A method for fermenting cocoa pulp and / or cocoa beans and cocoa product thus obtained, a fermenting device and its use

Abstract

A method for fermenting cocoa pulp, said method comprising the steps of providing at least one starter culture of a yeast, said yeast being Saccharomyces cerevisiae; providing cocoa pulp; mixing said starter culture with said cocoa pulp within a reactor to obtain a mixture and fermenting said mixture under anaerobic conditions to obtain said fermented cocoa pulp. Also described, is a fermenting device and its use.

Description

[0001] A METHOD FOR FERMENTING COCOA PULP AND / OR COCOA BEANS AND COCOA PRODUCT THUS OBTAINED, A FERMENTING DEVICE AND ITS USE

[0002] Field of the invention

[0003] The present invention relates to a method for fermenting cocoa beans and / or cocoa pulp. The invention also relates to the use of a fermented pulp to ferment cocoa beans. The invention further relates to the fermented pulp and to fermented cocoa beans which may be obtained or are obtainable by carrying out a method of the present invention and to uses thereof for fermenting cocoa beans and preparing cocoa products. Also described are a fermenting device and its use.

[0004] Prior art

[0005] The fermentation of cocoa beans is a crucial step in the production of cocoa-based products for the food industry, such as cocoa liquor (cocoa mass) and cocoa powder, which are used in the manufacture of chocolate and chocolate products.

[0006] The traditional fermentation process involves a 3 to 10 days spontaneous fermentation process of both the beans and the pulp in heaps, boxes or trays. During fermentation, the pulp undergoes a series of complex biochemical changes driven by microbial activity. Three key groups of microorganisms participate in cocoa bean fermentation:

[0007] Yeasts, which initiate the process, metabolize sugars and produces alcohol.

[0008] Lactic Acid Bacteria (LAB) which contribute to acidity regulation and flavour development; and

[0009] Acetic Acid Bacteria (AAB): Responsible for acetic acid production.

[0010] The yeasts depectinise and liquify the pulp and produce ethanol from sugars under anaerobic conditions and in an acid environment. As the pulp is drained away and the beans are turned on a regular basis, more acetic acid is produced and both temperature and acidity increase, creating ideal conditions for the growth of LAB and AAB. It also allows access to more aerobic conditions. In decreasing order of relative abundance, Pichia, Hanseniaspora, Saccharomyces and Candida are the most commonly found genera involved in cocoa fermentation, representing an even greater species diversity. The most predominant yeast species found in spontaneous cocoa fermentation processes are, indecreasing order of relative abundance, Saccharomyces cerevisiae, Pichia kudriavzevii, Hanseniaspora opuntiae, Hanseniaspora uvarum, Hanseniaspora guilliermondii, Pichia manshurica, Pichia kluyveri and Candida tropicalis. Other yeast genera that appear in spontaneous cocoa fermentation processes but at lower relative abundances are Wickerhamomyces, Kluyveromyces, Torulaspora and Rhodotolura.

[0011] LAB convert sugars and organic acids into lactic acid. As more air is coming in, AAB start to oxidise the ethanol initially produced by the yeasts to acetic acid. Ethanol and acetic acid diffuse into the beans and this, in combination with the heat produced by this exothermic bioconversion, causes the death of the seed embryo. By avoiding embryonic growth, fermentation activates hydrolytic bean enzymes and the formation of precursor molecules for the development of a characteristic aroma and colour of the cocoa beans. The beans become plump, retain moisture, and develop a reddish-brown colour and a sharp fragrance.

[0012] The traditional 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, postharvest 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 fermented cocoa beans is highly variable.

[0013] In particular, the fermentation of the cocoa beans is essential for creating the desired chocolate flavour because it reduces bitterness and astringency in raw cocoa beans and enhances flavour precursors that contribute to the rich taste of chocolate. These properties are further developed during drying, roasting, and final processing of well-fermented beans. Notably the presence of raw pulp is seen as necessary to the fermentation of the cocoa beans because the pulp provides essential nutrients to microorganisms fermenting the beans. It is widely understood that removal of the pulp would impact the beans' fermentation and the complex flavour of the resulting product.The desirable flavours generated in chocolate processing include fruity, floral, chocolate, woody, caramel and earthy notes. With an odour activity value (OAV) of about 4 in dried beans, isoamyl acetate (yellow fruit / banana) is a volatile compound which contributes the most to the yellow fruit taste of high-quality dried beans, in particular to the Trinitario cocoa variety from Ecuador. Ethyl hexanoate and octanoate are further volatile compounds which participate to the fruity flavour. 2-phenyl acetate is also a major aroma compounds providing floral aroma in good quality liquor and chocolate. The increase of fruity, and, to a lesser extent, floral, compounds is generally desirable to increase the quality of the cocoa and chocolate products.

[0014] 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 cocoa beans and / or pulp by adding to said plant material specific bacterial cultures containing at least one yeast, one lactic acid bacterium and / or at least one acetic acid bacterium.

[0015] US patent 5,342,632 discloses a method for treating cocoa beans for improving their 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.

[0016] US patent application US 2011 / 0070332 discloses the use of an additional step where cocoa beans already fermented are incubated with fermented pulp in order to improve the quality of these fermented cocoa beans. It also teaches to incubate unfermented cocoa beans with fermented pulp for a few hours in order to obtain treated unfermented cocoa beans. These beans may be used in a chocolate having some taste characteristics similar to the ones of a control chocolate, but they do not equate to the overall taste of a standard chocolate made of well fermented cocoa beans.

[0017] It also has been known (WO2022 / 167677 - PURATOS) to collect the sweatings of fermenting cocoa beans and pulp in order to recirculate them onto the fermenting beans and pulp.

[0018] Also, yeasts and LA and AA bacteria (EP2325295- Vrije Universiteit Brussel & Barry Callebaut) bacteria involved in cocoa fermentation have been studied and particular species identified as potentially useful addition during the fermentation process.

[0019] The article "Tuning Chocolate Flavor through Development of Thermotolerant Saccharomyces cerevisiae Starter Cultures with Increased Acetate Ester Production" Esther MEE RS MAN et al. in Applied and Environmental Microbiology, Volume: 82, Issue 2,published on 7 January 2016 describes microbial starter cultures of various Strains of Saccharomyces cerevisiae (S. cerevisiae) which are shown to promote the production of acetates esters and prominently isoamyl acetate, ethyl acetate and phenyl ethyl acetate. However, the best strains used provide a relatively modest increase of the most desirable esters. Hence, the concentration of isoamyl acetate and ethyl hexanoate are, at best, only increased by factor of less than 4.

[0020] CN 118599685A relates to a method to improve the quality of cocoa beans manufacturing. The method comprises using an inoculum of 4 species on bacteria, e.g. Brettanomyces cerevisiae, Saccharomyces cerevisiae, Lactobacillus plantarum and Lactobacillus acetosus, and pour it on a mixture of cocoa beans and cocoa pulp to ferment in wooden boxes covered by a fabric. Likewise, US2017280742A1 describes to add a yeast such as Saccharomyces cerevisiae to a cocoa beans and pulp mixture to obtain fermented cocoa beans.

[0021] DISNEY RIBEIRO DIAS ET AL: "Elaboration of a fruit wine from cocoa (Theobroma cacao L.) pulp", INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, BLACKWELL SCIENTIFIC PUBLICATIONS, OXFORD, GB, vol. 42, no. 3, 23 February 2007 (2007-02-23), pages 319-329, describes the elaboration of a cocoa "wine" from cocoa pulp. The cocoa pulp is first enzymatically treated with sucrose, pectinolytic enzymes Ultrazym®, sulphite and bentonite to provide a cocoa "must" (cf. Fig. 2). This "must" is then inoculated with strains of S. cerevisiae (CA116, CA1162 and CA1183), in order to ferment all the sugars of the cocoa must and produce an alcoholic beverage having a pleasant taste. However, there has been no evidence that the fermentation of cocoa beans could be substantially improved or accelerated with these approaches without impacting the overall time and / or costs of the fermentation process. There is therefore still a need to provide a method to improve, accelerate and / or regulate the fermentation process of cocoa beans and / or cocoa pulp.

[0022] By "improving fermentation" it is meant, for example, to increase the rate of fermentation, the extent of fermentation, the rapidity and productivity of the fermentation, or the quality and / or quantity of desirable substances or microorganisms present in the fermented material (or to decrease the quantity of undesirable substances / microorganisms), and / or to improve the characteristics of the fermented material and / or products obtained by using said the fermented material.Summary of the invention

[0023] According to one aspect of the invention, the method advantageously allows for countering, at least to some material extend, the non-reproducible nature of spontaneous fermentation and for regulating the fermentation process of the cocoa pulp or the cocoa beans, and advantageously both, as well as controlling, regulating and / or improving the characteristics of the fermented material and products obtained there from.

[0024] The present invention provides a solution to at least some of the above-mentioned problems by providing a reliable and time effective method for processing cocoa beans into fermented cocoa beans of good quality and / or increase, or upgrade, the quality of fermented cocoa beans. This improvement can be an increase of cocoa, vanilla, spicy, fruity and / or floral notes in the processed cocoa beans / cocoa liquor. It is preferred that the improvement relates to fruity and / or florals notes as these are particularly desirable notes and may greatly vary depending upon the origin of the beans. An increase of yellow fruit notes, such as banana-like flavour is particularly desirable and sought for.

[0025] This may advantageously be the result of an increased of the quantity of one or more desirable aroma compound(s). In particular, the amount of ester compounds connected to fruity flavours, such as isoamyl acetate, ethyl hexanoate and / or ethyl octanoate are markedly increased. Other desirable compounds, such as esters connected to floral notes, in particular 2-phenyl acetate which is also a marker for aromatic cocoa.

