U.S. patent application number 12/992719 was filed with the patent office on 2011-05-26 for method for processing cocoa beans.
Invention is credited to Herwig Bernaert, Nicholas Camu, Tobias Lohmueller.
Application Number | 20110123675 12/992719 |
Document ID | / |
Family ID | 40941912 |
Filed Date | 2011-05-26 |
United States Patent
Application |
20110123675 |
Kind Code |
A1 |
Bernaert; Herwig ; et
al. |
May 26, 2011 |
METHOD FOR PROCESSING COCOA BEANS
Abstract
The invention relates to a method for processing unfermented
cocoa beans wherein the cocoa beans are depulped and wherein
separated pulp and depulped cocoa beans are separately treated. In
particular, the method comprises a fermentation of pulp and at
least one treatment of depulped cocoa beans under acidic
conditions, followed by preparing a mixture of fermented pulp and
acid-treated depulped cocoa beans and the further processing of
such mixture. 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.: |
12/992719 |
Filed: |
May 13, 2009 |
PCT Filed: |
May 13, 2009 |
PCT NO: |
PCT/EP2009/055756 |
371 Date: |
February 1, 2011 |
Current U.S.
Class: |
426/45 ; 426/581;
426/593; 426/631 |
Current CPC
Class: |
A23L 33/105 20160801;
A23G 1/002 20130101 |
Class at
Publication: |
426/45 ; 426/631;
426/593; 426/581 |
International
Class: |
A23P 1/00 20060101
A23P001/00; A23G 1/30 20060101 A23G001/30 |
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 unfermented cocoa beans, wherein said
unfermented cocoa beans are acid-treated depulped cocoa beans, said
method comprising the step of preparing a mixture of fermented pulp
with said acid-treated depulped cocoa beans and further processing
said mixture.
2. Method according to claim 1, 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.
3. Method according to claim 1, wherein said fermented pulp is
obtained by depulping unfermented cocoa beans, collecting said
pulp, and subjecting said pulp to a fermentation process.
4. Method according to claim 3, 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.
5. Method according to claim 3 or 4, wherein pulp that is collected
according to the method of claim 2 is added as inoculum during the
fermentation process of claim 3 or 4.
6. Method according to any of claims 1 to 5, wherein said cocoa
beans are dried before mixing fermented pulp therewith.
7. Method according to any of claims 1 to 6, wherein fermented pulp
is diluted prior to or during mixing with said cocoa beans.
8. Method according to any of claims 1 to 7, wherein said pulp is
provided in a liquid form.
9. Method according to any of claims 1 to 8, wherein fermented pulp
is mixed with acid-treated cocoa beans at a quantitative ratio of
fermented pulp (g dry matter) to acid-treated cocoa beans (g dry
matter) of between 1:1 and 1:100.
10. Method according to any of claims 1 to 9, 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.
11. Method according to any of claims 1 to 10, wherein said
acid-treated depulped cocoa beans are obtained by the steps of: i)
providing unfermented cocoa beans, ii) depulping the cocoa beans of
step i), and iii) subjecting said depulped cocoa beans to at least
one treatment with an aqueous acidic medium.
12. Method according to claim 12, wherein step iii) is performed
under aerobic conditions.
13. Method according to claim 11 or 12, wherein step iii) comprises
the steps of: a) immersing the depulped cocoa beans within an
aqueous acidic medium until the pH of said cocoa beans reaches a
value of between 4.0 and 5.5, b) optionally removing the aqueous
acidic medium of step a), c) incubating the cocoa beans of step a)
or of step b) at a temperature of between 25 and 70.degree. C. for
less than 24 hours, and d) optionally washing the cocoa beans of
step c).
14. Method according to claim 13 comprising the step of drying the
cocoa beans obtained in step c) or step d).
15. Method according to any of claims 11 to 12, wherein step iii)
comprises the steps of: a) immersing said depulped cocoa beans
within an aqueous acidic medium until the pH of said cocoa beans
reaches a value of between 3.6 and 5.5, b) optionally removing the
aqueous acidic medium of step a), c) incubating the cocoa beans of
step a) or of step b) at a temperature of between 25 and 70.degree.
C. for less than 24 hours, d) optionally washing the cocoa beans of
step c), e) immersing the cocoa beans of step c) or of step d)
within an aqueous acidic medium or alkalifying the aqueous acidic
medium of step a) until the pH of said cocoa beans reaches a value
of between 4.5 and 6.5, f) optionally removing the aqueous acidic
medium of step e), g) incubating the cocoa beans of step e) or of
step f) at a temperature of between 25 and 70.degree. C. for less
than 24 hours, h) optionally washing the cocoa beans of step g),
and i) optionally drying the cocoa beans of step g) or h).
16. Method according to any of claims 13 to 15 wherein said aqueous
acidic medium applied in step a) is a solution having a pH lower
than 5.
17. Method according to any of claims 13 to 16, wherein the cocoa
beans are immersed in step a) in an aqueous acidic medium of at
least 0.1 molar (M) containing acetic acid.
18. Method according to any of claims 15 to 17 wherein said aqueous
acidic medium applied in step e) is a solution having a pH lower
than 6.5.
19. Method according to any of claims 15 to 18, wherein the cocoa
beans are immersed in step e) in an aqueous acidic medium of at
least 0.1 molar (M) containing acetic acid.
20. Method according to any of claims 13 to 19, wherein the
quantitative ratio of cocoa beans (g dry matter) to the volume of
medium (ml) in steps a) and/or e) is between 1:10 and 10:1.
21. Method according to any of claims 1 to 20, wherein the cocoa
beans obtained or obtainable by a method according to any of claims
1 to 20 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 which is at least 10% higher or
at least 10% lower than the amount in said unfermented cocoa beans
after having been subjected to a fermentation process for at least
two days.
22. Cocoa beans having an amount of components selected from the
group comprising aroma compounds, aroma precursor,
ester-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 fermented cocoa
beans.
23. Cocoa beans according to claim 22, having an amount of
theobromine which is higher or lower than a value between 10000 and
16000 .mu.g/g cocoa beans.
24. Cocoa beans according to claim 22 or 23, having an amount of
phenylethylamine (PEA) which is higher than 5 ppm.
25. Cocoa beans according to any of claims 22 to 24, having an
amount of Gamma-aminobutyric acid (GABA) which is higher than 500
ppm.
26. Cocoa beans according to any of claims 22 to 25 having an
amount of phenylalanine (PHE) which is higher than 2500 ppm.
27. Cocoa beans according to any of claims 22 to 26, having an
amount of alanine (ALA) which is higher than 1200 ppm.
28. Cocoa beans according to any of claims 22 to 27, having an
amount of tryptophan (TRP) which is higher than 350 ppm.
29. Cocoa beans according to claims 22 to 28, having an amount of
fructose, which is higher than 1 wt %.
30. Cocoa beans according to claims 22 to 29, having an amount of
glucose, which is higher than 0.5 wt %.
31. Cocoa beans according to any of claims 22 to 30, having a ratio
of fructose to glucose which is higher than 1.
32. Cocoa beans according to any of claims 22 to 31, having an
amount of saccharose, which is higher than 1 wt %.
33. Cocoa beans according to any of claims 22 to 32 which are
obtainable by a method according to any of claims 1 to 21.
