Abstract: A pretzel stick having a hollow portion along a longitudinal center is prepared by baking a material which consists essentially of 100 parts by weight of grain flour, 5-50 parts by weight of saccharides, 5-60 parts by weight of oils and fats, and 0-60 parts by weight of starch. The preparation process of the pretzel stick comprises the steps of preparing the material, extruding the material through a ring nozzle so that the extruded material has a cylindrical shape with a hollow portion along the longitudinal center thereof, baking the extruded material, cutting the baked material to a constant length, and injecting a filling material having an adjusted viscosity into the hollow portion.

Abstract: A raw material cacao for chocolate may be improved and enriched in its aroma, thereby providing a chocolate whose consumption results in increased mental concentration, and which has an improved cacao aroma and reduced sweetness. The chocolate of the invention is produced by using the improved and enriched cacao nibs produced by an alkali-treatment of cacao beans. The process for producing the chocolate using cacao nibs of improved and enriched aroma comprises removing shells and germs from raw or semi-roasted cacao beans to prepare cacao nibs, adding an alkali thereto and stirring for reaction thereof with the alkali, subsequently drying and roasting the same and finally grinding and pulverizing the alkali-treated cacao nibs to prepare a cacao mass to be used for producing the chocolate in the conventional way. The alkali is preferably calcium hydroxide.

Abstract: A chocolate includes a glucide that comprises a hydrogenated isomaltulose and a sugar showing a hygroscopic property and an emulsifying agent that comprises a lecithin and any of lipophilic emulsifying agents except for the lecithin. The chocolate may further includes at least one selected from the group consisting of calcium salts, calcium containing materials, magnesium salts and magnesium containing materials.

Abstract: A process of preparing mineral-enriched cacao-nibs for improving the utilization of mineral, by adding an aqueous solution containing at least one mineral to cacao-nibs obtained by treating raw or semi-roasted cacao beans with a winnower to remove shells and germs, reacting the cacao-nibs with the added mineral under heat and pressure conditions, followed by drying and roasting the resulting cacao-nibs.

Abstract: A sugar-coated article having palatinose used as a coating material for a sugar-coating layer of the sugar-coated article, whereby the article having an extremely soft initial biting mouth-feel is formed. A content of palatinose in the coating material in the sugar-coating layer is 25 to 100%.

Abstract: A heat-resistant chocolate is obtained by adding an O/W type emulsion which is an emulsion of fine particles of oils and fats in water as the continuous phase, to a chocolate, thereby to impart heat resistance to the chocolate while maintaining good taste and a good property of dissolving in the mouth. The O/W type emulsion contains 20-70% water, and is used in an amount from 1 to 10% of the final chocolate.

Abstract: There are disclosed substances having suppressing function for diseases relating to increase in cholesterol in animal and human bodies wherein they are obtained as an acid-insoluble fraction containing lignin which is a phenolic polymer compound extracted from wood material as a main component. The substances are a substance having suppressing function for increase in blood cholesterol, a substance having suppressing function for increase in blood pressure, and a substance having suppressing function for the cholesterol gallstone formation. There are also disclosed foods and drinks in which the above mentioned substances are contained having suppressing function for diseases relating to increase in cholesterol in animal and human bodies.

Abstract: There is disclosed a heat-resistant chocolate which is formed by dispersing and mixing a water-in-oil emulsion and a chocolate base material, wherein an oil phase and a water phase in which a hydrophilic substance is contained are mixed and emulsified with an emulsifying agent to form said water-in-oil emulsion. There is also disclosed a method for producing a heat-resistant chocolate, wherein a water-in-oil emulsion is mixed and dispersed which is formed by mixing and emulsifying an oil phase and a water phase in which a hydrophilic substance is contained using a emulsifying agent into a chocolate base material which is temperature-tempered by an usual mean, which is cooled to form a solid, after which increase in heat-resistance depending on time is contemplated.