GB412967A - A method for the preparation of mustard - Google Patents

A method for the preparation of mustard

Info

Publication number
GB412967A
GB412967A GB533/33A GB53333A GB412967A GB 412967 A GB412967 A GB 412967A GB 533/33 A GB533/33 A GB 533/33A GB 53333 A GB53333 A GB 53333A GB 412967 A GB412967 A GB 412967A
Authority
GB
United Kingdom
Prior art keywords
jacket
temperature
paste
mustard
stand
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Expired
Application number
GB533/33A
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Individual
Original Assignee
Individual
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Individual filed Critical Individual
Priority to GB533/33A priority Critical patent/GB412967A/en
Publication of GB412967A publication Critical patent/GB412967A/en
Expired legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
    • A23L27/18—Mustard

Abstract

Mustard is prepared in paste form in which it may be packed in jars or collapsable tubes for table use by mixing mustard flour with water or milk or both, allowing the mixture to stand, e.g. for 30 minutes, to develop flavour, and then subjecting it to heat treatment to prevent fermentation and decomposition. A stabilizing-agent, e.g. gum arabic or lecithin, and flavouring materials, e.g. vinegar, capsicum, ground cayenne, or sweetening-agents such as sugar or saccharine may be added. A temperature above 60 DEG C. is used in the heating. The paste, in an example, after standing for 30 minutes to mature is placed in a pan having a jacket through which hot water is circulated until the temperature reaches 70 DEG C., on which the jacket is emptied and the paste allowed to stand for 15 mins., the temperature falling to 65 DEG C. Cold water is then circulated through the jacket to reduce the temperature to 30 DEG C.
GB533/33A 1933-01-06 1933-01-06 A method for the preparation of mustard Expired GB412967A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
GB533/33A GB412967A (en) 1933-01-06 1933-01-06 A method for the preparation of mustard

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
GB533/33A GB412967A (en) 1933-01-06 1933-01-06 A method for the preparation of mustard

Publications (1)

Publication Number Publication Date
GB412967A true GB412967A (en) 1934-07-06

Family

ID=9706005

Family Applications (1)

Application Number Title Priority Date Filing Date
GB533/33A Expired GB412967A (en) 1933-01-06 1933-01-06 A method for the preparation of mustard

Country Status (1)

Country Link
GB (1) GB412967A (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3148071A (en) * 1962-11-28 1964-09-08 Baltimore Spice Co Process for preparing frankfurters

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3148071A (en) * 1962-11-28 1964-09-08 Baltimore Spice Co Process for preparing frankfurters

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