CLIAMS:1. A method for processing cashew apples comprising:
a) preparing a raw juice of cashew apples;
b) preparing a sugar syrup;
c) preparing a syrup of cashew apples; and
d) preparing a ready-to-drink juice of cashew apples.

2. The method as claimed in claim 1, wherein the raw juice of cashew apples is prepared by a method comprising the steps of:
a) pretreating at least one of a cashew apple;
b) sterilizing the cashew apple;
c) trimming a top stem end of the cashew apple;
d) squeezing out of some juice from the top stem end of the cashew apple;
e) crushing the cashew apple;
f) boiling the cashew apple;
g) cooling the cashew apple; and
h) extracting the raw juice of cashew apples from the cashew apple.

3. The method as claimed in claim 2, wherein the cashew apple is sterilized by at least one of a chemical sterilant.

4. The method as claimed in claim 1, wherein the sugar syrup has a brix value of 60-70°.

5. The method as claimed in claim 1, wherein the syrup of cashew apples is prepared by a method comprising the steps of:
a) mixing a predetermined amount of the raw juice of cashew apples and a predetermined amount of the sugar syrup to obtain a syrup of cashew apples;
b) adding a predetermined amount of a food preservative comprising at least one of a sodium benzoate and a sodium metabisulphite to the syrup of cashew apples;
c) filtering the syrup of cashew apples;
d) passing the syrup of cashew apples through deaerator;
e) passing the syrup of cashew apples through pasteurizer; and
f) packing the syrup of cashew apples in sterile containers.

6. The method as claimed in claim 1, wherein the ready-to-drink juice of cashew apples is prepared by a method comprising the steps of:
a) diluting the syrup of cashew apples with a predetermined amount of a sterile water to make the ready-to-drink juice of cashew apples;
b) passing the ready-to-drink juice of cashew apples through deaerator;
c) passing the ready-to-drink juice of cashew apples through pasteurizer; and
d) packing the ready-to-drink juice of cashew apples in sterile containers.

7. A cashew apple syrup comprising a raw juice of cashew apples; a sugar syrup and optionally, a food preservative, wherein the raw juice of cashew apples is prepared by a method comprising the steps of: pretreating at least one of a cashew apple; sterilizing the cashew apple; trimming a top stem end of the cashew apple; squeezing out of some juice from the top stem end of the cashew apple; crushing the cashew apple; boiling the cashew apple; cooling the cashew apple; and extracting the raw juice of cashew apples from the cashew apple.

8. The cashew apple syrup as claimed in claim 7, wherein the sugar syrup has a brix value of 60-70°.

9. A ready-to-drink cashew apple juice comprising a cashew apple syrup and a sterile water, wherein the cashew apple syrup comprises of a raw juice of cashew apples; a sugar syrup and optionally, a food preservative, wherein the raw juice of cashew apple is prepared by a method comprising the steps of: pretreating at least one of a cashew apple; sterilizing the cashew apple; trimming a top stem end of the cashew apple; squeezing out of some juice from the top stem end of the cashew apple; crushing the cashew apple; boiling the cashew apple; cooling the cashew apple; and extracting the raw juice of cashew apples from the cashew apple.

10. The ready-to-drink cashew apple juice as claimed in claim 9, wherein the sugar syrup has a brix value of 60-70°.

11. A product comprising a carbonated cashew apple juice wherein the carbonated cashew apple juice is prepared by mixing a predetermined amount of a syrup of cashew apples, a predetermined amount of water and optionally, at least one of a colouring substance and a flavouring substance.

12. A product comprising a cashew apple powder wherein the cashew apple powder is prepared from a syrup of cashew apples. ,TagSPECI:TECHNICAL FIELD

[0001] The present disclosure generally relates to the field of processed foods. More particularly, the present disclosure relates to the field of cashew apple processing to obtain value added products.

BACKGROUND

[0002] Cashew apples are the edible pseudo-fruits attached with cashew nuts. They are rich in nutritional value, mainly vitamin C, which is present in higher concentration even when compared with citrus fruits. Cashew apples are also used in traditional medicine in different parts of the world where they are cultivated. But once the cashew apples are harvested and the cashew nuts are separated, most of the cashew apples are rendered waste because of their highly perishable nature. Also, though cashew apples are edible, they are astringent by nature and cause throat irritation. These factors should be countered to reap the nutritional, medicinal and economic benefits of cashew apple.

