JPS61219340A - Fermentation treatment of cacao nib - Google Patents

Abstract

PURPOSE:To obtain a chocolate product having excellent palatability, taste and flavor and rich in vitamins, economically at a low cost, by inoculating a specific mold belonging to Rhizopus genus to roasted and optionally sterilized cacao nib, and fermenting the nib. CONSTITUTION:Roasted cacao nib is crushed roughly to a size of 0.1-1mm after removing the shell and albumen therefrom, charged to a pressure cooker, added with equal weight of water, sterilized at 120-140 deg.C under 1.0-1.2atm pressure for about 30min, cooled to about 30 deg.C, taken out of the pressure cooker and introduced into a fermentation chamber maintained at constant temperature and humidity. A mold belonging to Rhizopus genus and selected from Rhizopus oligosporus, Rhizopus oryzae, Rhyzopus archizus and Rhizopus stolonifer is inoculated in the medium and fermented at 4.5-5.5pH and 25-40 deg.C under a relative humidity of about 75% for 48-72hr.

Description

[Detailed Description of the Invention] - [Industrial Field of Application] The present invention provides the use of cacao nibs. ! The present invention relates to a fermentation method, and more particularly to a method for fermenting roasted cacao nibs with Arachnoid to obtain cocoa mass or chocolate bitters that yield chocolate products with improved flavor and texture.

[Conventional technology]

Conventionally, it is well known that the cacao beans themselves are fermented to obtain cacao mass or chocolate bitters as raw materials for chocolate. Raw cacao beans are collected from cacao fruits, fermented in the field using natural bacteria and yeast, and only after fermentation to the extent that the cacao beans lose their germination ability are roasted to produce the unique flavor of chocolate. can get. In the case of kernels, care must be taken to prevent mold from forming on fermented cocoa beans in the raw material, and it has been reported that the quality of cocoa beans deteriorates if mold develops prematurely (Roelofsen, P.N.: [ “Fermentation, Drying and Storage of Cocoa Beans” (Advanced Food Research,
Vol. J, No. 2, p. 6, /ri 5)). This teaches that treating cocoa beans with filamentous fungi should be avoided.

- On the other hand, a technique has been disclosed in which cacao beans before roasting are fermented with various enzymes and then roasted to obtain cacao nibs with improved flavor (Japanese Patent Publication No. 5.2-1707).
.

[Problem that the invention seeks to solve]

It is clear that the fermentation of cacao beans and chocolate flavor are closely related, but known methods using various enzymes have been economically disadvantageous because the enzymes are expensive.

On the other hand, when using microorganisms, there are problems with the production of metabolic products (antibiotics, etc.) that are unsuitable for foods, and the reaction is complicated, unlike when using enzymes. On the one hand, there are problems in that the existing chocolate flavor changes and disappears, but on the other hand, it has advantages such as being more economical than using enzymes and being enriched with valuable nutrients such as vitamins.

An object of the present invention is to provide a fermentation treatment method that can ferment cacao nibs with microorganisms to provide chocolate products with improved flavor and texture and enhanced vitamin content.

[Means for solving problems]

In order to achieve the above objective, the present inventors selected the microorganisms to be used, and among the microorganisms already used for food fermentation, we chose the traditional soybean from the Republic of Indonesia! ! Focusing on tempeh, a fermented food, we investigated the filamentous fungi belonging to the genus Rokumonosukabi that are used in the production of tempeh, and were able to achieve the above objectives. That is, in the method for fermentation treatment of cacao nibs according to the present invention, roasted cacao nibs are treated with Rhizopus oligosporus (Rbigopus oligos-porus) belonging to Rb1sopus.
us), Rhizopus oryzae (Rbisopumor
yzae), Rhizopus alhizas (Rizopus
mrrhigus), Rhizopus stolonifer (Rb1aopus at (ilonifer)
It is characterized by inoculating and fermenting one or more species selected from the group of.

The raw material used in carrying out the present invention is cacao nibs that have been roasted in a conventional manner and have their shells and germs removed. Cocoa beans are fermented in the production area, but because this process is carried out on the ground, microorganisms in the soil are likely to adhere to it. Although most of these microorganisms are killed by the roasting process, some remain or adhere to the product during storage. Since these bacteria have an adverse effect on the flavor of cacao, it is preferable to sterilize it. Cacao nibs are crushed in a coarse crusher to allow fermentation to proceed smoothly with internal salts of approximately 0.1~
It is preferable to coarsely crush it into 7m grains. Next, the same weight of water as the cacao nibs was added to make the water content necessary for fermentation, and the mixture was heated in a pressure cooker for 3θ minutes under the conditions of pressure /, θ ~ /, -atmosphere, /ko θ ~ /4tθ℃. Sterilization is preferred. Next, it was cooled to 30°C, taken out from the pressure cooker, spread on a shelf in a constant temperature and humidity fermentation chamber, and inoculated with Rhizopus species, preferably at 30°C.
Ferment at ℃ for 7.2 hours, stirring once for 7 days. Fermentation conditions are such that bacterial growth is extremely slow below %/θ℃, and
At temperatures above ℃, deterioration and rot will accelerate. Preferably 25-4to
℃ range, and bacterial growth is significant within this range. In this temperature range, the fermentation time is ~72 hours and the relative humidity is 7. f% inside and outside the circle is suitable.

