U.S. patent application number 12/992761 was filed with the patent office on 2011-03-24 for method for processing cocoa beans.
Invention is credited to Herwig Bernaert, Nicholas Camu, Tobias Lohmueller.
Application Number | 20110070332 12/992761 |
Document ID | / |
Family ID | 40941912 |
Filed Date | 2011-03-24 |
United States Patent
Application |
20110070332 |
Kind Code |
A1 |
Bernaert; Herwig ; et
al. |
March 24, 2011 |
METHOD FOR PROCESSING COCOA BEANS
Abstract
The present invention relates to a method for processing cocoa
beans wherein fermented cocoa pulp is mixed to cocoa beans and
wherein the mixture of fermented pulp with cocoa beans is further
processed. The invention also relates to cocoa beans that are
obtained or obtainable by methods of the present invention, to the
use thereof for preparing food products, preferably chocolate
products, or cocoa products, including cocoa extracts, and to food
products and cocoa products, including cocoa extracts thereby
obtained.
Inventors: |
Bernaert; Herwig;
(Lebbeke-Wieze, BE) ; Camu; Nicholas;
(Lebbeke-Wieze, BE) ; Lohmueller; Tobias;
(Lebbeke-Wieze, BE) |
Family ID: |
40941912 |
Appl. No.: |
12/992761 |
Filed: |
May 13, 2009 |
PCT Filed: |
May 13, 2009 |
PCT NO: |
PCT/EP09/55754 |
371 Date: |
November 15, 2010 |
Current U.S.
Class: |
426/45 ; 426/631;
426/655 |
Current CPC
Class: |
A23G 1/002 20130101;
A23L 33/105 20160801 |
Class at
Publication: |
426/45 ; 426/631;
426/655 |
International
Class: |
A23G 1/30 20060101
A23G001/30; A23G 1/02 20060101 A23G001/02; A23G 1/56 20060101
A23G001/56; A23L 1/28 20060101 A23L001/28 |
Foreign Application Data
Date |
Code |
Application Number |
May 15, 2008 |
EP |
08156260.5 |
May 15, 2008 |
EP |
08156268.8 |
May 15, 2008 |
EP |
08156275.3 |
Sep 26, 2008 |
EP |
08165256.2 |
Sep 26, 2008 |
EP |
08165260.4 |
Claims
1. Method for processing cocoa beans comprising the step of mixing
fermented pulp with said cocoa beans and further processing said
mixture.
2. Method according to claim 1, comprising the steps of a)
providing fermented pulp, b) preparing a mixture of said fermented
pulp with said cocoa beans by adding said fermented pulp to said
cocoa beans, and c) processing said mixture wherein said pulp has
been fermented separately from said cocoa beans.
3. Method according to claim 1 or 2, wherein said cocoa beans are
fermented beans.
4. Method according to claim 1 or 2, wherein said cocoa beans are
unfermented beans.
5. Method according to any of claims 1 to 4, wherein said cocoa
beans are dried before mixing fermented pulp therewith.
6. Method according to any of claims 1 to 5, wherein said fermented
pulp is obtained by subjecting cocoa beans with adhering pulp to a
fermentation process, and collecting the pulp within the first
three days of said fermentation process.
7. Method according to any of claims 1 to 5, wherein said fermented
pulp is obtained by depulping unfermented cocoa beans, collecting
said pulp, and subjecting said pulp to a fermentation process.
8. Method according to claim 7, wherein said pulp is subjected to a
fermentation process in the presence of yeasts, lactic acid
bacteria (LAB), and acetic acid bacteria (AAB) for less than 52
hours.
9. Method according to claim 7 or 8, wherein pulp that is collected
according to the method of claim 6 is added as inoculum during the
fermentation process of claim 7 or 8.
10. Method according to any of claims 1 to 3, wherein said cocoa
beans are obtained by subjecting said cocoa beans to a fermentation
process in the presence of yeasts, lactic acid bacteria (LAB), and
acetic acid bacteria (AAB) for at least two days.
11. Method according to any of claims 1 to 10, wherein fermented
pulp is diluted prior to or during mixing with said cocoa
beans.
12. Method according to any of claims 1 to 11, wherein said pulp is
provided in a liquid form.
13. Method according to any of claims 1 to 12, wherein the
fermented pulp is mixed with the cocoa beans at a quantitative
ratio of fermented pulp (g dry matter) to cocoa beans (g dry
matter) of between 1:1 and 1:100.
14. Method according to any of claims 1 to 13, wherein further
processing of said mixture comprises incubation of the mixture at a
temperature of between 4.degree. C. and 70.degree. C. for between
10 min and 24 hours.
15. Method according to any of claims 1 to 14, wherein the cocoa
beans obtained or obtainable by a method according to any of claims
1 to 14, have an amount of components selected from the group
comprising aroma compounds, aroma precursors, ester-precursors,
free amino acid precursors, free amino acids, aromatic bioactive
molecules, alkaloid compounds, sugars, carbohydrates, and enzymes
which is at least 10% higher or at least 10% lower than the amount
in the cocoa beans that have been subjected to a fermentation
process for at least two days.
16. Cocoa beans having an amount of components selected from the
group comprising aroma compounds, aroma precursors,
ester-precursors, free amino acid precursors, free amino acids,
aromatic bioactive molecules, alkaloid compounds, sugars,
carbohydrates, and enzymes which is at least 10% higher or at least
10% lower than in cocoa beans that have been subjected to a
fermentation process for at least two days.
17. Cocoa beans according to claim 16, having an amount of
fructose, which is higher than 1 wt %.
18. Cocoa beans according to claim 16 or 17, having an amount of
glucose, which is higher than 0.5 wt %.
19. Cocoa beans according to any of claims 16 to 18, having a ratio
of fructose to glucose which is higher than 1.
20. Cocoa beans according to any of claims 16 to 19, having an
amount of saccharose, which is higher than 1 wt %.
21. Cocoa beans according to any of claims 16 to 20, wherein said
beans are fermented cocoa beans.
