Patents by Inventor Dae Ik Kang

Dae Ik Kang 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).

  • Patent number: 10840374
    Abstract: A method of forming a semiconductor device can be provided by forming an opening that exposes a surface of an elevated source/drain region. The size of the opening can be reduced and a pre-amorphization implant (PAI) can be performed into the elevated source/drain region, through the opening, to form an amorphized portion of the elevated source/drain region. A metal-silicide can be formed from a metal and the amorphized portion.
    Type: Grant
    Filed: July 3, 2018
    Date of Patent: November 17, 2020
    Assignee: SAMSUNG ELECTRONICS CO., LTD.
    Inventors: Chung-Hwan Shin, Sang-Bom Kang, Dae-Yong Kim, Jeong-Ik Kim, Chul-Sung Kim, Je-Hyung Ryu, Sang-Woo Lee, Hyo-Seok Choi
  • Publication number: 20200315196
    Abstract: The present application relates to processed food, which is to be distributed at room temperature, comprising kimchi, meat and organic acid and having the pH of 3.9-4.5 and a method for preparing meat- and kimchi-based processed food by means of pH adjustment and mild heating.
    Type: Application
    Filed: May 26, 2017
    Publication date: October 8, 2020
    Inventors: WON IL CHO, NAM JU LEE, DONG YUN LEE, KYU CHONG CHO, DAE IK KANG, SEUNG CHUL KIM, TAE HYEONG KIM, JI YOUNG OH
  • Publication number: 20200297005
    Abstract: The present application relates to a method for preparing processed food by means of a frozen block and processed food prepared by means of same.
    Type: Application
    Filed: May 26, 2017
    Publication date: September 24, 2020
    Inventors: Won Il Cho, Nam Ju Lee, Jong Il Lee, Dae Ik Kang, Seung Chul Kim, Tae Hyeong Kim, Hee Joon Park, Yoon Jung Choi
  • Publication number: 20200253250
    Abstract: The present disclosure relates to a Bacillus amyloliquefaciens CJ14-6 strain isolated from traditional meju, a preparation method for soybean koji using the same, and a soybean koji prepared by the preparation method. The preparation method for soybean koji includes: soaking soybeans in water or adding waster to soybeans and steaming the soaked soybeans; and inoculating a Bacillus amyloliquefaciens CJ14-6 strain into the steamed soybeans, fermenting the steamed soybeans, and drying the fermented soybeans to prepare a soybean koji.
    Type: Application
    Filed: April 8, 2020
    Publication date: August 13, 2020
    Inventors: Hye Jin KIM, Dong Joo SHIN, Hye Won SHIN, Eun Seok JANG, Dae Ik KANG, Byoung Seok MOON, Seon Mi OH, Sun A CHO
  • Patent number: 10645962
    Abstract: The present disclosure relates to a Bacillus amyloliquefaciens CJ14-6 strain isolated from traditional meju, a preparation method for soybean koji using the same, and a soybean koji prepared by the preparation method. The preparation method for soybean koji includes: soaking soybeans in water or adding waster to soybeans and steaming the soaked soybeans; and inoculating a Bacillus amyloliquefaciens CJ14-6 strain into the steamed soybeans, fermenting the steamed soybeans, and drying the fermented soybeans to prepare a soybean koji.
    Type: Grant
    Filed: September 1, 2016
    Date of Patent: May 12, 2020
    Assignee: CJ Cheiljedang Corporation
    Inventors: Hye Jin Kim, Dong Joo Shin, Hye Won Shin, Eun Seok Jang, Dae Ik Kang, Byoung Seok Moon, Seon Mi Oh, Sun A Cho
  • Patent number: 10617138
    Abstract: A method for manufacturing a high-flavor fish sauce within a short period and a fish sauce manufactured by the same. The method for manufacturing the fish sauce can considerably reduce the conventional long fermentation and maturation period of from 1 to 3 years, improve the nutrient content and taste of the fish sauce due to a hybrid, remove the intrinsic fishy odor therefrom, enhance its sensory desirability and quality thus being highly competitive to be widely used in the fish sauce manufacturing industry.
    Type: Grant
    Filed: November 28, 2014
    Date of Patent: April 14, 2020
    Assignee: CJ CHEILJEDANG CORPORATION
    Inventors: Ho Woo Lee, Ji Young Oh, Dae Ik Kang
  • Publication number: 20190373928
    Abstract: The present application relates to a method for producing a meat broth composition, and a meat broth composition produced by the method, the method comprising the steps of: primary heating of one or more base materials selected from the group consisting of meat, seafood, and condiment herbs in water at 90-100° C. for 3-35 minutes; secondary heating of the base material, which has undergone primary heating, in water at 80-140° C. for 20-190 minutes; and heating and sterilizing the meat broth extracted in the secondary heating step at 90-130° C. for 10-60 minutes.
