Myung S KimLos Angeles, CA

D480175, Sep 30, 2003

Dec 24, 2002

29/173280

Myung Jin Kim - Redondo Beach CA, 00272

2803

D28 35

4324807, Apr 13, 1982

Dec 30, 1976

5/755538

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

General Foods Corporation - White Plains NY

A23D 502
A23J 300

426104

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.

5524886, Jun 11, 1996

Aug 25, 1994

8/296327

Myung K. Kim - Garden Grove CA

F41B 1502

273 84R

An adjustable nunchaku (10) comprises a pair of handles (12,14) attached together with a flexible member (20). The flexible member (20) is selectively attached to the handles (12,14) so that the length of flexible member (20) separating the handles (12,14) can be easily adjusted. The excess length of flexibly member (20) not used to hold the handles (12,14) together is stored in a passageway (26) in the handles (12,14). Further, the handles (12,14) are selectively attached to the flexible member (20) so that the handles (12,14) can be interchanged to change or fix the handles (12,14).

4951780, Aug 28, 1990

Aug 8, 1988

7/229628

Myung H. Kim - New Hyde Park NY

E06C 139
E06C 716
E06C 750

182 27

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.

4087566, May 2, 1978

Apr 6, 1976

5/674193

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

General Foods Corporation - White Plains NY

A23J 300

426656

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.

4001459, Jan 4, 1977

Jun 18, 1974

5/480987

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

General Foods Corporation - White Plains NY

A23J 300

426656

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.

4084017, Apr 11, 1978

Jun 16, 1976

5/697077

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

General Foods Corporation - White Plains NY

A23J 300

426656

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.