[0026] According to an aspect of the invention, it was found that, surprisingly, fermenting cocoa pulp separately from the cocoa beans, under specific conditions which comprises adding to the cocoa pulp a yeast species selected from the group consisting of Saccharomyces cerevisiae, Pichia kudriavzevii, Hanseniaspora opuntiae, Hanseniaspora uvarum, Hanseniaspora guilliermondii, Pichia manshurica, Pichia kluyveri and Candida tropicalis and mixtures thereof, under anaerobic conditions can substantially improve the fermentation process of the cocoa beans and / or cocoa pulp, and preferably both, and / or the quality of the fermented beans. The fermented cocoa beans thus obtained have a markedly improved flavour. Isoamyl acetate and / or ethyl hexanoate is of particular interest as it is known that increased amounts of this compound are a marker to a yellow fruit flavour. However, to have a marked effect as far as flavour improvement of the resulting chocolate is concerned, an increase of at least 5 times the original amount is usually sought in order to be associated with a perceived improvement of this flavour in the resulting chocolate.According to another aspect of the invention it was also determined that, contrary to expectation, a separately fermented liquid cocoa pulp, obtained using the addition of a starter culture of at least one yeast as described above, can be used to react with depulped cocoa beans directly, in particular in an aerobic environment such as heaps, boxes, baskets, or trays, in order to promote and / or regulate fermentation and / or to obtain fermented beans of good and homogenous quality. According to this particular aspect of the invention, the fermenting of the cocoa beans may take place essentially without the use or addition of fresh and / or solid cocoa pulp to the cocoa beans. Advantageously, the only fresh pulp present is the minimal amount of pulp still attached to the depulped beans. According to particularly preferred aspect of the invention, how to use and obtain different fermented cocoa pulps to achieve a particularly efficacious fermenting process is disclosed. The use of the Saccharomyces cerevisiae is also particularly preferred.

[0027] One aspect of the invention is directed to a method for fermenting cocoa beans and / or pulp. While the present invention primarily relates to the fermentation 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 TZ. 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 the method of the present invention. The use of Trinitario orCCN-51 is particularly preferred. CCN-51 has been shown to be particular suitable to achieve improvement of fermented cocoa beans.

[0028] The term "cocoa beans" as used herein is intended to refer to cocoa beans or cocoa seeds as such as well as parts thereof. However, it is preferred to use whole cocoa beans.

[0029] The term "pulp", or "cocoa pulp" in accordance with the present invention relates to the mucilaginous plant material in which cocoa beans are embedded inside the cocoa pods. The expression "cocoa pulp" does not encompass a fermented cocoa pulp, which has been substantially treated (enzymatically or otherwise) and / or chemically transformed from the naturally produced pulp present within the cocoa fruit. Steps such are drying or reducing the pulp into powder are not considered changing the intrinsic composition of the cocoa pulp. There is preferably no need to add or modify the cocoa pulp substrate by enzymatically pre-treating it and / or by adding an additive such as sucrose, an enzyme such as a pectinolytic enzyme, a sulphite and / or bentonite.

[0030] The fermented pulp is obtained separately from the cocoa beans and is then be processed with these cocoa beans. During the fermentation process the cocoa pulp gradually breaks down and becomes a liquid, known as "sweating".

[0031] Fresh cocoa beans are beans which have just been harvested and have a substantial amount of pulp attached thereto; roughly about 27 wt% + / - 10% wt. %.

[0032] The expression "depulped cocoa beans" refers to cocoa beans that have been essentially liberated of their pulp according to known techniques. It is understood "essentially liberated" refers to the removal from the cocoa beans of most 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. However, it was found that depulped beans still having a small portion of the pulp attached are better starting material. Hence, unfermented cocoa beans being admixed to and / or having from 5 wt.% to 10 wt.% (w / w) pulp are preferred. In facts, depulped cocoa beans are found to be generally better material for any type of fermentation processes when higher quality or process control is sought. These beans are still referred to as "depulped beans" in the field of cocoa beans processing. It should be noted that due to the presence of residual pulp on the beans, some fermentation occurs naturally and there is no need to add pulp to ferment the beans and obtain standard well fermented beans. In some occurrence the use of depulped beans per se was seen to be helpful in increasing an overall fruity flavour and / or consistency of the fermentation process.

[0033] In the context of the invention the expression "fresh unfermented cocoa beans" is intended to refer to cocoa beans that have been liberated from cocoa pods and / or have not yet germinated.

[0034] As used herein, the terms "fermentation" or "fermenting" refer gene rally to any activity or process involving chemical changes brought about in an organic substrate through the actions of substances or compounds produced by microorganisms. The said compounds may advantageously influence or determine one or more characteristics of the fermented substrate and / or products prepared by further processing involving said fermented substrates or products. By means of example and not limitation, such characteristics may involve various sensorial, organoleptic, nutritional, technological, compositional, orqualitative properties of the fermented material and / or further products there from, e.g., contents of particular compounds, taste, flavour, aroma, texture, colour, rheology, etc. The term "fermentation" encompasses both anaerobic and aerobic processes, as well as processes involving a combination or succession of one or more anaerobic and / or aerobic stages.

[0035] The term "fermented cocoa beans" is intended to refer to cocoa beans that have been fermented, preferably for at least two days. It is important to emphasise that this expression includes both fully fermented cocoa beans as well as partially fermented cocoa beans. This is because partially fermented beans are not considered a commercial defect.

[0036] The degree of fermentation is determined by exploiting the change in cocoa beans colour during the fermentation and is referred to as a cut-test. The cut-test is the simplest and still the most widely used method to assess the quality of cocoa beans by visual inspection. A regular cut-test consists in the evaluation of 300 beans, disposed in an inspection board (usually comprising spots for 100 beans, more frequently for 50 beans), that are analysed individually (CAOBISCO / ECA / FCC, 2005; ISO 2451:2017, 2020) by trained personnel. The usual classification includes unfermented, under fermented and well fermented beans.

[0037] Unfermented beans are preferably used as a starting material according to a preferred aspect of the invention.

[0038] However, under-fermented beans can also be used. The cocoa beans or the cocoa pulp may be fresh (i.e. not dried) or dried. Fresh cocoa beans and / or fresh cocoa pulp are preferred.

[0039] The expression "starter culture" refers to a composition comprising live microorganisms that are capable of initiating or effecting fermentation of organic material, optionally after being cultivated in a separate starter medium for obtaining a high-density culture. A starter culture usually represents very little in terms of the overall mass of the mixture it is added too, e.g. less than 10%, preferably less than 5%, more preferably less 3 or 1 %.

[0040] The expression "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 upon the use and / or the mode of application and / or the mode of administration. Non-limitativeexamples of food products which may be obtained using fermented cocoa beans of the 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.

[0041] The expression "anaerobic condition" relates to a medium where no or little oxygen is available. Conversely, an "aerobic condition" relates to a medium where oxygen is available, for example in an amount at least equivalent to ambient air. Both expressions are used within the common general meaning in the field of yeast fermentation.

[0042] DESCRIPTION OF THE INVENTION

[0043] Fermented pulp

[0044] One aspect of the invention is directed to a fermented cocoa pulp, its use for the fermentation of cocoa beans and a method to prepare it. It was found that suitable fermented cocoa pulp could be obtained by using a reactor allowing a fermentation under anaerobic conditions.

[0045] Therefore, a particular aspect of the invention is a method for preparing a fermented cocoa pulp, said method comprising the steps of:

[0046] a) providing at least one starter culture of a yeast;

[0047] b) providing cocoa pulp;

[0048] c) mixing the yeast starter culture with the cocoa pulp within a reactor to obtain a mixture, preferably in the absence of cocoa beans;

[0049] d) fermenting said mixture under anaerobic conditions to obtain said fermented cocoa pulp.

[0050] Preferably, the yeast starter culture comprises, or consists of, a yeast species chosen in the group consisting of Saccharomyces cerevisiae, Pichia kudriavzevii, Hanseniaspora opuntiae, Hanseniaspora uvarum, Hanseniaspora guilliermondii, Pichia manshurica, Pichia kluyveri, Lachancea thermotolerans and Candida tropicalis. Preferably the yeast species is Saccharomyces cerevisiae.

[0051] The starter culture used in some aspects of the invention may be a high-density culture obtained by propagating a starter culture in a suitable medium. A starter culture may be, e.g., a liquid culture, liquid pressed culture, frozen or dried form, including, e.g., freeze dried form and spray / fluid bed dried form, or frozen or freeze-dried. A starter culture mayalso contain, in addition to the microorganisms, buffering agents and growth stimulating nutrients (e.g., an assimilable carbohydrate ora nitrogen source), or preservatives (e.g., cryo protective compounds) or other carriers, if desired, such as milk powder or sugars. The starter culture may be a pure culture, i.e., may contain a biomass of one single isolate of yeast, i.e. a clone originating in principle from one cell. The use of a pure culture is preferred.

[0052] In another embodiment, a starter culture may be a co-culture, i.e., may comprise more than one species of yeast and preferably bacterial species such as strains of LAB and / or AAB.

[0053] According to another embodiment, a starter culture may comprise, or consist, of more than one species of yeast and preferably a Saccharomyces cerevisiae combined to at least a species of another genus of yeast, in particular, Pichiaceae yeast (such as Pichia kudriavzevii, Pichia manshurica, Pichia fermentans, Pichia guillermondi or Pichia kluyveri). Preferably the yeast is Pichia kluyveri.

[0054] According to another embodiment, a starter culture may comprise, or consist, of more than one species of yeast and preferably a Saccharomyces cerevisiae combined to at least a species of another genus of yeast such as a Pichiaceae yeast. Preferably the yeast is Lachancea thermotolerans.

[0055] It is also considered as part of the invention that at least one Pichiacea and / or Lachancea yeast be used in the process of the invention instead than a Saccharomyces cerevisiae.

[0056] It may be preferred that a starter culture or a high-density culture contains at least 102colony forming units (CFU) of one or more yeast, such as at least 103CFU / g, at least 104CFU / g, e.g., at least 105CFU / g, at least 106CFU / g, e.g., at least 107CFU / g, at least 108CFU / g, e.g., at least 109CFU / g, at least IO10CFU / g, e.g., at least 1011CFU / g, at least 1012CFU / g, or at least 1013CFU / g. A starter culture containing colony forming units ranging from 109CFU / g to 1012CFU / g, in particular from IO10CFU / g to 1011CFU / g, is preferred.