P is best in a weakly acidic to neutral range, and fermentation progresses best in P.
) l da, S ~ 5.5. After fermentation, the nine cacao nibs are covered in white threads, resembling a spider's web. Products fermented with tempeh bacteria can be used as raw materials for products, but if bacteria are present, the enzymes (e.g. lipase) produced by the bacteria will cause hydrolysis of fats and oils, causing denaturation. Loss may occur. Therefore, in view of the stability of the product over time, it is preferable to sterilize the product. For sterilization, fermented cacao nibs are heated to approximately 720°C in a pressure cooker.
After heat treatment for -0 minutes, it is spread on a drying rack, dried at 60°C for 3 days, and pulverized to obtain conventional cacao mass or cacao bitters, which is used as a chocolate raw material to produce chocolate products by a general method.

〔Example〕

The method for fermenting cacao nibs according to the present invention will be specifically explained below using Examples, Control Examples, and Comparative Examples.

Example: Ghanaian cacao beans were roasted in a conventional manner, elutriated (quinnowing or husking) to remove the outer skin (shell) and endosperm (germ), and nine cacao nibs were crushed in a mortar and θ
, /~/I11 particle size. Add 2θ1 of water to the coarsely crushed Gakaonipko θl and mix well, then put in a pressure cooker to 3θ0.30
The mixture was sterilized by heating for 1 minute, cooled to 3θ°C in a pot, and then taken out.

Spread the chilled cacao nibs in a petri dish, inoculate with Rhizopus oligosporus (accession number IAM4.212), and incubate at constant temperature.
3θ℃ in a humidity chamber, relative humidity 7. ! Fermentation was carried out at f% for 72 hours. During that time, the mixture was stirred by turning it upside down every 241 hours. At the end of fermentation, the entire surface of the cacao nibs was covered with white mycelia. After heat sterilizing this product in a pressure cooker at 2/'C for 20 minutes, the cacao nibs were cut into squares and dried at 60°C for 3 days. The dried product was pulverized in a mortar (required 30 minutes) and finely pulverized in a silol to obtain chocolate bitters for chocolate production.

Example - The Rhizopus plant used was Rhizopus oryzae (accession number IAM
The same results were obtained by processing in the same manner as in Example 1, except that 6θ/θ) was used.

Example 3 The Rhizopus bacterium used was Rhizopus Φ alhizas (accession number IA
The same results were obtained by processing in the same manner as in Example 1 except for using M6θ56)t.

Example 2 The same results were obtained by carrying out the same treatment as in Example 1, except that the Rhizopus bacterium used was Rhizopus stroniael (accession number IFO4t7/).

Example J The same results as in Example 1 were obtained by carrying out the same process as in Example 1, except that approximately the same amount of each Rhizopus spp. used in Example 1 to 2 was used.

Control Example/The same roasted cacao nibs as in Example/were directly crushed and rolled to obtain chocolate bitters without inoculating coarsely crushed Rhizopus oligosporus and drying.

Comparative Example / For each of the chocolate bitters obtained in Example /, Example j, and Control Example /, sysido chocolate was produced by the following method and a comparative sensory test was conducted for flavor and texture.

Chocolate big 3θchi, cacao butterko θchi, powdered sugar S
The OS composition was put into a mixer and mixed for 3 to 4 tg'c/hour, processed with a 5-stage roll to form fine particles, and mixed with a conching machine for dθ hours, during which lecithin θ
, add s%.

After conching, the chocolate is tempered at -7 to 32°C, filled into a mold, the air in the chocolate is degassed by vibration, and the chocolate is cooled and solidified to form a plate.

Got chocolate.

Table 1 shows the results of selecting the best chocolate bar in terms of ease of melting in the mouth and flavor based on the spring 22θ name.

Table 7 Panela's opinion that the flavor was good was that the flavor was clearly stronger and more desirable than the control sample. General analysis shows that fermented products increase in water-soluble amino acids and organic acids, and their aroma is also strengthened, indicating that this change was preferred by Panerata theta.

Next, chocolate molded into a cube with a known weight and an angle of /θ was placed in a sowtt beaker with a known weight, and 20M of artificial saliva whose temperature was controlled at 36°C was added.

After placing it in a constant temperature water bath at 36°C and shaking it for 700 minutes at a rate of every second/back and forth, the artificial saliva part was washed away, the weight of the remaining chocolate was measured, and the residual rate (%) was calculated. The results are shown in Table 2. The composition of artificial saliva is also shown below.

Table - Artificial saliva composition Dissolve without heating using the following recipe.

KCj Ko, Gu VCms (PO4
)z 0.6iK2HPO4θ, rig NasPO4*77HzOθ, zai albumin s, oy distilled water /θθθ1 From the above, ease of dissolution can be measured numerically, and this result is in good agreement with the panel test9.

COMPARATIVE EXAMPLE EXAMPLE C The vitamin B2, vitamin B6 and nicotinic acid contents per chocolate vitamin/θθI obtained in Example J and Control Example were analyzed by a conventional method, and the results are shown in Table 3.

Table 3 From these results, the vitamin B2. It can be seen that the B4 and nicotinic acid contents were significantly increased compared to the unfermented chocolate vita.

〔Effect of the invention〕

According to the fermentation treatment method for cacao nibs according to the present invention, chocolate products that dissolve easily during the day, have excellent flavor, and are enriched with vitamins are relatively economical and inexpensive compared to those that are not subjected to the fermentation treatment method. It can be provided as a method.

Claims (2)

[Claims] (1) Rhiz on roasted cacao nibs
Rhizopus oligosporus (Rhi) belonging to
zopus oligosporus), Rhizopus oryzae, Rhizopus arrhizus
, Rhizopus stolonifuel (Rhizopus st.
A method for fermenting cacao nibs, which comprises inoculating and fermenting one or more selected from the group of cacao nibs. (2) The method for fermenting cacao nibs according to claim 1, wherein the fermentation is carried out at 25 to 40°C for 48 to 72 hours.