CACAO-DERIVED WATER EXTRACT, FOOD AND DRINK CONTAINING SAME, METHOD FOR MANUFACTURING CACAO EXTRACT, AND METHOD FOR EXTRACTING POLYPHENOL
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United States of America Patent
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Jan 31, 2019
app pub date -
Feb 27, 2017
filing date -
Feb 29, 2016
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Provided is cacao extract with better flavor and in which miscellaneous flavor is reduced, and a method for producing such cacao extract. The cacao-derived water extract of the present invention contains polyphenol. In this cacao water extract, the ratio of a total mass of dimeric to tetrameric proanthocyanidins to a total mass of monomeric to octameric proanthocyanidins is 40% or more. Also, in this method for producing 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 within a range from 50° C. to 90° C. inclusive and to a pH within a range from 2.0 to 5.0 inclusive.
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