34. Use of cocoa beans according to any of claims 22 to 33 for the
preparation of cocoa products selected from the group comprising
cocoa powder, cocoa extract, cocoa liquor, cocoa mass, cocoa butter
and cocoa cake.
35. Use of cocoa beans according to any of claims 22 to 33 for the
preparation of food products, preferably chocolate products.
36. 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 22 to 33.
37. Food product, preferably a chocolate product, prepared with one
or more cocoa beans according to claim any of claims 22 to 33
and/or with one or more cocoa products according to claim 36.
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. In particular, the present invention relates to a
method for processing unfermented cocoa beans wherein the cocoa
beans are depulped in order to separate pulp from cocoa beans, and
wherein the separated pulp and the depulped cocoa beans are
separately treated. After separate treatment, the pulp and depulped
cocoa beans are mixed together and further processed. 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.
SUMMARY
[0009] The present invention provides a solution to at least some
of the above-mentioned problems.
[0010] The present invention provides an alternative method for
controlling cocoa processing. In particular, the invention provides
a method for processing cocoa beans into cocoa products having a
desired composition, flavour and/or organoleptic properties. The
invention provides high-flavoured cocoa beans by means of a
simpler, faster, more controllable and reproducible process,
resulting in a cocoa product having a controllable and well-defined
composition.
[0011] The present invention encompasses the use of fermented cocoa
pulp for improving processing of unfermented acid-treated cocoa
beans. In the present method pulp that has been fermented is added
to unfermented acid-treated cocoa beans, both are mixed together
and further processed. The fermented pulp can be obtained in
various ways.
[0012] In a first aspect, the invention is directed to a method for
processing unfermented cocoa beans comprising the step of preparing
a mixture of fermented pulp with acid-treated depulped cocoa beans
and further processing said mixture. More in particular, the
invention relates to a method for processing unfermented cocoa
beans, wherein said unfermented cocoa beans are acid-treated
depulped cocoa beans, said method comprising the step of preparing
a mixture of fermented pulp with said acid-treated depulped cocoa
beans and further processing said mixture.
[0013] In a preferred embodiment, said acid-treated depulped cocoa
beans are obtained by depulping unfermented cocoa beans and
subjecting said depulped cocoa beans to at least one treatment with
an aqueous acidic medium. More in particular, said acid-treated
depulped cocoa beans are obtained by the steps of: [0014] i)
providing unfermented cocoa beans, [0015] ii) depulping the cocoa
beans of step i), and [0016] iii) subjecting said depulped cocoa
beans to at least one treatment with an aqueous acidic medium.
[0017] In an optional embodiment the cocoa beans obtained in step
i) and/or in step ii) may be further subjected to a mechanical
treatment (other than depulping) and/or to a physical treatment.
Thus, in an optional embodiment, the cocoa beans may be subjected
to another mechanical treatment (other than depulping) and/or to a
physical treatment before being treated with an aqueous acidic
medium.
[0018] In a particular embodiment step iii) of the present method
is performed under aerobic conditions. In other words, the present
method is performed under oxygenic atmosphere, i.e in the presence
of oxygen. Unexpectedly, although the first days during a natural
fermentation process are normally done under anaerobic conditions,
it has now been shown that by applying a method according to the
invention, there is no need to remove oxygen and/or to work under
anaerobic conditions, and that even under aerobic conditions it is
possible to provide in accordance with the present method cocoa
beans of a good quality and flavor, and even with high amounts of
polyphenols. This is particularly surprising, since it is expected
that under normal oxygen conditions oxidation would take place, and
this would reduce the amounts of polyphenols.
[0019] In another embodiment, a method is provided comprising the
step of releasing polyphenols from said cocoa beans to said medium
within two hours of subjecting said cocoa beans to step iii).
[0020] In yet another embodiment, a method is provided comprising
inhibiting the germination of at least 80% of said cocoa beans
within two hours after having been subjected to depulping or to
another mechanical and/or physical treatment.
[0021] In a preferred embodiment said mechanical treatment is
selected from the group comprising depulping, scoring, scraping,
cracking, crushing, pressing, rubbing, centrifugation, cutting or
perforation of the cocoa beans and any combinations thereof.
[0022] In another embodiment said physical treatment is selected
from the group comprising a thermal treatment, a microwave
treatment, a treatment under water-saturated conditions, an
ultrasound treatment, an infra-red treatment, a laser treatment, a
pressure treatment and any combinations thereof.
[0023] In an embodiment, a method is provided wherein step iii)
comprises the steps of: [0024] a) immersing the depulped cocoa
beans within an aqueous acidic medium until the pH of said cocoa
beans reaches a value of between 4.0 and 5.5, [0025] b) optionally
removing the aqueous acidic medium of step a), [0026] c) incubating
the cocoa beans of step a) or of step b) at a temperature of
between 25 and 70.degree. C. for less than 24 hours, and [0027] d)
optionally washing the cocoa beans of step c).
[0028] In another embodiment, this method further comprises the
step of drying the cocoa beans obtained in step c) or step d).
[0029] In another embodiment, the invention provides a method
wherein step iii) comprises the steps of: [0030] a) immersing said
depulped cocoa beans within an aqueous acidic medium until the pH
of said cocoa beans reaches a value of between 3.6 and 5.5, [0031]
b) optionally removing the aqueous acidic medium of step a), [0032]
c) incubating the cocoa beans of step a) or of step b) at a
temperature of between 25 and 70.degree. C. for less than 24 hours,
[0033] d) optionally washing the cocoa beans of step c), [0034] e)
immersing the cocoa beans of step c) or of step d) within an
aqueous acidic medium or alkalifying the aqueous acidic medium of
step a) until the pH of said cocoa beans reaches a value of between
4.5 and 6.5, [0035] f) optionally removing the aqueous acidic
medium of step e), [0036] g) incubating the cocoa beans of step e)
or of step f) at a temperature of between 25 and 70.degree. C. for
less than 24 hours, [0037] h) optionally washing the cocoa beans of
step g), and [0038] i) optionally drying the cocoa beans of step g)
or h).
[0039] Preferably, the aqueous acidic medium applied in step a) of
the above methods is a solution having a pH lower than 5, and
preferably having a pH lower than 4 or lower than 3. In an
embodiment the invention provides a method wherein the cocoa beans
are immersed in step a) in an aqueous acidic medium of at least 0.1
molar (M) containing acetic acid.
[0040] In another embodiment, the invention relates to a method
wherein the aqueous acidic medium applied in step e) is a solution
having a pH lower than 6.5, and for instance lower than 6.0. In
another embodiment the invention provides a method wherein the
cocoa beans are immersed in step e) in an aqueous acidic medium of
at least 0.1 molar (M) containing acetic acid. In an example, the
aqueous acidic medium applied in step e) is a buffer solution
having a pH comprised between 5.5 and 6.5 and containing acetic
acid.
[0041] In another embodiment, the invention provides a method
wherein step c) comprises incubating the cocoa beans for less than
20 hours, and for instance for less than 18 hours, less than 16
hours, or less than 12 hours. In another embodiment, the invention
provides a method wherein step c) comprises incubating the cocoa
beans at a temperature which is higher than 40.degree. C., and for
instance between 41.degree. C. and 45.degree. C.
