Title:
CACAO-DERIVED WATER EXTRACT, FOOD AND DRINK CONTAINING SAME, METHOD FOR MANUFACTURING CACAO EXTRACT, AND METHOD FOR EXTRACTING POLYPHENOL
Document Type and Number:
WIPO Patent Application WO/2017/150409
Kind Code:
A1
Abstract:
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% 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 50°C to 90°C and to a pH in the range of 2.0 to 5.0.
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Inventors:
TAMURA KAZUJI (JP)
TSUCHIYA ASAMI (JP)
YAHIRO NOBUTAKA (JP)
TSUCHIYA ASAMI (JP)
YAHIRO NOBUTAKA (JP)
Application Number:
PCT/JP2017/007341
Publication Date:
September 08, 2017
Filing Date:
February 27, 2017
Export Citation:
Assignee:
MEIJI CO LTD (JP)
International Classes:
A23L33/105; A23G1/02; A61K31/353; A61K36/185; A61P39/06
Foreign References:
| JP2008260727A | 2008-10-30 | |||
| JP2009529874A | 2009-08-27 | |||
| JP2000506901A | 2000-06-06 | |||
| JP2010241840A | 2010-10-28 | |||
| JP2009510476A | 2009-03-12 |
Other References:
MILLER KENNETH B. ET AL.: "Impact of Alkalization on the Antioxidant and Flavanol Content of Commercial Cocoa Powders", JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, vol. 56, 2008, pages 8527 - 8533, XP055209765, DOI: doi:10.1021/jf801670p
Attorney, Agent or Firm:
KITAHARA Hiroyoshi et al. (JP)
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