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The current invention relates to a new method for partially baking green coffee beans and milling them into a fine flour that preserves the anti-oxidants and other nutrients.
About
Green coffee extract from unroasted coffee beans has attracted worldwide attention as a dietary supplement. Chlorogenic acid (CGA) antioxidants found in green coffee beans are clinically proven to beneficially modulate sugar metabolism and insulin response as well as may also lower risks for cardiovascular disease, cancer and certain neurodegenerative conditions.1-3 However, green coffee beans have an unpleasant flavor profile and are difficult to mill which necessitates packaging of green coffee extract in capsules. While roasting improves the flavor, aroma and color of the beans as used for coffee beverages, this process unfortunately degrades CGA. The current invention relates to a new method for partially baking (“par-baking”) green coffee beans and milling them into a fine flour that not only preserves the CGA and other nutrient levels but also retains the caffeine. The ingredient has a low cost of production with multiple commercial uses including food, health/wellness, personal care and dermatological products. The flour is palatable as an ingredient in healthy foods and beverages including coffee, tea, ice cream, smoothies, energy snacks, breakfast bars, baked desserts, breads, cereals and other edible goods. It can be used as a coffee alternative where ~4 grams flour provides the same caffeine content as a cup of coffee. The milled par-baked coffee bean powder can be packaged as tablets or capsules at varying doses. Alternatively, the coffee bean flour may be combined with skinceuticals or cosmetics for its beneficial antioxidant effects on skin.
Key Benefits
• Formulation versatility allows for use in foods, beverages, gels, pills, capsules and personal care products • Improved flavor & aroma when compared to green coffee beans with low moisture content to prolong shelf life • Easily flavor-modified with sugar, high intensity sweeteners, flavor extracts, and other ingredients • CGA beneficially modulates sugar uptake, insulin response, and other biological indices • Unlike roasted coffee, the light color of milled par-baked coffee minimally alters food product appearance • Benefits of par-baked bean flour over coffee cherry flour: o Generally Recognized As Safe (GRAS) o High CGA antioxidant and caffeine content o Higher caffeine content (= traditional roasted beans) o Minimally changes the color and flavor of products
Applications
• Controlled residual moisture enables rapid flour dispersal and release of CGA into aqueous foods (beverage applications) • Ideal for adding to foods without any gritty mouth feel (baking & other related applications) • Powder can be manufactured from organic and/or decaffeinated beans using various coffee species