Abstract: An oil or fat for tempering type chocolate capable of enhancing and maintaining original flavors (milk taste, sweet taste, and cacao flavor, etc.) of chocolate is described, being obtained by blending therein 0.3 to 15% of a randomly transesterified oil of which a raw material is an oil or fat having a content of saturated fatty acids of 5 to 50% in the constituent fatty acids thereof and by further containing 5 to 50 ppm of malonyl isoflavone glycoside. A chocolate in which the oil or fat is blended is also described.

Abstract: A method of enhancing development of chocolate flavors, comprising adding an oil and fat composition for chocolate containing a specific amount of malonylisoflavone glycosides that are poorly soluble in oil and fat, and a method of producing the oil and fat composition for chocolate comprising a specific amount of malonylisoflavone glycosides. The oil and fat composition for chocolate is capable of enhancing chocolate flavors (a good milky taste, a sweet taste, a cacao flavor, etc.) without affecting the physical properties of chocolate.

Abstract: A chocolate having good solidification properties, a high mold releasability and a high crystal stabilization rate, said chocolate being obtained by using an oil or fat composition wherein StOSt and POP triglycerides are contained each in a definite amount or more and StLSt, PLP, StStO and PPO triglycerides are contained each in a definite amount or less. As a result, the productivity of the chocolate can be increased.

Abstract: A specific amount of malonylisoflavone glycosides that are poorly soluble in oil and fat is contained in an oil and fat for non-tempering-type chocolate or an oil and fat for tempering-type chocolate, and thus an oil and fat composition for chocolate capable of enhancing chocolate flavors (a good milky taste, a sweet taste, a cacao flavor, etc.) without affecting the physical properties of chocolate and chocolate containing the said oil and fat composition are shown.

Abstract: An oil or fat for tempering type chocolate capable of enhancing and maintaining original flavors (milk taste, sweet taste, and cacao flavor, etc.) of chocolate is described, being obtained by blending therein 0.3 to 15% of a randomly transesterified oil of which a raw material is an oil or fat having a content of saturated fatty acids of 5 to 50% in the constituent fatty acids thereof and by further containing 5 to 50 ppm of malonyl isoflavone glycoside. A chocolate in which the oil or fat is blended is also described.

Abstract: The present invention relates to the selective inhibition of protein expression of CAG repeat-related disease proteins such as Huntington using nucleic acid analogs. Peptide nucleic acids and locked nucleic acids are particularly useful analogs.

Abstract: The present invention relates to the selective inhibition of protein expression of CAG repeat-related disease proteins such as Huntington using nucleic acid analogs. Peptide nucleic acids and locked nucleic acids are particularly useful analogs.

Abstract: A chocolate having good solidification properties, a high mold releasability and a high crystal stabilization rate, said chocolate being obtained by using an oil or fat composition wherein StOSt and POP triglycerides are contained each in a definite amount or more and StLSt, PLP, StStO and PPO triglycerides are contained each in a definite amount or less. As a result, the productivity of the chocolate can be increased.

Abstract: An ECU is connected to a multi-system shift sensor detecting a shift lever position in a shift direction associated with detection of the R position, and to a multi-system select sensor detecting a shift lever position in a select direction not associated with detection of the R position. When only one or more, but not all, of sensors in the select sensor are abnormal, the ECU controls the shift range according to the shift position detected based on the remaining proper sensor. When only one or more of sensors in the shift sensor are abnormal, the ECU maintains the current range until an operation of a shift lever is detected, and switches the shift range to the N range at the point of time of detecting an operation of the shift lever.

Abstract: The present invention relates to the selective inhibition of protein expression of CAG repeat-related disease proteins such as Huntingtin using nucleic acid analogs. Peptide nucleic acids and locked nucleic acids are particularly useful analogs.

Abstract: Provided are: an oil or fat composition, which is capable of preventing the migration of oil or fat in a combined confectionery that comprises a combination of a chocolate with an oil or fat-based food material, has a good tolerance against cold blooming that is caused by the migration of oil or fat and softening of a chocolate, and enables the production of a chocolate having a high meltability in mouth; a chocolate using the oil or fat composition; and a combined confectionery using the chocolate.

