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).

  • Soluble oat flour and method of making utilizing enzymes
    Patent number: 9149060
    Abstract: Producing soluble oat flour by using enzymes to precondition whole oat flour prior to an extrusion (continuous cooking) process.
    Type: Grant
    Filed: October 22, 2013
    Date of Patent: October 6, 2015
    Assignee: THE QUAKER OAT COMPANY
    Inventors: Robert Chatel, Yongsoo Chung, Justin French
  • Method of preparing highly dispersible whole grain flour with an increased avenanthramide content
    Patent number: 9011947
    Abstract: A method of preparing a highly dispersible whole grain oat flour by hydrolyzing, milling and agglomerating grain flour to arrive at a whole grain oat flour having an increased avenanthramide content compared to native oat flour.
    Type: Grant
    Filed: March 15, 2013
    Date of Patent: April 21, 2015
    Assignee: The Quaker Oats Company
    Inventors: Gary Carder, Robert E. Chatel, YiFang Chu, Yongsoo Chung, Justin A. French, Marianne O'Shea, Bernadus Jan-Willem Van Klinken
  • Soluble oat or barley flour and method of making utilizing a continuous cooker
    Patent number: 8802177
    Abstract: Preparing soluble oat or barley flour in one-step using an extrusion (continuous cooking) process to dextrinize and gelatinize cook the oat or barley flour.
    Type: Grant
    Filed: November 4, 2008
    Date of Patent: August 12, 2014
    Assignee: The Quaker Oats Company
    Inventors: Robert Chatel, Yongsoo Chung, Justin French
  • Soluble oat or barley flour and method of making utilizing a continuous cooker
    Patent number: 8795754
    Abstract: Preparing soluble oat or barley flour in one-step using an extrusion (continuous cooking) process to dextrinize and gelatinize cook the oat or barley flour.
    Type: Grant
    Filed: October 8, 2009
    Date of Patent: August 5, 2014
    Assignee: The Quaker Oats Company
    Inventors: Robert Chatel, Yongsoo Chung, Justin French
  • Food Products Prepared with Soluble Whole Grain Oat Flour
    Publication number: 20140193563
    Abstract: 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: Application
    Filed: March 13, 2014
    Publication date: July 10, 2014
    Applicant: The Quaker Oats Company
    Inventors: Gary D. Carder, Yongsoo Chung, Ronald G. Deutsch, Juan Carlos Fernandez Feito, Justin French, Ursula Vanesa La Ma, Mayte Lee, Margaret J. Miller, Holly Ramage
  • Food Products Prepared with Soluble Whole Grain Oat Flour
    Publication number: 20140193564
    Abstract: 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: Application
    Filed: March 13, 2014
    Publication date: July 10, 2014
    Applicant: The Quaker Oats Company
    Inventors: Gary D. Carder, Yongsoo Chung, Ronald G. Deutsch, Juan Carlos Fernandez Feito, Justin French, Ursula Vanesa La Ma, Mayte Lee, Margaret J. Miller, Holly Ramage
  • Soluble Oat Flour And Method Of Making Utilizing Enzymes
    Publication number: 20140050819
    Abstract: Producing soluble oat flour by using enzymes to precondition whole oat flour prior to an extrusion (continuous cooking) process.
    Type: Application
    Filed: October 22, 2013
    Publication date: February 20, 2014
    Applicant: The Quaker Oats Company
    Inventors: Robert Chatel, Yongsoo Chung, Justin French
  • Soluble oat flour and method of making utilizing enzymes
    Patent number: 8591970
    Abstract: Producing soluble oat or barley flour by using enzymes to precondition whole oat or barley flour prior to an extrusion (continuous cooking) process.
    Type: Grant
    Filed: October 8, 2009
    Date of Patent: November 26, 2013
    Assignee: The Quaker Oats Company
    Inventors: Robert Chatel, Yongsoo Chung, Justin French
  • Method of preparing highly dispersible whole grain flour
    Patent number: 8586113
    Abstract: A method of preparing a highly dispersible whole grain flour by hydrolyzing, milling and agglomerating grain flour. Highly dispersible hydrolyzed whole grain flours made in accordance with the present invention include an enzyme that hydrolyzes the whole grain flour while maintaining the integrity of the whole grain throughout processing. The whole grain flours of the present invention are highly dispersible in liquid and semi-solid media.
    Type: Grant
    Filed: June 14, 2010
    Date of Patent: November 19, 2013
    Assignee: The Quaker Oats Company
    Inventors: Gary Carder, Robert E. Chatel, Yongsoo Chung, Justin A. French
  • Soluble oat flour and method of making utilizing enzymes
    Patent number: 8574644
    Abstract: Producing soluble oat or barley flour by using enzymes to precondition whole oat or barley flour prior to an extrusion (continuous cooking) process.
    Type: Grant
    Filed: November 4, 2008
    Date of Patent: November 5, 2013
    Assignee: The Quaker Oats Company
    Inventors: Robert Chatel, Yongsoo Chung, Justin French
  • Hydrolyzed, spray dried, agglomerated grain powder and drinkable food products
    Patent number: 8241696
    Abstract: A drinkable food product comprises a liquid and a hydrolyzed, dried, agglomerated grain powder.
