Patents by Inventor Seon Mi OH

Seon Mi OH 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).

  • Publication number: 20210068433
    Abstract: The present application relates to a fermented soybean composition and a method for preparing a fermented soybean composition.
    Type: Application
    Filed: December 10, 2018
    Publication date: March 11, 2021
    Applicant: CJ CHEILJEDANG CORPORATION
    Inventors: Ha Na CHO, Sun A CHO, Duk Jin KIM, Hye Won SHIN, Dae Seong YOON, Seon Mi OH
  • Publication number: 20210020187
    Abstract: Disclosed are a method and an apparatus for high frequency decoding for bandwidth extension. The method for high frequency decoding for bandwidth extension comprises the steps of: decoding an excitation class; transforming a decoded low frequency spectrum on the basis of the excitation class; and generating a high frequency excitation spectrum on the basis of the transformed low frequency spectrum. The method and apparatus for high frequency decoding for bandwidth extension according to an embodiment can transform a restored low frequency spectrum and generate a high frequency excitation spectrum, thereby improving the restored sound quality without an excessive increase in complexity.
    Type: Application
    Filed: September 23, 2020
    Publication date: January 21, 2021
    Applicant: SAMSUNG ELECTRONICS CO., LTD.
    Inventors: Ki-hyun CHOO, Eun-mi OH, Seon-ho HWANG
  • Publication number: 20200329748
    Abstract: The present invention relates to novel Aspergillus oryzae CJ 1354, isolated and identified from Korean traditional meju, exhibiting high enzymatic activities in rice as a substrate, a method for preparing a rice hot pepper paste having an improved flavor using the same, and a rice hot pepper paste prepared by the method. Specifically, the method comprises a process in which rice milled to have a certain whiteness is treated with high-pressure steam having a pressure of 2.0-4.0 kgf/cm2 in a steaming step to control the viscosity and water content of the steamed rice to thereby prevent agglomeration from occurring during transfer of the steamed rice. Also, in the method, novel Aspergillus oryzae CJ 1354 is used in a step of making rice koji.
    Type: Application
    Filed: July 8, 2020
    Publication date: October 22, 2020
    Inventors: Seon Mi OH, Sung Hwan LIM, Min Kyung PARK, Sun A CHO, Eun Seok JANG, Hye Won SHIN, Hyun Jun JANG
  • Patent number: 10803878
    Abstract: Disclosed are a method and an apparatus for high frequency decoding for bandwidth extension. The method for high frequency decoding for bandwidth extension comprises the steps of: decoding an excitation class; transforming a decoded low frequency spectrum on the basis of the excitation class; and generating a high frequency excitation spectrum on the basis of the transformed low frequency spectrum. The method and apparatus for high frequency decoding for bandwidth extension according to an embodiment can transform a restored low frequency spectrum and generate a high frequency excitation spectrum, thereby improving the restored sound quality without an excessive increase in complexity.
    Type: Grant
    Filed: August 12, 2019
    Date of Patent: October 13, 2020
    Assignee: SAMSUNG ELECTRONICS CO., LTD.
    Inventors: Ki-hyun Choo, Eun-mi Oh, Seon-ho Hwang
  • 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
  • Publication number: 20200157271
    Abstract: A self-restoring polyurethane-based polymer obtained by polymerization of a composition containing an aromatic disulfide diol represented by Chemical Formula, HO—Ar1—S—S—Ar2—OH, an alicyclic polyisocyanate, and a polyol. Ar1 and Ar2 each are independently a substituted or unsubstituted C6-C30 arylene group. The composition satisfies Equation, 0.1?M[disulfide]/M[OH]. M[disulfide] is a total mole number of the aromatic disulfide diol in the composition, and M[OH] is a total mole number of the aromatic disulfide diol and the polyol in the composition.
    Type: Application
    Filed: July 11, 2018
    Publication date: May 21, 2020
    Inventors: Sung Yeon HWANG, Jeyoung PARK, Dong Yeop OH, Jong Geon JEGAL, Seon Mi KIM, Hyeon Yeol JEON
  • 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
  • Publication number: 20190385627
    Abstract: Disclosed are a method and an apparatus for high frequency decoding for bandwidth extension. The method for high frequency decoding for bandwidth extension comprises the steps of: decoding an excitation class; transforming a decoded low frequency spectrum on the basis of the excitation class; and generating a high frequency excitation spectrum on the basis of the transformed low frequency spectrum. The method and apparatus for high frequency decoding for bandwidth extension according to an embodiment can transform a restored low frequency spectrum and generate a high frequency excitation spectrum, thereby improving the restored sound quality without an excessive increase in complexity.