22. Cocoa beans according to any of claims 16 to 20, wherein said
beans are unfermented beans.
23. Cocoa beans according to any of claims 16 to 22 obtainable by a
method according to any of claims 1 to 14.
24. Use of cocoa beans according to any of claims 16 to 23 for the
preparation of cocoa products.
25. Use of cocoa beans according to any of claims 16 to 23 for the
preparation of food products, preferably chocolate products.
26. Cocoa product selected from the group comprising cocoa powder,
cocoa extract, cocoa liquor, cocoa mass, cocoa butter and cocoa
cake, prepared with one or more cocoa beans according to any of
claims 16 to 23.
27. Food product, preferably a chocolate product, prepared with one
or more cocoa beans according to any of claims 16 to 23 and/or with
one or more cocoa products according to claim 26.
Description
TECHNICAL FIELD
[0001] The present invention relates to a method for processing
cocoa beans wherein fermented cocoa pulp is used for the processing
of cocoa beans. The invention further relates to cocoa beans
obtained or obtainable by carrying out a method of the present
invention and to uses thereof for preparing cocoa products,
including cocoa extracts, and/or food products. The invention
further relates to cocoa products, including cocoa extracts, and
uses thereof for preparing food products. The invention also
relates to food products prepared with cocoa beans and/or cocoa
products as defined herein.
BACKGROUND
[0002] Cocoa beans are the principal raw material for chocolate
production. These beans are derived from the fruit pods of the tree
Theobroma cacao, which is cultivated in plantations in the
equatorial zone, e.g., in Ivory Coast, Ghana, and Indonesia. The
cocoa beans are embedded in a mucilaginous pulp inside the pods.
Raw cocoa beans have an astringent, unpleasant taste and flavour,
and have to be microbially fermented, dried, and roasted to obtain
the desired characteristic cocoa flavour and taste. Chocolate
flavour is influenced by the origin of the cocoa beans, the cocoa
cultivars, the on-the-farm fermentation and drying process, and the
roasting and further processing performed by the chocolate
manufacturer.
[0003] After removal of the beans from the pods, the first step in
cocoa processing for example for the cocoa variety forastero is a
spontaneous 6 to 10-day fermentation of beans and pulp in heaps,
boxes, baskets, or trays. During such process, the beans are freed
from adhering pulp. At the end of this period the decomposed pulp
is generally washed away by water and the beans dried to produce
the cocoa beans of commerce.
[0004] However, the spontaneous cocoa fermentation process is very
inhomogeneous and suffers from great variations in both microbial
counts and species composition and hence metabolites. The
variations seem to depend on many factors including country, farm,
pod ripeness, post-harvest pod age and storage, pod diseases, type
of cocoa, variations in pulp/bean ratio, the fermentation method,
size of the batch, season and weather conditions, the turning
frequency or no turning, the fermentation time, etc. which makes
reproducibility of fermentation particularly difficult. Because the
uncontrolled nature of the usual fermentation process, particularly
with respect to the lack of control over the growth and development
of microorganisms and metabolic production during the process, the
quality of the finished cocoa beans is variable.
[0005] Subsequent drying of fermented beans may for instance
comprise artificial drying in a current of hot-air or by spreading
out the cocoa beans in the sun to dry. The roasting step involves
Maillard reactions between reducing sugars and hydrolysis products
of proteins, especially peptides and free amino acids.
Unfortunately, also the conditions for drying and roasting are not
always adequately controlled. In addition, dried cocoa beans can
also be damaged during their transport to the countries specialized
in the downstream processing of the beans.
[0006] Attempts have been made in the prior art to control
fermentation parameters. For instance, WO 2007/031186 discloses a
method to regulate the fermentation of plant material consisting of
cocoa beans and/or pulp by adding to said plant material specific
bacterial cultures containing at least one lactic acid bacterium
and/or at least one acetic acid bacterium at different times during
the fermentation process.
[0007] U.S. Pat. No. 5,342,632 discloses a method for treating
cocoa beans for improving fermentation comprising removing and
separating a portion of the pulp from fresh cocoa beans and
fermenting the partly depulped cocoa beans under highly aerobic
conditions.
[0008] However, fermentation parameters remain difficult to control
in prior art methods and industry must therefore address a wide
variability in the composition of a batch of processed cocoa beans.
Also there remains a need in the art for further controlling
fermentation processes of cocoa beans in order to obtain highly
flavoured cocoa beans of good quality.
SUMMARY
[0009] The present invention provides a solution to at least some
of the above-mentioned problems by providing a method for
controlling the processing of cocoa beans.
[0010] The invention provides a method for processing cocoa beans
into cocoa products having excellent flavour and/or organoleptic
properties. The invention provides high-flavoured cocoa beans by
means of a simpler, faster, more controllable and reproducible
process. In addition, the present method provides cocoa beans
having increased levels of endogenous sugars. More in particular,
the present invention encompasses the use of fermented cocoa pulp
for improving processing of fermented and unfermented cocoa beans.
In the present method pulp that has been fermented is added to
cocoa beans, either fermented and unfermented cocoa beans, both are
mixed together and further processed. The fermented pulp can be
obtained in various ways.
[0011] In a first embodiment, the invention is directed to a method
for processing cocoa beans comprising the step of mixing fermented
pulp with said cocoa beans and further processing said mixture.
[0012] In a more particular embodiment, the invention relates to a
method for processing cocoa beans comprising the step of adding
fermented pulp to cocoa beans, wherein said pulp is pulp that has
been fermented separately from said cocoa beans, and wherein a
mixture of said cocoa beans and said fermented pulp is prepared,
followed by further processing of said mixture.
[0013] In other words, the present method for processing cocoa
beans preferably comprises the steps of: [0014] a) providing
fermented pulp, [0015] b) preparing a mixture of said fermented
pulp with said cocoa beans by adding said fermented pulp to said
cocoa beans, and [0016] c) processing said mixture [0017] wherein
said pulp has been fermented separately from said cocoa beans.
