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...When G.G. Hubbard learned of his future son-in-law's invention, he called it "only a toy." His daughter was engaged to a young man named Alexander Graham Bell.
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| Number | Title | Issue Date |
| 7931927 | Preparation method of cooked rice with barley in aseptic packing system The present invention relates to a method for preparing cooked rice with barley in an aseptic packing process, comprising mixing barley, which had been sterilization-treated and then dried, with non-glutinous rice. The method for preparing cooked rice with barley in... | 04/26/2011 |
| 7419694 | Process for producing an ultrafine-milled whole-grain wheat flour and products thereof A process for producing an ultrafine-milled whole-grain wheat flour which has the full nutritional value of wheat kernels, while retaining the texture of refined wheat flour and an appearance similar to refined wheat flour, and the products which can be made from th... | 09/02/2008 |
| 7341684 | Composite synthetic resin material forming method and apparatus A composite synthetic resin material forming apparatus comprises an outer channel having an outer outlet, an inner channel having an inner outlet opening into the outer channel, outer synthetic resin supply means for flowing an outer synthetic resin through the oute... | 03/11/2008 |
| 7008662 | Producing method and producing apparatus of rice with germinated germs Warm and wet air are applied to brown rice with germinated germs, produced by adding water to the brown rice, for removing water attached to a surface of the rice. A surface of the germinated brown rice is polished by a rice-polishing machine while remaining the ger... | 03/07/2006 |
| 6818241 | Method for preparing cooked rice The invention relates to a method of preparing cooked rice, comprising steaming raw rice having a water content of less than 30% by weight and then boiling the steamed rice, to cooked rice prepared according to the present method, and to cooked rice types comprising... | 11/16/2004 |
| 6740348 | Press-formed grain snacks and process therefor Grain-rich snacks are produced by forming a pasty mixture comprising grain and a minor proportion of egg white, press-forming the pasty mixture to yield formed snacks, and contacting the formed snacks with superheated steam to set the egg white as binder of the snac... | 05/25/2004 |
| 6709690 | Method of removing the fibrous shells from cereal grains The invention relates to a method of removing the fibrous shells from cereal grains. This method according to the invention includes a pretreatment step, wherein the moisture content of the cereal grains is increased, e.g. in the case of corn grains from 16 to more ... | 03/23/2004 |
| 6562396 | Method and installation for converting and preparing rice and converted rice grain lot The invention concerns a rice-converting installation comprising a chamber with an inlet and an outlet, means for heating the chamber and means for causing the chamber to vibrate and passing rice therein from the inlet to the outlet.... | 05/13/2003 |
| 6509053 | Process for industrial preparation of vacuum cooked rice The present application provides a novel process for the industrial preparation of rice cooked under vacuum, comprising the steps of cleaning, scalding, cooling, draining, drying, frying, mixing with sauces and/or solids, packaging, maceration, and cookin... | 01/21/2003 |
| 6416802 | Method of making quick cooking and instant rice The invention provides a process for the preparation of quick cooking rice having a natural appearance and smooth mouthfeel. The rice is produced by mechanically manipulating wet rice at a moisture content of from more than 17% to 32% by weight, preferabl... | 07/09/2002 |
| 6210734 | Soft unpolished rice and method of preparing the same Softened unpolished rice on which knurling patterns are formed is provided. The rice has pores and cracks formed on a rice bran. Furthermore, the method of preparing the same is provided.... | 04/03/2001 |
| 6156365 | Process for producing fully gelatinized hulled oats A process for producing fully and uniformly gelatinized hulled oats comprising the steps of: (i) adding water to the oats; and (ii) subjecting the moist oat product of step (i) to sufficient temperature and pressure for a suitable period of time to cause full ... | 12/05/2000 |
