Being the process which obtains the cocoa polyphenol concentrate, (a) in bleaching at the underwater 3 - 15 minutes applying the not yet fermentation cocoa bean at temperature of 85 - the 100 , obtaining the not yet fermentation cocoa bean which has decrease polyphenol oxidation enzyme activity, (b) drying the said cocoa bean at temperature under the 85 , percentage of water content obtaining the dry not yet fermentation cocoa bean of 15% or less, (putting c) dry not yet fermentation cocoa bean on grain size decrease step, obtaining the dry not yet fermentation cocoa bean intermediate where has the grain size under at least 99 weight % 300 millimicrons, (e) from the said intermediateExtracting the polyphenol, the cocoa polyphenol extract and obtaining with the extraction solid matter, (d) concentrating the said extract, including the step which obtains the cocoa polyphenol concentrate, it becomes, furthermore step (d) possesses removal of fat step before and becomes.ココアポリフェノール濃縮物を得るプロセスであって、(a)未発酵ココア豆を水中での漂白に85~100℃の温度で3~15分間掛けて低減ポリフェノール酸化酵素活性を具えた未発酵ココア豆を得て、(b)該ココア豆を85℃未満の温度で乾燥して含水率が15%以下の乾燥未発酵ココア豆を得て、(c)乾燥未発酵ココア豆を粒径低減ステップに掛けてその少なくとも99重量%が300μm未満の粒径を有する乾燥未発酵ココア豆中間物を得て、(e)該中間物からポリフェノールを抽出してココアポリフェノール抽出物と抽出固体とを得て、(d)該抽出物を濃縮してココアポリフェノール濃縮物を得るステップを含んでなり、さらにステップ(d)の前に脱脂ステップを有してなる。