[0018] In one embodiment, said cocoa beans are fermented beans and
either dried or freshly fermented beans.
[0019] In another embodiment, said cocoa beans are unfermented
beans and either dried or freshly unfermented beans.
[0020] In another embodiment, a method is provided wherein said
cocoa beans are dried before mixing fermented pulp therewith. In
other words, the invention provides the step of mixing fermented
pulp to dried cocoa beans, either fermented or unfermented
beans.
[0021] The invention further provides a method wherein the
fermented pulp may be diluted before or during mixing with the
cocoa beans. In other words, a method is provided wherein fermented
pulp is diluted prior to or during admixing of said pulp to said
cocoa beans. In an embodiment, said fermented pulp is provided in a
liquid form.
[0022] The present method is further characterised in that the
fermented pulp is mixed with the cocoa beans at a quantitative
ratio of fermented pulp (g dry matter) to cocoa beans (g dry
matter) of between 1:1 and 1:100.
[0023] Also, the invention provides a method wherein processing of
said mixture comprises incubation of the mixture at a temperature
of between 4.degree. C. and 70.degree. C. for between 10 min and 24
hours.
[0024] The present invention thus encompasses the fermentation of
pulp. Subsequently, the fermented pulp and cocoa beans, either
freshly (i.e. not dried) fermented/unfermented, and preferably
fermented and dried or unfermented and dried cocoa beans, are
combined and incubated together.
[0025] The present processing method provides an improvement of a
conventional fermentation method of cocoa beans. The applicant has
now surprisingly shown that treatment of cocoa beans with fermented
cocoa pulp has significant beneficial effects on cocoa flavour. The
present method allows excellent flavour formation in the cocoa
beans and permits to obtain highly-flavoured cocoa products having
excellent organoleptic properties. In particular, the present
method enables to provide highly fruity-tasting cocoa with reduced
heavy taste and aftertaste intensity; and with improved fruity,
flowery and herbaceous notes.
[0026] The Applicants have also shown that by applying a method
according to the invention, it is possible to improve the quality
and flavor of poorly fermented beans, i.e. beans that have
undergone suboptimal conditions during fermentation.
[0027] Moreover, the present method permits to provide the above
enumerated effects in unfermented cocoa beans as well, and thus
permits to upgrade the quality and flavor of unfermented beans as
well.
[0028] In a second aspect, the invention relates to cocoa beans
that have an amount of components selected from the group
comprising aroma compounds, aroma precursors, ester-precursors,
free amino acid precursors, free amino acids, aromatic bioactive
molecules, alkaloid compounds, sugars, carbohydrates, and enzymes
which is at least 10% higher or at least 10% lower than in cocoa
beans that have been subjected to a fermentation process of at
least two days.
[0029] In an embodiment, said cocoa beans are fermented beans. In
another embodiment, said cocoa beans are unfermented beans.
[0030] In a preferred embodiment, the invention relates to cocoa
beans that are obtained or obtainable by a method according to the
invention.
[0031] In particular, the invention relates to cocoa beans that
have an amount of sugars, preferably selected from the group
comprising fructose, glucose, and saccharose, which is at least 10%
higher than in cocoa beans that have been subjected to a
conventional fermentation process, i.e. a fermentation of at least
two days but not including the addition during or after this
fermentation of separately fermented pulp.
[0032] In an embodiment, the invention relates to cocoa beans
having an amount of fructose which is higher than 1 wt % and
preferably higher than 2 wt %. In another embodiment, the invention
relates to cocoa beans having an amount of glucose which is higher
than 0.5 wt % and preferably higher than 0.8 wt %. In another
embodiment, the invention relates to cocoa beans, having an amount
of saccharose, which is higher than 1 wt %, preferably higher than
1.5 wt %. In still another embodiment, the invention relates to
cocoa beans having a ratio of fructose to glucose, which is higher
than 1, and preferably higher than 2.
[0033] In another aspect, the invention also relates to the use of
cocoa beans according to the invention for preparing cocoa products
such as cocoa powder, cocoa extract, cocoa liquor, cocoa mass,
cocoa butter and cocoa cake, and/or for preparing food products,
such as chocolate products.
[0034] The invention further relates to a cocoa product selected
from the group comprising cocoa powder, cocoa extract, cocoa
liquor, cocoa mass, cocoa butter and cocoa cake, prepared with one
or more cocoa beans according to the invention, and to uses
thereof, e.g. for preparing food products such as chocolate
products.
[0035] The invention further provides a food product, preferably a
chocolate product, prepared with one or more cocoa beans and/or
with one or more cocoa products according to the present invention
and to various uses of such food product.
[0036] The invention also further provides a cocoa extract prepared
with one or more of cocoa beans according to the present invention
and to various uses of such cocoa extract.
[0037] It has been shown that by carrying out a method according to
the invention cocoa beans can be obtained having enhanced levels of
sugars. In accordance with the invention, by adding fermented pulp
to cocoa beans the amount of sugar in the fermented beans can be
significantly increased, and in particular the amount of
saccharose, fructose and sucrose can be improved, compared to those
present in conventionally fermented beans. In addition, by adding
fermented pulp to cocoa beans, higher ratios of fructose to sucrose
can be obtained compared to cocoa beans that have been
conventionally fermented.
[0038] Also, addition of the fermented pulp to the beans has a
beneficial effect on the taste of the cocoa beans and the chocolate
products prepared therefrom. In particular it permits to reduce the
bitterness of the obtained cocoa beans and of the chocolate
products prepared therefrom. The present invention is thus
particularly beneficial as it permits to reduce the amounts of
(exogenous) sugars that are added for preparing chocolate from
cocoa beans according to the invention. Thus, using the present
cocoa beans, fewer sugars need to be added when preparing chocolate
from the present cocoa beans to obtain good tasting chocolate.
