Patent US2653100A successfully refreshed from Google Patents.
US2653100A
Expired / Lapsed
US
⏱️ 0.0 years remaining
Precooked rice
Assignee: Guardite Corp
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Filing: 1952-07-17
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Granted: 1953-09-22
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Expires: 1972-07-17
Abstract
No abstract record available.
Inventors
- 👤 Charles R Carman
- 👤 Jim E Allison
Bibliographic Details
Application Number
—
Jurisdiction
US
Data Source
google_patents
Last Synchronized
2026-10-28 04:26
CPC Classifications
A; A23; A23L; A23L7/00; A23L7/10; A23L7/196; A23L7/161; A23L7/174; A23L7/178
Claims Analysis
Total Claims: 4
Claim 1
Independent Claim
134 words
THE METHOD OF PRODUCING A QUICK-COOKING RICE WHICH COMPRISES COOKING THE RICE IN AN ATMOSPHERE OF STEAM SUBSTANTIALLY FREE FROM AIR, THE STEAM PRESSURE BEING INCREASED DURING THE COOKING AND THEN, WHEN THE PRODUCT HAS BEEN SUBSTANTIALLY COMPLETELY GELATINIZED, BRINGING THE PRESSURE TO AT LEAST ABOUT 35 POUNDS GAUGE, AND INSTANTANEOUSLY REDUCING THE PRESSURE BY SHOOTING THE PRODUCT INTO A VACUUM ZONE HAVING AN INITIAL PRESSURE CLOSE TO ZERO INCHES OF MERCURY ABSOLUTE WHILE CONTINUING TO EVACUATE THE VACUUM ZONE DURING THE SHOOTING AND UNTIL COLD SETTING OF THE PRODUCT OCCURS TO AVOID ANY SUBSTANTIAL PRESSURE IN THE VACUUM ZONE, THE PRESSURE AT THE TIME OF SHOOTING AND THE PRESSURE IN THE VACUUM ZONE BEING CORRELATED TO PRODUCE AN INCREASE IN VOLUME OF FROM FIVE-THIRDS TO FIVE-HALVES OF THE ORIGINAL VOLUME OF THE RICE.
Claim 2
Independent Claim
134 words
THE METHOD OF PRODUCING A QUICK-COOKING RICE WHICH COMPRISES COOKING THE RICE IN AN ATMOSPHERE OF STEAM SUBSTANTIALLY FREE FROM AIR, THE STEAM PRESSURE BEING INCREASED DURING THE COOKING AND THEN, WHEN THE PRODUCT HAS BEEN SUBSTANTIALLY COMPLETELY GELATINIZED, BRINGING THE PRESSURE TO AT LEAST ABOUT 35 POUNDS GAUGE, AND INSTANTANEOUSLY REDUCING THE PRESSURE BY SHOOTING THE PRODUCT INTO A VACUUM ZONE HAVING AN INITIAL PRESSURE CLOSE TO ZERO INCHES OF MERCURY ABSOLUTE WHILE CONTINUING TO EVACUATE THE VACUUM ZONE DURING THE SHOOTING AND UNTIL COLD SETTING OF THE PRODUCT OCCURS TO AVOID ANY SUBSTANTIAL PRESSURE IN THE VACUUM ZONE, THE PRESSURE AT THE TIME OF SHOOTING AND THE PRESSURE IN THE VACUUM ZONE BEING CORRELATED TO PRODUCE AN INCREASE IN VOLUME OF FROM FIVE-THIRDS TO FIVE-HALVES OF THE ORIGINAL VOLUME OF THE RICE.
Claim 3
Dependent Claim
144 words
A COLD SET VACUUM-EXPANDED QUICK-COOKING RICE PRODUCT, SAID PRODUCT BEING SUBSTANTIALLY GELATIZINED; CHARACTERIZED BY A TRANSLUCENT MILKY-WHITE APPEARANCE AND A ROUGH OUTER SURFACE SUBSTANTIALLY FREE OF CASE HARDENING AND OF SUBSTANTIALLY THE SHAPE OF THE ORIGINAL RICE KERNEL BUT SUBSTANTIALLY ENLARGED IN SIZE TO HAVE A SPECIFIC GRAVITY OF ABOUT 28.5% TO 60% OF THE ORIGINAL RICE; HAVING NUMEROUS SMALL CAVITIES SUBSTANTIALLY UNIFORMLY DISTRIBUTED THROUGHOUT THE INTERIOR OF THE PRODUCT, SAID CAVITIES BEING GENERALLY ROUNDED AT THEIR PROTUBERANCES; AND CAPABLE OF ABSORBING WATER AT A TEMPERATURE OF ABOUT 200* F. AT AN AVERAGE RATE OF AT LEAST ABOUT 20% OF THE DRY WEIGHT OF THE ORIGINAL RICE PER MINUTE FOR A PERIOD OF ABOUT 10 MINUTES AFTER IMMERSION IN SAID WATER FOR ABOUT 4 MINUTES, THE PRODUCT BEING CAPABLE OF READY HYDRATION TO INDIVIDUAL KERNELS HAVING THE SOFT, PALATABLE CHARACTER OF ORDINARY COOKED RICE.
Claim 4
Dependent Claim
144 words
A COLD SET VACUUM-EXPANDED QUICK-COOKING RICE PRODUCT, SAID PRODUCT BEING SUBSTANTIALLY GELATIZINED; CHARACTERIZED BY A TRANSLUCENT MILKY-WHITE APPEARANCE AND A ROUGH OUTER SURFACE SUBSTANTIALLY FREE OF CASE HARDENING AND OF SUBSTANTIALLY THE SHAPE OF THE ORIGINAL RICE KERNEL BUT SUBSTANTIALLY ENLARGED IN SIZE TO HAVE A SPECIFIC GRAVITY OF ABOUT 28.5% TO 60% OF THE ORIGINAL RICE; HAVING NUMEROUS SMALL CAVITIES SUBSTANTIALLY UNIFORMLY DISTRIBUTED THROUGHOUT THE INTERIOR OF THE PRODUCT, SAID CAVITIES BEING GENERALLY ROUNDED AT THEIR PROTUBERANCES; AND CAPABLE OF ABSORBING WATER AT A TEMPERATURE OF ABOUT 200* F. AT AN AVERAGE RATE OF AT LEAST ABOUT 20% OF THE DRY WEIGHT OF THE ORIGINAL RICE PER MINUTE FOR A PERIOD OF ABOUT 10 MINUTES AFTER IMMERSION IN SAID WATER FOR ABOUT 4 MINUTES, THE PRODUCT BEING CAPABLE OF READY HYDRATION TO INDIVIDUAL KERNELS HAVING THE SOFT, PALATABLE CHARACTER OF ORDINARY COOKED RICE.
References Cited (Backward Citations)
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USPTO Annuity & Maintenance Windows
| Annuity Stage | Window Opens | Payment Deadline | Surcharge Period Until | Estimated Fee | Status |
|---|---|---|---|---|---|
| 3.5 Years (Year 4) | 1956-09-21 | 1957-03-23 | 1957-09-22 | $2000.00 | Window Closed / Lapsed |
| 7.5 Years (Year 8) | 1960-09-21 | 1961-03-23 | 1961-09-22 | $3760.00 | Window Closed / Lapsed |
| 11.5 Years (Year 12) | 1964-09-21 | 1965-03-23 | 1965-09-22 | $7700.00 | Window Closed / Lapsed |