Patents by Inventor Jun Bong Choi
Jun Bong Choi 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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Publication number: 20240136430Abstract: A semiconductor device includes a first active pattern including a first lower pattern and first sheet patterns; a second active pattern including a second lower pattern and second sheet patterns, a height of the second lower pattern being smaller than a height of the first lower pattern; a first gate structure on the first lower pattern; a second gate structure on the second lower pattern; a first source/drain pattern on the first lower pattern and connected to the first sheet patterns; and a second source/drain pattern on the second lower pattern and connected to the second sheet patterns, wherein a width of an upper surface of the first lower pattern is different from a width of an upper surface of the second lower pattern, and wherein a number of first sheet patterns is different from a number of second sheet patterns.Type: ApplicationFiled: May 24, 2023Publication date: April 25, 2024Inventors: Jongmin SHIN, Wook Hyun KWON, Su-Hyeon KIM, Jun Mo PARK, Kyu Bong CHOI
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Patent number: 8753701Abstract: The present invention relates to a premix composition of glutinous rice cake for baking in microwave oven and a preparation method thereof, the present invention have effect on providing premix composition of glutinous rice cake which have a good shape retainability after heating and to maintain softness for 24 hours without adding inhibitor of aging and to distribute for above 6 months at room temperature with glutinous rice of water content of below 15% by using glutinous rice powder having 200 to 400 ?m of average grain size and comprising less than 5 wt % of glutinous rice powder of below 200 mesh and 40 to 70 wt % of glutinous rice powder of 200 to 400 mesh.Type: GrantFiled: October 24, 2008Date of Patent: June 17, 2014Assignee: CJ Cheiljedang Corp.Inventors: Hyo-Young Jeong, Yoon-Seok Choi, Chang-Yong Lee, Jun-Bong Choi
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Patent number: 8147885Abstract: The present invention relates to a method of manufacturing fermented soybeans having increased gamma-aminobutyric acid (GABA) content, and more particularly, a method of manufacturing fermented soybeans having increased gamma-aminobutyric acid content which comprises the steps of: adding lactobacillus having glutamate decarboxylase (GAD) activity and glutamate (MSG) to soybeans; grinding and molding the mixture; and spraying starch powder mixed with seed malt onto the surface of the molded mixture. The present invention can provide a method of manufacturing fermented soybeans including GABA, which has been known to accelerate sodium ion discharge through urine, so that it may lower blood pressure hypertension which may be caused from excessive consumption of salts to prevent and can produce functional paste foods satisfying people's taste and desire for health.Type: GrantFiled: December 22, 2006Date of Patent: April 3, 2012Assignee: CJ Cheiljedang CorporationInventors: Myoung-hee Jeon, Seung-jin Lee, Byoung-koo Kwon, Yeong-il Chang, Hee-kyoung Park, Jun-bong Choi
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Publication number: 20110200724Abstract: A method is provided for preparing an instant embryo bud-retaining white rice product. The rice is polished like white rice using a low-speed, uniform pressure method to keep embryo buds and is rich in nutrients and has white rice's flavor. Its lipid oxidation is similar to that of white rice. The immersion time period of the embryo bud-retaining white rice is controlled so as not to generate sticky materials after the immersion, thus allowing effective sterilization of the rice. Therefore, the instant embryo bud-retaining white rice can be stored at room temperature for 6 months or longer.Type: ApplicationFiled: November 27, 2008Publication date: August 18, 2011Applicant: CJ Cheiljedang CorporationInventors: Hyo-Young Jeong, Chang Yong Lee, Tae Hyeong Kim, Jun Bong Choi, Hye-Won Shin, Min-Soo Kim
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Patent number: 7927632Abstract: Disclosed are a composition comprising an organic acid extract of Torilidis Fructus, which has a sterilization effect on spores of spore-forming microorganisms including fungi and bacteria, and a method of sterilizing spores and vegetative cells using the composition.Type: GrantFiled: January 4, 2006Date of Patent: April 19, 2011Assignee: CJ Cheiljedang CorporationInventors: Hee Nam Yoon, Jun Bong Choi, Won Il Cho, Yu Ryang Pyun, Seok Cheol Cho, Moo Chang Kook, Byoung Gon Lee
