FR2734689A1 - PROCESS FOR TREATING MUSTARD SEEDS, USE OF SEEDS THUS PROCESSED, AND PASTA MUSTARD MADE THEREFROM - Google Patents

Abstract

The disclosed process is characterised in that mustard seeds are exposed to micro-waves in conditions that inhibit or alter enzymes responsible for allyl isothiocyanate degradation in mustard condiment pastes. At the same time, exposure to micro-waves causes the capacity of mustard seeds to germinate to be considerably slowed down or inhibited.

Description

PROCESS FOR TREATING MUSTARD SEED
USE OF THE SEEDS THUS PROCESSED, AND PASTA MUSTARD
MANUFACTURED FROM THESE SEEDS.

 The present invention relates to a method of treating mustard seeds, prior to their use in the industrial manufacture of mustard paste.

The invention also relates to the use of the seeds thus treated for the manufacture of mustard paste.

The invention finally relates to the mustard paste prepared from these seeds.

Paste mustard is known to be made from mustard seeds, especially Brassica Juncea,
Brassica Nigra and Sinapis Alba, used separately or in various mixtures. These seeds, carefully sorted so as to keep only seeds at maturity, are soaked in a bath of verjuice, which today consists essentially of vinegar or other diluent such as white wine, salt and water, either directly or after crushing. The mixture is then kneaded for a certain time in tanks, with, optionally, an addition of sulfur dioxide SO2.

 The resulting mixture incorporating the mustard seed, either whole or crushed, is then processed in mills to obtain a paste. The mustard seed kernel can then be separated by sieving (in the case of Dijon mustard) or remaining in the dough (in the case of the grain mustard).

The chemical compound that gives mustard its typical characteristic flavor is allyl isothiocyanate, also called allyl senevol, which results from the reaction, in contact with water, of a mustard seed compound. sinigrin, in the presence of a seed enzyme complex, myrosinase, which is believed to be composed of two enzymes, a sulfatase and a thioglucidase.
The chemical reaction that occurs is as follows

<tb> H <SEP> H <SEP> H <SEP> / <SEP> S <SEP> - <SEP> C6 <SEP> H11 <SEP> 05 <SEP> H <SEP> H <SEP> H
<tb><SEP> i <SEP> I
<tb> C <SEP> = <SEP> CCC <SEP> C <SEP> S <SEP> = <SEP> C <SEP> = <SEP> N- <SEP> C <SEP> - <SEP> C <SEP> = <SEP> C
<tb> H <SEP> H <SEP>% <SEP> E <SEP> H
<tb> H
<tb><SEP> N <SEP> + <SEP> H20 <SEP> w <SEP> isothiocyanate <SEP> of allyl
<tb><SEP> Myrosinase <SEP> or <SEP> allyl <SEP> senevol
<tb><SEP> S1Q <SEP> + <SEP> c6 <SEP> H12 <SEP> 06
<tb><SEP> 0K <SEP> + <SEP> KH <SEP> 504
<Tb>
sinigrine
It is the sulfatase of myrosinase which is responsible for the production of KHSO4, whereas it is thioglucidase which causes the release of glucose C6 H12 6
Allyl isothiocyanate is formed in a few hours after grinding the seeds, but it rapidly degrades at room temperature under the action of a desulfurase. The fraction of allyl isothiocyanate which degrades can reach about 50% in three months, under standard storage conditions of the mustard at room temperature, and results in a significant loss of flavor of this mustard.

Mustard manufacturers have therefore sought for many years to overcome this disadvantage and to stabilize the content of allyl isothiocyanate over time. For this purpose, it has been proposed
- treat brown or black mustard seeds with steam in a plate scraper
- to have the mustard made in a scraped surface heat exchanger, in order to pasteurise it
- pass the brown or black mustard seeds in a scraped surface heat exchanger at different temperatures
- to proceed with a flash pasteurization of the brown or black mustard seed
- To grind the seeds in verjuice heated to different temperatures, from 60 to 800C
- finally heat-conditioning the mustard at different temperatures.

 All these treatments were unsatisfactory.

 Indeed, those applied to the brown or black mustard seed have the effect of destroying at a certain threshold the sinigrin or myrosinase present in these seeds. As for the treatment applied to the freshly made pasta, they accelerate the degradation and oxidation reactions, as well as the MAILLARD reaction, by destroying even a part of the allyl isothiocyanate, which is the constituent which one seeks precisely to increase the conversation.

