Myung J Kim

US Patent:

20060191300, Aug 31, 2006

Filed:

Aug 24, 2004

Appl. No.:

10/565005

Inventors:

Heon Lim - Busan, KR
Seong Jeong - Busan, KR
Sang Lee - Busan, KR
Byung Kim - Busan, KR
Chul Kim - Busan, KR
Abraham Cho - Holmdel NJ, US
Daniel Lee - Sanfrancisco CA, US
Myung Kim - Metairie LA, US
Young Kwon - Busan, KR

International Classification:

D06F 33/00
D06F 35/00
D06F 29/00

US Classification:

06801700R, 068020000, 068012010

Abstract:

The present invention relates to a washing machine which can selectively performs a water washing and an oil washing by using one washing tub, wherein the washing machine has a self-diagnostic function and a communication function. In accordance with the present invention, the water washing and the oil washing can be performed with respect to one washing tub by completely removing alien material and the oil remaining on the washing tub and deterioration of the laundry can be avoided, while providing economic benefits by using the oil reclaimed by a reclamation process. Further, since the present invention has a self-diagnostic function and remote maintenance function for assisting the user, it has an advantage in that the user can easily finish the maintenance in a shorter time.

US Patent:

43248071, Apr 13, 1982

Filed:

Dec 30, 1976

Appl. No.:

5/755538

Inventors:

Myung K. Kim - Congers NY
Joaquin C. Lugay - Thornwood NY

Assignee:

General Foods Corporation - White Plains NY

International Classification:

A23D 502
A23J 300

US Classification:

426104

Abstract:

Disclosed is a simulated adipose tissue which is unusually pleasing in taste and texture and is characterized by a juicy, smooth melting property closely resembling natural fat. The simulated adipose tissue can be employed alone or with any type of meat or meat analog where a degree of fatty tissue is desired, and is most desirably employed in products which are served fried. In a preferred embodiment, a simulated bacon product is prepared containing the simulated adipose tissue and a red meat simulating phase. The simulated adipose tissue has droplets of fat, approximately 10 to 120 microns in diameter, encapsulated within a matrix based on a heat coagulable, preferably proteinaceous, component, and a water-soluble, film-forming component.

US Patent:

49517805, Aug 28, 1990

Filed:

Aug 8, 1988

Appl. No.:

7/229628

Inventors:

Myung H. Kim - New Hyde Park NY

International Classification:

E06C 139
E06C 716
E06C 750

US Classification:

182 27

Abstract:

A combination folding ladder and height adjustable scaffold, comprises (a) a first assembly including a first leg and a second leg, each formed by an outer and inner telescoping member, and outer and inner rungs which connect the outer and inner telescoping members in substantially parallel, spaced apart relation; (b) a second assembly including a third leg and a fourth leg, each formed by an outer and inner telescoping member, and outer and inner rungs which connect the outer and inner telescoping legs of the third and fourth legs in substantially parallel, spaced apart relation; (c) positioning joints removably secured to upper ends of the for pivotally securing the first and second assemblies together; (d) a height adjustment assembly for varying the heights of the legs; and (e) a scaffold platform for use with the combination when the positioning joints are removed from the legs and the first and second assemblies are separated, the scaffold platform including a flat rectangular board, U-shaped supports at the opposite short ends for defining channels for receiving any of the rungs at a first vertical level, and a plurality of hook arms pivotally secured to the underside of the board and having hook ends for receiving any of the rungs at a second vertical level, such that a stable scaffold is provided by the first assembly, the second assembly separated therefrom and the scaffold platform connecting together the first and second assemblies.

US Patent:

40875660, May 2, 1978

Filed:

Apr 6, 1976

Appl. No.:

5/674193

Inventors:

Myung Ki Kim - Congers NY
Joaquin Castro Lugay - Thornwood NY

Assignee:

General Foods Corporation - White Plains NY

International Classification:

A23J 300

US Classification:

426656

Abstract:

Disclosed is a method for producing fibrous protein materials useful for meat analogs. According to this method, an aqueous mixture of a heat coagulable protein is frozen by cooling the mixture in a manner and at a rate effective to produce elongated ice crystals generally aligned perpendicular to the surface of cooling, and immersing the resulting frozen mass in an aqueous solution, comprising an edible, water-soluble material capable of lowering the freezing point of water and stabilizing the protein, for a time effective to stabilize the protein in the frozen mass. Aqueous ethanol is a preferred solution. The properties of a wide variety of meat products can be simulated.

US Patent:

40014592, Jan 4, 1977

Filed:

Jun 18, 1974

Appl. No.:

5/480987

Inventors:

Myung Ki Kim - Tarrytown NY
Joaquin Castro Lugay - Thornwood NY

Assignee:

General Foods Corporation - White Plains NY

International Classification:

A23J 300

US Classification:

426656

Abstract:

Disclosed is a method for producing fibrous protein materials useful for meat analogs. According to this method, an aqueous mixture of a heat coagulable protein is frozen by cooling the mixture in a manner and at a rate effective to produce elongated ice crystals generally aligned perpendicular to the surface of cooling, freeze drying the frozen mass, and heat setting the dried protein material. The properties of a wide variety of meat products can be simulated.

US Patent:

40840174, Apr 11, 1978

Filed:

Jun 16, 1976

Appl. No.:

5/697077

Inventors:

Myung Ki Kim - Congers NY
Joaquin Castro Lugay - Thornwood NY

Assignee:

General Foods Corporation - White Plains NY

International Classification:

A23J 300

US Classification:

426656

Abstract:

Disclosed is a method for producing fibrous protein materials useful for fish analogs. According to this method, an aqueous mixture of a heat coagulable protein is frozen by cooling the mixture in a manner and at a rate effective to produce elongated ice crystals generally aligned perpendicular to the surface of cooling, then subjected to a temperature substantially different from that of the frozen mass, and the protein in the frozen mass is then stabilized effectively to preserve its structural integrity during subsequent heating to set the protein.