• 专利附录
  • 专利说明
  • 权利要求
  • 类似技术
  • 同族专利
  • 引用文献
  • 法律状态
  • 优先权
    • 专利摘要:
    The invention relates to a process for producing a foodstuff comprising mustard, comprising obtaining a pumpable dark mustard mass and combining it with yellow mustard seed, water and vinegar followed by grinding to obtain a mustard. After which this mustard is combined with nutritional ingredients. The invention also relates to a foodstuff obtainable by means of this process.
    公开号:BE1023338B1
    申请号:E2016/5707
    申请日:2016-09-20
    公开日:2017-02-08
    发明作者:Delphine Emanuelle Risch；Philippe Pierre Alain Vandamme
    申请人:Continental Foods Belgium Nv；
    IPC主号:
    专利说明:

    PROCESS FOR THE PRODUCTION OF MUSTARD
    TECHNICAL FIELD OF THE INVENTION
    The present invention is in the field of foodstuffs and relates to a process for making foodstuffs comprising mustard. The invention is based on a method for making mustard, which results in a unique taste profile, whereby the foodstuff with the mustard also obtains a unique taste profile. The method moreover results in that variability / fluctuations in the taste profile of the mustard, as well as in other qualitative properties, are minimized. The invention also relates to foods produced by this process.
    BACKGROUND OF THE INVENTION
    Mustard is a widely used condiment in the kitchen with a distinctive taste. It is common to add mustard to foods such as sauce, soup, mayonnaise, vinaigrette, stock, and broth.
    There are many types of mustard, which vary in sharpness and taste profile. The most characteristic ingredient of mustard is mustard seed. A mustard seed contains an outer layer called a bran, and a seed core called endosperm.
    Mustard seeds come from the mustard plant. There are different kinds of mustard seed from different mustard plant species: white or yellow mustard (Sinapis alba), black mustard (Brassica nigra), and saram mustard, also known as Indian brown mustard (Brassicajuncea). The names of the plants refer to the color of the seeds. A mustard can contain one type of mustard seed or combinations of different types of mustard seeds.
    The mustard seeds of the Sinapis Alba are larger than their dark-colored counterparts. Mustard varieties made with yellow mustard seeds usually have a less sharp taste than mustard varieties in which brown or black mustard seeds are used in the composition. American mustard varieties are mainly made from yellow mustard seeds.
    The Brassica Juncea is a variety that originally only grew in the Eastern countries, but is now also successfully grown on Canadian soil and has almost the same capacities as the black seed. It is the most used type in industry in Europe.
    The Brassica Nigra grows to a height of one and a half meters, which means that the seeds cannot be harvested by machine. That is why this type is hardly ever planted nowadays. The seeds are the smallest.
    Mustard usually contains, in addition to mustard seeds, vinegar, water and salt. Sugar and / or spices can also be added. The mustard seeds may be present in whole, broken or completely ground in the mustard.
    Mustard can be made in two ways.
    The mustard can be prepared by dry milling the mustard seeds into mustard flour, it being customary to remove the bran, thereby obtaining a fine powder. The mustard flour is mixed with water, vinegar and flavorings to form a mustard.
    Another method is to grind the mustard seeds together with water, vinegar, salt and other flavorings to obtain a mustard mixture with a coarse structure. The bran can then be sieved out to obtain a mustard with a fine structure.
    The characteristic sharp taste of mustard only arises during the preparation of the mustard. Allyl isothiocyanate, which is responsible for the sharp taste, plays a role in the defense of the mustard plant against eating by herbivores. Since allyl isothiocyanate is also harmful to the plant itself, it is "stored" in a non-harmful form of a glucosinolate, separated from the enzyme myrosinase. When glucosinolate and myrosinase are released when the plant is damaged and come into contact with one another, for example due to eating, the myrosinase hydrolysis of the glucosinolates present starts. With the help of water, myrosinase cleaves off the glucose group from a glucosinolate. The remaining molecule then quickly changes to a thiocyanate, an isothiocyanate or a nitrile; these are the active substances in the defense of the plant.
    The presence of water and the mustard oil, in which the myrosinase and the glucosinolate are dissolved, are the most determining factors for the activity of the enzyme and therefore for the (organoleptic) quality of the final product. High temperatures and / or (strong) acids can result in denaturation of the enzyme and thus also affect the (organoleptic) qualities.
