The patent badge is an abbreviated version of the USPTO patent document. The patent badge does contain a link to the full patent document.
The patent badge is an abbreviated version of the USPTO patent document. The patent badge covers the following: Patent number, Date patent was issued, Date patent was filed, Title of the patent, Applicant, Inventor, Assignee, Attorney firm, Primary examiner, Assistant examiner, CPCs, and Abstract. The patent badge does contain a link to the full patent document (in Adobe Acrobat format, aka pdf). To download or print any patent click here.
Patent No.:
Date of Patent:
Nov. 24, 2020
Filed:
Jun. 16, 2017
Republic of Korea (Management : Rural Development Administration), Jeonju-si, KR;
Industrial Cooperation Foundation Chonbuk National University, Jeonju-si, KR;
Chon Sik Kang, Jeonju-si, KR;
Jong-Yeol Lee, Suwon-si, KR;
Chul Soo Park, Jeonju-si, KR;
Young Keun Cheong, Iksan-si, KR;
Kyeong Hoon Kim, Miryang-si, KR;
Jae Han Son, Wanju-Gun, KR;
Jong Chul Park, Jeonju-si, KR;
Kwang Geun Park, Hwaseong-si, KR;
Ki Hun Park, Jeonju-si, KR;
Young-Mi Kim, Suwon-si Gyeonggi-do, KR;
Sun-Hyung Lim, Jeonju-si, KR;
Bo Kyeong Kim, Iksan-si, KR;
REPUBLIC OF KOREA (MANAGEMENT: RURAL DEVELOPMENT ADMINISTRATION), Jeonju-si, KR;
INDUSTRIAL COOPERATION FOUNDATION CHONBUK NATIONAL UNIVERSITY, Jeonju-si, KR;
Abstract
The present invention relates to Ofree, a novel wheat cultivar produced by crossing Keumkang wheat and Olgeuru wheat, in which low-molecular-weight glutenin subunit (LMW-GS) alleles located at the Glu-B3 loci (major cause of gluten intolerance) and ω-5 gliadin genes (major cause of wheat-dependent exercise-induced anaphylaxis (WDEIA)) have been deleted; a method of developing a new wheat cultivar using Ofree; wheat flour produced from Ofree; a method of producing a processed food using the wheat flour; and a processed food produced by the aforementioned production method. It is expected that Ofree provided in the present invention can be widely used for the production of processed foods capable of preventing the onset of celiac disease caused by gluten intolerance and the onset of WDEIA.