WO2006095209A1

WO2006095209A1 - Mustard

Info

Publication number: WO2006095209A1
Application number: PCT/HU2006/000018
Authority: WO
Inventors: Tamás Lajos HEPP
Original assignee: Individual
Current assignee: Individual
Priority date: 2005-03-09
Filing date: 2006-03-01
Publication date: 2006-09-14
Anticipated expiration: 2007-09-09
Also published as: HU225545B1; HUP0500287A2; HU0500287D0

Abstract

The invention relates to a mustard which contains 20-80% by weight of sweet must and/or shrivelled grape essence and 0-50% by weight of water in addition to mustard seed flour, vinegar, spices , salt, vegetable oil and sweeteners. Mustards prepared with sweet musts and/or shrivelled grape essence have excellent organoleptic properties, taste and flavour.

Description

MUSTARD

Field of the invention

The present invention refers to the field of food industry. More particularly, the present invention relates to an edible mustard in which the water is partly or fully replaced by sweet must and/or the essence of shrivelled grape (ice must). Mustards prepared with sweet must and/or shrivelled grape essence have excellent organoleptic properties, taste and flavour.

Background of the invention

It is well-known in food industry that, for the preparation of mustard, essentially mustard seed flour, spices, vinegar, salt, sweeteners and water are used. A lot of recipes and technologies are known in this field. For example, according to the Japanese published application JP 5818305 heat-treated germinated seeds of mustard are used for the preparation of mustard. Tn MD 21 14F patent mustard variants are disclosed which contain 10-20% , by weight fruit or vegetable as additives and/or 10-20% by weight of mayonnaise.

Further, it is well-known that Hungary is a viticultural and- wine- producing country therefore a large quantity of must is available as basic material, from which wine is prepared by performing various multi-step procedures.

The purpose of the present invention is the utilization of must as one of the basic materials in order to widen the choice of food products. Our experiments have shown that by partly or fully substituting sweet must or the essence of shrivelled grape (ice must) for water during the preparation of mustard, new products having rich taste and flavour will result. Although a recipe for preparing home-made mustard by utilizing must concentrate is described by Elek Magyar on the home-page www. konyhamester. hu, however, this process completely differs from the one applied in the present invention. Furthermore, it presents the disadvantage that the concentration of must requires a lot of energy rendering it unprofitable in industrial production.

DE 102 16 734 German published application discloses a mustard containing health-promotional, mostly natural materials like mustard seed, mustard seed flour, sweeteners, spices, solution of mined rock-salt, vinegar and other additives. Among the acetifiers wine vinegar, sour must and wine are listed. The sour must here is applied explicitly only as seasoning material, the water is added in the form of natural rock-salt solution, containing a lot of minerals and microelements. Thus, the mustard obtained this way can be a health-preserving product.

In contrast to the abovementioned document DE 102 16 734, the present invention relates to a mustard containing not sour but sweet must and in a much larger quantity.

Summary of the invention

The present invention relates to the use ' of sweet must and/or shrivelled grape essence (ice must) for the production of mustard. Moreover, the present invention relates to a mustard which contains 20-80% by weight of sweet must and/or shrivelled grape essence and 0-50% by weight of water in addition to mustard seed flour, vinegar, spices, salt, vegeta^'ble oil and sweeteners. I n a preferred embodiment, the mustard according to the invention contains only 20-80% by weight, preferably 40-80% by weight of sweet must in addition to the abovementioned components. In this case the mustard is prepared by totally excluding the use of water.

Optionally water can be added in any proportion to the must in an amount of maximum 50% by weight. In another preferred embodiment, the mustard according to the invention contains in addition to the abovementioned components

20-80% by weight of sweet must and shrivelled grape essence and optionally max. 50% by weight of water.

In yet another preferred embodiment, the mustard according to the invention contains in addition to the abovementioned components

20-80% by weight, preferably 30-50% by weight of shrivelled grape essence and 0-50% by weight, preferably: 30-50% by weight of water.

In a further preferred embodiment, the mu'stard according to the invention is a bio-mustard. The flour used for its preparation is obtained from mustard seeds produced in ch'emical-free cultivation, just as well as the must and/or shrivelled grape essence is obtained in such cultivation. Furthermore, the application of any preservatives is excluded during production.

