Cocoa beans fermentation method and chocolate production method

Abstract

Provided is a cocoa beans fermentation method and a chocolate production method that enable production of chocolate having naturally derived fruity aroma by using fruit.　The cocoa beans fermentation method comprises: a pre-fermentation step for fermenting a mixture of fruit and the placenta of a cocoa pod; and a mixing / fermentation step for mixing the fermented mixture and cocoa beans to ferment the cocoa beans.

Description

Fermentation method for cocoa beans and chocolate manufacturing method

[0001] The present invention relates to a method for fermenting cocoa beans and a method for producing chocolate.

[0002] Chocolates with a fruity aroma, particularly chocolates with a naturally occurring fruity aroma without the use of flavorings, are desired.

[0003] Patent Document 1 discloses a method for producing a fermented product of cocoa ingredients with a good flavor, in which when cocoa beans or cocoa pod contents (cocoa beans and cocoa pulp) are fermented with yeast, if fruit pulp or juice is added as an ingredient other than the cocoa ingredients and fermented together, the flavor produced by the fermentation of the fruit can be imparted to the cocoa beans. It also discloses that ingredients other than the cocoa ingredients may be fermented with yeast before being added to the cocoa pod contents.

[0004] JP 2018-19651 A (paragraph

[0022] )

[0005] However, the method described in Patent Document 1 is an invention that provides a screening method for selecting yeast that produces a fermented product with a desired flavor characteristic (such as a fruity aroma, a brewed alcohol aroma, a distilled alcohol aroma, or a floral aroma), thereby enabling a fermented product of a cacao raw material with a good flavor and ultimately enabling the stable preparation of chocolate and the like with a good flavor. Therefore, there has been insufficient research into using fruit to obtain chocolate with a naturally occurring fruity aroma, and there is room for improvement.

[0006] Therefore, an object of the present invention is to provide a method for fermenting cocoa beans and a method for producing chocolate that enable the production of chocolate having a naturally occurring fruity aroma using fruit.

[0007] In order to achieve the above object, the present invention provides the following method for fermenting cocoa beans and method for producing chocolate.

[0008] [1] A method for fermenting cocoa beans, comprising a pre-fermentation step of fermenting a mixture of fruit and cocoa pod placenta, and a mixed-fermentation step of mixing the fermented mixture with cocoa beans and fermenting the cocoa beans. [2] The fermentation method according to [1], wherein the fermentation in the pre-fermentation step is anaerobic fermentation. [3] The fermentation method according to [1] or [2], wherein the fermentation in the mixed-fermentation step is anaerobic fermentation. [4] The fermentation method according to any one of [1] to [3], comprising a mixed pre-fermentation step of pre-fermenting the cocoa beans before mixing with the fermented mixture. [5] The fermentation method according to [4], wherein the fermentation in the mixed pre-fermentation step is aerobic fermentation. [6] The fermentation method according to any one of [1] to [5], wherein the pre-fermentation step is carried out for 24 hours or more. [7] The fermentation method according to any one of [1] to [6], wherein the mixed-fermentation step is carried out for 48 hours or more. [8] The fermentation method according to [4] or [5], wherein the pre-fermentation step is carried out for 24 hours or more. [9] The mixture fermented in the pre-fermentation step has a live yeast cell count of 5 x 10 ６

[10] The fermentation method according to any one of [1] to [9], wherein the fruit is banana or lime.

[11] A method for fermenting cocoa beans, comprising a step of mixing fruit, a cocoa pod placenta, and cocoa beans, and fermenting the cocoa beans.

[12] A method for producing chocolate, comprising producing chocolate using fermented cocoa beans obtained by the fermentation method according to any one of [1] to

[11] as a raw material.

[0009] According to the present invention, it is possible to provide a method for fermenting cocoa beans and a method for producing chocolate that enable the production of chocolate having a naturally occurring fruity aroma using fruit.

