Cacao-derived water extract, food and drink containing same, method for manufacturing cacao extract, and method for extracting polyphenol

A method for producing a cacao extract, comprising:

• providing a cacao or a cacao processed product as a raw material;
• and
• extracting a cacao-derived component using water adjusted to have a temperature within a range from 50° C. to 90° C. inclusive and a pH within a range from 2.0 to 5.0 inclusive.

A cacao extract, using a cacao or a cacao processed product as a raw material, wherein the cacao extract is extracted using water having a temperature within a range from 50° C. to 90° C. inclusive and a pH within a range from 2.0 to 5.0 inclusive.

A method of extracting polyphenol, comprising:

• immersing crushed cacao raw material in water having a temperature within a range from 50° C. to 90° C. inclusive and a pH within a range from 2.0 to 5.0 inclusive to extract a cacao-derived component in the water, and
• wherein the method extracts polyphenol in the water while maintaining an extracted amount of miscellaneous flavor components to a low level.