Kao Corporation

Koichi Okisaka

Shin Koike

Ichiro Sakamoto

Michihito Igaki

Noboru Shirahata

Hiroyuki Nakayama

Atsushi Suzuki

Ryuji Ochiai

Takeshi Yasumasu

Kenji Masui

Jun Kohori

Takeshi Oka

Hideki Yokomichi

Hirofumi Takigawa

Yuji Okauchi

Masaki Nomura

Hisao Omura

Yuuichi Irinatsu

Hirokazu Kokumai

Yoko Seo

Ko Yamashita

Yoshito Sano

Kenta Mori

Mika Tabeta

Yutaka Shoga

Yoko Sakurai

Manabu Toi

A steam-generating warming articlewhich has a steam generating elementmaking use of chemical energy and is adapted to supply steam while in contact with a human body. The article, while in contact with the body, maintains the skin surface temperature at 38&#xb0; to 49&#xb0; C. for 3 to 15 hours and cumulatively generates 0.5 to 12 mg/3 hr&#xb7;cmof steam. The steam-generating warming articleis used to improve the human body's physiology. The steam generating elementis preferably a heat generating sheet prepared by incorporating an aqueous electrolyte solution into a molded sheet containing an oxidizable metal, a reaction accelerator, and a fibrous material.

Steam-generating warming article

The present invention provides miso containing a flavonoid substance having a flavanone, flavone, or flavonol skeleton in an amount of 0.01 to 5% by mass (weight).

Miso

The present invention is a liquid seasoning containing the following (A), (B), and (C):

Liquid seasoning

A steam-generating warming articlewhich has a steam generating elementmaking use of chemical energy and is adapted to supply steam while in contact with a human body. The article, while in contact with the body, maintains the skin surface temperature at 38&#xb0; to 49&#xb0; C. for 3 to 15 hours and cumulatively generates 0.5 to 12 mg/3 hr&#xb7;cmof steam. The steam-generating warning articleis used to improve the human body's physiology. The steam generating elementis preferably a heat generating sheet prepared by incorporating an aqueous electrolyte solution into a molded sheet containing an oxidizable metal, a reaction accelerator, and a fibrous material.

The present invention provides an ester composition which can tenderize a stringy hard meat such as beef from abroad to a proper tenderness, the processing time, etc. and a meat tenderizer comprising said ester composition and protease without giving a special control over the amount of an enzyme. The present invention also provides a meat modifier which can provide a tender, juicy and less stringy meat that can be easily served and a food meat or meat product processed with such a meat modifier. A meat modifier is also provided, comprising an ester composition of a C.sub.12-22 saturated or unsaturated fatty monoglyceride with succinic acid or diacetyltartaric acid having an acid value of from 30 to 120. The present invention provides a meat modifier comprising the ester composition and a metalloprotease, which no longer causes round to be tenderized after 24 hours of storage at a temperature of 20.degree. C. with said metalloprotease kept in contact therewith in a proportion of 300 units per 10 g in enzyme equivalence.

Meat modifier and food meat or meat product processed with same

A frying oil or fat composition employable for producing fried foodstuffs having satisfactory crisp and well acceptable moderate oily or fatty taste comprises not more than 4.0 weight % of an emulsifier dissolved in an oil or a fat. The emulsifier should be chosen to make the oil or fat composition show an interfacial tension of not more than 7 mN/m at 80.degree. C., 3 sec. after the time when the oil or fat composition is mixed with water to form an interface between a phase of the oil or fat and an aqueous phase. A frying oil or fat composition containing a sugar fatty acid ester of a specifically selected composition, or a combination of a sugar fatty acid ester and a polyglycerol fatty acid ester and/or a diglyceride is also employable for the same purpose.

Frying oil or fat composition

An oil-in-water emulsion comprises an aqueous phase of water and an oil phase comprising an edible oil composition comprising 10 to 99 percent by weight, based on the entire oils and fats of the emulsion, of a diglyceride mixture containing the diglycerides having an increasing melting point of 20 degree centigrade or less. It may be mixed with a protein, lecithin or phospholipid.

Edible oil-in-water emulsion

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Tokyo, Japan

Koichi Okisaka