JPH05304926A - Production of mustard paste - Google Patents

Abstract

PURPOSE:To obtain the subject product having fine texture, excellent in taste of mustard itself and having good pungency retaining property by adding water and oil and fat to low-pectin mustard powder obtained from a mustard seed whose outer skin part is removed and simultaneously controlling pH of the liquid. CONSTITUTION:Mustard powder obtained by removing the outer skin part of a mustard seed from the seed is removed so that total pectin content in mustard powder may be <1.3% is prepared. Then, water and oil and fat are added to the mustard powder while adjusting pH to 3.5-4.5 to provide the objective product. Water and oil and fat are preferably blended so as to contain 15-30wt.% water and 10-30wt.% oil in the product. Vinegar, citric acid, etc., can be used in order to adjust pH of the liquid.

Description

Detailed Description of the Invention

[0001]

FIELD OF THE INVENTION The present invention relates to a method for producing mustard.

[0002]

2. Description of the Related Art Mustard, which is sold in plastic tubes, bottles, etc., is usually a product obtained by roughly crushing or pressing hot mustard seeds. In order to prevent lumps in the powder and to prevent the mustard powder from adhering to the equipment during crushing and significantly reducing the crushing efficiency, the coarsely crushed product is degreased and then crushed or crushed and sieved to remove the powder once. It is manufactured by producing sushi and adding water and oil thereto.

However, the mustard powder used here usually contains a large amount of pectin because it is powdered by repeating the steps of crushing-sieving-re-grinding of the sieve-on content and sieving to improve the yield. The outer skin of mustard seeds, which has a low flavor, is included.

Therefore, since the kneaded paste produced by such a conventional method has a large amount of the outer skin portion which has a small flavor and is hard to be fine, it has a rough texture and a low flavor. was there.

[0005]

SUMMARY OF THE INVENTION It is an object of the present invention to provide a method for producing a kneaded mustard which has a fine texture, is excellent in the original flavor of mustard and has a good pungency retention.

[0006]

[Means for Solving the Problems] The present invention uses a mustard powder obtained by removing the hull portion of mustard seeds, and when it is adjusted to a specific pH, it retains the original flavor and spiciness of the mustard. It was made based on the knowledge that tadashi mustard can be manufactured.

That is, since the method for producing kneaded mustard of the present invention was obtained by removing a certain amount or more of the outer skin portion of mustard seed so that the total pectin content in mustard flour was less than 1.3%. It is characterized by using powdered sardines, adding water and fats and oils thereto, and adjusting the pH to 3.5 to 4.5.

[0008]

BEST MODE FOR CARRYING OUT THE INVENTION As the mustard flour which can be used in the present invention, those produced from a raw mustard seed, such as black mustard, white mustard or Japanese pepper, can be used.

In the present invention, the above-mentioned mustard seeds are defatted by a conventional method such as a squeezing method, a solvent extraction method or the like, and then a certain amount or more of the mustard seed hull portion is removed and crushed to obtain a low pectinized mustard powder, It can be used as a raw material. In addition, a low pectin content mustard powder obtained by removing the hulls, and a suitable amount of coarsely milled, defatted, crushed and not-hulled mustard powder obtained by a known method are blended, You may use the powdered mixture which made the pectin content less than 1.3%. In this case, the seed coat is removed to reduce the pectin content to 1.3%.
It is preferable to mix the mustard powder adjusted to less than 45% by weight or more, more preferably 60% by weight or more, based on the total weight of the mustard powder.

The rate of removal of the hull portion of mustard seeds of the present invention is based on the pectic substance contained in the hull portion as an index, and the total pectin content in mustard flour is within a range of less than 1.3%, preferably The total pectin content is less than 1.2%.
If the total pectin content in the mustard flour exceeds 1.3%, the texture becomes rough when the kneaded mustard is produced, and the flavor of the mustard becomes relatively weak, which is not preferable.

As a specific method for removing the hulls of mustard seeds, a method of utilizing the difference in specific gravity between the mustard seeds and the hulls, that is, the hulls of the mustard seeds can be removed by wind screening or the like. Also, a method utilizing the difference in the easiness of crushing mustard seeds and outer skin, that is, so-called one-pass crushing, etc., in which crushed products are not returned to crushing during sieving or crushing / sieving And the like.

Incidentally, the crushing can be carried out by a conventional method, and the particle size of mustard powder can be set in the same range as that of ordinary mustard powder. Next, water and oils and fats are added to a raw powder having a low pectin content to form a paste-like kneading paste. Here, water and fats and oils can be used in arbitrary amounts, but it is generally preferable to mix them so that water is contained in an amount of 10 to 40% by weight, more preferably 15
~ 30% by weight.

The amount of fats and oils is preferably 5 to 40% by weight, and more preferably 10 to 30% by weight.
Raw mustard powder with a low pectin content has less flavor and is less likely to be finely divided than the mustard powder obtained by the conventional method, so there is less mixing in the kneaded flour, so a kneaded beer with a fine texture and a better flavor is prepared. It can be manufactured.