    Processes have been described in the prior art in which these factors are used to modulate the properties of the product. For example, US 4,496,598 describes a process in which mustard seed is exposed to sufficient heat prior to milling to almost completely deactivate the enzyme, so that a product with a mild taste is obtained.
    A well-known type of mustard is the Dijon mustard. Dijon mustard is not a protected designation of origin. A Dijon mustard contains at least thirty percent of mustard seeds of the Brassica Nigra or Brassica Juncea varieties and contains only a limited amount of mustard bran in the end product. In a Dijon mustard, the vinegar can be replaced by another acidic liquid such as verjus (the unfermented juice of unripe grapes) or by white wine.
    Another common mustard is yellow mustard, which is mild in taste. It is customary to make this yellow mustard by making a mixture of water, vinegar, yellow mustard seeds, salt and possibly spices; then completely grind the ingredients. The mustard contains the complete yellow mustard seed, including the bran.
    The present invention is directed to a type of mustard that contains both yellow and brown or black mustard seeds.
    Processes for producing such a mustard have been described in the prior art. For example, in US 5,023,105 a process is described for making a Dijon type mustard, wherein by adding an aqueous extract of brown mustard bran or the brown mustard bran itself to a mustard paste, a mustard with a Dijon flavor is obtained. The described mustard products that are obtained do not contain bran. US 6,461,657 describes a process for making mustard in which the solid ingredients of a mixture of brown and yellow mustard seeds, vinegar, salt and water are first ground. The effluent is then sieved to remove the brown mustard bran. US 3,852,488 and GB 1,396,950 describe mustard obtained from white and black mustard seeds mixed with a small amount of water, sweetener, an extract of white mustard and a distillate of black mustard in oil.
    The present invention has for its object to provide a process for producing a foodstuff comprising mustard, in particular on an industrial scale, which process results in a foodstuff comprising mustard with good organoleptic qualities. A further object of the present invention is to provide a process that enables the manufacturer to produce such a food with a very consistent quality.
    SUMMARY OF THE INVENTION
    The present invention relates to a process for producing a foodstuff comprising mustard, the process comprising the steps of combining with one or more edible ingredients to obtain the foodstuff, characterized in that the mustard is obtained by a process comprising: a) providing a first mixture comprising dark mustard seed, vinegar, salt, and water, wherein the dark mustard seed is selected from Brassica Juncea and Brassica nigra mustard seed; b) processing the first mixture to obtain a processed first mixture; c) sieving the processed first mixture to remove at least a portion of the dark mustard bran and obtain a pumpable dark mustard mass; d) combining the pumpable dark mustard mass with Sinapis alba mustard seeds, water and vinegar, to obtain a second mixture; and e) grinding the second mixture to obtain a mustard.
    A characteristic aspect of the process is the separate processing of the dark mustard seed and the yellow mustard seed. Without being bound by any hypothesis, the inventors assume that separate processing of the dark and yellow mustard seeds leads to the taste obtained from the dark mustard seeds ending up optimally in the end product. The inventors assume that the wet processing of the dark mustard seeds brings both the taste of the bran and the endosperm of the dark mustard seeds into the mustard. A comparable taste cannot be obtained by using as dark mustard seed ingredient only dark mustard seed bran or only dark mustard seed meal, which does not contain any bran.
    In addition, it is assumed that by incorporating only the bran of the yellow mustard seeds into the mustard, a combination of texture and color is obtained that is optimal. If both the dark and the yellow mustard seed bran were to be incorporated into the mustard, a mustard with an unattractive color would be obtained.
    The organoleptic properties of the mustard obtained with these processes are highly valued by a test panel. The mustard produced according to the invention scores particularly well in terms of taste, texture and color. Tests with different batches, on a (semi) industrial scale, furthermore confirm that the (organoleptic) quality with a process according to the present invention is remarkably constant. This improves the quality of the foodstuff that must contain mustard.
    DETAILED DESCRIPTION OF THE INVENTION
    A first aspect of the invention therefore relates to a food product comprising mustard, the process comprising the steps of combining with one or more edible ingredients to obtain the food product, characterized in that the mustard is obtained by a process comprising: a) providing a first mixture comprising dark mustard seed, vinegar, salt and water, the dark mustard seed being selected from Brassica Juncea and Brassica nigra mustard seed; b) processing the first mixture to obtain a processed first mixture; c) sieving the processed first mixture to remove at least a portion of the dark mustard bran and obtain a pumpable dark mustard mass; d) combining the pumpable dark mustard mass with Sinapis alba mustard seeds, water and vinegar, to obtain a second mixture; and e) grinding the second mixture to obtain a mustard.