| 6136365 | Oat containing cereal products A process for manufacturing an oat containing cereal product having an improved stability by heat treating a mixture comprising a pre-oxidized comminuted oat material at about 100 to 250° C. for about 2 sec to 60 min. Also provided is a process for prepa... | 10/24/2000 |
| 6103283 | Process for producing milk infused cereal grain ready-to-eat products The present invention relates to a process for producing a ready-to-eat cereal and fluid-milk breakfast food product having a firm surface and an interior comprised of fully cooked, soft and moist, fluid-milk-infused cereal grains joined together. The cer... | 08/15/2000 |
| 6060098 | Cereal cake and manufacturing method The invention provides a cereal cake formed by using germinated brown rice or other germinated cereal irradiated with far infrared rays as the material, and its manufacturing method, and more particularly it relates to cereal cake and its manufacturing me... | 05/09/2000 |
| 5820909 | Method of processing rice to provide a quick-cooking rice A method of processing rice to provide a quick-cooking rice includes the steps of fluidizing the rice by recirculation of a gaseous fluid of saturated steam at 100° C. during a first and major part of a cooking time period; injecting saturated make-up st... | 10/13/1998 |
| 5702745 | Process for making shelf-stable, ready-to-eat rice Disclosed is a method for preparing shelf-stable, ready-to-eat rice products. The method involves coating pregelatinized rice grains with an emulsifier. A food acid and glucono-delta-lactone are then added to the coated rice to lower the pH to 4.6 or less... | 12/30/1997 |
| 5476677 | Cereals treated under high pressure and method of preparing the same A high pressure-treated cereal which has been subjected to a pressure of not lower than 1000 atm to not higher than 9000 atm in a liquid within a pressure chamber for a period of time required for internal denaturation and subsequently dried, and a method... | 12/19/1995 |
| 5405635 | Method of preparing pressure-treated rice The present invention provides a method of preparing pressure-treated rice characterized by placing washed polished rice directly or as enclosed in a container into a liquid within a pressure chamber and applying a high pressure to the pressure chamber fo... | 04/11/1995 |
| 5360619 | Cereal food ingredients from waxy barley Methods are disclosed for producing barley food ingredients, comprising the steps of pearling, tempering and stabilizing grain from barley lines having the waxy phenotype, and thereafter forming the grain into a cereal ingredient. Pearling the grain may c... | 11/01/1994 |
| 5316783 | Parboiled rice product and method of making same Parboiled rice having the beneficial properties of parboiled rice, such as intact grain structure and texture, and having improved color vis-a-vis a typical parboiled rice, and further in the case of a brown rice starting material being substantially with... | 05/31/1994 |
| 5176931 | Preparation of masa flour A short-time, low-pollution method of preparing masa flour is provided which yields flour equivalent to conventionally fabricated masas with a total processing time significantly less than prior techniques. The procedure preferably comprises subjecting al... | 01/05/1993 |
| 5132133 | Reduced calorie, palatable snack product and method of producing same A crisp, palatable, reduced calorie whole grain snack food is produced by subjecting initially tempering whole grains such as wheat, barley, corn, oats, rice and sorghum to a micronizing process wherein the whole grain(s) are partially precooked through a... | 07/21/1992 |
| 5130153 | Process for par-boiling rice According to the present invention, there is provided a process for par-boiling rice, comprising the steps of: (a) treating the rice with water at a temperature up to its boiling point to increase its water content to 17 to 28%; (b) steaming the soaked ri... | 07/14/1992 |
| 5066506 | Method of preparing stabilized whole grain flour Disclosed are high temperature, high pressure, short residence time methods for heat treating whole cereal grains which upon milling form raw whole grain flours which exhibit enhanced storage stability. The heat treatment step involves introducing the cer... | 11/19/1991 |
| 5035913 | Process of making microwavable oatmeal composition The invention comprises a process for preparing oatmeal, which process comprises soaking steel cut oats and oat bran for a period of time sufficient to hydrate the oats, mixing rolled oats into the hydrated oat fraction, cooking the resultant mixture for ... | 07/30/1991 |