[0042] In yet another embodiment, the invention provides a method
wherein step g) comprises incubating the cocoa beans for less than
16 hours, and for instance for less than 14 hours. Also, in another
embodiment the invention provides a method wherein step g)
comprises incubating the cocoa beans at a temperature which is
lower than 50.degree. C., and for instance lower than 45.degree.
C.
[0043] After having been separately treated, the present method
involves the preparation of a mixture of fermented pulp with the
depulped acid-treated cocoa beans as defined herein and further
processing said mixture.
[0044] The present processing method provides an alternative to a
natural fermentation. The present method provides for a separate
treatment of pulp and depulped beans. The method includes a
controlled immersion of the depulped cocoa beans in an aqueous
acidic medium, to lower the pH in the cocoa beans to a suitable
value, followed by incubation of the acidified cocoa beans under
controlled temperature conditions and for a defined period of time.
In addition, the invention provides for a separate fermentation of
the pulp. After separate treatments, fermented pulp and acid
treated depulped beans are combined and incubated together.
[0045] The Applicants have now surprisingly shown that although
pulp and the cocoa beans are separately treated, the method allows
controlled flavour formation in the cocoa beans and permits to
obtain highly-flavoured cocoa products, even if pulp and cocoa
beans have been separately treated in at least a part of the
present process. By applying a method according to the invention
high-flavoured cocoa products having a controllable, reproducible
and adjustable composition are obtained. 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. In addition, by including a
co-incubation of fermented pulp with the acid-treated depulped
bean, the present method provides cocoa beans having increased
levels of endogenous sugars (see also below).
[0046] By carrying out a method according to the invention, cocoa
beans can be easily and rapidly obtained, i.e. in less than 48
hours, which is considerably faster than when applying a
conventional fermentation process. Moreover, the present method has
the important advantage of providing cocoa beans that are
reproducible. Also, the Applicants have shown that cocoa beans can
be obtained that have an acceptable taste and quality without
having to subject the cocoa beans to a microbial fermentation. This
is rather surprising, since fermentation is generally accepted in
the art as being an important factor in flavour development in
cocoa beans.
[0047] Another particular beneficial aspect of the present method
is that is permits to provide cocoa beans having elevated levels of
bio-active compounds, i.e. compounds that may provide health
effects. In particular, in another embodiment, the invention
provides a method wherein the cocoa beans are obtained having an
amount of components selected from the group comprising aroma
compounds, aroma precursor, 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 conventional fermentation
process for at least two days.
[0048] The present invention further has the important advantage of
normalization of cocoa beans obtained with the present invention,
facilitating and speeding up subsequent processing of the cocoa
beans, e.g. their application in subsequent food processing. In
particularly useful embodiments, the method of the present
invention allows for advantageously controlling the characteristics
of the cocoa beans and products produced there from, for example,
all kind of organoleptic, nutritional, and technological properties
and flavour and quality assets, i.e. taste, flavour, fatty acid
composition, polyphenol content, sugar concentration etc., of the
processed beans as well as of the resulting cocoa products, such as
chocolate.
[0049] In a second aspect, the invention relates to cocoa beans
that have an amount of components selected from the group
comprising aroma compounds, aroma precursor, ester-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 fermented cocoa beans, i.e. cocoa beans
that have been subjected to a conventional fermentation process for
at least two days.
[0050] In a preferred embodiment, the invention relates to cocoa
beans that are obtained or obtainable by a method according to the
invention.
[0051] The invention also provides in an embodiment, cocoa beans
that are no longer able to germinate two hours, and for instance
20, 30, 40, 50, 60, 70, 80, 90, 100 minutes, after having been
subjected to depulping or to another mechanical and/or physical
treatment.
[0052] In another embodiment, the invention provides cocoa beans
having one or more of the following features.
[0053] In a particular embodiment the cocoa beans provided in
accordance with the invention are non-roasted cocoa beans.
[0054] In another embodiment, 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.
[0055] In a particular 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.
[0056] In an embodiment, the invention provides cocoa beans having
an amount of theobromine which is higher or lower than a value
between 10000 and 16000 .mu.g/g cocoa beans. Theobromine has
diuretic, stimulant and relaxing effects.
[0057] In an embodiment, the invention provides cocoa beans having
an amount of phenylethylamine (PEA) which is higher or lower than
an amount between 0.02-1.4 ppm. In a preferred embodiment, the
invention provides cocoa beans having an amount of phenylethylamine
which is higher than 5 ppm. Unexpectedly, the present invention
permits to provide cocoa beans that have, in unroasted condition,
particularly high amounts of phenylethylamine, and in particular
higher than the amounts found in unroasted conventionally fermented
beans. The elevated amounts of PEA provided in the present cocoa
beans further advantageously permit to roast the present beans at
lower temperatures and/or during shorter roasting times, since high
levels can already been obtained in unroasted beans. Moreover, the
PEA concentrations provided in the present cocoa beans are
particularly beneficial, since PEA is an important component of
cocoa products, that is capable of influencing mood and associated
with a feeling of contentment.
[0058] In another embodiment, the invention also provides cocoa
beans having an amount of Gamma-aminobutyric acid (GABA) which is
higher than 500 ppm. The present invention permits to provide cocoa
beans that have high amounts of GABA and in particular higher than
the amounts found in conventionally fermented beans. The elevated
GABA concentrations provided in the present cocoa beans are
particularly beneficial, since GABA is also an important component
of cocoa materials that is capable of influencing mood, reducing
anxiety and stress.
[0059] In another embodiment, the invention also provides cocoa
beans having amounts of amino acids, which are higher than those
found in cocoa beans that have been subjected to a conventional
fermentation process for at least two days. In particular, the
invention provides cocoa beans having an amount of phenylalanine
(PHE) which is higher than 2500 ppm. In yet another embodiment, the
invention relates to cocoa beans having an amount of alanine (ALA)
which is higher than 1200 ppm. In another embodiment, the invention
provides cocoa beans having an amount of tryptophan (TRP) which is
higher than 350 ppm. The present cocoa beans are particularly
beneficial, since these amino acids are known to have anti-stress
effects and they are believed to be able to influence mood.
[0060] In yet another embodiment, the invention provides cocoa
beans having an amount of polyphenols which is higher or lower than
an amount between 2.5-4.5 wt %. In a preferred embodiment, cocoa
beans having enhanced amounts of flavonoids, including flavanols
such as e.g. epicatechin and catechin. The present cocoa beans are
particularly beneficial, since flavonoids in general are known to
be antioxidants, and to improve heart health.
[0061] 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.
[0062] 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.
[0063] 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.
[0064] 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.
[0065] 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 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.
[0066] 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.
[0067] 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.
[0068] 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 even for processing
cocoa beans that are not fermented but chemically treated, and may
induce beneficial effects as herein disclosed. Also, it is highly
surprisingly that 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.
[0069] With the insight to better show the characteristics of the
invention, some preferred embodiments and examples are described
hereafter.
DETAILED DESCRIPTION OF THE INVENTION
[0070] In a first aspect, the present invention is directed to a
method for processing unfermented cocoa beans.
[0071] 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.
[0072] 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. Cocoa beans basically consist of two parts: an
outer part comprising the testa or seed coat surrounding the bean,
and an inner part comprising two cotyledons and the embryo or germ
contained within the testa. In the present specification, the terms
"testa" or "shell" or "seed coat" are used as synonyms. 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.
