| 摘要 |
PURPOSE:To preserve a sharp taste ingredient in mustard in its preparation process effectively, and to produce pungent taste efficiently in its blending with water, by adding myrosinase or a myrosinase-containing ingredient to a residue remained after extracting fats and oils of seed of a mustard plant, followed by processing the blend into a product. CONSTITUTION:Fats and oils are expressed from seed of a mustard plant, and solvents remained in the residue made by extraction is removed, and the residue is dried. Myrosinase or a myrosinase-containing ingredient is added to the dried residuary substances remained after the extraction, to give a product. Myrosinase, an enzyme which is used for decomposing mustard added to the dried residuary substances, is not necessarily pure and preferably used for mustard obtained from raw material seed which is not subjected to oil expression by depression or proper grinding process. An amount of myrosinase is usually 0.5-20wt%. To prepare a mustard product with low oil content, a crude enzyme may be added. Purification of enzyme is not necessarily required, and a method, e.g., fractionation, etc. can be applied. |
