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1. 发明授权

KR100432517B1 버섯을 함유한 햄버거 패티의 제조방법 有权
标题翻译：如果不是这样的话
公开(公告)号：KR100432517B1
公开(公告)日：2004-05-20
申请号：KR1020020009928
申请日：2002-02-25
申请人： 롯데지알에스 주식회사
发明人： 유재명 , 김인철 , 구본규 , 유재선 , 채수유 , 권익부
IPC分类号： A23L1/317
摘要： PURPOSE: A mushroom-containing hamburger patty is provided, thereby improving the taste and nutrition of hamburger patty. CONSTITUTION: A hamburger patty consisting of meats as a main component contains 40 to 80 wt.% of at least two kinds of roasted mushrooms with water, wherein the mushroom is at least two mushrooms selected from Flamm velutipes, Lertinus edodes(pitch pine mushroom), Oyster mushroom, Pine mushroom(Triclroloma matztake) and King oyster mushroom; and the meat is chicken. The mushroom-containing hamburger patty is prepared by cutting 40 to 80 wt.% of at least two kinds of mushrooms; mixing the mushrooms with seasoning materials and water and heating the mixture; and adding meat into the mixture and heating them.
摘要翻译：用途：提供含蘑菇的汉堡肉饼，从而改善汉堡肉饼的口感和营养。一种由肉类作为主要成分的汉堡肉饼包含40至80重量％的至少两种烤蘑菇和水，其中所述蘑菇至少是选自Flamm velutipes，Lertinus edodes（间距松蘑）的两种蘑菇，，蚝蘑，松蘑（Triclroloma matztake）和国王蚝蘑; 肉是鸡肉。该含蘑菇的汉堡肉饼是通过切割至少两种蘑菇中的40至80重量％将蘑菇与调味料和水混合并加热混合物; 并将肉加入混合物中并加热。

2. 发明公开

KR1020030000741A 김치 라이스 버거 제조방법 有权
标题翻译： KIMCHI RICE BURGER的工艺方法
公开(公告)号：KR1020030000741A
公开(公告)日：2003-01-06
申请号：KR1020010036838
申请日：2001-06-27
申请人： 롯데지알에스 주식회사
发明人： 구본규 , 김인철 , 유재명 , 유재선 , 채수유 , 이윤수 , 권익부
IPC分类号： A23L1/10
CPC分类号： A23L7/196 , A21D13/10 , A21D13/30 , A23L29/00
摘要： PURPOSE: Provided is a process method for kimchi rice burger with a good appetite by using rice and kimchi for its patty, bun and sauce, thereby increasing consumption of agricultural products, and creating its competitiveness on the world market. CONSTITUTION: The process method of kimchi burger is characterized by preparing a burger patty using rice, and a patty using kimchi; and inserting the kimchi patty between two rice buns simultaneously adding kimchi sauce therebetween. Wherein, the rice bun contains 2% of kimchi extract and 8% of vegetables including capsicums, carrots, onions and the like; kimchi patty is deep-fried steak or cutlet containing 30% of kimchi or more; and the kimchi sauce contains 68%of kimchi or more.
摘要翻译：目的：提供利用米饭和泡菜做蛋糕，面包和酱汁的泡菜米饭的加工方法，从而增加农产品的消费，并在世界市场上创造竞争力。规定：泡菜汉堡的加工方法的特点是用米饭准备汉堡包，用小泡做蛋糕; 并在两个面包之间插入泡菜馅饼，同时在其间加入泡菜酱。其中，米馒头含有2％的泡菜提取物和8％的蔬菜，包括辣椒，胡萝卜，洋葱等; 泡菜饼是含有30％泡菜或以上的油炸牛排或排骨料; 泡菜酱含有68％的泡菜或更多。

