US4308295A
Expired / Lapsed
US
⏱️ 0.0 years remaining
Process for preparing a pre-cooked frozen rice product
Assignee: General Foods Corp
•
Filing: 1977-12-27
•
Granted: 1981-12-29
•
Expires: 1997-12-27
Abstract
Abstract A superior frozen rice product is produced by hydrating a parboiled rice, quick-cooling the hydrated rice followed by fast-freezing the cooled rice.
Inventors
- 👤 James T. Kuntz
- 👤 Charles R. Mason
- 👤 Roger Williams
- 👤 Alan F. Hendrix
Bibliographic Details
Application Number
—
Jurisdiction
US
Data Source
google_patents
Last Synchronized
2026-10-30 23:25
CPC Classifications
A; A23; A23L; A23L7/00; A23L7/10; A23L7/196
Claims Analysis
Total Claims: 14
Claim 1
Independent Claim
146 words
A process for preparing a pre-cooked frozen rice product which upon reheating possesses tolerance to preparation variations while still resulting in a reheated rice which exhibits distinct grains with a firm but tender texture, but without mushy, soft, sticky or gummy characteristics comprising: a. hydrating a parboiled rice to a moisture content of about 55% to 70%, the hydration being carried out at temperatures greater than about 150° F; b. cooling said hydrated rice to a temperature between about 35° F. and 95° F. within about 30 minutes following hydration: and c. freezing said cooled rice to a temperature below about 20° F. in a period of time less than about 30 minutes so as to avoid a significant amount of rupturing of the cells of the rice and wherein during freezing loss of more than 5% of the moisture content of the rice is avoided.
Claim 2
Dependent Claim
146 words
A process for preparing a pre-cooked frozen rice product which upon reheating possesses tolerance to preparation variations while still resulting in a reheated rice which exhibits distinct grains with a firm but tender texture, but without mushy, soft, sticky or gummy characteristics comprising: a. hydrating a parboiled rice to a moisture content of about 55% to 70%, the hydration being carried out at temperatures greater than about 150° F; b. cooling said hydrated rice to a temperature between about 35° F. and 95° F. within about 30 minutes following hydration: and c. freezing said cooled rice to a temperature below about 20° F. in a period of time less than about 30 minutes so as to avoid a significant amount of rupturing of the cells of the rice and wherein during freezing loss of more than 5% of the moisture content of the rice is avoided.
Claim 3
Dependent Claim
15 words
Process of claim 1 wherein the cooled rice is frozen in less than 10 minutes.
Claim 4
Dependent Claim
17 words
Process of claim 2 wherein the cooled rice is frozen to a temperature below about 10° F.
Claim 5
Dependent Claim
21 words
Process of claim 2 wherein during cooling loss of more than 5% of the moisture content of the rice is avoided.
Claim 6
Dependent Claim
16 words
Process of claim 4 wherein the hydrated rice is cooled within about 10 minutes following hydration.
Claim 7
Dependent Claim
19 words
Process of claim 5 wherein the hydrated rice is cooled to a temperature between 40° F. and 80° F.
Claim 8
Dependent Claim
20 words
Process of claim 6 wherein the parboiled rice is hydrated at temperatures between about 200° F. and about 212° F.
Claim 9
Dependent Claim
19 words
Process of claim 7 wherein the parboiled rice is hydrated to a moisture content of about 61% to 68%.
Claim 10
Dependent Claim
15 words
Process of claim 5 wherein the hydration is carried out in less than 60 minutes.
Claim 11
Dependent Claim
28 words
Process of claim 9 wherein the water used to hydrate the parboiled rice contains an effective amount of an ingredient which aids in the hydration of the rice.
Claim 12
Dependent Claim
16 words
Process of claim 5 wherein the starch of the parboiled rice is at least 90% gelatinized.
Claim 13
Dependent Claim
20 words
Process of claim 11 wherein the parboiled rice has been dried to a moisture content between about 7 and 13%.
Claim 14
Dependent Claim
13 words
Process of claim 5 further comprising adding frozen vegetables to the frozen rice.
References Cited (Backward Citations)
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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) | 1984-12-28 | 1985-06-29 | 1985-12-29 | $2000.00 | Window Closed / Lapsed |
| 7.5 Years (Year 8) | 1988-12-28 | 1989-06-29 | 1989-12-29 | $3760.00 | Window Closed / Lapsed |
| 11.5 Years (Year 12) | 1992-12-28 | 1993-06-29 | 1993-12-29 | $7700.00 | Window Closed / Lapsed |