KR20020094084A - Burger Patty Composition Using Surimi and Manufacturing Method thereof - Google Patents
Burger Patty Composition Using Surimi and Manufacturing Method thereof Download PDFInfo
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- KR20020094084A KR20020094084A KR1020010031797A KR20010031797A KR20020094084A KR 20020094084 A KR20020094084 A KR 20020094084A KR 1020010031797 A KR1020010031797 A KR 1020010031797A KR 20010031797 A KR20010031797 A KR 20010031797A KR 20020094084 A KR20020094084 A KR 20020094084A
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- 239000000203 mixture Substances 0.000 title claims abstract description 11
- 238000004519 manufacturing process Methods 0.000 title claims description 7
- 235000019465 surimi Nutrition 0.000 title 1
- 235000015220 hamburgers Nutrition 0.000 claims abstract description 21
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims abstract description 18
- 238000000034 method Methods 0.000 claims abstract description 15
- 229920001661 Chitosan Polymers 0.000 claims abstract description 11
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- JAZBEHYOTPTENJ-JLNKQSITSA-N all-cis-5,8,11,14,17-icosapentaenoic acid Chemical compound CC\C=C/C\C=C/C\C=C/C\C=C/C\C=C/CCCC(O)=O JAZBEHYOTPTENJ-JLNKQSITSA-N 0.000 description 2
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- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/50—Polysaccharides, gums
- A23V2250/51—Polysaccharide
- A23V2250/511—Chitin, chitosan
Abstract
Description
본 발명은 오징어를 함유한 버거 패티조성물 및 오징어를 함유한 버거 패티의 제조방법에 관한 것이다. 전세계적으로 널리 알려진 패스트 푸드의 일종인 버거의 패티로 사용하는 고기는 주로 단백질과 지방이 많이 함유되어 있어 맛이 우수하고, 대량 생산이 용이한 쇠고기와 돼지고기를 이용되고 있다. 그러나 최근 소에서 발생하는 질병의 일종인 광우병과 돼지에서 발생하는 질병의 일종인 구제역 파동으로 인하여 전 세계적으로 쇠고기와 돼지고기의 소비가 줄어들고 있는 시점에서 버거용 패티에 사용하는 동물성 육류를 대신할 수 있는 새로운 단백질 공급원의 필요성이 증가하고 있다.The present invention relates to a burger squid composition containing squid and a burger squid containing squid. The meat used for patties of burgers, a fast food that is widely known around the world, is mainly made of beef and pork, which are rich in protein and fat and have excellent taste. However, due to mad cow disease, a type of cow disease, and foot-and-mouth disease, a type of disease that occurs in pigs, it is possible to replace animal meat used for burger patties at a time when consumption of beef and pork is decreasing worldwide. The need for new protein sources is increasing.
본 발명은 상기와 같이 버거에 사용하는 패티의 단백질 공급원으로서 우리나라 연근해에서 많이 어획되고 있는 수산물 중 오징어를 함유하는 버거 패티조성물 및 오징어를 함유한 버거 패티의 제조방법을 제공하고자 한다.The present invention is to provide a burger patty composition containing a squid and a burger squid containing a squid among the marine products that are caught in the coastal waters of Korea as a protein source of patties used for burgers as described above.
오징어는 계절적으로 대량이 어획되는 경향이 많아 일시적인 다량의 오징어 공급으로 인하여 가격이 폭락하는 사태가 자주 있어나게 되어 어민들에게 불이익을 주고 있어서 새로운 가공방법 및 소비처가 필요한 실정이다.Since squid tends to be catched seasonally, the price is often plunged by temporary supply of large amounts of squid, which is disadvantageous to fishermen, requiring new processing methods and consumers.
