Provided is an edible straw that can have an improved durability in use and during transportation. A method for manufacturing an edible straw S includes: applying an edible adhesive F on at least one surface of an edible item sheet 100 shaped into a sheet and made, as an edible item, of cereals such as rice and wheat or other starch materials; forming the edible item sheet 100 on which the adhesive F is applied into a tubular shape with a space through which beverages and the like are to be passed, and heating and baking the tubular body from at least one of an inner wall side and an outer wall side of the tubular body.

Provided is an edible straw that can have an improved durability in use and during transportation. A method for manufacturing an edible straw S includes: applying an edible adhesive F on at least one surface of an edible item sheet 100 shaped into a sheet and made, as an edible item, of cereals such as rice and wheat or other starch materials; forming the edible item sheet 100 on which the adhesive F is applied into a tubular shape with a space through which beverages and the like are to be passed, and heating and baking the tubular body from at least one of an inner wall side and an outer wall side of the tubular body.

A series of independent human-induced non-transgenic mutations found at one or more of the Lpx genes of wheat; wheat plants having these mutations in one or more of their Lpx genes; and a method of creating and finding similar and/or additional mutations of Lpx by screening pooled and/or individual wheat plants. The wheat plants disclosed herein exhibit decreased lipoxygenase activity without having the inclusion of foreign nucleic acids in their genomes. Additionally, products produced from the wheat plants disclosed herein display increased oxidative stability and increased shelf life without having the inclusion of foreign nucleic acids in their genomes.

A series of independent human-induced non-transgenic mutations found at one or more of the Lpx genes of wheat; wheat plants having these mutations in one or more of their Lpx genes; and a method of creating and finding similar and/or additional mutations of Lpx by screening pooled and/or individual wheat plants. The wheat plants disclosed herein exhibit decreased lipoxygenase activity without having the inclusion of foreign nucleic acids in their genomes. Additionally, products produced from the wheat plants disclosed herein display increased oxidative stability and increased shelf life without having the inclusion of foreign nucleic acids in their genomes.

Plants with reduced gluten grains and compositions thereof are disclosed herein.

A series of independent human-induced non-transgenic mutations found at one or more of the Lpx genes of wheat; wheat plants having these mutations in one or more of their Lpx genes; and a method of creating and finding similar and/or additional mutations of Lpx by screening pooled and/or individual wheat plants. The wheat plants disclosed herein exhibit decreased lipoxygenase activity without having the inclusion of foreign nucleic acids in their genomes. Additionally, products produced from the wheat plants disclosed herein display increased oxidative stability and increased shelf life without having the inclusion of foreign nucleic acids in their genomes.

A series of independent human-induced non-transgenic mutations found at one or more of the Lpx genes of wheat; wheat plants having these mutations in one or more of their Lpx genes; and a method of creating and finding similar and/or additional mutations of Lpx by screening pooled and/or individual wheat plants. The wheat plants disclosed herein exhibit decreased lipoxygenase activity without having the inclusion of foreign nucleic acids in their genomes. Additionally, products produced from the wheat plants disclosed herein display increased oxidative stability and increased shelf life without having the inclusion of foreign nucleic acids in their genomes.

Provided is a method for producing cooked rice for individual consumption using non-immersed rice capable of cooking rice having a taste equivalent to that of cooked immersed rice. A method for producing cooked rice for individual consumption using non-immersed rice including: a rice washing step of washing rice; a supply step of supplying washed rice and water into an individual meal cooking container having an open upper surface; a cooking step of cooking the individual meal cooking container to which rice and water are supplied with steam; a sealing step of sealing an upper opening of the individual meal cooking container containing the cooked rice; and a sterilization step of heating the sealed individual meal cooking container, in which in the rice washing step, rice is washed with warm water at 30° C. or more and 80° C. or less.

Provided is a method for producing cooked rice for individual consumption using non-immersed rice capable of cooking rice having a taste equivalent to that of cooked immersed rice. A method for producing cooked rice for individual consumption using non-immersed rice including: a rice washing step of washing rice; a supply step of supplying washed rice and water into an individual meal cooking container having an open upper surface; a cooking step of cooking the individual meal cooking container to which rice and water are supplied with steam; a sealing step of sealing an upper opening of the individual meal cooking container containing the cooked rice; and a sterilization step of heating the sealed individual meal cooking container, in which in the rice washing step, rice is washed with warm water at 30° C. or more and 80° C. or less.

An apparatus and a method for soaking foodstuff in a liquid under set acid pH conditions of the liquid is described. The foodstuff is soaked in the liquid so as to reduce a content of phytic acid and/or phytate contained in the foodstuff. The apparatus has a vessel for receiving the foodstuff and the liquid for soaking the foodstuff within the vessel. The apparatus further has an amount determining system which is configured to determine an amount of the liquid and/or an amount of the foodstuff to be used for the soaking within the vessel. Further, the apparatus has a pH adjusting system configured to perform an electrolysis of at least a portion of the liquid for adjusting a pH level of the liquid.