Patents by Inventor Sung Mi Cha

Sung Mi Cha 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).

  • Method of producing not-hardened rice cake and rice cake produced by using the same
    Patent number: 8491954
    Abstract: A method of producing a rice cake that becomes not hardened for a long time period, a rice cake produced by using the method, and a processed food produced by processing the rice cake are provided. The method includes: (a) immersing grains in water and removing the water therefrom; (b) grinding the grains from which water is removed, adding water thereto, and then grinding the grains to which water is added; (c) steaming the ground grains; and (d) cooling the steamed grains, adding flour thereto, and then punching the resultant product. The rice cake has a long storage time and is suitable for a long-term distribution. The rice cake preserves its soft texture for a long time period and is thus appropriate for consumers' acceptability.
    Type: Grant
    Filed: December 22, 2010
    Date of Patent: July 23, 2013
    Assignee: Republic of Korea (Management: Rural Development Administration)
    Inventors: Gwi Jung Han, Hye Young Park, Dong Sun Shin, Sung Mi Cha, Min Sook Kang, Hye Sun Choi, Seong Yeol Baek, Young Hwang
  • METHOD OF PRODUCING NOT-HARDENED RICE CAKE AND RICE CAKE PRODUCED BY USING THE SAME
    Publication number: 20120164305
    Abstract: A method of producing a rice cake that becomes not hardened for a long time period, a rice cake produced by using the method, and a processed food produced by processing the rice cake are provided. The method includes: (a) immersing grains in water and removing the water therefrom; (b) grinding the grains from which water is removed, adding water thereto, and then grinding the grains to which water is added; (c) steaming the ground grains; and (d) cooling the steamed grains, adding flour thereto, and then punching the resultant product. The rice cake has a long storage time and is suitable for a long-term distribution. The rice cake preserves its soft texture for a long time period and is thus appropriate for consumers' acceptability.
    Type: Application
    Filed: December 22, 2010
    Publication date: June 28, 2012
    Applicant: REPUBLIC OF KOREA(MANAGEMENT:RURAL DEVELOPMENT ADMINISTRATION)
    Inventors: Gwi Jung Han, Hye Young Park, Dong Sun Shin, Sung Mi Cha, Min Sook Kang, Hye Sun Choi, Seong Yeol Baek, Young Hwang