[0003] Processing cashew apples to preserve them would prevent their wastage and would provide economic benefits for the farmers. Though cashew apples are currently processed to make value added products such as juices, syrups, jams, jellies etc., such processing is not widely prevalent and are fraught with disadvantages such as imparting undesirable colours and flavours, loss of nutrients, insufficient removal of astringency, high price, sedimentation of pulp particles during storage etc.

[0004] In the light of aforementioned discussion, there exists a need for processing methods that preserve cashew apples over longer periods of time without the above mentioned disadvantages. The present invention discloses innovative and simple methods for preparation of value added products of cashew apple such as cashew apple syrup, ready-to-drink juice of cashew apples, carbonated cashew apple juice and cashew apple powder that are not astringent and have desirable colour and flavour.

BRIEF SUMMARY

[0005] The following presents a simplified summary of the disclosure in order to provide a basic understanding to the reader. This summary is not an extensive overview of the disclosure and it does not identify key/critical elements of the invention or delineate the scope of the invention. Its sole purpose is to present some concepts disclosed herein in a simplified form as a prelude to the more detailed description that is presented later.

[0006] It is an object of the present invention to disclose methods for processing cashew apples to avoid wastage due to their tendency to perish quickly.

[0007] It is another object of the present invention to disclose methods for processing cashew apples to yield different value added products thus reaping their nutritional and health benefits.
[0008] It is another object of the present invention to disclose methods for processing cashew apples that provides economic benefits to the farmers and entrepreneurs.
[0009] It is another object of the present invention to disclose methods for processing cashew apples that does not impart any undesirable colours and flavours and minimises loss of nutrients.
[0010] It is another object of the present invention to disclose methods for processing cashew apples that reduces the astringency of cashew apples and makes them more favourable to the consumers.
[0011] Exemplary embodiments of the present disclosure are directed towards methods for processing cashew apples to obtain different value added products such as syrup of cashew apples, ready-to-drink juice of cashew apples, carbonated cashew apple juice and cashew apple powder that can be preserved for a longer duration of time.
[0012] Exemplary embodiments of the present disclosure are directed towards a method for processing cashew apples comprising: preparing a raw juice of cashew apples; preparing a sugar syrup; preparing a syrup of cashew apples; and preparing a ready-to-drink juice of cashew apples.

[0013] Another exemplary aspect of the present subject matter is towards a cashew apple syrup comprising a raw juice of cashew apples; a sugar syrup and optionally, a food preservative, wherein the raw juice of cashew apples is prepared by a method comprising the steps of: pretreating at least one of a cashew apple; sterilizing the cashew apple; trimming a top stem end of the cashew apple; squeezing out of some juice from the top stem end of the cashew apple; crushing the cashew apple; boiling the cashew apple; cooling the cashew apple; and extracting a raw juice of cashew apples from the cashew apple.

[0014] Yet another exemplary aspect of the present subject matter is towards a ready-to-drink cashew apple juice comprising a cashew apple syrup and a sterile water, wherein the cashew apple syrup comprises of a raw juice of cashew apples; a sugar syrup and optionally, a food preservative, wherein the raw juice of cashew apple is prepared by a method comprising the steps of: pretreating at least one of a cashew apple; sterilizing the cashew apple; trimming a top stem end of the cashew apple; squeezing out of some juice from the top stem end of the cashew apple; crushing the cashew apple; boiling the cashew apple; cooling the cashew apple; and extracting a raw juice of cashew apples from the cashew apple.

BRIEF DESCRIPTION OF DRAWINGS

[0015] Other objects and advantages of the present invention will become apparent to those skilled in the art upon reading the following detailed description of the preferred embodiments, in conjunction with the accompanying drawings, wherein like reference numerals have been used to designate like elements, and wherein:

[0016] FIG. 1 is a flow diagram depicting a method of preparation of raw juice of cashew apples, in accordance with a non limiting exemplary embodiment of the present disclosure.

[0017] FIG. 2 is a flow diagram depicting a method of preparation of syrup of cashew apples, in accordance with a non limiting exemplary embodiment of the present disclosure.

[0018] FIG. 3 is a flow diagram depicting a method of preparation of ready-to-drink juice of cashew apples, in accordance with a non limiting exemplary embodiment of the present disclosure.

[0019] FIG. 4 is a flow diagram depicting a method of preparation of carbonated cashew apple juice, in accordance with a non limiting exemplary embodiment of the present disclosure.

[0020] FIG 5 is a flow diagram depicting a method of preparation of cashew apple powder, in accordance with a non limiting exemplary embodiment of the present disclosure.

