The object of the present invention is to provide a cocoa extract capable of suppressing miscellaneous taste and having a better flavor, and a method for producing such a cocoa extract as the same. The solving means according to the present invention is as follows. The cocoa water extract of the present invention contains polyphenols. In the cocoa water extract of the present invention, the ratio of the total mass of the 2 to 4-mers procyanidins with respect to the total mass of the monomeric to 8-mers procyanidins is 40% or more. In the method for producing the cocoa extract of the present invention, active ingredients such as polyphenols is extracted from a cocoa raw material such as cocoa powder by using water which has a temperature in the range of 50 °C or higher and 90 or lower and pH being adjusted to a range of 2.0 or more and 5.0 or less.本發明之課題係在於提供一種可抑制雜味、具有更良好風味的可可萃取物、及用以製造諸如此類的可可萃取物之方法。 本發明之解決手段為如下所述。本發明之可可水萃取物係含有多酚。而且,在本發明之可可水萃取物中,相對於單聚物至8聚物之原花青素類的總質量而言,2聚物至4聚物原花青素類的總質量之比例為占40%以上。又,本發明之可可萃取物的製造方法為使用50℃以上至90℃以下的範圍内的溫度、及pH已被調整至2.0以上至5.0以下的範圍内的水,從可可粉未等之可可原料萃取出多酚等之有效成分。無
