COCOA COMPONENT, FOOD PRODUCT HAVING ACTIVE POLYPHENOL CONTENT, METHOD FOR PRODUCING THE COCOA, AND METHOD FOR APPLYING THE PRODUCT TO MEDICAL SCIENCE

摘要

PPROBLEM TO BE SOLVED: To provide a method for producing a cocoa component having active cocoa polyphenol (particularly procyanidin) contents. PSOLUTION: The method for producing a cocoa component comprises the following steps: roasting cacao beans or a mixture containing the cocoa beans so that the internal temperature of the cocoa beans having a fermentation coefficient of 275 rises to 95C to 160C, separating cocoa nib from cocoa shells by screening, and grinding down the cocoa nib so as to be formed into a chocolate liquid. PCOPYRIGHT: (C)2003,JPO