오징어는 수명이 1년으로 육질이 부드럽고 단백질 함량이 전체 성분의 17% 정도의 고단백질 식품의 원료로 제공될 수 있으며, 오징어의 단백질에는 타우린(taurine)과 히스티딘(histidine) 등의 아미노산 성분이 들어 있는 데, 오징어에는 타우린이 327∼854㎎/100g 함유되어 있어 일반 어류와 비교하면 2∼3배가 많고, 육류에 비해서 25∼66배나 많이 함유되어 있다.Squid has a lifespan of 1 year and can be used as a raw material for high protein foods, which are soft and have a protein content of about 17% of the total ingredients.The protein of squid contains amino acids such as taurine and histidine. The squid contains 327 to 854 mg / 100 g of squid, which is 2 to 3 times more than ordinary fish and 25 to 66 times more than meat.
타우린은 피로 회복의 효과가 탁월해 드링크류의 제조에 이용되고 있기도 하며, 어린이의 생육에 필수 불가결한 영양원으로 신경과 뇌의 발달에 필요한 것으로 알려져 있다. 오징어에는 타우린 외에도 성인병을 억제하는 에이코사펜타엔산(EPA), 머리를 좋게 한다고 알려져 있는 도코사핵사엔산(DHA), 핵산(nucleic acid) 및 셀레늄(selenium) 등이 함유되어 있다. 오징어의 핵산은 몸의 세포활동을 조절하는 중요한 물질로 노화를 방지하는 약리효과를 가지고 있는데 100g당 540㎎이 함유되어 있으며, 인체세포의 대사에 필수적인 미네랄 원소인 셀레늄이 살코기에 100g당 28㎍이 들어 있다. 이 셀레늄은 인체 내에서 강한 항산화 작용과 면역기능 강화작용을 하여 DNA를 보호하고 세포기능을 활성화하여 노화를 억제하며, 암과 성인병을 예방하는 효과가 있는 것으로 알려져 있다. 뿐만 아니라 이 셀레늄은 중금속 물질을 체내에서 해독시키는 작용과 발암성 인자를 저해시키는 작용도 하고 있어 여러 가지 발암성물질에 무방비 상태인 현대인에게 하루 약 75∼200㎍의 섭취 할 것을 권장하고 있다.Taurine is used for the manufacture of drinks because of its excellent effect of fatigue recovery. It is known that taurine is necessary for the development of nerves and brains as an essential nutrient for the growth of children. In addition to taurine, squid contains eicosapentaenoic acid (EPA), which suppresses adult diseases, docosanucleic acid (DHA), a nucleic acid (nucleic acid), and selenium, which are known to improve hair. Squid nucleic acid is an important substance that regulates the body's cellular activity. It has pharmacological effect to prevent aging. It contains 540mg per 100g. Selenium, a mineral element essential for metabolism of human cells, is 28㎍ per 100g. Listen. This selenium is known to have strong antioxidant and immune function-enhancing effects in the human body, protecting DNA, activating cellular functions, inhibiting aging, and preventing cancer and adult diseases. In addition, this selenium has a function of detoxifying heavy metals in the body and inhibiting carcinogenic factors, and it is recommended that modern people, who are unprotected by various carcinogenic substances, consume about 75 to 200 ㎍ a day.
오징어의 지방함량은 1.0%로 쇠고기(안심) 16.2%, 돼지고기(삼겹살) 38.1%에 대해 매우 적을 뿐 아니라 쇠고기나 돼지고기에서 볼 수 없는 ESP, DHA와 같은 고도 불포화 지방산이 각각 15.8%, 37.1%가 들어 있다. 그리고 탄수화물의 함량은 적지만, 비타민(Vitamin) A, 비타민 B1 및 비타민 B2 등이 함유되어 있고, 무기질 중의 칼슘은 쇠고기에 비해 8배 이상 많아 육류가 가지지 못한 성분을 충족시키며, 육류의 성분을 다량 함유하고 있는 단백질 식품이다.The squid's fat content is 1.0%, which is very low for beef (relief), 16.2% for pork (pork belly), and 38.1% for pork, and 15.8% and 37.1 for polyunsaturated fatty acids such as ESP and DHA, which are not found in beef or pork, respectively. Contains% And while the carbohydrate content is small, it contains vitamin A, vitamin B1 and vitamin B2, and calcium in minerals is more than 8 times higher than beef, satisfying ingredients that meat does not have, and large amounts of meat Contains protein foods.
