Patents by Inventor Pierre SCHUCK

Pierre SCHUCK 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).

  • Method for manufacturing a cheese-based food product, advantageously a cheese, cheese specialty, or cheese substitute
    Patent number: 11457643
    Abstract: Disclosed is a method for manufacturing a cheese-based food product, advantageously a cheese, cheese specialty, or cheese substitute, the method including: a) a step A) of providing at least one flavoring matrix, the consistency of which ranges from liquid to pasty, the flavoring matrix resulting from a step of cultivating at least one flavor producing microorganism in a culture medium, the step A) also providing a texture matrix, the consistency of which ranges from liquid to pasty, the texture matrix being suitable for providing the texture of the food product; then b) a step B) of mixing the at least one flavoring matrix with the at least one texture matrix; then c) a texturing step C), during which the mixture from mixing step B is subjected to physiochemical texturing conditions that are adjusted according to the final texture sought for the cheese-based food product.
    Type: Grant
    Filed: December 28, 2015
    Date of Patent: October 4, 2022
    Assignees: INSTITUT NATIONAL DE RECHERCHE POUR L'AGRICULTURE, L'ALIMENTATION ET L'ENVIRONNEMENT, INSTITUT SUPERIEUR DES SCIENCES AGRONOMIQUES, AGROALIMENTAIRES, HORTICOLES ET DU PAYSAGE
    Inventors: Gilles Garric, Joelle Leonil, Romain Jeantet, Frederic Gaucheron, Pierre Schuck, Sylvie Lortal
  • METHOD FOR PREPARING A PROBIOTIC POWDER USING A TWO-IN-ONE WHEY-CONTAINING NUTRIENT MEDIUM
    Publication number: 20190053527
    Abstract: The present invention relates to a method for preparing a probiotic powder comprising at least one probiotic bacterium, said method comprising: a) providing a probiotic biomass composition comprising at least one probiotic bacterium resulting from the culture of said probiotic bacterium in a whey-containing nutrient medium having a total solid content ranging from above 25% by weight to up to 35% by weight, based on the total weight of the said whey-containing nutrient medium; b) spray drying or freeze drying the said probiotic biomass provided at step a) so as to obtain the said probiotic powder.
    Type: Application
    Filed: September 20, 2016
    Publication date: February 21, 2019
    Inventors: Romain JEANTET, Song HUANG, Gwénaël JAN, Pierre SCHUCK, Yves LE LOIR, Xiao-Dong CHEN
  • METHOD FOR MANUFACTURING A CHEESE-BASED FOOD PRODUCT, ADVANTAGEOUSLY A CHEESE, CHEESE SPECIALTY, OR CHEESE SUBSTITUTE
    Publication number: 20170347677
    Abstract: Disclosed is a method for manufacturing a cheese-based food product, advantageously a cheese, cheese specialty, or cheese substitute, the method including: a) a step A) of providing at least one flavoring matrix, the consistency of which ranges from liquid to pasty, the flavoring matrix resulting from a step of cultivating at least one flavor producing microorganism in a culture medium, the step A) also providing a texture matrix, the consistency of which ranges from liquid to pasty, the texture matrix being suitable for providing the texture of the food product; then b) a step B) of mixing the at least one flavoring matrix with the at least one texture matrix; then c) a texturing step C), during which the mixture from mixing step B is subjected to physiochemical texturing conditions that are adjusted according to the final texture sought for the cheese-based food product.
    Type: Application
    Filed: December 28, 2015
    Publication date: December 7, 2017
    Inventors: Gilles GARRIC, Joelle LEONIL, Romain JEANTET, Frederic GAUCHERON, Pierre SCHUCK, Sylvie LORTAL