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.

该I-Corps项目的更广泛的影响/商业潜力是开发一种咖啡食品和饮料添加剂，以替代传统的咖啡风味方法。当前的方法始于酿造的咖啡饮料作为食物添加剂前体，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。与当前技术相比，提出的技术可保留大量的咖啡因和抗氧化剂，同时增强了优质颜色，风味和香气的关键挥发性化合物。 目的是为食品公司提供更可持续，更容易获得和更健康的替代品，用于实现咖啡风味的常规方法。拟议的技术可能是食品公司的吸引人选择，因为它将帮助他们吸引那些日益健康和环保意识的消费者。这项I-Corps项目基于开发用于转化整个烤咖啡豆的技术，以在食品和饮料产品中获得咖啡风味。 当前的技术基于喷水，浓缩或冷冻干燥的水酿造咖啡。 提出的过程涉及将整个烤咖啡豆转化为一个超陆，单一质的调味剂，可以用作食品和饮料产品中的直接添加剂，以使用天然着色来实现咖啡风味。 与当前达到咖啡风味的方法不同，此过程消除了大量的用水量以及用过的咖啡垃圾垃圾流，使其成为传统方法的可持续替代品。此外，提出的过程已被证明可产生最大的营养含量，增强了对品味，香气和颜色的关键挥发性化合物，并减少了当前过程所产生的许多不良挥发性化合物。该奖项反映了NSF的法规任务，并被认为是通过基金会的知识优点和广泛的范围来进行评估，并值得通过评估来进行评估。