본 발명은 상기와 같이 우수한 단백질 식품인 오징어를 가공하여 식생활 패턴이 간편한 형태로 변화되어 가는 추세에 발 맞추어 간편하게 먹을 수 있는 패스트 푸드에 오징어를 이용하고자 한다. 특히 버거와 같은 간편식은 10∼30대가 주 고객으로서 학업 및 바쁜 직장생활 때문에 균형적인 식생활을 하기 어렵고 이로 인한 영양의 불균형이 초래되고 있어 버거 패티의 단백질 공급원으로서 오징어를 함유한 버거를 섭취하면 칼슘, 단백질 및 고도 불포화 지방산 등의 섭취가 용이하여 안전하고 균형적인 영양을 공급을 할 수 있을 뿐만 아니라, 패스트 푸드의 장점을 살리면 오징어의 소비를 촉진시켜 어민의 소득증대에도 기여할 수 있을 것으로 기대된다.The present invention intends to use squid for fast food that can be easily eaten in accordance with the trend of changing the dietary pattern into a simple form by processing the squid, which is an excellent protein food as described above. In particular, simple meals such as burgers are difficult for a balanced diet due to academic and busy work life as a main customer, resulting in nutritional imbalances, and consuming squid containing squid as a protein source for burger patties. It is expected that not only can the protein and polyunsaturated fatty acids be easily ingested to provide safe and balanced nutrition, but also the benefits of fast food can promote the consumption of squid and contribute to the income increase of fishermen.
본 발명은 오징어를 함유한 버거 패티조성물 및 버거 패티의 제조방법을 제공함으로써 종래 쇠고기 또는 돼지고기를 주로하는 버거 패티의 대용품을 제공하는 것을 목적으로 한다.SUMMARY OF THE INVENTION An object of the present invention is to provide a substitute for a burger patty mainly made of conventional beef or pork by providing a burger squid composition containing a squid and a burger patty.
또한 오징어 수요의 다각화 및 증대를 통해 어민의 소득 향상에 기여함을 본 발명의 또 다른 목적으로 한다.It is another object of the present invention to contribute to improving the income of fishermen by diversifying and increasing the demand of squid.
도 1은 본 발명의 오징어를 함유한 버거 패티의 제조공정도이다.1 is a manufacturing process diagram of a burger patty containing the squid of the present invention.
본 발명의 오징어를 함유한 버거 패티조성물은 공지의 버거용 패티에 있어서, 오징어 65∼85 중량%, 땅콩가루 또는 호두를 각각 사용하거나 또는 혼합하여 0.5∼4.0 중량%, 감자전분 1∼3 중량%, 버섯류 1∼2 중량%, 매실 추출물 1∼3 중량%, 키토산 1∼3 중량% 포함하는 것을 특징으로 한다.Burger patty composition containing the squid of the present invention in the known patties, squid 65 to 85% by weight, peanut powder or walnut using or mixed respectively 0.5 to 4.0% by weight, potato starch 1 to 3% by weight , 1 to 2% by weight of mushrooms, 1 to 3% by weight of plum extract, 1 to 3% by weight of chitosan.
본 발명의 버거용 패티에 있어서 주재료로 사용하는 오징어는 내장을 제거한 오징어 몸통, 다리 및 머리를 사용하고 특히 오징어 껍질을 제거하지 않고 그대로 사용하여 오징어 껍질을 자연적인 색소의 역할을 하도록 함으로써 식욕을 증진시키는데 도움이 되도록 한다. 한편 본 발명에서 사용하는 오징어는 65 중량% 미만 사용하면 종래 쇠고기 또는 돼지고기가 하는 역할의 단백질, 지방 등의 영양원 공급의 역할을 제대로 못하는 문제점이 있으며, 85 중량% 초과하여 사용하면 뚜렷한 상승효과 없이 과도한 오징어의 사용으로 원료비용의 상승을 초래하여 좋지 않다.The squid used as a main ingredient in the patties for burgers of the present invention uses the squid body, legs and head from which the intestines are removed, and in particular, the squid skin is used as it is without removing the squid skin to serve as a natural pigment to enhance appetite. To help. On the other hand, the squid used in the present invention has a problem in that it does not properly serve the nutritional source of protein, fat, etc. of the conventional beef or pork when used less than 65% by weight, if used in excess of 85% by weight without a significant synergistic effect Excessive use of squid can lead to an increase in raw material costs.
