中科微点-全球专利检索

  1. Login
  2. Sign Up

Search Results

15 records (took 0.023 seconds)

    식품원료 내 식육원료의 혼입여부를 판별하는 방법
    2.
    发明授权
    식품원료 내 식육원료의 혼입여부를 판별하는 방법 有权
    用于物种鉴定的PCR引物的开发

    公开(公告)号：KR101277798B1

    公开(公告)日：2013-07-09

    申请号：KR1020120059414

    申请日：2012-06-01

    Applicant: 대한민국 (식품의약품안전처장)

    Inventor： 박용춘 ,  이화정 ,  김규헌 ,  이재황 ,  조태용 ,  한상배 ,  이광호 ,  윤혜성

    IPC: C12Q1/68 ,  C12N15/11

    CPC classification number: C12Q1/686 ,  G01N33/02

    Abstract: PURPOSE: A method for identifying the mixture of meat ingredients in a food ingredient is provided to enable scientific food monitoring and to block distribution of bad foods. CONSTITUTION: A method for identifying the mixture of meat ingredients in a food ingredient comprises: a step of extracting DNA from the food ingredient; a step of performing PCR comprising first, second, third, fourth, fifth, and sixth steps using the DNA and a primer set; and a step of detecting the presence of meats including bos taurus, sus scrofa, ovis aries, capra hircus, cervus elaphus, cervus Nippon, and equus caballus.

    Abstract translation: 目的：提供一种鉴定食品中肉类成分混合物的方法，以便科学的食品监测和阻止不良食品的分销。 构成：用于鉴定食品成分中的肉成分混合物的方法包括：从食品成分中提取DNA的步骤; 使用DNA和引物组进行包含第一，第二，第三，第四，第五和第六步骤的PCR的步骤; 检测肉骨的存在的步骤，包括金牛座，苏格兰黑猩猩，奥们白俄罗斯，披肩，鹿耳鹿，日本母鹿和马鞍马。

    식품원료 내 가금류 원료의 혼입여부를 판별하는 방법
    6.
    发明授权
    식품원료 내 가금류 원료의 혼입여부를 판별하는 방법 有权
    用于物种鉴定的PCR引物的开发

    公开(公告)号：KR101277799B1

    公开(公告)日：2013-06-27

    申请号：KR1020120059415

    申请日：2012-06-01

    Applicant: 대한민국 (식품의약품안전처장)

    Inventor： 박용춘 ,  이화정 ,  김규헌 ,  이재황 ,  조태용 ,  한상배 ,  이광호 ,  윤혜성

    IPC: C12Q1/68 ,  C12N15/11

    CPC classification number: C12Q1/686 ,  G01N33/02

    Abstract: PURPOSE: A method for determining the mixture of a poultry ingredient in a food using a primer set comprising a forward primer of a certain sequence and a reverse primer of a certain sequence is provided to scientifically monitor foods for prevent distribution of bad foods. CONSTITUTION: A method for determining the mixture of a poultry ingredient in a food comprises: a step of isolating DNA; a step of performing first, second, third, and fourth PCR using a primer set and the DNA as a template; and a step of detecting the poultry ingredient. The primer set is selected from the group consisting of: a primer set comprising a forward primer in sequence number 1 and a reverse primer in sequence number 2 for detecting Gallus gallus; a primer set comprising a forward primer in sequence number 3 and a reverse primer in sequence number 4 for detecting Anas platyrhynchos; a primer set comprising a forward primer in sequence number 5 and a reverse primer in sequence number 6 for detecting Meleagris gallopago; and a primer comprising a forward primer in sequence number 7 and a reverse primer in sequence number 8 for detecting Struthio camelus.

    Abstract translation: 目的：提供一种使用包含某一序列的正向引物和一定序列的反向引物的引物组确定食品中家禽成分的混合物的方法，以科学监测食物以防止坏食物的分布。 构成：确定食品中家禽成分混合物的方法包括：分离DNA的步骤; 使用引物组和DNA作为模板进行第一，第二，第三和第四PCR的步骤; 以及检测家禽成分的步骤。 引物组选自：引物组，其包含序列号1的正向引物和序列号为2的反向引物，用于检测Gallus gallus; 包含序列号3的正向引物和序列号4的反向引物的引物组，用于检测Anas platyrhynchos; 序列号5的正向引物和序列号6的反向引物的引物组，用于检测Meleagris gallopago; 和包含序列号7的正向引物和序列号8的反向引物的引物，用于检测骆驼属。

    임계온도표시기 및 그 제조방법
    7.
    发明授权
    임계온도표시기 및 그 제조방법 有权
    关键温度指示器及其制造方法

    公开(公告)号：KR101123956B1

    公开(公告)日：2012-03-13

    申请号：KR1020110007618

    申请日：2011-01-26

    Applicant: 대한민국 (식품의약품안전처장) ,  (주)인디텍코리아 ,  연세대학교 산학협력단

    Inventor： 김동술 ,  이화정 ,  이재황 ,  홍길남 ,  정관용 ,  박영석 ,  박지훈 ,  박지용 ,  신승일 ,  안정은

    IPC: G01K11/12 ,  B65B25/00

    CPC classification number: G01K11/12 ,  G01K3/04 ,  G01K11/06 ,  G01K2207/04

    Abstract: PURPOSE: A critical temperature indicator and a manufacturing method thereof which displays critical temperature of freezing and refrigerated food are provided to make mass production and to display a red sign. CONSTITUTION: A critical temperature indicator comprises a lower part(20), a development medium member(21), a time controller, transparent members(40,45) and an upper part. The upper side is dyed in red or the lower part is formed in the base film. The development medium member absorbs the development material. The time controller adheres to the lower part and development medium member. The transparent member is piled up on the development medium member. The transparent member comprises a first display(42) of linear type. The upper part is composed of the opaque body layer equipped with a molding part.

    Abstract translation: 目的：提供显示冷冻和冷冻食品临界温度的临界温度指示器及其制造方法，以便批量生产并显示红色符号。 构成：临界温度指示器包括下部（20），显影介质构件（21），时间控制器，透明构件（40,45）和上部。 上侧染成红色，下部形成在底膜中。 显影介质构件吸收显影材料。 时间控制器粘附到下部和显影介质成员。 透明构件堆积在显影介质构件上。 透明构件包括直线型的第一显示器（42）。 上部由装有成型部的不透明体层构成。

Patent Agency Ranking