[0010] Fig. 1 is a diagram showing the fermentation process and fermentation conditions for cocoa beans in Example 1 and Comparative Examples 1 to 3. Fig. 2 is a diagram showing the fermentation process and fermentation conditions for cocoa beans in Example 2 and Comparative Example 4. Fig. 3 is a diagram showing the results of aroma analysis of chocolates in Example Production Example 1 and Comparative Production Examples 1 and 2. Fig. 4 is a diagram showing the results of aroma analysis of chocolates in Example Production Example 2 and Comparative Production Example 4.

[0011] Hereinafter, embodiments of the present invention will be described in detail, but the present invention is not limited to these and various modifications are possible without departing from the gist of the present invention.

[0012] In the embodiments of the present invention, the expression X (numerical value) to Y (numerical value) means X or more and Y or less unless otherwise specified.

[0013] [Method for fermenting cocoa beans] A method for fermenting cocoa beans according to an embodiment of the present invention (hereinafter referred to as "the present embodiment") includes a pre-fermentation step of fermenting a mixture of fruit and cocoa pod placenta, and a mixed-fermentation step of mixing the fermented mixture with cocoa beans and fermenting the cocoa beans.

[0014] (Raw Materials Used) <Cocoa Beans> The cocoa beans used in this embodiment are not limited by origin, variety, etc. Cocoa beans of Trinitario, Criollo, Forastero, etc., originating from Central and South America, West Africa, Southeast Asia, Oceania, etc., can be used. Cocoa beans of a suitable origin and variety can be selected appropriately depending on the purpose of use, for example, the purpose of chocolate production and the desired flavor.

[0015] <Fruit> The fruit used in this embodiment is not particularly limited, but is preferably a fruit suitable for fermentation, and more preferably a fruit with a high sugar content. Specific examples include bananas, oranges, lemons, limes, grapefruits, grapes, apples, pears, peaches, plums, cherries, strawberries, blueberries, raspberries, blackberries, persimmons, melons, watermelons, pineapples, mangoes, papayas, kiwis, guavas, passion fruit, mangosteens, laulaus, rambutans, kaffir limes, durians, and coconuts. Among these, bananas, oranges, lemons, limes, grapefruits, grapes, apples, pears, peaches, plums, cherries, strawberries, blueberries, raspberries, and kaffir limes are preferred, bananas, oranges, lemons, limes, grapefruits, grapes, and kaffir limes are more preferred, and bananas, oranges, and limes are even more preferred.

[0016] It is preferable to use not only the fruit but also the skin. After harvesting, the fruit is preferably mixed with the cocoa pod placenta without a storage period. The fruit is preferably cut or crushed before mixing with the cocoa pod placenta, for example, by finely chopping the fruit in a blender or the like.

[0017] <The placenta of the cocoa pod> The placenta of the cocoa pod (hereinafter sometimes referred to as the placenta) is the central axis extending along the length of the cocoa pod, and serves to support the cocoa beans and the surrounding cocoa pulp (white flesh). Traditionally, after the cocoa beans and pulp were removed from the cocoa pod, the placenta was left in the pod and did not participate in the fermentation process of the cocoa beans.

[0018] The placenta of the cacao pod used in this embodiment is not limited by its origin, variety, etc. Cacao pod placentas of Trinitario, Criollo, Forastero, and other varieties originating from Central and South America, West Africa, Southeast Asia, Oceania, and the like can be used.

[0019] The cocoa pods are split open with a hatchet or wooden stick, and the cocoa beans and pulp are extracted, followed by the placenta. The placenta is preferably mixed with the fruit immediately after harvesting, without any storage period. The placenta is preferably cut or crushed before mixing with the fruit, and then used. For example, the placenta is cut into 2-3 cm cubes with scissors or the like to obtain the cut pieces.

[0020] (Pre-fermentation step) The method for fermenting cocoa beans of this embodiment includes a pre-fermentation step in which a mixture of fruit and cocoa pod placenta is fermented.