상기에서 버거 패티의 씹힘성을 주기 위해 사용하는 땅콩 또는 호두는 알갱이가 보일 정도 보다 상세하게는 지름이 0.5∼1.0mm인 크기로 분쇄하여 사용한다. 땅콩 또는 호두의 지름이 0.5mm 미만의 크기로 사용하면 버거 패티의 씹힘성을 주기 위한 목적에 부합되지 않는 문제점이 있어 좋지 않고, 1.0 mm 초과한 크기로 사용하면 씹힘성이 너무 증대하여 버거 섭취시 불편한 문제점이 있어 좋지 않다. 또한 땅콩 또는 호두의 사용량에 있어서, 0.5 중량% 미만 사용하면 음식을 먹는 느낌인 씹힘성이 감소되는 문제점이 있고, 4.0 중량% 초과 사용하면 과도한 씹힘성에 의하여 음식으로서 부작용이 발생하는 문제점이 있다.Peanuts or walnuts used to give the chewability of the patty patty in the above is used to grind to a size of 0.5 ~ 1.0mm diameter in more detail than the grains. If the diameter of peanut or walnut is less than 0.5mm, it does not meet the purpose of giving chewy patties of burger patties. It's not good to have this. In addition, in the amount of peanut or walnut, when used less than 0.5% by weight, there is a problem that the chewiness of eating food is reduced, and when used in excess of 4.0% by weight, there is a problem that side effects occur as food due to excessive chewability.
열에 매우 안전하며 비타민 C를 다량 함유하고 있고 버거용 패티의 접착제의 역할을 하는 감자전분을 1 중량% 미만 사용하면 버거용 패티가 견고하지 못해 접착제로 사용하기에 적당하지 않고, 3 중량% 초과 사용하면 접착제의 역할에 차이가 없이 원료비의 상승을 초과하여 바람직하지 않다.If it is very safe against heat and contains less than 1% by weight of potato starch, which contains a large amount of vitamin C and serves as an adhesive for patties, the patties for patties are not strong and are not suitable for use as adhesives. It is not preferable that the increase in the raw material cost without any difference in the role of the adhesive.
상기에서 버섯류는 식이섬유를 보충하는 역할을 하는데 바람직하기로는 표고버섯, 느타리버섯, 서양송이버섯, 새송이버섯 중에서 선택된 1종류를 사용할 수 있고, 기호에 따라 2종류 이상을 혼합하여 사용할 수 있으며, 버섯류를 섭취하기 용이하게 1.0∼5.0mm의 크기로 사용하거나 또는 분말 형태로 사용이 가능하다. 본원 발명에서 이러한 버섯류를 1 중량% 미만 사용하면 충분한 식이섬유의 섭취가 곤란하며, 2 중량% 초과 사용하면 식이섬유의 섭취 증가로 인한 상승효과에의 차이가 없이 원료비의 상승을 초래할 문제가 있어 좋지 않다.In the above mushrooms to play a role in supplementing dietary fiber, preferably one selected from shiitake mushroom, oyster mushroom, western matsutake mushroom, matsutake mushroom, can be used by mixing two or more kinds according to the preference, mushrooms Easily ingested can be used in the size of 1.0 to 5.0mm or in the form of a powder. In the present invention, when using less than 1% by weight of such mushrooms is difficult to intake sufficient dietary fiber, when used more than 2% by weight is a problem that will cause a rise in raw material costs without a difference in the synergistic effect due to increased intake of dietary fiber not.
