PURPOSE: To prepare a mustard paste having excellent stability and preservable for a long period without causing the change in the pungent taste and flavor, by heating mustard powder to remove the component unstable with time, and adding a pungent component having high storage stability to the heat-treated mustard powder.
CONSTITUTION: Mustard powder is mixed with water and optionally a raw material for mustard paste, e.g. gums, seasonings, vinegar, etc. to develop the pungent taste of the mustard, and the obtained mustard paste is heat-treated preferably at 90W110°C for 1W5min to decompose the above pungent component. A pungent component having high storage stability in water, e.g. capsaicin, piperine, gingerol, or their derivatives. etc. is added to the mustard paste during, before or after the heat-treatment.
SHIBUKI MASARU
IMADA IMAYOSHI
KATADA JIYUN
| JPS497229A | 1974-01-22 | |||
| JPS58117685A | 1983-07-13 |
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