JPS6135819B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing mustard, and in particular, it is possible to effectively preserve the pungent components in mustard during the production process, and to enhance the characteristic sharp pungent taste during use. The present invention provides a method for effectively utilizing oil and fat contained in raw material seeds.

Mustard, which is used as a spice, is obtained from the seeds of mustard plants belonging to the Brassica family, such as black mustard, white mustard, and Japanese mustard. Specifically, these ripe mustard fruits are pressed to remove the large amount of oil and fat contained therein, and the resulting pressed lees is then dried and crushed to form a fine powder. In such conventional production methods, the reason why the expression method is employed as the oil extraction method is that when mustard is treated at high temperatures, the active ingredients of mustard are volatilized and dissipated. Moreover, even with this pressing method, it is desirable to use a mechanism that generates less heat due to frictional heat, such as a cage press, and to obtain high-quality mustard, it is preferable to process at a temperature of 60°C or lower. It is said that

However, this conventional method of producing mustard using the pressing method is inefficient, and 15 to 18% of oil (fat) still remains in the mustard oil lees after pressing, which is not included in the raw material seeds. Only about half of the 30 to 35% oil contained in the oil is removed. Therefore, this conventional pressing method is not only insufficient in terms of effective utilization of the oil content in the seeds, but also that it is better to reduce the oil content in order to obtain the sharp pungent taste unique to mustard. From the point of view of
Although it is not the best method, improvements are still desired.

On the other hand, the extraction method is another common method known for extracting vegetable oils and fats, and it is recognized that it is far superior to the previous pressing method in terms of oil extraction efficiency. In order to completely remove the solvent remaining in the extraction lees, such as n-hexane, it is unavoidable to employ a high-temperature heating process on an industrial scale, and therefore such an extraction method is not suitable for mustard production. It is considered that there is no such thing.

As is well known, the spiciness of mustard is due to the isothiocyanide produced by the hydrolysis of the glycoside sinigrin (in the case of black mustard) of the enzyme myrosinase (myrosin), which is also a component of mustard. It is exerted by the action of allyl acid.

Therefore, when mustard (powder) is used as a spice, the above reaction occurs only when it is kneaded with water before use, and before that, allyl isothiocyanate is stored in the form of glycosides. In addition, myrosinase as a degrading enzyme must be conserved as well.

In view of the above circumstances, the present inventors have conducted intensive studies on a method for producing mustard that can effectively preserve the pungent components in mustard, and have found that the progress of the above reaction can be suppressed as much as possible to maintain the state of glycosides. The present invention was achieved by discovering a method for effectively suppressing the enzyme action so that the oil is well preserved even after oil extraction.

That is, the present invention involves extracting the oils and fats contained therein from mustard seeds by an extraction method, and then subjecting the extracted lees to vacuum steam distillation to remove the solvent used in the extraction method remaining in the extraction lees. Then, mustard is produced by drying at a low temperature, thereby efficiently extracting the oil and fat from the mustard raw material seeds, and thereby making effective use of the oil and fat. , it is possible to effectively preserve glycosides such as sinigrin, which is a pungent component, during the manufacturing process, and also preserve myrosinase, which is a degrading enzyme, in an active form, thereby allowing the above reaction to proceed effectively when used. As a result, it was possible to bring out its spiciness to the fullest.

According to the method of the present invention, ripe dried seeds of mustards such as black mustard, white mustard, and Japanese mustard are first subjected to extraction drying using an appropriate extraction solvent. Specifically, as in the known extraction method, raw seeds are generally pressed into very thin flakes using a pressing roll machine, and then fed into an extractor, where they are soaked in a suitable solvent such as n-hexane. Alternatively, the oils and fats contained in the seeds are extracted by being permeated. Note that this pressing of the raw material seeds is for effectively extracting oil and fat from the seeds, and other appropriate crushing or pulverizing means may be employed instead. Furthermore, there is no problem in adopting a method in which the pressed seeds are subjected to preliminary compression before being subjected to the extraction operation by applying them to an extractor, and then being applied to the extractor.

After the predetermined extraction operation in the extractor has been performed, the extracted lees taken out from the extractor usually contains about 30% solvent, so it is first mechanically desolventized in a desolventizer. , a part of the solvent in the extracted lees will be recovered, but the solvent that still remains in the extracted lees that could not be removed by this operation is
Furthermore, it is effectively recovered in the next step of reduced pressure steam distillation according to the present invention.

