Cocoa beans. (CK)

Characteristics cocoa bean

Commercial cocoa beans are fermented, exempt from the fruit pulp and dried cocoa seeds (Theobroma Sasao L.).

Cocoa beans are the main raw material for making chocolate products and cocoa powder.

Cocoa is cultivated in countries with warm (environments, annual temperature plus 22 - 26 °) and a humid climate.

Cocoa growing areas are located in a strip between the tropics in America, Africa and some Asian islands.

Botanically, the tree species, known as Theobroma Sasao, includes several varieties, of which the main groups are as follows.

Criollo produces a relatively small crop of fruits, but in terms of quality, high-grade cocoa beans (Ceylon, Java, Maracaibo, etc.).

Forastero (Forastero) - yields higher than Criollo, but the quality of the beans is slightly lower than the first group.

The fruit has an oval shape, similar to a large cucumber. Fetal length from 15 to 30 cm and across 6 — 8, see Fetal weight 300 — 500 g.

Fruits contain a pale pink, sweet-tasting pulp in which there are seeds from 25 to 40, similar in shape to beans.

The seeds are white with yellow or pink tint. The taste of bitter and astringent due to the presence in them of a large amount of tannins.

To turn seeds into commercial cocoa beans, they are subjected to special treatment, in which the most important operation is fermentation,

In this process, sweeteners pulp converted into alcohol and carbon dioxide. Part alcohol, oxidized, converted into acetic acid, which permeates all of the seeds.

Fermentation lasts from 3 to 6 days. The temperature during fermentation reaches 50 °. Fermented cocoa beans lose their ability to germinate.

After fermentation, the fruit pulp is easily separated from the seeds, and the fermented beans usually do not contain pulp on their surface.

As a result of fermentation, significant changes occur in the appearance and taste of cocoa beans.

The color of the beans after fermentation from white or purple becomes brown in different shades.

It appears clearly distinct smell of acetic acid.

Bitter-astringent taste is largely mitigated due to the decrease in the amount of soluble tannin.

After the end of fermentation, the beans are dried in the sun or in special dryers.

On the islands of Ceylon and Java, the cocoa beans are washed with water before drying, so their surface is clean, which is typical of Ceylon and Java varieties.

Cocoa beans Venezuela (America), especially the sort of Caracas, after fermentation usually cover the fine clay. It is believed that after this treatment, they are less exposed to damage by moths and other insects.

Dried cocoa beans are packed in dense bags of 50-60 kg, most often 140 Ang. lb (63,5 kg).

A normally developed pod has a length of 2 to 2,8 cm, a width of 1,2 to 1,6 cm and a thickness of 0,5 to 1 cm. The weight of one bean ranges from 0,8 to 2 g.

The whole bob should be fragile, with the kernel and husk easily separated from each other.

Husk, otherwise known as cocoa shells, is thin or fragile. Under it is a very delicate, transparent film that penetrates into each fold of the core.

The core of a mature bean consists of a large-mass brown mass of varying intensity.

In the expanded part of the bean there is an embryo (or “sprout”). The average size of the germ: length 6 mm, width Г mm.

The main commodity grade cocoa beans

Trade cocoa beans on the quality and value of their cocoa for chocolate production can be divided into the following three groups or classes:

 class - beans of the highest quality;

 class - medium quality beans;

 class - beans below average quality.

Characteristics of the individual grades for each class is given by

Table. 55, 56, 57, 58, 59, 60, 61.

55 Table. I class the highest quality beans

The name of the country and the variety of cocoa beans	Appearance	Taste and smell
Ceylon island Ceylon	The surface is clean, the husks are thin, light brown in color with a reddish tinge. Beans are large, sorted, round shape. The core is light brown in color with a well-developed cellular structure.	Taste and flavor is very nice, have a slightly sweet taste
The island of Java Java
North coast of South America Venezuela Maracaibo Puerrto Cabello	Beans large. Husk reddish-brown color. brown kernel	Taste and flavor pleasant, pronounced
Caracas	Most of the beans are coated on the surface with a thin layer of clay. The beans are large, full. Kernel from light to dark brown	Pronounced, pleasant taste and aroma characteristic of chocolate
Karupano	Medium sized beans. Husk is brown dense. Kernel from brown to purple color	Taste and aroma are good, but coarser than those of Caracas or Maracaibo.
West Coast South America Ecuador, Arriba- Gvaâkilʹ	The beans are full, round, large, usually slightly wet with remnants of dried fruit pulp. The husk is thick, thick, brown. The core is dark brown	The fragrance is exceptionally strong. The taste is slightly bitter, chocolate
Quarter-Gvayakily	Arriba like beans, but less homogeneous	The aroma is strong, pleasant. The taste is good slightly bitter

