Patent US2813796A successfully refreshed from Google Patents.
US2813796A
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Process for producing a quick-cooking product of rice or other starchy vegetable
Assignee: Converted Rice Inc
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Filing: 1954-09-20
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Granted: 1957-11-19
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Expires: 1974-09-20
Abstract
No abstract record available.
Inventors
- 👤 Kenneth K Keneaster
- 👤 Harrison E Newlin
Bibliographic Details
Application Number
—
Jurisdiction
US
Data Source
google_patents
Last Synchronized
2026-10-28 21:28
CPC Classifications
A; A23; A23L; A23L11/00; A23L11/10; A23L7/00; A23L7/10; A23L7/196
Claims Analysis
Total Claims: 2
Claim 1
Independent Claim
124 words
THAT PROCESS OF TREATING RICE AND OTHER STARCHY VEGETABLES TO PRODUCE A QUICK-COOKING PRODUCT WHICH CAN BE QUICKLY RE-COOKED TO CORRESPOND IN TASTE AND APPEARANCE TO ORDINARY COOKED VEGETABLES, COMPRISING STEEPING THE VEGETABLE UNDER WATER FOR A PERIOD OF SEVERAL HOURS UNTIL THE VEGTABLES IS APPROZIMATELY SATURATED WITH WATER, COOKING THE VEGETABLE UNDER WATER, ABRUPTLY TERMINATING THE COOKING BY SEPARATING THE VEGETABLE FROM THE COOKING WATER, COOLING THE VEGETABLE UNDER NON-DRYING CONDITIONS, FREEZING THE VEGETABLE BY PRODUCING A RAPID TEMPERATURE DROP TO THE FREEZING TEMPERATURE OF ABOUT 31*-32*F., MAINTAINING SAID FREEZING TEMPERATURE FOR A PERIOD OF AT LEAST AN HOUR AND THEREAFTER PRODUCING A SECOND RAPID TEMPERATURE DROP, THAWING THE VEGETABLE UNDER NON-DRYING CONDITIONS, AND DRYING THE VEGETABLES WITHOUT CHANGING ITS APPEARANCE OR FLAVOR.
Claim 2
Dependent Claim
124 words
THAT PROCESS OF TREATING RICE AND OTHER STARCHY VEGETABLES TO PRODUCE A QUICK-COOKING PRODUCT WHICH CAN BE QUICKLY RE-COOKED TO CORRESPOND IN TASTE AND APPEARANCE TO ORDINARY COOKED VEGETABLES, COMPRISING STEEPING THE VEGETABLE UNDER WATER FOR A PERIOD OF SEVERAL HOURS UNTIL THE VEGTABLES IS APPROZIMATELY SATURATED WITH WATER, COOKING THE VEGETABLE UNDER WATER, ABRUPTLY TERMINATING THE COOKING BY SEPARATING THE VEGETABLE FROM THE COOKING WATER, COOLING THE VEGETABLE UNDER NON-DRYING CONDITIONS, FREEZING THE VEGETABLE BY PRODUCING A RAPID TEMPERATURE DROP TO THE FREEZING TEMPERATURE OF ABOUT 31*-32*F., MAINTAINING SAID FREEZING TEMPERATURE FOR A PERIOD OF AT LEAST AN HOUR AND THEREAFTER PRODUCING A SECOND RAPID TEMPERATURE DROP, THAWING THE VEGETABLE UNDER NON-DRYING CONDITIONS, AND DRYING THE VEGETABLES WITHOUT CHANGING ITS APPEARANCE OR FLAVOR.
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) | 1960-11-18 | 1961-05-20 | 1961-11-19 | $2000.00 | Window Closed / Lapsed |
| 7.5 Years (Year 8) | 1964-11-18 | 1965-05-20 | 1965-11-19 | $3760.00 | Window Closed / Lapsed |
| 11.5 Years (Year 12) | 1968-11-18 | 1969-05-20 | 1969-11-19 | $7700.00 | Window Closed / Lapsed |