[0021] The pre-fermentation step is a step of mixing fruit with the cocoa pod placenta and then fermenting the mixture, with the mixing ratio (mass ratio) of the fruit to the placenta being preferably 2:8 to 8:2, more preferably 3:7 to 7:3, even more preferably 4:6 to 6:4, and most preferably 5:5.

[0022] The fermentation in the pre-fermentation step is preferably anaerobic fermentation. Anaerobic fermentation can be carried out by storing the mixture in a plastic container or the like that prevents the liquid produced as fermentation progresses and allowing it to stand. It is preferable to use a sealed container. It is also preferable not to stir the mixture in the pre-fermentation step.

[0023] Fermentation in the pre-fermentation step is preferably carried out for 12 hours or more or 24 hours or more. It is more preferably carried out for 36 hours or more, 48 hours or more, or 60 hours or more, and even more preferably for 65 hours or more, 70 hours or more, or 72 hours or more. When banana is used as the fruit, it is preferably carried out for 48 hours or more or 60 hours or more, more preferably for 65 hours or more or 70 hours or more, and even more preferably for 72 hours or more. The upper limit of the fermentation time is not particularly limited, but is preferably, for example, 96 hours or less. When lime is used as the fruit, it is preferably carried out for 12 hours or more or 14 hours or more, more preferably for 16 hours or more or 20 hours or more, and even more preferably for 24 hours or more. The upper limit of the fermentation time is not particularly limited, but is preferably, for example, 72 hours or less.

[0024] Fermentation in the pre-fermentation step is preferably carried out at a temperature of 20 to 35°C, more preferably 25 to 35°C, and even more preferably 25 to 30°C.

[0025] In the fermented mixture after the pre-fermentation step, yeast cells are growing. The number of live yeast cells in the mixture is 1 x 10 ６ cfu / ml or more, 3×10 ６ cfu / ml or more, 5×10 ６ cfu / ml or more, 9×10 ６ cfu / ml or more, 3×10 ７ cfu / ml or more, or 4 x 10 ７ The upper limit of the number of live yeast cells is not particularly limited, but is preferably 1×10 １２ cfu / ml or less, 1×10 １１ cfu / ml or less, or 1 x 10 １０cfu / ml or less. Note that the viable yeast cell count in this specification refers to the viable yeast cell count in the liquid portion of the fermentation mixture excluding solid matter, under the measurement conditions described in the Examples below.

[0026] In the pre-fermentation step, fermentation is carried out by bacteria attached to the fruit, so there is no need to add any particular fermentation bacteria, but yeast or the like may be added if necessary.

[0027] The pre-fermentation step may not precede the mixed-fermentation step, but may be carried out simultaneously with the mixed-fermentation step, i.e., the fruit, the cocoa pod placenta, and the cocoa beans may be mixed from the beginning, and both steps may proceed simultaneously. In this case, the fermentation time is preferably the total time when the pre-fermentation step and the mixed-fermentation step are carried out separately, but it is also preferable to adjust the fermentation time as appropriate.

[0028] (Mixed-fermentation step) The method for fermenting cocoa beans of this embodiment includes a mixed-fermentation step in which the mixture fermented in the pre-fermentation step is mixed with cocoa beans and the cocoa beans are fermented. In this step, cocoa pulp is preferably also mixed and fermented.

[0029] The mixed-fermentation step is a step in which the mixture fermented in the pre-fermentation step is mixed with cocoa beans and the cocoa beans are fermented. The mixing ratio (mass ratio) of the mixture fermented in the pre-fermentation step to the cocoa beans in the mixture is preferably 1:2 to 1:20, more preferably 1:3 to 1:7, even more preferably 1:4 to 1:6, and most preferably 1:5. Here, the mass of the cocoa beans refers to the mass of wet beans, i.e., the mass of cocoa beans in a state removed from the cocoa pod. Generally, the mass of wet beans is 2 to 4 times the mass of the cocoa beans after drying, and the above mass ratio is the mass ratio when wet beans within this range are used.