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Publication number: 20110081476Abstract: The present invention provides a syrup composition prepared by adding fructo-oligosaccharide, erythritol, glucose, konjac powder, and an edible salt in place of sugar, fat, and starch syrup. The syrup composition can be valuably used in the food processing industry, as products of glutinous rice snacks, such as granola bars, made from the syrup composition show improved quality and have soft and crispy textures as well as fewer calories and softer flavors.Type: ApplicationFiled: June 9, 2009Publication date: April 7, 2011Applicant: CJ Cheiljedang Corp.Inventors: Chae-Jin Lee, Hee-Soon Cheon, Jun-Bong Choi
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Publication number: 20100255161Abstract: The present invention relates to a premix composition of glutinous rice cake for baking in microwave oven and a preparation method thereof, the present invention have effect on providing premix composition of glutinous rice cake which have a good shape retainability after heating and to maintain softness for 24 hours without adding inhibitor of aging and to distribute for above 6 months at room temperature with glutinous rice of water content of below 15% by using glutinous rice poder having 200 to 400 ?m of average grain size and comprising less than 5 wt % of glutinous rice powder of below 200 mesh and 40 to 70 wt % of glutinous rice powder of 200 to 400 mesh.Type: ApplicationFiled: October 24, 2008Publication date: October 7, 2010Applicant: CJ CHEILJEDANG CORP.Inventors: Hyo-Young Jeong, Yoon-Seok Choi, Chang-Yong Lee, Jun-Bong Choi
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Publication number: 20100209573Abstract: The present invention relates to a granulated seasoning salt and a preparation method thereof, characterized by using a gelatinized tapioca starch solution as a binder and an anti-caking agent. The granulated seasoning salt according to the present invention is prepared by using a gelatinized tapioca starch solution as a binder and an anti-caking agent to solve the problem such as caking property due to moisture absorption. Thus, the prepared seasoning salt has high binding capacity and stability, does not turn brown, is rapidly eluted, and can be stored for a long period of time without dissociation of the mixed materials.Type: ApplicationFiled: February 12, 2010Publication date: August 19, 2010Applicant: CJ CHEILJEDANG CORPORATIONInventors: Mi Na Jo, Min Kyung Lee, Won Dae Chung, Jun Bong Choi
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Publication number: 20100173371Abstract: The present invention relates to a medium composition comprising fermented Korean hot pepper paste, undiluted solution of brewed soy sauce or acid hydrolyzed soy sauce, and a method for producing gamma-aminobutyric acid (GABA) using the medium. More precisely, the present invention relates to a medium composition for culturing lactobacillus having GAD activity, the composition comprising fermented hot pepper paste, brewed soy sauce or acid hydrolyzed soy sauce, and a method for producing a high concentration of gamma-aminobutyric acid from the medium additionally added with glutamic acid or glutamate. The present invention provides a method of producing a high concentration of gamma-aminobutyric acid using the above medium with low production costs. Since the by-products of pastes are used as medium compositions, this medium itself can be added to other pastes or foods to produce functional foods containing gamma-aminobutyric acid.Type: ApplicationFiled: December 22, 2006Publication date: July 8, 2010Applicant: CJ CHEILJEDANG CORPORATIONInventors: Myoung-hee Jeon, Seung-jin Lee, Byoung-koo Kwon, Yeong-il Chang, Hee-kyoung Park, Jun-bong Choi
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Patent number: 7709043Abstract: Provided is a method of preparing processed root vegetables or fruit vegetables including: a) heat-treating vegetables selected from the group consisting of root vegetables and fruit vegetables; b) immersing the heat-treated vegetables in a sugar solution; c) preparing a paste of the heat-treated vegetables that are immersed in the sugar solution; d) shaping the paste into the original shape of the vegetables; e) spreading or coating a material having a similar color to the peel color of the original vegetables onto the surface of the shaped paste; and f) drying the spread or coated shaped paste.Type: GrantFiled: July 17, 2006Date of Patent: May 4, 2010Assignee: CJ Cheiljedang CorporationInventors: Myong Gon Dong, Hee Soon Cheon, Jun Bong Choi
