Patents by Inventor Sung Bae Byun

Sung Bae Byun 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: 20190328018
    Abstract: The present application relates to tomato ketchup with improved storage stability and a method for enhancing the storage stability of ketchup.
    Type: Application
    Filed: September 12, 2017
    Publication date: October 31, 2019
    Inventors: In LEE, Seung Won PARK, Sung Bae BYUN, Dong Seok SHIM, Dong Chul JUNG, Jong Min CHOI
  • Publication number: 20190313668
    Abstract: The present application relates to a beverage comprising water, an amino acid, and allulose. In addition, the present application relates to a method for reducing off-taste, off-odor, or acrid taste comprising a step of mixing water, an amino acid, and allulose.
    Type: Application
    Filed: December 20, 2017
    Publication date: October 17, 2019
    Inventors: Dong Seok SHIM, Su-Jeong KIM, Seung Won PARK, Youn-Kyung BAK, Jung Gyu PARK, Sung Bae BYUN, In LEE, Dong Chul JUNG, Jong Min CHOI
  • Publication number: 20190269164
    Abstract: The present application relates to a plant-soaked solution comprising sugars containing tagatose and to a method for producing same.
    Type: Application
    Filed: June 23, 2017
    Publication date: September 5, 2019
    Inventors: Su Jeong KIM, Jung Gyu PARK, Youn Kyung BAK, Sung Bae BYUN, Seung Won PARK, Dong Chul JUNG, Jong Min CHOI
  • Publication number: 20190246673
    Abstract: A sweetener composition including allulose and a salt and having improved taste, and a method of improving taste of allulose are disclosed.
    Type: Application
    Filed: September 19, 2017
    Publication date: August 15, 2019
    Inventors: Jung Gyu PARK, Su-Jeong KIM, Youn-Kyung BAK, Sung Bae BYUN, Dong Seok SHIM, In LEE, Seung Won PARK, Dong Chul JUNG, Jong Min CHOI
  • Publication number: 20190247323
    Abstract: The present application relates to a plant-soaked solution including a saccharide containing allulose and a method of preparing the same.
    Type: Application
    Filed: June 23, 2017
    Publication date: August 15, 2019
    Inventors: Youn Kyung BAK, Su Jeoung KIM, Jung Gyu PARK, Sung Bae BYUN, Seung Won PARK, Dong Chul JUNG
  • Publication number: 20190239539
    Abstract: Aerated water comprising allulose and a method of preparing the same are disclosed.
    Type: Application
    Filed: September 27, 2017
    Publication date: August 8, 2019
    Inventors: Dong Seok SHIM, Su-Jeong KIM, Youn-Kyung BAK, Sung Bae BYUN, In LEE, Seung Won PARK, Dong Chul JUNG, Jong Min CHOI, Jung Gyu PARK
  • Publication number: 20190218488
    Abstract: The present invention relates to an agent for improving aftertaste of alcoholic beverages comprising allulose-containing saccharides, and a method for improving aftertaste of alcoholic beverages using allulose.
    Type: Application
    Filed: September 28, 2017
    Publication date: July 18, 2019
    Inventors: Jong Min CHOI, Su-Jeong KIM, Youn-Kyung BAK, Jung Gyu PARK, Sung Bae BYUN, Dong Seok SHIM, In LEE, Seung Won PARK, Dong Chul JUNG
  • Publication number: 20190059428
    Abstract: The present application relates to a sweetener including an oligosaccharide having increased acid resistance, a food composition including the same, and a method of increasing acid resistance of an oligosaccharide of an oligosaccharide-containing sweetener including applying allulose to the oligosaccharide.
    Type: Application
    Filed: March 9, 2017
    Publication date: February 28, 2019
    Inventors: Youn-Kyung BAK, Jung Gyu PARK, Sung Bae BYUN, Jong Min CHOI, Seung Won PARK, Dong Chul JUNG
  • Publication number: 20190029299
    Abstract: Disclosed herein are a syrup composition and a food comprising the same. The syrup composition includes: gum, pectin, or a combination thereof; and allulose.
    Type: Application
    Filed: March 6, 2017
    Publication date: January 31, 2019
    Inventors: Youn Kyung BAK, Jung Gyu PARK, Sung Bae BYUN, Jong Min CHOI, Seung Won PARK, Dong Chul JUNG
  • Patent number: 9232816
    Abstract: The present invention relates to a fibrous starch with enhanced emulsifying capacity and emulsifying stability, and low-fat mayonnaise and margarine compositions using the same. More specifically, disclosed are fibrous starch which has an increased starch particle size and exhibits improved emulsifying capacity and emulsion stability, prepared by heat-treating starch at a temperature lower than a gelatinization temperature, phosphorylating the starch and further heat-treating the starch sample at a high temperature, and low-fat mayonnaise and margarine compositions in which the content of cooking oil is reduced by 50% or more by adding the fibrous starch with enhanced emulsifying capacity thereto.
    Type: Grant
    Filed: June 11, 2010
    Date of Patent: January 12, 2016
    Assignee: CJ CHEILJEDANG CORPORATION
    Inventors: Jin Hee Park, Ah Jin Kim, Sung Bae Byun, Sang Hoon Song
  • Publication number: 20120132197
    Abstract: The present invention relates to a fibrous starch with enhanced emulsifying capacity and emulsifying stability, and low-fat mayonnaise and margarine compositions using the same. More specifically, disclosed are fibrous starch which has an increased starch particle size and exhibits improved emulsifying capacity and emulsion stability, prepared by heat-treating starch at a temperature lower than a gelatinization temperature, phosphorylating the starch and further heat-treating the starch sample at a high temperature, and low-fat mayonnaise and margarine compositions in which the content of cooking oil is reduced by 50% or more by adding the fibrous starch with enhanced emulsifying capacity thereto.
    Type: Application
    Filed: June 11, 2010
    Publication date: May 31, 2012
    Applicant: CJ CHEILJEDANG CORPORATION
    Inventors: Jin Hee Park, Ah Jin Kim, Sung Bae Byun, Sang Hoon Song