    Type: Application
    Filed: January 9, 2018
    Publication date: December 12, 2019
    Inventors: Won Il CHO, Moo Nyun KIM, Sang Eun YOON, In Duck YOON, Nam Ju LEE, Dae Ik KANG, Tae Hyeong KIM
  • Publication number: 20190350213
    Abstract: The present application relates to a method for producing food material for retorting, and to food material for retorting produced by the method, the method comprising: a curing step for mixing one or more base material, selected from the group consisting of meat and seafood, with a curing agent containing phosphate and starch, and curing; and a step for heating and sterilizing the base material by heating at the temperature of 110-130° C. for 10-60 minutes.
    Type: Application
    Filed: January 9, 2018
    Publication date: November 21, 2019
    Inventors: Won Il CHO, Seung Chul KIM, Sang Eun YOON, Nam Ju LEE, Jong Il LEE, Dae Ik KANG, Tae Hyeong KIM
  • Publication number: 20190261663
    Abstract: Disclosed is an apparatus and method for manufacturing a grilled seaweed. The apparatus includes a grilling unit having a first housing with a first inlet opening and a first outlet opening which communicate with each other; a first conveyor for transferring a sheet of seaweed from the first inlet opening to the first outlet opening; a first heating source installed over the first conveyor to discharge a flame onto a top surface of the seaweed being transferred by the first conveyor; and a second heating source installed on both sides of a lower portion of the first conveyor to apply a flame onto a bottom surface of the seaweed being transferred by the first conveyor.
    Type: Application
    Filed: July 18, 2017
    Publication date: August 29, 2019
    Inventors: Joo Dong PARK, Chang Yong LEE, Eun Soo KWAK, Dae Ik KANG, Tae Hyeong KIM, Young Sub CHOI
  • Publication number: 20190159491
    Abstract: The present invention relates to a method for preparing fermented soybean products and fermented soybean products prepared thereby and, specifically, to a method for preparing fermented soybean products with improved shelf life while maintaining the quality of the fermented soybean products, the method comprising the steps of: controlling the physical properties of a raw material; and sterilizing the raw material by means of a tubular-type heat exchanger.
    Type: Application
    Filed: June 28, 2017
    Publication date: May 30, 2019
    Inventors: Eun Seok JANG, Hye Won SHIN, Sun A CHO, Chi Kwang SONG, Hyun Jun JANG, Dae Ik KANG, Byoung Seok MOON
  • Publication number: 20180249740
    Abstract: The present disclosure provides a method for preparing a rice hot pepper paste using an Aspergillus oryzae CJ 1354 strain and a Bacillus amyloliquefaciens CJ 14-6 strain isolated from traditional meju, and a rice hot pepper paste produced by the preparation method.
    Type: Application
    Filed: September 1, 2016
    Publication date: September 6, 2018
    Inventors: Hye Jin KIM, Dong Joo SHIN, Hye Won SHIN, Eun Seok JANG, Dae Ik KANG, Byoung Seok MOON, Seon Mi OH, Sun A CHO
  • Publication number: 20180242619
    Abstract: The present disclosure relates to a Bacillus amyloliquefaciens CJ14-6 strain isolated from traditional meju, a preparation method for soybean koji using the same, and a soybean koji prepared by the preparation method. The preparation method for soybean koji includes: soaking soybeans in water or adding waster to soybeans and steaming the soaked soybeans; and inoculating a Bacillus amyloliquefaciens CJ14-6 strain into the steamed soybeans, fermenting the steamed soybeans, and drying the fermented soybeans to prepare a soybean koji.
    Type: Application
    Filed: September 1, 2016
    Publication date: August 30, 2018
    Inventors: Hye Jin KIM, Dong Joo SHIN, Hye Won SHIN, Eun Seok JANG, Dae Ik KANG, Byoung Seok MOON, Seon Mi OH, Sun A CHO
  • Publication number: 20180055076
    Abstract: Methods for manufacturing a powdered fermented paste, including the steps of: pretreating a fermented paste; freezing the pretreated fermented paste; freeze-drying the frozen fermented paste; grinding the freeze-dried fermented paste; and heat-drying the ground fermented paste.
    Type: Application
    Filed: January 13, 2017
    Publication date: March 1, 2018
    Inventors: Chi Kwang Song, Dong Min Moon, Hye Won Shin, Byoung Seok Moon, Dae Ik Kang
  • Publication number: 20160174600
    Abstract: The present invention relates to a method for producing vegetable products, which effectively sterilizes fungi, yeast, pathogenic bacteria, spores of a sporogenic microorganism, etc. growing in raw vegetables and cooked vegetables, using a non-heat-treated ultra-high pressure sterilization process.
