Patents by Inventor Yongsoo Chung
Yongsoo Chung 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).
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Patent number: 11882855Abstract: A reduced calorie nutrient enriched food product is produced by converting sucrose to monosaccharides and by selectively separating high molecular weight nutrients and sucrose in a food product such as a juice. The sucrose may be converted to non-digestible oligosaccharides. The process may also include separating a feed juice into a solids-rich fraction and a clarified juice fraction; treating the clarified juice fraction to form a high molecular weight-rich and oligosaccharide-rich fraction that can be combined with the solids-rich fraction to form a reduced calorie nutrient enriched liquid.Type: GrantFiled: July 5, 2022Date of Patent: January 30, 2024Assignee: Tropicana Products, Inc.Inventors: Johnny Casasnovas, Yongsoo Chung, Juan Gonzalez, Steven Havlik, Jeffrey D. Mathews, Taehyung Yi
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Publication number: 20220330582Abstract: A reduced calorie nutrient enriched food product is produced by converting sucrose to monosaccharides and by selectively separating high molecular weight nutrients and sucrose in a food product such as a juice. The sucrose may be converted to non-digestible oligosaccharides. The process may also include separating a feed juice into a solids-rich fraction and a clarified juice fraction; treating the clarified juice fraction to form a high molecular weight-rich and oligosaccharide-rich fraction that can be combined with the solids-rich fraction to form a reduced calorie nutrient enriched liquid.Type: ApplicationFiled: July 5, 2022Publication date: October 20, 2022Inventors: Johnny Casasnovas, Yongsoo Chung, Juan Gonzalez, Steven Havlik, Jeffrey D. Mathews, Taehyung Yi
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Patent number: 11412764Abstract: A reduced calorie nutrient enriched food product is produced by converting sucrose to monosaccharides and by selectively separating high molecular weight nutrients and sucrose in a food product such as a juice. The sucrose may be converted to non-digestible oligosaccharides. The process may also include separating a feed juice into a solids-rich fraction and a clarified juice fraction; treating the clarified juice fraction to form a high molecular weight-rich and oligosaccharide-rich fraction that can be combined with the solids-rich fraction to form a reduced calorie nutrient enriched liquid.Type: GrantFiled: August 29, 2019Date of Patent: August 16, 2022Assignee: Tropicana Products, Inc.Inventors: Johnny Casasnovas, Yongsoo Chung, Juan Gonzalez, Steven Havlik, Jeffrey D. Mathews, Taehyung Yi
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Patent number: 11172695Abstract: A method and composition for providing hydrolyzed starch and fiber. In one aspect, the method comprises providing a first enzyme; a second enzyme; water; and a starting composition comprising at least one material selected from the group consisting of at least a portion of grain and at least a portion of pulse. Additional steps comprise hydrolyzing the fiber and starch in the at least one material through fiber and starch hydrolysis reactions catalyzed by the first and second enzymes, respectively. Further steps comprise deactivating the first and second enzymes. In a second aspect, a composition comprises at least one material selected from the group consisting of at least a portion of grain and at least a portion of pulse. The average molecular weights of the hydrolyzed starch and fiber molecules in the composition are fractions of the molecular weights of unhydrolyzed starch and fiber molecules, respectively.Type: GrantFiled: March 22, 2016Date of Patent: November 16, 2021Assignee: The Quaker Oats CompanyInventors: Khushal Brijwani, Gary Carder, Yongsoo Chung, Ursula Vanesa Lay Ma, John Schuette, Wesley Twombly
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Patent number: 10980244Abstract: A composition comprising a whole grain with hydrolyzed starch. Although the starch can shift from relatively higher molecular weight moieties to relatively lower molecular weight moieties during hydrolysis, the relative proportions of the principal anatomical components of the caryopses of the grain—the starchy endosperm, germ and bran—remain approximately the same as evinced, for example, by the weight percentages and relative mass ratios of starch, fat, protein, dietary fiber, beta-glucan, and sugar in the composition. Additionally, the whole grain composition can be a powder, for example, a flour, and the whole grain composition can be granulated to a desired size to provide a powder that is highly dispersible in liquid. When gelatinized, hydrated and dispersed in a liquid, the whole grain with hydrolyzed starch can have a lower viscosity, grittiness, and graininess compared to the same variety of whole grain with unhydrolyzed starch.Type: GrantFiled: December 4, 2015Date of Patent: April 20, 2021Assignee: The Quaker Oats CompanyInventors: Robert E. Chatel, Yongsoo Chung, Justin A. French
