Young Jai Kang

US Patent:

20060029692, Feb 9, 2006

Filed:

Aug 6, 2004

Appl. No.:

10/913083

Inventors:

Young Kang - San Jose CA, US

International Classification:

A23F 3/16

US Classification:

426052000

Abstract:

A method for preparing powder that includes kimchi in a form of tablet or capsule. Vegetables are pickled with salt and mixed with condiments that contain various spices. Then, lactic acid bacteria that act as fermenting agents are added to the prepared mixture of vegetables and condiments. Next, the mixture is fermented and aged to make kimchi. Subsequently, the kimchi is freeze-dried, ground into powder and mixed with bean sprout powder. The mixed powder is then contained in a form of tablet or capsule for easy consumption.

US Patent:

50594346, Oct 22, 1991

Filed:

Oct 12, 1990

Appl. No.:

7/596498

Inventors:

Young C. Kang - Oakhurst NJ
Brian Byrne - East Brunswick NJ
Lawrence L. Buckholz - Middletown NJ
Marion A. Sudol - Boonton NJ
Richard M. Boden - Ocean NJ

Assignee:

International Flavors & Fragrances Inc. - New York NY

International Classification:

A23L 100

US Classification:

426 96

Abstract:

Described is a process for producing a cooked edibly browned storage-stable fibrous proteinaceous muscle tissue foodstuff including the steps of: (a) providing a particulate flowable flavoring powder which contains individually discretly encapsulated Maillard reaction reagents with the reaction reagents being at least one enxapsulated amino acid and at least one encapsulated sugar; (b) providing an uncooked fibrous proteinaceous muscle tissue foodstuff containing more than 50% water; (c) placing in intimate the contact with at least part of the surface of the foodstuff, a flavor augmenting, imparting or enhancing quantity of the particulate flowable flavoring powder of (a); and (d) exposing the flavoring powder coated foodstuff surface to microwave powder-radiation for a period of time to cause the foodstuff to be edible whereby the resulting product is caused to be edible as a foodstuff and the cooked fibrous proteinaceous muscle tissue is edibly browned. Optionally, the particulate flowable flavoring powder may be in the form of a slurry with a solvent composition which is capable of raising the dielectric constant of the foodstuff to be cooked whereby the foodstuff to be cooked is completely cooked and edibly browned in the period of time under 600 seconds.

US Patent:

49852612, Jan 15, 1991

Filed:

Jun 8, 1990

Appl. No.:

7/535524

Inventors:

Young C. Kang - Oakhurst NJ
Brian Byrne - East Brunswick NJ
Lawrence L. Buckholz - Middletown NJ
Marion A. Sudol - Boonton NJ
Richard M. Boden - Ocean NJ

Assignee:

International Flavors & Fragrances Inc. - New York NY

International Classification:

A23L 100

US Classification:

426243

Abstract:

Described is a process for producing a cooked edibly browned storage-stable fibrous proteinaceous muscle tissue foodstuff including the steps of: (a) providing a particulate flowable flavoring powder which contains individually discretely encapsulated Maillard reaction reagents with the reaction reagents being at least one encapsulated amino acid and at least one encapsulated sugar; (b) providing an uncooked fibrous proteinaceous muscle tissue foodstuff containing more than 50% water; placing in intimate the contact with at least part of the surface of the foodstuff, a flavor augmenting, imparting or enhancing quantity of the particulate flowable flavoring powder of (a); and exposing the flavoring powder coated foodstuff surface to microwave powder-radiation for a period of time to cause the foodstuff to be edible whereby the resulting product is caused to be edible as a foodstuff and the cooked fibrous proteinaceous muscle tissue is edibly browned. Optionally, the particulate flowable flavoring powder may be in the form of a slurry with a solvent composition which is capable of raising the dielectric constant of the foodstuff to be cooked whereby the foodstuff to be cooked is completely cooked and edibly browned in the period of time under 600 seconds.

US Patent:

50646699, Nov 12, 1991

Filed:

Apr 3, 1991

Appl. No.:

7/681479

Inventors:

Young C. Kang - Oakhurst NJ
Marion A. Sudol - Boonton NJ
Chwan K. King - Edison NJ
Marvin Schulman - Howell NJ

Assignee:

International Flavors & Fragrances, Inc. - New York NY

International Classification:

A23L 122

US Classification:

426307

Abstract:

Novel controlled release flowable flavoring powders and processes and apparatus for preparing and using such agents, the processes comprising heating a high melting point encapsulating or enrobing material, such as a fat and/or wax and one or more emulsifiers to melt this starting material; mixing one or more water-containing flavor compositions with a texture conditioning agent; mixing the flavor compositions and texture conditioning agent(s) with the molten fat or wax to obtain a homogeneous mixture in the form of an emulsion; and chilling the flavor composition-containing mixture to provide discrete particles of solid encapsulated flavoring agent, together with the products so produced and methods for using same.

