Field of the Invention

The present invention relates to a process of preparing the beverages from Cashew apple. More particularly, the present invention relates to the process of preparing the beverages from Cashew apple which is prepared by fermentation. Moreover this invention also relates to the process of preparing the beverages from Cashew apple by blending of cashew apple and pineapple juices before fermentation helped in reducing astringency with improvement in taste and aroma. The present invention also relates to the process of preparing the beverages from Cashew apple which generates the low-alcohol cashew apple wine that fills in the gap of the cashew apple wine field, fulfil the increased the market demand and the use value of cashew apple can be increased and the low-alcohol cashew apple wine has good market prospect and economic benefit.

Background of the invention and related prior Art

Anacardium occidentale is a tall evergreen tree of Anacardiaceae that originated in Brazil, and yellow pear-shaped stalks thereof, when swollen to a size of 5 to 6 cm, are referred to as “cashew apples.” The cashew apple smells like an apple and it is occasionally processed so as to be consumed fresh or in the form of juice beverage. Fruits covered with husks having the size of 2 to 3 cm and the curved and comma-shaped form are generated at the ends of swollen stalks. Kernels in the husks are cashew nuts. Cashew nuts are extensively used as food all over the world. Brazil is the origin of the cashew tree. Portuguese traders and slave ships brought the nut to India and Africa from the 16th century. Today, Brazil produces between 300-330,000MT of raw cashew nuts (equivalent to about 2.7 million MT cashew apples) per year. 12 mechanical processing plants process the bulk of the raw cashew nuts into kernels. About 12 per cent of Brazilian cashew apples are processed, including juice extraction (8 per cent). Other usages include fresh and dried fruit, jams, wines, candies and animal feed made out of waste products.

The term “anthocyanidin” refers to a type of colored aglycon belonging to the group of flavonoids and obtained via hydrolysis of anthocyanin. Anthocyanidin is roughly classified into three types (i.e., delphinidin, cyanidin, and pelargonidin types) depending on the number of hydroxyl bonds. The term “proanthocyanidin” refers to an ingredient that produces anthocyanidin when heated under acidic conditions, and it is a condensed tannin; i.e., compounds resulting from condensation or polymerization of flavan-3-ol or flavan-3,4-diol, as a constitutional unit. Proanthocyanidin, which generates delphinidin when heated under acidic conditions, is referred to as “prodelphinidin.” Proanthocyanidin, which generates cyanidin, is referred to as “procyanidin,” and proanthocyanidin, which generates pelargonidin, is referred to as “propelargonidin.” Polymers of gallocatechin, epigallocatechin, gallocatechin gallate, and epigallocatechin gallate are known as prodelphinidins, and polymers of catechin, epicatechin, catechin gallate, and epicatechin gallate are known as procyanidins. The cashew apple is known to contain anacardic acid and the like, although the existence of proanthocyanidin has not been reported.

The Patent Document(JP Patent Publication (Kokai) No. H09-291039 discloses an anti-obesity drug comprising, as an active ingredient, 2-mer to 80-mer procyanidin obtained from a tamarind seed coat extract.
The Patent Document JP Patent Publication (Kokai) No. 2006-151944 describes drugs for regulating neutral fat metabolism containing apple-derived polyphenol, including a procyanidin. Regarding the lipase inhibitory activity of procyanidin,

