| 摘要 |
The composition is new. Seasoning composition (preferably a mustard composition) includes component derived from grains of brown mustard (preferably Brassica Juncea and/or Negra), also containing water, vinegar, various gum-type agents, and especially aromatizing agents, and comprising an agent improving preservation of organoleptic properties (taste, aroma, appearance, consistency) of the composition, by increasing the time of preservation of allyl isothiocyanate (the main contributor of piquant taste of mustard). The composition preferably contains: 60-80% of mustard, 15-40 (especially 25-30)% of oil, 5-15% of water, 5-15% of vinegar and balance a mixture of gums, thickeners, and optional spices and/or additional aromatizing additives. Independent claims are also included for : (a) the use of food-grade oil, in amount as given above, in seasoning composition as claimed to improve preservation of its organoleptic properties on storage, by preservation of the substance responsible for piquant taste of mustard, i.e. allyl isothiocyanate; and (b) the process of production of seasoning composition as claimed, comprising blending mustard grains-based paste with water and various agents including texture and/or sweetening agents, and also with oil improving preservation of its properties. |
