Abstract: A heating device of a food material that can heat a food material while preventing oxidation reaction and the like of the food material as much as possible is provided. A food material 8 is held under a reductive atmosphere where air is eliminated by filling superheated steam in a heating chamber 10 at a pressure exceeding an atmospheric pressure. Thus, because the food material 8 is heated under the reductive atmosphere where air is eliminated by filling the superheated steam, not under a conventional atmosphere where oxygen and nitrogen exist. Therefore, a Maillard reaction and an oxidation reaction can be suppressed, and a thermochemical reaction which could not be caused in the conventional heating method is caused in the food material 8. Thereby, it can be expected that the heated food material 8 acquires a characteristic which did not exist in the past, with less degradation.

Abstract: A heating device of a food material that can heat a food material while preventing oxidation reaction and the like of the food material as much as possible is provided. A food material 8 is held under a reductive atmosphere where air is eliminated by filling superheated steam in a heating chamber 10 at a pressure exceeding an atmospheric pressure. Thus, because the food material 8 is heated under the reductive atmosphere where air is eliminated by filling the superheated steam, not under a conventional atmosphere where oxygen and nitrogen exist. Therefore, a Maillard reaction and an oxidation reaction can be suppressed, and a thermochemical reaction which could not be caused in the conventional heating method is caused in the food material 8. Thereby, it can be expected that the heated food material 8 acquires a characteristic which did not exist in the past, with less degradation.

Abstract: Plant sterol is stably dispersed in a water-based food product or emulsified food product without detracting from the flavor of the food product. A complex of plant sterol and egg yolk lipoprotein is provided. This complex can be obtained by stirring and mixing egg yolk liquid and plant sterol (preferably 185 parts by mass or less of plant sterol per 1 part by mass of egg yolk solids) in a water-based medium. This complex can be used in food products as a liquid dispersion or can be used as a dried powder.

Abstract: Problems to be Solved by the Invention: Plant sterol is stably dispersed in a water-based food product or emulsified food product without detracting from the flavor of the food product. Means for Solving the Problems: A complex of plant sterol and egg yolk lipoprotein is provided. This complex can be obtained by stirring and mixing egg yolk liquid and plant sterol (preferably 185 parts by mass or less of plant sterol per 1 part by mass of egg yolk solids) in a water-based medium. This complex can be used in food products as a liquid dispersion or can be used as a dried powder.

Abstract: A superheated vapor generator has a tubular, vertically extending container with closed ends. A high frequency induction heating coil is wound around the container. A heating medium is placed in the container and is made from material heatable by electromagnetic conduction. A number of vapor passages extend through the heating medium longitudinally of the tubular container. The tubular container has a heating section with the heating coil and a non-heating section under the heating section. Material for superheated vapor is supplied through a supply passage from a position above the heating medium to the non-heating section. A passage structure is provided in the non-heating section for flow of material supplied through the supply passage therethrough into the vapor passages of the heating medium. A discharge passage is formed above the heating medium. A discharge passage is formed above the heating medium for discharging superheated vapor.

Abstract: A cable supporting member includes a supporting section 11 having grooves 9a and 9b formed therein for receiving cables 5, and a pair of side sections 13a and 13b formed integrally with the supporting section 11. Each side section has an upper surface inclined in such a manner that its thickness gradually decreases with the distance from the supporting section 11 toward its outer edge. Installation of cables can be easily performed by fitting ordinary communication cables or the like in the grooves and laying flexible floor covering elements on the cable supporting member fitted with the cables. Since core wires need not be embedded in the cable supporting member, it is unnecessary to connect the cable on the cable supporting member to communication cables etc. Also, after installation, the outside appearance of the floor is not spoiled by the cable supporting member.