US2677613A
Expired / Lapsed
US
⏱️ 0.0 years remaining
Process of making quick-cooking alimentary paste
Assignee: Individual
•
Filing: 1950-05-08
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Granted: 1954-05-04
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Expires: 1970-05-08
Abstract
No abstract record available.
Inventors
- 👤 Chynduog D Shiah
Bibliographic Details
Application Number
—
Jurisdiction
US
Data Source
google_patents
Last Synchronized
2026-10-31 23:13
CPC Classifications
A; A23; A23L; A23L7/00; A23L7/10; A23L7/109
Claims Analysis
Total Claims: 2
Claim 1
Independent Claim
142 words
A PROCESS OF MAKING A HARD, BRITTLE, QUICKCOOKING RAW FOOD PRODUCT SIMILAR TO AN ALIMENTARY PASTE PRODUCT BUT CHARACTERIZED BY A CELLULAR STRUCTURE COMPRISING AT LEAST ONE-THIRD VOIDS WITH THE STARCH GRANULES IN THE FLOUR HAVING THEIR NATURALLY-OCCURRING COMPOSITION AND STRUCTURE, WHICH COMPRISES FORMING A MIXTURE COMPRISING AT LEAST 60% WHEAT FLOUR, 5 TO 10% OF A LEAVENING AGENT BASED ON THE WEIGHT OF THE FLOUR, AND SUFFICIENT LIQUID TO FORM A READILY MOLDABLE DOUGH MIXING SAID COMPONENTS TO FORM A UNIFORM DOUGH, PLACING SAID DOUGH IN AN ATMOSPHERE OF 45 TO 100% RELATIVE HUMIDITY AND AT A TEMPERATURE OF 10 TO 40* C., ALLOWING SAID DOUGH TO STAND UNTIL IT HAS INCREASED IN VOLUME BY AT LEAST 50%, KNEADING THE DOUGH, FORMING THE DOUGH INTO SHAPES, STEAMING THE SHAPED DOUGH AND DRYING THE STEAMED PRODUCT TO A MIXTURE CONTENT BELOW 14%.
Claim 2
Dependent Claim
142 words
A PROCESS OF MAKING A HARD, BRITTLE, QUICKCOOKING RAW FOOD PRODUCT SIMILAR TO AN ALIMENTARY PASTE PRODUCT BUT CHARACTERIZED BY A CELLULAR STRUCTURE COMPRISING AT LEAST ONE-THIRD VOIDS WITH THE STARCH GRANULES IN THE FLOUR HAVING THEIR NATURALLY-OCCURRING COMPOSITION AND STRUCTURE, WHICH COMPRISES FORMING A MIXTURE COMPRISING AT LEAST 60% WHEAT FLOUR, 5 TO 10% OF A LEAVENING AGENT BASED ON THE WEIGHT OF THE FLOUR, AND SUFFICIENT LIQUID TO FORM A READILY MOLDABLE DOUGH MIXING SAID COMPONENTS TO FORM A UNIFORM DOUGH, PLACING SAID DOUGH IN AN ATMOSPHERE OF 45 TO 100% RELATIVE HUMIDITY AND AT A TEMPERATURE OF 10 TO 40* C., ALLOWING SAID DOUGH TO STAND UNTIL IT HAS INCREASED IN VOLUME BY AT LEAST 50%, KNEADING THE DOUGH, FORMING THE DOUGH INTO SHAPES, STEAMING THE SHAPED DOUGH AND DRYING THE STEAMED PRODUCT TO A MIXTURE CONTENT BELOW 14%.
References Cited (Backward Citations)
USPTO Annuity & Maintenance Windows
| Annuity Stage | Window Opens | Payment Deadline | Surcharge Period Until | Estimated Fee | Status |
|---|---|---|---|---|---|
| 3.5 Years (Year 4) | 1957-05-03 | 1957-11-02 | 1958-05-04 | $2000.00 | Window Closed / Lapsed |
| 7.5 Years (Year 8) | 1961-05-03 | 1961-11-02 | 1962-05-04 | $3760.00 | Window Closed / Lapsed |
| 11.5 Years (Year 12) | 1965-05-03 | 1965-11-02 | 1966-05-04 | $7700.00 | Window Closed / Lapsed |