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Patent number: 10975404Abstract: A method and composition comprising hydrolyzed starch. In a first aspect, the method comprises several steps. A first step comprises combining at least a portion of pulse and a suitable enzyme to form an enzyme-pulse starting mixture. The enzyme-pulse starting mixture comprises starch. A second step comprises heating the enzyme-pulse starting mixture to between about 48.89° C. and about 93.33° C. to begin to hydrolyze the starch, thereby providing a heated pulse mixture. A third step comprises extruding the heated pulse mixture to continue hydrolyzing the starch and further to gelatinize and cook the heated pulse mixture thereby providing a pulse product comprising gelatinized, hydrolyzed starch. In a second aspect, the invention provides a composition comprising at least a portion of pulse, and the at least a portion of pulse comprises gelatinized, hydrolyzed starch.Type: GrantFiled: May 13, 2020Date of Patent: April 13, 2021Assignee: The Quaker Oats CompanyInventors: Gary Carder, Robert E. Chatel, Yongsoo Chung, Justin A. French, Wesley Twombly
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Publication number: 20210059279Abstract: A reduced calorie nutrient enriched food product is produced by converting sucrose to monosaccharides and by selectively separating high molecular weight nutrients and sucrose in a food product such as a juice. The sucrose may be converted to non-digestible oligosaccharides. The process may also include separating a feed juice into a solids-rich fraction and a clarified juice fraction; treating the clarified juice fraction to form a high molecular weight-rich and oligosaccharide-rich fraction that can be combined with the solids-rich fraction to form a reduced calorie nutrient enriched liquid.Type: ApplicationFiled: August 29, 2019Publication date: March 4, 2021Inventors: Johnny Casasnovas, Yongsoo Chung, Juan Gonzalez, Steven Havlik, Jeffrey D. Mathews, Taehyung Yi
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Patent number: 10913963Abstract: A method and apparatus for controlled hydrolysis. The method can comprise hydrolyzing a first reagent in a first hydrolysis reaction and deactivating a first enzyme catalyzing the first hydrolysis reaction. The deactivating step can occur in about 10 seconds or less; the deactivating step can comprise adding a deactivating fluid to a composition comprising the first enzyme and heating the first enzyme using a deactivating mechanism. In other aspects, hydrolyzing the first reagent and deactivating the first enzyme can occur in a conduit, and the first hydrolysis reaction can occur in a composition that is at least 50% water by weight. The apparatus can provide a hydrolysis reactor comprising: a conduit; a composition inlet in the conduit for a composition; a first enzyme inlet in the conduit downstream of the composition inlet; and a first deactivating mechanism downstream of the first enzyme inlet to deactivate the first enzyme.Type: GrantFiled: April 12, 2019Date of Patent: February 9, 2021Assignee: The Quaker Oats CompanyInventors: Gary Carder, Yongsoo Chung, Prashant Mehta, Wesley Twombly
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Publication number: 20200270661Abstract: A method and composition comprising hydrolyzed starch. In a first aspect, the method comprises several steps. A first step comprises combining at least a portion of pulse and a suitable enzyme to form an enzyme-pulse starting mixture. The enzyme-pulse starting mixture comprises starch. A second step comprises heating the enzyme-pulse starting mixture to between about 48.89° C. and about 93.33° C. to begin to hydrolyze the starch, thereby providing a heated pulse mixture. A third step comprises extruding the heated pulse mixture to continue hydrolyzing the starch and further to gelatinize and cook the heated pulse mixture thereby providing a pulse product comprising gelatinized, hydrolyzed starch. In a second aspect, the invention provides a composition comprising at least a portion of pulse, and the at least a portion of pulse comprises gelatinized, hydrolyzed starch.Type: ApplicationFiled: May 13, 2020Publication date: August 27, 2020Inventors: Gary Carder, Robert E. Chatel, Yongsoo Chung, Justin A. French, Wesley Twombly
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Patent number: 10689678Abstract: A method and composition comprising hydrolyzed starch. In a first aspect, the method comprises several steps. A first step comprises combining at least a portion of pulse and a suitable enzyme to form an enzyme-pulse starting mixture. The enzyme-pulse starting mixture comprises starch. A second step comprises heating the enzyme-pulse starting mixture to between about 48.89° C. and about 93.33° C. to begin to hydrolyze the starch, thereby providing a heated pulse mixture. A third step comprises extruding the heated pulse mixture to continue hydrolyzing the starch and further to gelatinize and cook the heated pulse mixture thereby providing a pulse product comprising gelatinized, hydrolyzed starch. In a second aspect, the invention provides a composition comprising at least a portion of pulse, and the at least a portion of pulse comprises gelatinized, hydrolyzed starch.Type: GrantFiled: March 22, 2016Date of Patent: June 23, 2020Assignee: The Quaker Oats CompanyInventors: Gary Carder, Robert E. Chatel, Yongsoo Chung, Justin A. French, Wesley Twombly