[0039] In addition, while in the prior art chocolate containing
high amounts of cocoa solids, e.g. chocolate containing more than
30 wt % of dry fat free cocoa solids based on the theobromine
level, usually has a bitter taste. On the contrary using the
present cocoa beans to prepare this type of chocolate now permits
to obtain chocolate containing relatively high amounts of cocoa
solids with a surprisingly reduced bitter taste.
[0040] Further, the invention thus permits to upgrade (improve) the
flavour and quality of poorly fermented beans, i.e. beans that have
undergone a suboptimal fermentation process, and to provide highly
fruity-tasting beans by adding fermented pulp to the fermented
beans.
[0041] Moreover, as has been demonstrated herein, the present
method also permits to upgrade the flavour and quality of
unfermented beans by adding fermented pulp to the unfermented
beans, such that also this type of beans can be used, e.g. to
prepare cocoa products and chocolate products. Hence, the present
method permits to use unfermented beans in a chocolate making
process.
[0042] It is unexpected that the above-indicated effects can be
achieved by adding fermented pulp to the beans especially since
there is no indication in the prior art that fermented pulp, which
during a spontaneous fermentation will decompose and drain away,
may be re-used for processing cocoa beans, and may even induce the
herein disclosed beneficial effects. Also, it is highly
surprisingly that the herein disclosed improvements can be achieved
in view of the limited time period during which the cocoa beans and
the fermented pulp are co-incubated.
[0043] With the insight to better show the characteristics of the
invention, some preferred embodiments and examples are described
hereafter.
DESCRIPTION OF THE DRAWINGS
[0044] FIG. 1 illustrates the levels of sugars such as saccharose,
fructose and glucose measured in fermented cocoa beans that have
been obtained by conventional fermentation, compared to those in
fermented cocoa beans that have been processed with fermented pulp
according to a method of the present invention.
[0045] FIG. 2 shows the results of a taste panel experiment
conducted on control chocolate and on chocolate prepared from
unfermented cocoa beans that have been processed with fermented
pulp according to a method of the present invention.
[0046] FIG. 3 shows the results of a taste panel experiment
conducted on chocolate prepared with conventionally fermented cocoa
beans and fermented cocoa beans that have been processed with
fermented pulp according to a method of the present invention.
DETAILED DESCRIPTION OF THE INVENTION
[0047] In a first aspect, the present invention is directed to a
method for processing cocoa beans. While the present invention
primarily relates to the processing of the cocoa beans of the major
cocoa plant species, Theobroma cacao, the invention is not limited
solely to this species and further includes the subspecies T. cacao
cacao and T. cacao sphaerocarpum. For example, many cocoa varieties
are hybrids between different species; an example of such a hybrid
is the trinitario variety. In accordance with the present invention
cocoa beans obtained from various varieties such as Criollo,
Forastero or Trinitario may therefore be used in a method of the
present invention.
[0048] The term "cocoa beans" as used herein is intended to refer
to cocoa beans or cocoa seeds as such as well as parts thereof and
includes cocoa nibs.
[0049] The term "pulp" in accordance with the present invention
relates to the mucilaginous plant material in which cocoa beans are
embedded inside the cocoa pods.
Method
[0050] The present method is directed to a method for processing
cocoa beans. Said method comprises the step of preparing a mixture
of fermented pulp with said cocoa beans and further processing said
mixture. The pulp is in particular obtained separately from the
cocoa beans and will be processed with these cocoa beans.
[0051] The present method encompasses the processing of cocoa beans
which may be unfermented beans or fermented cocoa beans. The cocoa
beans may be fresh (i.e. not dried) or dried.
[0052] In this context, the term "unfermented" cocoa beans used is
intended to refer to cocoa beans that have been liberated from
cocoa pods and that have not yet germinated. The term "fermented
cocoa beans" is intended to refer to cocoa beans that have been
fermented, preferably for at least two days.
[0053] Cocoa beans used in the present method may comprise depulped
as well as non-depulped cocoa beans. The term "non-depulped" cocoa
beans refers to cocoa beans that have not been liberated from their
pulp. The term "depulped" cocoa beans refers to cocoa beans that
have been essentially liberated of their pulp. Preferably
"essentially liberated" refers to the removal from the cocoa beans
of more than 60%, preferably more than 65, 70, 75, 80, 85, 90, 95,
97, or 99% by weight of pulp based upon the original total combined
weight of beans and pulp.
[0054] In one preferred embodiment, the invention relates to a
method wherein said cocoa beans are fermented beans, more
preferably dried fermented beans.
[0055] In another embodiment, the invention relates to a method
wherein said cocoa beans are freshly fermented beans, i.e.
fermented beans that have not been dried.
[0056] In yet another embodiment, the invention relates to a method
wherein said cocoa beans are unfermented beans, and for instance
dried unfermented beans.
Cocoa Pulp
[0057] In accordance with the present invention, fermented cocoa
pulp is obtained in various ways.
[0058] In a first embodiment, the invention provides a method
wherein said fermented pulp is obtained by subjecting cocoa beans
with adhering pulp to a fermentation process, and collecting the
pulp within the first three days of said fermentation process, and
for instance within one, two or three days of the fermentation
process. Thus, this embodiment of the method comprises the
collection of pulp that drains away during a conventional
fermentation process of cocoa beans and the use thereof as
fermented pulp in the present method.
[0059] In a second embodiment, the invention provides a method
wherein fermented pulp is obtained by depulping unfermented cocoa
beans, collecting said pulp, and subjecting said pulp to a
fermentation process.
[0060] In this second embodiment, cocoa pulp is obtained,
preferably from cocoa beans which have been liberated from their
surrounding pulp quickly after pod harvest, with the result that
the microbial processes which usually begin upon storage or
fermentation of cocoa beans have not yet started as far as
possible. This is achieved for example by removing the cocoa beans
of healthy pods as quickly as possible preferably within fewer than
10, particularly 5 days after harvest. The cocoa beans are then
immediately liberated of pulp that surrounds them. Various ways are
known in the art for depulping cocoa beans, including for example
mechanical means, assisted by washing. The pulp is recuperated.
