| WO/2003/077668 | A LOW FAT COCOA EXTRACT |
| WO/2022/167677 | CHOCOLATE AND METHODS FOR PREPARING SAID CHOCOLATE |
| JPH05507849 | INDUSTRIAL APPLICABILITY 21 kD cocoa protein and precursor |
EVANGELINE CHRISTINA (IN)
LAKHANPAL RADHIKA (IN)
| WO2009103137A2 | 2009-08-27 |
| CN106490279A | 2017-03-15 |
| Claims: 1. A process for fermentation of cocoa beans to enhance antioxidant property and flavor profile comprising steps of: a. first fermentation of cocoa beans to give single fermented product; b. drying of the single fermented product to give dried single fermented product; c. soaking of the dried single fermented product to give soaked single fermented product; d. addition of fruit pulp and/or rind to the soaked single fermented product, wherein the fruit is selected from a group consisting of banana, grapes, apples, fresh apricots, berries, avocados, dates and fig, more preferably banana and grapes; e. second fermentation at temperature ranging from 25-35 °C for days greater than or equal to 7, more preferably for 7 day; e. kneading at a time interval ranging from 12 h to 48 h, more preferably 24 h to give double fermented product; and f. drying of the double fermented product. 2. The process of claim 1 wherein the first fermentation process comprises the steps of: a. separation of cocoa seeds and cocoa pulp from cocoa pods; b. mixing of the cocoa pulp in a perforated container; c. transferring of the cocoa seeds to the perforated container; d. closing lid of the perforated container; e. fermentation at a temperature ranging from 25-35 °C for 6 to 8 days, more preferably for 7 days; and f. kneading at a time interval ranging from 12 h to 48 h, more preferably 24 h. 3. The process of claim 1 wherein the single fermented product is air dried in shade in daylight for 7 h each day for 10 to 20 days, more preferably 15 days. 4. The process of claim 1 wherein the single fermented product has moisture content of less than or equal to 6 %w/w. 5. The process of claim 1 wherein the ratio of the dried single fermented product to the fmit pulp and/or rind ranges from 1:1 by weight to 3:1 by weight, more preferably 2:1 by weight. 6. The process of claim 1 wherein no external microflora is required to initiate the fermentation. 7. The process of claim 1 wherein the double fermented product is air dried in shade in daylight for 7 h each day for 10 to 20 days, more preferably 15 days. 8. The process of claim 1 wherein the double fermented product has moisture content of less than or equal to 6 %w/w. 9. The process of claim 1 wherein more preferably the fruit rind is used for the second fermentation. |
TECHNICAL FIELD
[01] The present invention relates to a method of processing cocoa beans using double fermentation to modify the cocoa bean’s flavour profile and antioxidant property.
BACKGROUND
[02] Cocoa beans are the principal raw material for chocolate production. These beans are derived from the fruit pods of the tree Theobroma cacao. 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.
[03] The synthetic flavours are added to bring fruit flavour to a chocolate which is not good for health (nervous system depression, dizziness, chest pain, headaches, fatigue, allergies, brain damage, seizures, nausea, and much more. Some of the popular flavours can also cause genetic defects, tumors, bladder cancer, and many other types of cancers).
[041 The weblink https://www.valrhona-chocolate.com/what-is- doublefermentation discloses a process of double fermentation to impart unique flavours of fruits in chocolate. The said process comprises of harvesting/de-seeeding, first fermentation, second fermentation, drying, roasting, granulating, blending, grinding/refining, conching and tempering/molding. Once the first fermentation is complete further raw ingredient is added to the container to start the second fermentation. The pulp from local fruits is added to the vats of cocoa beans for continuous fermentation. The said process is not capable to be implemented to already single fermented cocoa beans. The process of the present disclosure comprises a drying step before starting the second fermentation which is essential to develop the chocolate flavour.
Patent number W02009103137A2, discloses a process for the fermentation of cocoa beans to modify their aromatic profile. The process comprises of adding at least one aromatic substance to cocoa beans before, at the initiation, during or at the end of the cocoa bean fermentation process. Said flavourings includes aromatic pulp and juices of tropical fruit. In the said patent, cocoa pulp is used as raw material with fruit for the process of adding aromatic profile to cocoa. In the process of said patent double fermented cocoa beans need to be separated from the fruit pulp in the last stage. The present invention increases the antioxidant property of the cocoa beans and the process can also be implemented to already single fermented dried cocoa beans.
