Patents by Inventor Jung Ho WOO

Jung Ho WOO has filed for patents to protect the following inventions. This listing includes patent applications that are pending as well as patents that have already been granted by the United States Patent and Trademark Office (USPTO).

  • Publication number: 20210370200
    Abstract: A water treatment device construction structure having a grating room and a method for constructing various water spaces/waterscape facilities having the same coupled thereto are disclosed. The structure relates to a buried water treatment device for treating operation water such as tap water, groundwater, rainwater, and surface water through an environment-friendly method. A water treatment device construction structure having a grating room is coupled to civil engineering/landscaping facilities, or to fish farms that are to be constructed in view of the purpose of construction and productivity. The water treatment facility having a reservoir coupled thereto is provided in a predetermined position below facilities or on the lower-end or peripheral portion thereof in a buried/underground type. Accordingly, there is no burden in site selection; a large amount of operation water can be stored without degrading the aesthetic landscape; and natural energy can be used preferentially.
    Type: Application
    Filed: August 3, 2017
    Publication date: December 2, 2021
    Inventor: Jung Ho Woo
  • Patent number: 10701944
    Abstract: The present invention relates to a method of producing frozen dough for bread containing a filling and a method of producing cream-filled bread by employing the frozen dough. More particularly, the present invention relates to a method of producing cream-filled bread, which can produce soft textured bread even by employing frozen/refrigerated dough, and can maintain soft bread texture even after a long period of time.
    Type: Grant
    Filed: January 26, 2017
    Date of Patent: July 7, 2020
    Assignee: PARIS CROISSANT CO., LTD.
    Inventors: Jung Ho Woo, Hong Shin Jeon, Dae Chul Kim, Young Kyu Lee
  • Publication number: 20190029274
    Abstract: The present invention relates to a method of producing frozen dough for bread containing a filling and a method of producing cream-filled bread by employing the frozen dough. More particularly, the present invention relates to a method of producing cream-filled bread, which can produce soft textured bread even by employing frozen/refrigerated dough, and can maintain soft bread texture even after a long period of time.
    Type: Application
    Filed: January 26, 2017
    Publication date: January 31, 2019
    Inventors: Jung Ho WOO, Hong Shin JEON, Dae Chul KIM, Young Kyu LEE