J. Agric. Food Chem. 2007, 55, 4604-4609) describes that apple-derived procyanidins are precisely purified in accordance with degrees of polymerization, and lipase inhibitory activities are examined. In Non-Patent Document 2, the lipase inhibitory activity (IC50) of 9-mer or higher procyanidin was given as 0.9 μg/ml, and that of chlorogenic acid, which was simultaneously measured, was given as 59.8 μg/ml. Alpha-amylase inhibitory activity and lipase inhibitory activity of prodelphinidin polymers are not known.
The document WO201216838 describes a cashew apple extract and a composition comprising a cashew apple extract and optionally a carrier, in particular for use for allowing reduction of body weight gain or limitation of increasing body weight, reduction or limitation of fat storage, of fatty liver, of liver triglycerides level, of hypertriglyceridemia, of glycemia level, of insulinemia, of insulin resistance, and/or of one or several factors of metabolic syndrome.
The document Inyang et al., 1997 describes fully riped cashew apples (yellow variety) were steamed for 7 minutes prior to juice extraction. The extracted juice was blended with various proportions of sweet orange juice.
The document WO2014097313 describes a process for production of an alcoholic beverage comprising the steps of preparing an inoculum of yeast, pretreating cashew apples and raisins, crushing the pretreated cashew apples and raisins to obtain cashew apple juice and raisin juice, removing tannins from the cashew apple juice, mixing the cashew apple juice with the raisin juice to obtain a juice mix having a sugar content of 20-30 Brix, fermenting the juice mix with the yeast inoculum for 20-30 days to obtain the alcoholic beverage, reducing the malic acid content of the alcoholic beverage by malolactic fermentation for 15-25 days, and, filtering the alcoholic beverage using fining agents.
The document CN102108328 describes a low-alcohol cashew apple wine and a preparation method thereof. The method comprises the following steps: inoculating Saccharomyces cerevisiae to the cashew apple wine, and fermenting to obtain fermentation liquor, namely the finished cashew apple wine. The preparation method of the low-alcohol cashew apple wine uses fresh cashew apple and adopts the fruit wine yeast fermentation technology to directly brew the low-alcohol cashew apple wine, thus the technology is simple and practical. The brewed low-alcohol cashew apple wine has the typical fruity aroma of cashew apple, is a nutritional health drink with low ethanol content and is suitable for special groups such as ladies and the old.
The invention stated in the document CN102115705 discloses a cashew apple-vegetable composite wine and a preparation method thereof. The preparation method of the cashew apple-vegetable composite wine comprises the following steps of: accessing saccharomyces cerevisiae into mixture of cashew apple juice and vegetable juice, and fermenting to obtain fermentation liquor, i.e. the cashew apple-vegetable composite wine. The prepared cashew apple-tomato composite wine is a nutrient health-care beverage which has typical tomato aroma and cashew apple aroma, is particularly high in Vc and Vb content, has a certain assisted effect to the patient which can cure the dental ulcer, and is good for the health of the human body after being usually drunken, thereby being a nutrient health-care fruit wine which is suitable for the special crowds such as the lady, the old and the like and the special occasions.

The other document CN102296012 discloses coconut water and cashew apple composite fruit wine and a preparation method thereof. The composite wine is prepared by a method comprising: fermenting cashew apple juice and coconut water, which serve as raw materials; and thus, obtaining the fruit wine. The optimal fermentation conditions include: the fermentation temperature is 20 DEG C; the added amount of sodium pyrosulfite, based on SO2, is 100mg/kg; and the mass ratio of cashew apple juice to coconut water is 8:92. In the invention, the coconut water and cashew apple juice are mixed, blended and inoculated with yeasts; and the composite wine is produced by primary fermentation, secondary fermentation and aging. The obtained fruit wine has a bright, clear and fresh amber color; the obtained fruit wine combines the fruit fragrance of cashew apples, fresh fragrance of coconut and mellow fragrance of fermented wine, the fragrance of the fruit wine is balance, mellow and full and the taste of the fruit wine is unique; and fruit wine combines the nutritional and health-care effects of the coconut water and cashew apple and therefore has the anti-oxidization and antibacterial effects of cashew apple and the overall nutrients and high absorbability of coconut fruits.

The other document CN102317468 illustrates useful applications of cashew apple. This invention also provides a naturally occurring active ingredient having useful activities, such as alpha-amylase inhibitory activity, lipase inhibitory activity, and antibacterial activity against Propionibacterium acnes. The invention also provides a composition containing cashew apple-derived proanthocyanidin having excellent alpha-amylase inhibitory activity, lipase inhibitory activity, and antibacterial activity against Propionibacterium acnes, which is prepared by allowing a plant fiber-degrading enzyme (e. g. , pectinase) to react with a cashew apple and concentrating the resultant with the use of an ultrafiltration membrane. Further, the invention provides a proanthocyanidin compound having a novel structure.

