Title:
METHOD FOR FERMENTING CACAO BEANS
Document Type and Number:
WIPO Patent Application WO/2014/087816
Kind Code:
A1
Abstract:
[Problem] Although cacao fermentation at the place of origin is an important factor for determining the flavor of chocolate or cocoa, active microbe control using a starter or the like is not normally performed, preventing the quality of cacao beans as an ingredient of chocolate or cocoa raw material from being improved or being made more stable. [Solution] Focusing on yeast fermentation at the initial stage of cacao bean fermentation and using a yeast starter for fermentation immediately after harvest, makes it possible to unexpectedly obtain high-quality cacao beans having reduced sourness.
Inventors:
KAWABATA YASUSHI (JP)
Application Number:
PCT/JP2013/080622
Publication Date:
June 12, 2014
Filing Date:
November 13, 2013
Export Citation:
Assignee:
FUJI OIL CO LTD (JP)
International Classes:
A23G1/02; C07K2/00; C07K14/415; C12N1/16
Domestic Patent References:
| WO2010061575A1 | 2010-06-03 |
Foreign References:
| JPH0819392A | 1996-01-23 |
Other References:
SAMAH O.A. ET AL.: "Biochemical changes during fermentation of cocoa beans inoculated with Saccharomyces cerevisiae (wild strain).", J. FD. SCI. TECHNOL., vol. 29, no. 6, 1992, pages 341 - 343
SANCHEZ J. ET AL.: "A study of the yeast flora and the effect of pure culture seeding during the fermentation process of cocoa beans.", LEBENSM.-WISS. U.-TECHNOL., vol. 18, no. 2, 1985, pages 69 - 75
BUAMAH R. ET AL.: "Pure yeast culture fermentation of cocoa (Theobroma cacao L): effect on yield of sweatings and cocoa bean quality.", WORLD J. MICROBIOL. BIOTECHNOL., vol. 13, no. 4, 1997, pages 457 - 462
DZOGBEFIA V.P. ET AL.: "The controlled fermentation of cocoa (Theobroma cacao L) using yeasts: enzymatic process and associated physico-chemical changes in cocoa sweatings.", FOOD BIOTECHNOL., vol. 13, no. 1, 1999, pages 1 - 12
SANCHEZ J. ET AL.: "A study of the yeast flora and the effect of pure culture seeding during the fermentation process of cocoa beans.", LEBENSM.-WISS. U.-TECHNOL., vol. 18, no. 2, 1985, pages 69 - 75
BUAMAH R. ET AL.: "Pure yeast culture fermentation of cocoa (Theobroma cacao L): effect on yield of sweatings and cocoa bean quality.", WORLD J. MICROBIOL. BIOTECHNOL., vol. 13, no. 4, 1997, pages 457 - 462
DZOGBEFIA V.P. ET AL.: "The controlled fermentation of cocoa (Theobroma cacao L) using yeasts: enzymatic process and associated physico-chemical changes in cocoa sweatings.", FOOD BIOTECHNOL., vol. 13, no. 1, 1999, pages 1 - 12
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