Method of producing white cacao nibs

Abstract: Raw cacao beans are heated in hot water or water vapor containing an acidic, alkaline or alcoholic substance without being subjected to fermentation or after being slightly fermented, whereby enzymes contained in the beans are inactivated, or microorganisms present on the beans are destroyed, nibs of the beans being thereby prevented from undergoing a color change. This method enables production of white cacao nibs, and it is thus possible to prepare white chocolates and other varieties of food having good flavor and taste by using such cacao nibs.

Description: The present invention relates to a method of producing white cacao nibs which have novel color tone and flavor. Generally, nibs of cacao beans contain a natural pigment known as anthocyan. This causes cacao nibs to go through color changes: purple just after harvest, to brownish purple after they are subjected to fermentation, and further to brown when they are dried. Certain kinds of cacao beans are colorless (practically white) because no anthocyan is present in cacao nibs thereof. However, cacao nibs of such a colorless kind are still subject to a color change, to brown when they are fermented, and after having been dried, the nibs as a whole further change in color to bright brown. When dried without being passed through the process of fermentation, they are still subject to a color change, to brown. As such, dried cacao nibs which are white in color have never been produced in the past. There is a kind of chocolate, white in color, which is generally known as white chocolate. This chocolate is made essentially of a vegetable fat (yellowish white in color) contained in cacao nibs without using cacao nibs as such. Therefore, white chocolate lacks characteristic astringency and bitterness of a real chocolate, and is found unsatisfactory in many respects from the standpoint of flavor. As such, in some countries such kind of chocolate is prohibited from being called a chocolate. US 2,558,854 discloses a method to cure raw cacao by a selective enzymic treatment and substantially without fermentation by maintaining the white raw cacao beans at a temperature between 50°C and 65°C with a moisture content not less than 12 % to 15 % for a period between 5 to 50 hours. The cured cacao beans are substantially free from natural astringency. They have a light brown color, but are free of off-colors. It is, therefore, an object of the present invention to provide a method of producing white cacao nibs, which provides varieties of food having good flavor and taste, including white chocolates, produced by using such white cacao nibs. This object is attained by the method of claim 1. Claims 2 to 6 describe preferred embodiments of the method of claim 1. DETAILED DESCRIPTION OF THE INVENTION In the present invention, the term "after harvest" refers to the state of cacao beans, as removed from pods and still enclosed in a pulp, such that they have not yet gone through fermentation. Cacao beans in such a state are called raw beans, and when the raw beans are finally dried, they are called dried beans irrespective of whatever treatment they may have passed through. The term "fermentation" is a term commonly used for the treatment of cacao beans. For example, raw beans, as contained in a box or piled up, are allowed to stand as they are or while being agitated as required, in a temperature atmosphere of about 30°C. for three to seven days, which treatment is called "fermentation". The term "slightly fermented" refers to a treatment to be given in such a manner that after pods are cut open, raw beans are actually allowed to stand under a fermentable condition for a time period of less than about two days. Cacaos useful for the purpose of the invention are those having white nibs, which include, for example, DR (DJATI ROENGGO)-2 clone, a cultivar grown in Indonesia, and CATONGO clone, a cultivar grown in Brazil. According to the invention, raw beans which have been slightly fermented are preheated. Beans may be washed in water for pulp removal prior to preheating. Preheating is effected by immersing the beans in hot water, steaming them with water vapor, or heating under pressure in a water vapor atmosphere, at temperatures of about 60 to 120°C. for a time period of 30 seconds to about 1 hour, thereby to deactivate enzymes present in the beans or destroy microorganisms present on the beans. Hot water may be such that an alkaline or acid substance has been added thereto. Useful alkaline substances for this purpose include, for example, potassium carbonate, sodium carbonate, ammonium carbonate, ammonium bicarbonate, sodium bicarbonate, magnesium oxide, and sodium hydroxide. Useful acid substances include, for example, citric acid, acetic acid, tartaric acid, ascorbic acid, succinic acid, malic acid, lactic acid, and fumaric acid. Alcohols may also be used in connection with preheating, including, but not limited to ethanol, for example, propylene glycol,and propanol. Such alcohols are to be contained in hot water or water vapor. For use with water vapor, the alcohol may be heated at normal pressures or under pressure. Preheated beans are then dried. Drying may be effected in the sun; by exposure to hot air; by heating under direct heat or otherwise without any particular limitation. Thus, white cacao nibs can be obtained. After drying, in some situation, the white nibs may be further dried or roasted. For this purpose, however, any excessively high temperature should not be used, it being necessary to use a temperature of the order of not more than 130 °C. in order to allow the nibs to remain white in color. Such further drying or roasting may be carried out by various different means, such as hot air drying, direct heating, microwave heating, microwave heating under reduced pressure, frying, and vacuum frying. After the nibs are so further dried or roasted while being kept white in color, they are ground according to the conventional procedure, whereby a target product or a cacao mass made of white cacao nibs can be obtained. A white chocolate can be obtained by the white cacao mass, produced according to the above described method, being kneadingly mixed with icing sugar, dried milk, and/or other material, such as conventional chocolate material. Where it is unnecessary to keep the white cacao mass in white color, the cacao mass may be roasted in whatever way as required. The present invention is directed to preventing raw beans from changing in color due to the action of enzymes or microorganisms and, in some situation, to preventing the raw beans from browning due to a sugar-amino acid reaction or the like; and to this end, the invention comprises a functional combination of steps for processing of the raw beans. Therefore, insufficient or nonuniform preheating may result in a product having unevenly colored portions developed due to an enzymic action. For example, if beans immersed in hot water are prematurely removed, the resulting beans may be such that a central portion of the bean is brown colored. Beans in their state after harvest have a rather strong astringent taste, and when they have been treated in a neutral hot water, the beans still taste astringent, whereas when the beans are treated in an acidic or alkaline hot water, more particularly alkaline, such astringency is substantially reduced, whereby the taste of the beans can be suitably adjusted. Whichever treatment may be given, acidic or alkaline, there will occur no coloration of nibs. A similar effect of astringency reduction may be obtained when beans are treated in hot water containing alcohol. When beans after harvest are treated in water vapor, the beans still have a rather strong astringent taste, whereas when they are treated in water vapor containing alcohol, such astringent taste may likewise be substantially reduced. For the purpose of drying beans or roasting dried beans, care should be used to insure that the surface temperature of the beans will not exceed 130 °C, or otherwise the beans are likely to become browned. When nibs are subjected to the process of fermentation according to the conventional procedure, the nibs will tend to change in color to brown from their outer surface inward. However, nibs which have been subjected to a slight degree of fermentation as in the present invention will not turn brown and are found to be of agreeable taste such that their inherent astringent taste has been reasonably reduced. The following examples are given to further illustrate the present invention. EXAMPLE 1 Beans removed from pods were placed in a fermentation box in which they were caused to go through some 15-hour period of fermentation. Fermentation was carried out according to the conventional procedure. Then, about 600 grams of the beans, washed in water and cleaned of pulp, were placed in an enamel pot containing about 4 liters of boiling water, in which they were boiled for 3.5 minutes under continued heating. After boiling, the beans were removed from the pot, being allowed to cool down. Then, the beans were dried in the sun for 6 days so that their water content was reduced to not more than 7 %. Nibs of the beans were found to be of white color in both the interior and the outer appearance. For purposes of comparison, beans which were caused to go through a 15-hour period of fermentation in same way as in the present example but which were not subjected to preheating were dried in the sun for 6 days as they were. In this case, the beans had a color change to a non-uniform brown. EXAMPLE 2 Beans removed from pods were placed in a fermentation box in which they were caused to go through some 15-hour period of fermentation. Fermentation was carried out according to the conventional procedure. Then, about 600 grams of the beans, washed in water and cleaned of pulp, were placed in an enamel pot containing about 4 liters of boiling water having a 10 % ethanol content, in which they were boiled for 3.5 minutes under continued heating. After boiling, the beans were removed from the pot, being allowed to cool down. Then, the beans were dried in the sun for 6 days so that their water content was reduced to not more than 7 %. Nibs of the beans were found to be of white color in both their interior and their outer appearance. The nibs had good flavor with less astringent taste. EXAMPLE 3 Beans removed from pods were placed in a fermentation box in which they were caused to go through some 15-hour period of fermentation. Fermentation was carried out according to the conventional procedure. Then, about 600 grams of the beans, washed in water and cleaned of pulp, were placed in an enamel pot containing about 4 liters of boiling water having a 5 % propylene glycol content and a 1 wt % citric acid content, in which they were boiled for 5 minutes under continued heating. After boiling, the beans were removed from the pot, being allowed to cool down. Then, the beans were dried in the sun for 6 days so that their water content was reduced to not more than 7 %. Nibs of the beans were of white color in both their interior and their outer appearance and had good flavor.