Abstract: Provided are: an oil or fat composition, which is capable of preventing the migration of oil or fat in a combined confectionery that comprises a combination of a chocolate with an oil or fat-based food material, has a good tolerance against cold blooming that is caused by the migration of oil or fat and softening of a chocolate, and enables the production of a chocolate having a high meltability in mouth; a chocolate using the oil or fat composition; and a combined confectionery using the chocolate.

Abstract: A shift control device is provided for a vehicle of shift-by-wire type having shift operation detecting means electrically detecting a shift operation of a driver, range switching means switching a shift range in response to the shift operation of the driver, failure detecting means detecting a failure in a shift operation detection executed by the shift operation detecting means, and vehicle state detecting means detecting a vehicle state upon detection of the failure in the shift operation detection, the range switching means being switched to a fail-safe mode, when the shift operation detection is recovered from a failed state to a normal state and the range switching means is switched from the fail-safe mode to a normal control mode, a recovery condition for determining switching of the fail-safe mode to the normal control mode being altered depending on the vehicle state.

Abstract: [PROBLEMS] To develop by an easy method an oily food material which, when eaten, gives a satisfactory and novel feeling in the mouth and which has high heat resistance. [MEANS FOR SOLVING PROBLEMS] In the oily food material, the particle size of solid ingredients other than the fat is kept at 30 ?m or more, which is larger than in ordinary oily food materials represented by chocolate, and the proportion of StUSt to all fat is regulated to 30 wt % or higher. Furthermore, the fat content in the oily food material is 20-55%. Due to this constitution, the oily food material has significantly improved meltability in the mouth while retaining high heat resistance. It can be produced by an easy method.

Abstract: A shift control device is provided for a vehicle of shift-by-wire type having shift operation detecting means electrically detecting a shift operation of a driver, range switching means switching a shift range in response to the shift operation of the driver, failure detecting means detecting a failure in a shift operation detection executed by the shift operation detecting means, and vehicle state detecting means detecting a vehicle state upon detection of the failure in the shift operation detection, the range switching means being switched to a fail-safe mode, when the shift operation detection is recovered from a failed state to a normal state and the range switching means is switched from the fail-safe mode to a normal control mode, a recovery condition for determining switching of the fail-safe mode to the normal control mode being altered depending on the vehicle state.

Abstract: An ECU is connected to a multi-system shift sensor detecting a shift lever position in a shift direction associated with detection of the R position, and to a multi-system select sensor detecting a shift lever position in a select direction not associated with detection of the R position. When only one or more, but not all, of sensors in the select sensor are abnormal, the ECU controls the shift range according to the shift position detected based on the remaining proper sensor. When only one or more of sensors in the shift sensor are abnormal, the ECU maintains the current range until an operation of a shift lever is detected, and switches the shift range to the N range at the point of time of detecting an operation of the shift lever.

Abstract: The present invention relates to the selective inhibition of protein expression of CAG repeat-related disease proteins such as Huntingtin using nucleic acid analogs. Peptide nucleic acids and locked nucleic acids are particularly useful analogs.

Abstract: Gene expression can be selectively regulated by double-stranded “antigene” RNAs that target regions of the low density lipoprotein receptor (LDL-R) promoter, thereby permitting modulation of LDL levels in vivo and subsequent effects on circulating LDL levels.

Abstract: The present invention provides a method of producing water-containing chocolates in which an aqueous component and a fat and oil composition containing tri-saturated fatty acid glyceride crystals dispersed in a fat or oil whose melting point is at or below body temperature are added to and emulsified with a chocolate mass.

Abstract: [Problems] To develop an oily food suffering from less worsening in the meltability in the mouth and flavor development, which arises in association with the improvement in heat resistance, and to which the above functions can be imparted by a convenient method. [Means for Solving Problems] By controlling the composition rate of SOS to (SOO+SLS+SLO) to a specific level in the fat composition in preparing an oily food, worsening in the meltability in the mouth and flavor development, which arises in association with the improvement in heat resistance, can be lessened. Moreover, an oily food having the above functions imparted thereto can be produced by a convenient method.