Patents by Inventor Jean-Jacques Muchembled

Jean-Jacques Muchembled 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).

  • PACKED DOUGH PRODUCT AND RELATED METHODS
    Publication number: 20230122188
    Abstract: The present invention belongs to the field of food processing and human nutrition. It particularly relates to a packed dough product comprising ready-to-use, fresh dough pieces; a dough assembly comprising said packed dough product; a method for preparing them and a method for storing them. The packed dough product has a prolonged lifetime, without compromising the organoleptic properties of the dough pieces. The packed dough product is useful for example for preparing home-delivered dough-based foodstuff, particularly pizzas.
    Type: Application
    Filed: March 16, 2021
    Publication date: April 20, 2023
    Inventors: Charles-Edouard BILLIET, Emilie BRYCKAERT, Stéphane MEILLIER, Jean-Jacques MUCHEMBLED
  • PACKED DOUGH PRODUCT AND RELATED METHODS
    Publication number: 20230102964
    Abstract: The present invention belongs to the field of food processing and human nutrition. It particularly relates to a packed dough product comprising ready-to-use, fresh dough pieces; a dough assembly comprising said packed dough product; a method for preparing them and a method for storing them. The packed dough product has a prolonged lifetime, without compromising the organoleptic properties of the dough pieces. The packed dough product is useful for example for preparing home-delivered dough-based foodstuff, particularly pizzas.
    Type: Application
    Filed: March 16, 2021
    Publication date: March 30, 2023
    Inventors: Charles-Edouard BILLIET, Emilie BRYCKAERT, Stéphane MEILLIER, Jean-Jacques MUCHEMBLED
  • Taste-enhancing agent, baking doughs, breadmaking and cereal products compromising same, and use thereof as an NaCl substitute
    Patent number: 9681672
    Abstract: Dry flavor enhancing agent for a cereal product and particularly for baked bakery products including yeast extract and acid fermented flour, dry enhancing agent for cereal products and particularly for baked bakery products including this dry flavor enhancing agent and their use in the preparation of cereal products and particularly doughs and baked products.
    Type: Grant
    Filed: February 9, 2005
    Date of Patent: June 20, 2017
    Assignee: LESAFFRE ET COMPAGNIE
    Inventors: Camille Dupuy, Pascal Lejeune, Jean-Jacques Muchembled
  • BREAD IMPROVER AND USE THEREOF IN MAKING CRUMB-FREE FLAT BREAD
    Publication number: 20100028490
    Abstract: A new bread-making enhancer includes an anti-stale enzyme, an enzyme of the arabinofuranosidase type and a drying component selected from fibres, gums and hydrocolloids. The enhancer is suited for methods for making bread without a soft part such as flat bread or Arab bread.
    Type: Application
    Filed: September 14, 2007
    Publication date: February 4, 2010
    Applicant: LESAFFRE ET COMPAGNIE
    Inventor: Jean-Jacques Muchembled
  • NOVEL NaCl SALT SUBSTITUTE, ITS USE AND PRODUCTS CONTAINING SAME
    Publication number: 20090155408
    Abstract: The present invention relates to a novel substitute for common salt NaCl, comprising at least one yeast extract, flour of aromatic nature and a low-sodium salt, and to its use as a salting agent. The invention also relates to the use of yeast extract and of flour of aromatic nature for their masking effects on the off-flavours of low-sodium salts, in particular potassium and/or ammonium salts.
    Type: Application
    Filed: May 15, 2007
    Publication date: June 18, 2009
    Applicant: Lesaffre Et Compagnie
    Inventors: Camille Dupuy-Cornuaille, Pascal Lejeune, Jean-Jacques Muchembled, Alain Simonneau
  • Breadmaking Processes And Products
    Publication number: 20070202230
    Abstract: The invention relates to prebaked frozen dough piece which makes it possible to produce a totally baked bread product for at least 5 minutes and to corresponding methods, baked products and improving agents.
    Type: Application
    Filed: July 5, 2005
    Publication date: August 30, 2007
    Inventors: Philippe Desbuquois, Norbert Grouet, Hubert Maitre, Jean-Jacques Muchembled
  • Taste-enhancing agent, baking doughs, breadmaking and cereal products compromising same, and use thereof as an nacl substitute
    Publication number: 20070172545
    Abstract: Dry flavour enhancing agent for a cereal product and particularly for baked bakery products including yeast extract and acid fermented flour, dry enhancing agent for cereal products and particularly for baked bakery products including this dry flavour enhancing agent and their use in the preparation of cereal products and particularly doughs and baked products.
    Type: Application
    Filed: February 9, 2005
    Publication date: July 26, 2007
    Inventors: Camille Dupuy, Pascal Lejeune, Jean-Jacques Muchembled