Detailed description of the invention

For the preparation of the mustard according to the invention, sweet must is applied. The sweet must can be prepared either from white grape and/or from blue grape. I n the latter case the red must will have an extraordinary rich aroma. Sweet must, as used herein, means a sweet must of any quality. For the purposes of the present invention, preferably a must with a sugar content generally higher than 15% is used . The must used for the preparation of bio- mustard has a sugar content of at least 18% (18g sugar/100g must). Optionally, the must can be replaced by must concentrate diluted as required. For the accomplishment of the present invention the must can be used either in a settled, filtered, boiled and cooled back form, or at a temperature of 20-50⁰C it can be used as above without boiling, or in natural form. Generally, the temperature of the must used should be so high that it should allow for obtaining a homogeneous mixture with mustard seed flour.

For the preparation of the mustard , shrivelled grape essence (ice must) can also be used with or wihout sweet must. In the second case, water is usually added as well. Shrivelled grape essence, as used herein, means a liquid obtained from shrivelled grapes either by gravitation or by stamping or pressing; the shrivelled grapes. The shrivelled grape essence (ice must) is extremely rich in matured acids, aromatics and sugar.

The mustard seed flour is used in an amount of 15-38% by weight, preferably in 20-35% by weight. The vinegar is used in an amount of 1 -10%^' by weight. As vinegar, apple vinegar, wine vinegar, balsam vinegar, tarragon vinegar and/or seasoned vinegar and the like can be applied . The spices are used in an amount of 0, 1 -5% by weight. As spices, red pepper (paprika), coriander, pepper and the like, preferably white-, black- and/or red (chilli) pepper can be used . The salt is added in an amount of 1 -10% by weight. ^: As salt, common salt, rock-salt, sea-salt and the like, but preferably common salt can be used . The sweeteners are used in an amount_, of 1 -20% by weight. Sweeteners mean natural sweeteners as sucrose, iso-syrup, honey, glucose, fructose and the like, as well as artificial sweeteners, e.g. sugar alcohols, aspartame, acetsulfam-K and the like. Vegetable oil or oils are added in an amount of 0,5-8% by weight. As vegetable oil grape seed oil, olive oil, sunflower seed oil and the like are used , or a mixture thereof.

The biological value of mustard according to the invention can be increased by the application of grape seed oil. It is well-known that grape seed oil has an advantageous vascular effect on the cardiovascular system. This effect of grape seed oil is also exploited in the pharmaceutical industry.. Therefore, preferably grape seed oil is used as vegetable oil for. the preparation of the mustard according to the present invention.

The mustard according to the present invention can contain, in addition to the abovementioned components, preservatives, colouring agents, aroma materials, liquidity-regulating materials such as thickeners, as well as microelements and/or vitamins. The mustard according to the present invention is prepared by mixing up the components. The product is sterilized, packed and prepared for trade by processes known per se in canning industry. The advantages of the accomplishment according to the present invention are as follows: - must is utilized straight for the purposes of the present invention in large quantity in an economical and 'energy-saving process without needing to undergo the costly phases of wine production;

- the assortment of food mustards can be expanded;

- a new product line with rich taste-realm can be founded because mustards, that are produced with musts coming from different wine- districts and regions, can open a new and ; large palette of tastes for the consumers;

- mustard varieties prepared by using musts of different kinds of grapes can have different taste and flavour character because, in addition to the original taste and flavour of mustard , the typical tastes and flavours of the different grape varieties will be retained in the mustard;

- because of the rich taste and flavour materials in must and shrivelled grape essence less spices and seasoning materials are needed during the production of mustard;

- by the introduction of sweet must, less sweeteners are necessary;

- biological value of mustard can be increased by addition of grape seed oil;

- bio-mustard can be produced by bio-farming if the chemical-free cultivations of grape and mustard seed are confirmed;

- the over-production of must can partly be reduced by must-based production of mustards in all over the country,

The invention is illustrated by the following, non-limiting examples.

Example 1. Preparation of mustard using sweet must 1 litre of settled and filtered sweet must is boiled then slightly cooled back. This must is slowly added to 300 g mustard seed flour while constantly mixing. After that 10 ml grape seed oil, 20 ml seasoned vinegar and 20 ml normal vinegar, 33 g sugar, 3 g pepper and 1 g benzoic acid, as preservative are added, and the mixture is mixed until reaching a homogeneous state, Then, the mixture is brought to boil again and bottled.