[0057] The cocoa pulp which is to be fermented according to this aspect of the invention is preferably essentially unfermented pulp. This cocoa pulp is obtained preferably directly from cocoa pods, for example by removing the cocoa pulp of healthy pods as quickly as possible preferably within fewer than 3, particularly 2 days, and more preferably within 24 hours, ideally less than 6 hours, after harvest. The cocoa beans are then separated from thepulp that surrounds them, and the pulp is recuperated. In general, the pulp is microbiologically sterile until the pods are opened. Then the pulp is naturally inoculated with micro-organisms at the manual opening of the pods. It is not found necessary to use sterile pulp or pulp obtained under strenuous anti-septic conditions in the method according to this aspect of the invention. On the contrary the method of the invention works well using traditionally obtained pulp. Hence, cocoa pulp naturally inoculated with microorganisms where a fermentation process has already started to some small extent is hereby encompassed as a starting material and within the definition of 'unfermented pulp".

[0058] However, this natural fermentation should preferably not exceed 1 or two days, preferably less than a day. To stop this natural fermentation, the pulp may be dried and stored to be used later. Preferably, the cocoa pulp is used fresh and no more than about 2 days, preferably less than about 24 hours, i, e.; less than 23, 20, 18, 15, 12, 10, 7, 5 or 1 hours after opening the pods.

[0059] According to this aspect of the invention, the cocoa pulp is mixed with the yeast starter culture within a reactor and is left to react under anaerobic fermentation, e.g. the reactor is closed so that the external atmosphere cannot enter the reactor. Advantageously, the reactor includes a stirrer, and continuous (preferred) or intermittent stirring may be applied to the mix during the fermentation step. The speed can be set to about 80 - 90 RPM. It may also range from 40 to 100 rpm, 50 to 500 rpm or from 80 to 350 rpm.

[0060] Advantageously the speed will be selected in a range of 90 to 250 rpm, preferably from 100 to 200 rpm in particular from 100 to 150 rpm. Advantageously, the mix is stirred for at least 5 minutes continuously, preferably 10 minutes and more preferably at least 30 minutes, continuously. It is further preferred that the temperature of the reactor be controlled and, in particular, be decreased and / or maintained to a about a set temperature.

[0061] According to a particularly preferred first variant of this aspect of the invention the fermentation of the cocoa pulp is controlled in order to optimise alcohol production and / or growth of the yeast, and advantageously both, over a relatively brief period of time. Thus, water is added to the mixture of cocoa pulp and of at least one starter culture of a species of yeast to promote said yeast growth and / or associated alcohol production. The amount of water added is at least 20 wt.%, preferably from 35 to 45 wt.%, and advantageously no more than 60 wt.%, to avoid over dilution, in respect of the total weight of the mixture, to obtain a diluted fermented cocoa pulp. Ranges of 25% to 42%, 30% to 41% and 37% to 41% are alsoconsidered suitable dilution ranges. The presence of water allows improved conditions for the yeast growth.

[0062] The cell concentration of the yeast at the start of the process is advantageously ranging from 106CFU / g to 108CFU / g of the mixture of cocoa pulp, starter culture and water. Furthermore, the temperature of the mixture within the reactor is advantageously maintained at a suitable temperature, such as from 25° C to 35° C, preferably from 27°C to 31° C, during step c), in order to increase yeast growth and / or alcohol production. Ranges of 26 °C to 32°C, 28 °C to 31°C may also be considered suitable.

[0063] The duration of the fermentation is advantageously ranging from 5 hours to 48 hours, and even more advantageously from 18 to 26 hours, such as 24 hours. Ranges of 10 to 24 hours, 15 to 22 hours or 18 to 20 hours can also be suitable. The above-mentioned conditions are generally suitable for yeast growth and have been shown to be particularly adapted to the growth of the particular yeast species used according to the first aspect of the invention. The cell concentration of the yeast at the end of the process is advantageously ranging from 106CFU / g to 109CFU / g, preferably from 107CFU / g to 109CFU / g of the mixture of cocoa pulp, starter culture and water. A particularly important aspect of the process is that the fermentation of the cocoa pulp advantageously takes place in the absence of cocoa beans. According to the traditional fermentation process, the pulp and the cocoa beans, usually both fresh, are fermented together. By contrast, in the process of the invention, the pulp is preferably first fermented separately from cocoa beans. Or course a minimal amount of cocoa beans could incidentally be present in the pulp without impacting the process, such as strictly less than 15.0% (w / w), preferably strictly less than 10.0 % (w / w) et even more preferably strictly less 5.0 % (w / w) in weight compared to the total weight of cocoa pulp and cocoa beans in the reactor. However, the fermenting step is preferably carried out with without any cocoa beans (i.e. less than 0.5 % (w / w)) being present in a reactor. The average specific growth rate of said yeast that can be achieved under these conditions and / or is sought to achieved may range from 0.1 to 0.4 per hour, preferably from 0.15 to 0.25 per hour and advantageously around 0.18 per hour.

[0064] According to a particularly preferred alternative or additional variant of this aspect of the invention, the fermentation of the cocoa pulp can alternatively or additionally be controlled in order to optimise digestion of sugars contained within the pulp. On average, cocoa pulp contains about 18 wt.% sugars (mainly glucose, fructose and sucrose) over its thetotal mass and some more can be produced during fermentation. In order to digest most of, or essentially all, the sugars, very little or no water is added to the unfermented cocoa pulp within the reactor, and a longer fermentation time is advantageously be selected.

[0065] Thus, according to the second variant of this particular aspect of the invention, no water is added to the mixture of cocoa pulp and yeast starter culture or water may be added in an amount of less than 10 wt.%, preferably from 0.1 to 5 wt.%, and preferably less than 2% or even 1%, such as less than about 0.1%, 0.2%, 0.4%, 0.6%, 0.8% of the total weight of the mixture, to obtain a low sugars or concentrated fermented cocoa pulp. This use of a minimal amount of water may slow the growth of yeast but promotes a more complete digestion of the cocoa pulp.

[0066] According to a third variant of the process, the yeast used to obtain the liquid fermented pulp is preferably a Saccharomyces cerevisiae combined to at least a species of another genus of yeast in particular a Pichiaceae (such as Pichia kudriavzevii, Pichia manshurica, Pichia kluyveri, preferably Pichia kluyveri. Alternatively, or additionally, the yeast used to obtain the fermented pulp according to this variant preferably comprises, or consists of, a Saccharomyces cerevisiae combined to at least another species of the genus Lachancea, preferably Lachancea thermotolerans. A liquid fermented pulp obtained according to this third variant is particularly apt to be used according to the process according to the second variant of the invention and / or to be added to the cocoa bean after at least 1 day from the beginning of the fermentation of the cocoa beans. It is also considered as part of the invention that at least one Pichiacea yeast and / or a Lachancea yeast be use instead than a Saccharomyces cerevisiae.

[0067] The cell concentration of Saccharomyces cerevisiae at the start of the pulp fermentation process is advantageously ranging from 0.5 xlO7to 10 xlO7, particularly from 0.8 xlO7to 5.0xl07, more preferably from l.OxlO7to 3.0xl07and even more particularly from 1.4 xlO7to 1.6xl07cfu per gram of the mixture of cocoa pulp and starter culture or per gram of the mixture of cocoa pulp, starter culture and water when water is added.

[0068] The cell concentration of Pichiaceae at the start of the pulp fermentation process is advantageously ranging from 0.3 xlO7to 10 xlO7, particularly from 0.5 xlO7to 5.0xl07, more preferably from 0.6xl07to 3.0xl07and even more particularly from 0.8 xlO7to 1.2xl07cfu (e.g. about l.OxlO7) per gram of the mixture of cocoa pulp and starter culture, or per gram of the mixture of cocoa pulp, starter culture and water when water is added.The cell concentration of Lachancea at the start of the pulp fermentation process is advantageously ranging from 0.5 xlO7to 10 xlO7, particularly from 1.5 xlO7to 6.0xl07, more preferably from 2.0xl07to 4.0xl07and even more particularly from 2.8 xlO7to 3.2xl07(e.g. about 3.0xl07) cfu per gram of the mixture of cocoa pulp and starter culture, or per gram of the mixture of cocoa pulp, starter culture and water when water is added.

[0069] The cell concentration of the yeast of the starter culture at the start of the process may range from 1.0 xlO7to 50 xlO7, advantageously from 2.0 xlO7to 40xl07, preferably from 4.0 xlO7to 200 xlO7, or 1.4xl07- 1.6xl07, cfu per gram of the mixture of cocoa pulp and starter culture, or per gram of the mixture of cocoa pulp, starter culture and water, when water is added

[0070] Furthermore, the temperature of the mixture within the reactor is advantageously maintained at a suitable temperature such as at a temperature between 15° C to 25° C (e.g. around 20°C), preferably from 18°C to 20° C during step c). Ranges of 16 °C to 24°C, 18 °C to 23°C or 17 °C to 20°C may also be considered suitable. The duration of the fermentation advantageously ranges from 53 hours to 120 hours, and even more advantageously from 72 to 100 hours. Ranges of 65 to 120 hours, 60 to 120 hours or 55 to 120 hours can also be suitable.

[0071] According to any of the above variants, once the desired fermentation level is achieved, the reactor is opened, and the fermented cocoa pulp discharged. It should be noted that the fermented is usually in a liquid or semi-liquid (viscous) state. Obtaining and / or using a liquid fermented pulp is preferred as it eases its administration onto cocoa beans.

[0072] According to this aspect of the invention, the fermented cacao pulp above described, which may be obtained according to the method according to one aspect of the invention, is a further object of the invention as well as its use in a method for fermenting cocoa beans such as a method for fermenting cocoa beans as described in this specification.