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Publication number: 20190233864Abstract: A method and apparatus for controlled hydrolysis. The method can comprise hydrolyzing a first reagent in a first hydrolysis reaction and deactivating a first enzyme catalyzing the first hydrolysis reaction. The deactivating step can occur in about 10 seconds or less; the deactivating step can comprise adding a deactivating fluid to a composition comprising the first enzyme and heating the first enzyme using a deactivating mechanism. In other aspects, hydrolyzing the first reagent and deactivating the first enzyme can occur in a conduit, and the first hydrolysis reaction can occur in a composition that is at least 50% water by weight. The apparatus can provide a hydrolysis reactor comprising: a conduit; a composition inlet in the conduit for a composition; a first enzyme inlet in the conduit downstream of the composition inlet; and a first deactivating mechanism downstream of the first enzyme inlet to deactivate the first enzyme.Type: ApplicationFiled: April 12, 2019Publication date: August 1, 2019Inventors: Gary CARDER, Yongsoo CHUNG, Prashant MEHTA, Wesley TWOMBLY
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Publication number: 20180327792Abstract: A method and composition can provide fermented plant-origin material. The method can comprise several steps. A first step comprises hydrolyzing a plant-origin material to provide a hydrolyzed plant-origin material. A second step comprises providing a fermentation starter material comprising the hydrolyzed plant-origin material. A third step comprises fermenting the fermentation starter material to provide a fermented plant-origin material. Various compositions comprising a fermented plant-origin material are possible. In some embodiments, the fermented plant-origin material comprises a fermentation product produced by fermenting fermentation starter material, and the fermentation starter material comprises hydrolyzed plant-origin material. Even when the plant-origin material is hydrolyzed or hydrolyzed and fermented, certain desirable properties of the plant-origin material, for example, health benefits, nutrients, whole grain status, fiber content, or beta-glucan content, can be maintained.Type: ApplicationFiled: May 9, 2018Publication date: November 15, 2018Inventors: Stephanie Marie BROWN, Sarah Marie CARVER, Yongsoo CHUNG, Juan GONZALEZ, Steven E. HAVLIK, Jeffrey D. MATHEWS, Valerie Christine SERSHON, Jin-E SHIN, Saravanan Suppiah SINGARAM
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Publication number: 20170273337Abstract: A method and composition for providing hydrolyzed starch and fiber. In one aspect, the method comprises providing a first enzyme; a second enzyme; water; and a starting composition comprising at least one material selected from the group consisting of at least a portion of grain and at least a portion of pulse. Additional steps comprise hydrolyzing the fiber and starch in the at least one material through fiber and starch hydrolysis reactions catalyzed by the first and second enzymes, respectively. Further steps comprise deactivating the first and second enzymes. In a second aspect, a composition comprises at least one material selected from the group consisting of at least a portion of grain and at least a portion of pulse. The average molecular weights of the hydrolyzed starch and fiber molecules in the composition are fractions of the molecular weights of unhydrolyzed starch and fiber molecules, respectively.Type: ApplicationFiled: March 22, 2016Publication date: September 28, 2017Inventors: Khushal Brijwani, Gary Carder, Yongsoo Chung, Ursula Vanesa Lay Ma, John Schuette, Wesley Twombly
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Publication number: 20170275662Abstract: A method and apparatus for controlled hydrolysis. The method can comprise hydrolyzing a first reagent in a first hydrolysis reaction and deactivating a first enzyme catalyzing the first hydrolysis reaction. The deactivating step can occur in about 10 seconds or less; the deactivating step can comprise adding a deactivating fluid to a composition comprising the first enzyme and heating the first enzyme using a deactivating mechanism. In other aspects, hydrolyzing the first reagent and deactivating the first enzyme can occur in a conduit, and the first hydrolysis reaction can occur in a composition that is at least 50% water by weight. The apparatus can provide a hydrolysis reactor comprising: a conduit; a composition inlet in the conduit for a composition; a first enzyme inlet in the conduit downstream of the composition inlet; and a first deactivating mechanism downstream of the first enzyme inlet to deactivate the first enzyme.Type: ApplicationFiled: March 22, 2016Publication date: September 28, 2017Inventors: Gary Carder, Yongsoo Chung, Prashant Mehta, Wesley Twombly
