Cocoa powder having a high content of polyphenol, method for producing the same and adjusting cocoa containing the same

摘要

The present invention provides a cocoa powder treatment method, particularly a cocoa powder having a high polyphenol content, a method of producing the same, and an adjusting cocoa containing the same. According to the present invention, when the initial water content is set to 3-10% by weight during the roast treatment of cacoiobab, polyphenols containing cocoa beans are left to a great amount. Polyphenols have biologically favorable functions such as antioxidant, anti cariotic and atherosclerotic actions, but they do not have a good taste because they exhibit astringency and bitterness, so they are removed in the manufacture of cocoa powder In the present invention, the water content and the bitterness are suppressed by setting the amount of water to 3-10% by weight in the alkali treatment prior to the roasting treatment of the cacao. Accordingly, the present invention provides highly functional cocoa powder having good flavor.