[0061] In a further step, fermented pulp is prepared by subjecting
the recuperated cocoa pulp to a fermentation process. In general,
the pulp is microbiologically sterile when healthy, undamaged pods
are opened aseptically. Microbial fermentation starts when the pulp
is inoculated with microorganisms, either accidentally at the
manual opening of the pods or via controlled addition.
[0062] Preferably fermentation of said pulp comprises a
fermentation in the presence of yeasts, lactic acid bacteria (LAB),
and acetic acid bacteria (AAB) for less than 52 hours, and for
instance for less than 50, 45, 40, 35, 30, 24 hours, according to
procedures known in the art. For instance the pulp can be fermented
in boxes or vessels, preferably with a mixing unit. Fermentation
can be done under anaerobic and aerobic condition at a temperature
of for instance between 20 and 75.degree. C. and for instance of
between 24.degree. C. and 71.degree. C. or for instance between 20
and 52.degree. C.
[0063] In another preferred embodiment, fermentation of said pulp
can be done by adding specific microbial starter cultures to the
pulp that has been separated from cocoa beans. Suitable examples of
starter cultures are for instance described in WO 2007/031186,
which is incorporated herein by reference. In an example, pulp is
fermented with a microbial starter culture, e.g. for less than 24
hours at a temperature of between 25.degree. C. and 40.degree.
C.
[0064] In a third embodiment, the invention provides a method
wherein pulp is collected according to the method of the
above-mentioned first embodiment and is added as inoculum during
the pulp fermentation process according to the above-mentioned
second embodiment. In other words, the invention provides for the
use of fermented pulp as inoculum during the fermentation process
of freshly harvested pulp material.
[0065] During fermentation, the pulp, containing about 80% water,
18% sugars, 1.5% citric acid, pectin and minor quantities of amino
acids and mineral salts, becomes host to a wide range of microbial
activities: e.g., yeasts transform sugars into alcohol, acetic acid
bacteria will metabolize alcohol into acetic acid, and lactic acid
bacteria will change sugars into lactic acid. With the help of
pectinolytic enzymes, the pulp loses its mucilaginous nature.
[0066] Fermented pulp obtained in accordance with the present
invention can be diluted with water, e.g. at a dilution rate with
water of between 1:1 and 1:10 and of for instance 1:1, 1:2, 1:4 or
1:10.
Cocoa Beans
[0067] In accordance with the present invention, various sources of
cocoa beans can be further processed. The cocoa beans may include
fermented or unfermented cocoa beans.
[0068] In a preferred embodiment said cocoa beans are fermented
cocoa beans. Preferably, fermented cocoa beans from preferably
freshly harvested pods are used. Fermented cocoa beans used in the
present method may comprise depulped as well as non-depulped cocoa
beans that have been fermented, preferably for at least two
days.
[0069] Fermented cocoa beans are obtained in accordance with the
present invention by fermenting depulped and/or non-depulped cocoa
beans in the presence of yeasts, lactic acid bacteria (LAB), and
acetic acid bacteria (AAB) for at least two days. Fermentation of
cocoa beans may comprise a fermentation in the presence of yeasts,
lactic acid bacteria (LAB), and acetic acid bacteria (AAB) for at
least one day, and for instance for 1, 2, 3, 4, 5 up to 10 days,
according to procedures known in the art. For instance the cocoa
beans with or without adhering pulp can be fermented in boxes or
vessels, preferably with a mixing unit. Fermentation can be done
under anaerobic and aerobic condition at a temperature of for
instance between 20 and 75.degree. C. and for instance of between
24.degree. C. and 71.degree. C., and includes pH changes during
fermentation.
[0070] Fermented cocoa beans can be dried or not. If they are
dried, preferably, said drying is performed by means of
conventional drying techniques such as e.g. sun, microwave, hot
air, commonly known in the art. Preferably, in such case the cocoa
beans are dried until a moisture content of the mixture of less
than 10%, especially until a moisture content of 9, 8, 7, 6, or 5%,
is reached.
[0071] In another preferred embodiment said cocoa beans are
unfermented cocoa beans.
Mixture
[0072] In a further embodiment of the present method a mixture is
prepared of fermented pulp with cocoa beans as defined herein.
Preferably fermented pulp is mixed with cocoa beans.
[0073] The term "mixing" used in this context is used as synonym
for adding, feeding, or admixing fermented pulp to the cocoa beans.
In the present context, this step includes the addition of pulp
that has been fermented separately from the cocoa beans that are to
be treated or mixed therewith
[0074] More preferably said fermented pulp is added to said cocoa
beans at a quantitative ratio of fermented pulp (g dry matter) to
cocoa beans (g dry matter), of between 1:1 and 1:100, and for
instance of at least 1:1, 1:2, 1:3, and for instance at least 1:10
or at least 1:20 or 1:50. Fermented pulp may be diluted with water,
as explained above.
[0075] Subsequently, the mixture is further processed by incubation
of the mixture at a temperature of between 4.degree. C. and
70.degree. C. for between 10 min and 24 hours, and for instance at
a temperature of between 4.degree. C. and 70.degree. C. for between
30 min and 24 hours or at a temperature of between 4.degree. C. and
55.degree. C. for between 30 min and 12 hours or at a temperature
of 25 to 40.degree. C. for 30 min to 10 hours.
[0076] Optionally, if fermented or unfermented cocoa beans have
been dried, the dried cocoa beans can be rehydrated and mixed with
fermented pulp. Rehydration of the dried cocoa beans can for
instance be obtained by mixing said cocoa beans with fermented
pulp, wherein the pulp may be optionally blended with water.
Cocoa Products and Cocoa Beans
[0077] Cocoa beans according to the invention have a well-defined
and controllable composition, flavour and/or organoleptic
properties, and in particular are high-flavoured cocoa products.
Cocoa flavour may be classified according to the following
categories: cocoa flavour, acid/sharp, astringent, bitter,
raw/green, fragrant/floral, brown fruit, late sour and thick
mouthfeel. Scores for cocoa beans according to the invention may be
assessed on a point system and a high score in a category indicates
a strong intensity for a particular flavour.