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Publication number: 20090061058Abstract: The present invention relates to a method of preparing aseptic packaged cooked rice with black bean in an aseptic packing system by washing, dipping and dewatering black rhynchosia nolubilis and then mixing heat treated rhynchosia nolubilis, and in particular to a method of preparing aseptic packaged cooked rice with black been in an aseptic packing system capable of conserving the cooked rice with black been with excellent taste and incense for a long time at a normal temperature by improving conservative property.Type: ApplicationFiled: August 29, 2008Publication date: March 5, 2009Applicant: CJ CHEILJEDANG CORPORATIONInventors: Hyo-young Jeong, Chang-young Lee, Jun-bong Choi
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Publication number: 20090022820Abstract: Disclosed are a composition comprising an organic acid extract of Torilidis Fructus, which has a sterilization effect on spores of spore-forming microorganisms including fungi and bacteria, and a method of sterilizing spores and vegetative cells using the composition.Type: ApplicationFiled: January 4, 2006Publication date: January 22, 2009Applicant: CJ CorporationInventors: Hee Nam Yoon, Jun Bong Choi, Won Il Cho, Yu Ryang Pyun, Seok Cheol Cho, Moo Chang Kook, Byoung Gon Lee
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Publication number: 20080311244Abstract: The present invention relates to a method of manufacturing fermented soybeans having increased gamma- aminobutyric acid (GABA) content, and more particularly, a method of manufacturing fermented soybeans having increased gamma-aminobutyric acid content which comprises the steps of: adding lactobacillus having glutamate decarboxylase (GAD) activity and glutamate (MSG) to soybeans; grinding and molding the mixture; and spraying starch powder mix ed with seed malt onto the surface of the molded mixture. The present invention can provide a method of manufacturing fermented soybeans including GABA, which ha s been known to accelerate sodium ion discharge through urine, so that it may lower blood pressure hypertension which may be caused from excessive consumption of salts to prevent and can produce functional paste foods satisfying people's taste and desire for health.Type: ApplicationFiled: December 22, 2006Publication date: December 18, 2008Applicant: CJ Cheiljedang CorporationInventors: Myoung-hee Jeon, Seung-jin Lee, Byoung-koo Kwon, Yeong-il Chang, Hee-kyoung Park, Jun-bong Choi
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Publication number: 20080292752Abstract: The present invention relates to a medium composition comprising fermented Korean hot pepper paste, undiluted solution of brewed soy sauce or acid hydrolyzed soy sauce, and a method for producing gamma-aminobutyric acid (GABA) using the medium. More precisely, the present invention relates to a medium composition for culturing lactobacillus having GAD activity, the composition comprising fermented hot pepper paste, brewed soy sauce or acid hydrolyzed soy sauce, and a method for producing a high concentration of gamma-aminobutyric acid from the medium additionally added with glutamic acid or glutamate. The present invention provides a method of producing a high concentration of gamma-aminobutyric acid using the above medium with low production costs. Since the by-products of pastes are used as medium compositions, this medium itself can be added to other pastes or foods to produce functional foods containing gamma-aminobutyric acid.Type: ApplicationFiled: December 22, 2006Publication date: November 27, 2008Applicant: CJ CHEILJEDANG CORPORATIONInventors: Chi-kwang Song, Eun-seok Jang, Seung-jin Lee, Jong-myon Park, Yeong-il Chang, Hee-kyoung Park, Mi-young An, Jun-bong Choi
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Publication number: 20080233237Abstract: Provided are a method of producing a solid seasoning including: mixing at least one plant protein source selected from the group consisting of sterilized soy beans, non-fat soy beans and wheat gluten, and a liquid culture medium of kojic mold, and degrading the plant protein source under unsalted and sterile conditions; and drying the degraded product to obtain the solid seasoning, a solid seasoning produced using the method, and a general food seasoning, sauce, dressing, soy sauce or soy bean paste, or processed food including the solid seasoning.Type: ApplicationFiled: August 24, 2006Publication date: September 25, 2008Applicant: CJ CHEILJEDANG CORP.Inventors: Jae-Young Han, Eun-Seol Kim, Jun-Bong Choi, Hyun Chi, Seong-Jun Cho, Hee-Nam Yoon