Patents by Inventor Cha-Hak Koo

Cha-Hak Koo 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).

  • Mixed lactic acid bacterial culture fluid composition for delayed ripening of kimchi and method for making kimchi using same
    Patent number: 9615594
    Abstract: Provided are: a culture fluid composition for delaying the ripening of kimchi, which contains a mixed lactic acid bacterial culture fluid with which a culture fluid containing six types of lactic acid bacteria is mixed to be capable of specifically inhibiting the proliferation of lactic acid bacteria in fermented kimchi; vitamin B1; and lactic acid and a method for making kimchi using same for delaying the ripening of kimchi.
    Type: Grant
    Filed: November 29, 2011
    Date of Patent: April 11, 2017
    Assignee: OURHOME Co., LTD.
    Inventors: Cha-Hak Koo, Seung Woo Lee, Seung Ho Jang, Dong Yun Lee
  • MIXED LACTIC ACID BACTERIAL CULTURE FLUID COMPOSITION FOR DELAYED RIPENING OF KIMCHI AND METHOD FOR MAKING KIMCHI USING SAME
    Publication number: 20150050407
    Abstract: Provided are: a culture fluid composition for delaying the ripening of kimchi, which contains a mixed lactic acid bacterial culture fluid with which a culture fluid containing six types of lactic acid bacteria is mixed to be capable of specifically inhibiting the proliferation of lactic acid bacteria in fermented kimchi; vitamin B1; and lactic acid and a method for making kimchi using same for delaying the ripening of kimchi.
    Type: Application
    Filed: November 29, 2011
    Publication date: February 19, 2015
    Applicant: OURHOME CO.,LTD.
    Inventors: Cha-Hak Koo, Seung Woo Lee, Seung Ho Jang, Dong Yun Lee