[0030] The fermentation in the mixed fermentation step is preferably anaerobic fermentation. Anaerobic fermentation can be carried out by storing the mixture in a plastic container or the like that prevents the liquid produced as fermentation progresses and allowing it to stand. It is preferable to use a sealed container. It is also preferable not to stir the mixture in the mixed fermentation step.

[0031] Fermentation in the mixed fermentation step is preferably carried out for 24 hours or more or 48 hours or more. It is more preferably carried out for 60 hours or more, 72 hours or more, or 80 hours or more, and even more preferably for 84 hours or more, 90 hours or more, or 96 hours or more. When banana is used as the fruit, it is preferably carried out for 72 hours or more or 80 hours or more, more preferably for 84 hours or more or 96 hours or more, and even more preferably for 120 hours or more. The upper limit of the fermentation time is not particularly limited, but is preferably, for example, 144 hours or less. When lime is used as the fruit, it is preferably carried out for 24 hours or more, more preferably for 26 hours or more or 40 hours or more, and even more preferably for 48 hours or more. The upper limit of the fermentation time is not particularly limited, but is preferably, for example, 144 hours or less.

[0032] Fermentation in the mixed fermentation step is preferably carried out at a temperature of 20 to 35°C, more preferably 23 to 32°C, and even more preferably 25 to 30°C.

[0033] In the mixed fermentation step, it is not necessary to add any particular fermentation bacteria, but yeast or the like may be added as necessary.

[0034] (Pre-mixing fermentation step) The method for fermenting cocoa beans of this embodiment preferably further includes a pre-mixing fermentation step in which the cocoa beans are pre-fermented before mixing the mixture fermented in the pre-fermentation step with the cocoa beans. Pre-fermenting the cocoa beans makes the surface of the beans brittle, making them more susceptible to the aroma of the fruit juice. In this step, it is preferable that the cocoa pulp is also fermented together with the cocoa beans.

[0035] The fermentation in the pre-mixing fermentation step is preferably aerobic fermentation. Aerobic fermentation can be performed by storing the mixture in a container (such as a wooden box or wrapped in banana leaves) from which the liquid produced as fermentation progresses can drain. In the pre-mixing fermentation step, it is preferable to appropriately stir the mixture.

[0036] Fermentation in the pre-mixing fermentation step is preferably carried out for 24 hours or more, more preferably 36 hours or more or 48 hours or more. When banana is used as the fruit, fermentation is preferably carried out for 48 hours or more or 60 hours or more, more preferably 65 hours or more or 70 hours or more, and even more preferably 72 hours or more. The upper limit of the fermentation time is not particularly limited, but is preferably, for example, 120 hours or less, and more preferably 96 hours or less. When lime is used as the fruit, fermentation is preferably carried out for 24 hours or more, and more preferably 36 hours or more or 48 hours or more. The upper limit of the fermentation time is not particularly limited, but is preferably, for example, 96 hours or less, and more preferably 72 hours or less.

[0037] Fermentation in the pre-mixing fermentation step is preferably carried out at a temperature of 30 to 50°C, more preferably 33 to 47°C, and even more preferably 35 to 45°C.

[0038] In the pre-mixing fermentation step, it is not necessary to add any fermenting bacteria, but yeast or the like may be added as necessary.

[0039] (Drying Step) After the fermentation step, the fermented cocoa beans are usually transferred to a drying step. The drying step can be carried out by a known method, for example, until the moisture content of the cocoa beans is less than 8%, preferably 6 to 7%. The dried fermented cocoa beans can be further roasted and crushed and then used as a raw material for chocolate, etc.

[0040] [Chocolate Manufacturing Method] The chocolate manufacturing method of this embodiment uses the fermented cocoa beans obtained by the fermentation method of this embodiment as a raw material to manufacture chocolate. Apart from using the fermented cocoa beans obtained by the fermentation method of this embodiment as a raw material, chocolate can be manufactured by going through steps such as conching, refining, and tempering in accordance with a known general chocolate manufacturing method.

