JPS5860970A - Preparation of mustard paste - Google Patents

Abstract

PURPOSE:To prepare mustard paste having little tendency to generate sulfur-like ill odor, by immersing mustard powder from the first in hot water, and then removing the most part of water therefrom. CONSTITUTION:1pt.wt. of mustard powder is immersed in 7-15pts.wt. of hot water of 60-90 deg.C, preferably 70-80 deg.C for several seconds to several minutes, preferably for <=1min, and the most part of the water attached to the mustard powder is removed by filtration, centrifugal separation, etc. The mustard plaster thus obtained is compounded with salt, vinegar, sugar spices other than mustard powder, edible oil, etc., and kneaded.

Description

[Detailed description of the invention] The present invention is directed to a novel method for producing mustard paste.

One method for producing mustard paste is to add water to mustard powder to sufficiently generate pungent components through the action of the enzyme ξrosinase, then heat and boil the mixture to decompose and remove the pungent components, and then dehydrate the resulting slurry. A known method is to add seasonings, mustard oil, etc. to the substance. The mustard produced by this method has the advantage that the product has no bitter taste because almost no glycosides such as sinigrin or sinalpine remain. However, during storage, a slight unpleasant odor resembling a kind of sulfur odor that makes the hooks feel disgusting occurs, and in particular, with products that utilize flavors other than the pungent taste of mustard powder without adding mustard oil, the unpleasant odor due to the spiciness may occur. Perhaps because it is rarely masked, there is a problem in that the unpleasant odor is noticeable.

An object of the present invention is to provide a method for producing mustard paste that does not easily generate the unpleasant odor described above.

As a result of extensive research, the inventors of the present invention found that if mustard powder is soaked in hot water from the beginning and most of the soaking liquid is removed by a method such as one pass, the resulting final product will not contain sulfur during storage. It has been found that it becomes difficult to emit unpleasant A, which resembles an odor.

The present invention was completed based on any knowledge,
To provide a method for producing mustard paste, which is characterized by adding and mixing seasonings to the mustard mud obtained by soaking mustard powder in hot water and then removing most of the water.

In addition, there is a method for producing kneaded mustard by soaking mustard powder in hot water, which is described in Japanese Patent Publication No. Sho No. 12551, but it does not involve removing any part of the pickling liquid, and furthermore, it does not meet the purpose of the invention. f (In what respects is it completely different from the present invention?

The present invention will be explained in detail below.

The mustard powder used in the present invention is either powdered or ground mustard seeds, such as white mustard seeds or black mustard seeds, or a mixture thereof. Generally, powdered materials are often used.

According to the method of the present invention, the above mustard powder is immersed in hot water. Here, "hot water" means hot water within a temperature range that can deactivate yeast mylonase, specifically ω℃
Generally, the temperature is above (a)°C or below. However, if the weight is too low, the deactivation effect will be obtained, but if the weight is too high, the flavor of yakiko will easily dissipate.
It is preferable that the temperature is above ℃ and below ℃.

When immersing mustard powder in hot water, it is best to immerse it in hot water within the above temperature range. In other words, if it is not immersed in hot water with a temperature that can deactivate myrosinase from the beginning, the enzyme will begin to act somewhat.
This is because it becomes difficult to obtain the effect of preventing unpleasant odors from occurring during product storage.

The hot water may be further heated during immersion to maintain the temperature or to promote the above effects within the above temperature range.

The amount of hot water used is preferably 7 to 15 parts by weight per 1 part by weight of mustard powder. If it is less than 7 parts, bitterness tends to remain in the final product, and if it exceeds 15 parts, it becomes difficult to retain flavor or flavor in the final product.

The immersion time depends on the temperature of the hot water, p) (y, c, and K), so it is difficult to determine -St, but in general, a few seconds to several minutes at 70°C is sufficient. In any case, it is preferable to keep the cooking time for less than 1 minute in order not to lose the flavor or umami.

