种的试剂盒含有选自序列号1-14，限制酶和试剂的引物组。

    쌀쌈의 제조방법
    3.
    发明公开
    쌀쌈의 제조방법 有权
    大米纸的制造工艺

    公开(公告)号：KR1020120109751A

    公开(公告)日：2012-10-09

    申请号：KR1020110027174

    申请日：2011-03-25

    Applicant: 대한민국(농촌진흥청장)

    Inventor： 조준현 ,  송유천 ,  오성환 ,  이종희 ,  이지윤 ,  김상열 ,  박수권 ,  한상익 ,  정국현 ,  박동수 ,  여운상 ,  이기환 ,  강항원

    IPC: A23L7/10 ,  A23P1/08

    CPC classification number: A23L7/10 ,  A21C1/006 ,  A23L19/15

    Abstract: PURPOSE: A producing method of rice paper having soft eating texture is provided to prevent the generation of bad smell from the rice paper by using rice and potato starch in the predetermined ratio. CONSTITUTION: A producing method of rice paper having soft eating texture comprises the following steps: soaking rice in water for 1-24 hours at 20-40 deg C; mixing 100 parts of water soaked rice by weight with 30-70 parts of water by weight, and crushing the mixture before drying to obtain rice powder; mixing the rice powder with potato starch, and adding more water and salt into the mixture to obtain dough; spreading the dough on a fabric, and steaming the dough; firstly drying the steamed product at 30-60 deg C for 30 minutes-2 hours in 60-80% humidity; secondly drying the product at room temperature in 60-80% of relative humidity; and cutting and packaging the dried product. The rice powder is mixed with 10-90wt% of potato starch. [Reference numerals] (AA) Domestic rice; (BB) Polishing and assorting; (CC) Soaking(4 hours); (DD) Wet-milling and drying; (EE) Assorting with a sieve(100meshes); (FF) Rice powder:potato starch (1:1) water(2.25 times)/salt 1%; (GG) Steaming; (HH) First drying, wind(40 deg. C/70%RH); (II) Secondly drying, windless(room temperature/70%RH); (JJ) Cutting and packaging

    Abstract translation: 目的：提供具有软饮食结构的米纸的生产方法，以通过以预定比例使用米和马铃薯淀粉来防止从米纸产生不良气味。 构成：食用软质的米纸的制造方法，包括以下步骤：将水分在20-40℃下浸泡1-24小时; 将100重量份的水重量混合在一起，混合30-70重量份水，并在干燥前粉碎混合物，得到米粉; 将米粉与马铃薯淀粉混合，并向混合物中加入更多的水和盐以获得面团; 将面团铺展在织物上，并蒸煮面团; 首先在60-60％的湿度下将蒸产品在30-60℃下干燥30分钟-2小时; 二次在室温下干燥60-80％相对湿度的产品; 并切割并包装干燥的产品。 将米粉与10-90wt％的马铃薯淀粉混合。 （参考编号）（AA）国内大米; （BB）抛光和分类; （CC）浸泡（4小时）; （DD）湿磨和干燥; （EE）用筛子（100目）分类; （FF）米粉：马铃薯淀粉（1：1）水（2.25倍）/盐1％; （GG）蒸汽; （HH）首先干燥，风（40℃/ 70％RH）; （二）二次干燥，无风（室温/ 70％RH）; （JJ）切割包装

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