[0041] [Advantages of the Present Embodiment] According to the present embodiment, it is possible to provide a method for fermenting cocoa beans and a method for producing chocolate that can produce chocolate with a naturally occurring fruity aroma without using flavorings. The fruity aroma here refers to the aroma of the fruit used in fermentation.

[0042] Furthermore, according to this embodiment, by using placenta in the pre-fermentation step, the number of live yeast cells can be increased compared to when fruit alone is pre-fermented.

[0043] Furthermore, according to this embodiment, the yeast-produced aroma in the produced chocolate can be increased.

[0044] The present invention will now be described with reference to examples, but the present invention is not limited to these examples.

[0045] [Ingredients Used] The following ingredients were used to produce the chocolates of the Examples and Comparative Examples. Cocoa beans: cocoa beans (wet beans) immediately after removal from the cocoa pod Placenta: placenta immediately after removal from the cocoa pod Banana: banana fruit and peel within 1 hour after harvest Lime: lime fruit and peel within 1 hour after harvest

[0046] Fermentation of Cocoa Beans Cocoa beans were fermented according to the steps and conditions shown in Figures 1 and 2. Details are described below.

[0047] Example 1: With banana, with placenta, with pre-fermentation <Fermentation process> (1) Mixed pre-fermentation process: 10 kg of wet beans (cocoa beans with a high water content removed from cocoa pods) were placed in a fermentation tank with a drainage system, and stirred for 3 minutes each time after 24, 48, and 72 hours, and fermented for 72 hours. (2) Pre-fermentation process: At the same time as starting the process (1) above, 1 kg of banana peels and fruit and 1 kg of placenta were finely chopped, placed in a sealed plastic container, and stored for 72 hours to ferment, yielding a banana + placenta fermented product. (3) Mixed fermentation process: After the process (1) above was completed, the cocoa bean fermentation tank was changed to one without a drainage system, and the banana + placenta fermented product obtained in the process (2) above was mixed and fermented for 120 hours without stirring.

[0048] <Drying Step> After the fermentation step was completed, the cocoa beans were transferred to a drying table and dried until the moisture content of the cocoa beans was less than 8%.

[0049] Comparative Example 1: With banana, without placenta, without pre-fermentation <Fermentation process> (1) Bananas were finely chopped using a blender or the like to prepare crushed material. (2) Crushed bananas equivalent to 10% of the wet bean mass were mixed with cocoa beans (wet bean). (3) The mixture from (2) was fermented for 216 hours without stirring in a fermentation tank with no liquid drainage. (4) After the fermentation in (3), the fermented material was transferred to a fermentation tank with liquid drainage, and stirred for 3 minutes each time at 0 and 24 hours, and fermented for 24 hours.

[0050] <Drying Step> After the fermentation step was completed, the cocoa beans were transferred to a drying table and dried until the moisture content of the cocoa beans was less than 8%.

[0051] Comparative Example 2: With banana, without placenta, with pre-fermentation <Fermentation process> (1) Mixing pre-fermentation process: 10 kg of wet beans were placed in a fermentation tank with a drainage system, and fermented for 3 minutes at 24, 48, and 72 hours. (2) Pre-fermentation process: Simultaneously with the start of process (1) above, 1 kg of banana peels and fruit were finely chopped, placed in a sealed plastic container, and stored for 72 hours to ferment, yielding a banana fermented product. (3) Mixing fermentation process: After process (1) above was completed, the fermentation tank for the cocoa beans was changed to one with no drainage system, and the banana fermented product obtained in process (2) above was mixed and fermented for 120 hours without stirring. <Drying process> After the fermentation process was completed, the cocoa beans were transferred to a drying rack and dried until the moisture content of the cocoa beans was less than 8%.