[0073] In particular, the fermented liquid cocoa pulp of the invention advantageously comprises fermented cocoa pulp and Saccharomyces cerevisiae in a detectable amount and in particular in a concentration ranging from 106to 109cells / g and of at least 108, generally above 3,5 x 108, and preferably superior to 5 xlO8cells / g of fermented pulp. When the pulp is fermented with (additional) water, the cells concentration, will generally not exceed lxlO9cells / g cfu / ml of fermented pulp. The fermented pulp of the invention may comprise aconcentration of Saccharomyces cerevisiae cells / g of any ranges encompassed by the numbers 1.0 x 108, 1.5 x 108, 2.0 x 108, 2.5 x 108, 3.0 x 108, 3.5 x 108, 4.0 x 108, 4.5 x 108, 5.0 x 108, 5.5 x 108, 6.0 x 108, 6.5 x 108, 7.0 x 108, 7.5 x 108, 8.0 x 108, 8.5 x 108, 9.0 x 108and 9.5 x l08.

[0074] The fermented liquid cocoa pulp of the invention may advantageously comprise fermented cocoa pulp and Pichiaceae yeast, preferably Pichia kluyveri, in a detectable amount and in particular in a concentration of at least 108' generally above 3,5 x 108, and preferably superior to 5 xlO8cells / g of fermented pulp. When the pulp is fermented with water, the cells concentration, will generally not exceed lxlO9cells / g of fermented pulp. The fermented pulp of the invention may comprise a concentration of Pichicceae cells / g of any ranges encompassed by the numbers 1.0 xlO8, 1.5 xlO8, 2.0 xlO8, 2.5 xlO8, 3.0 xlO8, 3.5 xlO8, 4.0 xlO8, 4.5 xlO8, 5.0 xlO8, 5.5 xlO8, 6.0 xlO8, 6.5 xlO8, 7.0 xlO8, 7.5 xlO8, 8.0 xlO8, 8.5 xlO8, 9.0 xlO8and 9.5 x 108.

[0075] The fermented liquid cocoa pulp of the invention may advantageously comprise fermented cocoa pulp and Lachancea yeast, preferably Lachancea thermotolerans, in a detectable amount and in particular in a concentration of at least 108, generally above 3,5 x 108, and preferably superior to 5 xlO8cells / g of fermented pulp. When the pulp is fermented with water, the cells concentration, will generally not exceed lxlO9cfu / ml of fermented pulp. The fermented pulp of the invention may comprise colony forming units (cfu) of Pichicceae of any ranges encompassed by the numbers 1.0 xlO8, 1.5 xlO8, 2.0 xlO8, 2.5 xlO8, 3.0 xlO8, 3.5 xlO8, 4.0 xlO8, 4.5 xlO8, 5.0 xlO8, 5.5 xlO8, 6.0 xlO8, 6.5 xlO8, 7.0 xlO8, 7.5 xlO8, 8.0 xlO8, 8.5 xlO8, 9.0 xlO8and 9.5 x 108.

[0076] Method for fermenting cocoa beans

[0077] A method for fermenting cocoa beans is another aspect of the invention. The method may comprise the steps of contacting said cocoa beans with a composition comprising, or consisting essentially of, fermented cocoa pulp, in particular fermented pulp as the one obtained, or obtainable, according to the method above described.

[0078] This method may further comprise the steps of:

[0079] - providing unfermented or under fermented cocoa beans, preferably depulped; and - contacting said unfermented, or under fermented, cocoa beans with the fermented cocoa pulp to obtain moistened cocoa beans; and- letting the moistened cocoa beans to ferment, preferably under aerobic conditions, for a period of at least 48 hours to obtain fermented cocoa beans, preferably well-fermented cocoa beans.

[0080] Advantageously, the cocoa beans are contacted with a fermented pulp in a liquid state, and, although moistened by the liquid, they are preferably not soaked, nor incubated, within the fermented liquid cocoa in order to promote contact with atmospheric air, and / or oxygen. The traditional use of heaps, baskets, or trays to ferment cocoa beans are convenient as they are designed to let liquid drains away.

[0081] During the fermentation, the cocoa beans may be protected from direct contact from light, dust, insects, etc. by covering the beans with a protective device which is advantageously chosen to allow the aerobic conditions to be maintained. Perforated sheet and / or fabric can conveniently be used.

[0082] The fermented, preferably liquid, cocoa pulp can be added in an amount of about 1 to 10 L / 100 kg of cocoa beans. Preferably this amount is of about 1 to 4 L / 100 kg of cocoa beans.

[0083] The method according to this aspect of the invention is particularly sought to be conducted at ambient temperature (e.g. 20° C to 40°C) and / or at atmospheric pressure.

[0084] Advantageously, the fermented, advantageously liquid, cocoa pulp is obtained by the method previously described.

[0085] According to a particular embodiment of this aspect of the invention the fermented cocoa pulp is diluted and / or contained an elevated level of yeast and / or alcohol and / or is obtained, or obtainable, by the method according to the first variant described above. It is preferred that the fermented liquid cocoa pulp be brought into contact with cocoa beans fairly early in the process of fermentation. It can advantageously be added at the very beginning of the fermentation. Preferably, it is added within at the start of the fermentation process or shortly after, such as within the first 10, 5, 4, 3, 2 or 1 hours. The fermentation process is meant to start when the unfermented, or the under fermented, cocoa beans are place in conditions which do not prevent or substantially hindered fermentation to occur, e.g. when they are placed in container designed for fermentation (usually a wooden or plastic box or tray) shortly after been depulped. The fermented liquid cocoa pulp can be added in an amount of about 1 to 10 L / 100 kg of cocoa beans. Preferably this amount is of about 1 to 3 L / 100 kg of cocoa beans, preferably instance 2L / 100kg of cocoa beans. Plasticboxes can be made from insulated material (e.g. standard "cooler boxes" used by the public to keep food, beverage, etc. at a desired temperature), but in this case they are advantageously adapted to include holes, preferably evenly distributed, e.g. for drainage and / or aeration purposes.

[0086] A suitable fermentation device that can be used in the method of the invention is described hereinbelow. Preferably the first variant of this device is used to contain the unfermented cocoa beans at start the fermentation process as described hereinbelow.

[0087] Additionally, or alternatively, the fermented liquid cocoa pulp is concentrated and / or contains a low level of sugars and / or is obtained, or obtainable, by the method described above. It is preferred that such a fermented cocoa pulp be brought into contact with the cocoa beans after the fermentation process has started. Preferably, it is added after the first day of the fermentation process, in particular, between Day l and Day 5, for example around Day 2 and / or Day 4. It is preferred that the fermented cocoa pulp be brought in contact with the cocoa beans within 35 to 60 hours, in instance from 35 to 55 hours, more preferably from 38 to 50 hours and even more preferably from 40 to 50 hours, in particular around 48 hours from the start of the fermentation process. Alternatively, or preferably additionally, the concentrated fermented liquid cocoa pulp is brought into contact with the cocoa beans on or after 55 hours from the start of the method according to the invention, for instance after more than 60, 72 or even 106 hours. In particular, this fermented liquid pulp can be brought into contact with the cocoa beans 90 to 105 hours, for instance 96 hours after the start of the fermentation process. A suitable fermentation device that can be used to carry out this particular step is advantageously a device according to the second variant described hereinbelow. It is therefore advantageous to position partly fermented or moistened beans within such a device. The liquid concentrated fermented pulp is added to the partly fermented beans. The lid of the device is closed, and the cocoa beans are left to be fermented.

[0088] The fermented liquid cocoa pulp can be added in an amount of about 1 to 10 L / 100 kg of cocoa beans. Preferably this amount is of about 2 to 4 L / 100 kg of cocoa beans, preferably 3L / 100kg.

[0089] In order to minimise overfermentation, the cocoa beans are preferably not let to ferment for a period which exceed 10 days, preferably 8 days and more preferably 6 days.According to a most preferred variant of this particular aspect of the invention, the method for fermenting cocoa beans comprises contacting the processed cocoa beans with:

[0090] i) a diluted fermented cocoa pulp which may contains an elevated level of yeast and / or alcohol and / or as obtained, or obtainable, by a method as described above; and then

[0091] ii) a concentrated fermented liquid cocoa pulp which may contain a low amount of sugars and / or as obtained, or obtainable, by a method as described above. These two successive steps have provided particularly good results in terms of taste and volatile compounds when compared to standard fermentation using cocoa pulp.

[0092] These step i) and ii) are preferably carried out in a fermenting device as described hereinbelow. Advantageously these steps i) and ii) are each carried out in different fermenting devices. Hence, step i) may advantageously be carried out using the first variant of the device described below, i.e. an "anaerobic" device and step ii) may advantageously be carried out using the second variant of the device described below, i.e. an "aerobic" device.

[0093] With respect to the timing of these steps, step i) and ii) are preferably carried out at the timing described above.

[0094] In particular, step i) is carried out, preferably at the start of the method or within a few hours thereof. The moistened cocoa beans are left to ferment for a period of time of preferably at least 7 hours, and preferably for a period ranging from 24 to 50 hours, for instance 48 hours. Step ii) can then be carried out and the thus remoistened beans are again left to ferment for a period of preferably at least 7 hours, preferably at least 24 hours and even more preferably 48 hours.

[0095] According to a preferred embodiment of this aspect of the invention, only two moistening steps using a liquid fermented cocoa pulp are carried out, these being advantageously steps i) and ii) described above. In particular, the cocoa beans may not be contacted a third time with fermented liquid cocoa pulp.

[0096] According to a much-preferred alternative, at least one additional moistening step is carried out. This additional moistening step can be carried out using a fermented liquid cocoa pulp or, even, simply water. When an additional moistening step is carried out, it is preferred that liquid fermented cocoa pulp having a low level of sugars as described above be used.According to the invention, the fermented cocoa beans can be dried or not.