The document CN108634143 describes a preparation method of cashew apple juice. The cashew apple juice is prepared from cashew apples as raw materials by enzymolysis. Specifically, the preparation method comprises the following steps: (1) selecting fresh cashew apples 80% or higher in maturity and performing thorough cleaning; (2) extruding the thoroughly cleaned fresh cashew apples to obtain raw juice; (3) performing enzymolysis and heat treatment on the raw juice; (4) filtering the raw juice subjected to heat treatment and cooling to obtain clear juice; and (5) blending the clear juice and then performing sterilizing treatment and filling to obtain a finished product. The preparation process of the cashew apple juice adopts an enzymolysis method, so pectin, cellulose and tannin contained in the rawmaterials are decomposed by the specific addition amount and proportion of enzymes, the astringent taste of the cashew apples is also reduced, the transparency and sweetness of the juice are increased, no additives (such as sugar) are needed, and the nutritional value, appearance and mouthfeel of the juice are sufficiently improved; and meanwhile, the enzymolysis time is shortened, and the addition amount of the enzymes and the total amount of the raw materials are strictly controlled, thereby shortening the preparation time of the cashew apple juice and improving the preparation efficiency of the cashew apple juice.
This invention of M. S. Gawankar et al (2018) illustrates Sustainable development can only be possible with the use of renewable energy and biomass which is the major renewable energy source. Konkan region of Maharashtra has large availability and great potential of producing biomass. Cashew apple is used as cattle feed, for preparing some value added products and beverages but still have great scope to use this surplus biomass.
Cashew apple has good properties to act as a substrate for alcohol production also. Cashew apple RTS of improved varieties (Vengurla-1 to Vengurla-4) was blended with Alphonso mango RTS in different proportions indicated that blending cashew apple nectar with Alphonso mango RTS, improves the organoleptic qualities when compared with RTS of Alphonso mango alone.
Thus, there is a need to remove the drawbacks of conventional cashew apple and raisin wines. There is also a need to utilize cashew apples so as to provide additional remuneration to the cashew apple farmers. Further, there is a need to utilize all the nutritional attributes of cashew apple and raisins and provide a wine which is pleasant in taste, cheaper and meets all the criteria of a good quality wine.


Summary of the invention

The present invention relates to a process of preparing the beverages from Cashew apple. More particularly, the present invention relates to the process of preparing the beverages from Cashew apple which is prepared by fermentation. Moreover this invention also relates to the process of preparing the beverages from Cashew apple by blending of cashew apple and pineapple juices before fermentation helped in reducing astringency with improvement in taste and aroma. The present invention also relates to the process of preparing the beverages from Cashew apple which generates the low-alcohol cashew apple wine that fills in the gap of the cashew apple wine field, fulfil the increased the market demand and the use value of cashew apple can be increased and the low-alcohol cashew apple wine has good market prospect and economic benefit.

Detailed description of the invention

The present invention is able to produce a wine having pleasant distinct fruity aroma of cashew apple along with all the desirable properties of raisins having higher Vitamin-C content and antioxidants. Moreover, the current invention primarily uses cashew apple fruit for wine making. Raisins are added in limited quantity to make up the sugar content, essential nutrients, anthocyanins and other polyphenols. Use of large quantity of cashew apple fruit, which is otherwise considered an agricultural residue, will offer sizeable income to the cashew farmer. The use of table sugar (sucrose), ammonium phosphate and magnesium sulfate etc. is avoided as fermenting raisins along with cashews in the manner provided by the present invention provides all the required nutrients for yeast fermentation, which results in a good quality alcoholic beverage.

The principal object of the present invention is to provide a process of preparing the beverages from Cashew apple.

Still other object of the present invention to provide the process of preparing the beverages from Cashew apple which is prepared by fermentation.

