http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-6767570-B2
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23P30-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-196 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-126 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L1-164 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L1-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-196 |
| filingDate | 2002-05-13-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2004-07-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_4f4817fee3a8db51ff7ecb01e7fd7d1a http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_14bfcd3e5a87af2d8ad9dd4b5d02f671 |
| publicationDate | 2004-07-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | US-6767570-B2 |
| titleOfInvention | Process for producing ready-to-eat shaped rice foods having visible rice grains |
| abstract | The present invention teaches a process for making ready-to-eat, shaped rice products having a texture comprised of visible, fully-cooked rice grains joined together; said process utilizes three rice-cooking steps. In the first rice-cooking step, the rice grains are only partially-cooked inside the cooker at temperatures above 175 F. The still-cooking, partially-cooked rice grains together with some adhering cooking water are discharged from the cooker before the centers of the grains are fully-cooked and while the grains are still flowable. In the second rice-cooking step, said rice grains continue to cook in an enclosed conveyor with their own retained heat and water at temperatures above 175 F while the retained water from the grains' surfaces is absorbed into their centers. An important aspect of the present invention is that the rice grains become fully-cooked at about the time they are formed into shaped units. In the third rice-cooking step, the shaped rice units comprised of visible, joined, fully-cooked rice grains are moved into fat fryers or hot-air ovens and are cooked at temperatures above 300 F to firm their textures and evaporate some of the grains' moisture before the fully-cooked grains become over-hydrated and burst. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-2007237880-A1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-8110231-B2 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-2018289047-A1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-2006073259-A1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-8398415-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-2007275151-A1 |
| priorityDate | 2000-08-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 25.