매실 성분이 가지고 있는 살균 및 해독작용을 이용하여 대장균의 번식을 억제시키기 위한 목적으로 사용하는 매실 추출물은 1 중량% 미만 사용시 애초의 목적을 위한 효과가 부족하고, 3 중량% 초과 사용하면 매실의 신맛으로 인해 신맛을 싫어하는 소비자들이 기호에 부합하지 못하여 좋지 않다.The extract of plum used for the purpose of suppressing the reproduction of Escherichia coli by the sterilization and detoxification effect of the plum component is insufficient for the purpose of the first use when less than 1% by weight, and the sour taste of the plum when used more than 3% by weight Due to the sour taste of consumers do not meet the taste is not good.
항균성, 항바이러스 및 항콜레스테롤 등의 기능성과 생체내의 면역기능을 강화시키기 위한 목적으로 사용하는 키토산은 1 중량% 미만 사용시 키토산을 사용하는 목적을 달성하기에 부족한 문제점이 있으며, 3 중량% 초과 사용하면 키토산의 사용에 따른 상승효과에의 차이가 없이 원료비의 상승을 초래할 문제가 있어 좋지 않다.Chitosan, which is used for the purpose of strengthening the functions of antibacterial, antiviral and anti-cholesterol and immune function in vivo, is insufficient to achieve the purpose of using chitosan when less than 1% by weight, and when used in excess of 3% by weight It is not good because there is a problem that will lead to an increase in raw material costs without a difference in the synergistic effect of the use of chitosan.
본 발명의 오징어를 함유하는 버거용 패티의 제조방법은 오징어의 내장을 제거한 후, 오징어의 머리, 몸통 및 다리 부위의 길이를 3∼8mm으로 세절하는 단계와;Method of producing a patty patties containing the squid of the present invention, after removing the squid guts, the length of the head, torso and leg portion of the cuttlefish to 3 to 8mm;
상기 단계에서 세절한 오징어 65∼85 중량%, 버섯류 1∼2 중량%, 후추 0.1∼0.5 중량%, 식염 0.1∼1.0 중량%를 혼합 반죽한 후 1∼3℃에서 10∼24시간 동안 숙성시키는 단계와;65 to 85% by weight of the squid cut in the above step, 1 to 2% by weight of mushrooms, 0.1 to 0.5% by weight of pepper, 0.1 to 1.0% by weight of salt, and then aged at 1 to 3 ℃ for 10 to 24 hours Wow;
상기단계 후 0.5∼1.0mm 지름의 크기로 분쇄한 땅콩, 호두를 각각 사용하거나 또는 혼합한 것 0.5∼4.0 중량%, 매실 추출물 1∼3 중량%, 감자전분 1∼3 중량%, 키토산 1∼3 중량%를 첨가하고 반죽한 후 원형, 타원형, 사각형 등의 일정한 모양으로 압축 성형하는 단계와;Peanut and walnuts crushed to a size of 0.5 to 1.0 mm after the above step or used or mixed, 0.5 to 4.0% by weight, 1 to 3% by weight of plum extract, 1 to 3% by weight of potato starch, 1 to 3 of chitosan Adding weight percent and kneading, and then compression molding to a certain shape such as round, oval or square;
상기 단계 후 압축성형된 반제품에 계란 5∼8 중량%, 빵가루 5∼8 중량%를 도포하는 단계를 포함한다.After the step includes the step of applying 5 to 8% by weight of eggs, bread powder 5-8% by weight to the compression molded semi-finished product.
본 발명의 오징어 패티 제조방법에 있어서 숙성단계시 숙성온도를 1℃ 미만으로 유지하면 오징어 세포조직의 손상에 의하여 드립(drip)이 발생하여 영양분의 손실되는 문제점이 있으며, 4℃ 초과하면 오징어의 육질이 물러지는 문제점이 있어 숙성온도는 1∼4℃를 유지하는 것이 좋다. 또한 숙성시간을 10시간 미만 유지하면 부재료가 충분히 오징어 육에 침투하지 못하는 문제점이 있으며, 24시간 초과하면 숙성기간이 과도하게 길어져 원가 상승을 초래하는 문제점이 있어 숙성시간은 10∼24시간 유지하는 것이 좋다In the method of manufacturing the squid patty of the present invention, if the aging temperature is maintained below 1 ° C., a drip occurs due to damage to squid cell tissues, resulting in the loss of nutrients. There is a problem with this falling back, it is preferable to maintain the aging temperature of 1 ~ 4 ℃. In addition, if the maturation time is less than 10 hours, the subsidiary material does not penetrate the squid meat sufficiently, and if it exceeds 24 hours, the maturation period is excessively long, resulting in a cost increase, so that the maturation time is maintained for 10 to 24 hours. good
이하 본 발명의 내용을 다음의 실시예에 의하여 설명하고자 한다. 그러나 이들의 본 발명의 일 실시예에 불과한 것으로 이들이 본 발명의 내용을 한정하는 것은 아니다.Hereinafter, the content of the present invention will be described by the following examples. However, these are only examples of the present invention and they do not limit the content of the present invention.