Still other object of the present invention to provide the process of preparing the beverages from Cashew apple by blending of cashew apple and pineapple juices before fermentation helped in reducing astringency with improvement in taste and aroma.
Still other object of the present invention to provide the process of preparing the beverages from Cashew apple wherein the pineapple and the cashew apple are mixed to prepare the fruit wine, so that the aroma conservation effect of the pineapple wine is enhanced, the polyphenol content in the fruit wine is improved, and the oxidation resistance of the fruit wine is improved; and gelatin and the like for removing excessive polyphenol from the cashew apple juice is not added in the wine making process.
Still other object of the present invention to provide the process of preparing the beverages like syrup from Cashew apple which comprise a) the fresh ripe Cashew apple were collected and washed with clean water, b) the washed Cashew apple were boiled with brine water for 8-10 min, c) the boiled juice was filtered with cloth, e) the sugar was added and the juice was boiled, f) potassium metabisulphite was added and g) the syrup was filtered packed in bottle.
Still other object of the present invention to provide the process of preparing the beverages like wine from Cashew apple in which maximum wine recovery is 85.0 percent.
Still other object of the present invention to provide the process of preparing the beverages like wine from Cashew apple wherein the ratio of cashew apple and pineapple juices is 30:70.
Still other object of the present invention to provide the process of preparing the beverages like wine from Cashew apple wherein more preferably the ratio of cashew apple and pineapple juices is 40:60.

Still other object of the present invention to provide the process of preparing the beverages from Cashew apple wherein the product are such as cashew nectar (RTS), squash, jam and compost, vermin-compost and animal feed etc.
Still other object of the present invention to provide the process of preparing the beverages like Cashew Fruit Beer from Cashew apple which comprises a) cashew apples are fermented after 24 hours and b) extract the alcohol from the mixture.
The novel features that are considered characteristic of the present invention are set forth with particularity in the appended claims. The invention itself, however, both as to its organization and its method of operation, together with additional objects and advantages thereof, will best be understood from the following description of certain specific embodiments along with accompanying drawing is as follows;

Fig 1 shows the different beverages obtained from Cashew apple according to the invention;

Cashew apple is a non-climacteric fruit. Quality of cashew apple is determined by astringency, acidity, sweetness, firmness, size and shape. The composition of cashew apple changes according to variety (Table 1) as well as variety and storage conditions . In a study it was observed that among the released varieties Vengurle-8 was superior for its maximum TSS (14 °Bx). Total sugars is 10.37%, reducing sugars is 9.61%, titratable acidity is 0.32%, ascorbic acid is 199.08 mg 100 m-l, and tannin is 0.15% as compare to other varieties.