[0073] According to the invention, unfermented cocoa beans from
preferably freshly harvested pods are used as a primary material.
The term "unfermented" cocoa beans used herein is intended to refer
to cocoa beans that have been liberated from cocoa pods and that
have not yet germinated.
[0074] The term "fermented cocoa beans" is intended to refer to
cocoa beans that have been fermented for at least two days, thus,
that have undergone a conventional fermentation process, i.e. while
surrounded by their pulp according to techniques known in the prior
art.
[0075] As used herein 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 from 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.
[0076] The term "bioconverted" or "bioconverting" as used herein
refers to the treatment of cocoa beans as an alternative to a
natural fermentation of cocoa beans. Bioconversion involves
controlled immersion(s) of cocoa beans in at least one aqueous
acidic medium, to alter the pH in the cocoa beans, preferably under
controlled temperature conditions.
[0077] The term "acid-treated cocoa beans" or "bioconverted cocoa
beans" as used herein refers to beans that have undergone a
bioconversion process, i.e. to beans that have been immersed in at
least one aqueous acidic medium (as defined herein), to alter the
pH in the cocoa beans, preferably under controlled temperature
conditions.
[0078] The term aqueous acidic medium in this context is intended
to refer to an aqueous medium that has a pH lower than 7, lower
than 5, lower than 4, lower than 3, and for instance a pH of 2.6;
3.0; 4.0; 4.5; 5.0; 5.5; 6.0; or 6.5.
[0079] Method
[0080] The present method encompasses the processing of unfermented
cocoa beans comprising the step of preparing a mixture of fermented
pulp with acid-treated depulped cocoa beans and further processing
said mixture.
[0081] In a preferred embodiment, the invention relates to a method
for processing unfermented cocoa beans comprising the steps of:
[0082] (I) depulping unfermented cocoa beans thereby obtaining pulp
and depulped cocoa beans, [0083] (II) Subjecting said pulp to a
fermentation process thereby obtaining fermented pulp, [0084] (III)
Subjecting said depulped cocoa beans to at least one treatment with
an aqueous acidic medium, and [0085] (IV) Preparing a mixture of
the fermented pulp obtained in step (II) with the depulped cocoa
beans obtained in step (III) and further processing said
mixture.
[0086] In an optional embodiment, the cocoa beans may be subjected
to mechanical treatment different from depulping and/or to a
physical treatment before being treated with an aqueous acidic
medium. Suitable embodiments of mechanical and physical treatments
are presented below.
[0087] One step in this preferred embodiment consists of depulping
said cocoa beans, and separately recovering pulp and depulped cocoa
beans. In other words, cocoa beans which quickly after harvest have
been liberated from the pulp surrounding them are used, with the
result that the microbial processes which usually begin upon
storage or fermentation of cocoa beans are absent 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 preferably essentially all of the pulp
that surrounds them. This can be done for example by mechanical
means, assisted by washing.
[0088] In a preferred embodiment, this preferred method comprises
the step of removing essentially all of the pulp surrounding the
cocoa beans and preferably "essentially all" refers to 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.
[0089] The pulp and depulped cocoa beans are separately treated in
accordance with the present invention.
[0090] Cocoa Pulp
[0091] According to the invention fermented pulp is put into
practice. Fermented cocoa pulp is obtained in various ways.
[0092] 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.
[0093] 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.
[0094] 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 example
mechanical means, assisted by washing. The pulp is recuperated.
[0095] 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.
[0096] 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., and for instance between
20 and 52.degree. C.
[0097] 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.
[0098] 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.
[0099] 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.
[0100] 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.
[0101] Acid-Treated Cocoa Beans
[0102] In accordance with the present invention, acid-treated
depulped cocoa beans are put into practice. In a preferred
embodiment, acid-treated cocoa beans are obtained by depulping
unfermented cocoa beans and subjecting said depulped cocoa beans to
at least one treatment with an aqueous acidic medium. In an
optional embodiment, before being treated with an aqueous acidic
medium, and before or after being depulped, the unfermented cocoa
beans may be subjected to another mechanical treatment (other than
depulping) and/or to a physical treatment.
[0103] Pre-treatments of the unfermented cocoa beans, such as
depulping optionally in combination with other mechanical or
physical pre-treatments, has the effect of initiating the opening
of the testa of the cocoa beans. With the term "pre-treatment" of
cocoa beans as used herein it is intended to refer to a the
depulping of the cocoa beans, optionally in combination with other
mechanical or physical pre-treatments.
[0104] The term "testa opening" as used herein refers either to the
damaging of the testa of cocoa beans, e.g. to obtain testa showing
cracks or bursts, but also to a partial or complete removal of the
testa from the cocoa beans. In some cases it may be desirable to
fully remove the testa of the cocoa beans. However, there is also
evidence of flavor improvement if the testa is simply burst or
damaged to provide an exposed surface of the cocoa nib.
"Initiation" of testa opening is intended to coincide with the
start of the pre-treatment applied on the cocoa beans to obtain
testa opening.
[0105] In another preferred embodiment, the present invention
therefore provides a method wherein the pre-treatment, involves
opening the testa of at least 50% and preferably of at least 60,
70, 80 or 90% of the pre-treated cocoa beans.
[0106] Opening of the testa can be measured in different ways. One
way consists of measuring a change in pH in the cocoa beans. This
can be done by collecting cocoa beans, producing cocoa nibs,
bringing said nibs in water and boiling the water containing the
beans for 3, more preferably for 5 minutes at 100.degree. C. The
water containing the nibs is then filtrated and the pH of the
filtrate is measured.
[0107] Another way consists of carrying out diffusion measurements.
For instance the amount (wt % or ppm) of components such as e.g.
polyphenols that have been leaked out of the cocoa beans during a
certain period of time can be measured. This can be done by placing
X number of pre-treated cocoa beans for Y minutes in Z liters of
water or another solvent at a certain temperature T (.degree. C.).
The Applicants indicate that when polyphenols can be detected in
the medium surrounding the beans, testa opening has been
initiated.
[0108] In another embodiment, the pre-treatment of cocoa beans
according to the present invention has the effect of inhibiting
germination of the cocoa beans. As is well known in the art,
germination is the growth of an embryonic plant contained within a
seed, it results in the formation of the seedling. The term
"germination of cocoa beans (cocoa seeds)" as used herein refers to
the sprouting of a cocoa seedling from a cocoa seed. "Inhibition"
of germination as used in the present application is intended to
refer to the effect of avoiding that germination of the cocoa seeds
starts but also to the effect of ending (interrupting) germination
of the cocoa seeds if germination already started. "Initiation" of
the inhibition of germination in this context is intended to
coincide with the start of the pre-treatment applied on the cocoa
beans.
[0109] In another preferred embodiment, the present invention
therefore provides a method wherein the pre-treatment involves the
inhibition of at least 80% of said cocoa beans, and preferably of
at least 85, 90, 95% or even up to 100% of the cocoa beans within
two hours of subjecting said cocoa beans to the pre-treatment, and
thus within two hours of initiating the pre-treatment.
[0110] Inhibition of germination can be measured by determining a
germination rate by means of a germination assay. The germination
rate is the number of cocoa seeds that germinate under proper
conditions, and in particular, that germinate when growing the
cocoa seeds on earth or cotton for 7 days at 25-31.degree. C. under
humidity saturated conditions. The germination rate is expressed as
a percentage, e.g. an 15% germination rate indicates that about 15
out of 100 seeds germinate.