＜실시예 1＞; 오징어 버거 패티 제조<Example 1>; Squid Burger Patty Manufacturer
제 1 공정1st process
오징어의 내장을 제거하고 정제수로 깨끗이 씻은 후, 오징어의 표면에 묻어 있는 수분을 제거하였다.After removing the internal organs of the cuttlefish and washing it with purified water, the moisture on the surface of the cuttlefish was removed.
제 2 공정2nd process
제 1 공정의 내장 및 표피의 수분이 제거된 오징어를 버거 패티에 대하여 80 중량%를 분쇄기에 넣고 3∼8mm 크기로 분쇄하였다.80% by weight of the squid from which the internal organs and the epidermis were removed from the water of the first process was placed in a grinder and ground to a size of 3 to 8 mm.
제 3 공정3rd process
제 2 공정의 분쇄된 오징어에 표고버섯 분말 2 중량%, 후추 0.3 중량%, 식염 0.5 중량%를 넣고 혼합하여 반죽한 후 2℃에서 24시간 동안 숙성시킨다.2% by weight of shiitake mushroom powder, pepper 0.3% by weight, salt by weight 0.5% by weight in the ground squid of the second process, mixed and kneaded, and aged at 2 ℃ for 24 hours.
제 4 공정4th process
오징어 버거 패티의 씹힘성을 부여하기 위하여 땅콩 및 호두를 분쇄기에 넣고 육안으로 알갱이가 보일 정도인 0.5∼1.0 mm 크기로 분쇄하여 준비하였다.In order to give the chewability of the squid patties patty and walnuts were put in a grinder and prepared by grinding to a size of 0.5 ~ 1.0 mm that is visible to the naked eye.
제 5 공정5th process
제 3 공정에서 숙성시킨 오징어와 제 4 공정에서 분쇄한 땅콩과 호두를 혼합한 것 1.5 중량%, 매실 추출물 1 중량%, 감자전분 1 중량% 및 키토산 1 중량%을 넣고 혼합하여 반죽하였다.Squid ripened in the third step and ground peanut and walnut mixed in the fourth step, 1.5% by weight, 1% by weight of plum extract, 1% by weight of potato starch and 1% by weight of chitosan were mixed and kneaded.
제 6 공정6th process
제 5 공정에서 원부재료가 혼합되어 있는 오징어를 원형으로 압축 성형하였다.In the fifth step, the squids in which the raw materials were mixed were compression molded into a circle.
제 7 공정7th process
제 6 공정에서 압축성형된 반제품에 계란 5 중량%, 빵가루 5 중량%를 도포하였다.In the sixth step, 5% by weight of eggs and 5% by weight of breadcrumbs were applied to the semi-molded product.
제 8 공정8th process
제 7 공정에서 성형된 오징어 버거 패티를 -20℃의 온도에서 냉동시켜 포장하였다.The squid burger patty molded in the seventh process was frozen and packaged at a temperature of -20 ° C.
본 발명은 종래 쇠고기 또는 돼지고기에 의존하였던 버거용 패티의 단백질 공급원을 오징어로 다양화할 수 있고, 오징어의 가공도를 높여 고부가가치화할 수 있다. 특히 오징어에 부족한 식이섬유를 버섯류로 보충하며, 매실 추출물를 첨가하여 살균력과 해독작용으로 식중독을 예방하며 키토산을 첨가하여 면역기능을 강화시킬 수 있다.The present invention can diversify protein sources of patties for patties, which previously depended on beef or pork, as squid, and increase the processing of the squid, thereby making it possible to add high value. In particular, squid is lacking dietary fiber with mushrooms, and the addition of plum extract to prevent food poisoning by bactericidal power and detoxification, chitosan can be added to strengthen the immune function.