The astringency of cashew apple is determined to a large extent by the tannin content (phenolic compound) which varies from 0.06 to 0.22 g 100 g-1. The pH of the apple deviates between 4.1 to 4.7 and total sugars from 6.7 to 10.5 percent. Ripe cashew apple contains 0.76 to 1.17 percent pectin. Cashew apple juice on fermentation gives wine with characteristic aroma. This can also be used for distilling good quality alcohol. With this view studies carried out for physicochemical parameters and used for preparation of wine from the cashew apple revealed that a period of 4 days was adequate for preparing wine from cashew apple. The treatment with 10 per cent inoculum gave higher wine yield (570-571 m kg-1 fruits) with highest alcohol percentage (13.24 to 13.31 percent) and of standard quality (score=14).During fermentation study, it was observed that the period of 11 to 15 days was found to be adequate for fermentation in blended juices. At the end of fermentation TSS was found to be
8.20 to 9.27°Bx in different treatments. The yeast count during fermentation was found to be increased at the initial stages of fermentation and then showed decreasing trend towards later stage of fermentation. The wine obtained from different blends contains 10.08 to 12.91 per cent alcohol, 8.02 to 9.27°Bx T.S.S., 0.85 to 1.28 per cent total sugars, 0.18 to 1.08 per cent reducing sugars, 0.19 to 0.64 per cent non-reducing sugar, 0.66 and 1.03 per cent titratable acidity, 22.67 to 68.00 mg 100g-1, ascorbic acid, 0.18 to 0.77 percent protein, 0.04 to 0.31 percent tannins and having 3.57 to 3.67 pH. The maximum wine recovery (83.2 percent) and benefit cost ratio (4.38) was obtained in the treatment of wine prepared by sole cashew apple juice.
Blending of cashew apple and pineapple juices before fermentation helped in reducing astringency with improvement in taste, body colour, aroma, overall acceptability and overall quality of wine when compared to sole cashew apple wine. The best quality of cashew apple wine is where the ratio of cashew apple: pine apple juice is 30:70 but more preferable that 40:60 blend of cashew apple: pineapple juice was best for preparation of wine.
Processing of cashew apple is an economically viable enterprise in cashew growing tracts. Women Self Help Groups can very well take up this enterprise, thereby contributing to the cause of women empowerment. If legal permission is available for production of fermented products like liquor and wine, it can substantially enhance the income from cashew apple processing many folds. Cashew apple fruits keep demands for all round health benefits to the human being and animals due to its own potentiality. From cashew apple tree one can get five by-products which are most potential, health beneficial and testy food which keeps various demands to the human beings.
Among the various crops cultivated in six different agro climatic conditions cashew is one, which is adopted in the red and laterite zone as well as the coastal areas of West Bengal. The soil and climate of these areas do not permit every crop to flourish. But as cashew is a hardy, drought tolerant, soil binding thus erosion-checking crop, it has acclimatized itself into this region after its introduction from Portugal to the southern part of the country and thereafter from those areas to the eastern part of the country. The state produces about 16% of the total production of cashew nut in the country. At present West Bengal has cashew area of 11.36 thousand hectares with a production of 13.00 thousand metric tons and productivity of 1096 kg/ha (DCCD, 2016). Six districts, viz. Purba Medinipur, Paschim Medinipur Bankura, Purulia, Parts of Birbhum and Burdwan together contribute about 94% of cashew nut production in the state.
Area, Production and Productivity The red and laterite zone comprises of more or less 5 districts, viz. Bankura, Purulia, Paschim Medinipur, Parts of Birbhum and Burdwan. The coastal area where cashew is grown comes under only one district viz. Purba Medinipur. Paschim Medinipur District comprises of 4 Sub-Divisions namely Medinipur sadar, Kharagpur, Jhargram, Ghatal. The geographical area of the district is 9,29,528 ha. The soil type comprises of Vindhyan Alluvium and Lateritic soil. The climate is characterized by hot summer, cold winter, abundant rainfall and humidity. The land is characterized by hard rock upland, lateritic covered area, flat alluvial and plain. Extremely rugged topography is seen in western part of the district and rolling topography is experienced consisting of lateritic covered area. The soil is poor to medium fertile. Rivers like Kangsabati, Silaboti, Dulong, Subornarekha, Keleghai and their tributaries are flowing through the district and thereby enriching the cropping system of this district. Net cropped area of this district is about 5,73,575 ha and drought prone area is about 3,35,248 ha. (Jhargram, Kharagpur and Medinipur Sadar Sub- Division). Normal rainfall of this district is 1550 mm and average rainfall is 1522 mm (12 years). Besides agriculture crops, there is ample scope of growing horticultural crops like fruits, flower, specially cashewnut. Cashew nut is cultivated in area of 6925 ha and with a production of 3324 MT.
Traditional Knowledge Associated With Cashew Cashew is planted in West Bengal since long back in the coastal areas of Bay of Bengal such as Digha, Contai, Ramnagar areas of the district of Purba Medinipur. It was spread in those area as a soil binding and erosion checking forest. Later on for the similar cause it has been introduced to the Western part of the state with red and laterite soil cover. Therefore, the people of those areas were acquainted with this plant since long back. They utilize almost all parts of the cashew plant for various purposes. The wood, dry leaves and shell of nut are used as firewood. Cashew Nut Shell Liquid is utilized as lubricating oil for bullock cart and also as insecticide. The cashew apple is used for making country liquor.
In this sector most of the rural women collect cashew nuts under the instruction of the tenderer of the cashew apple garden which occurs only one time in a year i.e. month middle of April to May. This women collecting group gets only Rs. 5/- per Kg. for collecting of nuts only from the tenderer. During this time they threw the cashew apple in the garden after picking the nuts. Those cashew apples are accounted as a waste fruits category. These goes to fermentation after 24 hours as it holds the alcohol content and tannin acid with sugar.
The impugned invention lies to extract the alcohol content from the waste fruits and to convert it into a packed processed cashew apple fruit beer which name will be Bengal Cashew Fruit Beer. Though this one fruit content various by-products of food category which are being used separately by the human being at various places of the World. The fig 1 will indicate the total value of the fruits. In addition from the cashew nuts and cashew nut shells we can get Cashew Nuts Oil, Cashew Nuts Shell Liquid (CNSL) and De-oiled Cashew Nuts which are being export from India to different countries. From the cashew nut shells we are getting CNSL which is being used for industrial purpose and cashew nuts oil has got high health benefits. From the fruits we can get cashew apple juice and jam.
Floating Fish Food can be prepared from cashew nuts shells (after extracting of CNSL) and the waste of cashew apple (after extracting cashew apple juice) by adding a proportionate lime which will be covered for four months for preparation of Dry Floating Fish Food.