 The present invention aims to remedy these drawbacks by proposing a method of treating mustard seeds, prior to their use in the manufacture of mustard paste, which does not affect the constituents present in these seeds, whose subsequent reaction leads to to the formation of allyl isothiocyanate, and which stabilizes in time the conservation of the latter component.

 The Applicant has in fact established that by microwave-processing mustard seeds, in containers adapted to microwaves, under conditions sufficient to inhibit their germination or to slow down their growth, the The seeds thus treated retain the same ability to produce allyl isothiocyanate as untreated seeds and the mustard, which is subsequently produced from the seeds thus treated, retains its allyl isothiocyanate content and the corresponding organoleptic qualities for a period of time. This has a bearing on the patentability of the present invention, so there seems to be a link between the inhibition of mustard seed germination microwaves and the alteration or inhibition of the enzymes responsible for the degradation of allyl isothiocyanate or allyl senevol.

 The subject of the invention is therefore a method for treating mustard seeds prior to their use in the manufacture of mustard paste, this process being characterized in that these seeds are subjected to a treatment with microwaves in conditions for inhibiting or altering the enzymes responsible for the degradation of allyl isothiocyanate in mustard pastes, this microwave treatment simultaneously causing marked slowing or inhibition of the germination ability of the seeds of mustard treated.

 The invention also relates to the use of seeds thus treated for the manufacture of mustard paste by methods of a type known per se.

 The invention finally relates to the mustard paste prepared from mustard seeds thus treated.

 For very small quantities of mustard seeds, the treatment of the seeds by microwaves can be carried out in microwaves of a usual type, for example in an oven with a power of between 400 and 800 watts for a period of about 80 to 120 seconds, keeping the treated seeds at a distance of between 15 and 25 cm from the microwave generator.

 In an industrial implementation of the process according to the invention, the seeds to be treated will circulate continuously on a conveyor inside a microwave tunnel.

 The following comparative example illustrates the implementation and advantages of the invention.

EXAMPLE
Two dough mustards are prepared under similar conditions from mustard seeds respectively treated by the process according to the invention, and not treated by this process.

 Seed treatment involves exposing the seeds to microwaves in a 600-watt household type oven for a duration of 110 seconds.

 The mustards are then prepared respectively from these seeds and from the untreated seeds under the following conditions: the seeds were crushed to dryness, then mixed with verjuice at a rate of 34% of seed for 66% of verjuice without addition additive. The grain mustard thus obtained is packaged in closure jars designated by the name Twist Off, which are placed in an oven at 250 C, to accelerate the reaction.

 It is found that, on the day of manufacture, the amount of allyl isothiocyanate present in both types of mustard is identical (0.215% by weight), which indicates that the sinigrin and myrosinase present in the seeds have not been present. not significantly affected by the microwave treatment.

After about one month, the allyl isothiocyanate content of the two types of mustard stored in an oven at 25 ° C. was compared. The levels recorded are as follows (% by weight)
- mustard prepared from treated seeds 0, 180%,
- mustard prepared from untreated seeds 0, 125%.

 These results clearly illustrate the advantages provided by the pretreatment according to the invention of the mustard seeds and the extremely significant increase in the conservation of the allyl isothiocyanate present in the mustard prepared from the seeds thus treated.

Claims (5)

 1. Process for treating mustard seeds prior to their use in the manufacture of mustard paste, this process being characterized in that these seeds are subjected to microwave treatment under conditions that are capable of inhibiting or altering the enzymes responsible for the degradation of allyl isothiocyanate in mustard pastas, this microwave treatment simultaneously causing marked slowing or inhibition of the germination ability of treated mustard seeds.  2. Method according to claim 1, characterized in that the mustard seeds are treated for a period of 80 to 120 seconds, by a microwave generator with a power of between 400 and 800 watts, being maintained at a temperature of distance between 15 and 25 cm from the generator.  3. Method according to one of claims 1 and 2, characterized in that the mustard seeds are driven continuously below the microwave generator.  4. Use of the mustard seeds treated by a process according to one of claims 1 to 3, for the preparation of mustard paste by a method of a type known per se.  5. Pastry mustard prepared from mustard seeds treated by a process according to one of claims 1 to 3.