[0078] In addition, the invention relates to cocoa beans that have
an amount of one or more components selected from the group
comprising: [0079] aroma compounds, such as sugar alcohols and
esters; [0080] aroma precursors, such as reduced sugars, pyrazines,
amino acids, peptides; [0081] compounds such as gamma-aminobutyric
acid (GABA) or phenylethylamine (PEA); [0082] free amino acids,
such as phenylalanine, tyrosine, alanine, tryptophan; [0083]
aromatic bioactive molecules such as polyphenols, linalol,
anandamide, cycloartenol; [0084] alkaloid compounds such as
theobromine, caffeine, [0085] polyphenols such as epicatechin or
catechin; [0086] sugars such as sucrose, fructose, saccharose;
[0087] enzymes such as proteases; [0088] sugar converting enzymes,
such as invertase; and [0089] carbohydrate converting enzymes, such
as amylase; which amount is in particular higher or lower than in
fermented cocoa beans, and preferably at least 10, 15, 20, 25%
higher or at least 10, 15, 20, 25% lower than in cocoa beans that
have not been processed with fermented pulp in accordance with the
present method. In particular, the invention relates to cocoa beans
that have an amount of one or more components as enumerated above
which is in particular higher, and preferably at least 10, 15, 20,
25% higher or which is in particular lower, and preferably at least
10, 15, 20, 25% lower than in cocoa beans that have been subjected
to a conventional fermentation process for at least two days.
[0090] The term "conventional fermentation process" refers to a
fermentation process according to techniques known in the prior art
and for a duration of at least two days.
[0091] In another embodiment, the invention provides a method as
disclosed herein, wherein the cocoa beans obtained or obtainable by
a method according to the invention have an amount of components
selected from the group comprising aroma compounds, aroma
precursors, ester-precursors, free amino acids, aromatic bioactive
molecules, alkaloid compounds, sugars, carbohydrates, and enzymes
as defined above which is at least 10% higher or at least 10% lower
than the amount in cocoa beans that are to be processed in
accordance with the present invention and that are referred to in
claim 1, i.e. that have been subjected to a conventional
fermentation process of at least two days and that have not been
processed with fermented pulp as defined herein.
[0092] In addition, the invention relates to cocoa beans that have
an adjustable amount of components such as those enumerated above.
The term "adjustable amount" as used herein is intended to refer to
the possibility, when carrying out the present method, to obtain a
well-defined amount, i.e. concentration or quantity, of components
in said cocoa beans.
[0093] In a preferred embodiment, the invention relates to cocoa
beans that have an amount of sugars, and preferably sugars selected
from the group comprising saccharose, fructose and glucose which is
at least 10% higher than in cocoa beans that have been subjected to
a fermentation process of at least two days and that have not been
processed with fermented pulp as defined herein.
[0094] In a particular embodiment, the invention relates to cocoa
beans having one or more of the following properties.
[0095] In an embodiment, the invention relates to cocoa beans
having an amount of fructose, which is higher than 1 wt % (it is %
by weight of the beans) and preferably higher than 2 wt %, and for
instance higher than 2.5 wt %.
[0096] In another embodiment, the invention relates to cocoa beans
having an amount of glucose, which is higher than 0.5 wt % (it is %
by weight of the beans), and for instance higher than 0.8 wt %.
[0097] In another embodiment, the invention relates to cocoa beans
having an amount of saccharose, which is higher than 1 wt % (it is
% by weight of the beans), and for instance higher than 1.5 wt
%.
[0098] In a preferred embodiment, the invention provides cocoa
beans having an amount of fructose, which is at least 5 times,
preferably at least 10 times higher than in beans that have been
subjected to a fermentation process of at least two days and that
have not been processed with fermented pulp as defined herein.
[0099] In another preferred embodiment, the invention provides
cocoa beans having an amount of glucose which is at least 2 times,
preferably at least 4 times higher than in beans that have been
subjected to a fermentation process of at least two days and that
have not been processed with fermented pulp as defined herein.
[0100] In yet another preferred embodiment, the invention provides
cocoa beans having an amount of saccharose which is at least 1.5
times, preferably at least 2 times higher than in beans that have
been subjected to a fermentation process of at least two days and
that have not been processed with fermented pulp as defined
herein.
[0101] In another embodiment, the invention relates to cocoa beans
having a ratio of fructose to glucose which is higher than 1, and
for instance higher than 2, or higher than 3.
[0102] In yet another embodiment, the invention provides cocoa
beans having a total amount of sugars, selected from the group
consisting of glucose, saccharose and fructose, which is at least 5
times, and for instance at least 7 times or at least 9 times higher
than in beans that have been subjected to a fermentation process of
at least two days, and that have not been processed with fermented
pulp as defined herein.
[0103] In another preferred embodiment, the invention relates to
cocoa beans, having an amount of theobromine which is higher or
lower than a value between 10000 and 16000 .mu.g/g cocoa beans and
preferably which is higher or lower than a value between 10404 and
15606 .mu.g/g cocoa beans.
[0104] In another preferred embodiment, the invention relates to
cocoa beans having an amount of phenylethylamine which is higher or
lower than an amount between 0.02-1.4 ppm.
[0105] In another preferred embodiment, the invention relates to
cocoa beans having an amount of polyphenol which is higher or lower
than an amount between 2.5-4.5 wt %. Preferably, said polyphenols
include epicatechin and catechin.
[0106] The invention in particular relates to cocoa beans that are
obtainable or obtained by a method according to the present
invention.
[0107] In another aspect, the invention also relates to cocoa
products prepared with one or more cocoa beans as defined herein.
"Cocoa products" according to the present invention are defined as
products that can be prepared using cocoa beans, and may be
selected from the group comprising cocoa powder, cocoa extract,
cocoa liquor, cocoa mass, cocoa cake, and cocoa butter. Cocoa
products can be in a liquid form or in a dry or lyophilized form,
such as in the form of granules, pellets, or a powder.
