Liquid laundry starch and method of producing same

Claim 1

THE METHOD OF PRODUCING LIQUID LAUNDRY STARCH IN A PRESSURE COOKER HAVING AN INLET CONDUIT FOR FEEDING AN AQUEOUS SLURRY OF STARCH INTO A COOKING ZONE OF GREATER CROSS SECTIONAL AREA THAN SAID INLET CONDUIT AND AN ORIFICE FOR DISCHARGING AQUEOUS STARCH LIQUID FROM SAID COOKING ZONE WHICH COMPRISES THE STEPS OF FORMING AN AQUEOUS FLUID SLURRY OF STARCH WHICH HAS FROM ABOUT 2.5 TO ABOUT 50% STARCH SOLIDS BASED ON THE WEIGHT OF WATER, PUMPING THE AQUEOUS STARCH SLURRY IN A STREAM, FEEDING THE STREAM OF AQUEOUS STARCH SLURRY INTO A COOKING ZONE OF GREATER CROSS SECTIONAL AREA THAN THAT OF THE SAID STREAM OF AQUEOUS STARCH SLURRY, MAINTAINING SAID COOKING ZONE AT SUPERATMOSPHERIC PRESSURE BETWEEN ABOUT 40 POUNDS PER SQUARE INCH GUAGE TO ABOUT 100 POUNDS PER SQUARE INCH GUAGE BY PASSING STEAM AS SUPERATMOSPHERIC PRESSURE INTO SAID AQUEOUS STARCH SLURRY IN SAID COOKING ZONE TO COMMINGLE THE STEAM AND STARCH SOLIDS AND RAISE THE TEMPERATURE OF THE SLURRY BETWEEN ABOUT 190* AND ABOUT 320*F., AND THEN SUDDENLY REDUCING THE PRESSURE AND TEMPERATURE OF THE STARCH LIQUID BY DISCHARGING IT FROM SAID COOKING ZONE INTO ATMOSPHERIC PRESSURE TO FORM AN AQUEOUS LIQUID LAUNDRY STARCH WHICH WHEN COOLED TO ATMOSPHERIC TEMPERATURE REMAINS LIQUID WITHOUT GELATION.

Claim 2

THE METHOD OF PRODUCING LIQUID LAUNDRY STARCH IN A PRESSURE COOKER HAVING AN INLET CONDUIT FOR FEEDING AN AQUEOUS SLURRY OF STARCH INTO A COOKING ZONE OF GREATER CROSS SECTIONAL AREA THAN SAID INLET CONDUIT AND AN ORIFICE FOR DISCHARGING AQUEOUS STARCH LIQUID FROM SAID COOKING ZONE WHICH COMPRISES THE STEPS OF FORMING AN AQUEOUS FLUID SLURRY OF STARCH WHICH HAS FROM ABOUT 2.5 TO ABOUT 50% STARCH SOLIDS BASED ON THE WEIGHT OF WATER, PUMPING THE AQUEOUS STARCH SLURRY IN A STREAM, FEEDING THE STREAM OF AQUEOUS STARCH SLURRY INTO A COOKING ZONE OF GREATER CROSS SECTIONAL AREA THAN THAT OF THE SAID STREAM OF AQUEOUS STARCH SLURRY, MAINTAINING SAID COOKING ZONE AT SUPERATMOSPHERIC PRESSURE BETWEEN ABOUT 40 POUNDS PER SQUARE INCH GUAGE TO ABOUT 100 POUNDS PER SQUARE INCH GUAGE BY PASSING STEAM AS SUPERATMOSPHERIC PRESSURE INTO SAID AQUEOUS STARCH SLURRY IN SAID COOKING ZONE TO COMMINGLE THE STEAM AND STARCH SOLIDS AND RAISE THE TEMPERATURE OF THE SLURRY BETWEEN ABOUT 190* AND ABOUT 320*F., AND THEN SUDDENLY REDUCING THE PRESSURE AND TEMPERATURE OF THE STARCH LIQUID BY DISCHARGING IT FROM SAID COOKING ZONE INTO ATMOSPHERIC PRESSURE TO FORM AN AQUEOUS LIQUID LAUNDRY STARCH WHICH WHEN COOLED TO ATMOSPHERIC TEMPERATURE REMAINS LIQUID WITHOUT GELATION.