Cocoa Sensory Characteristics via Microbial Fermentation
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Solution Overview
Problem
Cocoa beans from South-East Asia typically have inferior organoleptic characteristics compared to those from West-Africa, with increased off-note flavors and astringency, making it challenging to achieve comparable sensory profiles in chocolate products.
Innovation Solution
A method involving fermentation with a microbial composition comprising Lactobacillus plantarum, Lactobacillus fermentum, Acetobacter pasteurianus, and additional Lactobacillus species, along with yeast species like Saccharomyces cerevisiae, to modify the sensory characteristics of cocoa beans from Asian origin to match those of West-African beans, resulting in a bulk quantity with sensory characteristics that differ by less than 0.2x(B-A) on a scoring scale.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If cocoa beans from South-East Asia are used, then production cost is reduced, but organoleptic characteristics deteriorate with increased off-note flavors and astringency
Solution Approach 1:
The patent applies parameter changes by modifying the fermentation process parameters, specifically introducing controlled microbial inoculation with lactic acid bacteria and acetic acid bacteria strains. This changes the biochemical parameters of fermentation to reduce off-note flavors and astringency in Asian cocoa beans, making their sensory profile comparable to West African beans while maintaining cost advantages
Solution Approach 2:
The patent uses microbial cultures (lactic acid bacteria and acetic acid bacteria) as intermediaries to mediate the fermentation process. These microbial intermediaries transform the biochemical environment during fermentation to produce desirable flavor compounds and reduce unwanted astringency and off-notes in Asian cocoa beans
2Device complexity
If spontaneous fermentation is used, then process complexity is reduced, but sensory characteristics deteriorate with off-note flavors and reduced cocoa flavor
Solution Approach 1:
The patent applies preliminary action by pre-selecting and introducing specific microbial strains before the fermentation process begins. This preliminary microbial inoculation sets the fermentation trajectory to produce desirable sensory characteristics, preventing off-note flavors and astringency before they can develop during spontaneous fermentation
Solution Approach 2:
Specific lactic acid bacteria and acetic acid bacteria strains serve as intermediary agents that control the fermentation chemistry. These microbial intermediaries produce enzymes and metabolic products that directly influence flavor development, reducing astringency and enhancing cocoa flavor while maintaining process simplicity
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
This approach enables the production of cocoa beans or derivatives with sensory characteristics substantially equivalent to those from West-Africa, allowing for the creation of chocolate products with consistent and improved taste profiles, regardless of origin.
Implementation Method 1
fermentation with a microbial composition comprising Lactobacillus plantarum, Lactobacillus fermentum, Acetobacter pasteurianus, and additional Lactobacillus species
Implementation Method 2
fermentation with a microbial composition comprising Lactobacillus plantarum, Lactobacillus fermentum, Acetobacter pasteurianus, and yeast species like Saccharomyces cerevisiae
Data Source
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AI summary
The present invention relates to cocoa material, such as cocoa beans and products derived therefrom, such as chocolate. The invention in particular relates to flavour characteristics of such cocoa materials. In an aspect, the invention relates to cocoa beans or a derivative thereof of a first origin having at least one sensory characteristic which is substantially equal compared to the corresponding sensory characteristic of a bulk quantity of cocoa beans or a derivative thereof of a second origin, wherein said first and said second origin are different. The present invention also relates to methods suitable for obtaining such coca beans or derivatives therefrom.