[0111] Pre-Treatments
[0112] Various pre-treatments and combinations thereof may be
applied in accordance with the present invention.
[0113] In a preferred embodiment, said mechanical treatment is
selected from the group comprising depulping, scoring, scraping,
cracking, crushing, pressing, rubbing, centrifugation, cutting or
perforation of the cocoa beans and any combinations thereof.
[0114] In another preferred embodiment, said physical treatment is
selected from the group comprising a thermal treatment, a microwave
treatment, a treatment under water-saturated conditions, an
ultrasound treatment, an infra-red treatment, a laser treatment, a
pressure treatment and any combinations thereof.
[0115] In one example said physical treatment comprises subjecting
said cocoa beans for at least 1 minute to a temperature lower than
15.degree. C. or lower than 10.degree. C. or lower than 0.degree.
C.
[0116] In another example said physical treatment comprises
subjecting said cocoa beans to a temperature of more then
100.degree. C. for at least 1 minute.
[0117] In another example said physical treatment comprises
subjecting said cocoa beans to a microwave radiation of 300 MHtz to
300 GHz substantially homogeneous field for at least 1 minute.
[0118] In yet another example said physical treatment comprises
exposing said cocoa beans to infra-red radiation of a wavelength of
between 750 nm and 1 mm for at least 1 minute.
[0119] The Applicants have shown that by subjecting cocoa beans to
a pre-treatment the uptake by the cocoa beans of the aqueous acidic
medium is greatly facilitated, e.g. diffusion of acids in the cocoa
beans is accelerated, and as a consequence, the conversion of
metabolites in the beans is improved and accelerated. In addition,
the acid concentration used to treat the cocoa beans can be
reduced, and/or washing of the cocoa beans after acid treatment--if
done--is greatly facilitated, e.g. less washing is required or in
case of washing less water needs to be percolated through the
bioconverted cocoa beans.
[0120] Further, the present method allows to normalize (regulate,
control) the starting time for the bioconversion process, and thus
to regulate the bioconversion process, and to steer and influence
taste development in the beans. Taste regulation becomes possible,
i.e. the development of certain flavours can be influenced or
selected (e.g. fruitiness), which results in a more homogeneous
taste. This facilitates and improves (rapidity) the subsequent
processing of the cocoa beans, for instance by reducing conching
time and lowering the need for cocoa blending.
[0121] In another embodiment the invention provides a method
comprising the step of releasing polyphenols from said cocoa beans
to said medium within two hours of subjecting said cocoa to a
treatment with an aqueous acidic medium.
[0122] In particular, the present method permits to release a
detectable amount of polyphenols from said cocoa beans to said
medium within two hours of subjecting said cocoa to the aqueous
acidic medium. The term "detectable amount" in this context is used
to refer to that amount that can significantly be detected when
using appropriate detection equipment, such as e.g. equipment for
carrying out HPLC or RHPLC analyses. Such detectable amount can be
determined and measured by a person skilled in the art. In one
example for instance, the method permits to release at least 0.01
mg/g (at least 10 ppm) of polyphenols from said cocoa beans within
two hours of subjecting said cocoa to an aqueous acidic medium.
[0123] Controlled pre-treatment followed by controlled
bioconversion further results in beneficial effects on cocoa
flavour development. The above-given pre-treatments have the
beneficial effect of opening the testa of a predominant amount of
treated cocoa beans, but surprisingly do not have a negative effect
on the subsequent bioconversion, and on flavour production and
development in the pre-treated cocoa beans. The present method thus
also allows excellent flavour formation in the cocoa beans and
permits to obtain highly-flavoured cocoa products having excellent
organoleptic properties.
[0124] The invention also provides cocoa beans having an amount of
polyphenols two hours after having been subjected to at least one
treatment with an aqueous acidic medium followed by incubation of
the cocoa beans at a temperature of between 25 and 70.degree. C.,
which is significantly lower than the total amount of polyphenols
before being subjected to said treatment. The term "significantly
lower" used in this context, intends to refer to that amount that
significantly differs from the amount detected for cocoa beans
before being subjected to the at least one treatment with an
aqueous acidic medium. Such detectable amount can be determined and
measured by a person skilled in the art when using appropriate
detection equipment, such as e.g. equipment for carrying out HPLC
or RHPLC analyses.
[0125] In another embodiment the invention provides a method
comprising inhibiting the germination of at least 80%, and
preferably at least 85%, 90%, 95%, and even up to 100% of said
cocoa beans within two hours of subjecting said cocoa beans to a
pre-treatment as defined herein.
[0126] The present invention thus provides methods involving
controlled pre-treatment of unfermented cocoa beans followed by
controlled processing by bioconversion, of said pre-treated cocoa
beans. The pre-treatment has the important advantage of
normalization of the starting material. In addition, the Applicants
have also surprisingly shown that pre-treatment of cocoa beans
facilitates and speeds up subsequent bioconversion of the
pre-treated cocoa beans.
[0127] The Applicants also showed that by subjecting cocoa beans to
a pre-treatment as described herein a predominant part of the
treated cocoa beans lose the capacity to germinate. However,
surprisingly, this loss of germination capacity has no significant
effect on the capacity of the cocoa beans to undergo enzymatic
activities and/or to undergo a conversion of aroma and other
metabolites on the beans. Thus, surprisingly, the Applicants showed
that a loss of germination capacity did not significantly affect
the development of good flavour characteristics in the cocoa beans.
On the contrary, the Applicants demonstrated that a controlled
pre-treatment followed by controlled bioconversion results in
beneficial effects on cocoa flavour development. Pre-treatment of
the cocoa beans as defined herein significantly improves conversion
of metabolites and precursors in the cocoa beans, improves the
formation of aroma compounds, e.g. ester compounds and
ester-precursors, free amino acids, aromatic bioactive molecules,
etc. The present method thus also allows excellent flavour
formation in the cocoa beans and permits to obtain highly-flavoured
cocoa products having excellent organoleptic properties.
Unexpectedly, inhibition of germination of the cocoa beans permits
to halter internal energy source consumption and to maintain the
cocoa beans at a specific stage until the start of a subsequent
bioconversion process.
[0128] Bioconversion
[0129] In accordance with the present invention, after
pre-treatment, depulped cocoa beans are subjected to at least one
treatment with an aqueous acidic medium, i.e. are bioconverted. In
an optional embodiment the depulped cocoa beans are first washed
after the pre-treatment before being subjected to at least one
treatment with an aqueous acidic medium.
[0130] Basically three different embodiments of methods for
obtaining acid-treated depulped cocoa beans are provided in
accordance with the present invention; in particular: [0131] a
method comprising one step of immersing depulped cocoa beans in an
aqueous acidic medium; [0132] a method comprising two steps of
immersing cocoa beans in an aqueous acidic medium, and [0133] a
method comprising a step of immersing depulped cocoa beans in an
aqueous acidic medium and a step of alkalifying the aqueous acidic
medium used in a previous step.
[0134] These embodiments will be elaborated here after.
