James E Stroike

US Patent:

52080633, May 4, 1993

Filed:

Mar 18, 1991

Appl. No.:

7/671273

Inventors:

Robin D. Andrews - Clear Lake Shores TX
Deborah Locke - Alvin TX
John A. Mann - Friendswood TX
James E. Stroike - League City TX

Assignee:

RiceTec, Inc. - Houston TX

International Classification:

A23L 100

US Classification:

426482

Abstract:

An improved procedure for varying the cooking characteristics and cooked rice texture of milled white rice. The procedure involves varying only the milling degree to remove either more or less of the aleurone and sub-aleurone layers of the rice grain. A rice variety or hybrid with one set of physicochemical properties may be milled to produce milled white rice having cooked rice qualities and processing behavior normally associated with a different set of physicochemical properties.

US Patent:

56634846, Sep 2, 1997

Filed:

Jul 8, 1994

Appl. No.:

8/272353

Inventors:

Eugenio S. Sarreal - Pearland TX
John A. Mann - Friendswood TX
James Edward Stroike - League City TX
Robin D. Andrews - Seabrook TX

Assignee:

RiceTec, Inc. - Alvin TX

International Classification:

A01H 500
A01H 510
A01H 104

US Classification:

800200

Abstract:

The invention relates to novel rice lines and to plants and grains of these lines and to a method for breeding these lines. The invention also relates to a novel means for determining the cooking and starch properties of rice grains and its use in identifying desirable rice lines. Specifically, one aspect of the invention relates to novel rice lines whose plants are semi-dwarf in stature, substantially photoperiod insensitive and high yielding, and produce rice grains having characteristics similar or superior to those of good quality basmati rice. Another aspect of the invention relates to novel rice grains produced from novel rice lines. The invention provides a method for breeding these novel lines. A third aspect of the invention relates to the finding that the "starch index" (SI) of a rice grain can predict the grain's cooking and starch properties, to a method based thereon for identifying grains that can be cooked to the firmness of traditional basmati rice preparations, and to the use of this method in selecting desirable segregants in rice breeding programs.