I-Corps: Coffee Bean Conversion as a Direct Additive Flavoring to Food and Beverage Products

I-Corps：将咖啡豆转化为食品和饮料产品的直接添加剂调味剂

• 批准号: 2129752
• 负责人: Wade Fulghum
• 金额: $ 5万
• 依托单位: North Carolina State University
• 依托单位国家: 美国
• 项目类别: Standard Grant
• 财政年份: 2021
• 资助国家: 美国
• 起止时间: 2021-05-15 至 2023-06-30
• 项目状态: 已结题
• 来源: https://www.nsf.gov/awardsearch/showAward?AWD_ID=2129752&HistoricalAwards=false
• 关键词: Corps; Coffee; Bean; Conversion; Direct

The broader impact/commercial potential of this I-Corps project is the development a coffee-sourced food and drink additive product to provide an alternative to conventional methods of achieving coffee flavor. Current methods begin with brewed coffee drink as a food additive precursor while using added chemicals to achieve the desired color and flavor in food and beverage products. The proposed technology preserves larger amounts of caffeine and antioxidants as compared with current technology, while enhancing key volatile compounds for superior color, flavor, and aroma. The goal is to provide food product companies with a more sustainable, accessible, and healthier alternative to conventional methods for achieving coffee flavor. The proposed technology may be an attractive option for food product companies as it will help them appeal to consumers that are growing increasingly health and environmentally conscious.This I-Corps project is based on the development of a technology for conversion of whole roasted coffee beans to achieve coffee flavor in food and beverage products. Current technologies are based on water-extracted brewed coffee that is spray dried, concentrated, or freeze dried. The proposed process involves converting the entire roasted coffee bean into an ultra-ground, one-ingredient flavoring agent that may be used as a direct additive in food and beverage products to achieve coffee flavor with natural coloring. Unlike current methods for achieving coffee flavor, this process eliminates significant water consumption as well as the spent coffee ground waste stream, making it a sustainable alternative to traditional methods. In addition, the proposed process has been shown to yield maximum nutritional content, enhances key volatile compounds for taste, aroma, and color, and reduces a number of undesirable volatile compounds that result from current processes.This award reflects NSF's statutory mission and has been deemed worthy of support through evaluation using the Foundation's intellectual merit and broader impacts review criteria.

这个I-Corps项目更广泛的影响/商业潜力是开发一种咖啡源食品和饮料添加剂产品，以提供一种替代传统方法来实现咖啡风味。目前的方法开始以煮咖啡饮料作为食品添加剂前体，同时使用添加的化学品来实现食品和饮料产品中所需的颜色和风味。与现有技术相比，该技术保留了更大量的咖啡因和抗氧化剂，同时增强了关键的挥发性化合物，以获得上级的颜色，风味和香气。 我们的目标是为食品公司提供一种更可持续、更容易获得、更健康的替代传统方法来获得咖啡风味。这项技术对食品公司来说可能是一个有吸引力的选择，因为它将帮助他们吸引越来越注重健康和环保的消费者。I-Corps项目的基础是开发一种技术，用于将整个烘焙咖啡豆转化为食品和饮料产品中的咖啡风味。 目前的技术是基于喷雾干燥、浓缩或冷冻干燥的水提取冲泡咖啡。 所提出的方法涉及将整个烘焙咖啡豆转化为超研磨的单成分调味剂，其可用作食品和饮料产品中的直接添加剂，以实现具有天然着色的咖啡风味。 与目前获得咖啡风味的方法不同，该工艺消除了大量的水消耗以及废咖啡研磨废物流，使其成为传统方法的可持续替代品。此外，该工艺已被证明可以产生最大的营养成分，提高味道，香气和颜色的关键挥发性化合物，并减少了一些不受欢迎的挥发性化合物，从目前的过程中产生的。该奖项反映了NSF的法定使命，并已被认为是值得通过使用基金会的智力价值和更广泛的影响审查标准进行评估的支持。