[05] There remains a need in the prior art for further controlling fermentation processes of cocoa beans in order to obtain highly flavoured cocoa beans of good quality and better antioxidant property.
SUMMARY
[06] Disclosed is a process of double fermentation of cocoa to modify the cocoa bean’s flavor profile and antioxidant property.
[07] In one of the embodiment of the invention the cocoa beans are first fermented and the obtained single fermented product is dried.
[08] In an another embodiment of the invention the dried single fermented product is fermented using fruit pulp and/or rind.
[09] In yet another embodiment of the invention the total antioxidant capacity of the double fermented cocoa beans is better as compared to the single fermented cocoa beans. [0010] In yet another embodiment of the invention the total phenolic content of the double fermented cocoa beans (using banana) is better than the single fermented cocoa beans.
[0011] In yet another embodiment of the invention the banana fruit flavor is imparted in to the double fermented cocoa beans.
BRIEF DESCRIPTION OF THE DRAWINGS
[0012] The foregoing detailed description of embodiments is better understood when read in conjunction with the appended drawings.
[0013] Figure 1 illustrates the plastic containers kept for double fermentation process.
[0014] Figure 2 illustrates the TAC of differently fermented cocoa beans.
[0015] Figure 3 illustrates the TPC of differently fermented cocoa beans.
[0016] Figure 4 illustrates the comparison between the FTIR spectrum of single fermented cocoa and double fermented cocoa (with grapes).
[0017] Figure 5 illustrates the comparison between the FTIR spectrum of fermented banana, single fermented cocoa, double fermented cocoa (with banana).
[0018] Figure 6 illustrates the final prototype image of the chocolate made from the double fermented cocoa beans.
[0019] Figure 7 illustrates the results obtained in the sensory evaluation.
DETAIFED DESCRIPTION
[0020] The invention will now be discussed in detail.
[0021] Disclosed is a process of double fermentation of cocoa to modify the cocoa bean’s flavor profile and antioxidant property.
[0022] In one of the embodiment of the invention the cocoa pods were manually cut with knife for the removal of cocoa beans and the pulp and/or rind was collected in a box. The pulp and/or rind of cocoa beans was manually mixed. The 750 g of cocoa beans was transferred into each 6 cylindrical boxes (10*20 cm) and 10 to 12 holes were drilled on the bottom of the boxes so that aeration and drainage could take place. Beans got fermented because of development of the indigenous microflora. For the fermentation process the plastic boxes were covered with lid and kept at temperature ranging 25-35 °C. Kneading was done after every 24 hours. The fermentation process was stopped after 7 days or more. After the completion of the fermentation the beans were dried. Drying was done under shade starting from morning 9 AM to evening 5 PM (or/and anytime while sun shines) and continued for 15 days or more. After the completion of drying process the moisture content was checked with the help of moisture meter and it was found to be 6 %w/w or less.
[0023] In one of the embodiment of the invention the drying step between after the first fermentation is essential to allow cocoa flavor to develop completely.
[0024] In an another embodiment of the invention the dried single fermented cocoa beans were further kept for second fermentation.
[0025] In an another embodiment of the invention the double fermentation process is initiated with the addition of natural fruit ingredients using the indigenous microflora.
[0026] Referring now to Figure 1, which illustrates the plastic containers kept for double fermentation process.
[0027] In an another embodiment of the invention the addition of fruits during the double fermentation increases the weight of the cocoa beans.
[0028] In an another embodiment of the invention the double fermented cocoa bean possess enhanced antioxidant property.
[0029] As banana and grapes fruits are reported for its rich antioxidant property, during the processing time of double fermentation, the antioxidant capacity of cocoa beans is also increased. Banana and grapes contain bio-active compounds which help in defending against free radical and oxidative reactions. Due to these antioxidant properties it also help in curing various heart related diseases, cancer related disorders which are due to oxidative stress caused by ROS.
[0030] In one of the embodiment of the invention the Total antioxidant capacity was evaluated using DPPH assay.
[0031] Table 1 describes the total antioxidant capacity (TAC) of the
Single fermented cocoa beans, Double fermented cocoa bean (with grapes) and Double fermented cocoa beans (with banana).
