Patents by Inventor Tae-Chul HAN

Tae-Chul HAN 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).

  • Low-caloric beverage
    Patent number: 11779035
    Abstract: The present invention relates to a low-calorie beverage having excellent sensory properties and sweetness, and more particularly, to a beverage containing allulose as a sweetener.
    Type: Grant
    Filed: November 27, 2018
    Date of Patent: October 10, 2023
    Assignee: SAMYANG CORPORATION
    Inventors: Tae-Chul Han, Bong Chan Kim, Yong-In Kim, Il Seo, Seung Mi Lee, Su Youn Lim, Hye Jin Lim
  • Chocolate composition having improved processability, and preparation method therefor
    Patent number: 11653667
    Abstract: The present invention relates to chocolate containing allulose and a method of preparing thereof, and more specifically, provides a chocolate composition having reduction of saccharides added to chocolate, masking of bitter taste of chocolate and excellent emulsion stability, and a method of preparing thereof.
    Type: Grant
    Filed: October 31, 2017
    Date of Patent: May 23, 2023
    Assignee: SAMYANG CORPORATION
    Inventors: Il Seo, Bong Chan Kim, Yong-In Kim, Seung Mi Lee, Su Youn Lim, Hye Jin Lim, Tae-Chul Han, Jung Sook Han
  • EMULSIFIED COMPOSITION CONTAINING ALLULOSE
    Publication number: 20220369659
    Abstract: The present disclosure relates to an emulsified food composition which includes a saccharide and an oil, and achieves good flavor expression and saccharide reduction, and a method for preparing same.
    Type: Application
    Filed: October 29, 2020
    Publication date: November 24, 2022
    Inventors: Hye Jin LIM, Kyung-Hun RYU, Bong Chan KIM, Yong-In KIM, II SEO, Seung Mi LEE, Tae-Chul HAN, Choong Woo NAM
  • CHEWING GUM COMPRISING FUNCTIONAL SWEETENER
    Publication number: 20210298322
    Abstract: The present invention provides a chewing gum composition comprising a functional sweetener, which has high sweetness sustainability, excellent refreshing feeling, excellent organoleptic properties, low hygroscopicity, and excellent storage stability.
    Type: Application
    Filed: August 10, 2018
    Publication date: September 30, 2021
    Inventors: Il SEO, Bong Chan KIM, Yong-In KIM, Seung Mi LEE, Su Youn LIM, Hye Jin LIM, Tae-Chul HAN
  • FRUIT-AND-VEGETABLE DRINK
    Publication number: 20210298331
    Abstract: The present invention relates to a fruit or vegetable drink containing allulose, isomaltooligosaccharide, and fruit-vegetable juice, and can provide a low-calorie fruit or vegetable drink with improved mouthfeel containing a low content of sugar.
    Type: Application
    Filed: August 10, 2018
    Publication date: September 30, 2021
    Inventors: Tae-Chul HAN, Hye Jin LIM, Bong Chan KIM, Yong-in KIM, II SEO, Seung Mi LEE
  • NUTRITIONAL DRINK
    Publication number: 20210298341
    Abstract: The present invention relates to a nutritional drink containing allulose and vitamins, and has excellent storage stability and sensory properties depending on the use of allulose.
    Type: Application
    Filed: August 10, 2018
    Publication date: September 30, 2021
    Inventors: Tae-Chul HAN, Hye Jin LIM, Bong Chan KIM, Yong-In KIM, ll SEO, Seung Mi LEE
  • COFFEE MILK DRINK COMPOSITION
    Publication number: 20210289809
    Abstract: The present invention relates to a coffee milk beverage composition containing allulose, and has excellent sensory properties by using allulose.
    Type: Application
    Filed: August 10, 2018
    Publication date: September 23, 2021
    Inventors: Hye Jin LIM, Bong Chan KIM, Yong-In KIM, II SEO, Seung Mi LEE, Tae-Chul HAN, Su Youn LIM
  • SWEETENER POWDER COMPOSITION AND PREPARATION METHOD THEREFOR
    Publication number: 20210244057
    Abstract: The present disclosure relates to a sweetener powder composition and a preparation method thereof, and more particularly to a sweetener powder composition for preparing an amorphous powder containing a functional sweetener, and a preparation method thereof.
    Type: Application
    Filed: June 28, 2019
    Publication date: August 12, 2021
    Inventors: Go-Eun KIM, Hye Jin LIM, Sung Won PARK, Ji Won PARK, Tae-Chul HAN, Eunsoo CHOI, Kyung-Hun RYU, Jae-Kyung YANG, Chong Jin PARK
  • LOW-CALORIC BEVERAGE
    Publication number: 20210161178
    Abstract: The present invention relates to a low-calorie beverage having excellent sensory properties and sweetness, and more particularly, to a beverage containing allulose as a sweetener.
