US2783154A
Expired / Lapsed
US
⏱️ 0.0 years remaining
Process for preparing food products
Assignee: Individual
•
Filing: 1953-01-06
•
Granted: 1957-02-26
•
Expires: 1973-01-06
Abstract
No abstract record available.
Inventors
- 👤 Rivoche Eugene Joel
Bibliographic Details
Application Number
—
Jurisdiction
US
Data Source
google_patents
Last Synchronized
2026-10-27 16:38
CPC Classifications
A; A23; A23L; A23L19/00; A23L19/10; A23L19/12; A23L19/18; A23L19/19; A23L29/00; A23L29/20; A23L29/206
Claims Analysis
Total Claims: 2
Claim 1
Independent Claim
133 words
IN A PROCESS FOR PREPARING COOKED FOOD PRODUCTS WHEREIN FOOD PARTICLES ARE HOMOGENEOUSLY DISPERSED IN A WATER-COLLOID SOLUTION, SAID WATER-COLLOID SOLUTION IS SUBJECTED TO THE ACTION OF FREE ALKALINE EARTH METAL IONS TO CAUSE SAID SOLUTION TO FORM A HEAT-IRREVERSIBLE ADVANCED GEL WHILE SAID FOOD PARTICLES ARE MAINTAINED IN THEIR HOMOGENEOUSLY-DISPERSED CONDITION, AND SAID ADVANCED GEL IS COOKED IN A BATH OF HOT OIL TO PROVIDE A CRISPY PRODUCT HAVING A FIRM RIGID STRUCTURE AND EXHIBITING SUBSTANTIALLY NO GEL CHARACTERISTICS, THE IMPROVEMENT COMPRIISNG: REMOVING A SUBSTANTIAL AMOUNT OF MOISTURE FROM SAID ADVANCED GEL PRIOR TO INTRODUCING SAID GEL INTO SAID BATH OF HOT OIL SO THAT THE REDUCED POROSITY OF THE GEL AND HIGHER CONCENTRATION OF SOLID CONSTITUENTS LIMITS THE AMOUNT OF OIL ABSORBED FROM THE HOT OIL BATH DURING THE COOKING OPERATION.
Claim 2
Dependent Claim
133 words
IN A PROCESS FOR PREPARING COOKED FOOD PRODUCTS WHEREIN FOOD PARTICLES ARE HOMOGENEOUSLY DISPERSED IN A WATER-COLLOID SOLUTION, SAID WATER-COLLOID SOLUTION IS SUBJECTED TO THE ACTION OF FREE ALKALINE EARTH METAL IONS TO CAUSE SAID SOLUTION TO FORM A HEAT-IRREVERSIBLE ADVANCED GEL WHILE SAID FOOD PARTICLES ARE MAINTAINED IN THEIR HOMOGENEOUSLY-DISPERSED CONDITION, AND SAID ADVANCED GEL IS COOKED IN A BATH OF HOT OIL TO PROVIDE A CRISPY PRODUCT HAVING A FIRM RIGID STRUCTURE AND EXHIBITING SUBSTANTIALLY NO GEL CHARACTERISTICS, THE IMPROVEMENT COMPRIISNG: REMOVING A SUBSTANTIAL AMOUNT OF MOISTURE FROM SAID ADVANCED GEL PRIOR TO INTRODUCING SAID GEL INTO SAID BATH OF HOT OIL SO THAT THE REDUCED POROSITY OF THE GEL AND HIGHER CONCENTRATION OF SOLID CONSTITUENTS LIMITS THE AMOUNT OF OIL ABSORBED FROM THE HOT OIL BATH DURING THE COOKING OPERATION.
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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) | 1960-02-26 | 1960-08-27 | 1961-02-26 | $2000.00 | Window Closed / Lapsed |
| 7.5 Years (Year 8) | 1964-02-26 | 1964-08-27 | 1965-02-26 | $3760.00 | Window Closed / Lapsed |
| 11.5 Years (Year 12) | 1968-02-26 | 1968-08-27 | 1969-02-26 | $7700.00 | Window Closed / Lapsed |