Par-baked and milled coffee beans for use in foods, beverages and dietary supplements

摘要

The present invention concerns compositions and methods relating to the addition and use of par-baked and milled coffee beans in food products, beverages, and dietary supplements. Par-baked and milled coffee beans are a novel alternative to more costly chlorogenic acid extracts, and are edible and palatable as a food ingredient. The ingredient is prepared from the entire Coffea robusta or arabica green coffee bean and provides substantially increased amounts of dietary chlorogenic acid antioxidants compared to roasted beans. When the green coffee bean is appropriately par-baked at a temperature significantly lower than coffee roasting temperatures, the bean retains significant moisture, yet becomes embrittled, enabling milling to produce fine and beneficially hydrophilic particles, without any significant loss of bioactive chlorogenic acid and without significant pyrolysis occurring. As described herein, the par-baked coffee bean is superior to both the green coffee bean and the traditionally roasted coffee bean for adding chlorogenic acids to foods, beverages and dietary supplements.

主权项

1. An edible, nutty tasting food product or food ingredient that substantially lacks roasted coffee flavor produced by Maillard reactions during coffee roasting, the food product or food ingredient comprising comminuted par-baked coffee beans, obtained by a process comprising:
(a) par-baking whole green coffee beans in ambient air heated to a temperature from about 220° F. to about 360° F. for a time from about 5 min to about 25 min, wherein the combination of temperature and par-baking time is selected to avoid significantly diminishing the level of chlorogenic acid, such that the beans retain at least about 90% of their chlorogenic acid content from prior to par-baking and contain from about 5 wt % to about 15 wt % of chlorogenic acid, such that the beans attain a residual free moisture content from about 2 wt % to less than about 6 wt %, and such that the beans attain a weight density of about 0.75 to about 1.10 g/cm3; and (b) subsequently comminuting the par-baked beans by fragmentation into particles; wherein the particles have an average particle size of less than about 0.5 mm.