3. 发明公开

KR1020020085371A 오징어 냉동식품과 그 제조방법 失效
标题翻译：冷冻食品使用切片及其生产
公开(公告)号：KR1020020085371A
公开(公告)日：2002-11-16
申请号：KR1020010024854
申请日：2001-05-08
申请人： 롯데지알에스 주식회사
发明人： 김인철 , 구본규 , 유재명 , 유재선 , 채수유 , 이윤수
IPC分类号： A23L1/333
摘要： PURPOSE: A process of preparing a frozen food product is provided by mixing cut cuttlefish with an auxiliary material such as surimi, starch and seasoning, coating bread crumbs and then freezing. Whereby, the product has a characteristic structure, feeling and taste as well as tender meat quality. CONSTITUTION: A cuttlefish is washed, peeled with warm water at 50 to 60deg.C and enzyme, cut to 0.5 to 2.5cm, mixed with surimi, starches and seasoning to produce a cuttlefish mix, which is molded, coated with wheat flour, corn starch and bread crumbs successively and then frozen.
摘要翻译：目的：制备冷冻食品的过程是通过将切鱿鱼与辅食（如鱼糜，淀粉和调味料）混合并涂上面包屑，然后冷冻来提供的。因此，该产品具有特征结构，感觉和味道以及嫩肉质量。构成：将乌贼洗净，用温水50〜60℃，酶切，切成0.5〜2.5cm，与鱼糜，淀粉和调味料混合，制成乌贼混合物，成型，涂上小麦粉，玉米淀粉和面包屑先后冷冻。

4. 发明公开

KR1020030070399A 버섯을 함유한 햄버거 패티의 제조방법 有权
标题翻译：含穆斯林包含汉堡包
公开(公告)号：KR1020030070399A
公开(公告)日：2003-08-30
申请号：KR1020020009928
申请日：2002-02-25
申请人： 롯데지알에스 주식회사
发明人： 유재명 , 김인철 , 구본규 , 유재선 , 채수유 , 권익부
IPC分类号： A23L1/317
CPC分类号： A23L13/67 , A23L13/428 , A23L31/00
摘要： PURPOSE: A mushroom-containing hamburger patty is provided, thereby improving the taste and nutrition of hamburger patty. CONSTITUTION: A hamburger patty consisting of meats as a main component contains 40 to 80 wt.% of at least two kinds of roasted mushrooms with water, wherein the mushroom is at least two mushrooms selected from Flamm velutipes, Lertinus edodes(pitch pine mushroom), Oyster mushroom, Pine mushroom(Triclroloma matztake) and King oyster mushroom; and the meat is chicken. The mushroom-containing hamburger patty is prepared by cutting 40 to 80 wt.% of at least two kinds of mushrooms; mixing the mushrooms with seasoning materials and water and heating the mixture; and adding meat into the mixture and heating them.
摘要翻译：目的：提供含蘑菇的汉堡包，从而改善汉堡包的味道和营养。构成：以肉类为主要成分的汉堡包馅料含有至少两种具有水的烤蘑菇的40至80重量％，其中蘑菇是至少两个选自Flamm velutipes，Lertinus edodes（松松蘑菇）的蘑菇，，牡蛎蘑菇，松菇（三角草）和国王牡蛎菇; 肉是鸡肉。含蘑菇的汉堡包是通过切割40至80重量％的至少两种蘑菇制成的; 将蘑菇与调味料和水混合，加热混合物; 并向混合物中加入肉并加热。