56 Table. Class II. the average quality of beans

The name of the country and the variety of cocoa beans	Appearance	Taste and smell
West Africa (Golden shore) Accra	Beans are medium size, nesortirovannыe. Sheluha tan or grayish brown. The core is dark brown	The smell is weak. The taste is bitter astringent, often with a weak sour taste
S. Tomé	Beans are mostly small, dry, clean, glossy, flat. Husk and kernel brown	The aroma is strong enough pleasant. Taste good
Cameroon (Plantation)	Pods are flat, solid, medium size Husk or yellowish gray-brown. Core dark brown	The smell is weak. The taste is slightly bitter and astringent. Often slightly sour
Fernando-In	Pods are flat, unsorted. The nucleus is dark brown	The smell is weak. Taste slabogorkogo-astringent
West Indies Trinidad	Beans are medium size, flat, clean, glossy, brown. Kernel brown with a reddish tinge	Aroma and taste good
Grenada	Beans are below average size, uniform, clean, glossy. Husk reddish-brown. The core is dark purple and blue tint	Aroma and taste well defined, pleasant
Порторико Domenico Martinique Cuba South America Brazil	Beans are medium in size. Husk Brown. Core dark purple color	The aroma is weak, but pleasant. Taste good
Baya (top quality)	Pods are flat, the surface is unclean, grayish Brown color. Core dark brown	Beans are a good fermentation have a satisfactory taste and aroma
Costa Rica Guatemala	Beans are medium in size. The husk and the kernel brown	The aroma is gentle, pleasant. Taste good

57 table. Grade III - beans below average quality

The name of the country and the variety of cocoa beans	Appearance	Taste and smell
Accra, Afrika Cameroon and Nigeria, Lagos Bahia America, Haiti, Jamaica, Couple	The beans are heterogeneous in size and quality, mostly small, poorly fermented. Unclean surface	The smell is very weak or mixed with foreign odors that are not characteristic of cocoa beans. The taste is rough, bitter, astringent with a sour taste

note. Beans class III can be in each class. The table contains the most typical in this respect of the variety.

Table 58 average weight of certain varieties of cocoa beans in classes

Grade		Weight in g Pieces 100.
Trinidad	class I	138
	II	120
	III	98
Grenada	class I	120
	II	95
Caracas	I	130
Bhalla	I	118
Accra	class I	128
	II	115
	III	105

59 Table. Exemplary indicators of volume and weight of cocoa beans

Grade	Weight (g) 1 l beans	The number of beans per liter	Weight (g) 100 pieces. beans	Specific weight of beans
Accra	579	531	109	0,92
	600	531	OF	0,95
Bhalla	666	659	101	1,06
Arriba	611	473	127	0,97
Haiti	652	836	78	1,03
Java	525	582	90	0,83
	520	496	105	0,82
Maracaibo	556	429	130	0,88
S. Tomé	603	498	120	0,96
	683	621	110	1,08
Venezuela	584	464	126	0,93

60 Table. The composition of the cocoa bean commodity of normal quality

Name of parts	Quantity in%	Note
Core husk embryo	89,3 – 85,0 10,0 – 14,5 0,6 – 1,0	In cocoa beans smeared with clay (for example, Caracas variety), the amount of husk reaches 15 — 16%

Table number 61 husk on certain varieties

Grade	Husk in%	Grade	Husk in%
Accra	10,8 – 12,8	Ceylon	9,8 – 10,3
Trinidad	11 – 13,5	Java	9,5-10
S. Tomé	11,5-13,5	Bhalla	11 – 13,5
Grenada	12,5-14,5	Costa Rica	11-13,5
Arriba	12,5 – 14	Caracas	13 – 16