As the water, not only fresh water but also an aqueous medium containing ethanol such as wine and sake can be used. In addition, oils and fats are used to maintain the spiciness, and any oil or fat can be used as long as it is generally used for food.

In the present invention, the pH of the kneading paste containing water and fat is adjusted to 3.5 to 4.5. Where pH
Can be adjusted at any step of the manufacturing process,
For example, the pH adjusting agent may be added in advance, or the pH adjusting agent may be added after adding water and fats and oils.

As such a pH adjuster, carboxylic acids such as vinegar, citric acid, malic acid, tartaric acid are preferably used, but salts of these can also be used, and potassium aluminum sulfate is also used. You can also

In the present invention, the preservability is further improved by adjusting the water content in the kneading paste to a water activity of 0.9 or less, preferably 0.70 to 0.85. it can.

As a water activity modifier, salts such as sodium chloride, potassium chloride, magnesium chloride, magnesium sulfate, sodium malate, sodium lactate, sugars such as glucose, lactose and sucrose, sugar alcohols such as sorbitol and mannitol, glycerin and the like. Is exemplified.

These water activity modifiers may be added during the production of the kneading paste, or may be added at the end of the production. In the present invention, the taste of kneaded mustard can be adjusted by further adding a seasoning such as salt or sodium glutamate.

In the present invention, the kneaded paste produced by the above method is filled in a tube, a bottle or the like by a conventional method to obtain a product. The kneaded paste produced by the method of the present invention is in paste form, but gums such as xanthan gum and locust bean gum, starch and the like can be added to improve the physical properties.

[0021]

EFFECTS OF THE INVENTION According to the present invention, a kneaded mustard having a fine texture, an excellent original flavor of a mustard and an excellent retention of spiciness, particularly a Japanese-style kneaded mustard can be produced. Next, the present invention will be described with reference to examples.

[0022]

【Example】

Example 1 Mustard powder (total pectin content: 1.55%) obtained from Japanese porridge by a conventional method and mustard powder obtained by removing husks from Japanese porridge by sieving (total pectin content:
Experimental Example 1 having the composition shown in Table 1 below using 0.96%)
~ 4 kneaded mustard was produced. At that time, the total pectin content per raw material mustard was 0.96% in Experimental Example 1, 1.17% in Experimental Example 2, 1.30% in Experimental Example 3, and Experimental Example 4
Was 1.55%.

The kneaded pastes of Experimental Examples 1 to 4 were compared and evaluated by a specialized panel (n = 20).
Got the result. The kneaded mustard produced using the mustard powder obtained by removing the outer skin, which is the product of the present invention, has a finer texture and flavor than the kneaded beard produced using the mustard powder obtained by the usual production method. It turns out that is excellent. The evaluation is the average value (n = 20) of the 7-level evaluation in which 7 points are “very good (fine)” and 1 point is “very bad (coarse)”.

[0024]

[Table 1] Experimental Example 1 Experimental Example 2 Experimental Example 3 Experimental Example 4 Composition (kg): Mustard flour A (untreated) -8.0 12.0 22.0 (total pectin content 1.55%) Mustard flour B (sieve screening) 22.0 14.0 10.0- ( Total pectin content 0.96%) starch syrup 22.0 22.0 22.0 22.0 constant water 27.5 27.5 27.5 27.5 fats and oils 20.0 20.0 20.0 20.0 mustard oil 0.1 0.1 0.1 0.1 salt 8.0 8.0 8.0 8.0 citric acid 0.4 0.4 0.4 0.4 total 100.0 100.0 100.0 100.0 Properties: Raw material used Pectin content of 0.96 1.17 1.28 1.55 per mustard flour (%) pH 4.1 4.0 4.0 4.0 Viscosity (P) 200 190 180 170 Rating: Fineness of texture (score) 4.8 * a 4.6 * a 4.5 * b 4.0 Good flavor (Score) 4.7 * a 4.5 * a 4.4 * b 3.9 * a) 1% risk ratio is significantly different from the control (Experiment 4) * b) 5% danger is compared to the control (Experiment 4) There is a significant difference in the rate

Example 2 Table 2 below, which was obtained by using mustard powder obtained by pressing the Japanese pepper and then removing the outer skin by wind screening (Karaji)
The kneaded paste (Experimental Example 5) was evaluated in the same manner as in Example 1, and the results shown in the same table were obtained. The product of the present invention is the product of Example 1.
As in (Experimental Example 1), it was found that the fineness of texture and the flavor were good.

[0026]

[Table 2]

Claims (1)

[Claims] 1. The total pectin content in mustard flour is 1.3%.
Knead powder obtained by removing the hull portion of mustard seeds so as to be less than less, water and fats and oils are added, and the pH is adjusted to 3.5 to 4.5. Mustard manufacturing method.