Food mustard

 

(57) Abstract:

The invention relates to food industry and may find application in the manufacture of food mustard. Food mustard contains mustard powder, sugar, salt, 80% acetic acid, black bitter pepper and water. The difference is that as mustard powder it contains a mixture of crushed grains of white and grey mustard and additionally contains natural honey, ginger, light beer and ascorbic acid. The invention will receive mustard with a milder taste, to improve the nutritional value and storage duration.

The invention relates to food industry and may find application in the manufacture of food mustard.

Most similar to the claimed combination of features is mustard "Russian" containing mustard powder, sugar, salt, 80% acetic acid, black bitter pepper and water (see the Guide to technology for production and processing of vegetable oils and fats. Leningrad, T. 3, book II, 1977, S. 340), adopted for the prototype.

The obstacles to achieve the desired technical result when using the known SOS low nutritional value.

The problem to which the invention is directed, is the extension of the range of food mustard.

The technical result - getting mustard with a milder taste, high nutritional value and longer shelf life.

This technical result is achieved by the fact that the famous mustard containing mustard powder, sugar, salt, 80% acetic acid, black bitter pepper and water, as mustard powder contains a mixture of crushed grains of white and grey mustard and additionally contains natural honey, ginger, light beer and ascorbic acid in the following ratio, wt.%:

The crushed grain:

white mustard - 8-12

PPE mustard - 8-12

Sugar - 9-13

Sol - 2,4-2,8

80% acetic acid - 1,9-2,2

Black bitter pepper - 0,03-0,07

Natural honey - 0,2-0,6

Ginger - 0,05-0,15

Light beer - 0,2-0,5

Ascorbic acid - 0,08-0,12

Water - the rest

Use full-fat mustard seeds (i.e., without the extraction of oil) directly in the production of food mustard allowed to exclude the addition of vegetable oil. The oil contained in the seeds of white and grey mustard and rasoi form the action is enhanced by the addition of ascorbic acid. Thus increasing the guaranteed shelf life of mustard and it is additionally enriched with vitamin C.

A mixture of crushed grains of white and grey mustard gives the finished mustard soft labegorce taste, against which stand out the smell and taste different taste and flavors.

Adding honey mustard produces a very soft gentle sweet mustard with additional aromas of General bouquet.

Beer and ginger create a spicy, exotic scent with a hint of beer and distinct taste of ginger, in addition to the usual pungent taste of mustard, a little bitterness ginger that makes the taste of prepared mustard more pronounced and pleasant.

Spent an analysis of the prior art, including searching by the patent and scientific and technical information sources, has allowed to establish that applicants are not detected similar, characterized by signs, identical with all the essential features of the claimed invention.

Therefore, the claimed invention meets the condition of "novelty" by applicable law.

For PR is local search for known solutions, to identify signs that match the distinctive features of the prototype of the characteristics of the claimed invention. The search results showed that the claimed invention not apparent to the expert in the obvious way from the prior art. Therefore, the claimed invention meets the condition of "inventive step".

Mustard is prepared as follows.

Necessary for calculating the amount of crushed grain white and grey mustard pour the sugar-salt solution with honey at a temperature of 60-70oC, stirred for 20-30 minutes and leave to rest for 2-3 hours. Then added with stirring prescription amount of acetic acid in which within 24 hours occurred extraction of ginger. The mass is well stirred for 20-30 minutes and simultaneously add the calculated amount of beer and ascorbic acid. After mixing, the mass is transferred into the intermediate tank via corundum mill and the deaerator. The process ends with the packaging of prepared mustard.

Example. To prepare 100 kg of prepared mustard use 10 kg of powder white and grey mustard, 11 kg of sugar, 2.6 kg of salt, 2.0 kg of 80% acetic acid, 0.4 kg of honey, 0.3 kg of light beer, 0.1 kg of ginger,developed for the manufacture of mustard, must meet the requirements of the relevant standards: mustard seeds - GOST 9159-71, sugar - GOST 21-78, salt - GOST 13830-91, acetic acid 80% of food - GOST 6968-76, black pepper bitter - GOST 29050-91, natural honey - GOST 19792-87, white wine - GOST 7208-84, ginger - GOST 29046-91, the water must meet the requirements of GOST 2874-82 "drinking Water. Hygienic requirements and quality control".

The finished product meets the following requirements:

Mass fraction of dry substances, % - 30-36

Acidity, % - 1,20,2

Mass fraction of salt, not more than - 2,6

Mass fraction of sugar, %, not less - 9,0

Energy value of 100 g mustard, kcal - 104

Recipe prepared edible mustard, kg (100 kg finished product):

Crushed grain:

white mustard - 10

PPE mustard - 10

Sugar - 11

Sol - 2,6

80% acetic acid and 2.0

Black bitter pepper - 0,05

Natural honey - 0,4

Ginger - 0,1

Light beer - 0,3

Ascorbic acid - 0,1

Water - 63,45

Prepared mustard has a soft slightly bitter taste, spicy, and exotic aroma with a taste of beer and distinct taste of ginger. Flavour is enriched mustard vitamins, mineralsenergy mustard powder, sugar, salt, 80% acetic acid, black bitter pepper and water, characterized in that as mustard powder it contains a mixture of crushed grains of white and grey mustard and additionally contains natural honey. ginger light beer and ascorbic acid in the following ratio, wt. %:

Crushed grain white mustard - 8-12

PPE mustard - 8-12

Sugar - 9-13

Sol - 2,4-2,8

80% Acetic acid - 1,9-2,2

Black bitter pepper - 0,03-0,07

Natural honey - 0,2-0,6

Ginger - 0,05-0,15

Light beer - 0,2-0,5

Ascorbic acid - 0,08-0,12

Water - The Rest

 

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FIELD: food-processing industry, in particular, processing of white mustard seeds free from anti-nutritive substance of sinalbin.

SUBSTANCE: method involves processing ground white mustard seeds by extracting sinalbin thioglycoside at water temperature of at least 95-1000C for at least 40 min; separating phases upon completion of extraction procedure; repeatedly washing solid phase at the same temperature and drying by known methods until residual moisture content is not in the excess of 10%. Resultant product may be used as food additive.

EFFECT: improved quality of product free from anti-nutritive substances of sinalbin and decomposition products thereof.

1 tbl, 1 ex

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