Claims (7)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR10-2001-0031797A KR100428478B1 (en) | 2001-06-07 | 2001-06-07 | Burger Patty Composition Using Surimi and Manufacturing Method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR10-2001-0031797A KR100428478B1 (en) | 2001-06-07 | 2001-06-07 | Burger Patty Composition Using Surimi and Manufacturing Method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| KR20020094084A true KR20020094084A (en) | 2002-12-18 |
| KR100428478B1 KR100428478B1 (en) | 2004-04-27 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR10-2001-0031797A KR100428478B1 (en) | 2001-06-07 | 2001-06-07 | Burger Patty Composition Using Surimi and Manufacturing Method thereof |
Country Status (1)
| Country | Link |
|---|---|
| KR (1) | KR100428478B1 (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100432517B1 (en) * | 2002-02-25 | 2004-05-20 | 주식회사 롯데리아 | Preparing method of mushroom hamburg patty |
| WO2004112487A1 (en) * | 2003-06-21 | 2004-12-29 | Wan Sup Lee | Burger made of kimchi and squid |
| KR100903200B1 (en) * | 2007-10-08 | 2009-06-18 | 강원도립대학산학협력단 | A processing method of squid steak and the squid steak thereof |
| CN102669716A (en) * | 2012-05-25 | 2012-09-19 | 马胜清 | Red bayberry ball |
| ES2711202A1 (en) * | 2017-10-31 | 2019-04-30 | Iceberg Sea Food S L | PROCEDURE FOR THE OBTAINING OF SEPIA HAMBURGERS AND PRODUCT OBTAINED (Machine-translation by Google Translate, not legally binding) |
| CN110269212A (en) * | 2019-07-29 | 2019-09-24 | 淮阴工学院 | Compound fish ball of chocho and preparation method thereof |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20040039134A (en) * | 2002-11-04 | 2004-05-10 | 최진상 | patty with mushroom for burger and manufacturing method thereof |
| KR100851037B1 (en) | 2007-03-12 | 2008-08-12 | (주)동일식품 | A cuttlefish-burger patty |
| KR100881010B1 (en) | 2007-08-14 | 2009-01-30 | 이종화 | A seasoned mixture including squid used as a stuffing for bun and a bun using the same |
Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR0155427B1 (en) * | 1995-02-16 | 1998-10-01 | 김영자 | Sandwich salad composition and process for preparing it |
| KR100363263B1 (en) * | 1999-12-23 | 2002-12-05 | 송남석 | Preparing method of pattie for squid-burger and squid-burger using the pattie |
-
2001
- 2001-06-07 KR KR10-2001-0031797A patent/KR100428478B1/en not_active IP Right Cessation
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100432517B1 (en) * | 2002-02-25 | 2004-05-20 | 주식회사 롯데리아 | Preparing method of mushroom hamburg patty |
| WO2004112487A1 (en) * | 2003-06-21 | 2004-12-29 | Wan Sup Lee | Burger made of kimchi and squid |
| KR100903200B1 (en) * | 2007-10-08 | 2009-06-18 | 강원도립대학산학협력단 | A processing method of squid steak and the squid steak thereof |
| CN102669716A (en) * | 2012-05-25 | 2012-09-19 | 马胜清 | Red bayberry ball |
| ES2711202A1 (en) * | 2017-10-31 | 2019-04-30 | Iceberg Sea Food S L | PROCEDURE FOR THE OBTAINING OF SEPIA HAMBURGERS AND PRODUCT OBTAINED (Machine-translation by Google Translate, not legally binding) |
| CN110269212A (en) * | 2019-07-29 | 2019-09-24 | 淮阴工学院 | Compound fish ball of chocho and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| KR100428478B1 (en) | 2004-04-27 |
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