DETAILED DESCRIPTION

[0021] It is to be understood that the present disclosure is not limited in its application to the details of construction and the arrangement of components set forth in the following description or illustrated in the drawings. The present disclosure is capable of other embodiments and of being practiced or of being carried out in various ways. Also, it is to be understood that the phraseology and terminology used herein is for the purpose of description and should not be regarded as limiting.

[0022] The use of “including”, “comprising” or “having” and variations thereof herein is meant to encompass the items listed thereafter and equivalents thereof as well as additional items. The terms “a” and “an” herein do not denote a limitation of quantity, but rather denote the presence of at least one of the referenced item. Further, the use of terms “first”, “second”, and “third”, and the like, herein do not denote any order, quantity, or importance, but rather are used to distinguish one element from another.

[0023] According to a non limiting exemplary embodiment of the present disclosure, methods for processing cashew apples to yield different value added products are disclosed. All the steps disclosed in these methods are carried out under sterile and hygienic conditions and are analyzed for shelf –life.

[0024] In accordance with a non limiting exemplary embodiment of the present disclosure, a method for preparing syrup from cashew apples that can be preserved for a longer duration of time is disclosed.

[0025] According to a non limiting exemplary embodiment of the present disclosure, a method for preparing ready-to-serve juice from cashew apples that can be preserved for a longer duration of time is disclosed.

[0026] In accordance with a non limiting exemplary embodiment of the present disclosure, a method for preparing carbonated cashew apple juice is disclosed.

[0027] According to a non limiting exemplary embodiment of the present disclosure, a method for preparing cashew apple powder is disclosed.

[0028] Referring to FIG.1, it is a flow diagram 100 depicting a method of preparation of raw juice of cashew apples, in accordance with a non limiting exemplary embodiment of the present disclosure.

[0029] Referring to FIG. 2, it is a flow diagram 200 depicting a method of preparation of syrup of cashew apples, in accordance with a non limiting exemplary embodiment of the present disclosure.

[0030] Referring to FIG. 3, is a flow diagram 300 depicting a method of preparation of ready-to-drink juice of cashew apples, in accordance with a non limiting exemplary embodiment of the present disclosure.

[0031] FIG. 4 is a flow diagram 400 depicting a method of preparation of carbonated cashew apple juice, in accordance with a non limiting exemplary embodiment of the present disclosure.

[0032] FIG 5 is a flow diagram 500 depicting a method of preparation of cashew apple powder, in accordance with a non limiting exemplary embodiment of the present disclosure.

[0033] In accordance with a non limiting exemplary embodiment of the present subject matter, a method for processing cashew apples comprising preparing a raw juice of cashew apples, preparing a sugar syrup, preparing a syrup of cashew apples and preparing a ready-to-drink juice of cashew apples is disclosed.

[0034] According to a non limiting exemplary embodiment of the present disclosure, a method for preparing a raw juice of cashew apples comprising the steps of pretreating cashew apples, sterilizing pretreated cashew apples, trimming a top stem end of the sterilized cashew apple, squeezing out of some juice from the top stem end of the trimmed cashew apple, crushing the trimmed cashew apple, boiling the crushed cashew apple, cooling the boiled cashew apple and extracting a raw juice of cashew apples from the cooled cashew apple is disclosed. Here, pretreating cashew apples includes harvesting of cashew apples, detachment of cashew nuts and washing with running water followed by distilled water to remove foreign particles. Sterilization of cashew apples includes use of chemical sterilants but is not limited to them. Any chemical sterilant such as potassium metabisulphite that destroys undesirable microorganisms from cashew apples can be used without limiting the scope of the present disclosure. In the present disclosure, the term top stem end indicates the end of the cashew apple that is attached to the stem of the cashew tree as opposed to the bottom nut end to which the cashew nut is attached. Tannins that impart the astringent taste of the cashew apple and other undesirable oils are present in the top stem end of the fruit and squeezing out of some of the juice from the trimmed top stem end reduces most of the tannin content of the cashew apples.

[0035] According to a non limiting exemplary embodiment of the present disclosure, a method for preparing a sugar syrup with a brix value of 60-70° is disclosed. Citric acid was added to the sugar syrup to stabilize the solution though any other additive that would stabilize the sugar syrup can also be added without limiting the scope of the present disclosure.

