Jung R Han

US Patent:

20110091620, Apr 21, 2011

Filed:

Oct 20, 2009

Appl. No.:

12/581983

Inventors:

Jung Hoon HAN - Frisco TX, US

International Classification:

A23L 1/212
A23B 4/03
A47J 43/00
B31B 1/25

US Classification:

426456, 99537, 83886

Abstract:

An apparatus and method for the perforation of the skins or hulls of food pieces to more efficiently produce a dried, shelf-stable product. The apparatus contains two parallel and adjacent blade wheels positioned longitudinally within a frame in substantially the same horizontal plane at a distance from each other such that the blades' teeth contact product passing between the blade wheels and make perforations. Each blade wheel comprises a plurality of circular blades with a plurality of teeth around the circumference mounted on a rotatable shaft. In one aspect, a guard is provided for each blade wheel to ensure that no product remains on the blades after perforation. The shape, size and number of blades and the distance between the blade wheels may be modified with respect to the size and shape of the product and the strength of the product's skin or hull.

US Patent:

20120088015, Apr 12, 2012

Filed:

Sep 30, 2011

Appl. No.:

13/249289

Inventors:

Jung H. Han - Frisco TX, US
Sola Lamikanra - Frisco TX, US
Teodoro Rivera - Algonquin IL, US
Jun Yang - Plano TX, US
Thomas A. Trezza - Plano TX, US

Assignee:

Tropicana Products, Inc. - Bradenton FL

International Classification:

A23L 1/212
A23L 1/221
G01N 33/02
A23L 1/025
A23L 1/015
A23L 1/48
A23L 1/20
A23L 2/02

US Classification:

426231, 426615, 426616, 426617, 426629, 426634, 426638, 426599, 426598, 426481, 426650

Abstract:

Processing and use of whole fruits and vegetables or side-stream ingredients of juice extraction, paste, or ketchup process, or canning industry, in particular, the processing of the by-products, including pomace, and its use in beverage and food products.

US Patent:

20130052313, Feb 28, 2013

Filed:

Aug 23, 2011

Appl. No.:

13/215965

Inventors:

Sola Lamikanra - Frisco TX, US
Jung H. Han - Frisco TX, US
Jun Yang - Plano TX, US

Assignee:

PEPSICO, INC. - Purchase NY

International Classification:

A23L 1/0522
A23L 1/035
A23L 1/308
A23P 1/06
A23L 1/01

US Classification:

426243, 426518, 426473, 426509, 426510, 426578, 426648, 426654

Abstract:

A method is provided for making a banana product comprising providing at least one unpeeled banana comprising banana peel and banana pulp, subjecting the at least one unpeeled banana to a heat treatment at a temperature and for a time sufficient to gelatinize starch present in the at least one unpeeled banana to form at least one heat treated unpeeled banana, and comminuting the at least one heat treated unpeeled banana to form a banana puree. A functional food ingredient is also provided comprising a banana puree including banana pulp and optionally banana peel. According to certain aspects the banana puree is dried and thereby provided in the form of a dried banana powder or flake. The functional food ingredient optionally performs as one or more of various ingredient types, for instance as a gluten substitute, a dip or whip base, a binder, an emulsifying agent, and the like.

US Patent:

20130156893, Jun 20, 2013

Filed:

Dec 27, 2012

Appl. No.:

13/728222

Inventors:

Jung H. Han - Frisco TX, US

Assignee:

PEPSICO, INC. - Purchase NY

International Classification:

A23L 1/212

US Classification:

426 72, 426518, 426473, 426509, 426510, 426243, 426578, 426560, 426618, 426619, 426620, 426599, 426559

Abstract:

A method is provided for making a banana or plantain product comprising providing at least one unpeeled banana or plantain comprising banana or plantain peel and banana or plantain pulp, subjecting the at least one unpeeled banana or plantain to a heat treatment at a temperature and for a time sufficient to gelatinize starch present in the at least one unpeeled banana or plantain to form at least one heat treated unpeeled banana or plantain, and comminuting the at least one heat treated unpeeled banana or plantain to form a banana or plantain puree. A functional food ingredient is also provided comprising a banana or plantain puree including banana or plantain pulp and optionally banana or plantain peel. Foods containing banana or plantain puree or powder are provided, including crackers, snack bars, cereals, smoothies, and cookies.

US Patent:

20190029395, Jan 31, 2019

Filed:

Jul 20, 2018

Appl. No.:

16/041274

Inventors:

- CENTRAL, CN
RALPH VESTBOM - CLIFFSIDE PARK NJ, US
ROBERT STEINHAUER - STONY BROOK NY, US
ANTHONY DEMARCO - MAHWAH NJ, US
JUNG HAN - NEW YORK NY, US
ROBERT WILCZYNSKI - PERTH AMBOY NJ, US

Assignee:

HCT GROUP HOLDINGS LIMITED - CENTRAL

International Classification:

A45D 34/04

Abstract:

A cosmetic product dispenser having a body with a chamber for containing a product, the body having an open first end with an actuating structure thereon and a second end having a neck with a product passageway therein, a receiver receiving and engaging with the body, a piston adapted to slide within the chamber, and a piston holder to hold the piston in a relative position relative to the receiver. To dispense product, the body is rotated or twisted relative to the receiver, causing the body to draw into the receiver and pushing the piston into the body, expelling product via the product passageway. The overall structure becomes shorter as product is dispensed.

US Patent:

20160331018, Nov 17, 2016

Filed:

Dec 23, 2013

Appl. No.:

15/107029

Inventors:

- Plano TX, US
Jung HAN - Frisco TX, US
Dimitrios LYKOMITROS - Amsterdam, NL
Joanna CAMPBELL - Lincolnshire, GB
Ray MCGARVEY - Maspeth NY, US
Cynthia M. STEWART - Carmel NY, US

Assignee:

FRITO-LAY NORTH AMERICA, INC. - Plano TX

International Classification:

A23P 30/30
A23L 25/00
A23L 11/00

Abstract:

A method of producing expanded nuts, the method comprising the steps of: (a) immersing a plurality of nut kernels in an aqueous liquid thereby hydrating at least a portion of each kernel; and (b) gun puffing the hydrated kernels causing at least one of expansion and blistering of at least an outer surface of the nut kernels. There is also disclosed a method of method of producing expanded nuts, the method comprising the steps of: (a) immersing a plurality of nut kernels in an aqueous liquid at a pressure of at least 100 MPa thereby hydrating at least a portion of each kernel; and (b) dehydrating the hydrated kernels causing at least one of expansion and blistering of at least an outer surface of the nut kernels.