Abstract: Disclosed is a chocolate bar containing sucrose palmitate and having a cacao mass content of 35 mass % or more, wherein (i) a sucrose palmitate content is between 0.2 mass % and 0.5 mass % inclusive, and a thickness of the chocolate bar is between 1 mm and 3 mm, inclusive, or (ii) a sucrose palmitate content is between 0.1 mass % and 0.5 mass %, inclusive, and a thickness of the chocolate bar is between 1 mm and 2 mm, inclusive.

Abstract: An impregnated food in which a solid edible material is impregnated with a liquid food having a viscosity of 10,000 to 100,000 mPa·s at 35° C. has a good taste of the liquid food, has nevertheless a not hard texture, and achieves a sense of unity between the solid edible material and the liquid food. The impregnated food can be produced by a process for producing an impregnated food, wherein in a hermetically closed system, the system is pressurized in a state where a solid edible material is made contact with a liquid food, and then, the pressure in the system is returned to the atmospheric pressure.

Abstract: An impregnated food in which a solid edible material is impregnated with a liquid food having a viscosity of 10,000 to 100,000 mPa·s at 35° C. has a good taste of the liquid food, has nevertheless a not hard texture, and achieves a sense of unity between the solid edible material and the liquid food. The impregnated food can be produced by a process for producing an impregnated food, wherein in a hermetically closed system, the system is pressurized in a state where a solid edible material is made contact with a liquid food, and then, the pressure in the system is returned to the atmospheric pressure.

Abstract: An impregnated food in which a porous solid edible material is impregnated with an air-bubble-containing food material achieves a sense of unity between the porous solid edible material and the air-bubble-containing food material, and presents unprecedented light texture and aftertaste.

Abstract: An impregnated food in which a solid edible material is impregnated with a liquid food having a viscosity of 10,000 to 100,000 mPa·s at 35° C. has a good taste of the liquid food, has nevertheless a not hard texture, and achieves a sense of unity between the solid edible material and the liquid food. The impregnated food can be produced by a process for producing an impregnated food, wherein in a hermetically closed system, the system is pressurized in a state where a solid edible material is made contact with a liquid food, and then, the pressure in the system is returned to the atmospheric pressure.

Abstract: A system for crushing and discharging a powder and granular material that has become caked in a storage tank has a device for supplying compressed air that is used to activate machines as well as to blow up and deliver crushed material, a drilling machine which has drilling rotary blades that rotate at the distal end of a casing to drill a guide hole in the caked material for discharging crushed material by applying impact and rotation to the rotary blades by means of compressed air, and a crusher which has crushing blades to cut the opening edge of the drilled guide hole and to crush the periphery of the guide hole. A guide hole for discharging crushed grain is drilled in the caked grain by applying impact and rotation to the rotary blades of the drilling machine by use of compressed air, and after the guide hole has been drilled, crushing is carried out with the crusher. Since not electricity but compressed air is employed, it is possible to eliminate the fear of a spark being generated.