COCOA POWDER RICH IN POLYPHENOLS, PROCESS FOR PRODUCING THE SAME AND MODIFIED COCOA CONTAINING THE SAME

摘要

A method for treating cacao beans to give, in particular, a cocoa powder rich in polyphenols. In the step of roasting a cacao nib, the initial water content is regulated to 3 to 10 % by weight so that the polyphenol contained in cacao beans is allowed to remain therein as much as possible. Although polyphenols have various favorable biological functions (antioxidative effect, anticariogenic effect, arteriosclerosis inhibiting effect, etc.), they are unfavorable from the viewpoint of flavor because of the astringency and bitterness thereof. In the conventional process for producing cocoa powder, therefore, it has been a practice to eliminate these polyphenols. However, the astringency and bitterness can be controlled by regulating the water content of cacao nib to 3 to 10 % by weight in the step of the alkali treatment prior to the roasting treatment. Thus, a high-function cocoa powder with a good flavor is obtained thereby.