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Publication number: 20170265503Abstract: Food products prepared from whole grain oat flour having soluble components. The soluble whole oat flour maintains its standard of identity as whole grain and thus has the characteristics of whole grain oats. Aspects of the present invention relate to the use of the soluble oat flour in liquid food products such as beverages, semi-solid food products such as yogurt, and solid food products such as bakery items in order to provide enhanced health benefits.Type: ApplicationFiled: April 6, 2017Publication date: September 21, 2017Inventors: Yongsoo CHUNG, Ronald G. DEUTSCH, Justin FRENCH, Ursula Vanesa LAY MA, Margaret J. MILLER, Robert E. CHATEL
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Patent number: 9622500Abstract: Food products prepared from whole grain oat flour having soluble components. The soluble whole oat flour maintains its standard of identity as whole grain and thus has the characteristics of whole grain oats. Aspects of the present invention relate to the use of the soluble oat flour in liquid food products such as beverages, semi-solid food products such as yogurt, and solid food products such as bakery items in order to provide enhanced health benefits.Type: GrantFiled: March 13, 2014Date of Patent: April 18, 2017Assignee: The Quaker Oats CompanyInventors: Gary D. Carder, Yongsoo Chung, Ronald G. Deutsch, Juan Carlos Fernandez Feito, Justin French, Ursula Vanesa Lay Ma, Mayte Lee, Margaret J. Miller, Holly Ramage, Robert E. Chatel
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Patent number: 9510614Abstract: Food products prepared from whole grain oat flour having soluble components. The soluble whole oat flour maintains its standard of identity as whole grain and thus has the characteristics of whole grain oats. Aspects of the present invention relate to the use of the soluble oat flour in liquid food products such as beverages, semi-solid food products such as yogurt, and solid food products such as bakery items in order to provide enhanced health benefits.Type: GrantFiled: March 13, 2014Date of Patent: December 6, 2016Assignee: The Quaker Oats CompanyInventors: Gary D. Carder, Yongsoo Chung, Ronald G. Deutsch, Juan Carlos Fernandez Feito, Justin French, Ursula Vanesa Lay Ma, Mayte Lee, Margaret J. Miller, Holly Ramage, Robert E. Chatel
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Patent number: 9504272Abstract: Producing soluble oat flour with an increased level of avenanthramides by using enzymes to precondition whole oat flour prior to extrusion.Type: GrantFiled: March 4, 2013Date of Patent: November 29, 2016Assignee: The Quaker Oats CompanyInventors: Gary Carder, Robert E. Chatel, YiFang Chu, Yongsoo Chung, Justin A. French, Ursula Vanesa Lay Ma, Marianne O'Shea, Bernardus Jan-Willem Van Klinken
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Publication number: 20160198754Abstract: A method and composition comprising hydrolyzed starch. In a first aspect, the method comprises several steps. A first step comprises combining at least a portion of pulse and a suitable enzyme to form an enzyme-pulse starting mixture. The enzyme-pulse starting mixture comprises starch. A second step comprises heating the enzyme-pulse starting mixture to between about 48.89° C. and about 93.33° C. to begin to hydrolyze the starch, thereby providing a heated pulse mixture. A third step comprises extruding the heated pulse mixture to continue hydrolyzing the starch and further to gelatinize and cook the heated pulse mixture thereby providing a pulse product comprising gelatinized, hydrolyzed starch. In a second aspect, the invention provides a composition comprising at least a portion of pulse, and the at least a portion of pulse comprises gelatinized, hydrolyzed starch.Type: ApplicationFiled: March 22, 2016Publication date: July 14, 2016Inventors: Gary Carder, Robert E. Chatel, Yongsoo Chung, Justin A. French, Wesley Twombly
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Publication number: 20160081375Abstract: A composition comprising a whole grain with hydrolyzed starch. Although the starch can shift from relatively higher molecular weight moieties to relatively lower molecular weight moieties during hydrolysis, the relative proportions of the principal anatomical components of the caryopses of the grain—the starchy endosperm, germ and bran—remain approximately the same as evinced, for example, by the weight percentages and relative mass ratios of starch, fat, protein, dietary fiber, beta-glucan, and sugar in the composition. Additionally, the whole grain composition can be a powder, for example, a flour, and the whole grain composition can be granulated to a desired size to provide a powder that is highly dispersible in liquid. When gelatinized, hydrated and dispersed in a liquid, the whole grain with hydrolyzed starch can have a lower viscosity, grittiness, and graininess compared to the same variety of whole grain with unhydrolyzed starch.Type: ApplicationFiled: December 4, 2015Publication date: March 24, 2016Inventors: Robert E. CHATEL, Yongsoo CHUNG, Justin A. FRENCH