Enhancement of cocoa quality and flavor by using pichia kluyveri yeast starter culture for cocoa fermentation
AssigneeChr. Hansen A/S
InventorsSofie Saerens, Jan Hendrik Swiegers
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Abstract
Described are Pichia kluyveri yeast strains with advantageous properties useful in cacao fermentation processes, and related methods and products, including fermented cocoa beans having a ratio of isobutyl acetate/isobutanol higher than 1 and/or a ratio of isoamyl acetate/isoamyl alcohol higher than 0.005, and cocoa-based products prepared therefrom, as well as methods for the fermentation of cocoa beans comprising using at least one Pichia kluyveri yeast strain, fermented cocoa beans obtainable thereby, and cocoa-based products prepared therefrom and obtainable thereby.
Claims17
Fermented cocoa beans having a ratio of isobutyl acetate/isobutanol higher than 1 and/or a ratio of isoamyl acetate/isoamyl alcohol higher than 0.005.
A method for the fermentation of cocoa beans comprising the steps of:
- a) adding to a plant material essentially consisting of beans and/or pulp derived from fruit pods of the species Theobroma cacao at least one Pichia kluyveri yeast strain;
- b) fermenting the plant material to obtain fermented cocoa beans.
A Pichia kluyveri yeast strain for use in fermentation of cocoa beans and/or pulp to enhance the flavor and/or the quality of the fermented beans.
Dependencies are inferred from the claim text.