[0032] Referring now to Figure 2, which illustrates TAC of differently fermented cocoa beans. It is clearly seen from the figure that TAC is higher in case of double fermented cocoa (with grapes) and double fermented cocoa (with banana).
Table 1: TAC of cocoa beans (single fermented, Double fermented with grapes, Double fermented with banana)
[0033] In one of the embodiment of the invention the Total phenolic content was evaluated using DPPH assay.
[0034] Table 2 describes the Total phenolic content (TPC) of the Single fermented cocoa beans, Double fermented cocoa bean (with grapes) and Double fermented cocoa beans (with banana).
[0035] Referring now to Figure 3, which illustrates TPC of differently fermented cocoa beans. It is clearly seen from the figure that TPC is higher in case of double fermented cocoa (with banana). The TPC of double fermented cocoa with grapes had reduced compared to single fermented cocoa which may be due to the acidic nature of grapes. The weight loss was also observed in the cocoa beans fermented with grapes compared to single fermented cocoa beans.
Table 2: TPC of cocoa beans (single fermented, Double fermented with grapes, Double fermented with banana)
EXAMPLE 1
[0036] For the second fermentation all the plastic boxes were cleaned with ethanol under laminar air flow. Dried single fermented cocoa beans (500 g) were soaked in 250 mL of sterile distilled water for 2 h or/and > 1 h. Fruits (250 g) were weighed and crushed in a mixer grinder in laminar air flow. The single fermented and dried cocoa beans (500 g) were soaked in 250 g of distilled water. Soaked seeds were added in 1000 mL of glass/plastic/wood/conical container and then crushed fruit pulp and/or rind were added in container. Afterwards 24 h manual kneading was done. Fermentation process occurred with the indigenous microorganism present in fruits itself. Plastic box were kept in the carton box for the double fermentation process. The temperature during the fermentation was in the range of 25-35 °C. After completion of 7 days fermentation process (168 h) lid of plastic box were opened and fermented beans were dried and sent for chocolate production.
[0037] After the completion of the second fermentation the beans were dried to further develop the flavour. Drying was done under shade starting from morning 9 AM to evening 5 PM (or/and anytime while sun shines) and continued for 15 days or more. After the completion of drying process the moisture content was checked with the help of moisture meter and it was found to be 6 %w/w or less.
[0038] In one of the embodiment of the invention the drying step between the first fermentation and the second fermentation is essential to allow cocoa flavor to develop completely and then add the fruit flavor and/or antioxidant properties. The experiments carried out with mixed fermentation of Cocoa (i.e. continuing second fermentation without drying the first fermented product) by adding fruit pulp and/or rind to the fermenting cocoa at different time (24 h, 48 h, 72 h) didn’t yield a good quality cocoa bean with the expected properties.
[0039] Referring now to Figure 4, which illustrates comparison between the FTIR spectrum of single fermented cocoa and double fermented cocoa (with grapes).
[0040] Table 3 describes comparison of various peaks observed in the
FTIR spectrum of single fermented cocoa and double fermented cocoa with grapes.
Table 3: Comparison of various peaks observed in the FTIR spectrum of single fermented cocoa and double fermented cocoa with grapes.
[0041] Referring now to Figure 5, which illustrates comparison between the FTIR spectrum of fermented banana, single fermented cocoa, double fermented cocoa (with banana).
[0042] Table 4 describes comparison of various peaks observed in the
FTIR spectrum of single fermented cocoa and double fermented cocoa with banana.
Table 4: Comparison of various peaks observed in the FTIR spectrum of single fermented cocoa and double fermented cocoa with banana.
[0043] Referring now to Figure 6, which illustrates the final prototype image of the chocolate made from the double fermented cocoa beans.
[0044] In an another embodiment of the invention the sensory evaluation was done using final prototype chocolate. The test was conducted on different people and data was collected. Various characteristics like Aroma, Acidity, Bitterness, Astringency, Defects, Chocolate odor, Flavor, Dark Chocolate Color, Chocolate Texture (Meting Quality) and Aftertaste were evaluated and expressed as intensity.
[0045] Referring now to Figure 7, which illustrates the results obtained in the sensory evaluation suggests that the chocolate made from the double fermented cocoa beans is of excellent quality and acceptable by consumers.
[0046] Some of the embodiment include the stability studies and enhanced antioxidant properties in the chocolate.
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