Stirring during dipping can improve the dipping effect.

By the above method, the mustard powder was washed in hot K19 water [after which it was washed in the usual way, such as filtration through a cloth, centrifugation, etc.
Most of the water is removed from K.

Through this operation, the mustard powder is made into mustard mud with almost double the amount of the original kjt, and the resulting mustard mud no longer has an unpleasant odor during product storage. *J quality and bitter components are removed from the water. It is thought that it is excluded along with other people and is hardly included.

In order to impart a desired flavor to the mustard slurry obtained in this way, seasonings such as salt, vinegar, sugar, spices other than mustard powder, and cooking oil are added to the mustard slurry. Manufacture.

According to the present invention, the ground mustard obtained by soaking mustard powder in hot water from the beginning and adding seasonings after removing the moisture does not easily produce an unpleasant odor similar to sulfur, which makes chest compression disgusting, during storage. It is clarified by the following test examples that the amount of hot water used in the above soaking is preferably about 7 to 15 times the amount of mustard powder used.

Test Example Test method: After immersing 400 N each of mustard powder (white mustard powder 200.9 + black mustard powder 200JF) in hot water with a temperature of 100% as shown in the table below, based on the conditions listed in the table. , the soaking solution was filtered off using F cloth (approximately 150 mesh) 1, and mustard mud (800 N each) was removed 11! : Add salt to each of these mustard mud. 11 Vinegar (acidity: 5
350Ii (weight%) was added and mixed to produce a total of 16 types of mustard paste.

The unpleasant odor, bitterness, and flavor of these 16 types of mustard mustard immediately after production and after storage at 20°C for 3 months were compared.

Test results: The result is shown in the table of the queen.

From the table above, it can be seen that the kneaded mustard product obtained by soaking mustard powder in hot water is unlikely to produce an unpleasant odor during storage, and that the ratio of hot water used is 7 to 15 times the amount of mustard powder.
It is understood that this is preferable from the standpoint of reducing bitterness and preserving flavor.

The present invention is carried out as described above, and if the method of the present invention is followed, it is expected that extremely effective control will be achieved, especially in the production of products that utilize only the flavor of mustard and do not utilize spiciness. can.

Furthermore, it goes without saying that the method of the present invention can be effectively utilized in the production of mustard paste products obtained by adding pungent ingredients later, from the standpoint of improving the quality of the products.

The invention will be explained in more detail with reference to the following examples.

Example l Mustard powder (white mustard powder) 13KIFY and 7 times the amount of hot water (
The soaking liquid was separated using a centrifuge under conditions of 200 r, p, m, and the mustard mud obtained after removal was washed with vinegar (acidity: 5mu violet%
) 40 odor, salt 5 K? and spices (other than mustard powder) 1
．． 511 was added and kneaded to obtain kneaded mustard.

Even after the product thus obtained was stored at 20''C for 3 months after manufacture, it did not have any unpleasant odor or bitter taste, and its flavor was not inferior in the slightest compared to conventional products.

Example 2 Mustard powder (6.5 KP of white mustard powder + 6.5 K# of black mustard powder) 13 KP and 15 times the amount of hot water (70
After dipping for (capacity) seconds in a cloth (maintained at
150 mesh) was used to remove the mustard slurry (approximately 26K).
f was obtained, and then common salt and vinegar (acidity: 5% by weight) were added and mixed to this mustard mud to obtain kneaded mustard.

The obtained product had almost no unpleasant odor or bitter taste, and had good flavor even after being stored at ℃ for 3 months after production.

Example 3 Mustard paste was prepared in the same manner as in Example 2 above, except that the temperature of the hot water at the end of the soaking was changed to (1)°C.

The resulting curd product did not differ in flavor from the product of Example 2 even after 3 months of storage.

Claims (1)

[Claims] Mustard powder is immersed in hot water, then most of the water is removed, and seasoning is added to the resulting mustard mud and kneaded.
A method of manufacturing mustard mustard.