US3071471A
Expired / Lapsed
US
⏱️ 0.0 years remaining
Process for preparing a quick-cooking rice product
Assignee: Individual
•
Filing: 1960-09-23
•
Granted: 1963-01-01
•
Expires: 1980-09-23
Abstract
No abstract record available.
Inventors
- 👤 Gorozpe Raul Donde
Bibliographic Details
Application Number
—
Jurisdiction
US
Data Source
google_patents
Last Synchronized
2026-11-03 10:16
CPC Classifications
A; A23; A23L; A23L7/00; A23L7/10; A23L7/196; A23L7/143; A23L7/148
Claims Analysis
Total Claims: 2
Claim 1
Independent Claim
126 words
A PROCESS FOR PREPARING A QUICK-COOKING RICE PRODUCT WHICH COMPRISES HYDRATING RICE TO RAISE ITS MOISTURE CONTENT TO ABOUT 25-40% TO CAUSE COMPLETE PERMEATION THEREOF AND SWELLING OF THE RICE WITHOUT GELATINIZATION, PARTIALLY GELATINIZING THE HYDRATED RICE IN A FIRST STAGE EMPLOYING WET STEAM TO ABOUT 30-40% OF COMPLETE GELATINIZATION, SAID GELATINIZED RICE HAVING A MOISTURE CONTENT OF ABOUT 30-45%, EXTRUDING SAID PARTIALLY GELATINIZED RICE TO FORM A LAYER 1/2 TO 1 INCH THICK, FURTHER GELATINIZING SAID RICE LAYER WITH WET STEAM TO ABOUT 80-95% OF COMPLETE GELATINIZATION, THE RICE AT THIS STAGE HAVING FROM 40-50% MOISTURE, AND DRYING THE GELATINIZED RICE TO REDUCED THE MOISTURE CONTENT TO ABOUT 10-14% AND TO PROVIDE A QUICK-COOKING RICE PRODUCT WHICH HAS RETAINED SUBSTANTIALLY ALL OF THE ORIGINAL NUTRIENTS.
Claim 2
Dependent Claim
126 words
A PROCESS FOR PREPARING A QUICK-COOKING RICE PRODUCT WHICH COMPRISES HYDRATING RICE TO RAISE ITS MOISTURE CONTENT TO ABOUT 25-40% TO CAUSE COMPLETE PERMEATION THEREOF AND SWELLING OF THE RICE WITHOUT GELATINIZATION, PARTIALLY GELATINIZING THE HYDRATED RICE IN A FIRST STAGE EMPLOYING WET STEAM TO ABOUT 30-40% OF COMPLETE GELATINIZATION, SAID GELATINIZED RICE HAVING A MOISTURE CONTENT OF ABOUT 30-45%, EXTRUDING SAID PARTIALLY GELATINIZED RICE TO FORM A LAYER 1/2 TO 1 INCH THICK, FURTHER GELATINIZING SAID RICE LAYER WITH WET STEAM TO ABOUT 80-95% OF COMPLETE GELATINIZATION, THE RICE AT THIS STAGE HAVING FROM 40-50% MOISTURE, AND DRYING THE GELATINIZED RICE TO REDUCED THE MOISTURE CONTENT TO ABOUT 10-14% AND TO PROVIDE A QUICK-COOKING RICE PRODUCT WHICH HAS RETAINED SUBSTANTIALLY ALL OF THE ORIGINAL NUTRIENTS.
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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) | 1965-12-31 | 1966-07-02 | 1967-01-01 | $2000.00 | Window Closed / Lapsed |
| 7.5 Years (Year 8) | 1969-12-31 | 1970-07-02 | 1971-01-01 | $3760.00 | Window Closed / Lapsed |
| 11.5 Years (Year 12) | 1973-12-31 | 1974-07-02 | 1975-01-01 | $7700.00 | Window Closed / Lapsed |