Mustard oil extract

Abstract

Abstract PURPOSE:To provide a mustard extract having hot taste and flavor and excellent savor, by decomposing the glycoside in mustard to the sharp taste component to develop the sharp taste, subjecting the product to steam distillation, adjusting to a specific pH, and extracting with a liquid triglyceride. CONSTITUTION:Crushed mustard such as black mustard is added with warm water to decompose the glycoside in the mustard, e.g. sinigrin, to isothiocyanate compounds to develop its sharp taste, and is subjected to the steam distillation to obtain a mixture of water and mustard oil as the distillate. The mixture is adjusted to about 6-7.5pH and extracted with a liquid triglyceride to obtain the objective mustard extract.

Inventors

• 👤 Satoru Shiraishi
• 👤 悟 白石
• 👤 Jiyouji Okumura
• 👤 奥村　烝司
• 👤 Mitsuhiro Kobayashi
• 👤 光廣 小林

Bibliographic Details