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    쌀가루 및 그의 제조방법
    1.
    发明公开
    쌀가루 및 그의 제조방법 无效
    米粉及其制备方法

    公开(公告)号：KR1020140081522A

    公开(公告)日：2014-07-01

    申请号：KR1020120151379

    申请日：2012-12-21

    Applicant: 대한민국(농촌진흥청장)

    Inventor： 윤미라 ,  이점식 ,  최임수 ,  오세관 ,  이정희 ,  천아름 ,  이점호 ,  원용재 ,  장재기 ,  김정곤 ,  임상종

    IPC: A23L7/10

    CPC classification number: A21D2/36 ,  A21D13/04

    Abstract: The present invention relates to a manufacturing method of rice powder proper to be used for baking and the rice powder manufactured by the same. According to the manufacturing method of the rice powder of the present invention, the rice powder, which can be effectively used for baking, can be manufactured. Therefore, the rice powder of the present invention is expected to contribute to promoting rice consumption.

    Abstract translation: 本发明涉及一种适用于烘焙的米粉的制造方法和由其制造的米粉。 根据本发明的米粉的制造方法，可以制造可以有效地用于烘烤的米粉。 因此，预期本发明的米粉有助于促进大米消费。

    근적외선 분광기를 이용한 산물벼의 비파괴적 현미 및 백미단백질 함량 측정 방법
    2.
    发明公开
    근적외선 분광기를 이용한 산물벼의 비파괴적 현미 및 백미단백질 함량 측정 방법 有权
    非红外光谱法测定糙米和米粒蛋白质含量的非破坏性分析方法

    公开(公告)号：KR1020100004129A

    公开(公告)日：2010-01-13

    申请号：KR1020080064142

    申请日：2008-07-03

    Applicant: 대한민국(농촌진흥청장) ,  포스코리아(주)

    Inventor： 천아름 ,  김재현 ,  서세정 ,  김선림 ,  송진 ,  정응기 ,  최윤희 ,  손종록 ,  김기종

    IPC: G01N21/359 ,  G01N21/25 ,  G01N21/00

    Abstract: PURPOSE: A non-destructive analysis method for measuring protein contents of brown and milled rice of wet-paddy rice by a near infrared spectroscopy is provided to simply evaluate the wet-paddy rice by analyzing and predicting the protein content of brown and milled rice. CONSTITUTION: A non-destructive analysis method for measuring protein contents of brown and milled rice of wet-paddy rice by a near infrared spectroscopy comprises the following steps. A near-infrared spectrum is obtained from test sample wet-paddy rice. The polished rice is made by polishing the test sample wet-paddy rice and the protein content of the polished rice is measured. A measurement formula is derived using obtained correlation of the near-infrared spectrum and the protein content of the polished rice. The near-infrared spectrum is obtained from the sample wet-paddy rice. The protein content of the polished rice is predicted using the measuring formula.

    Abstract translation: 目的：通过近红外光谱法测定水稻糙米水稻蛋白质含量的非破坏性分析方法，通过分析和预测棕米碾米的蛋白质含量，简单评估湿稻水稻。 构成：通过近红外光谱测定水稻糙米米蛋白质含量的非破坏性分析方法包括以下步骤： 从测试样品湿稻获得近红外光谱。 通过抛光测试样品水稻制成抛光米，并测量抛光米的蛋白质含量。 使用获得的近红外光谱和抛光米的蛋白质含量的相关性导出测量公式。 从样品湿稻获得近红外光谱。 使用测量公式预测抛光米的蛋白质含量。

    옥수수 수염 채취 방법
    4.
    发明公开
    옥수수 수염 채취 방법 有权
    CORN SILK拍摄方法

    公开(公告)号：KR1020100042047A

    公开(公告)日：2010-04-23

    申请号：KR1020080101165

    申请日：2008-10-15

    Applicant: 대한민국(농촌진흥청장)

    Inventor： 김선림 ,  정태욱 ,  손범영 ,  김정태 ,  허온숙 ,  김덕수 ,  송진 ,  천아름 ,  윤종탁 ,  정응기 ,  최윤희 ,  이진석 ,  김기종 ,  이춘기 ,  서세정

    IPC: A01G13/00 ,  A01G7/00 ,  A01G1/00

    CPC classification number: A01G13/0237 ,  A01G2/00 ,  A01G7/00

    Abstract: PURPOSE: A corn silk pickling method is provided to massively pick corn silk containing a large amount of maysin which is an anticancer material, and to prevent damage of corn while massively picking the corn silk during a growing period of corns. CONSTITUTION: A corn silk pickling method comprises a step for covering a silk bag on corns to block pollination and fertilization of corn silk on female ears and a step for cutting the corn silk after removing the silk bag when the corn silk is grown to a specific length or more. In a first process(S10), the female ear of corn is covered with the silk bag made of plastic bag or paper. In a second process, the silk bag is removed after growth of the corn silk.

    Abstract translation: 目的：提供玉米丝腌渍方法，大量拣选含有大量可溶性蛋白质的玉米丝，并在玉米生长期大量采摘玉米丝，防止玉米损伤。 构成：玉米丝酸洗方法包括在玉米上覆盖丝绸袋的步骤，阻止雌穗上的玉米丝的授粉和受精，并且当将玉米丝生长至特定的丝线袋时，在去除丝绸袋之后切割玉米丝的步骤 长度或更长。 在第一过程（S10）中，用塑料袋或纸制成的真丝袋覆盖着雌性的玉米穗。 在第二个过程中，丝绒袋在玉米丝生长后被去除。

    쌀식빵의 제조방법
    5.
    发明公开
    쌀식빵의 제조방법 无效
    制备米饭的方法

    公开(公告)号：KR1020160054095A

    公开(公告)日：2016-05-16

    申请号：KR1020140152733

    申请日：2014-11-05

    Applicant: 대한민국(농촌진흥청장)

    Inventor： 윤미라 ,  이점식 ,  고상훈 ,  강태영 ,  홍성희 ,  김인환 ,  곽지은 ,  이정희 ,  천아름 ,  원용재 ,  장재기 ,  김보경

    IPC: A21D13/04 ,  A21D8/06

    CPC classification number: A21D13/04 ,  A21D8/06

    Abstract: 본발명은설갱품종의쌀로부터유래된 100 내지 250 메쉬의체로여과된입자크기를갖는쌀가루를이용하여쌀식빵을제조하는방법및 상기방법으로제조된쌀식빵에관한것이다. 본발명의쌀식빵의제조방법을이용하면, 적절한상품성을나타내는쌀식빵을제조할수 있으므로, 쌀의소비증대및 쌀식빵의품질향상에크게이바지할 수있을것이다.

    Abstract translation: 本发明涉及一种使用源自海藻品种的米的米粉制作米饭的方法，其粒径通过100〜250目筛; 和通过该方法制成的米饭面包。 使用本发明的制作米饭的方法，能够使用户制作代表适当市场性的米饭，从而大大有助于米饭的消费量增加和米饭的质量提高。 该方法包括：（a）通过破碎海藻品种的米粒获得米粉，并用100至250目的筛子过滤破碎的米; 和（b）获得包含过滤的米粉的面团并加工面团。

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