    Type: Application
    Filed: November 27, 2018
    Publication date: June 3, 2021
    Inventors: Tae-Chul HAN, Bong Chan KIM, Yong-ln KIM, II SEO, Seung Mi LEE, Su Youn LIM, Hye Jin LIM
  • Low calorie coffee beverage composition
    Patent number: 11019831
    Abstract: The present invention relates to a coffee drink composition comprising allulose, oligosaccharide and coffee extract, and a method of preparation thereof, and it provides a coffee drink composition having a high sugar content and a low calorie and can give more excellent sensory properties to coffee drinks such as Americano.
    Type: Grant
    Filed: October 31, 2017
    Date of Patent: June 1, 2021
    Assignee: SAMYANG CORPORATION
    Inventors: Tae-Chul Han, Bong Chan Kim, Yong-In Kim, Il Seo, Seung Mi Lee, Hye Jin Lim
  • LOW-CALORIE SOYMILK WITH REDUCED SOYBEAN ODOR
    Publication number: 20210127722
    Abstract: The present disclosure relates to a low-calorie, sugar-reduced soymilk comprising soybean extract solution, allulose, and soybean oil. The soymilk of the present disclosure includes allulose, and thus the soymilk has superior emulsion stability in spite of the addition of a small amount of an emulsifier and has excellent mouthfeel and taste, while having low calories than an existing product using sugar.
    Type: Application
    Filed: March 11, 2019
    Publication date: May 6, 2021
    Inventors: Hye Jin LIM, Bong Chan KIM, Yong-ln KIM, ll SEO, Seung MI LEE, Su Youn LIM, Tae-Chul HAN
  • MIXED SACCHARIDE COMPOSITION COMPRISING MALTOOLIGOSACCHARIDE
    Publication number: 20210120855
    Abstract: The present disclosure relates to a mixed saccharide including maltooligosaccharide, which has less saccharide content and calories than conventional maltooligosaccharide, glucose syrup, maltose syrup and low DE glucose syrup, and has reached an equivalent level of viscosity as a conventional starch syrup.
    Type: Application
    Filed: June 28, 2019
    Publication date: April 29, 2021
    Inventors: Ji Won PARK, Sung Won PARK, Eunsoo CHOI, Go-Eun KIM, Kyung-Hun RYU, Chong Jin PARK, Jae-Kyung YANG, Tae-Chul HAN, Bong Chan KIM, Yong-In KIM, II SEO, Seung Mi LEE, Hye Jin LIM
  • LOW-CALORIE CEREAL BAR COMPOSITION
    Publication number: 20200054049
    Abstract: The present invention relates to a cereal bar composition comprising allulose and a process for preparing the cereal bar composition, and provides the cereal bar composition having high sugar content and low calorie and having a soft sensory property.
    Type: Application
    Filed: October 31, 2017
    Publication date: February 20, 2020
    Inventors: Yong In KIM, Bong Chan KIM, II SEO, Seung Mi LEE, Hye Jin LIM, Tae-Chul HAN
  • LOW CALORIE COFFEE BEVERAGE COMPOSITION
    Publication number: 20200054039
    Abstract: The present invention relates to a coffee drink composition comprising allulose, oligosaccharide and coffee extract, and a method of preparation thereof, and it provides a coffee drink composition having a high sugar content and a low calorie and can give more excellent sensory properties to coffee drinks such as Americano.
    Type: Application
    Filed: October 31, 2017
    Publication date: February 20, 2020
    Inventors: Tae-Chul HAN, Bong Chan KIM, Yong-In KIM, II SEO, Seung Mi LEE, Hye Jin LIM
  • CHOCOLATE COMPOSITION HAVING IMPROVED PROCESSABILITY, AND PREPARATION METHOD THEREFOR
    Publication number: 20190269140
    Abstract: The present invention relates to chocolate containing allulose and a method of preparing thereof, and more specifically, provides a chocolate composition having reduction of saccharides added to chocolate, masking of bitter taste of chocolate and excellent emulsion stability, and a method of preparing thereof.
    Type: Application
    Filed: October 31, 2017
    Publication date: September 5, 2019
    Applicant: SAMYANG CORPORATION
    Inventors: Il SEO, Bong Chan KIM, Yong-In KIM, Seung Mi LEE, Su Youn LIM, Hye Jin LIM, Tae-Chul HAN, Jung Sook HAN