[0097] Preferably they are dried, and the drying step can be performed by means of conventional drying techniques such as e.g. sun, microwave, hot air, etc. which are commonly known in the art. However, it was unexpectedly found that mechanical drying using a convective drying system increase the desirable fruity flavour of the cocoa mass. The maximum air temperature is advantageously set to 60°C. 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. Although sun drying can also be used as a drying method of the beans, it is particularly advantageous to combine it to a convective drying system.

[0098] According to an embodiment of the invention, the method of the invention consists essentially of the above-mentioned steps or does not comprise the use of other microorganisms such as other yeast or bacteria. Alternatively, it may further comprise the use of additional exogenous yeast or bacteria strains, and preferably at least one bacteria strain.

[0099] 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. These are also an object of the invention.

[0100] The invention also extends to the fermented cocoa pulp, fermented beans, and cocoa products as aforementioned which are obtained or obtainable according to any aspects of the method of the invention. A further object of the invention is the use of the fermented cocoa beans or pulp as defined herein and / or of cocoa products such as cocoa mass, cocoa butter, and cocoa powders for the preparation of food products, preferably chocolate products. Such a chocolate product or food product is a further object of the invention. The fermented pulp and fermented beans according to the invention may be associated to a non-endogenous yeast strain and in particular to the above-mentioned yeast strains. Yeast strains suitable to use within the process of the invention are well documented and directly available to the skilled person.

[0101] In addition, the invention also relates to cocoa beans or to a cocoa product, in particular a cocoa liquor, that have an amount of at least one aroma compound chosen in the group consisting of isoamyl acetate, ethyl hexanoate, ethyl octanoate, and 2-methylbutanol, which concentration t is higher than in fermented cocoa beans, andpreferably at least 30, 40, 50, 60 or 70% higher than in fermented cocoa beans that have not been processed with yeast fermented pulp in accordance with the present method and in particular subjected to conventional fermentation process, that is a fermentation process according to techniques known in the prior art and for a duration of at least two days. The aroma compound is preferably isoamyl acetate.

[0102] In yet another embodiment, the invention provides a cocoa product, in particular a cocoa liquor and more preferably a cocoa liquor made from roasted fermented cocoa beans, having a total amount of isoamyl acetate which is at least of 6000 pg / kg, preferably more than 7000 pg / kg, and even more preferably more than 10000 pg / kg, e.g. more than 15000 pg / kg of isoamyl acetate. Advantageously the total amount of isoamyl acetate ranges between the previously mentioned values.

[0103] Alternatively, or preferably additionally to the amount of at least isoamyl acetate, another embodiment of the invention provides a cocoa product, in particular a cocoa liquor, and more preferably a cocoa liquor made from roasted fermented cocoa beans, having a total amount of ethyl octanoate which is at least of 180 pg / kg, preferably more than 450 pg / kg, and even more preferably more than 750 pg / kg, e.g. more than 1000 pg / kg of ethyl octanoate . Advantageously the total amount of ethyl hexanoate ranges between the previously mentioned values.

[0104] Alternatively, or preferably additionally to the amount of at least isoamyl acetate, another embodiment of the invention provides a cocoa product, in particular a cocoa liquor, and more preferably a cocoa liquor made from roasted fermented cocoa beans, having a total amount of ethyl hexanoate which is at least of 150 pg / kg, preferably more than 250 pg / kg, and even more preferably more than 900 pg / kg, e.g. more than 1000 pg / kg of ethyl hexanoate. Advantageously the total amount of ethyl hexanoate ranges between the previously mentioned values.

[0105] Alternatively, or preferably additionally to the amount of at least isoamyl acetate, another embodiment of the invention provides a cocoa product, in particular a cocoa liquor, and more preferably a cocoa liquor made from roasted fermented cocoa beans, having a total amount of 2-phenyl acetate which is at least of 6500 pg / kg, preferably more than 7400 pg / kg, and even more preferably more than 10000 pg / kg, e.g. more than 20000 pg / kg of 2-phenyl acetate. Advantageously the total amount of ethyl hexanoate ranges between the previously mentioned values.According to another embodiment of the invention, 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. 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 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. The cocoa or chocolate product of the invention have a marked fruity flavour and in particular a marked yellow fruit flavour.

[0106] 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.

[0107] The present invention is described in greater detail below with the aid of the examples which follows.

[0108] EXAMPLES

[0109] Material and Methods - GC-MS analysis

[0110] Cocoa liquor sample preparation

[0111] All cocoa liquor samples were liquefied at 50 °C not using a microwave. 50.0 g of melted and homogenized sample was weight in a 400 ml recipient. The sample was spiked with 20 pl of a solution of a mix of internal standards (4-heptanone (0.9157 pg / pl) (used for isoamyl acetate); 2,3-dimethoxytoluene (0.3097 pg / pl) (used for 2-phenyl ethyl acetate, target Ion (m / z) = 104 and qualifier ion (m / z) = 65 / 91) ;13Cl-Acetic acid (48.95 pg / pl); 2-methylpentanoic acid (2.982 pg / pl)). After well stirring a microvial was filled with 100 pg of cocoa liquor sample and transferred in an empty TDU tube and closed with a transport adapter (TDU, Gerstel, Germany).

[0112] GC-MS analysis

[0113] A gas chromatograph (GC 8890 Agilent Technologies, Palo Alto, CA) in combination with a mass selective detector (MSD 5977C Agilent Technologies, Palo Alto, CA) was used for analysing the aroma compounds of the cocoa bean and the cocoa liquor samples. The GC-MS instrument was equipped with a MultiPurpose Sampler (MPS 2, Gerstel, Germany), a thermal desorption unit (TDU, Gerstel Germany) and a PTV inlet (CIS4, Gerstel, Germany).The aroma compounds of cocoa liquor samples were desorbed by TDU desorption during which the PTV inlet was in solvent vent mode, and the TDU was in splitless mode. The TDU temperature was set at 70 °C for 20 min. The desorbed aroma compounds were trapped at -10 °C in the PTV inlet. After cryofocusing, the PTV inlet was heated to 280 °C at a rate of 12 °C / min (held for 20 min).

[0114] The aroma compounds were separated by using a fused silica capillary column (H P-FFAP 50 m with 0.32 mm internal diameter and 0.50 pm film thickness, Agilent Technologies) preceding by a fused silica precolumn (2 m with 0.53 mm internal diameter). The GC oven temperature was set at 35 °C (held for 5 min) and increased to 240 °C at 5 °C / min (held for 4 min). Helium was used as a carrier gas with a flow rate of 2 ml / min.

[0115] The MSD was operated at 70 eV in electron ionization (El) mode. The transfer line was set at 230 °C. In order to improve aroma compound identification, the fragment ions were monitored for each potent aroma compound (PAC) by selected ion monitoring (SIM).

[0116] The aroma compounds of the cocoa liquor samples were identified by comparing the mass spectrum of the aroma compound of the sample with the mass spectrum of a mass spectra database Wiley 275L.

[0117] Semi-quantification of the aroma compounds was performed by comparing the peak area of the aroma compound to the peak area of the selected internal standard. The concentration of the aroma compounds was expressed in pg / kg or ppb.

[0118] Example 1: Fermentation of cocoa pulp and cocoa beans

[0119] 1. Cocoa pods harvest

[0120] Ripe cocoa pods were harvested in various cocoa plantations in Ecuador. The pods were the well-known cocoa hybrid CCN-51 (Collecton Castro Naranjal 51).

[0121] 2. Obtention of the cocoa beans

[0122] A few days (normally the same day) after harvesting, the collected cocoa pods were opened manually with a machete and cocoa beans surrounded by the mucilaginous white pulp were recovered. The beans and pulp were transported to the processing area in bags or buckets, and the beans were depulped and cleaned using a depulper. Diseased or germinated beans as well as low quality beans (black beans) were manually discarded. A refraction measure was carried out to quantify the beans quality. To measure the quality of the beans a manual refractometer was used to assess the amount of refractory drysubstance (RBS), or equivalent sucrose content. The threshold used was a minimum of 16° Brix.

[0123] 3. Preparation of a fermented cocoa pulp preparation according to the invention, i.e. Cocoa Inoculum and Booster

[0124] Inoculum - high in yeast / alcohol

[0125] 50 kg of pulp and 30kg of water were placed in a bioreactor having a stirrer or a rotating blade. The bioreactor is double jacketed to enable temperature control. The yeast suspension was obtained by mixing 25g of dry yeast from Saccharomyces cerevisiae into 250 mL of water at a temperature of 30°C to 35°C. The yeast was let to absorb the water for 15 to 20 minutes with occasional stirring.

[0126] The temperature within the reactor was increased to about 30°C. When this temperature was reached the yeast suspension was added pulp within the reactor and the hatch hermetically closed.

[0127] The temperature within the reactor was maintained between about 28°C and 30°C by using a chiller unit which cooled the reactor when the temperature increased due to the exothermic fermentation. The mixture was continually stirred at a speed of about 150 RPM. The mixture of water, cocoa pulp and yeast was stirred in anaerobic condition for 24 hours. The bioreactor was equipped with a valve that allow the CO2 produced by the fermentation process to escape and avoid overpressure within the reactor. The fermented pulp was then discharged and used as an inoculum on unfermented fresh cocoa beans. The concentration of cells obtained was about 3.90 x 108cells / g, i.e., about 3.12 x 1013cells.

[0128] Concentrated Booster - high metabolites - low in sugars

[0129] 80 kg of pulp was placed in the above-described bioreactor. The starting temperature was 19°C (working range 19°C to 21°C).

[0130] The yeast suspension was obtained as described above by mixing 25g of dry yeast into 250 mL of water at a temperature of 30°C to 35°C for 15 to 20 minutes, with occasional stirring.

[0131] The temperature within the reactor was increased to about 30°C. When this temperature was reached the yeast suspension was added pulp within the reactor and the hatch hermetically closed. The mixture was continually stirred at a speed of about 86 - 87 RPM.The cocoa pulp and yeast were stirred together at 19°C in anaerobic condition for 96 hours. The booster was then discharged.

