Abstract: It is an object of the present invention to provide isozymes of the lachrymatory factor producing enzyme, the amino acid sequences of these isozymes and a gene that codes for these amino acid sequences, and the present invention relates to three types of isozymes of the lachrymatory factor producing enzyme that contributes to the production of the lachrymatory factor that is present in onions and the like, amino acid sequences indicated by SEQ ID Nos. 1 to 3 which constitute the proteins or polypeptides of these isozymes, DNA indicated by SEQ ID Nos.

Abstract: The present invention provides DNA and RNA designed on the basis of the sequence of an enzyme gene for repressing the expression of the enzyme gene generating a lachrymatory factor from a precursor of the lachrymatory factor, and also a vector for introducing DNA for repressing the expression of the gene of the lachrymatory factor-producing enzyme into a vegetable.

Abstract: A method for detecting species in a target plant genus comprises the steps of conducting PCR using at least one member selected from the group consisting of primers (A) and (B), which can hybridize under stringent conditions to a nucleic acid molecule having a common nucleotide sequence for all species in the target plant genus in 45S rRNA precursor gene sequence thereof, wherein 3? end of primer (A) can complementarily bind to a base in ITS-1 sequence of the target plant genus when the primer hybridizes to the nucleic acid molecule while 3? end of primer (B) can complementarily bind to a base in ITS-2 sequence of the target plant genus when the primer hybridizes to the nucleic acid molecule, and identifying the presence of the resulting amplification product from PCR containing at least a part of ITS-1 or ITS-2 sequence of the target plant genus The method for detecting species in a target plant genus, particularly an allergenic plant genus such as the genus Fagopyrum, can make it possible to detect with hig

Abstract: A method for detecting species in a target plant genus comprises the steps of conducting PCR using at least one member selected from the group consisting of primers (A) and (B), which can hybridize under stringent conditions to a nucleic acid molecule having a common nucleotide sequence for all species in the target plant genus in 45S rRNA precursor gene sequence thereof, wherein 3? end of primer (A) can complementarily bind to a base in ITS-1 sequence of the target plant genus when the primer hybridizes to the nucleic acid molecule while 3? end of primer (B) can complementarily bind to a base in ITS-2 sequence of the target plant genus when the primer hybridizes to the nucleic acid molecule, and identifying the presence of the resulting amplification product from PCR containing at least a part of ITS-1 or ITS-2 sequence of the target plant genus.

Abstract: It is an object of the present invention to provide isozymes of the lachrymatory factor producing enzyme, the amino acid sequences of these isozymes and a gene that codes for these amino acid sequences, and the present invention relates to three types of isozymes of the lachrymatory factor producing enzyme that contributes to the production of the lachrymatory factor that is present in onions and the like, amino acid sequences indicated by SEQ ID Nos. 1 to 3 which constitute the proteins or polypeptides of these isozymes, DNA indicated by SEQ ID Nos.

Abstract: A new application of the dacryogenic component of onions and analogues of the component in the medicinal field. It is a reagent for lacrimation examination which contains as an active ingredient a compound represented by the following chemical formula: wherein R represents a C1-5 alkyl chain.

Abstract: The present invention provides a solid food, a cooked food containing the solid food as an ingredient thereof, and a method for producing the same, and the present invention relates to a method for producing a solid food imparted with a function of maintaining texture and improving storageability, comprising: (a) contacting an alkaline substance and a coating substance with the surface of a solid food; (b) coating the surface of the food with the coating substance by placing the food in an atmosphere at a temperature equal to or higher than the temperature at which the protein in the food is denatured by heat and the coating substance forms a coating; (c) heating the food under conditions equivalent to or more than a temperature of 80° C.

Abstract: It is therefore an object of the present invention to provide a method for producing a smoked TOFU which allows applying of a desirable brownish color and a smoked flavor to the TOFU in a short time and enables the smoked TOFU to be stored for a long time. The present invention provides a method for producing a smoked TOFU, comprising the steps of: preparing TOFU from soy milk having the brix in a range of 1.5 to 14; soaking said TOFU in a flavoring liquid containing an amino acid; drying said TOFU; and smoking said TOFU for 60 minutes or less.

Abstract: A method for detecting species in a target plant genus comprises the steps of conducting PCR using at least one member selected from the group consisting of primers (A) and (B), which can hybridize under stringent conditions to a nucleic acid molecule having a common nucleotide sequence for all species in the target plant genus in 45S rRNA precursor gene sequence thereof, wherein 3? end of primer (A) can complementarily bind to a base in ITS-1 sequence of the target plant genus when the primer hybridizes to the nucleic acid molecule while 3? end of primer (B) can complementarily bind to a base in ITS-2 sequence of the target plant genus when the primer hybridizes to the nucleic acid molecule, and identifying the presence of the resulting amplification product from PCR containing at least a part of ITS-1 or ITS-2 sequence of the target plant genus.

Abstract: The present invention provides a processed food for cooking by heating with a microwave oven, containing edible fungi which do not make the sound of burst at the time of cooking by heating with the microwave oven due to treatments after harvesting them, and a processed food for cooking by heating with a microwave oven, containing edible fungi wherein the water absorption ratio of parts corresponding to those that are lightly stained in the caramel staining test is 15 weight % or more.