Claims: A method of producing white cacao nibs characterized in that cacao beans of the colorless type, after harvest thereof and after allowing to stand or being agitated in a temperature atmosphere of about 30°C for a time period of less than two days to slightly ferment, are preheated for a time period of 30 seconds to 1 hour by immersing the beans in hot water, steaming them with water vapor or heating them under pressure in a water vapor atmosphere, at temperature of 60°C to 120°C and are then dried. The method of claim 1 characterized in the cacao beans are preheated in an alcoholic atmosphere. The method of claim 1 characterized in that the cacao beans are preheated in alkaline hot water. The method of claim 1 characterized in that the cacao beans are preheated in alkaline hot water containing alcohol. A method of producing white cacao nibs characterized in that cacao nibs obtained to the method defined in any of claims 1 to 4 are further dried or roasted at a temperature of not more than 130°C. A method of producing white cacao nibs characterized in that cacao nibs obtained according to the method defined in any of claims 1 to 4 are roasted by hot air drying or direct heating.

Inventors: INOUE AKIRA, SASAI HIDEO, YANAMOTO KAZUJI, INOUE, AKIRA, SASAI, HIDEO, YANAMOTO, KAZUJI
Applicants: EZAKI GLICO CO, EZAKI GLICO KABUSHIKI-KAISHA
Application year: 1993
Main classification: A23G1
IPC codes: A23G1