    Type: Application
    Filed: April 24, 2014
    Publication date: June 23, 2016
    Inventors: Sang Young Moon, Dae Ik Kang, Sung Kyun Kim, Won Il Cho, Su Hee Choi
  • Publication number: 20160066613
    Abstract: A method for manufacturing a high-flavor fish sauce within a short period and a fish sauce manufactured by the same. The method for manufacturing the fish sauce can considerably reduce the conventional long fermentation and maturation period of from 1 to 3 years, improve the nutrient content and taste of the fish sauce due to a hybrid, remove the intrinsic fishy odor therefrom, enhance its sensory desirability and quality thus being highly competitive to be widely used in the fish sauce manufacturing industry.
    Type: Application
    Filed: November 28, 2014
    Publication date: March 10, 2016
    Applicant: CJ CHEILJEDANG CORPORATION
    Inventors: Ho Woo LEE, Ji Young OH, Dae Ik KANG
  • Publication number: 20150296854
    Abstract: A method for manufacturing a high-flavor fish sauce within a short period of time and a fish sauce prepared by the method. The method for manufacturing a fish sauce includes fermenting a salted marine product for the first time and then performing fermentation/ripening under a constant-temperature condition after adding a crude fish sauce, and can considerably reduce the long fermentation and ripening period, which is 1-3 years or longer, of the traditional method. Also, since the fish sauce prepared by the method for manufacturing a fish sauce has improved nutrient content and taste, with reduced characteristic fishy odor and improved sensory flavor and quality, it is highly competitive and can be widely used in the fish sauce manufacturing industry.
    Type: Application
    Filed: April 20, 2015
    Publication date: October 22, 2015
    Inventors: Ho Woo LEE, Ji Young OH, Dae Ik KANG
  • Publication number: 20150296848
    Abstract: The present invention relates to a method for preparing a natural kokumi flavor, and more particularly to a method of preparing a natural kokumi flavor using an inosine-5?-monophosphate (IMP) fermented broth or a glutamic acid fermented broth prepared by a two-step fermentation process comprising a first fermentation step for fungal fermentation and a second fermentation step for bacterial fermentation, a natural kokumi flavor prepared by the method, and a food composition comprising the natural kokumi flavor. The natural kokumi flavors prepared according to the method of the present invention are prepared using natural raw materials, and thus are harmless and safe for use in the human body, and may be added to food to produce thick and dense tastes and improve the flavor of the food.
    Type: Application
    Filed: February 25, 2014
    Publication date: October 22, 2015
    Inventors: Sung Hun LEE, So Youn EOM, Jae Seung PARK, Eun Seon OH, Kwang Hee LEE, Suk Min JANG, Dae Ik KANG, Won Dae CHUNG
  • Publication number: 20150272187
    Abstract: The present invention relates to a method for preparing a natural beef flavor, and more particularly to a method of preparing a natural beef flavor using an inosine-5?-monophosphate (IMP) fermented broth or a glutamic acid fermented broth prepared by a two-step fermentation process comprising a first fermentation step for fungal fermentation and a second fermentation step for bacterial fermentation, a natural beef flavor prepared by the method, and a food composition comprising the natural beef flavor. The beef flavors prepared according to the method of the present invention are prepared using natural raw materials, and thus are harmless and safe for use in the human body, and may be added to food to produce beef tastes and improve the flavor of the food.
    Type: Application
    Filed: February 25, 2014
    Publication date: October 1, 2015
    Inventors: Sung Hun Lee, So Youn Eom, Jae Seung Park, Eun Seon Oh, Kwang Hee Lee, Suk Min Jang, Dae Ik Kang, Won Dae Chung
  • Publication number: 20150223504
    Abstract: The present invention relates to a method for preparing an inosine-5?-monophosphate (IMP) fermented broth or a glutamic acid fermented broth as a raw material for preparation of a natural flavor, and more particularly to a method of preparing an IMP fermented broth or a glutamic acid fermented broth by a first fungal fermentation step and a second bacterial fermentation step, an IMP fermented broth and glutamic acid fermented broth prepared thereby, a method for preparing a natural flavor, which comprises preparing the IMP fermented broth or glutamic acid fermented broth, a natural flavor prepared thereby, and a food composition comprising the same. The IMP fermented broth and glutamic acid fermented broth may be used as raw materials for preparing natural flavors. In addition, the natural flavors are harmless and safe for use in the human body and may be added to food.
    Type: Application
    Filed: February 25, 2014
    Publication date: August 13, 2015
    Inventors: Sung Hun Lee, So Youn Eom, Jae Seung Park, Eun Seon Oh, Kwang Hee Lee, Suk Min Jang, Dae Ik Kang, Won Dae Chung