Abstract: A method for detecting species in a target plant genus comprises the steps of conducting PCR using at least one member selected from the group consisting of primers (A) and (B), which can hybridize under stringent conditions to a nucleic acid molecule having a common nucleotide sequence for all species in. the target plant genus in 45S rRNA precursor gene sequence thereof, wherein 3′ end of primer (A) can complementarily bind to a base in ITS-1 sequence of the target plant genus when the primer hybridizes to the nucleic acid molecule while 3′ end of primer (B) can complementarily bind to a base in ITS-2 sequence of the target plant genus when the primer hybridizes to the nucleic acid molecule, and identifying the presence of the resulting amplification product from PCR containing at least a part of ITS-1 or ITS-2 sequence of the target plant genus.

Abstract: A continuous processing apparatus comprises a tubular assembly that has a carrying path of a constant spatial cross sectional area throughout it and a pressure control unit in the carrying path, a retainer that is provided with throttle pieces of an area slightly smaller than the spatial cross sectional area so as to create labyrinth seal at least one of the upstream and downstream locations from the pressure control unit of the tubular assembly along its carrying path, and a retainer carrying device placed in the tubular assembly for carrying the retainer.

Abstract: A method for preparing a snack food comprises the steps of subjecting dough for snack foods to a puffing treatment through hot-air drying and then incorporating, into the puffed snack dough, oils and fats having a saturated fatty acid content of not more than 40% and an unsaturated fatty acid content of not less than 50%, as an oil and fat component. The method permits the preparation of a snack food that makes it possible to provide the smooth and easy melting ability of the oil and fat component in the mouth, which has light taste and texture and leaves a pleasant aftertaste.

Abstract: A process for preparing a tofu which comprises heat treating "go", or soy milk separated from it, wherein the heat treating is performed under the following conditions (A) and (B):(A) raising a temperature of the "go" or the soy milk from 60.degree. C. to 90.degree. C. within 150 seconds or less; and then(B) heat treating the "go" or the soy milk at a temperature of 90 to 105.degree. C.; to obtain soy milk derived from the "go", or the soy milk, having the following properties:viscosity of the derived soy milk at 20.degree. C. after the heat treating is within 110 cp or less; andBrix of the derived soy milk after the heat treating is 9 to 15%,and then coagulating the soy milk derived from the "go" or the soy milk separated from it, by adding a coagulant to prepare the tofu.

Abstract: The present invention is intended to provide a method for manufacturing a natural blue pigment that can be used in food products and the like, and the present invention relates to a method for manufacturing a blue pigment, comprising the steps of combining and warming the reaction product of PeCSO and alliinase, an amino acid, and allicin in an aqueous solution.

Abstract: A system and method for forming bags and reliably filling them with solids (such as snack food) prevent blockages of the solids during the filling process, and enable the bag forming and bag filling processes to occur continuously in an overlapping manner, thus improving production efficiency. Longitudinal openings are provided in the lower end of a hollow tubular vertical mandrel. Solids fall by gravity through the interior of the mandrel toward a bag that is formed at the bottom of the mandrel. The longitudinal openings allow solids to protrude radially outward from the mandrel if they form a blockage in the mandrel. The protruding solids that are part of the blockage are dislodged by frictional contact with a tubular film as it is forwarded snugly down the exterior of the mandrel. The film ultimately form the bag into which the solids fall.

Abstract: A method for sterilizing and packing a solid food comprises the steps of charging a solid food in a retainer, whose upper portion is opened, in a layer having an approximately uniform thickness, sterilizing the retainer through heating, cooling it with cooling air and/or cooling water, transferring the solid food contained in the retainer to a sterilized packaging container and then aseptically sealing the container. The method permits efficient and rapid heating and cooling of a solid food because of the direct contact between steam or cooling air and/or cooling water and the food without causing a problem such that the packaging container becomes dirty during the sterilization through heating and does not give out any remaining bad smell. Therefore, excess softening and/or destruction of the solid foods as well as any deterioration thereof due to decomposition and alteration of the nutritive substances and flavoring substances present therein can thus be limited to the lowest possible level.

Abstract: An apparatus for weighing a softened solid rapidly and precisely, wherein no excessive force is exerted on, and no shock is given to, the load cell. The apparatus has a simplified structure including 1/4 cylindrical weighing containers so that the apparatus is easy to disassemble and clean.The inventive apparatus comprises a load cell for transmitting signals; a pair of weighing containers each having a cross-section of approximately 1/4 of a cylinder, arranged closely, and installed on the load cell rotatably around center axis of rotation; a scraping member installed closely to the inner surface of the weighing containers; and a driving unit, which is not connected to said load cell, for opening and closing the weighing containers by reversely rotating them around their axes. This apparatus for weighing a softened solid discharges the weighed substance as it is scraped from the sides of the containers by the scraping member.

Abstract: Food sterilizing apparatus of the present invention includes an air curtain forming means for producing a steam air curtain which prevents ambient air flow into a pressure regulating chamber and a heating and sterilizing chamber. Further, a pressurized fluid tank is fluid connected via a pipe to a pressurized fluid source and the pressure regulating chamber, so that the inner pressure of the pressure regulating chamber can be rapidly increased.

Abstract: There is disclosed a method for growing fruit bodies of Fistulina hepatica which comprises the steps of cutting off some parts of side wall of a cultivation vessel close to the fruit body primordium-forming part on a solid medium contained in the vessel having at least the bottom and side walls to form perforations on the wall, and making the fruit bodies to grow out of the vessel through the perforations. By this method, the large mature fruit bodies can be efficiently obtained in a short period of time.