Patents by Inventor Ki Kueon KANG

Ki Kueon 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).

  • Amino acid seasoning compositions comprising L-glutamic acid and L-lysine
    Patent number: 9220289
    Abstract: The present invention relates to a complex amino acid seasoning composition, comprising L-glutamic acid and L-lysine; wherein the composition is in the amorphous form and exhibits pH 6.5-8.0 in an aqueous solution. In addition, the present invention relates to a preparation method of the complex amino acid seasoning composition. The present invention provides amino acid seasoning compositions with excellent sensory properties in terms of saltiness and umami by use of L-glutamic acid and L-lysine. In contrast to conventional technologies, the present invention enables to block bitterness and offensive odor originated from amino acid ingredients, providing health-friendly seasoning compositions with no sodium ingredient. The seasoning composition of the present invention can be prepared with no formation of L-glutamic acid•L-lysine crystals in a very convenient and cost-effective manner.
    Type: Grant
    Filed: December 1, 2014
    Date of Patent: December 29, 2015
    Assignee: DAESANG CORPORATION
    Inventors: Young-Duk Kim, Ki Kueon Kang, Min Ho Han, Dong Cheol Park, Jang-Ryul Oh, Bok Jun Park
  • AMINO ACID SEASONING COMPOSITIONS COMPRISING L-GLUTAMIC ACID AND L-LYSINE
    Publication number: 20150150291
    Abstract: The present invention relates to a complex amino acid seasoning composition, comprising L-glutamic acid and L-lysine; wherein the composition is in the amorphous form and exhibits pH 6.5-8.0 in an aqueous solution. In addition, the present invention relates to a preparation method of the complex amino acid seasoning composition. The present invention provides amino acid seasoning compositions with excellent sensory properties in terms of saltiness and umami by use of L-glutamic acid and L-lysine. In contrast to conventional technologies, the present invention enables to block bitterness and offensive odor originated from amino acid ingredients, providing health-friendly seasoning compositions with no sodium ingredient. The seasoning composition of the present invention can be prepared with no formation of L-glutamic acid.L-lysine crystals in a very convenient and cost-effective manner.
    Type: Application
    Filed: December 1, 2014
    Publication date: June 4, 2015
    Applicant: DAESANG CORPORATION
    Inventors: Young-Duk KIM, Ki Kueon KANG, Min Ho HAN, Dong Cheol PARK, Jang-Ryul OH, Bok Jun PARK
  • AMINO ACID SEASONING COMPOSITIONS COMPRISING L-GLUTAMIC ACID AND L-LYSINE
    Publication number: 20150086692
    Abstract: The present invention relates to a complex amino acid seasoning composition, comprising L-glutamic acid and L-lysine; wherein the composition is in the amorphous form and exhibits pH 6.5-8.0 in an aqueous solution. In addition, the present invention relates to a preparation method of the complex amino acid seasoning composition. The present invention provides amino acid seasoning compositions with excellent sensory properties in terms of saltiness and umami by use of L-glutamic acid and L-lysine. In contrast to conventional technologies, the present invention enables to block bitterness and offensive odor originated from amino acid ingredients, providing health-friendly seasoning compositions with no sodium ingredient. The seasoning composition of the present invention can be prepared with no formation of L-glutamic acid•L-lysine crystals in a very convenient and cost-effective manner.
    Type: Application
    Filed: December 1, 2014
    Publication date: March 26, 2015
    Applicant: DAESANG CORPORATION
    Inventors: Young-Duk KIM, Ki Kueon KANG, Min Ho HAN, Dong Cheol PARK, Jang-Ryul OH, Bok Jun PARK
  • Method for preparing 2-pyrrolidone using a microorganism containing glutamate decarboxylase
    Patent number: 8728775
    Abstract: The present invention relates to a method for preparing 2-pyrrolidone using biomass, comprising: a step (a) of culturing a microorganism which contains glutamate decarboxylase as a whole-cell catalyst in a culture medium containing glutamic acid or glutamate so as to prepare 4-amino butyric acid; a step (b) of filtering the 4-amino butyric acid from the culture medium in order to obtain the 4-amino butyric acid; and a step (c) of converting the 4-amino butyric acid into 2-pyrrolidone. The present invention provides a series of processes for preparing 2-pyrrolidone from glutamic acid or glutamate using biomass. According to the present invention, 4-amino butyric acid is prepared using a microorganism as a whole cell, and preferably, 4-amino butyric acid which has not undergone a complicated refining process such as a crystallization process is directly used to prepare 2-pyrrolidone at a high yield rate in an economically advantageous manner.
    Type: Grant
    Filed: September 30, 2011
    Date of Patent: May 20, 2014
    Assignee: Daesang Corporation
    Inventors: Dong Cheol Park, Ki Kueon Kang, Hyun Jung Park, Seo Hyoung Kim, Jae Young Oh
  • AMINO ACID SEASONING COMPOSITIONS COMPRISING L-GLUTAMIC ACID AND L-LYSINE
    Publication number: 20130084378
    Abstract: The present invention relates to a complex amino acid seasoning composition, comprising L-glutamic acid and L-lysine; wherein the composition is in the amorphous form and exhibits pH 6.5-8.0 in an aqueous solution. In addition, the present invention relates to a preparation method of the complex amino acid seasoning composition. The present invention provides amino acid seasoning compositions with excellent sensory properties in terms of saltiness and umami by use of L-glutamic acid and L-lysine. In contrast to conventional technologies, the present invention enables to block bitterness and offensive odor originated from amino acid ingredients, providing health-friendly seasoning compositions with no sodium ingredient. The seasoning composition of the present invention can be prepared with no formation of L-glutamic acid.L-lysine crystals in a very convenient and cost-effective manner.
    Type: Application
    Filed: May 2, 2012
    Publication date: April 4, 2013
    Applicant: DAESANG CORPORATION
    Inventors: Hye Seung JUN, Young-Duk KIM, Ki Kueon KANG, Min Ho HAN, Dong Cheol PARK, Jang-Ryul OH, Bok Jun PARK