[0132] For the inoculum, the number of sugars after the water addition is enough to guarantee the growth of the yeast and / or alcohol production. Advantageously, in the booster, most of, and preferably essentially all, the sugars contained in the pulp are transformed into the final metabolites which are the flavouring agents needed at this step of this preferred method when added to the semi fermented cocoa beans during. Little water and low temperature allow optimum transformation into these metabolites. Without being bound by this theory, it is believed that under these conditions yeast alters its fatty acid metabolism to maintain membrane integrity, which leads to increased production of ester precursors.

[0133] 4. A method of fermentation according to the invention

[0134] Rectangular wooden open boxes (size: 0.74 m x 1.35m x 0.77m - depth x width x height) with bottom perforated at regular intervals were filled with 600 kg of the fresh depulped cocoa beans.

[0135] The inoculum was placed in watering cans and poured onto the beans at which have just been placed within the boxes at 0 hour and at a rate of about 2 litres / 100 Kg of fresh depulped beans. Jute bags were then used to cover the box, and beans were left to ferment for two days.

[0136] The beans were turned every two days for 6 days.

[0137] After two days (48 h) or four days (96 h), watering cans filled with the Booster were poured on the partially fermented beans. About 3L / 100 Kg were used to moisten the beansT On day 6 (144 h) from the beginning of the fermentation, the beans were discharged and then dried using a convective drying system (mechanical). The maximum air temperature was set to 60°C. The beans were left to dry until they achieve a 7 wt. % moisture content.

[0138] 5. Preparation of cocoa liquor according to the invention

[0139] Roasting: The dried, fermented cocoa beans are roasted in a Binder MKF 56 (E5) climate chamber. Batches of max 4 kg of dry, fermented cocoa beans are roasted using conventional roasting parameters., 25 to 45 minutes at a temperature from 110 to 125°C.Winnowing: The roasted cocoa beans are broken by a Champion Juicer and additionally being winnowed by a CocoaTown winnower (model CTWITS-XR). The obtained nibs, free from their shells, were immediately further processed into cocoa mass.

[0140] Grinding to cocoa mass: The nibs are pre-grinded using a Profi Cook coffee grinder (model: PC-KSW 1021 N) and were immediately further refined using a labscale 3-roll refiner (Exakt 80 S) to get to the standard particle size. This finely ground fluid mass, also known as the cocoa liquor or cocoa mass, is stored until further processing in an odourless plastic pot.

[0141] 6. Preparation of control cocoa liquor

[0142] Control cocoa liquors were obtained by replicating the steps 1, 2, 4 and 5 described above using without adding any additional pulp fermented or unfermented, in particular no inoculum or booster was used. The controls were carried out at the same time and the same conditions and materials were used. A standard cocoa liquor was obtained using commercially available Ecuadorian fermented cocoa beans.

[0143] 7. Results

[0144] All the fermentation processes above described were duplicated with a new batch of cocoa beans. The cocoa liquors (standard, control and according to the invention) were analysed for aroma compounds using Gas chromatography - Mass spectrometry (GC-MS) according to the protocol described above and the results, showing average amounts, are shown in Table I Below. Standard well fermented Ecuador cocoa beans were also analysed according to the same protocol in order to provide comparative data.

[0145] TABLE I

[0146]

[0147] As can be seen from the above data, the use of fermenting methods according to the invention provides for a reliable and distinctive aromatic pattern. Aromatic esters areincreased. In particular, a 7 to 9 folds increase in the amount of isoamyl acetate is obtained; also, more than 3 times the amount of ethyl hexanoate. There is also a marked increase on average in ethyl octanoate aromatic alcohol compounds, in particular of 2-phenylethanol ('floral'): a 41% increase is shown for a 96h booster (2290 ppb) and a 75% increase for a 48h booster (2827 ppb). Other alcohols such as 2-methylbutanol, also not necessarily desirable by themselves, are also increase and can contribute to the desirable aroma ).

[0148] The other aroma compounds which are typical of cocoa liquors or usually measured were present in expected amounts.

[0149] Cocoa liquors of the invention thus present a particular aromatic pattern, which can be characterised notably by an increased fruitiness.

[0150] Table I also shows that the combination of a booster earlier (e.g. 48h) in the fermentation process rather than later (i.e.; 96h) provides beneficial effects in terms of increased amounts of desirable compounds.

[0151] According to a substantially different aspect of the invention, it was also very surprisingly found that the use of a particular type of fermentation devices can achieve the desired purpose of a controlled increase of fruity compounds within fermented cocoa beans. As described above this is generally desirable to increase the quality of the cocoa and chocolate products. This alternative also allows for a better controlled quality of fermentation of the cocoa beans and a marked increase in desirable flavours, in particular yellow and red fruit notes, although the reasons for this effect are yet to be clearly determined.

[0152] A particular alternative aspect of the invention is therefore a fermentation device, such as a box or container, configured for fermenting cocoa pulp and its use in a fermentation process. The fermentation device according to the invention comprises:

[0153] - a main body defining an internal volume and comprising a bottom wall and side walls configured to extend from the bottom wall to an upper peripheral edge defining an access opening to the internal volume,

[0154] - a lid movably mounted relative to the main body between an opened position in which the lid provides access to the access opening, and a closed position in which the lid at least partially, and for example completely, closes the access opening.The bottom wall said has a plurality of flow orifices (or holes) configured to allow fluid communication, and for example fluid flow, between the internal volume and the external environment, for example when the lid is in the closed position. The main body and the lid are at least partly made, and preferably essentially consist, of a thermally insulating material.

[0155] Thermally insulating material refers to a material whose thermal conductivity coefficient is less than 0.2 W.m“1.K“1, preferably less than 0.1 W.m“1.K“1, and e.g. less than 0.05 W.m“1.K“1. A preferred range is from 0.15 W.m“1.K“1to 0.001 W.m“1.K“1, advantageously 0.08 W.m“1.K“1to 0.001 W.m“1.K“1and most advantageously from 0.05 W.m“1.K“1to 0.03 W.m“1.K“1or of of any ranges encompassed by the numbers 0.001, 0.005, 0.009, 0.013, 0.017, 0.021, 0.025, 0.029, 0.033, 0.037, 0.041, 0.045, 0.049, 0.053, 0.057, 0.061, 0.065, 0.069, 0.073, 0.077, 0.081, 0.085, 0.089, 0.093, 0.097, 0.101 . This can be measured using standard methods, such as ASTM C518-21.

[0156] Such a configuration of the fermentation device advantageously allows for control and thermal stability of the cocoa pulp during fermentation, while allowing fluid communication with the external environment. Fluid communication allows, for example, the accumulation of liquid in the main body to be avoided, while allowing air renewal inside the fermentation device when the lid is in the closed position. Advantageously, experiments have shown that the specific configuration of the fermentation device reduces the humidity in the internal volume during fermentation. It was also found that it promotes the production of isoamyl acetate in fermented beans. The thermally insulating material provides the foodstuff positioned within the device with thermal insulation. Although drilling holes necessarily diminishes thermal insulation, and is counterintuitive, this combination of features was unexpectedly found to provide the cocoa beans with an improved flavor.

[0157] According to one embodiment of the invention, the thermally insulating material may comprise various suitable polymers such as a combination of polyurethane and polyethylene (PE). Preferably, the device is of standard making for insulated containers used in the food industry. These devices comprise an injection plastic shell, usually made of PE filled with an insulated material such as a polyurethane or polypropylene, usually expanded (i.e. foam). Preferably the external shell is made in low density polyethylene. The filling can be as a high-pressure compacted polyurethane, expanded polystyrene (EPS) or expanded polyethylene (EP). High-pressure compacted polyurethane is preferred.According to the first variant of the invention, flow orifices are provided only over the bottom wall of the device. According to this first variant, the bottom wall comprises several flow orifices, such as between 10 and 100, preferably between 30 and 70, e.g. 50 flow orifices.

[0158] According to a second variant of the invention, at least one side wall, and preferably two or all side walls, and bottom wall comprise a plurality of circulation orifices configured to allow air to circulate between the internal volume and the external environment through said circulation orifices.

[0159] According to another embodiment of this variant, each side wall comprises from 10 to 100 circulation orifices, preferably from 20 and 70, e.g. 35-35 circulation orifices.

[0160] According to another embodiment, the flow orifices are evenly distributed and may have a diameter from 0.1 cm to 2.0 cm, preferably from 0.5 cm to 1.5 cm, and even more preferably from 0.8 cm to 1.2 cm, e.g. the flow orifices have a diameter of 1.0 cm.

[0161] According to another embodiment, the internal volume has a volume that is between 100 Land 2000 L, advantageously between 140 Land 1500 L, in particular from 600 L to 1300 L, advantageously the internal volume is around 1000 L or can be selected in a range encompassed by the numbers 140, 200, 260, 320, 380, 440, 500, 560, 620, 680, 740, 800, 860, 920, 980, 1040, 1100, 1160, 1220, 1280, 1340, 1400, 1460, 1520, 1580, 1640, 1700, 1760, 1820, 1880, 1940 and 2000.

[0162] According to another embodiment, the lid is configured to extend substantially opposite the bottom wall when the lid is in the closed position and may comprise any holes or orifices.

[0163] According to another embodiment, the fermentation device is substantially parallelepipedal.

[0164] According to another embodiment, the lid is mechanically connected to the main body by means of a pivot connection configured to allow the lid to pivot about a pivot axis between the open position and the closed position.

[0165] According to another embodiment, the pivot axis extends parallel to a plane of extension of the bottom wall.

[0166] This device can advantageously be used in an alternative fermentation process according to the invention. The unfermented or fresh cocoa beans are placed within the device, preferably with fresh or fermented cocoa pulp and left to ferment from 2 to 6 days. They are usually stirred regularly, such as every two days.Advantageously, according to a first process step, unfermented (preferably fresh) depulped beans are first placed within the fermenting device according to first variant of the invention, together with cocoa pulp. The device is closed and the beans are left to ferment for a first period of time which preferably ranges from 1 to 2 days. The limited number and the positioning of the orifices result in the oxygen access to the internal volume being substantially restricted and anaerobic fermentation of the beans placed within the device is thus favoured. The temperature of the mix, taken at its centre, can be left to rise up to 50°C, but is advantageously maintained by the use of the fermenting device at 30.0°C to 45.0°C, preferably at 35.0°C to 43.0°C, more preferably at 37°C to 41°C.