[0036] In accordance with a non limiting exemplary embodiment of the present disclosure, a method for preparing a syrup of cashew apples is disclosed wherein the method comprises of the steps of mixing a predetermined amount of the raw juice of cashew apples and the sugar syrup to obtain a syrup of cashew apples, adding a predetermined amount of a food preservative to the syrup of cashew apples followed by mixing with a mixer, filtering the syrup of cashew apples, passing the syrup of cashew apples through a deaerator at a temperature of about 55°C to 65°C, passing the syrup of cashew apples through a pasteurizer and packing the syrup of cashew apples in sterile containers. Any food preservative that could preserve the syrup for a longer period of time without affecting its quality such as sodium benzoate or sodium metabisulphite can be used, without limiting the scope of the present disclosure. The syrup of cashew apples is filtered by ultrafiltration process wherein filter membranes with microscopic pores are used that would retain the smallest particles thus retaining the natural fruit content, color and flavor. Passing the syrup of cashew apples through a deaerator would prevent oxidation and subsequent loss of flavors and discoloration. Passing the syrup of cashew apples through a pasteurizer would enhance the shelf life of the product without affecting its quality.

[0037] According to a non limiting exemplary embodiment of the present disclosure, a method for preparing a ready-to-drink juice of cashew apples is disclosed, wherein the method comprises of the steps of diluting the syrup of cashew apples with a predetermined amount of sterile water and mixing with a mixer to make the ready-to-drink juice of cashew apples, passing the ready-to-drink juice of cashew apples through a deaerator and a pasteurizer and packing the ready-to-drink juice of cashew apples. Passing the ready-to-drink juice of cashew apples through a deaerator would prevent oxidation and subsequent loss of flavors and discoloration. Passing the ready-to-drink juice of cashew apples through a pasteurizer would enhance the shelf life of the product without affecting its quality.

[0038] In accordance with a non limiting exemplary embodiment of the present disclosure, a method for preparing carbonated cashew apple juice is disclosed. The method comprises the following steps of mixing a predetermined quantity of the syrup of cashew apples, a predetermined quantity of water and optionally, additional colours and flavours in a mixing tank to get a ready-to-drink juice of cashew apples, as outlined in step 402, passing the ready-to-drink juice of cashew apples through a carbonation cooler where the ready-to-drink juice of cashew apples is carbonated and cooled simultaneously to get a carbonated cashew apple juice, as outlined in step 404, filling the carbonated cashew apple juice in sterile bottles in a filling line, as outlined in step 406, passing the bottles through a tunnel pasteurizer, as outlined in step 408, cooling the bottles to room temperature, as outlined in step 410 and packing the bottles in cartons, as outlined in step 412. The tunnel pasteurizer heats the carbonated cashew apple juice within the bottles to a temperature between 60°C to 85°C. The bottled carbonated cashew apple juice is analysed for quality attributes in terms of appearance, taste, smell/odour, sugar content and carbon dioxide content.

[0039] In accordance with a non limiting exemplary embodiment of the present disclosure, a method for preparing a cashew apple powder is disclosed. The method comprises the following steps of adding specific drying aids such as maltodextrin, glucomannan etc. to the syrup of cashew apples, as outlined in step 502, mixing/ homogenizing, as outlined in step 504, spray drying the syrup of cashew apples using spray dryer, as outlined in step 506, that is carried out under particular operational conditions by adjusting flow rate, inlet and outlet temperatures etc. to get the cashew apple powder. The spray dried cashew apple powder is then packed under sterile conditions, as outlined in step 508. The cashew apple powder is subjected to further analysis for determining its flowing properties, water solubility, moisture content, pH, color, total phenols, vitamin C content, percentage of yield etc.

[0040] In accordance with a non limiting exemplary embodiment of the present disclosure, value-added products of cashew apples such as cashew apple syrup, ready-to-drink cashew apple juice, carbonated cashew apple juice and cashew apple powder are disclosed.

[0041] In accordance with a non limiting exemplary embodiment of the present disclosure, a cashew apple syrup is disclosed that comprises of a raw juice of cashew apples; a sugar syrup and optionally, a food preservative, wherein the raw juice of cashew apple is prepared by a method comprising the steps of pretreating cashew apples, sterilizing the cashew apple, trimming a top stem end of the sterilized cashew apple, squeezing out of some juice from the top stem end of the trimmed cashew apple, crushing the trimmed cashew apple, boiling the crushed cashew apple, cooling the boiled cashew apple, extracting a raw juice of cashew apples from the cooled cashew apple.