[0135] In a first embodiment a method is provided for preparing
acid-treated depulped cocoa comprising the steps of: [0136] a)
immersing the depulped cocoa beans within an aqueous acidic medium
until the pH of said cocoa beans reaches a value of between 4.0 and
5.5, [0137] b) optionally removing the aqueous acidic medium of
step a), [0138] c) incubating the cocoa beans of step a) or of step
b) at a temperature of between 25 and 70.degree. C. for less than
24 hours, [0139] d) optionally washing the cocoa beans of step
c).
[0140] The above embodiment of the method may further comprise the
step of drying the cocoa beans obtained in step c) or step d).
[0141] In the immersion step of the bioconversion process immersion
of the cocoa beans is executed until the pH of said cocoa beans
reaches a value of between 4.0 and 5.5, and for instance a pH value
of between 4.8 and 5.5 or between 5.0 and 5.5.
[0142] In a second embodiment a method is provided for preparing
acid-treated depulped cocoa comprising the steps of: [0143] a)
immersing said depulped cocoa beans within an aqueous acidic medium
until the pH of said cocoa beans reaches a value of between 3.6 and
5.5, [0144] b) optionally removing the aqueous acidic medium of
step a), [0145] c) incubating the cocoa beans of step b) at a
temperature of between 25 and 70.degree. C. for less than 24 hours,
[0146] d) optionally washing the cocoa beans of step c), [0147] e)
immersing the cocoa beans of step d) within an aqueous acidic
medium until the pH of said cocoa beans reaches a value of between
4.5 and 6.5, [0148] f) optionally removing the aqueous acidic
medium of step e), [0149] g) incubating the cocoa beans of step f)
at a temperature of between 25 and 70.degree. C. for less than 24
hours, [0150] h) optionally washing the cocoa beans of step g), and
[0151] i) optionally drying the cocoa beans of step h).
[0152] In a first immersion step of this method (step a), immersion
of the cocoa beans is executed until the pH of said cocoa beans
reaches a value of between 3.6 and 5.5. In a preferred embodiment,
said step comprises immersing the cocoa beans within an aqueous
acidic medium until the pH of said cocoa beans reaches a pH value
lower than 5.5 and for instance a pH of between 3.8 and 5.0 or
between 4.0 and 4.8.
[0153] In a second immersion step of this method (step e) immersion
of the cocoa beans is executed until the pH of said cocoa beans
reaches a value of between 4.5 and 6.5. In a preferred embodiment,
the present step comprises immersing the cocoa beans within an
aqueous acidic medium until the pH of said cocoa beans reaches a pH
value lower than 6.0 and for instance a pH of between 4.8 and 5.8
or between 5.0 and 5.5.
[0154] Optionally, after the first incubation the cocoa beans are
not washed with water but directly immersed within said second
aqueous acidic medium until the pH of the beans reaches a value of
between 4.5 and 6.5. This will effect at least partial removal of
acid from the beans.
[0155] In yet a third embodiment, a method is provided for
preparing acid-treated depulped cocoa comprising the steps of:
[0156] a) immersing said depulped cocoa beans within an aqueous
acidic medium until the pH of said cocoa beans reaches a value of
between 3.6 and 5.5, [0157] b) optionally removing the aqueous
acidic medium of step a), [0158] c) incubating the cocoa beans of
step b) at a temperature of between 25 and 70.degree. C. for less
than 24 hours, [0159] d) optionally washing the cocoa beans of step
c), [0160] e) alkalifying the aqueous acidic medium of step a)
until the pH of said cocoa beans reaches a value of between 4.5 and
6.5, [0161] f) optionally removing the aqueous acidic medium of
step e), [0162] g) incubating the cocoa beans of step f) at a
temperature of between 25 and 70.degree. C. for less than 24 hours,
[0163] h) optionally washing the cocoa beans of step g), and [0164]
i) optionally drying the cocoa beans of step h).
[0165] Thus in this third embodiment of the present method for
processing cocoa beans step e) involves the step of alkalifying the
aqueous acidic medium of step a) until the pH of the cocoa beans
reaches a value of between 4.5 and 6.5. Alkalifying the aqueous
acidic medium in step e) can be done for instance by adding a base
or a basic solution to the acidic medium of step a), e.g. a NaOH
solution. This is further illustrated in example 3.
[0166] The following characteristics apply for any of the above
disclosed bioconversion methods.
[0167] In accordance with any of the methods for bioconversion
explained above, the cocoa beans applied in step a) of the above
methods can be used just as they occur after the pre-treatment or
they can first be dried.
[0168] If dried cocoa beans are used, such beans can be treated
with water before further treatment. For this, the dried cocoa
beans are incubated in water at a temperature of not more than
70.degree. C., preferably 55.degree. C. or less, particularly
45.degree. C. or less, e.g. 40.degree. C., until the original water
content, e.g. approximately 30 to 35 wt %, has been essentially
restored.
[0169] Alternatively, if dried cocoa beans are used they can
immediately be immersed within an aqueous acidic medium until the
pH of said cocoa beans reaches a suitable value, as indicated above
in step a) of the above methods.
[0170] The different bioconversion methods explained above comprise
immersing the cocoa beans in step a) of the methods and in step e)
of the second method within an aqueous acidic medium at a
temperature higher than 30.degree. C. and preferably higher than
35.degree. C. and for instance between 40 and 65.degree. C.
[0171] The duration of step a) of the different methods and of step
e) of the second or third method should be sufficiently long to
bring about complete acid penetration of the cocoa beans. In
another embodiment the method therefore comprises immersing the
cocoa beans within an aqueous acidic medium for a time period of
less than 40 hours, and for instance less than 35, 30, 25, 20, 15
hours.
[0172] An aqueous acidic medium used in the present method is a
medium having a pH lower than 7, preferably lower than 5, more
preferably lower than 3. Such aqueous acidic medium may comprise
either inorganic or organic acids with preference for amphiphilic
acids. When selecting the acids, it should be borne in mind that
they should not impair the flavour of the cocoa beans but readily
penetrate into the cocoa beans. Short-chain aliphatic
monocarboxylic acids have proved especially suitable. Acid or acid
buffer systems that can be used include acetic acid, ascorbic acid,
citric acid, hydrochloric acid, phosphoric acid. Particularly good
results were achieved using for instance acetic acid. It is assumed
that acetic acid is especially suitable as it, due to its
hydrophobic properties, can penetrate the high fatty components in
the cocoa beans and pervade biological membranes when the
concentration is sufficient.
[0173] In order to quickly change the pH in the cocoa beans by
immersion in said acid solution, both the acid concentration in the
medium and the quantitative ratio of acid in the medium to cocoa
beans are important. The acid concentration in the medium should
not drop critically during absorption of the acid into the cocoa
beans, and the individual cocoa beans should be in free contact
with the medium. For this purpose, an at least 0.1 molar (M) acid
solution is preferably used as a medium, and use of a 0.2 to 0.6 M
acid solution is particularly suitable. The quantitative ratio of
cocoa beans (g dry matter) to the volume of medium (ml) should
advantageously be comprised between 10:1 and 1:10, or between 1:5
and 5:1 and for instance be 1:4, 1:3, 1:2, 1:1, 2:1, 3:1, 4:1.
Optionally, the cocoa beans' absorption of acid can be promoted by
slight pre-drying of individual beans, or by mixing the cocoa beans
and/or the medium.