    Type: Grant
    Filed: March 27, 2008
    Date of Patent: August 14, 2012
    Assignee: The Quaker Oats Company
    Inventors: Yongsoo Chung, John J. Smith, Zeinab Ali
  • Waxy Corn Starch And Whole Grain Cereals
    Publication number: 20120040072
    Abstract: An improved cereal flour mixture, production method, and resulting cereal are provided. The cereal contains whole grain and can be extruded.
    Type: Application
    Filed: October 24, 2011
    Publication date: February 16, 2012
    Applicant: THE QUAKER OATS COMPANY
    Inventors: Robert Chatel, Yongsoo Chung
  • Soluble Oat or Barley Flour and Method of Making Utilizing a Continuous Cooker
    Publication number: 20110281007
    Abstract: Preparing soluble oat or barley flour in one-step using an extrusion (continuous cooking) process to dextrinize and gelatinize cook the oat or barley flour.
    Type: Application
    Filed: October 8, 2009
    Publication date: November 17, 2011
    Applicant: THE QUAKER OATS COMPANY
    Inventors: Robert Chatel, Yongsoo Chung, Justin French
  • Soluble Oat Or Barley Flour And Method Of Making Utilizing Enzymes
    Publication number: 20110189341
    Abstract: Producing soluble oat or barley flour by using enzymes to precondition whole oat or barley flour prior to an extrusion (continuous cooking) process.
    Type: Application
    Filed: October 8, 2009
    Publication date: August 4, 2011
    Applicant: THE QUAKER OATS COMPANY
    Inventors: Robert Chatel, Yongsoo Chung, Justin French
  • Method of Preparing Highly Dispersible Whole Grain Flour
    Publication number: 20100316765
    Abstract: A method of preparing a highly dispersible whole grain flour by hydrolyzing, milling and agglomerating grain flour. Highly dispersible hydrolyzed whole grain flours made in accordance with the present invention include an enzyme that hydrolyzes the whole grain flour while maintaining the integrity of the whole grain throughout processing. The whole grain flours of the present invention are highly dispersible in liquid and semi-solid media.
    Type: Application
    Filed: June 14, 2010
    Publication date: December 16, 2010
    Applicant: The Quaker Oats Company
    Inventors: Justin A. French, Yongsoo Chung, Gary Carder
  • Soluble Oat Or Barley Flour And Method Of Making Utilizing A Continuous Cooker
    Publication number: 20100112167
    Abstract: Preparing soluble oat or barley flour in one-step using an extrusion (continuous cooking) process to dextrinize and gelatinize cook the oat or barley flour.
    Type: Application
    Filed: November 4, 2008
    Publication date: May 6, 2010
    Applicant: The Quaker Oats Company
    Inventors: Robert Chatel, Yongsoo Chung, Justin French
  • Soluble Oat Or Barley Flour And Method Of Making Utilizing Enzymes
    Publication number: 20100112127
    Abstract: Producing soluble oat or barley flour by using enzymes to precondition whole oat or barley flour prior to an extrusion (continuous cooking) process.
    Type: Application
    Filed: November 4, 2008
    Publication date: May 6, 2010
    Applicant: The Quaker Oats Company
    Inventors: Robert Chatel, Yongsoo Chung, Justin French
  • Granulation Method And Additives With Narrow Particle Size Distribution Produced From Granulation Method
    Publication number: 20100021588
    Abstract: A grain-based food product is provided which is formed from a premix compacted granules having a narrow particle size distribution. The premix flows easily, does not clump, and reduces dust.
    Type: Application
    Filed: September 29, 2009
    Publication date: January 28, 2010
    Applicants: PepsiCo, Inc., E.I.Du Pont De Nemours And Company
    Inventors: Robert Chatel, Yongsoo Chung, Ann Marie Baker, Thomas S. Wolters, Timothy A. Bell, Steven W. Couch
  • Granulation Method And Additives With Narrow Particle Size Distribution Produced From Granulation Method
    Publication number: 20090068314
    Abstract: A grain-based food product is provided which is formed from a premix compacted granules having a narrow particle size distribution. The premix flows easily, does not clump, and reduces dust.
    Type: Application
    Filed: September 12, 2007
    Publication date: March 12, 2009
    Inventors: Robert Chatel, Yongsoo Chung, Ann Marie Baker, Thomas S. Wolters, Timothy A. Bell, Steven W. Couch
  • Citrus peel juice
    Patent number: RE41537
    Abstract: Byproduct from extracting citrus juice from whole fruit is made into a slurry and extracted to provide a rudimentary peel juice. This is processed into a raw peel juice and microfiltered to prepare a clarified raw peel juice. The peel juice is processed to remove naturally occurring components which detract from the quality of the fruit juice. Such components are removed by contacting the peel juice with an adsorptive rein resin in order to provide an enhanced peel citrus juice, which can be blended with other juices.
    Type: Grant
    Filed: March 2, 2009
    Date of Patent: August 17, 2010
    Assignee: Tropicana Products, Inc.
    Inventors: Osvaldo A. Chu, Yongsoo Chung, Thomas Sanders, D. Scott Lineback