JPS603457B2 - How to make spices - Google Patents

Description

[Detailed Description of the Invention] The present invention relates to a method for producing a spice using mustard seeds as a raw material.
This invention relates to a method for producing spices that are rich in sweetness and mellowness.

Spices made from mustard seeds are used for cold beef, sandwiches, hot dogs, canapés, salads, dressings, sauces, marinades, hamburgers, steaks, meat and fish butter, mousse, pattern mousse, tin tofu, etc. It is used in various foods.

Traditionally, such a spice is known as so-called kneaded mustard, which is made by washing mustard seeds with water, then grinding them and kneading them with a seasoning liquid to make a paste. It is also known that mustard seeds are defatted and then ground into powder, which is then thickened with a seasoning liquid and processed into a paste.

However, all of these spices had drawbacks such as not only being too spicy but also lacking in flavor and mildness. An object of the present invention is to provide a method for producing a spice using mustard seeds as a raw material, which exhibits moderate spiciness, is flavorful, and is rich in mellowness, and which improves the drawbacks of the above-mentioned known techniques.

In order to achieve the above-mentioned object, the present invention is characterized in that mustard seeds are germinated until cotyledons develop, and then the germinated mustard seeds are heat-treated and seasoned. Hereinafter, the present invention will be specifically explained in detail.

First, mustard seeds, for example, yellow mustard seeds, are washed with water, and then the washed mustard seeds are washed with water for 15 to 3 times.
After soaking for 1 hour in water at a temperature of 1 to 1 to 2 parts water by volume, the seeds are drained.

The drained mustard seeds are then placed on a mesh rack or on a wet cloth and allowed to germinate at a temperature of 15 to 30°C for 18 to 4q hours until cotyledons emerge. The size of the bud at this time is 0.2 to 2. A melon-like position is appropriate; if the bud grows too much, the buds will develop hair roots, which will make the texture worse (bitter taste), and the spiciness will be lost. The buds will separate, resulting in poor appearance and the buds will be easily damaged. In addition, if the growth is insufficient, it will not be possible to maintain an appropriate spiciness, and the flavor or mellowness will not be produced. The germinated mustard seeds are then heat treated. This heat treatment is performed to stop germination in the above-mentioned state, and by stopping germination, the spiciness is maintained at an appropriate level and the occurrence of bitterness is suppressed, thereby creating a flavor and mellowness. The above-mentioned heat treatment is performed by subjecting the above-mentioned germinated mustard seeds to a 5-1 volume solution of a 0.1-2% aqueous solution of a salt such as sodium citrate, sodium succinate, soda carbonate, sodium phosphate, or common salt. So, 70-9
This is carried out by heat treatment at a temperature of 0:00 for 1 to 5 minutes. The above-mentioned heat-treated mustard seeds are then drained and left in the air for 1 hour to be seasoned after washing.
This seasoning is carried out by soaking the mustard seeds mentioned above in a seasoning liquid. The above-mentioned seasoning liquid has a weight ratio of 10 parts water, 1 part salt, 10 parts sugar, 1 part wine vinegar, 10 parts wine, vitamin CI, 0.1 sodium glutamate, 5 citric acid, and 0.0 glucose. Fu Sodium succinate 0.05 Natural seasoning 2
A seasoning liquid prepared at the following ratio is used, but it is not limited to this, and various seasoning liquids can be used. The mixing ratio of the mustard seeds and the seasoning liquid mentioned above is arbitrary, and is, for example, a 1:1 mixing ratio by weight. Note that, prior to the above-mentioned seasoning, the germinated mustard seeds may be heat-treated, then ground and seasoned, and the final product may be processed into a paste.

According to the above-mentioned method of the present invention, it is possible to produce a spice made from mustard seeds that exhibits moderate spiciness, flavor, and richness, and is suitable for corned beef, sandwiches, hot dogs, canapés, salads, dressings, It can be widely used as a spice for various foods such as sauces, marinades, hamburgers, steaks, butter phosphorus for meat and fish, mousse, pattern mousse, tin tofu, etc.

Hereinafter, the present invention will be explained in more detail with reference to Examples.

Example Washed yellow mustard seeds were soaked in twice the volume of water at a temperature of 25° C. for 1 hour, and then, after being thoroughly drained, they were placed on a mesh rack and germinated at a temperature of 23 qo for 20 hours.

Claims (1)

[Claims] 1. A method for producing a spice using mustard seeds as a raw material, which comprises germinating mustard seeds until cotyledons develop, and then heat-treating the germinated mustard seeds to give them an after-flavor. 2. A method for producing a spice according to claim 1, characterized in that germinated mustard seeds are heat-treated and then ground and seasoned. 3. A method for producing a spice according to claim 1, which comprises germinating mustard seeds until they reach a size of 0.2 to 2.0 cm. 4. A method for producing a spice according to claim 1, wherein the seasoning is carried out by soaking mustard seeds in a seasoning liquid. 5. The method for producing spices according to claim 1, wherein the heat treatment is performed by heat treatment in a salt solution. 6. The method for producing spices according to claim 5, wherein the salt solution is an aqueous solution of sodium citrate, sodium succinate, sodium carbonate, sodium phosphate, or common salt.