[0167] After this first time period, a second step is carried out wherein the partially fermented beans are advantageously transferred within a fermentation device according to the second variant of the invention where orifices are also provided within the side walls, the device is closed and the partially fermented beans are left to ferment for a second period of time which preferably ranges from 2 to 6 days. The increased number of holes and / or their positioning allow for increased oxygen access, and an aerobic fermentation is thus favoured at this stage. As usual in cocoa beans fermentation, the lid of the device may be opened, and the mixture of beans and pulp is then stirred. At the end of the second time period the fermented beans are usually removed from the fermenting device and may be dried.

[0168] As it will be readily understood, a preferred embodiment of this particular alternative method is to replace the fresh cocoa pulp traditionally used by the liquid fermented pulp described in respect of the first aspects of the invention. In a particularly preferred embodiment, the fermented liquid pulp may advantageously be applied to the beans according to the specification described in the first aspects of the invention. Hence, the fermented pulp can be poured onto the unfermented beans instead of fresh cocoa pulp being used. When a fermenting "anaerobic" device according to the first variant is used, it is preferred to use the diluted fermented liquid pulp described above. After the first time period, the partially fermented beans can then be placed within a fermenting "aerobic" device according to the second aspect of the invention and a concentrated fermented pulp as described above is preferably added. Additional liquid concentrated fermented pulp can be further added once or twice during this second phase of the fermentation as described above.The present invention is described in greater detail below with the aid of the examples which follows.

[0169] FIGURES

[0170] Figure 1 shows a small-scale fermentation device according to invention

[0171] Figure 2 shows another small-scale alternative fermentation device according to the invention

[0172] Figure 3 shows a preferred large-scale fermentation device according to the invention Figure 4 shows a spider graph of a sensory evaluation of a cocoa liquor made according to Example 1 "plastic box" compared to a standard cocoa liquor.

[0173] Example 1: Fermentation of cocoa pulp and cocoa beans using a fermentation devices according to the invention.

[0174] Figures 1 and 2 refer to small scale fermentation devices 1 and 1', which was made according to the invention and used to put a fermentation process of the invention into practice. The fermentation device 1 is A rectangular cooler box "Classic Series 150-Quart Hard Cooler" sold by The Coleman Company, located at 1767 Denver West Boulevard, Golden, Colorado 80401, USA has been used. The insulating properties described is that it is to keep ice up to 6 days in temperatures as high as 90°F (about 32,22 °C). 15 holes were drilled at regular intervals from one another in the bottom.

[0175] The internal dimensions of the devices 1 and 1' are 40.2 x 15.1 x 14.7 inches (appr.

[0176] 102.1 x 38.4 x 37.3 cm). Its internal holding volume is 150 quarts, that is about 142 litres. The box is primarily made of plastic, likely some High-Density Polyethylene (HDPE). The main body 2 comprises a bottom wall 5 and side walls 6 configured to extend from the bottom wall 5 to an upper peripheral edge 7 defining an access opening to the internal volume 3.

[0177] The lid 4 is mounted movably relative to the main body 2 between an open position, in which the lid 4 provides access to the access opening, and a closed position, in which the lid 4 completely closes the access opening. Advantageously, the lid 4 is configured to extend opposite the bottom wall 5 when the lid 4 is in the closed position. The lid 4 is mechanically connected to the main body 2 by means of a pivot connection 8 configured to allow the lid 4 to pivot between the open position and the closed position about a pivot axis extending parallel to an extension plan of the bottom wall 5.

[0178] According to the small-scale embodiments shown in Figures 1 and 2, flow orifices 9 have been drilled through the bottom wall 5.They are configured to allow fluid communication, such as gravitational liquid flow, between the internal volume 3 and the external environment when the lid 4 is in the closed position. Flow orifices 9 were distributed substantially evenly over the entire surface of the bottom wall 5, thereby promoting drainage of liquified fermenting pulp and a uniform flow distribution. According to this embodiment, the bottom wall 5 comprises between 15 flow orifices 9. Each flow orifice 9 has a diameter approximately 1 cm. This device having a limited number of orifices provided mainly on the bottom is used to carry out the anaerobic step of the fermentation process of the cocoa beans.

[0179] The embodiment shown in Figure 2 is a device similar to the one of figure 1 but its side walls 6 as well as its bottom wall 5 comprise a plurality of circulation orifices 10. 9 orifices 10, also regularly spaced from one another, are drilled in each of its side panels 6 of the box. These holes have a diameter of about 1.0 cm. They are configured to allow air to circulate between the internal volume 3 and the external environment through said circulation orifices 10 which are distributed substantially evenly over the entire side walls 6. The flow orifices 10 have a diameter of approximately 1.0 cm. This device 1', having an increased number of orifices, is advantageously used to carry out an "aerobic step" of the fermentation process of the cocoa beans. A similar device without out orifices on its side wall can be used to carry out the preliminary anaerobic fermentation step of the cocoa beans.

[0180] The experiment described below shows that the specific configuration of the fermentation devices 1 and 1' promotes a controlled fermentation and an increased production of isoamyl acetate.

[0181] Figure 3 depicts a fermenting device of a larger scale which mainly differs from the embodiment of Figure 2 by its bigger volume (about 1000 L) and by the side walls 6 comprising a larger number of circulation orifices 10. In an advantageous manner, each side wall 6 and bottom walls comprises between 20 and 100 circulation orifices 10, for example around 50 circulation orifices 10, which are distributed substantially evenly over the entire bottom wall and side walls 6. The circulation orifices 10 have a diameter of approximately 1.0 cm. This arrangement has shown itself to be particularly efficient in providing good results. This large-scale fermentation device has also demonstrated that it can achieve the improved fermentation shown described in the example described below.

[0182] Material and Methods - GC-MS analysisCocoa liquor sample preparation for analysis

[0183] All cocoa liquor samples were liquefied at 50 °C not using a microwave. 50.0 g of melted and homogenized sample was weight in a 400 ml recipient. The sample was mixed with 20 pl of a solution of a mix of internal standards (4-heptanone (0.9157 pg / pl) used for isoamyl acetate; 2,3-dimethoxytoluene (0.3097 pg / pl) (used for 2-phenyl ethyl acetate, target Ion (m / z) = 104 and qualifier ion (m / z) = 65 / 91) ;13Cl-Acetic acid (48.95 pg / pl); 2-methylpentanoic acid (2.982 pg / pl)). After stirring a micro vial was filled with 100 pg of cocoa liquor sample and transferred in an empty TDU tube and closed with a transport adapter (TDU, Gerstel, Germany).

[0184] GC-MS analysis

[0185] A gas chromatograph (GC 8890 Agilent Technologies, Palo Alto, CA) in combination with a mass selective detector (MSD 5977C Agilent Technologies, Palo Alto, CA) was used for analysing the aroma compounds of the cocoa bean and the cocoa liquor samples. The GC-MS instrument was equipped with a MultiPurpose Sampler (MPS 2, Gerstel, Germany), a thermal desorption unit (TDU, Gerstel Germany) and a PTV inlet (CIS4, Gerstel, Germany). The aroma compounds of cocoa liquor samples were desorbed by TDU desorption during which the PTV inlet was in solvent vent mode and TDU was in splitless mode. The TDU temperature was set at 70 °C for 20 min. The desorbed aroma compounds were trapped at -10 °C in the PTV inlet. After cryofocusing, the PTV inlet was heated to 280 °C at a rate of 12 °C / min (held for 20 min).

[0186] The aroma compounds were separated by using a fused silica capillary column (H P-FFAP 50 m with 0.32 mm internal diameter and 0.50 pm film thickness, Agilent Technologies) preceding by a fused silica precolumn (2 m with 0.53 mm internal diameter). The GC oven temperature was set at 35 °C (held for 5 min) and increased to 240 °C at 5 °C / min (held for 4 min). Helium was used as a carrier gas with a flow rate of 2 ml / min.

[0187] The MSD was operated at 70 eV in electron ionization (El) mode. The transfer line was set at 230 °C. In order to improve aroma compound identification, the fragment ions were monitored for each potent aroma compound (PAC) by selected ion monitoring (SIM).

[0188] The aroma compounds of the cocoa liquor samples were identified by comparing the mass spectrum of the aroma compound of the sample with the mass spectrum of a mass spectra database Wiley 275L.Semi-quantification (accuracy of about 30%) of the aroma compounds was performed by comparing the peak area of the aroma compound to the peak area of the selected internal standard. The concentration of the aroma compounds was expressed in pg / kg or ppb.

[0189] 1. Cocoa pods harvest

[0190] Ripe cocoa pods were harvested in various cocoa plantations in Ecuador. The pods were the well-known cocoa hybrid CCN-51 (Collecton Castro Naranjal 51).

[0191] 2. Obtention of the fermented cocoa beans according to the invention

[0192] A few days (normally the same day) after harvesting, the collected cocoa pods were opened manually with a machete and cocoa beans surrounded by the mucilaginous white pulp were recovered. The beans and pulp were transported to the processing area in bags or buckets, and the beans were depulped and cleaned using a depulper. Diseased or germinated beans as well as low quality beans (black beans) were manually discarded. A refraction measure was carried out to quantify the beans quality. To measure the quality of the beans a manual refractometer was used to assess the amount of refractory dry substance (RBS), or equivalent sucrose content. The threshold used was a minimum of 16° Brix.

[0193] 3. Preparation of a fermented cocoa liquor according to the invention

[0194] The fermentation device 1 depicted in Figure 1 was filled with 80-100 kg of the fresh depulped cocoa beans. Fresh pulp was added and the lid 4 was closed hermetically and the beans left to ferment. After 2 days, the lid was opened and the beans and pulp were mixed and transferred within the fermentation device 1', shown in Figure 2. The lid was closed and the mix was left to ferment for 4 days, although thee box was opened and its was stirred again after 2 days (that is being day 4 of the entire fermentation process). The beans were then removed from within the device and dried.

