Patents by Inventor Ana Sanchez Jimena

Ana Sanchez Jimena 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).

  • Modern preferment method for manufacturing dough mixture
    Patent number: 10624355
    Abstract: There is provided a lactic acid bacteria strain, Lactococcus lactis with accession number IDAC 270613-01, having a short fermentation lag phase of 1 to 5 hours which is compatible with modern bread making methods. Pre-ferment methods which use the strain for manufacture of leavened products and the leavened products produced therefrom are also disclosed.
    Type: Grant
    Filed: August 13, 2014
    Date of Patent: April 21, 2020
    Assignee: LALLEMAND, INC.
    Inventors: Ana Sanchez Jimena, J Kevin Kraus
  • MODERN PREFERMENT METHOD FOR MANUFACTURING DOUGH MIXTURE
    Publication number: 20160205952
    Abstract: There is provided a lactic acid bacteria strain, Lactococcus lactis with accession number IDAC 270613-01, having a short fermentation lag phase of 1 to 5 hours which is compatible with modern bread making methods. Pre-ferment methods which use the strain for manufacture of leavened products and the leavened products produced therefrom are also disclosed.
    Type: Application
    Filed: August 13, 2014
    Publication date: July 21, 2016
    Inventors: Ana Sanchez Jimena, J Kevin Kraus