5. 发明授权

KR100802989B1 김치 라이스 버거 제조방법 有权
标题翻译：泡菜米饭的加工方法
公开(公告)号：KR100802989B1
公开(公告)日：2008-02-14
申请号：KR1020010036838
申请日：2001-06-27
申请人： 롯데지알에스 주식회사
发明人： 구본규 , 김인철 , 유재명 , 유재선 , 채수유 , 이윤수 , 권익부
IPC分类号： A23L1/10
摘要： 본 발명은 김치 라이스 버거 제조방법에 관한 것으로서, 쌀을 이용한 김치 라이스 번스(Buns)로 기존의 햄버거빵을 대신하고, 김치 패티(Patty)와 주사위꼴로 썰은 김치가 혼합된 김치 소스를 내용물로 한 새로운 형태 및 개념의 김치 라이스 버거를 제공함으로써, 조상 대대로 전래되어서 내려온 김치와 쌀을 이용함에 따라 한국인의 입맛에 맞출 수 있고, 또한 우리 농산물의 사용량을 늘릴 수 있는 부대효과를 기대할 수 있으며, 더 나아가 기존 햄버거와 차별화를 도모하면서 우리의 맛을 찾고 세계화하는데 큰 효과를 도모할 수 있도록 한 것이다.
햄버거, 김치 라이스 버거, 김치 패티, 김치 소스

6. 发明授权

KR100427641B1 오징어 냉동식품과 그 제조방법 失效
标题翻译： 오징어냉동식품과그제조방법
公开(公告)号：KR100427641B1
公开(公告)日：2004-04-27
申请号：KR1020010024854
申请日：2001-05-08
申请人： 롯데지알에스 주식회사
发明人： 김인철 , 구본규 , 유재명 , 유재선 , 채수유 , 이윤수
IPC分类号： A23L1/333
摘要： PURPOSE: A process of preparing a frozen food product is provided by mixing cut cuttlefish with an auxiliary material such as surimi, starch and seasoning, coating bread crumbs and then freezing. Whereby, the product has a characteristic structure, feeling and taste as well as tender meat quality. CONSTITUTION: A cuttlefish is washed, peeled with warm water at 50 to 60deg.C and enzyme, cut to 0.5 to 2.5cm, mixed with surimi, starches and seasoning to produce a cuttlefish mix, which is molded, coated with wheat flour, corn starch and bread crumbs successively and then frozen.
摘要翻译：目的：通过将切好的墨鱼与辅助材料如鱼糜，淀粉和调味料混合，涂覆面包屑然后冷冻来提供冷冻食品的制备过程。因此，该产品具有特征结构，感觉和口感以及肉质鲜嫩。组成：乌贼洗净后，用温度为50-60摄氏度的酶和酶切割成0.5至2.5厘米，与鱼糜，淀粉和调味料混合以产生乌贼混合物，其被模制，用小麦粉，玉米淀粉和面包屑，然后冷冻。

7. 发明公开

KR1020030083871A 게살 버거 패티 有权
标题翻译： CRAB-BURGER PATTY
公开(公告)号：KR1020030083871A
公开(公告)日：2003-11-01
申请号：KR1020020022261
申请日：2002-04-23
申请人： 롯데지알에스 주식회사
发明人： 구본규 , 김인철 , 유재선 , 채수유 , 권익부
IPC分类号： A23L1/317
摘要： PURPOSE: Provided is a crab-burger patty using a large amount of crab meat and cut-frozen fish paste as well as chitosan. Therefore it is good for the health improvement. CONSTITUTION: A crab-burger patty is characterized by containing 10-50 part by weight of tenderized meat, 5-50 part by weight of crab meat, 5-30 part by weight of cut-frozen fish paste, 0.01-2.0 part by weight of chitosan, 1-10 part by weigh of starch and 10-80 part by weight of crumbs, based on 100 part by weight of patty.
摘要翻译：目的：提供使用大量蟹肉和冷冻鱼酱以及壳聚糖的螃蟹汉堡。因此，对健康有好处。构成：螃蟹肉饼的特征在于含有10-50重量份的嫩肉，5-50重量份的蟹肉，5-30重量份的冷冻鱼酱，0.01-2.0重量份的壳聚糖，1-10重量份的淀粉和10-80重量份的面包屑，基于100重量份的馅饼。