[0174] Preferably, the aqueous acidic medium applied in step a) of
the above methods is a solution having a pH lower than 5, and
preferably having a pH lower than 4 or lower than 3. In a preferred
embodiment, a method is provided wherein said aqueous acidic medium
applied in step a) of the present methods is an acetic acid
solution. Thus, a method is provided wherein said aqueous acidic
medium applied in step a) is or contains an acetic acid solution.
During natural fermentation processes, usually first a break down
of citric acid will be seen in the cocoa pulp, after which
production of organic acids, including acetic acid, is usually
observed. Despite this teaching, the Applicants have now
unexpectedly shown that even when using acetic acid, which in fact
reflects the later stage of a natural fermentation process, during
a first stage of the present method, cocoa beans can be obtained
with a good quality and flavor. Thus, surprisingly, and contrary to
prior art teachings, the application of the acetic acid during the
(first) immersion step of the present method is adequate to obtain
cocoa beans with a good quality and flavor.
[0175] In another embodiment, the aqueous acidic medium applied in
step e) is a solution having a pH lower than 6.5, and for instance
lower than 6.0. In a preferred embodiment the aqueous acidic medium
applied in step e) is a buffer solution having a pH comprised
between 5.5 and 6.5 and containing acetic acid.
[0176] After immersion of the cocoa beans within an aqueous acidic
medium until the pH of said cocoa beans reaches a suitable value in
step a) of the three methods and/or in step e) of the second or
third method, the beans having the internal pH value as indicated
are incubated at a temperature of between 25 and 70.degree. C. and
for instance of between 30 and 65.degree. C. or between 40 and
55.degree. C., and preferably for less than 24 hours, and for
instance for 3, 5, 8, 10, 12, 15, 18, 20, 22 hours. During these
incubation steps, enzymatic conversions take place within the beans
whereby the formation of flavour precursors or flavour compounds
are effectively stimulated.
[0177] For instance, in an example, the invention provides a method
wherein step c) comprises incubating the cocoa beans for less than
20 hours, and for instance for less than 18 hours, less than 16
hours, or less than 12 hours. In another embodiment, the invention
provides a method wherein step c) comprises incubating the cocoa
beans at a temperature which is higher than 40.degree. C., and for
instance between 41.degree. C. and 45.degree. C.
[0178] In yet another embodiment, the invention provides a method
wherein step g) comprises incubating the cocoa beans for less than
16 hours, and for instance for less than 14 hours.
[0179] Also, in another embodiment the invention provides a method
wherein step g) comprises incubating the cocoa beans at a
temperature which is lower than 50.degree. C., and for instance
lower than 45.degree. C.
[0180] Optionally, in a further embodiment, the aqueous acidic
medium used in the immersion step is removed prior to the
subsequent incubation of said cocoa beans under the above-indicated
conditions.
[0181] In another optional embodiment, the cocoa beans are
incubated during their immersion within the indicated media, than
the media are moved and thereafter, the cocoa beans can be further
incubated under the above-indicated conditions. In an example,
beans are incubated in the immersion media at a temperature of
between 25 and 50.degree. C. and for less than 10 hours, and for
instance at a temperature of between 30 and 45.degree. C. for 2 to
4 hours. Thereafter the media are removed and the beans can be
further incubated under the above-indicated conditions.
[0182] In yet another embodiment, after having been incubated the
acid diffused into the cocoa beans and the acid concentration may
be reduced. The acid can then be removed from the cocoa beans in
various ways. For instance, for this purpose, the cocoa beans can
be washed with water after incubation. This can be done by
immersing the cocoa beans in water into which the acid diffuses
from the cocoa beans. The water is changed many times to keep the
acid concentration low. Alternatively, pure water is percolated
through the batch of cocoa beans.
[0183] Alternatively, after the first incubation the cocoa beans
are not washed with water but directly immersed within said second
aqueous acidic medium until the pH of the beans reaches a value of
between 4.5 and 6.5. This will also effect at least partial removal
of acid from the beans.
[0184] After the first and second incubation steps, acid can be
removed from the cocoa beans within preferably less than 24
hours.
[0185] According to another embodiment, cocoa beans that have been
bioconverted according to methods as disclosed above 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.
[0186] Mixture
[0187] In a further embodiment of the present method a mixture is
prepared of fermented pulp with acid-treated cocoa beans as defined
herein. In a preferred embodiment, cocoa beans are dried before
mixing fermented pulp therewith.
[0188] 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.
[0189] In another embodiment, a method is provided wherein said
acid-treated cocoa beans are dried before mixing fermented pulp
therewith. In other words, the invention provides the step of
mixing fermented pulp to dried unfermented and acid-treated cocoa
beans. 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.
[0190] Preferably fermented pulp is mixed with acid-treated cocoa
beans at a quantitative ratio of fermented pulp (g dry matter) to
acid-treated 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.
[0191] 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 between 20.degree. C. and 45.degree. C. for between 30 min and
10 hours.
[0192] Optionally, if the acid-treated 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 is optionally blended with water.
[0193] Cocoa Products
[0194] In yet another aspect, the invention relates to cocoa beans
that are obtained or obtainable by a carrying out a method
according to the invention.
[0195] Cocoa beans according to the invention have a well-defined
and controllable composition, flavour and/or organoleptic
properties, and that 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 mouth feel. 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.
[0196] In addition, the invention relates to cocoa beans that have
an amount of one or more components selected from the group
comprising: [0197] aroma compounds, such as sugar alcohols and
esters; [0198] aroma precursors, such as reduced sugars, pyrazines,
amino acids, peptides; [0199] compounds such as gamma-aminobutyric
acid (GABA) or phenylethylamine (PEA); [0200] free amino acids,
such as phenylalanine, tyrosine, alanine, tryptophan; [0201]
aromatic bioactive molecules such as polyphenols, linalol,
anandamide, cycloartenol; [0202] alkaloid compounds such as
theobromine, caffeine, [0203] polyphenols such as epicatechin or
catechin; [0204] sugars such as sucrose, fructose, saccharose;
[0205] enzymes such as proteases; [0206] sugar converting enzymes,
such as invertase; and [0207] carbohydrate converting enzymes, such
as amylase;
[0208] 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 fermented cocoa
beans.
[0209] "Fermented cocoa beans" in this context refers to cocoa
beans that have not been separately treated or separately fermented
from their pulp, but refers to cocoa beans that have undergone a
conventional fermentation process, i.e. while surrounded by their
pulp. 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.
[0210] In particular, the invention relates to cocoa beans that
have an amount of one or more components selected from the group
defined above which amount is in particular higher or lower, 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.
[0211] 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 said unfermented cocoa beans after having been
subjected to a fermentation process for at least two days.
[0212] 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.
[0213] The invention provides cocoa beans, in particular
non-roasted cocoa beans, having one or more of the following
features.
[0214] In an 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.
[0215] In a preferred embodiment, the invention relates to cocoa
beans having an amount of fructose, which is higher than 1 wt %
(i.e. % by weight of the beans) and preferably higher than 2 wt %,
and for instance higher than 2.5 wt %.
[0216] In another preferred embodiment, the invention relates to
cocoa beans having an amount of glucose, which is higher than 0.5
wt % (i.e. % by weight of the beans), and for instance higher than
0.8 wt %.
[0217] In another preferred embodiment, the invention relates to
cocoa beans having an amount of saccharose, which is higher than 1
wt % (i.e. % by weight of the beans), and for instance higher than
1.5 wt %.
[0218] 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.
