Patents by Inventor Surinder Kumar

Surinder Kumar 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).

  • Patent number: 4613509
    Abstract: A process for producing center-filled food products comprises forming a hollow cylindrical shell of edible material having a single continuous longitudinal slit. The shell is conditioned until it is able to maintain its hollow, cylindrical shape and longitudinal slit without external support, and may subsequently be dried to a shelf stable moisture content. The shell is then filled through the longitudinal slit with an edible food substance which is substantially stable at product storage temperatures. The shell may then be cut to final product size, externally coated with seasoning, and packaged.
    Type: Grant
    Filed: June 7, 1984
    Date of Patent: September 23, 1986
    Assignee: Frito-Lay, Inc.
    Inventors: Wendell Ward, Surinder Kumar, Melba Mack, Lewis Keller, Margaret Fitzwater
  • Patent number: 4376134
    Abstract: A process is disclosed for producing a simulated sausage product that resembles the natural product in appearance, cooking characteristics, flavor, eating qualities and texture. The simulated sausage is produced by hydrating textured vegetable protein with an aqueous solution containing flavors, spices, and coloring, followed by mixing with a heat denaturable protein ingredient, a soluble sugar system that browns upon heating, and sodium caseinate. To this mixture, a fat system is added. The mixture is then formed into sausage like patties or links and may be heat treated before storage.
    Type: Grant
    Filed: July 28, 1981
    Date of Patent: March 8, 1983
    Assignee: The Quaker Oats Company
    Inventor: Surinder Kumar
  • Patent number: 4178394
    Abstract: A simulated sausage product is produced by forming and combining individual phases that are responsible for chewiness, biting properties, juiciness, mouth lubrication, cohesion and frying properties. The individual phases are produced from separate mixtures containing critical amounts of egg white, non-fat dry milk, sodium caseinate, dextrose, fat, fibrous material, water, texturized protein, salt, wheat gluten, colorings, flavors and seasonings.
    Type: Grant
    Filed: September 12, 1977
    Date of Patent: December 11, 1979
    Assignee: The Quaker Oats Company
    Inventor: Surinder Kumar
  • Patent number: 4141996
    Abstract: A process is disclosed for producing an improved modified plant protein having thermoplastic and forming properties similar to casein and caseinate salts. The process comprises making an aqueous slurry of a carbohydrate containing plant protein material, fermenting the slurry with yeast to generate carbon dioxide, reacting the carbon dioxide with a hydroxide to form a carbonate, adjusting the pH, reacting the carbonate with the protein, admixing the slurry with a peroxide, neutralizing the slurry, and then removing steam volatile flavor components. The process produces a liquid product which is improved in odor, taste and color.
    Type: Grant
    Filed: May 13, 1976
    Date of Patent: February 27, 1979
    Assignee: The Quaker Oats Company
    Inventors: Keith L. Chandler, Roy G. Hyldon, Surinder Kumar, John P. O'Mahony
  • Patent number: 4105799
    Abstract: A process is disclosed for producing an improved modified plant protein having thermoplastic and forming properties similar to casein and caseinate salts. The process comprises making an aqueous slurry of a carbohydrate containing plant protein material, fermenting the slurry with yeast to generate carbon dioxide, reacting the carbon dioxide with a hydroxide to form a carbonate, adjusting the pH, reacting the carbonate with the protein, admixing the slurry with a peroxide, neutralizing the slurry, removing steam volatile flavor components, drying the neutralized slurry, and then blending the dried modified proteinaceous slurry with an unmodified proteinaceous material. The process produces a product which is improved in odor, taste and color.
    Type: Grant
    Filed: May 13, 1976
    Date of Patent: August 8, 1978
    Assignee: The Quaker Oats Company
    Inventors: Keith L. Chandler, Roy G. Hyldon, Surinder Kumar, John P. O'Mahony
  • Patent number: 4073948
    Abstract: A process is disclosed for producing an improved modified plant protein having thermoplastic and forming properties similar to casein and caseinate salts. The process comprises making an aqueous slurry of a carbohydrate containing plant protein material, fermenting the slurry with yeast to generate carbon dioxide, reacting the carbon dioxide with a hydroxide to form a carbonate, adjusting the pH, reacting the carbonate with the protein, admixing the slurry with a peroxide, neutralizing the slurry, removing steam volatile flavor components, and then drying the neutralized slurry. The process produces a product which is improved in odor, taste and color.
    Type: Grant
    Filed: May 13, 1976
    Date of Patent: February 14, 1978
    Assignee: The Quaker Oats Company
    Inventors: Keith L. Chandler, Roy G. Hyldon, Surinder Kumar, John P. O'Mahony
  • Patent number: 4038437
    Abstract: A process is disclosed for producing an improved modified plant protein having thermoplastic and forming properties similar to casein and caseinate salts. The process comprises making an aqueous slurry of a plant protein material and an alkali metal carbonate, adjusting the pH, reacting the carbonate with the protein, admixing the slurry with a peroxide, neutralizing the slurry, removing steam volatile flavor components from the slurry, and then drying the neutralized slurry. The process produces a product which is improved in odor, taste and color.
    Type: Grant
    Filed: April 26, 1976
    Date of Patent: July 26, 1977
    Assignee: The Quaker Oats Company
    Inventors: Keith L. Chandler, Roy G. Hyldon, Surinder Kumar, John P. O'Mahony
  • Patent number: 4036996
    Abstract: A process is disclosed for producing an improved modified plant protein having thermoplastic and forming properties similar to casein and caseinate salts. The process comprises making an aqueous slurry of a plant protein material and an alkali metal carbonate, adjusting the pH, reacting the carbonate with the protein, admixing the slurry with a peroxide, neutralizing the slurry, removing steam volatile flavor components, drying the neutralized slurry, and then blending the dried modified proteinaceous slurry with an unmodified proteinaceous material. The process produces a product which is improved in odor, taste and color.
    Type: Grant
    Filed: April 26, 1976
    Date of Patent: July 19, 1977
    Assignee: The Quaker Oats Company
    Inventors: Keith L. Chandler, Roy G. Hyldon, Surinder Kumar, John P. O'Mahony
  • Patent number: 3962335
    Abstract: A textured protein product is obtained by precipitating vegetable or animal protein from a protein slurry, shaping the recovered protein and heating the shaped protein in a liquid hydrophobic medium.
    Type: Grant
    Filed: May 8, 1975
    Date of Patent: June 8, 1976
    Assignee: The Quaker Oats Company
    Inventor: Surinder Kumar
  • Patent number: 3962481
    Abstract: A textured protein product is formed from a slurry by solubilizing vegetable or animal protein in alkaline aqueous medium, precipitating the protein by adjusting pH and temperature from the slurry, recovering the precipitated protein mass, shaping the recovered protein mass, and treating the protein mass with a hydrophobic liquid.
    Type: Grant
    Filed: May 19, 1975
    Date of Patent: June 8, 1976
    Assignee: The Quaker Oats Company
    Inventor: Surinder Kumar