US3065078A
Expired / Lapsed
US
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Method for preparing rice
Assignee: Toshiba Corp
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Filing: 1960-04-18
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Granted: 1962-11-20
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Expires: 1980-04-18
Abstract
No abstract record available.
Inventors
- 👤 Minami Yoshitada
Bibliographic Details
Application Number
—
Jurisdiction
US
Data Source
google_patents
Last Synchronized
2026-11-07 17:54
CPC Classifications
H; H05; H05B; H05B1/00; H05B1/02; H05B1/0202; H05B1/0213; A; A47; A47J; A47J27/00; A47J27/10; A47J27/56; A47J27/62
Claims Analysis
Total Claims: 2
Claim 1
Independent Claim
198 words
THE METHOD OF PREPARING RICE BY CONVERTING THE NATURAL RICE STARCH WITH A MINIMUM OF HEAT AND LOSS OF THE NATURAL STARCH COMPRISING THE STEPS OF (A) ADDING A SUBSTANTIALLY EQUAL VOLUME OF RICE AND WATER TO A COOKING ZONE; (B) ADDING A QUANTITY IF CONTROL WATER TO HEATING ZONE TO CONTROL THE CONSISTENCY OF THE PREPARED RICE AFTER THE NATURAL RICE STARCH HAS BEEN CONVERTED, THE AMOUNT OF SAID CONTROL WATER RANGING APPROXIMATELY 4-50% THE AMOUNT OF WATER IN SAID COOKING ZONE; (C) SAID COOKING AND HEATING ZONES BEING IN COMMUNICATION AND SUBSTANTIALLY ENCLOSED FROM THE ATMOSPHERE; (D) APPLYING HEAT TO SAID HEATING AND COOKING ZONES AND CONVERTING ALL OF THE CONTROL WATER TO STEAM AND EFFECTING PARTIAL CONVERSION OF THE RICE STARCH; (E) TERMINATING THE APPLICATION OF HEAT IN RELATION TO THE AMOUNT OF CONTROL WATER USED AND WHEN THE TEMPERATURE IN SAID COOKING ZONE IS BELOW THAT TO AFFORD COMPLETE CONVERSION OF THE RICE STARCH; AND (F) PERMITTING COMPLETION OF THE CONVERSION OF THE RICE STARCH BY VIRTUE OF THE HEAT STORED IN THE HEATING AND COOKING ZONES IN THE ABSENCE OF THE APPLICATION OF EXTERNAL HEAT WHILE THE ZONES REMAIN ENCLOSED FROM THE ATMOSPHERE.
Claim 2
Independent Claim
198 words
THE METHOD OF PREPARING RICE BY CONVERTING THE NATURAL RICE STARCH WITH A MINIMUM OF HEAT AND LOSS OF THE NATURAL STARCH COMPRISING THE STEPS OF (A) ADDING A SUBSTANTIALLY EQUAL VOLUME OF RICE AND WATER TO A COOKING ZONE; (B) ADDING A QUANTITY IF CONTROL WATER TO HEATING ZONE TO CONTROL THE CONSISTENCY OF THE PREPARED RICE AFTER THE NATURAL RICE STARCH HAS BEEN CONVERTED, THE AMOUNT OF SAID CONTROL WATER RANGING APPROXIMATELY 4-50% THE AMOUNT OF WATER IN SAID COOKING ZONE; (C) SAID COOKING AND HEATING ZONES BEING IN COMMUNICATION AND SUBSTANTIALLY ENCLOSED FROM THE ATMOSPHERE; (D) APPLYING HEAT TO SAID HEATING AND COOKING ZONES AND CONVERTING ALL OF THE CONTROL WATER TO STEAM AND EFFECTING PARTIAL CONVERSION OF THE RICE STARCH; (E) TERMINATING THE APPLICATION OF HEAT IN RELATION TO THE AMOUNT OF CONTROL WATER USED AND WHEN THE TEMPERATURE IN SAID COOKING ZONE IS BELOW THAT TO AFFORD COMPLETE CONVERSION OF THE RICE STARCH; AND (F) PERMITTING COMPLETION OF THE CONVERSION OF THE RICE STARCH BY VIRTUE OF THE HEAT STORED IN THE HEATING AND COOKING ZONES IN THE ABSENCE OF THE APPLICATION OF EXTERNAL HEAT WHILE THE ZONES REMAIN ENCLOSED FROM THE ATMOSPHERE.
References Cited (Backward Citations)
US2611070A
Cited
USPTO Annuity & Maintenance Windows
| Annuity Stage | Window Opens | Payment Deadline | Surcharge Period Until | Estimated Fee | Status |
|---|---|---|---|---|---|
| 3.5 Years (Year 4) | 1965-11-19 | 1966-05-21 | 1966-11-20 | $2000.00 | Window Closed / Lapsed |
| 7.5 Years (Year 8) | 1969-11-19 | 1970-05-21 | 1970-11-20 | $3760.00 | Window Closed / Lapsed |
| 11.5 Years (Year 12) | 1973-11-19 | 1974-05-21 | 1974-11-20 | $7700.00 | Window Closed / Lapsed |