| 4973484 | Roller mill grain preheating An energy efficient steam rolled grain mill includes a preheater chamber, a steam chest, a roller mill and a cooler and dryer chamber. The cooler and dryer chamber is in direct head exchange relationship with the preheater chamber.... | 11/27/1990 |
| 4957762 | Process for the manufacture of shelf-stable oat hot cereal High-temperature, low-moisture partial gelatinization of oat groats, having a moisture level between 10-20%, sufficient to drop the moisture level to between 3-6%, inclusive, can be used to prepare a flaked oat cereal which is shelf stable, provided the m... | 09/18/1990 |
| 4952416 | Process for producing instantized parboiled rice A process is described to provide an improved instantized parboiled rice that maintains the texture, appearance and flavor characteristics of eating quality parboiled finished rice product.... | 08/28/1990 |
| 4902528 | Preparation of dried precooked rice product A dried precooked rice product is prepared by cooking rice grains for obtaining a moisture content of from 55% to 75% by weight and then by drying the cooked rice grains at a temperature of from 140° C. to 185° C. in two stages, firstly under stationary... | 02/20/1990 |
| 4889734 | Method for preparing quick-reconstituting foodstuffs Foodstuffs which have been frozen are partially dehydrated in a gaseous medium having a dry bulb temperature higher than about 200° F. and a wet bulb temperature higher than about 120° F. prior to finish drying at a dry bulb temperature of less than abo... | 12/26/1989 |
| 4857348 | Process for producing instantized parboiled rice A process is described to provide an improved instantized parboiled rice that maintains the texture, appearance and flavor characteristics of eating quality parboiled finished rice product.... | 08/15/1989 |
| 4857339 | Method for making cereal products naturally sweetened with fructose Breakfast cereals are sweetened by treating cereal grains or at least one cereal grain fraction such as bran, with enzymes comprising glucoamylase and glucose isomerase to produce fructose while retaining cereal particle discreteness or integrity. Enzymat... | 08/15/1989 |
| 4810511 | Process for parboiling rice This invention relates to a process for parboiling rough rice, which process includes: (1) soaking the rough rice; (2) subjecting the soaked rough rice to a first value of microwave energy to partially gelatinize the starch in the rice and raise its water... | 03/07/1989 |
| 4794012 | Method of manufacturing dried rice with pregelatinized starch content A method of manufacturing dried rice with a pregelatinized starch content which comprises the steps of: (a) soaking polished rice in water having a temperature below 30° C.; (b) soaking the polished rice resulting from said step (a) in warm water having ... | 12/27/1988 |
| 4778690 | Process containing a cooking extrusion step for forming a food product from a cereal A snack food is prepared from whole kernel cereal, without milling, such as corn, rice or wheat and the like. By rehydrating the cereal to at least 25% moisture prior to low shear cooking extrusion to achieve about 75% gelatinization, then cooling and dry... | 10/18/1988 |
| 4761297 | Method of manufacturing dried rice The present invention provides a method of manufacturing dried rice, which is capable of allowing the cooking time to be reduced, and which allows the rice to have an appearance and a texture when cooked as excellent as rice cooked using an electric rice ... | 08/02/1988 |
| 4737371 | Process for stabilizing whole cereal grains Cereal grains are protected from enzymatic deterioration by inactivation of lipolytic and oxidative enzymes without alteration of the physical and functional properties. The method involves heat treating either the intact grain or the separated germ fract... | 04/12/1988 |
| 4734294 | Process for making shredded cereals Shredded oat cereals having the unique shredded appearance and eating qualities of shredded wheat are obtained by the process of the present invention. White streaks in the final product, which result from uncooked grain or over-gelatinization, are elimin... | 03/29/1988 |
| 4734289 | Food material for puffing This invention provides a food material for puffing, which enables easy and uniform puffing without a special appliance and which has good taste, smell and texture. The food material for puffing comprises pre-gelatinized cereal grain, 0.2 to 11% by weight... | 03/29/1988 |
