The present invention provides lactic acid bacterium-containing chocolate containing a lactic acid bacterium in a living state, wherein the average particle size of the solid particles in the lactic acid bacterium-containing chocolate is larger than 1 m and less than 9 m, and a manufacturing method thereof.

The present invention addresses the problem of providing a non-lauric, non-trans, and non-tempering oil and/or fat for chocolate that is less likely to have blooming over a long period of time even in the case of chocolate containing a large amount of cacao components or cocoa butter. The aforementioned problem is solved by incorporating, into a typical non-lauric, non-trans, and non-tempering oil and/or fat for chocolate, a specific amount of a triglyceride bound with one behenic acid, one saturated fatty acid having from 16 to 20 carbons, and one unsaturated fatty acid having from 16 to 20 carbons.

The problem of providing an oily food for inhibiting water migration in frozen confectionery, the oily food being highly versatile and more effective in inhibiting water migration and being capable of application by spraying is addressed. The problem can be solved by use of an oily food for inhibiting water migration in frozen confectionery, the oily food satisfying the following requirements: 1. having a yield value of 1.7 to 12 Pa at 40 C.; 2. having plastic viscosity of 70 to 260 mPa.Math.s at 40 C.; 3. having a value of yield value/plastic viscosity of 10 or greater; and 4. having an oil content of 44 to 80 wt %.

A coated stuffed pretzel and method for making the coated stuffed pretzel is provided. A pretzel that has already been baked has first, second and third pretzel openings. A layer of chocolate is deposited in the first and second openings pretzel openings, then a filling and chocolate is deposited on the layer of chocolate, thus stuffing the first and second pretzel openings. The pretzel is cooled and then is moved through a chocolate bath where an outer chocolate layer is applied. Then, toppings are added on the chocolate coating. The pretzel is cooled and the toppings are held in place when the chocolate outer layer solidifies. Thus, the pretzel that has already been baked is transformed into the coated stuffed pretzel. The coated stuffed pretzels can be coated with any topping and stuffed with any filling, for example caramel. The coated stuffed pretzels have a handle portion.

A puffed grain flour food with high polyphenol content showing unsuppressed puffing is provided. A puffed grain flour food containing any of the following cacao compositions (a) to (d): (a) a cacao composition having a particle size distribution in the range of 10 ?m to 1.5 mm and containing undisrupted cacao bean cells, (b) a cacao composition having a free fat content of 60% by weight or lower based on oil content, (c) a cacao composition containing 30% or more of undisrupted cacao bean cells in cacao bean cells, and (d) a cacao composition containing undisrupted cacao bean cells, which has a breaking strength of 3 kgf or lower.

A puffed grain flour food with high polyphenol content showing unsuppressed puffing is provided. A puffed grain flour food containing any of the following cacao compositions (a) to (d): (a) a cacao composition having a particle size distribution in the range of 10 ?m to 1.5 mm and containing undisrupted cacao bean cells, (b) a cacao composition having a free fat content of 60% by weight or lower based on oil content, (c) a cacao composition containing 30% or more of undisrupted cacao bean cells in cacao bean cells, and (d) a cacao composition containing undisrupted cacao bean cells, which has a breaking strength of 3 kgf or lower.

A baked confectionary with high polyphenol content showing little bitterness and astringency, and favorable texture is provided. A baked confectionary containing any of the following cacao compositions (a) to (d): (a) a cacao composition having a particle size distribution in the range of 10 ?m to 1.5 mm and containing undisrupted cacao bean cells, (b) a cacao composition having a free fat content of 60% by weight or lower based on oil content, (c) a cacao composition containing 30% or more of undisrupted cacao bean cells in cacao bean cells, and (d) a cacao composition containing undisrupted cacao bean cells, which has a breaking strength of 3 kgf or lower.

The disclosure relates to a process for producing a confectionery product comprising heat resistant chocolate or a heat resistant compound mass and to the confectionery product, which is produced by this process. The process utilizes spraying water and/or a polyol (such as a sugar alcohol or a sugar) solution onto chocolate or a compound mass thereby inducing the formation of heat resistant chocolate or a heat resistant compound mass.

An object of the present invention is to provide an food additive capable of improving quality and physical properties such as water retention, shape retention, and dispersion stability at the time of adding to foods such as processed foods and scarcely impairing characteristics such as original texture and flavor of food, and also to provide foods comprising the food additive. That is, the present invention provides a food additive comprising an anion-modified cellulose nanofibers and food including the food additive.

A multilayer body comprising a sealing layer (A) comprising a thermoplastic resin, an oxygen absorption layer (B) comprising a thermoplastic resin and iron powder, an odor absorption layer (C) comprising a thermoplastic resin and an inorganic base, and an oxygen barrier layer (D) having oxygen barrier properties, the layers being laminated in a described order.