Example 2. Preparation of mustard using a mixture of sweet must and water 0,5 litre of water is added to 1 litre of settled and filtered sweet must. This mixture is boiled then slightly cooled back, After that 70 ml sunflower seed oil and 10 ml grape seed oil are added to the mixture obtained, and then Mt is flavoured with 60 ml tarragon vinegar, 45 g salt, 60 g sugar and 4 g pepper. This mixture is slowly poured into 400 g mustard seed flour while constantly mixing. After a repeated short mixing the product is warmly bottled. In this way a mustard with a hot taste is obtained.

Example 3. Preparation of mustard using sweet must and shrivelled grape essence

1 liter of settled and filtered sweet must is slowly poured into 250 g of mustard seed flour in room temperature meanwhile constantly mixing. To this mixture 40 ml olive oil and 10 ml grape seed oil are added, and this mixture is flavoured with 30 g salt, 25 g sugar, 0,5 g red pepper (paprika), 3 g red pepper (chili) and 30 ml balsam vinegar, then mixed up to attain a smooth consistency, and 20 ml shrivelled grape essence is added to the mixture obtained. After a relatively long mixing, a hot aromatic mustard is obtained.

Example 4. Preparation of mustard using fed sweet must

The procedure is the same as described in Example 1 with the difference that a must obtained from blue grape is used.

Example 5. Preparation of mustard using a mixture of shrivelled grape essence and water ^■

The procedure is the same as described in Example 1 with the difference that 800 ml water and 220 ml shrivelled grape essence are used instead of 1 litre sweet must and 20 ml shrivelled grape essence.

Example 6. Preparation of mustard using a mixture of must, shrivelled grape essence and water

The procedure is the same as described in Example 3 with the difference that a mixture of sweet must and water in a ratio of 1 : 1 is used. '

Example 7. Preparation of bio-mustard

The procedure is the same as described 'in Example 1 with the difference that the mustard seed flour, the sweet must of grape and the oil of grape seed used as starting materials are all obtained from products grown in chemical-free cultivation, and no preservative materials are added.

Claims

1 . Mustard containing 20-80% by weight of sweet must and/or shrivelled g rape essence and 0-50% by weight of water in addition to mustard seed flour, vinegar, spices, salt, vegetable oil and sweeteners.

2. Mustard according to claim 1 containing 20-80% by weight of sweet must and 0-50% by weight of water in addition to the said components.

3. Mustard according to claim 2 without any added water.

4. Mustard according to claims 2 or 3 wherein the sweet m ust is red must obtained from blue grapes,

5, Mustard according to any of claims 2 to 4 wherein the sugar content of the sweet must is at least 1'5%,

6. Mustard according to claim 1 containing 20-80% by weight of sweet must and/or shrivelled grape essence as well as 0-50% by weight of water in addition to the said components.

7. Mustard according to claim 1 containing 20-80 % by weight of shrivelled grape essence and 0-50 % by weight of water in addition to the said components.

8. Mustard according to any of claims 1 to 7 containing 1 5- 38% by weight of mustard seed flour, 1 - 1 0% by weight of vinegar, 0 , 1 -5% by weight of spices, 1 -10% by weight of salt, 0 ,5-8% by weight of vegetable oil and 1 -20% by weight of sweeteners.

9. Mustard according to claim 8 containing grape seed oil as vegetable oil .

10. Mustard according to claims 2 or 3 containing 20-80% by weight of sweet m ust and 0, 5-8% by weight of grape seed oil.

1 1 . Mustard according to any of claims 1 to 10 containing additionally 0,01 -3% by weight of preservatives, colouring agents, aromatic materials, liquidity-regulating , materials such as thickeners, microelements and/or vitamins .

12. Mustard according to any of claims 1 to 1 1 containing apple vinegar, wine vinegar, balsam vinegar, tarragon vinegar and/or seasoned vinegar as vinegar.

13. Mustard according to any of claims 1 to 12 containing pepper, preferably white, black and/or red pepper as spice.

14. Mustard according to claim 1 which is a bio-mustard containing a mustard, flour produced from mustard seeds grown in chemical-free cultivation as well as must and/or shrivelled grape essence obtained from grapes grown also in chemical-free cultivation.

15. Use of sweet must and/or shrivelled grape essence for the production of mustard .

16. The use according to claim 15 wherein sweet must obtained from white and/or blue grape is used.