The present invention provides a new composition obtainable from a plant in the theobroma genus and the use of that composition as an ingredient in a chocolate product.

A flavor composition containing at least one, two, or more potassium salt(s) that can be used to enhance an alkalized cocoa flavor profile of edible compositions including sweet goods, such as fat-based confections comprising chocolate or chocolate liquor.

The present invention provides a method for the preparation of a myceliated cacao bean or other agricultural product. This method includes providing cacao beans or other agricultural substrate, optionally hydrating the cacao beans or other agricultural product, and optionally pasteurizing or sterilizing the cacao beans or other agricultural substrate to provide prepared cacao beans or other agricultural substrate, and a step of inoculating the prepared cacao beans or other agricultural substrate with a prepared fungal component and culturing the inoculated cacao beans or other agricultural substrate to prepare the myceliated product. The methods of the instant invention result in prepared cacao beans or other agricultural substrate having reduced levels of undesirable taste components, such as theobromine, catechin, epicatechin, gallic acid equivalents, and/or 2-methoxy-3-isopropylpyrazine, and increased levels of myceliation products, such as fungal -glucans, chitin, proteins, glycoproteins, pyrazines and polysaccharides, relative to starting cacao beans or other agricultural substrate.

The present invention provides a method for the preparation of a myceliated cacao bean or other agricultural product. This method includes providing cacao beans or other agricultural substrate, optionally hydrating the cacao beans or other agricultural product, and optionally pasteurizing or sterilizing the cacao beans or other agricultural substrate to provide prepared cacao beans or other agricultural substrate, and a step of inoculating the prepared cacao beans or other agricultural substrate with a prepared fungal component and culturing the inoculated cacao beans or other agricultural substrate to prepare the myceliated product. The methods of the instant invention result in prepared cacao beans or other agricultural substrate having reduced levels of undesirable taste components, such as theobromine, catechin, epicatechin, gallic acid equivalents, and/or 2-methoxy-3-isopropylpyrazine, and increased levels of myceliation products, such as fungal -glucans, chitin, proteins, glycoproteins, pyrazines and polysaccharides, relative to starting cacao beans or other agricultural substrate.

The present invention provides a method for the preparation of a myceliated cacao bean or other agricultural product. This method includes providing cacao beans or other agricultural substrate, optionally hydrating the cacao beans or other agricultural product, and optionally pasteurizing or sterilizing the cacao beans or other agricultural substrate to provide prepared cacao beans or other agricultural substrate, and a step of inoculating the prepared cacao beans or other agricultural substrate with a prepared fungal component and culturing the inoculated cacao beans or other agricultural substrate to prepare the myceliated product. The methods of the instant invention result in prepared cacao beans or other agricultural substrate having reduced levels of undesirable taste components, such as theobromine, catechin, epicatechin, gallic acid equivalents, and/or 2-methoxy-3-isopropylpyrazine, and increased levels of myceliation products, such as fungal ?-glucans, chitin, proteins, glycoproteins, pyrazines and polysaccharides, relative to starting cacao beans or other agricultural substrate.

The present invention provides a method for the preparation of a myceliated cacao bean or other agricultural product. This method includes providing cacao beans or other agricultural substrate, optionally hydrating the cacao beans or other agricultural product, and optionally pasteurizing or sterilizing the cacao beans or other agricultural substrate to provide prepared cacao beans or other agricultural substrate, and a step of inoculating the prepared cacao beans or other agricultural substrate with a prepared fungal component and culturing the inoculated cacao beans or other agricultural substrate to prepare the myceliated product. The methods of the instant invention result in prepared cacao beans or other agricultural substrate having reduced levels of undesirable taste components, such as theobromine, catechin, epicatechin, gallic acid equivalents, and/or 2-methoxy-3-isopropylpyrazine, and increased levels of myceliation products, such as fungal ?-glucans, chitin, proteins, glycoproteins, pyrazines and polysaccharides, relative to starting cacao beans or other agricultural substrate.

Processing cacao to produce a product containing all the constituents of raw cacao nibs is disclosed. The process involves: (i) a shortened period of fermentation of the cacao beans between five hours and forty eight hours. (ii) a prolonged period of drying to condition the beans so that the shells are removable by air winnowing. (iii) a two stage grinding process in which the raw (unroasted) nibs are ground, without forming or at least separating into a liquor, to a mesh size of 60 m.

Processing cacao to produce a product containing all the constituents of raw cacao nibs is disclosed. The process involves: (i) a shortened period of fermentation of the cacao beans between five hours and forty eight hours. (ii) a prolonged period of drying to condition the beans so that the shells are removable by air winnowing. (iii) a two stage grinding process in which the raw (unroasted) nibs are ground, without forming or at least separating into a liquor, to a mesh size of 60 m.

Dark, red and dark, brown natural cocoa products are disclosed. The cocoa products may be cocoa liquor or cocoa powder. Processes for producing the dark, red and dark, brown natural cocoa products are also disclosed.

In one embodiment of an apparatus for manufacturing a rubber sheet, a continuous rubber material is supplied onto a supply conveyor in a meandering state by supplying the continuous rubber material onto the supply conveyor while moving rubber supply device in a reciprocating manner in a roll axial direction. The rubber supply device has a full width moving mode in which the rubber supply device moves in the roll axial direction such that the continuous rubber material has a meandering shape of a width corresponding to a width of a rubber sheet, and a partial width moving mode in which the rubber supply device moves in the roll axial direction such that the continuous rubber material has a meandering shape of a width obtained by excluding widths of both edge portions of the rubber sheet from the width of the rubber sheet.