[0042] According to a non limiting exemplary embodiment of the present disclosure, a ready-to-drink cashew apple juice is disclosed that comprises of a cashew apple syrup and a sterile water, wherein the cashew apple syrup comprises of a raw juice of cashew apples; a sugar syrup and optionally, a food preservative.

EXAMPLES:

Preparation of raw juice of cashew apples:

[0043] Good quality cashew apples that were fleshy, juicy and mature were harvested from cashew plantations, as outlined in step 102. The nuts were detached from the fruits, as outlined in step 104 and the collected fruits were arranged in trays to avoid contact between fruits (to avoid pressing of fruits and disruption of the outer thin skin of cashew apple) and were brought to the processing unit. The cashew apples were washed in running water followed by distilled water to remove foreign particles, as outlined in step 106 and then soaked in potassium metabisulphite (1 ppm / litre water) until trimming of the tip of the cashew apples, as outlined in step 108, to destroy any wild molds and bacteria present in/on the fruit . The top stem end of the individual cashew apples were trimmed about 1/2 inch long, as outlined in step 110 and a small quantity of juice was squeezed out from this part, as in 112. The fruits were then crushed for maximum juice yield, as outlined in step 114 and were transferred to large vessels and boiled, as outlined in step 116, to reduce the bitterness of the fruits. The mashed cashew apples were cooled to room temperature, as outlined in step 118 and the juice was extracted using juice extractor, as outlined in step 120. About 750-780 ml of juice was extracted from 1 kg of cashew apples. The extracted juice was filtered, as outlined in step 122 and stored in sterile tanks, as outlined in 124. A sample of the raw juice of cashew apples was analyzed for quality characteristics – physical, chemical and microbial counts.

Preparation of sugar syrup:

[0044] About 1.5 kg to 2 kg of sugar was dissolved in one litre of water on moderate heat until the solution turned viscous to attain a brix value of 60-70°. During this process, 25 gm of citric acid was added and stirred continuously for proper and uniform dissolution. The sugar syrup thus obtained was then cooled to room temperature, filtered and stored in sterile tanks.

Preparation of syrup of cashew apples:
[0045] For every one litre of filtered raw juice of cashew apples, sugar syrup as prepared above was mixed, as outlined in step 202 and about 0.1 ppm of sodium benzoate/ sodium metabisulphite per litre of the juice was added, as outlined in step 204 and mixed well with a mixer, as outlined in step 206. The obtained syrup of cashew apples had a brix value of 60-70°. The syrup was then filtered by ultrafiltration process, as outlined in step 208 and passed through a deaerator at a temperature ranging from about 55°C to 65°C, as outlined in step 210. The syrup is then passed through a pasteurizer, as outlined in step 212 and stored in sterile tanks, as outlined in step 214. The shelf life of this syrup is minimum 10 months under appropriate conditions.

Analysis of cashew apple syrup:

[0046] Fresh cashew apple syrup was analyzed for quality attributes namely, sensory, physico-chemical and microbial quality. The preserved syrup was also analysed at frequent intervals of time to determine its shelf life. Both the syrups were found to have the desirable colour and flavor, less astringency, good nutritive value and no growth of microorganisms.

Preparation of ready-to-drink juice of cashew apples:

[0047] The syrup of cashew apples was diluted with sterile water (1:3 ratio), as outlined in step 302 and mixed with a mixer, as outlined in step 304. The juice is passed through a deaerator, as outlined in step 306 and then passed through a pasteurizer, as outlined in step 308. Appropriate quantity of permitted synthetic food colours (like E102 but not limited to it) and/or natural colours and flavours can also be added. Then, the juice was filled in sterile bottles, sealed, labeled and packed, as outlined in step 310. The shelf life of ready-to-drink juice of cashew apples is minimum six months under appropriate conditions.

Analysis of ready-to-drink juice of cashew apples:

[0048] The ready-to-drink cashew apple juice was analyzed for quality attributes namely, sensory, physico-chemical and microbial quality. The juice was found to have the desirable colour and flavor, less astringency, good nutritive value and no growth of microorganisms.

[0049] Although the present disclosure has been described in terms of certain preferred embodiments and illustrations thereof, other embodiments and modifications to preferred embodiments may be possible that are within the principles and spirit of the invention. The above descriptions and figures are therefore to be regarded as illustrative and not restrictive.

[0050] Thus the scope of the present disclosure is defined by the appended claims and includes both combinations and sub combinations of the various features described herein above as well as variations and modifications thereof, which would occur to persons skilled in the art upon reading the foregoing description.