62 Table. The chemical composition of cocoa beans commodity of normal quality

Name components	Quantity in%
	core	husk	embryo
Water (loss in weight on drying)	4-6	6-12	5-7
Fat (Crude)	48-54	1,2-4	2,3 – 3,5
Protein substances	11,8 – 15,2	12,2-15,8	24,5
Starch	6,5 – 10	3,6 – 5,4	—
Tannins	3,2-5,8	0,7 – 1,3	—
theobromine	0,8 – 2,1	0,4 – 1	1,7
Caffeine	0,05 – 0,34	0,11-0,19	0,2
Fibre	2,8 – 3,5	13-18	2,6-3
Pentozanı	1,2 – 1,8	7,5-10,6	—
organic acids	0,7 – 2,3	—	_
Including volatile acids (for acetic acid)	0,05 – 0,5
Acidity% in total	10 – 18	17 – 24	—
Ash total	2,2-4	6,5 – 9	6,2 – 7,2
Ash does not dissolve in 10% strength NS1	0,07 – 0,2	0,2 – 1,1	0,02 – 0,04
Nitrogen-free extractives	7,0 – 10	—	—

The basic properties of the components of cocoa beans

theobromine (With 3,7dimetilksantin₅Н₂(SN₃) 2N₄О₂). Crystalline powder (colorless needles of rhombic system), bitter taste. It is sublimated without melting at 290 °. It is difficult to dissolve in cold water (1: 1700), even harder - in cold alcohol. When heated, the solubility increases slightly. It is dissolved in warm chloroform. It is difficult to form compounds with acids and easily with bases. It excites the nervous system.

Caffeine (1, 3, 7 - trimethylxanthine C₅H (SN₃)N₄O₂ • n₂ABOUT).

Forms shiny needles. Melting point 234 — 235 °. Soluble in 80 parts of cold water, 2 parts of hot water, 50 parts of alcohol and 9 parts of chloroform. It acts stimulantly on the central nervous system.

Tannins. In fermented beans, tannins are products of varying degrees of catechin condensation. Soluble in water and have a pronounced astringent taste. As a result of further condensation under the influence of heat, exposure to oxygen in the air and acids, high-molecular, amorphous, reddish-brown, water-insoluble substances are formed - phlobaphenes.

Pigments are dyes of cocoa beans, known as red cocoa (cocoa), very similar in composition and properties to catechin and flobaphene. Red cocoa is slightly soluble in water, has astringent and bitter taste, dissolves when heated in alcohol.

Determination of the quality of cocoa beans

If a batch of cocoa beans arrived at the warehouse consists of several varieties, it is divided into individual varieties by marking on the bags. Separately, samples are taken from each variety for 100 — 150 g, but not less than from 10% of the number of bags.

The selected portions are thoroughly mixed and an average grade sample is taken from them in approximately 1 kg, which is subjected to a bean quality test in the following order.

• Determine the appearance and smell. The beans should not be foreign smell and especially mold.
• The beans with normal smell determine the average weight of 100 pieces, which should be based on the type and grade in the range of up to 100 160, the
• Determine the moisture content of the beans, which should be no more than 8%, since at higher humidity the beans grow moldy.
• Determine the number of beans with external defects. To do this, the average of the sample is weighed 200 or 300 g cocoa beans and share them on the grounds set out in

Table. 63.

Table 63

Character defects grade beans Accra	The approximate amount in weight. %
With fruit pulp	3
On the surface mold	2
Skinny and underdeveloped	2
Conjoined	1
broken	1

Determine the amount (in wt.%) Beans from internal defects.

64 table. To do this, we average 100 or 200 of whole beans from an average sample and, cutting them along with a knife, sort them out by the characteristics given in table. 64.

Defects bean varieties Accra	Estimated quantity in weight. %
Beans not fermented (purple or black color)	3
Beans from the inner mold	1
Beans damaged by pests, indicating whether an active pest has been detected (caterpillar, moth, testicles, bugs, etc. insects)	1 (Active pests not found)

The quality assessment of the beans is done in accordance with the general technical specifications for the acceptance of the beans and the special ones specified in the contracts.