8. 发明公开

KR1020020083616A 야채버거 제조방법 无效
标题翻译：生产蔬菜牛皮癣
公开(公告)号：KR1020020083616A
公开(公告)日：2002-11-04
申请号：KR1020010023048
申请日：2001-04-27
申请人： 롯데지알에스 주식회사
发明人： 김인철 , 구본규 , 유재명 , 유재선 , 채수유 , 이윤수
IPC分类号： A23L1/31
CPC分类号： A21D13/32 , A21D13/10
摘要： PURPOSE: A process of preparing a new form of vegetable burger having contents wrapped up with large leaves of lettuce instead of a hamburger bread is provided. Whereby, the vegetable burger can be effectively consumed as diet food, and health food, by relatively reducing the total calorie through increasing the content of vegetables. CONSTITUTION: A tomato(14), patty(11), bread and sauce(13) are laminated and inserted between two large leaves of lettuce(12a,12b). The lettuce has a larger area than the patty or the bread to be inserted thereinto and the contents inserted into the inside of the lettuce is laminated in the order of tomato, patty, bread and sauce.
摘要翻译：目的：提供一种新的形式的蔬菜汉堡的过程，其中包含大片莴苣而不是汉堡包面包。因此，通过增加蔬菜含量，相对减少总卡路里，可以将蔬菜汉堡有效地作为饮食食品和保健食品消费。构成：将番茄（14），小馅饼（11），面包和酱汁（13）层叠并插入两莴苣叶（12a，12b）之间。莴苣面积比馅饼或要插入面包的面积大，插入莴苣内部的内容按番茄，馅饼，面包和酱汁的顺序层叠。

9. 实用新型

KR200238552Y1 햄버거용 포재 失效
标题翻译：对于汉堡包
公开(公告)号：KR200238552Y1
公开(公告)日：2001-10-12
申请号：KR2020010012283
申请日：2001-04-27
申请人： 롯데지알에스 주식회사
发明人： 김인철 , 구본규 , 유재명 , 유재선 , 채수유 , 이윤수
IPC分类号： B65D30/00
摘要： 본 고안은 햄버거용 포재에 관한 것으로서, 포재의 내용물 저장부분에 적어도 2줄 이상의 가로방향 절취선을 형성하여 밖으로 나와 있는 내용물을 먹고 난 후, 안에 들어가 있는 내용물을 먹는 경우 위의 절취선을 이용하여 포재를 절취해가면서 먹을 수 있도록 함으로써, 취식과 관련하여 포재로 인한 여러 불편한 점을 완전히 해소할 수 있으며, 이에 따라 포재를 이용하여 취식하는 제품에 대한 취식시의 편의를 도모할 수 있도록 한 햄버거용 포재를 제공하고자 한 것이다.

10. 发明授权

KR100445995B1 게살 버거 패티 有权
标题翻译：游戏버거패티
公开(公告)号：KR100445995B1
公开(公告)日：2004-08-25
申请号：KR1020020022261
申请日：2002-04-23
申请人： 롯데지알에스 주식회사
发明人： 구본규 , 김인철 , 유재선 , 채수유 , 권익부
IPC分类号： A23L1/317
摘要： PURPOSE: Provided is a crab-burger patty using a large amount of crab meat and cut-frozen fish paste as well as chitosan. Therefore it is good for the health improvement. CONSTITUTION: A crab-burger patty is characterized by containing 10-50 part by weight of tenderized meat, 5-50 part by weight of crab meat, 5-30 part by weight of cut-frozen fish paste, 0.01-2.0 part by weight of chitosan, 1-10 part by weigh of starch and 10-80 part by weight of crumbs, based on 100 part by weight of patty.
摘要翻译：用途：提供使用大量蟹肉和切冻鱼酱以及壳聚糖的蟹肉汉堡肉饼。因此对健康改善有好处。组成：蟹肉饼肉饼的特征在于含有10-50重量份的软化肉，5-50重量份的蟹肉，5-30重量份的冷冻鱼糊，0.01-2.0重量份的壳聚糖，1-10重量份的淀粉和10-80重量份的面包屑，基于100重量份的肉饼。

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