[0195] 4. Preparation of cocoa liquor according to the invention

[0196] Roasting: The dried, fermented cocoa beans are roasted in a Binder MKF 56 (E5) climate chamber. Batches of max 4 kg of dry, fermented cocoa beans are roasted using conventional roasting parameters, i.e. 25 to 45 minutes at a temperature 110 to 125°C.

[0197] Winnowing: The roasted cocoa beans are broken by a Champion Juicer and additionally being winnowed by a CocoaTown winnower (model CTWITS-XR). The obtained nibs, free from their shells, were immediately further processed into cocoa mass.Grinding to cocoa mass: The nibs are pre-grinded using a Profi Cook coffee grinder (model: PC-KSW 1021 N) and were immediately further refined using a lab scale 3-roll refiner (Exakt 80 S) to get to the standard particle size. This finely ground fluid mass, also known as the cocoa liquor or cocoa mass, is stored until further processing in an odourless plastic pot.

[0198] 5. Preparation of control cocoa liquor

[0199] The control cocoa liquor was obtained by the same method as described above except that the beans were fermented in wooden container. Rectangular wooden open boxes (size: 0.74 m x 1.35m x 0.77m - depth x width x height) with bottom perforated at regular intervals were filled with 600 kg of the fresh depulped cocoa beans. Jute bags were then used to cover the box, and beans were left to ferment for two days and then turned every two days for 4 more days (6 days in total). A standard Ecuador cocoa liquor obtained from CCN51 was also analysed.

[0200] 6. Results

[0201] The cocoa liquors (standard, control and according to the invention) were analysed for aroma compounds using Gas chromatography - Mass spectrometry (GC-MS) according to the protocol described above and the results are shown in Table I, below.

[0202] TABLE I

[0203]

[0204] As can be seen from the above data, the use of fermenting methods according to the invention provides for a reliable and distinctive aromatic pattern. The amount of isoamyl acetate associated with yellow fruit flavours is markedly increased. In particular, a 5 to 15 folds increase in the amount of isoamyl acetate is obtained. Also, the amounts of compounds associated with cocoa flavour are also markedly increased. Furthermore, areduction of the acidity of the cocoa liquor is obtained. This contributes to a particularly desirable aroma.

[0205] The other aroma compounds which are typical of cocoa liquors or usually measured were present in expected amounts.

[0206] Cocoa liquors of the invention thus present a particular aromatic pattern, which can be generally characterised notably by an increased fruitiness.

[0207] Taste Evaluation of the cocoa liquor (masses)

[0208] The taste of the cocoa masses obtained from cocoa beans fermented according to 1) the invention, 2) the control and 3) the standard was evaluated by an expert panel using the following procedure. Cocoa mass samples were warmed up in a heating chamber (Binder ED-S 115) set at 40°C. During the sensory session the samples are kept warm / liquid by using a heating plate (IKA C-MAG HP 10), also set at 40°C. A spoonful containing 2 to 3 g of cocoa mass was taken, whirled in the mouth and then swallowed. The marks are provided in the Table II below and represented in the spider graph of Figure 4.

[0209] Table II : Sensory scale 0-5

[0210]

[0211] According to the panel, the tasting of the cocoa liquor according to the invention was described as follows: it starts with a sweet taste, cocoa flavor and some citrusy flavor. In the first half of tasting, red and yellow fruits flavours are very dominant, together with sweet and sour tastes, as well as cocoa and citrusy flavours. In the second half of tasting, dominant dried fruits flavor and cocoa flavor are dominant, with a touch of bitterness towards the end of tasting.

[0212] By contrast, the tasting of the standard Ecuador liquor was described as follows: it starts with dominant cocoa flavor. In the first half of tasting, dominant spicy flavor and bitterness is recorded. In the second half of tasting, bitterness, astringency and dried fruits flavor are dominant. Finishes with dominant astringency and bitter taste.The cocoa liquor of the invention was found to have an overall markedly increased fruitiness, with a strong yellow fruit taste with a hint of banana taste.

Claims

CLAIMS1. A method for fermenting cocoa pulp, said method comprising the steps of:a) providing at least one starter culture of a yeast, said yeast comprising Saccharomyces cerevisiae;b) providing cocoa pulp;c) mixing said starter culture with said cocoa pulp within a reactor to obtain a mixture;d) fermenting said mixture under anaerobic conditions to obtain said fermented cocoa pulp.

2. The method according to Claim 1, wherein said mixture further comprises water in amount of at least 20 wt.%, preferably from 35 to 45 wt.%, and of no more than 60 wt.%, in respect of the total weight of the mixture, to obtain a diluted fermented liquid cocoa pulp.

3. The method according to Claim 1 or Claim 2, wherein said mixture is maintained at a temperature from 25° C to 35° C, preferably from 27°C to 31° C, during step d), for a period of time which preferably ranges from 5 hours to 48 hours, and even more advantageously from 18 to 26 hours.

4. The method according to Claim 1, wherein said mixture comprises added water in amount of less than 10 wt.%, preferably from 0.1 to 5 wt.%, and preferably less than 1%, to obtain a concentrated fermented liquid cocoa pulp.

5. The method according to Claim 1 or Claim 4, wherein said mixture is maintained at a temperature between 15° C to 25° C, preferably from 18°C to 20° C during step d), for a period of time which is advantageously ranging from 53 hours to 120 hours, and even more advantageously from 72 to 100 hours.

6. The method according to any one of Claims 1 to 6, wherein said mixture is stirred during step d).

7. The method according to any one of Claims 1 to 6, wherein said cocoa pulp is fresh cocoa pulp.

8. The method according to any one of Claims 1 to 7, wherein said step c) and preferably said step d), is carried out in the absence of cocoa beans.

9. The method according to any one of claims 1 to 8, wherein said yeast further comprises a yeast selected in the group consisting of Pichiaceae, such as Pichia kluyveri, Lachancea, such as Lachancea thermotolerans, and a combination thereof. .

10. The method according to any one of Claims 1 to 9, wherein the concentration of said yeast in said fermented cocoa pulp ranges from 106to 109cells / g.

11. A method for fermenting cocoa beans, said method comprising a step of contacting cocoa beans with a composition comprising, or consisting essentially of, fermented cocoa pulp, obtained, or obtainable, according to the method of any one of Claims 1 to 10.

12. The method according to Claim 11, wherein said cocoa beans are unfermented or under fermented cocoa beans and wherein said method comprise the steps of:- contacting said unfermented, or under fermented, cocoa beans with said fermented cocoa pulp to obtain moistened cocoa beans; and- leting the moistened cocoa beans to ferment for a period of at least 48 hours to obtain fermented cocoa beans.

13. The method according to Claim 11, wherein said contacting step comprises:i) contacting said unfermented, or under fermented, cocoa beans with a diluted fermented liquid cocoa pulp obtained, or obtainable, by the method of Claim 3 or Claim 4 to obtain moistened cocoa beans; and, subsequently,ii) contacting said moistened cocoa beans with a concentrated fermented liquid cocoa obtained, or obtainable, by the method of Claim 5 or Claim 6.

14. The method according to Claim 13, wherein said step i) is carried out at the beginning of said fermentation process and / or said step ii) is carried out after 48 or after 96 hours after the beginning of the fermentation process, preferably after 48 hours.

15. The method of any one of Claims 13 to 14, wherein step i) is carried out at least twice.

16. The method to ferment cocoa beans according to any one of Claims 10 to 15, wherein said fermented cocoa beans are mechanically dried using convective drying system once the fermentation process is completed, preferably sun drying is also used.

17. A fermented cocoa pulp obtained or obtainable according to the method of any one of Claim 1 to 11.

18. A fermented cocoa pulp comprising liquid fermented cocoa pulp and from 106 to 109 cells / g of Saccharomyces cerevisiae and from 106 to 109 cells / g of either Pichia kluyveri or Lachancea thermotolerans.

19. A fermentation device (1), such as a box or container, configured for fermenting cocoa beans, the fermentation device (1) comprising:- a main body (2) defining an internal volume (3) and comprising a bottom wall (5) and side walls (6) configured to extend from the bottom wall (5) to an upper peripheral edge (7) defining an access opening to the internal volume (3),- a lid (4) mounted movably relative to the main body (2) between an open position in which the lid (4) provides access to the access opening, and a closed position in which the lid (4) at least partially closes the access opening,in which the bottom wall (5) has a plurality of flow orifices (9) configured to allow fluid communication between the internal volume (3) and the external environment, and the main body (2) and the lid (4) being at least partly made of a thermally insulating material.

20. The fermentation device (1) according to claim 19, wherein said the side walls (6) and lid (4) are plain and do not comprise orifices.

21. The fermentation device (1) according to claim 19, wherein the side walls (6) comprise a plurality of circulation orifices (10) configured to allow fluid circulation between the internal volume (3) and the external environment through said circulation orifices (10).

22. The fermentation device (1) according to any one of claims 19 to 21, in which the flow orifices (9) have a diameter from 0.1 cm to 2.0 cm, preferably from 0.5 cm to 1.5 cm, and even more preferably from 0.8 cm to 1.2 cm such as around 1cm.

23. The use of the fermentation device of any one of claims 19 to 22, in the fermentation of cocoa beans.

24. A method for fermenting cocoa beans, said method comprising:- a first step of placing unfermented cocoa beans together with cocoa pulp within the fermenting device as described in claim 20, and closing the lid to leave the cocoa beans to ferment partially for a first period of time; and- a second step wherein after said first time period the partially fermented cocoa beans are removed from said fermenting device and transferred within another fermentation device which is as described in claim 21, the lid of said another device is closed and the partially fermented beans are left to ferment with cocoa pulp for a second period of; and- the fermented cocoa beans are eventually removed from said another fermenting device and may be dried.

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