[0219] 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.
[0220] 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.
[0221] 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.
[0222] 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.
[0223] In an embodiment, the invention relates to cocoa beans that
have an amount of free amino acids (FAA) selected from the group
comprising alanine, phenylalanine, tryptophan, leucine, and valine,
and preferably selected from the group comprising alanine,
phenylalanine and tryptophan, which is at least 10% higher than in
cocoa beans that have been subjected to a fermentation process of
at least two days The term "free" in this context refers to amino
acids that are not covalently bound to another moiety.
[0224] In particular, the invention provides cocoa beans having an
amount of phenylalanine which is higher than 2500 ppm, and for
instance higher than 3000 ppm or higher than 3500 ppm. In yet
another embodiment, the invention relates to cocoa beans having an
amount of alanine which is higher than 1200 ppm or higher than 2200
ppm, and for instance higher than 2400 ppm or higher than 3000 ppm.
In another embodiment, the invention provides cocoa beans having an
amount of tryptophan which is higher than 350 ppm, and preferably
higher than 500 ppm or higher than 900 ppm.
[0225] In another embodiment, the invention relates to cocoa beans
that have an amount of decarboxylated amino acids such as
phenylethylamine (PEA) (i.e. decarboxylated phenylalanine) and/or
gamma-aminobutyric acid (GABA) (i.e. decarboxylated glutamic acid),
which is at least 10% higher than in cocoa beans that have been
subjected to a fermentation process of at least two days.
[0226] The invention relates to cocoa beans having an amount of
phenylethylamine which is higher or lower, and preferably higher,
than an amount comprised 0.02-1.4 ppm. In an embodiment, the
invention provides non cocoa beans having an amount of
phenylethylamine which is higher than 5 ppm, and for instance
higher than 10, 15, 20, 25, or 30 ppm.
[0227] In another embodiment, the invention also provides cocoa
beans having an amount of gamma-aminobutyric acid which is higher
than 500 ppm, and for instance higher than 1000, or higher than
1500 ppm.
[0228] In another preferred embodiment, the invention relates to
cocoa beans having elevated amounts of alkaloids. In a 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 and
for instance which is higher or lower than a value between 10000
and 16850 .mu.g/g cocoa beans.
[0229] In another preferred embodiment, the invention relates to
cocoa beans having an amount of polyphenols which is higher or
lower than an amount between 2.5-4.5 wt %. Preferably, said
polyphenols include epicatechin and catechin.
[0230] The invention in particular relates to cocoa beans that are
obtainable or obtained by a method according to the present
invention.
[0231] 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.
[0232] 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.
[0233] 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.
[0234] 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.
[0235] Food Products and Extracts
[0236] 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.
[0237] 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.
[0238] 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.
[0239] 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.
[0240] 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.
[0241] 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.
[0242] 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.
[0243] 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
[0244] This example illustrates an embodiment of the present method
for processing unfermented cocoa beans.
[0245] Freshly harvested ripe pods are opened and the cocoa beans
are removed. The recovered fresh cocoa beans are first weighed and
then 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, the pulp is removed
essentially uniformly from the cocoa beans and the amount of pulp
removed from the fresh cocoa beans in the depulper is at least 60
wt %, based on the original combined weight of the beans and
pulp.
[0246] 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.
[0247] The depulped beans are separately treated by placing the
depulped cocoa beans in a vessel. The beans are treated with 600 mM
acetic acid (pH 2.6) and the temperature can be raised to
41.degree. C. The pH range can be monitored and controlled until
the internal bean pH value reached approximately 4.4 (duration
approximately 3 h). During a first incubation period the pH is kept
at approximately 4.4. After 23 hours the aqueous solution is
removed. During a second incubation period the beans are treated
with 600 mM acetic acid (pH 5.5) for approximately 2 hours. The
internal bean pH is kept at approximately pH 5.5. pH measurements
can be conducted as follows: at regular intervals during the method
10 g of beans are collected. A 5 g bean mix is brought in 20 ml of
water and boiled for 3 minutes at 100.degree. C. The water is
filtrated and the pH is measured.
[0248] The beans are then dried by evaporation of the water under
vacuum during gentle heating, at a temperature below 60.degree. C.,
until the moisture content is less than 10%.
[0249] Subsequently, 10 kg of dried beans are placed in a vessel. 5
Kg of fermented pulp is added into the vessel. Fermented pulp is
added to the vessel. Beans and fermented pulp are stirred. The
beans and the fermented pulp are incubated at a temperature of
25.degree. C. for at least 1 hour. After this incubation, the beans
are removed from vessel and dried.
[0250] 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
[0251] This example illustrates another embodiment of the present
method for processing unfermented cocoa beans. Freshly harvested
ripe pods are opened and the cocoa beans are removed. The recovered
cocoa beans are depulped in a similar way as described in example
1.
[0252] Fermented pulp is obtained by subjecting cocoa beans with
adhering pulp to a conventional fermentation process and by
collecting the pulp after 24 h.
[0253] The depulped beans are separately treated by placing of
fresh cocoa beans in a vessel. The beans are treated with 600 mM
acetic acid (pH 2.6) and the temperature can be raised to
41.degree. C. The change in pH in the cocoa beans is monitored by
regular sampling and measuring as described in Example 1 until the
internal bean pH value reached approximately 4.4 (duration
approximately 3 h). The aqueous solution is removed. In a first
incubation period the pH is kept at about 4.4 at 41.degree. C.
under water saturated conditions. After 23 hours the buffer is
changed. A second incubation period is induced using 600 mM acetic
acid (pH 5.5) for approximately 2 hours. The internal bean pH is
kept at approximately pH 5.5 under water saturated conditions.
[0254] The beans are not dried but subsequently mixed with the
fermented pulp. 10 kg of beans are placed in a vessel. 5 Kg of
fermented pulp is added into the vessel. Beans and pulp are
stirred. The beans and pulp are incubated at a temperature of
30.degree. C. for 24 hours. After this incubation, the beans are
removed from vessel and dried.
[0255] 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
[0256] This example illustrates another embodiment of the present
method for processing unfermented cocoa beans.
[0257] Freshly harvested ripe pods were opened and the cocoa beans
were removed. The recovered fresh cocoa beans were passed through a
depulper and the depulped beans were separately recovered.
[0258] The depulped beans were separately treated by placing the
depulped cocoa beans in a vessel. The beans were treated with 600
mM acetic acid (pH 2.6) at a temperature of 41.degree. C. The pH
range was monitored and controlled until the internal bean pH value
reached approximately 4.4 (duration approximately 3 h). During a
first incubation period the pH was kept at approximately 4.4. After
23 hours the aqueous solution is removed. During a second
incubation period the beans were treated with 600 mM acetic acid
(pH 5.5) for approximately 2 hours. The internal bean pH is kept at
approximately pH 5.5. pH measurements can be conducted as described
in example 1. The obtained acid-treated beans were dried in the
sun.
[0259] Fermented pulp was prepared by subjecting another batch of
cocoa beans with adhering pulp to a conventional fermentation
process and by collecting the pulp after 8 h.
[0260] This fermented pulp was then added to the sun-dried
acid-treated beans and rehydrated the beans. The mixture of the
fermented pulp and dried beans was incubated at 25.degree. C. for 6
hours. Then the cocoa beans were recovered and dried.
* * * * *