US Patent:

50755285, Dec 24, 1991

Filed:

Oct 12, 1990

Appl. No.:

7/596507

Inventors:

Young C. Kang - Oakhurst NJ
Brian Byrne - East Brunswick NJ
Lawrence L. Buckholz - Middletown NJ
Marion A. Sudol - Boonton NJ
Richard M. Boden - Ocean NJ

Assignee:

International Flavors & Fragrances Inc. - New York NY

International Classification:

H05B 668

US Classification:

219 1055B

Abstract:

Described is a process for producing a cooked edibly browned storage-stable fibrous proteinaceous muscle tissue foodstuff including the steps of: (a) providing a particulate flowable flavoring powder which contains individually discretly encapsulated Maillard reaction reagents with the reduction reagents being at least one encapsulated amino acid and at least one encapsulated sugar; (b) providing an uncooked fibrous proteinaceous muscle tissue foodstuff containing more than 50% water; (c) placing in intimate the contact with at least part of the surface of the foodstuff, a flavor augmenting, imparting or enhancing quantity of the particulate flowable flavoring powder of (a); and (d) exposing the flavoring powder coated foodstuff surface to microwave powder-radiation for a period of time to cause the foodstuff to be edible whereby the resulting product is caused to be edible as a foodstuff and the cooked fibrous proteinaceous muscle tissue is edibly browned. Optionally, the particulate flowable flavoring powder may be in the form of a slurry with a solvent composition which is capable of raising the dielectric constant of the foodstuff to be cooked whereby the foodstuff to be cooked is completely cooked and edibly browned in the period of time under 600 seconds.

US Patent:

50912003, Feb 25, 1992

Filed:

May 17, 1991

Appl. No.:

7/701850

Inventors:

Young C. Kang - Oakhurst NJ
Brian Byrne - East Brunswick NJ
Lawrence L. Buckholz - Middletown NJ
Marion A. Sudol - Boonton NJ
Richard M. Boden - Ocean NJ

Assignee:

International Flavors & Fragrances Inc. - New York NY

International Classification:

A23L 100

US Classification:

426243

Abstract:

Described is a process for producing cooked browned baked goods including the steps of: (a) providing a particulate flowable flavoring powder which contains individually discretly encapsulated Maillard reaction reagents with the reaction reagents being at least one encapsulated amino acid and at least one encapsulated sugar; (b) providing an uncooked baked goods foodstuff, e. g. , dough; (c) coating the composition of (a) onto the surface of the uncooked foodstuff; and (d) exposing the flavoring powder coated foodstuff surface to microwave radiation for a period of time to cause the foodstuff to be edible and to be browned whereby the resulting product is caused to be edible as a foodstuff and the baked goods is edibly browned. Optionally, the particulate flowable flavoring powder may be in the form of a slurry with a solvent composition which is capable of raising the dielectric constant of the foodstuff to be cooked whereby the foodstuff to be cooked is completely cooked and edibly browned for a period of time under 600 seconds.

US Patent:

20210056974, Feb 25, 2021

Filed:

Aug 21, 2019

Appl. No.:

16/547263

Inventors:

- San Diego CA, US
Young Mo KANG - Redwood City CA, US
Sungrack YUN - Seongnam-si, KR
Kyu Woong HWANG - Daejeon, KR
Hye Jin JANG - Seoul, KR

International Classification:

G10L 17/00

Abstract:

A device to process an audio signal representing input sound includes a user voice verifier configured to generate a first indication based on whether the audio signal represents a user's voice. The device includes a speaking target detector configured to generate a second indication based on whether the audio signal represents at least one of a command or a question. The device includes an activation signal unit configured to selectively generate an activation signal based on the first indication and the second indication. The device also includes an automatic speech recognition engine configured to be activated, responsive to the activation signal, to process the audio signal.

US Patent:

20210035571, Feb 4, 2021

Filed:

Jul 30, 2019

Appl. No.:

16/526608

Inventors:

- San Diego CA, US
Young Mo Kang - Redwood City CA, US
Hye Jin Jang - Seoul, KR
Byeonggeun Kim - Seoul, KR
Kyu Woong Hwang - Daejeon, KR

International Classification:

G10L 15/22
G10L 15/08
G06F 1/3231
G06K 9/00

Abstract:

A device to process an audio signal representing input sound includes a hand detector configured to generate a first indication responsive to detection of at least a portion of a hand over at least a portion of the device. The device also includes an automatic speech recognition system configured to be activated, responsive to the first indication, to process the audio signal.