公开(公告)号：KR101002007B1

公开(公告)日：2010-12-16

申请号：KR1020080067660

申请日：2008-07-11

Applicant: 전남대학교산학협력단

Inventor： 임현숙 ,  오현경

IPC: A23L1/317 ,  A23L1/31 ,  A23L1/314 ,  A23L1/30

Abstract: 본 발명은 햄버거 패티에 관한 것으로 보다 구체적으로는 패티의 유해성을 감소시키고 인체에 유용한 기능성을 증가시킬 수 있도록 패티에 포함된 육류 함량 일부를 다시마 및/또는 다시마밥으로 대체하여 저에너지, 저지방, 저콜레스테롤의 햄버거 패티 및 그 제조방법에 대한 것이다.
햄버거 패티, 다시마분말, 다시마밥, 혈중 지질

公开(公告)号：KR101062869B1

公开(公告)日：2011-09-07

申请号：KR1020100098739

申请日：2010-10-11

Applicant: 전남대학교산학협력단

Inventor： 임현숙 ,  오현경

IPC: A23L13/60 ,  A23L13/00 ,  A23L13/40 ,  A23L33/00

Abstract: 본 발명은 햄버거 패티에 관한 것으로 보다 구체적으로는 패티의 유해성을 감소시키고 인체에 유용한 기능성을 증가시킬 수 있도록 패티에 포함된 육류 함량 일부를 다시마 및/또는 다시마밥으로 대체하여 저에너지, 저지방, 저콜레스테롤의 햄버거 패티 및 그 제조방법에 대한 것이다.

公开(公告)号：KR1020100113471A

公开(公告)日：2010-10-21

申请号：KR1020100098739

申请日：2010-10-11

Applicant: 전남대학교산학협력단

Inventor： 임현숙 ,  오현경

IPC: A23L13/60 ,  A23L13/00 ,  A23L13/40 ,  A23L33/00

CPC classification number: A23L13/60 ,  A23L13/40 ,  A23L17/60 ,  A23L33/10 ,  A23V2002/00

Abstract: PURPOSE: A method for producing the hamburger patty of low energy, low fat, low cholesterol by replacing meat content in the patty with kelp for increasing the useful function to the human body as reducing the harmful effect of the patty. CONSTITUTION: A patty includes 80 weight% to 90 weight % of the whole patty weight to the meat. Replace the 2 to 5 weight % of meat content included in the patty with kelp powder. Replace the 25 to 50 weight % of the meat content included in the patty with the kelp rice. Replace the 1 to 2 weight % of meat amount included in the patty with kelp powder, and replace the 23 to 49 weight % of meat amount with the boiled rice containing kelp. Meat includes chicken and pork to the weight ratio 1:1 and the 10 to 20 weight % of the whole weight is salt, pepper, sugar, garlic, flour, and cooking oil. The kelp rice is cooked by adding the kelp powder into rice weight of 4~6 weight %. The kelp powder included in the kelp powder or kelp rice has particle size passing through the 100 mesh sieve. The kelp powder is prepares by grinding the kelp after removing the salt form dried kelp powder.

Abstract translation: 目的：通过用海带替代肉饼中的肉类，生产低能量，低脂肪，低胆固醇的汉堡包，以增加对人体的有用功能，从而减少小吃的有害影响。 构成：一个小馅饼包括肉的总重量的80重量％至90重量％。 用海带粉替代馅饼中2〜5％的肉类。 将海带中含有的肉类的25至50重量％替换为海带饭。 用海带粉替代包装在馅饼中的1〜2重量％的肉量，用含海带的米饭代替23〜49重量％的肉量。 肉类包括鸡肉和猪肉，重量比为1：1，整个重量的10至20重量％为盐，胡椒，糖，大蒜，面粉和食用油。 通过将海带粉末加入4〜6重量％的米重来烹调海带饭。 海带粉或海带饭中含有的海藻粉粒径通过100目筛。 海藻粉末通过在去除盐海藻粉之后研磨海带来制备。

公开(公告)号：KR1020100007156A

公开(公告)日：2010-01-22

申请号：KR1020080067660

申请日：2008-07-11

Applicant: 전남대학교산학협력단

Inventor： 임현숙 ,  오현경

IPC: A23L1/317 ,  A23L1/31 ,  A23L1/314 ,  A23L1/30

CPC classification number: A23L13/67 ,  A23L17/60 ,  A23L27/105 ,  A23L33/10 ,  A23V2002/00 ,  A23V2200/3262 ,  A23V2200/328

Abstract: PURPOSE: A method for making hamburger patty with kelp or cooked rice containing kelp instead of meat is provided to ensure low calorie, low fat, and low cholesterol. CONSTITUTION: A hamburger patty contains 80-90 weight% of meat based on total patty weight. The 2-5 weight% of meat content of the patty is replaced with kelp. 25-50 weight% of meat is replaced with cooled rice containing kelp. The meat contains chicken and pork in the 1:1 of weight ratio. The 10-20 weight% of salt, pepper, sugar, garlic, bread powder, and cooking oil is contained. The cooked rice containing kelp includes 4-6 weight% of kelp.

Abstract translation: 目的：提供用海带或熟米饭制作汉堡包的方法，包括海带而不是肉类，以确保低卡路里，低脂肪和低胆固醇。 规定：一个汉堡包含有基于总重量的80-90重量％的肉类。 肉饼的2-5％重量的肉类被海带代替。 用含海藻的冷水替代25-50重量％的肉。 肉类以1：1的重量比含有鸡肉和猪肉。 含有10-20重量％的盐，胡椒，糖，大蒜，面包粉和食用油。 含海带的米饭含海带的4-6重量％。