In other words, by subjecting the extracted lees in which a certain amount of the solvent remains to steam distillation under reduced pressure, the solvent is completely distilled off at low temperature, thereby decomposing it in an active form. While preserving the enzyme myrosinase, the decomposition of the pungent components (glycosides) in the extracted lees is effectively prevented by avoiding contact with moisture at high temperatures, thereby effectively preserving the pungent components. We were able to achieve this. Note that this reduced pressure steam distillation is generally carried out at temperatures below 100°C.
In particular, it is desirable to carry out the heating at a temperature of 60°C or lower, more preferably 40°C or lower, as this makes it possible to more effectively maintain the state of the enzyme and preserve the pungent component. In addition, the degree of decompression is generally
A value of 50 mmHg or less, preferably 30 mmHg or less will be suitably employed.

Next, the extracted lees from which the solvent has been removed by such vacuum steam distillation is subjected to a drying operation to remove the moisture contained in the lees, but this drying must be carried out at a low temperature. If the temperature is increased, the enzymatic activity that has been preserved until then will be reduced, making it difficult to fully develop the spiciness. In particular, for this low-temperature drying, use of dry air at 60° C. or lower, or reduced pressure drying at 60° C. or lower is preferably employed.

The dried lees obtained in this way will be manufactured into powdered mustard by removing the epidermis and pulverizing as necessary. Because contact with water at high temperatures is avoided as much as possible, the glycosides, which are the pungent component, are effectively preserved without escaping, and at the same time, the degrading enzyme myrosinase is also preserved in an active state. Therefore, by kneading with water during use, the hydrolysis reaction proceeds efficiently and a good mustard flavor is developed. In addition, unlike conventional products, such mustard products have a significantly low oil and fat content, and since the content can be freely controlled, they can effectively impart the sharp spiciness characteristic of mustard, while at the same time The degree can also be controlled arbitrarily. Furthermore, due to such a reduction in the fat and oil content, mustard does not lose its spiciness significantly even if it is stored for a long period of time.

On the other hand, the solvent (n-hexane, etc.) is removed from the oils and fats extracted from the pressed seeds in the extraction process by distillation, etc., and then the degumming process (removal of gummy seeds) is carried out. However, based on the original characteristics of the extraction method, most of the oils and fats contained in the crushed seeds are efficiently extracted, so the oil in the seeds is It has also become possible to effectively utilize fats and oils.

Next, Examples will be shown to clarify the present invention more specifically, but it goes without saying that the present invention is not limited in any way by these Examples. In the examples, all parts and percentages are based on weight unless otherwise specified.

Example Dried black mustard seeds were rolled into flakes. Next, this flaky fruit
Put 400 parts into the specified extraction device and add n-hexane.
After performing an extraction operation by immersing the sample in 1200 parts at room temperature for 15 minutes, the extract was discharged. This operation was then repeated again.

Next, the extracted lees is placed in a vacuum steam distillation device, and while steam is blown into the device through a capillary tube, the residue in the extracted lees is removed by suctioning with a vacuum pump and performing vacuum steam distillation at a reduced pressure of about 20 mmHg. The solvent (n-hexane) was completely removed.
Approximately 50%
A drying operation was carried out by blowing dry air at a temperature of .degree. C. until the moisture content in the lees reached 7%.

After pulverizing the dried lees obtained in this way using a pulverizer, a portion of the resulting powder was kneaded with a small amount of water, and it was found that it had a spiciness equal to or greater than that of commercially available mustard. .

In addition, in order to quantify the content of allyl isothiocyanate in mustard, water was added at a ratio of 5 parts to 1 part of the mustard powder obtained above and held at 40°C for 2 hours. When allyl acid was separated by distillation along with water and measured according to the test method based on the Third Edition of the Japanese Food Additives Official Standards, the content of allyl isothiocyanate was 1.4%, a significantly high value.

Claims (1)

[Scope of Claims] 1. After extracting the oils and fats contained therein from mustard seeds by an extraction method, the extracted lees is subjected to vacuum steam distillation to remove the solvent used in the extraction method remaining in the extracted lees. A mustard production method characterized by drying and then low-temperature drying. 2. The production method according to claim 1, wherein the reduced pressure steam distillation is performed at a temperature of about 100°C or less. 3. The manufacturing method according to claim 1, wherein the low-temperature drying is performed at a temperature of about 60° C. or lower.