JPH06339363A - Cashew apple juice - Google Patents

Abstract

PURPOSE:To provide a cashew apple juice having suppressed excessive sweetness of cashew apple juice and free from specific oily smell characteristic of tropical fruits. CONSTITUTION:The cashew apple juice is prepared by adding 0.05-0.6wt.% of ascorbic acid and 0.05-0.4wt.% of citric acid to a cashew apple juice.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to cashew apple juice in which excessive sweetness of cashew apple juice is reduced and the oiliness characteristic of tropical fruits is removed.

[0002]

2. Description of the Related Art Kash (Anacardium occidentale) is
It is an evergreen tree with a tree height of 12 to 15 meters, which belongs to the sumac family native to Brazil. This plant was transplanted to India 200 years ago, and India is now known as a world-class production area alongside Brazil. The fruit obtained from this cashew is composed of a brown kidney-shaped fruit and an inverted apple-like portion on the top of the fruit (enlarged flowers). Roasted kernels obtained by removing the outer and inner skins from this brown kidney-shaped fruit are called cashew nuts and are sold. on the other hand,
Because the shape and texture of the enormous flower buds are similar to apples, they are called Cashew apples.
It is used as jam, sugar candy, and even as juice. In particular, cashew apple has a vitamin C content of 220 mg per 100 g, which is very high, about 9 times higher than that of orange. The calcium content is also 1
It is 50 mg per 00 g, which is about half that of milk. Therefore, cashew apple has become a valuable source in the field of food as a calcium source derived from plants. In addition, cashew apple contains vitamins A, B ₁ , B ₂ ,
The iron and phosphorus contents are high, and the sugar content is about 13 degrees in Brix, which consists of sucrose and fructose.

[0003]

Incidentally, cashew apple is a useful material from a nutritional point of view. In addition, in the production area, the juice produced from now on (hereinafter referred to as cashew apple juice) is produced and sold as a beverage. However, Kash Apple Juice is very sweet and has a strong oily smell peculiar to tropical fruits. The characteristics of can not be fully utilized. Therefore, an object of the present invention is to provide a cashew apple juice in which excessive sweetness of the cashew apple juice is reduced and the oiliness characteristic of tropical fruits is removed.

[0004]

Means for Solving the Problems The present inventor has conducted extensive studies in order to achieve the above object. As a result, by combining ascorbic acid and citric acid in combination with cashew apple juice, it has The present invention has been accomplished by discovering that excessive reduction of sweetness and removal of strong peculiar odor can be achieved at the same time, and as a result, cashew apple juice that meets Japanese tastes can be produced. That is, the present invention relates to cashew apple juice containing 0.05 to 0.6% by weight of ascorbic acid and 0.05 to 0.4% by weight of citric acid, based on the weight of cashew apple juice.

The present invention will be described in detail below. Cashew apple juice is currently imported from India and Brazil in a concentrated state (usually 5 times concentrated), but it can also be produced from cashew apple using a juicer, a juicer or the like. The sugar content of the cashew apple juice used in the present invention is generally 60 to 70 ° in Brix, pH is 3.5 to 4.5, and acidity is 1.
0-1.4%, total protein amount is 0.6-1.0g / 100
g, vitamins 200-230mg / 100g, calcium content 40-60mg / 100g, phosphorus content 15-
20mg / 100g, iron content 0.7-1.2mg / 100g
Is. The solid content concentration of cashew apple juice is generally 15 to 20% by weight, preferably 16 to 19% from the viewpoint of mouthfeel and taste that match Japanese taste.
% By weight. Such a solid content concentration is, for example, 10
It can be measured by weighing the loss on drying at 0 ° C. for 3 hours.

As a raw material for cashew apple juice to which ascorbic acid and citric acid are added, a cashew apple juice concentrate prepared without any addition may be used after diluting it with water to a predetermined solid content concentration. Further, as described above, cashew apple may be hung on a juicer or the like to produce cashew apple juice, and if necessary, the solid content concentration may be adjusted with water before use. The ascorbic acid added to the cashew apple juice can be used in the form of a free acid, a salt such as sodium, or a combination thereof. Ascorbic acid is generally 0.05 to 0.6% by weight, preferably 0. 0%, based on the weight of cashew apple juice.
It is compounded in an amount of 1 to 0.4% by weight. When the amount of ascorbic acid blended is small, the sweetness reducing effect is reduced. On the other hand, when the amount of ascorbic acid added is relatively large with respect to the amount of citric acid used, not only is the effect of removing the peculiar odor reduced, but the sourness becomes too strong.

The citric acid added to the cashew apple juice can be used in the free acid form, in the form of a salt such as sodium, or in the form of a combination thereof. Citric acid is generally added in an amount of 0.05 to 0.4% by weight, preferably 0.2 to 0.3% by weight, based on the weight of cashew apple juice.
If the amount of citric acid is reduced, the effect of eliminating the peculiar odor is reduced. On the other hand, if the amount of citric acid is too large, the effect of reducing sweetness decreases and bitterness becomes too strong, which is not preferable. The addition timing of ascorbic acid and citric acid is arbitrary. For example, ascorbic acid and citric acid may be added to concentrated cashew apple juice so that the blending ratio is based on the final weight of cashew apple juice.

The total amount of ascorbic acid and citric acid is
Generally 0.1 to 1.0% by weight, preferably 0.3 to 0.8% by weight, based on the weight of cashew apple juice. If the total amount is less than 0.1% by weight, excessive reduction of sweetness and removal of specific odor cannot be sufficiently achieved, which is not preferable. On the other hand, if the total amount exceeds 1.0% by weight, the acidity or bitterness of the cashew apple juice becomes too strong, which is not preferable. The ratio of ascorbic acid and citric acid used is generally 4: 1 to 1: 4,
It is preferably 3: 1 to 1: 3. When the ratio of ascorbic acid is more than 4 to 1, the sourness becomes too strong, which is not preferable. On the other hand, the ratio of citric acid is 1: 4
If it is more than this, bitterness becomes too strong, which is not preferable.