[0052] Comparative Example 3: With banana, with placenta, without pre-fermentation <Fermentation process> (1) 1 kg of banana peels and fruit and 1 kg of placenta were finely chopped to prepare crushed material. (2) The crushed material from (1) above, equivalent to 20% of the wet bean mass, was mixed with cocoa beans (wet bean). (3) The mixture from (2) above was fermented for 144 hours without stirring in a fermentation tank with no liquid drainage. (4) After the fermentation in (3) above, the fermented material was transferred to a fermentation tank with liquid drainage, and stirred for 3 minutes each time at 0 and 24 hours, and fermented for 24 hours. <Drying process> After the fermentation process was completed, the cocoa beans were transferred to a drying rack and dried until the moisture content of the cocoa beans was less than 8%.

[0053] Example 2: With lime, with placenta, with pre-fermentation <Fermentation process> (1) Mixed pre-fermentation process: 10 kg of wet beans (cocoa beans with a high water content removed from the cocoa pod) were placed in a fermentation tank with a drainage system and fermented for 24 hours without stirring. (2) Pre-fermentation process: 24 hours before the start of process (1) above, 0.5 kg of lime peel and fruit and 0.5 kg of placenta were finely chopped, placed in a sealed plastic container, and stored for 48 hours to ferment, obtaining a lime + placenta fermented product. (3) Mixed fermentation process: After the completion of process (1) above, the fermentation tank for the cocoa beans was changed to one without a drainage system, and the lime + placenta fermented product obtained in process (2) above was mixed and fermented for 48 hours without stirring.

[0054] <Drying Step> After the fermentation step was completed, the cocoa beans were transferred to a drying table and dried until the moisture content of the cocoa beans was less than 8%.

[0055] Comparative Example 4: With lime, without placenta, with pre-fermentation <Fermentation process> (1) Mixed pre-fermentation process: 10 kg of wet beans were placed in a fermentation tank with a drainage system and fermented for 24 hours without stirring. (2) Pre-fermentation process: 24 hours before the start of process (1) above, 0.5 kg of lime peel and fruit were finely chopped, placed in a sealed plastic container, and stored for 48 hours to ferment, obtaining a lime fermented product. (3) Mixed fermentation process: After the completion of process (1) above, the fermentation tank for the cocoa beans was changed to one with no drainage system, and the lime fermented product obtained in process (2) above was mixed and fermented for 48 hours without stirring. <Drying process> After the completion of the fermentation process, the cocoa beans were transferred to a drying stand and dried until the moisture content of the cocoa beans was less than 8%.

[0056] [Manufacturing of Chocolate] (1) The fermented cacao beans obtained in Examples 1 and 2 and Comparative Examples 1 to 4 after the drying process were roasted at 120°C for 30 minutes, and the cacao husk was removed to obtain cacao nibs. (2) The obtained cacao nibs were crushed and then blended with sugar, cocoa butter, and an emulsifier to produce chocolates (Examples 1 and 2 and Comparative Examples 1 to 4).

[0057] [Measurement of viable yeast cell count (1)] (1) 2 g samples were taken from the fermented product (Comparative Example 2 and Example 1) after the pre-fermentation step at 0, 24, and 72 hours of fermentation time. (2) An equal amount of water to the sampled fermented product was added and mixed thoroughly, after which 1 mL of the supernatant liquid portion was added to a Petrifilm YM plate (3M Japan). (3) The mixture was cultured at a culture temperature of 25-30°C for 48 hours, and the number of colonies was counted. The measurement results are shown in Table 1.

[0058]

[0059] [Measurement of viable yeast cell count (2)] (1) 2 g samples were taken from the fermented product after the pre-fermentation step (Comparative Example 4 and Example 2) at 0, 24, and 48 hours of fermentation time. (2) An equal amount of water to the sampled fermented product was added and mixed well, and then 1 mL of the supernatant liquid portion was added to a Petrifilm YM plate (3M Japan). (3) The mixture was cultured at a culture temperature of 25 to 30°C for 48 hours, and the number of colonies was counted. The measurement results are shown in Table 2.

