US4233327A
Expired / Lapsed
US
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Process for producing instant-cooking rice
Assignee: Individual
•
Filing: 1978-06-26
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Granted: 1980-11-11
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Expires: 1998-06-26
Abstract
Abstract Process for producing instant-cooking rice which includes soaking rice in water, gelatinizing the soaked rice, reducing its water content 25-35% by weight, pressing the rice, reducing the water content of the pressed rice to 8-25% by weight, aging the rice and then puffing and drying the rice by hot air or high frequency dielectric heating.
Inventors
- 👤 Momofuku Ando
- 👤 Junichi Minami
- 👤 Mitsumune Takata
- 👤 Fumio Ohnishi
- 👤 Shunichi Kawamoto
Bibliographic Details
Application Number
—
Jurisdiction
US
Data Source
google_patents
Last Synchronized
2026-10-29 17:03
CPC Classifications
A; A23; A23L; A23L7/00; A23L7/10; A23L7/196
Claims Analysis
Total Claims: 7
Claim 1
Independent Claim
166 words
A process for preparing instant-cooking rice consisting essentially of the steps of: (a) soaking rice in water or seasoning liquid so that its water content is 20-35% by weight; (b) mixing the soaked rice with 0.1-1.0% by weight of a surfactant, edible oil or talc; (c) completely gelatinizing the soaked rice with steam at a temperature of 100°-140° C.; (d) reducing the moisture content of the gelatinized rice to 25-35% by weight by exposing it to air at a temperature of 40°-120° C.; (e) pressing the reduced-moisture containing gelatinized rice between rolls spaced from 0.1-1.0 mm apart without producing cracks and fissures therein; (f) drying the pressed rice to 8-25% by weight be exposing it to air at a temperature of 20°-100° C.; (g) aging the dried rice in a closed chamber at a temperature of 15°-35° C. for at least 30 minutes to equalize the moisture distribution within the grains; and (h) puffing the aged rice with hot air at a temperature of 160°-450° C.
Claim 2
Dependent Claim
166 words
A process for preparing instant-cooking rice consisting essentially of the steps of: (a) soaking rice in water or seasoning liquid so that its water content is 20-35% by weight; (b) mixing the soaked rice with 0.1-1.0% by weight of a surfactant, edible oil or talc; (c) completely gelatinizing the soaked rice with steam at a temperature of 100°-140° C.; (d) reducing the moisture content of the gelatinized rice to 25-35% by weight by exposing it to air at a temperature of 40°-120° C.; (e) pressing the reduced-moisture containing gelatinized rice between rolls spaced from 0.1-1.0 mm apart without producing cracks and fissures therein; (f) drying the pressed rice to 8-25% by weight be exposing it to air at a temperature of 20°-100° C.; (g) aging the dried rice in a closed chamber at a temperature of 15°-35° C. for at least 30 minutes to equalize the moisture distribution within the grains; and (h) puffing the aged rice with hot air at a temperature of 160°-450° C.
Claim 3
Dependent Claim
168 words
A process for preparing instant-cooking rice consisting essentially of the steps of: (a) soaking rice in water or seasoning liquid so that its water content is 20-35% by weight; (b) mixing the soaked rice with 0.1-1.0% by weight of a surfactant, edible oil or talc; (c) completely gelatinizing the soaked rice with steam at a temperature of 100°-140° C.; (d) reducing the moisture content of the gelatinized rice to 25-35% by weight by exposing it to air at a temperature of 40°-120° C.; (e) pressing the reduced-moisture containing gelatinized rice between rolls spaced from 0.1-1.0 mm apart without producing cracks and fissures therein; (f) drying the pressed rice to 8-25% by weight by exposing it to air at a temperature of 20°-100° C.; (g) aging the dried rice in a closed chamber at a temperature of 15°-35° C. for at least 30 minutes to equalize the moisture distribution within the grains; and (h) puffing the aged rice by high frequency dielectric heating at a frequency of 300-3000 Mc/s.
Claim 4
Dependent Claim
168 words
A process for preparing instant-cooking rice consisting essentially of the steps of: (a) soaking rice in water or seasoning liquid so that its water content is 20-35% by weight; (b) mixing the soaked rice with 0.1-1.0% by weight of a surfactant, edible oil or talc; (c) completely gelatinizing the soaked rice with steam at a temperature of 100°-140° C.; (d) reducing the moisture content of the gelatinized rice to 25-35% by weight by exposing it to air at a temperature of 40°-120° C.; (e) pressing the reduced-moisture containing gelatinized rice between rolls spaced from 0.1-1.0 mm apart without producing cracks and fissures therein; (f) drying the pressed rice to 8-25% by weight by exposing it to air at a temperature of 20°-100° C.; (g) aging the dried rice in a closed chamber at a temperature of 15°-35° C. for at least 30 minutes to equalize the moisture distribution within the grains; and (h) puffing the aged rice by high frequency dielectric heating at a frequency of 300-3000 Mc/s.
Claim 5
Dependent Claim
45 words
A process as claimed in claim 1 or 2, wherein the gelatinization is carried out under conditions ranging from steaming at a temperature of 100° C. and pressure of 1.03 kg/cm 2 to steaming at a temperature of 140° C. and pressure of 3.68 kg/cm.
Claim 6
Dependent Claim
16 words
A process as claimed in claim 2, wherein the gelatinization is carried out for 0.5-60 minutes.
Claim 7
Dependent Claim
17 words
A process as claimed in claim 1 or 2, wherein the aging is performed for 0.5-17 hours.
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) | 1983-11-11 | 1984-05-12 | 1984-11-11 | $2000.00 | Window Closed / Lapsed |
| 7.5 Years (Year 8) | 1987-11-11 | 1988-05-12 | 1988-11-11 | $3760.00 | Window Closed / Lapsed |
| 11.5 Years (Year 12) | 1991-11-11 | 1992-05-12 | 1992-11-11 | $7700.00 | Window Closed / Lapsed |