| 摘要 |
PURPOSE:To preserve a sharp taste ingredient in mustard in its preparation process effectively, and to increase a pungent taste of its own in use, by subjecting residuary substances remained after extracting fats and oils of the seed of a mustard plant to steam distillation under reduced pressure so that remaining solvents are removed, followed by drying them at low temperature. CONSTITUTION:Fats and oils are expressed from seed of a mustard plant by extraction, the remained residuary substances are subjected to steam distillation under reduced pressure so that solvents left in the residuary substances are removed and they are dried at low temperature, to prepare mustard. The steam distillation under pressure is carried out usually at not higher than 100 deg.C, preferably at not higher than 60 deg.C, most preferably at not higher than 40 deg.C. A reduced pressure is usually not higher than 50mm.Hg, preferably not higher than 30mm.Hg. The low-temperature drying after steam distillation under reduced pressure is preferably carried out by using dried air at not higher than 60 deg.C or vacuum drying at not higher than 60 deg.C. Prepared dried residuary substances are treated to peel their skin, if necessary, and ground to give a powder mustard product. |