[0108] Cocoa products according to the invention can be prepared in
a form to be directly administered to an individual, and are
preferably formulated for oral consumption. By way of example, a
cocoa product according to the invention can be prepared in the
form of tablets, chewable tablets, capsules, and liquid syrup.
[0109] Cocoa products according to the invention can also be
introduced in food products. The high-flavoured cocoa beans
according to the invention are particularly suitable for the
production of high-flavoured food products.
[0110] Advantageously, the present invention permits to provide
highly-flavoured cocoa beans and highly-flavoured cocoa products
derived therefrom such as e.g. cocoa liquor, cocoa mass, cocoa
cake, cocoa powder, cocoa extract, cocoa butter.
Food Products and Extracts
[0111] In yet another aspect, the invention relates to the use of
cocoa beans as defined herein and/or of cocoa products as defined
herein for the preparation of food products, preferably chocolate
products.
[0112] The invention also relates to a food product prepared with
one or more cocoa beans as defined herein and/or with one or more
cocoa products as defined herein.
[0113] The invention thus relates to the use of cocoa beans
according to the invention for the preparation of food products,
e.g. preferably chocolate products, and to food products thereby
obtained. For this, cocoa beans according to the invention can be
conventionally processed into cocoa products such as cocoa butter,
cocoa powder, cocoa liquor, cocoa mass, and further introduced in
food products. The high-flavoured cocoa beans according to the
invention are particularly suitable for the production of
high-flavoured food products.
[0114] The term "food product" is used herein in a broad sense, and
covers food for humans as well as food for animals (i.e. a feed).
In a preferred aspect, the food is for human consumption. The food
may be in the form of a solution or as a solid, depending on the
use and/or the mode of application and/or the mode of
administration. Non limitative examples of food products which may
be obtained using cocoa beans according to the present invention
include for instance chocolate products, chocolate drinks,
nutritional beverages, beverage powders, milk-based products, ice
cream, confectionery, bakery products such as cakes and cake mixes,
fillings, cake glaze, chocolate bakery filling, doughnuts, and
dairy products.
[0115] Food products, e.g. chocolate products, comprising cocoa
beans or cocoa products derived thereof as defined herein have
improved characteristics, including for instance improved storage
stability, improved organoleptic properties such as for instance a
better flavour profile, better flavour release, prolonged flavor
retention and improved appearance, than equivalent products made
from cocoa beans that have not been pre-treated in accordance with
the present invention.
[0116] The invention provides in a particular embodiment, as
mentioned above, the cocoa beans according to the invention are
particularly suitable for preparing chocolate having a high content
of cocoa solids (e.g. containing more than 30 wt % of cocoa solids)
but which is nevertheless surprisingly sweet-tasting and
fruity-tasting.
[0117] In another embodiment, the invention encompasses the use of
cocoa beans according to the invention for the preparation of cocoa
extracts, and to cocoa extracts thereby obtained. For this, cocoa
beans according to the invention can be conventionally processed
into cocoa extracts according to techniques known in the art.
[0118] The present invention will be described in greater detail
below with the aid of the examples which follows. It goes without
saying, however, that these examples are given by way of
illustration of the invention and do not constitute in any manner a
limitation thereof.
EXAMPLES
Example 1
[0119] This example illustrates an embodiment of the present method
for processing fermented cocoa beans.
[0120] Freshly harvested ripe pods are opened and the cocoa beans
are removed. The recovered fresh cocoa beans are passed through a
depulper having an inlet for beans at one end and a pulp outlet
underneath and an outlet for depulped beans at the other end. By
using the depulper, pulp is removed from the cocoa beans and
separately recovered.
[0121] Subsequently the separated pulp is placed into usual
fermentation boxes for up to 52 hours of fermentation at a
temperature of between 26.degree. C. and 70.degree. C.
[0122] Subsequently, 10 kg of dried fermented beans are placed in a
vessel. 5 Kg of fermented pulp is added into the vessel and mixed.
The fermented beans and the fermented pulp are incubated at a
temperature of 25.degree. C. for at least 30 min. After this
incubation, the beans are removed from the vessel and dried.
[0123] The obtained dried beans are roasted in an oven at
120.degree. C. for 30 min or 140.degree. C. for 30 min. The
flavours generated by the roasting can then be evaluated by a panel
of individuals used to evaluating such flavours. Scores are
assessed on a point system. A high score in a category indicated a
strong intensity of a particular flavour. Each sample can be
evaluated for the following sensations "cocoa flavour" (derived
from Ghana beans), "acidity" (qualifies the basic taste generated
by dilute aqueous solutions of most acids), "bitterness" (qualifies
the basic taste generated by dilute solutions of various substances
such as quinine, perceived on the top of the tongue and at the back
of the palate), "astringency" (the term has been broadened to the
entire actions of polyphenols which result in sensations of a
physical nature, from the suppression of unctuousness to the
astringency in the medical sense which covers constriction and/or
crispation of the tissues), "fruity" (taste note belonging to the
bouquet and which evokes a fruit which has reached maturity: apple,
banana, pear and the like), "flowery" (corresponds to an olfactory
sensation evoking flowers in general: rose, jasmin, hyacinth, lilac
and the like), "smoky" (taste and odor of smoked ham; defect
resulting in general from drying the cocoa beans after fermentation
by means of a wood fire), "musty", and "raw" (feature of
insufficiently roasted cocoas where the flavour has not developed;
linked to astringency and acidity; "earthy" (corresponds to an
olfactory sensation that evokes raw groundnuts).
Example 2
[0124] This example illustrates another embodiment of the present
method for processing fermented cocoa beans.
[0125] Fermented pulp is obtained by subjecting cocoa beans with
adhering pulp to a conventional fermentation process and by
collecting the pulp after 24 h.
[0126] Unfermented cocoa nibs are separately obtained according to
prior art methods and dried using conventional drying
techniques.
[0127] 10 kg of the dried unfermented nibs are placed in a vessel.
