CACAO-DERIVED WATER EXTRACT, FOOD AND DRINK CONTAINING SAME, METHOD FOR MANUFACTURING CACAO EXTRACT, AND METHOD FOR EXTRACTING POLYPHENOL

摘要

Provided is a cacao extract with better flavor and in which off-flavor is suppressed, and a method for manufacturing such a cacao extract. The cacao water extract of the present invention contains polyphenol. In this cacao water extract, the ratio of the total mass of dimer to tetramer proanthocyanidin compounds is 40 pcnt or greater with respect to the total mass of proanthocyanidin compounds ranging from monomers to octamers. Also, in this method for manufacturing cacao extract, an active ingredient such as polyphenol is extracted from a cacao raw material such as cacao powder using water adjusted to a temperature in the range of 50øC to 90øC and to a pH in the range of 2.0 to 5.0.