It is also conceivable to use a deodorant or a flavoring agent to reduce or eliminate such a peculiar odor of cashew apple juice. However, while deodorants or flavoring agents may be effective in reducing or masking specific odors, they do not contribute to the effect of reducing excessive sweetness at all. Further, as a method of reducing excessive sweetness, a method of removing a sweetening component (sugar content) can be considered, but this operation not only increases the cost but also removes other nutritional components along with the sweetening component. Not preferable. On the other hand, ascorbic acid or citric acid is known as an antioxidant or a sourness imparting agent, but is not known at all as a deodorant or a flavoring agent. In the present invention, the combined use of ascorbic acid and citric acid simultaneously achieves both the sweetness reducing effect and the specific odor removal effect for the first time. Of particular interest is that ascorbic acid and citric acid themselves, by themselves, do not exhibit both sweetness-reducing and odor-eliminating effects. By using both together, both effects appear as a synergistic effect. In the present invention, the excessive sweetness can be reduced without removing the sweetness component, and ascorbic acid itself has a function of supplementing vitamin C to cashew apple juice, and therefore, is extremely excellent in terms of nutrition. There is. The cashew apple juice of the present invention may be mixed with various additives such as preservatives, coloring agents, and antioxidants that have been conventionally used within the range that does not impair the characteristics of the present invention. .

EXAMPLES The present invention will be described in more detail with reference to Examples and Comparative Examples. Example 1 Cashew apple juice stock solution (5
Double concentrate) was prepared. Brix 65 ° pH 3.9 Acidity 1.2% Total protein 0.8g / 100g Vitamin C 219.7mg / 100g Calcium 50mg / 100g Phosphorus 18mg / 100g Iron 1.0mg / 100g For this cashew apple juice stock solution, final Ascorbic acid and citric acid are added so that the concentrations of ascorbic acid (AS) and citric acid (crystal) (CI) in the obtained cashew apple juice are 0.2% by weight and 0.4% by weight, respectively. Then, after stirring well, the cashew apple juice was prepared by diluting with water 5 times. The solid content concentration of the obtained cashew apple juice was 18.6% by weight without ascorbic acid and citric acid.

Examples 2 to 5 and Comparative Examples 1 to 7 Examples 1 and 2 except that ascorbic acid (AS) and citric acid (CI) were added in the proportions shown in Table 1 below. A cashew apple juice was produced in the same manner as in 1.

[0012]

Table 1 Table 1 AS weight% CI weight% AS to CI ratio AS + CI Example 1 0.2 0.4 1: 2 0.6 Example 2 0.3 0.3 1: 1 0.6 Implementation Example 3 0.4 0.2 2: 1 0.6 Comparative Example 1 0.2 0.6 1: 3 0.8 Example 4 0.4 0.4 1: 1 0.8 Example 5 0.6 0.2 3: 1 0.8 Comparative Example 2 0.2 0.8 1: 4 1.0 Comparative Example 3 0.8 0.2 0.2 4: 1 1.0 Comparative Example 4 0 1.0 1.0 Comparative Example 5 1.0 0 ─ 1.0 Comparative Example 6 1.0 1.0 1.0 1: 1 2.0 Comparative Example 7 0 0 ─ 0

Comparative Example 8 Except that cyclodextrin (deodorant) was added to 18% by weight based on the weight of the finally obtained cashew apple juice (add ascorbic acid and citric acid). No.), and cashew apple juice was manufactured in the same manner as in Example 1. Comparative Example 9 Except that citral (flavoring agent) was added to 0.5% by weight based on the weight of the finally obtained cashew apple juice (without ascorbic acid and citric acid added. ), And the cashew apple juice was manufactured like Example 1.

Females in their twenties 100 against the cashew apple juice of Examples 1 to 5 and Comparative Examples 1 to 9 above
A panel test was conducted by humans. The results are shown in Table 2 below.

[0015]

[Table 2] Table 2 Kash sweetness Presence of specific odor Apple panel test Evaluation panel test Evaluation juice result (% ) Content result (% ) Content Remarks Example 1 100 Moderate 100 None Example 2 100 Moderate 100 None Example 3 100 Moderate 100 None Comparative Example 1 100 Moderate 100 None Bitterness Example 4 100 Moderate 100 None Example 5 100 Moderate 100 None Comparative Example 2 100 Moderate 100 None Bitterness Comparative Example 3 100 Moderate 100 None Sour Comparative Example 4 100 Excessive 100 Yes Strong bitterness Comparative Example 5 100 Excessive 100 Yes Strong sourness Comparative Example 6 100 Moderate 100 None Bitterness / Sourness Comparative Example 7 100 Excessive 100 Yes Comparative Example 8 100 Excessive 100 No Viscosity Comparative Example 9 100 Excessive 100 None Viscosity Big

[0016]

From the above Tables 1 and 2, by adding ascorbic acid and citric acid to the cashew apple juice in a predetermined amount, the sweetness can be appropriately suppressed without removing the sweetening component. It can be seen that cashew apple juice from which the oily peculiar odor has been removed is obtained. Further, even if only one of ascorbic acid or citric acid is added (Comparative Examples 4 and 5), excessive sweetness is not reduced and the specific odor is not alleviated.

Claims (1)

[Claims] 1. Ascorbic acid in an amount of 0.05 to 0.6% by weight and 0.1% by weight based on the weight of cashew apple juice.
Cashew apple juice containing 05-0.4% by weight of citric acid.