[0060]

[0061] [Aroma Analysis] 2.0 g of chocolate (Comparative Production Examples 1, 2, and 4 and Working Production Examples 1 and 2, in which chocolates were produced using the fermented cocoa beans of Comparative Examples 1, 2, and 4 and Examples 1 and 2) was finely chopped and sealed in a glass vial with a special stopper, and aroma analysis was performed using GC / MS (Agilent Technologies KK). Of the aromas detected in the chocolate, aromas believed to be produced by yeast (those detected among the 26 aroma components listed in Table 2 in the following literature) were summed (aroma peak areas were summed) and graphed. The analysis results are shown in Figures 3 and 4. Journal: Journal of the Brewing Society of Japan, Vol. 111, No. 9, pp. 611-624, published September 2016 (URL: https: / / www.jstage.jst.go.jp / article / jbrewsocjapan / 111 / 9 / 111_611 / _pdf)

[0062] [Sensory evaluation (1)] The produced chocolates (Comparative Production Examples 1 to 3 and Working Production Example 1) were tasted by 15 trained panelists, who evaluated the three items of sourness, cocoa flavor, and banana flavor on a five-point scale according to the following evaluation criteria. The results are shown in Table 3. <Evaluation items> - Sourness: Evaluation of taste - Cocoa flavor: Evaluation of aroma. General evaluation items for chocolate - Banana flavor: Evaluation of aroma. Evaluation items for determining whether the aroma of the fruit used has been transferred to the chocolate <Evaluation criteria> 0 Not detectable at all 1 Very weakly detected 2 Weakly detected 3 Clearly detected 4 Strongly detected 5 Very strongly detected

[0063]

[0064] [Sensory evaluation (2)] The produced chocolates (Comparative Production Example 4 and Working Production Example 2) were tasted by eight trained panelists, who evaluated the three items of sourness, cocoa flavor, and lime flavor on a five-point scale according to the following evaluation criteria. The results are shown in Table 4. <Evaluation items> - Sourness: Evaluation of taste - Cocoa flavor: Evaluation of aroma. General evaluation items for chocolate - Lime flavor: Evaluation of aroma. Evaluation items for determining whether the aroma of the fruit used has been transferred to the chocolate <Evaluation criteria> 0 Not detectable at all 1 Very weakly detected 2 Weakly detected 3 Clearly detected 4 Strongly detected 5 Very strongly detected

[0065]

Claims

1. A method for fermenting cacao beans, comprising a pre-fermentation step of fermenting a mixture of fruit and the placenta of cacao pods, and a co-fermentation step of mixing the fermented mixture with cacao beans to ferment the cacao beans.

2. The fermentation method according to claim 1, wherein the fermentation in the pre-fermentation step is anaerobic fermentation.

3. The fermentation method according to claim 1, wherein the fermentation in the co-fermentation step is anaerobic fermentation.

4. The fermentation method according to claim 1, further comprising a pre-co-fermentation step of pre-fermenting the cacao beans before mixing them with the fermented mixture.

5. The fermentation method according to claim 4, wherein the fermentation in the pre-co-fermentation step is aerobic fermentation.

6. The fermentation method according to claim 1, wherein the pre-fermentation step is carried out for 24 hours or more.

7. The fermentation method according to claim 1, wherein the co-fermentation step is carried out for 48 hours or more.

8. The fermentation method according to claim 4, wherein the pre-co-fermentation step is carried out for 24 hours or more.

9. The mixture fermented in the pre-fermentation step has a viable yeast count of 5 × 10 ６ cfu / ml or more. The fermentation method according to claim 1.

10. The fermentation method according to claim 1, wherein the fruit is banana or lime.

11. A method for fermenting cacao beans, comprising a step of mixing fruit, the placenta of cacao pods and cacao beans to ferment the cacao beans.

12. A method for manufacturing chocolate, using the fermented cacao beans obtained by the fermentation method according to any one of claims 1 to 11 as a raw material.

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