Technical conditions of acceptance of cocoa beans

For the confectionery industry of the Soviet Union, cocoa beans are imported raw materials and therefore the technical conditions for their acceptance are subject to the requirements of international trade.

These requirements in relation to the quality of cocoa beans are as follows:

•  beans must not be musty, must not have a foreign smell;
•  cocoa beans must be fully mature and well fermented (mature beans are characterized by a highly developed cellular structure, which is clearly visible in the longitudinal section);
•  The number of lean, fused, broken, glued and contaminated beans should be minimal;
•  Cocoa beans have to be rounded, full, healthy, with intact shell;
•  humidity should be no more than 8%;

 under standard contracts, the quality of cocoa beans is characterized by:

a) fermentation of the beans good (good fermented);

b) conventional fermentation beans (fair fermented);

 cocoa beans for good fermentation tolerance of no more than 5% underfermented and not more than 5% damaged beans;

 for cocoa beans, the usual fermentation allows for no more than 10% underfermented and no more than 10% damaged.

For underfermented beans are purple, slate color. Damaged beans are those damaged by pests and mold.

Storage of cocoa beans

During storage, cocoa beans can mold and be damaged by pests - insects (moths, bugs, etc.). Therefore, the organization of their proper storage requires the creation of such conditions under which these harmful phenomena would be eliminated or in any case their appearance would be as small as possible.

Basic conditions for storage of cocoa beans.

1. For the storage of cocoa beans required isolated from other warehouses. Apart from the general facilities, a warehouse must have two or three separate chambers for temporary storage of beans infected by pests.
2. Floor, ceiling and walls of the warehouse should be smooth, without cracks, which could serve as a place to stay moth

Such requirements are well suited stone building, covered in plaster and whitewashed chalk paint.

The storage area is best covered with asphalt. Use is not recommended for interior decoration of open timber.

1. The cocoa beans contain acetic acid, which during storage beans gradually evaporates. therefore the coloring inside the warehouse should be done with paint without lead compounds.
2. The warehouse should be dry, bright, equipped with a heating device (heaters) for heating the air in cold weather in order to avoid dew.

There should also be well ventilated, capable of creating a strong enough air circulation in the stock.

Ventilation (exhaust) should provide (in dry weather) a threefold exchange of air in the room for an hour, bearing in mind that the intensive movement of air greatly interferes with the development of moths and molds.

1. Humidity in the stock must not exceed 80% (relative humidity).
2. The temperature in the warehouse should be as low as possible (the temperature below 8 ° significantly retards the development of moths and molds) without violating the specified humidity rate.
3. Bags of beans are placed on racks in stacks in loose rows, so that each of them may be more weathered air.
4. When releasing cocoa beans from the warehouse, the consumption system should be observed, according to which batches are supplied to the production in the order in which they arrived at the warehouse. An exception is made to those parties that need urgent processing.
5. For normal storage of cocoa beans for each ton, an area of ​​at least 1 м2 is required. Such a rule provides for the height of the warehouse stack 8 — 9 rows and space for passage between the piles and walls of the warehouse.
6. The most effective pest control measure is the heat treatment of each batch of beans received by the warehouse.

Both the beans and the bags are heated to 60 — 65 ° and kept at this temperature for 10 — 15 minutes. Only after such processing, the beans arrive for long-term storage in the warehouse,

This heat treatment is performed in this specially constructed using cells or continuous drying machines.

The affected party must be temporarily stored in a separate chamber and must be applied to the production in the first place.

In order to avoid insect infestation in the production premises of the workshop, the sorting and roasting of cocoa beans should be carried out in isolation from further cocoa chocolate production operations.

 Cocoa beans, the humidity of which is higher than 8%, are sent for drying or, if they do not smell, mold - for production.

 At least once a year, warehouse premises are in turn freed from beans, and sanitary institutions perform disinsection, disinfection and whitewashing of the ceiling and walls.

References

Confectionery Technology, ed. prof. AL Rapoport, Part I, Pishchepromizdat. 1940.

F i ncke H., Handbook of Kakaoerzengnisse, Berlin, 1936.

С h a 11 M., Cacoa, New York, 1953.