cocoa bean shell (husk)
ingredient / ingredient-cocoa-bean-shell
カカオハスク
Cocoa bean shell (husk) is the outer shell of cocoa beans. It is distinguished from the fruit husk, and bitterness and astringency in infusions are considered together with particle size and extraction conditions.
On this page (7 sections)
Reading the bitterness
In this entry, cocoa husk means the outer shell remaining when nibs are separated from cocoa beans. It is a different part from the skin of the whole large fruit. Research on a drink made by steeping the shell in hot water has involved people evaluating bitterness and astringency while varying particle size. It cannot be fully understood simply as something removed.
In an infusion combining shell and water at 1:100, the smaller-particle fraction received stronger bitterness and astringency ratings than the larger-particle fraction. The study was limited to one raw material and extraction condition. This result offers a clue for considering shell beverages, but does not prove that 「脱殻すればチョコレートの渋味が減る」 (in translation: "removing the shell reduces chocolate astringency").
A study roasted Trinitario cocoa beans at 100°C for 20 minutes, 120°C for 20 minutes, and 140°C for 18 minutes, then separated the shells and infused them in hot water for 5 minutes. After screening, 15 panelists gave the shells mean bitterness ranks of 17.4, 37.8, and 54.7, rising with roasting temperature. This is not a score on an intensity scale but a mean rank calculated from evaluation data across 6 samples, including black tea. No significant difference could be shown between any pair of the 3 shell conditions, and the 140°C condition alone also had a shorter roasting time.
In another trial, bean shells were divided into 5 particle-size grades and extracted with 6 types of brewing equipment, including a moka pot and a French press. The smallest 250-500 µm grade caused clogging or long preparation times with 4 of the devices and was excluded from the subsequent analysis. In a 9-point liking evaluation by 20 consumers, the preferred particle size varied with the brewing method. This is not a comparison of bitterness intensity, and the amount of shell and water also differed by device.
Sources for this overview
Checked for this overview: Used to establish that the subject is the bean shell.
Checked for this overview: Supports the existence of sensory evaluation in the infusion. / Supports the particle-size comparison and its limited scope.
Antioxidant Content of Tisane of Cocoa Bean Shells as Affected by Roasting Temperatures
Checked for this overview: Supports the 3 roasting conditions, the 5-minute infusion of the sensory sample, the 15 panelists, the mean bitterness ranks of 17.4/37.8/54.7, and the limitations of the rank scale, the test's scope, and the 140°C condition's shorter 18-minute time.
Effects of Particle Size and Extraction Methods on Cocoa Bean Shell Functional Beverage
Checked for this overview: Supports the 5 particle sizes × 6 brewing methods, the preparation problems with 4 devices in the 250-500 µm grade, and the differing conditions by device. / Supports the 9-point liking evaluation by 20 people, the liking that varied with the combination of brewing method and particle size, and the limitation that this is not bitterness intensity.
Structured claims — open a section to read each claim's confidence, evidence and limits
Composition and content (1)
Scope: In this entry, husk refers to the bean shell.
Show data
ingredient-cocoa-bean-shell —is_defined_in_context_as→ "The shell separated from cocoa-bean nibs. It is distinguished from the husk of the entire fruit."Sensory (3)
Scope: Shell from Colombian Criollo roasted at 135°C for 15 minutes. Shell:water = 1:100, 5 minutes, served at 55°C or 12°C.
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ingredient-cocoa-bean-shell —has_perceived_bitterness_affected_by→ "Particle size of the shell used for infusion. The smaller-particle samples had higher bitterness and astringency ratings."Scope: Trinitario cocoa beans from Jember, Indonesia. 2 g of shell infused in 150 mL of hot water for 5 minutes, unsweetened and without milk. Evaluation by 15 panelists after screening.
Note: The mean rank is not a score on an intensity scale. The table does not show individual significant differences between the 3 conditions; this is a Kruskal-Wallis analysis using evaluation data from 6 samples, including 3 black-tea samples. The 140°C condition alone had an 18-minute roasting time, so this is not a comparison of temperature alone.
Show data
ingredient-cocoa-bean-shell —has_sensory_response→ "In infusions of the shells separated from beans roasted at 100°C for 20 minutes, 120°C for 20 minutes, and 140°C for 18 minutes, the mean bitterness ranks were 17.4, 37.8, and 54.7."Scope: 20 consumers, 9-point liking scale. Beverages that could be prepared from the 5 particle sizes × 6 brewing methods were evaluated.
Note: This concerns taste, flavor, and overall liking, not an intensity scale for bitterness or astringency. The amount of shell, water, and final volume used differed by brewing method.
Show data
ingredient-cocoa-bean-shell —has_sensory_response→ "For shell-brewed beverages, the ranking of taste, flavor, and overall liking changed with the combination of brewing method and particle size, and the result was not simply that finer particles were preferred."How processing and cooking change it (1)
Scope: Forastero bean shells from São Tomé. Moka pot, Neapolitan flip pot, American drip, espresso, capsule, and French press. 3 preparation batches for each beverage.
Note: Even in the 250-500 µm grade, the American-drip and French-press samples were included in the subsequent analysis. The amount of water and shell differed by brewing device.
Show data
ingredient-cocoa-bean-shell —is_processed_by→ "When shells of 5 particle sizes were prepared with 6 home brewing methods, the 250-500 µm grade caused clogging or long preparation times with the moka pot, Neapolitan flip pot, espresso, and capsule methods, and was excluded from the subsequent analysis."