| 摘要 |
PROBLEM TO BE SOLVED: To provide a seeding agent by which properly tempered chocolate dough is obtained by addition of a small amount of a seeding agent without increasing an amount of the agent to be added even in a tempering process at higher temperature than normal temperature, and a manufacturing method of chocolate dough using the seeding agent.SOLUTION: A seeding agent contains stabilized crystal of StOSt, and one kind or more selected from lecithin and polyglycerol condensed ricinoleic acid ester, (note that StOSt denotes 1,3-distearoyl-2-oleoyl glycerol). Further, in a manufacturing method of chocolate dough, the seeding agent is added to chocolate dough of a melted liquid state at 32 to 40°C, and the dough is held for 5 minutes or more at the temperature of 32 to 40°C.SELECTED DRAWING: None |
