Onion which have less pungent taste and does not form lachrymatory factor

一种洋葱、辛辣的技术，应用在洋葱及其制造领域，能够解决没有辛辣味等问题

Active Publication Date: 2016-03-02
HOUSE FOODS GRP INC
View PDF7 Cites 2 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, although the pungent taste of these onions is indeed weak, it is not completely devoid of pungent taste, and they need to be soaked in water when eaten raw.

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Onion which have less pungent taste and does not form lachrymatory factor
  • Onion which have less pungent taste and does not form lachrymatory factor
  • Onion which have less pungent taste and does not form lachrymatory factor

Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0104] (Preparation of analytical samples)

[0105] In order to avoid differences in measured values ​​or evaluations depending on the site used as the analysis sample, the following specific sites were used for the analysis sample. The analysis sample is taken as follows: at a height of 1 / 3 to 1 / 2 from the upper end of the onion ball, it is cut into 2 parts along a surface perpendicular to the vertical axis of the ball (the axis passing through the base part and the tip part of the onion ball) , from the scale leaves at the center of the cut surface of the upper part (including the tip part) or the lower part (including the bottom part) obtained (refer to figure 1 ). The "scale leaf at the center of the cut surface" refers to the innermost scale leaf (scale leaf surrounding the bud existing at the center of the axis) among the scale leaves appearing on the cut surface, or the surface layer of the scale leaf near the cut surface side . The "surface layer part" is, for examp...

Embodiment 1

[0128] Manufacture of spring-sowed onions without pungent and tear-jerking properties

[0129] (1-1) Production of M1 onion balls

[0130] A 10-cm-diameter plastic Petri dish to which about 1,500 seeds (6.08 g) of super-northern maple seeds were added was irradiated with a neon ion beam at 20 Gy to prepare irradiated first-generation (hereinafter referred to as M1) seeds. Get 60 grains from obtained M1 seed, carry out germination test, estimate germination rate and normal growth rate. Specifically, add the GoldenPeatban to the included plastic tray and fill it with 700mL of tap water. Absorb all the water after 10-15 minutes of water injection, and sow 60 seeds of the expanded Golden Peatban filled in the tray. Keep it as it is, and after leaving it indoors for one night, transfer it to a greenhouse (the greenhouse is set at 15° C.) to allow it to grow. One month after sowing, the germination rate was 86.7%, and the individual rate of the second leaf sheath was 55.8%.

[013...

Embodiment 2

[0207] Various determinations

[0208] (2-1) Measurement of the amount of pyruvic acid produced when the tissue is broken

[0209] 600 mg of onion tissue collected by the method described in the above (1-4) "(Preparation of Analytical Sample)" was placed in a centrifuge tube (2 mL) manufactured by Eppendorf Tube Co. containing three 3 mmφ zirconium balls. 0.6 mL of distilled water was added, and it crushed by performing the process of 30 Hz x 2 minutes x 3 times using the MM300 bead mill manufactured by QIAGEN. After pulverization, it was allowed to stand at room temperature for 10 minutes, and then centrifuged at 15,000 rpm and 4° C. for 10 minutes to obtain a supernatant as a sample. 20 μL of the sample was added to a 96-well plate, 43 μL of water and 66 μl of DNPH solution were added 30 minutes after the pulverization started, and the reaction was carried out at 37° C. for 10 minutes. After 10 minutes, 66 μL of 1.5M NaOH was added to stop the reaction, and the mixture was...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The purpose of the present invention is to provide: an onion which is little or not pungent to the taste; and a method for producing the same. An onion characterized in that the expression of an alliinase gene is suppressed.

Description

technical field [0001] The present invention relates to an onion with extremely weak or completely insensible pungent taste and tear-jerking property and a production method thereof. Background technique [0002] In recent years, there has been a growing trend to provide vegetables that are easy for children to eat or to consume raw vegetables by health-minded consumers, and it has become a trend to improve vegetable varieties to meet this demand. However, alliums, especially onions, are difficult vegetables to eat raw due to their characteristic pungent taste. [0003] It has been clarified that lachrymatory factor (LF), which is a pungent component and a lacrimal component of onion, is produced by the following reaction mechanism accompanying cutting or crushing of raw onion tissue (Non-Patent Document 1). [0004] [0005] That is, when onion cells are broken due to preparation or processing, trans-1-propenylcysteinesulfoxide (PRENCSO) as a substrate is decomposed und...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
Patent Type & Authority Applications(China)
IPC IPC(8): A01H5/12A01G1/00A01H5/00A01H5/04
CPCA01H5/04A01H5/12C12N15/01A01H6/045C12Q1/527
Inventor 加藤雅博正野仁慈正村典也今井真介镰田庸宏
Owner HOUSE FOODS GRP INC
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap