US4133898A
Expired / Lapsed
US
⏱️ 0.0 years remaining
Process for preparing quick-cooking rice
Assignee: United States Department of Agriculture
•
Filing: 1977-01-26
•
Granted: 1979-01-09
•
Expires: 1997-01-26
Abstract
Abstract Quick-cooking white, brown, and wild rices are prepared by a process wherein the rice is soaked in water, cooked, and dried in a centrifugal fluidized bed drier while being tumbled at at least two different centrifugal forces.
Inventors
- 👤 Robert A. Carlson
- 👤 Robert L. Roberts
- 👤 Daniel F. Farkas
Bibliographic Details
Application Number
—
Jurisdiction
US
Data Source
google_patents
Last Synchronized
2026-11-04 19:04
CPC Classifications
A; A23; A23L; A23L7/00; A23L7/10; A23L7/196
Claims Analysis
Total Claims: 8
Claim 1
Independent Claim
130 words
A process for preparing quick-cooking white rice, which comprises (a) soaking the rice in water at ambient temperature for a period of 1 hour, (b) cooking the soaked rice in water at a temperature of 100° C. for a period of 4 to 8 minutes, and (c) drying the cooked rice in a centrifugal fluidized bed drier at a temperature of about 140°-150° C. and an air velocity of about 610-915 meters per minute wherein the rice is first treated with hot air while being tumbled at a centrifugal force of about 0.15 to 0.30 × g for a period of about 1-2 minutes and then treated with hot air while being tumbled at a centrifugal force of about from 2-30 × g for a period of about 3-6 minutes.
Claim 2
Dependent Claim
130 words
A process for preparing quick-cooking white rice, which comprises (a) soaking the rice in water at ambient temperature for a period of 1 hour, (b) cooking the soaked rice in water at a temperature of 100° C. for a period of 4 to 8 minutes, and (c) drying the cooked rice in a centrifugal fluidized bed drier at a temperature of about 140°-150° C. and an air velocity of about 610-915 meters per minute wherein the rice is first treated with hot air while being tumbled at a centrifugal force of about 0.15 to 0.30 × g for a period of about 1-2 minutes and then treated with hot air while being tumbled at a centrifugal force of about from 2-30 × g for a period of about 3-6 minutes.
Claim 3
Dependent Claim
29 words
The process of claim 1 wherein the cooked rice is treated with water at ambient temperature for a period of about 1-2 minutes prior to drying in Step c.
Claim 4
Dependent Claim
138 words
A process for preparing quick-cooking wild rice, which comprises (a) cooking the rice in water at a temperature of 100° C. for a period of about 25 to 45 minutes and (b) drying the cooked rice in a centrifugal fluidized bed drier at a temperature of about 135°-145° C. and an air velocity of 600-700 meters per minute wherein the rice is first treated with hot air while being tumbled at a centrifugal force of about 10 × g for a period of 1 to 2 minutes, then treated with hot air while being tumbled at a centrifugal force of about 13.6 × g for a period of 1 to 2 minutes, and finally treated with hot air while being tumbled at a centrifugal force of about 17.5 × g for a period of 1 to 2 minutes.
Claim 5
Dependent Claim
138 words
A process for preparing quick-cooking wild rice, which comprises (a) cooking the rice in water at a temperature of 100° C. for a period of about 25 to 45 minutes and (b) drying the cooked rice in a centrifugal fluidized bed drier at a temperature of about 135°-145° C. and an air velocity of 600-700 meters per minute wherein the rice is first treated with hot air while being tumbled at a centrifugal force of about 10 × g for a period of 1 to 2 minutes, then treated with hot air while being tumbled at a centrifugal force of about 13.6 × g for a period of 1 to 2 minutes, and finally treated with hot air while being tumbled at a centrifugal force of about 17.5 × g for a period of 1 to 2 minutes.
Claim 6
Dependent Claim
129 words
A process for preparing quick-cooking brown rice, which comprises (a) soaking the rice in water at ambient temperature for a period of 1 hour, (b) cooking the soaked rice in water at a temperature of 100° C. for a period of 20 to 40 minutes, and (c) drying the cooked rice in a centrifugal fluidized bed drier at a temperature of about 140°-150° C. and an air velocity of about 610-915 meters per minute wherein the rice is first treated with hot air while being tumbled at a centrifugal force of about 0.15 to 0.30 × g for a period of about 1-2 minutes and then treated with hot air while being tumbled at a centrifugal force of about from 10-15 × g for a period of 2-3 minutes.
Claim 7
Dependent Claim
129 words
A process for preparing quick-cooking brown rice, which comprises (a) soaking the rice in water at ambient temperature for a period of 1 hour, (b) cooking the soaked rice in water at a temperature of 100° C. for a period of 20 to 40 minutes, and (c) drying the cooked rice in a centrifugal fluidized bed drier at a temperature of about 140°-150° C. and an air velocity of about 610-915 meters per minute wherein the rice is first treated with hot air while being tumbled at a centrifugal force of about 0.15 to 0.30 × g for a period of about 1-2 minutes and then treated with hot air while being tumbled at a centrifugal force of about from 10-15 × g for a period of 2-3 minutes.
Claim 8
Dependent Claim
29 words
The process of claim 4 wherein the cooked rice is treated with water at ambient temperature for a period of about 1-2 minutes prior to drying in Step c.
References Cited (Backward Citations)
CA715025A
Cited
US2610124A
Cited
US2828209A
Cited
US2992921A
Cited
US3164475A
Cited
US3189462A
Cited
US3500552A
Cited
US3694226A
Cited
US4035925A
Cited
USPTO Annuity & Maintenance Windows
| Annuity Stage | Window Opens | Payment Deadline | Surcharge Period Until | Estimated Fee | Status |
|---|---|---|---|---|---|
| 3.5 Years (Year 4) | 1982-01-08 | 1982-07-10 | 1983-01-09 | $2000.00 | Window Closed / Lapsed |
| 7.5 Years (Year 8) | 1986-01-08 | 1986-07-10 | 1987-01-09 | $3760.00 | Window Closed / Lapsed |
| 11.5 Years (Year 12) | 1990-01-08 | 1990-07-10 | 1991-01-09 | $7700.00 | Window Closed / Lapsed |