    Type: Application
    Filed: August 12, 2019
    Publication date: December 19, 2019
    Applicant: SAMSUNG ELECTRONICS CO., LTD
    Inventors: Ki-hyun CHOO, Eun-mi OH, Seon-ho HWANG
  • Patent number: 10410645
    Abstract: Disclosed are a method and an apparatus for high frequency decoding for bandwidth extension. The method for high frequency decoding for bandwidth extension comprises the steps of: decoding an excitation class; transforming a decoded low frequency spectrum on the basis of the excitation class; and generating a high frequency excitation spectrum on the basis of the transformed low frequency spectrum. The method and apparatus for high frequency decoding for bandwidth extension according to an embodiment can transform a restored low frequency spectrum and generate a high frequency excitation spectrum, thereby improving the restored sound quality without an excessive increase in complexity.
    Type: Grant
    Filed: March 3, 2015
    Date of Patent: September 10, 2019
    Assignee: SAMSUNG ELECTRONICS CO., LTD.
    Inventors: Ki-hyun Choo, Eun-mi Oh, Seon-ho Hwang
  • Patent number: 10080381
    Abstract: The present invention relates to a method for preparing hot pepper paste (gochujang in Korean) by using a novel strain, and hot pepper paste prepared therefrom. More specifically, the hot pepper paste having a consistent quality and improved flavor and taste can be prepared by isolating and selecting Aspergillus oryzae having remarkable carbohydrate and protein degradation enzymatic activities from traditional meju (fermented soybeans) by using wheat flour or polished wheat as a substrate, and using the isolated and selected product for preparing the hot pepper paste.
    Type: Grant
    Filed: November 28, 2014
    Date of Patent: September 25, 2018
    Assignee: CJ Cheiljedang Corporation
    Inventors: Eun Seok Jang, Seon Mi Oh, Min Kyung Park, Hye Won Shin, Hyun Jun Jang, Sung Hwan Lim, Sun A Cho
  • 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: 20170119029
    Abstract: A method for producing a hot pepper paste using a mixed koji of soybean and rice, and a hot pepper paste prepared by the production method. More specifically, a method for producing a hot pepper paste that uses ground, cut or pressed soybeans to prepare a hot pepper paste with high production efficiency, and a hot pepper paste with enhanced activity of protease as prepared by the production method.
    Type: Application
    Filed: October 21, 2016
    Publication date: May 4, 2017
    Inventors: Een Seok Jang, Sun A Cho, Byung Cheol Lee, Hye Won Shin, Seon Mi Oh, Chan Ik Hwang, Jun Haeng Lee, Byung In Jeong, Tea Myoung Choi
  • Publication number: 20170000171
    Abstract: The present invention relates to a method for preparing hot pepper paste (gochujang in Korean) by using a novel strain, and hot pepper paste prepared therefrom. More specifically, the hot pepper paste having a consistent quality and improved flavor and taste can be prepared by isolating and selecting Aspergillus oryzae having remarkable carbohydrate and protein degradation enzymatic activities from traditional meju (fermented soybeans) by using wheat flour or polished wheat as a substrate, and using the isolated and selected product for preparing the hot pepper paste.
    Type: Application
    Filed: November 28, 2014
    Publication date: January 5, 2017
    Inventors: Eun Seok Jang, Seon Mi Oh, Min Kyung Park, Hye Won Shin, Hyun Jun Jang, Sung Hwan Lim, Sun A Cho
  • Publication number: 20150305376
    Abstract: The present invention relates to novel Aspergillus oryzae CJ 1354, isolated and identified from Korean traditional meju, exhibiting high enzymatic activities in rice as a substrate, a method for preparing a rice hot pepper paste having an improved flavor using the same, and a rice hot pepper paste prepared by the method. Specifically, the method comprises a process in which rice milled to have a certain whiteness is treated with high-pressure steam having a pressure of 2.0-4.0 kgf/cm2 in a steaming step to control the viscosity and water content of the steamed rice to thereby prevent agglomeration from occurring during transfer of the steamed rice. Also, in the method, novel Aspergillus oryzae CJ 1354 is used in a step of making rice koji.
    Type: Application
    Filed: October 31, 2013
    Publication date: October 29, 2015
    Inventors: Seon Mi OH, Sung Hwan LIM, Min Kyung PARK, Sun A. CHO, Eun Seok JANG, Hye Won SHIN, Hyun Jun JANG