Abstract: A steam-generating warming article 1 which has a steam generating element 2 making use of chemical energy and is adapted to supply steam while in contact with a human body. The article 1, while in contact with the body, maintains the skin surface temperature at 38° to 49° C. for 3 to 15 hours and cumulatively generates 0.5 to 12 mg/3 hr·cm2 of steam. The steam-generating warming article 1 is used to improve the human body's physiology. The steam generating element 2 is 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.

Abstract: 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).

Abstract: The present invention is a liquid seasoning containing the following (A), (B), and (C): (A) 0.4 to 8% by mass of sodium (B) 0.01 to 4% by mass of flavonoid (C) 1 to 10% by mass of ethanol wherein, the flavonoid (B) satisfies the formula (1) and/or has one or more OH groups on the A-ring or B-ring in a molecule and no OH group at the position adjacent to the OH group (ortho position). Y/(X+Y)=0.05 to 1??formula (1) wherein, X and Y represent the following numbers, respectively: X; the number of OH group bonded to benzene rings in a molecule of the flavonoid, Y; the number of OCH3 group bonded to benzene rings in a molecule of the flavonoid.

Abstract: 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).

Abstract: A steam-generating warming article 1 which has a steam generating element 2 making use of chemical energy and is adapted to supply steam while in contact with a human body. The article 1, while in contact with the body, maintains the skin surface temperature at 38° to 49° C. for 3 to 15 hours and cumulatively generates 0.5 to 12 mg/3 hr·cm2 of steam. The steam-generating warming article 1 is used to improve the human body's physiology. The steam generating element 2 is 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.

Abstract: A steam-generating warming article 1 which has a steam generating element 2 making use of chemical energy and is adapted to supply steam while in contact with a human body. The article 1, while in contact with the body, maintains the skin surface temperature at 38° to 49° C. for 3 to 15 hours and cumulatively generates 0.5 to 12 mg/3 hr·cm2 of steam. The steam-generating warning article 1 is used to improve the human body's physiology. The steam generating element 2 is 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.

Abstract: The present invention is a liquid seasoning containing the following (A), (B), and (C): (A) 0.4 to 8% by mass of sodium (B) 0.01 to 4% by mass of flavonoid (C) 1 to 10% by mass of ethanol wherein, the flavonoid (B) satisfies the formula (1) and/or has one or more OH groups on the A-ring or B-ring in a molecule and no OH group at the position adjacent to the OH group (ortho position). Y/(X+Y)=0.05 to 1??formula (1) wherein, X and Y represent the following numbers, respectively: X; the number of OH group bonded to benzene rings in a molecule of the flavonoid, Y; the number of OCH3 group bonded to benzene rings in a molecule of the flavonoid.

Abstract: A steam-generating warming article 1 which has a steam generating element 2 making use of chemical energy and is adapted to supply steam while in contact with a human body. The article 1, while in contact with the body, maintains the skin surface temperature at 38° to 49° C. for 3 to 15 hours and cumulatively generates 0.5 to 12 mg/3 hr·cm2 of steam. The steam-generating warning article 1 is used to improve the human body's physiology. The steam generating element 2 is 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.

Abstract: 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.

Abstract: 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.

Abstract: 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.