| 摘要 |
PURPOSE:To prepare Japanese-style mustard paste having smooth texture and excellent retainability of hot taste by roughly crushing nondefatted dried whole mustard seeds to specific particle diameter, adding water and oil or fat to the obtained granule and crushing the mixture to a size smaller than a specific level. CONSTITUTION:The objective mustard paste can be prepared by (1) roughly crushing nondefatted dried whole mustard seeds to obtain particles having particle diameter of <=1,500mum (preferably 500-1,200mum) and containing >=50% of fractions having particle diameter of 500-1,500mum, (2) adding water and oil or fat and (3) crushing the mixture to particle diameter of <=500mum (preferably 70-250mum). |