5 Kg of fermented pulp is added into the vessel. The said pulp is
used at a dilution rate with water of 1:1 and mixed. The beans and
pulp are incubated at a temperature of 30.degree. C. for 30 min.
After this incubation, the beans are removed from the vessel and
dried.
[0128] The obtained dried beans can be roasted in an oven at
120.degree. C. for 30 min or at 140.degree. C. for 30 min. The
flavours generated by the roasting can then be evaluated by a panel
of individuals used to evaluating such flavours, as described for
example 1.
Example 3
[0129] This example illustrates yet another embodiment of the
present method for processing fermented cocoa beans.
[0130] Fermented pulp is obtained in a similar way as described in
example 1. Fermented cocoa beans are separately obtained according
to prior art methods. The fermented beans are not dried but
subsequently mixed with the fermented pulp.
[0131] 10 kg of non-dried fermented beans are placed in a vessel. 5
Kg of fermented pulp is added into the vessel mixed. The beans and
pulp are incubated at a temperature of 36.degree. C. for at least
10 min. After this incubation, the beans are removed from the
vessel and dried.
[0132] The obtained dried beans can be roasted in an oven at
120.degree. C. for 30 min or at 140.degree. C. for 30 min. The
flavours generated by the roasting can then be evaluated by a panel
of individuals used to evaluating such flavours, as described for
example 1.
Example 4
[0133] In this example, conventionally fermented cocoa beans were
compared to fermented cocoa beans that were processed according to
a method of the invention.
[0134] Cocoa beans (Ivory Cost; Forestaro) were subjected to a
conventional fermentation process for 5 days. The obtained
fermented beans were separated in two parts.
[0135] A first part of the fermented beans was collected and sugar
(including saccharose, glucose and fructose) concentration were
measured. Results thereof are represented in FIG. 1, under the
reference "conventional fermentation".
[0136] A second part of these fermented beans was collected and
dried. Fermented pulp was then added to these dried fermented
beans. This fermented pulp was obtained by subjecting another batch
of cocoa beans with adhering pulp to a conventional fermentation
process and by collecting the pulp after 24 h. 5 kg of the
collected fermented pulp, which is in a substantially liquid form,
was added to 10 kg of the dried beans and rehydrated the beans. The
mixture of the fermented pulp and dried beans was incubated at
25.degree. C. for 8 hours. The amount of sugar, especially
saccharose, glucose and fructose, were measured in dried beans.
Results thereof are represented in FIG. 1, under the reference
"fermentation+pulp".
[0137] From FIG. 1 it can be seen that the level of saccharose,
fructose and glucose is much higher in the cocoa beans that have
been processed according to a method of the invention compared to
the beans that have been conventionally fermented. Moreover, from
these results, it can be seen that the beans that were mixed with
fermented pulp, contain more fructose than glucose. The ratio of
fructose to glucose in this example was 1 for conventionally
fermented beans and 3 for beans processed according to the
invention. Fructose provides more sweetness than glucose.
[0138] This example illustrates that by applying a method according
to the invention for processing cocoa beans it is possible to
obtain cocoa beans having enhanced sugar levels, and increased
fructose/glucose ratio compared to conventionally fermented
beans.
Example 5
[0139] Unfermented cocoa beans (from Ivory Cost; Forestaro) were
retrieved. These beans were depulped and dried.
[0140] Fermented pulp was then added to these dried unfermented
beans. The fermented pulp was obtained by subjecting another batch
of cocoa beans with adhering pulp to a conventional fermentation
process and by collecting the pulp after 24 h. 5 kg of the
collected fermented pulp was added to 10 kg of the dried
unfermented beans and rehydrated the beans. The mixture of the
fermented pulp and dried beans was incubated at 25.degree. C. for 8
hours.
[0141] The thus treated beans were then used to prepare chocolate.
The obtained chocolate contained 52% of cocoa solids and was
subjected to a taste panel of at least 5 individuals which assessed
the obtained chocolate on a scale from 0 to 100 for the following
sensations: "intensity"; "bitterness"; "astringency", "cocoa
flavor"; "fruity"; "sour"; "grilled"; "off-flavours", "aftertaste"
in time, and "aftertaste" in intensity.
[0142] FIG. 2 shows the results of this taste experiment. For
comparison, the scores for a control good tasting chocolate
containing 52% of cocoa solids are also represented on FIG. 2. As
can be seen of FIG. 2, even if starting from unfermented beans, by
applying a process according to the invention, it is possible to
upgrade the taste of unfermented beans and to obtain good tasting
chocolate therefrom.
Example 6
[0143] Dried fermented cocoa beans that have been treated with
fermented pulp, were obtained as described in example 4. Beans that
have been conventionally fermented for 5 days were retrieved. Both
type of beans were used to prepare chocolate according to well
known prior art techniques.
[0144] The prepared chocolate contained 52% of cocoa solids and was
subjected to a taste panel of at least 5 individuals which assessed
the chocolate on a scale from 0 to 100 for the following
sensations: "intensity"; "cocoa flavor"; "heavy"; "sweet",
"fruity"; "sour"; "flowery"; "herbaceous", "aftertaste" in time,
and "aftertaste" in intensity.
[0145] FIG. 3 shows the results of this taste experiment. As can be
derived from FIG. 3, by applying a method according to the
invention highly fruity cocoa beans were obtained that, when
processed into chocolate, provided chocolate with significantly
reduced heavy taste and aftertaste intensity, but with improved
fruity, flowery and herbaceous notes, compared to chocolate
prepared from the conventionally fermented beans.
[0146] Summarized, the above examples illustrate that in accordance
with the present invention cocoa beans can be provided that have
one or more of the following beneficial features: [0147]
significantly reduced heavy taste and aftertaste intensity; [0148]
improved fruity, flowery and herbaceous taste; [0149] improved
endogenous sugar concentration of the cocoa beans; and/or [0150]
reduced bitter taste of chocolate prepared with cocoa beans
processed according to the invention.
* * * * *