All above the products under our umbrella which will feed backs a massive employment generation to the rural woman group in Bengal. And also we will make it complete market all over the India under the brand Bengal Cashew Fruit Beer. As compared to a much more popular nut oil, like almond oil, about which we know a lot, both from traditional uses of the sweet almond oil in various civilizations to the validations of some of those traditional uses by modern medical science, The shell oil of cashew is quite toxic (similar to poison ivy). People of ancient times might have experienced contact dermatitis when the shell oil somehow got into the cashew butters or the oils (if at all they expelled it). That could probably have deterred the ancients from using oil of the cashew.
Cashew Nuts Shell Liquid (CNSL) Cashew Nut Shell Liquid (CNSL) is a versatile by-product of the cashew industry. The nut has a shell of about 1/ 8 inch thickness inside which is a soft honey comb structure containing a dark reddish brown viscous liquid. It is called cashew nut shell liquid, which is the pericap fluid of the cashew nut. It is often considered as the better and cheaper material for unsaturated phenols.
C.N.S.L. has innumerable applications in polymer based industries such as friction linings, paints and varnishes, laminating resins, rubber compounding resins, cashew cements, polyurethane based polymers, surfactants, epoxy resins, foundry chemicals and intermediates for chemical industry. It offers much scope and varied opportunities for the development of other tailor - made polymers. De-oiled Cashew Nuts This de-oiled nut is export quality and free from oil which is very much accepted to the health conscious people.

ADVANTAGES OF THE INVENTION
The process of preparing the beverages from Cashew apple proposed by the present invention has the following advantages over the prior art:

1. The use value of cashew apple can be increased and the low-alcohol cashew apple wine has good market prospect and economic benefit.
2. The market prospect and the economic benefit are good.
3. The invention provides a new approach for the reasonable development and comprehensive utilization of tropical fruits.
4. In addition from the cashew nuts and cashew nut shells one can get Cashew Nuts Oil, Cashew Nuts Shell Liquid (CNSL) and De-oiled Cashew Nuts which are being export from India to different countries .
As will be readily apparent to those skilled in the art, the present invention may easily be produced in other specific forms without departing from its essential characteristics.

The present embodiments are, therefore, to be considered as merely illustrative and not restrictive, the scope of the invention being indicated by the claims rather than the foregoing description, and all changes which come within therefore intended to be embraced therein.

We claim:

1) A process of preparing the beverages like syrup from Cashew apple which comprise a) the fresh ripe Cashew apple were collected and washed with clean water, b) the washed Cashew apple were boiled with brine water for 8-10 min, c) the boiled juice was filtered with cloth, e) the sugar was added and the juice was boiled, f) potassium metabisulphite was added and g) the syrup was filtered packed in bottle.

2) The process of preparing the beverages like syrup from Cashew apple as claimed in claim 1 wherein concentration of brine water is 3 %.
3) The process of preparing the beverages like Cashew Fruit Beer from Cashew apple which comprises a) cashew apples are fermented after 24 hours and b) extract the alcohol from the mixture.
4) The process of preparing the beverages from Cashew apple as claimed in claim 1 which is prepared by fermentation.
5) The process of preparing the beverages like wine from Cashew apple in which maximum wine recovery is 85.0 percent.
6) The process of preparing the beverages like wine from Cashew apple as claimed in claim 5 wherein the ratio of cashew apple and pineapple juices is 30:70.
7) The process of preparing the beverages like wine from Cashew apple as claimed in claim 5 wherein the ratio of cashew apple and pineapple juices is 40:60.