Process for retorting rice or pasta
CA 2050384 A1 · Owner: Kraft General Foods, Inc. · Inventors: Chordash, Richard A.; Fioriti, Frank R.; Kalwani, Shantu L.
Overview
Its claims, description and drawings are in the Canadian Patents Database.
Open the CIPO recordAbstract From the Canadian patent
Parboiled rice kernels or uncooked pasta is immersed in hot water and quenched in order to partially gelatinize and hydrate the starch granules contained in the rice or pasta. The partially-gelatinized rice or pasta is then sealed in containers. The sealed containers are then retorted with a heating profile which enables the rice or pasta to become completely gelatinized prior to the accumulation of significant Fo value. LPATCASE:140
Read the whole patent
Listed from its CIPO record in Patent Yard's archive of Canadian patents past their term. Its claims, description and drawings are in the CIPO record and on Google Patents, and the Claude kit works from them.
Why it's free to use
- Filed August 30, 1991. No grant is recorded for it in Canada; had it been granted, its 20-year term would have ended August 30, 2011.
- A certificate of supplementary protection adds at most two years for a drug, so even that would have ended by August 30, 2013.
- We check Canadian rights only. A patent in its family in another country could still be in force: check its family on Google Patents.
Timeline
Timeline From CIPO dates
Sources & verification
Official CIPO records
Everything on this page comes from the CIPO record linked above. Contains information licensed under the Open Government Licence – Canada.