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US4166868A
Expired / Lapsed
US
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Manufacture of ready-to-eat rice
Assignee: Individual
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Filing: 1977-10-27
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Granted: 1979-09-04
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Expires: 1997-10-27
Abstract
Abstract Manufacture of ready-to-eat rice comprises soaking rice in water, gelatinizing the wet rice, pressing the gelatinized rice between rollers to alter the grain structure (to permit easier puffing during frying), adjusting its water content to 8-25% by weight and frying the rice at a temperature of 130°-200° C.
Inventors
- 👤 Momofuku Ando
- 👤 Junichi Minami
- 👤 Mitsumune Takatsu
- 👤 Fumio Ohnishi
- 👤 Makoto Sawada
Bibliographic Details
Application Number
—
Jurisdiction
US
Data Source
google_patents
Last Synchronized
2026-11-03 10:04
CPC Classifications
A; A23; A23L; A23L7/00; A23L7/10; A23L7/196; A23L7/1965
Claims Analysis
Total Claims: 10
Claim 1
Independent Claim
175 words
A process for preparing ready-to-eat rice which can be reconstituted into a foodstuff essentially in the form of original rice grains, said process consisting essentially of (1) soaking grains of an edible rice in water or liquid seasoning, said water or said liquid seasoning having a temperature lower than 70° C. to result in soaked rice having a water content of 30-34% by weight, (2) gelatinizing the soaked rice, (3) reducing the moisture content of the gelatinized rice to 18-70% by weight, (4) forcibly passing the resultant rice grains between rolls spaced 0.1-1.0 mm apart from each other so that the grains are pressed and flattened and the internal structure of the grain is irreversibly changed but the grains are not cracked, (5) reducing the moisture content of the pressed and flattened rice grains to 8-25% by weight, and (6) frying the thus obtained rice grains in oil at a temperature of 130°-200° C. so as to puff the grains, such that they reconstitute to said form of original rice grains upon adding boiling water.
Claim 2
Dependent Claim
175 words
A process for preparing ready-to-eat rice which can be reconstituted into a foodstuff essentially in the form of original rice grains, said process consisting essentially of (1) soaking grains of an edible rice in water or liquid seasoning, said water or said liquid seasoning having a temperature lower than 70° C. to result in soaked rice having a water content of 30-34% by weight, (2) gelatinizing the soaked rice, (3) reducing the moisture content of the gelatinized rice to 18-70% by weight, (4) forcibly passing the resultant rice grains between rolls spaced 0.1-1.0 mm apart from each other so that the grains are pressed and flattened and the internal structure of the grain is irreversibly changed but the grains are not cracked, (5) reducing the moisture content of the pressed and flattened rice grains to 8-25% by weight, and (6) frying the thus obtained rice grains in oil at a temperature of 130°-200° C. so as to puff the grains, such that they reconstitute to said form of original rice grains upon adding boiling water.
Claim 3
Dependent Claim
24 words
The process according to claim 1, wherein the moisture content of the gelatinized rice is adjusted in step (3) to about 25-35% by weight.
Claim 4
Dependent Claim
35 words
The process according to claim 1, wherein the gelatinization is carried out by steaming the soaked rice and wherein the moisture content of the gelatinized rice is adjusted in step (3) to 18-35% by weight.
Claim 5
Dependent Claim
17 words
The process according to claim 1, wherein the gelatinization is carried out by means of boiling water.
Claim 6
Dependent Claim
36 words
The process according to claim 1, wherein the gelatinization is carried out by steaming the soaked rice under conditions ranging from atmospheric pressure for 30 minutes to a pressure of 3 kg/cm 2 for 4 minutes.
Claim 7
Dependent Claim
23 words
The process according to claim 1, wherein the moisture content of the gelatinized rice is adjusted in step (3) to 18-35% by weight.
Claim 8
Dependent Claim
22 words
The process according to claim 1, wherein the gelatinized rice is dehydrated in step (3) with cereal flour, cellulose powder or talc.
Claim 9
Dependent Claim
22 words
The process according to claim 1, wherein a surfactant, edible oil or talc is mixed with the soaked rice prior to gelatinizing.
Claim 10
Dependent Claim
20 words
The process according to claim 1, wherein the oil content of the fried rice is less than 16.5% by weight.
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) | 1982-09-03 | 1983-03-05 | 1983-09-04 | $2000.00 | Window Closed / Lapsed |
| 7.5 Years (Year 8) | 1986-09-03 | 1987-03-05 | 1987-09-04 | $3760.00 | Window Closed / Lapsed |
| 11.5 Years (Year 12) | 1990-09-03 | 1991-03-05 | 1991-09-04 | $7700.00 | Window Closed / Lapsed |