| 摘要 |
PROBLEM TO BE SOLVED: To provide a continuous tempering method of a fat-containing chocolate state material and a device therefor. SOLUTION: This continuous tempering method of a chocolate state material is to adjust a temperature of a cooling medium performing a primary cooling (C1) higher than that of the cooling medium for performing a secondary cooling (C2). This can be performed by continuously measuring the temperature of the cooling medium for performing the secondary cooling, and also controlling the temperature of the cooling medium incorporated into the primary cooling zone (C1) as higher than the above with a electronic means such as a computer. Also, it is performed by joining the outlet port 11 of the secondary zone (C2) with the inlet port 12 of the primary zone (C1). The amount of formation of stable crystals in a tempered material is limited in the easily controllable secondary zone (C2), since the formation of the crystal is excluded in the primary zone (C1) and the amount of the crystal is kept at a prescribed necessary ratio.
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