    The term "dark mustard seed", as used in this application, refers to brown and / or black mustard seeds that originate from the mustard plant Brassica Juncea and Brassica nigra, respectively. The average diameter of the brown or black mustard seeds is usually 1-2 mm and 0.5-1.5 mm respectively.
    The term "yellow mustard seed" as used in this application refers to the yellow mustard seeds that come from the mustard plant Sinapis alba. The average diameter of the yellow mustard seeds is usually 2-2.5 mm.
    The dark and yellow mustard seeds are preferably cleaned before use in the present process and free of contamination. The composition of the mustard seeds is checked on arrival at the factory. The dark mustard seeds are preferably brown mustard seeds.
    The term "vinegar" refers to a product well known to those skilled in the art, namely an aqueous acetic acid solution with an effective acetic acid content. The vinegar used in the process preferably contains 4-10% by volume of acetic acid. In particular, the vinegar contains 5-9% by volume of acetic acid and more particularly the vinegar contains 6-8% by volume of acetic acid.
    The salt used in the process is preferably NaCl and the salt is used in crystalline form or in solution (brine). In particular, salt in solution is used in the process.
    The first mixture preferably comprises: - 15-30% by weight of dark mustard seeds; - 15-45% by weight of vinegar; - 3-12% by weight of salt; - 20-60% by weight of water.
    The first mixture comprises in particular: - 18-25% by weight of dark mustard seeds; - 25-35% by weight of vinegar; - 5-10% by weight of salt; - 30-50% by weight of water.
    The dark mustard seeds are preferably added to the first mixture as the last ingredient. This is preferably done just before the start of step b).
    Processing the first mixture (step b) preferably comprises the following operations: b1) cutting the dark mustard seed to obtain dark mustard seed particles; b2) separating the bran and the endosperm from the dark mustard seed particles.
    The cutting of the dark mustard seed in the first mixture (step b1) is preferably carried out with a cutter head system. The cutter head system comprises a rotary element that presses the mustard seeds against upright blades, thereby cutting the mustard seeds. Dark mustard seed particles are formed, in which the endosperm and the bran are still connected.
    The size of the dark mustard seed particles is determined by the number of blades that are present in the cutting head. The size of the dark mustard seed particles is preferably between coarse and fine, in order to optimally separate the bran from the endosperm in step b2).
    The separation of the bran and the endosperm from the dark mustard seed is preferably carried out with a grinding system comprising a rotor and a stator. The rotor and the stator are spaced apart such that the mustard seed particles are not crushed, but that the bran of the mustard seed particles comes loose from the endosperm due to friction.
    The set distance between the rotor and stator can be measured by measuring the pressure. Preferably, the pressure in step b2) is 0.2 -1.2 bar. In particular, the pressure in step b2) is 0.3 to 1.0 bar.
    The sieving of the processed first mixture in step c) is preferably carried out with a rotating sieve, the mustard seed bran ending up in the residue and the resulting pumpable dark mustard mass is the filtrate.
    The screen in the rotating screen preferably has a pore size of 200-300μm. In particular, the screen has a pore size of 215-285μm, more particularly the pore size of 230-270μm in the screen.
    During the sieving of the processed first mixture in step c), preferably at least 4% by weight, based on the total weight of the mixture obtained in step b), preferably at least 5% by weight, at least 6% by weight. %, at least 7% by weight or at least 8% by weight of dark mustard seed bran removed. As will be appreciated by those skilled in the art, sieving in step c) will often also lead to the removal of other components of the mixture, depending on its particle size. In practice, step c) is often carried out such that it results in the removal of a fraction with a total weight of at least 5% by weight of the total weight of the mixture obtained in step b), preferably at least 7.5% by weight , for example about 10% by weight ..
    The second mixture preferably comprises: - 35-50% by weight of pumpable dark mustard mass; - 5-20% by weight of yellow mustard seeds; - 25-50% by weight of vinegar; - 1-10% by weight of water.
    The second mixture comprises in particular: - 38-46% by weight of pumpable dark mustard mass; - 10-15% by weight of yellow mustard seeds; - 30-45% by weight of vinegar; - 2-8% by weight of water.
    The yellow mustard seeds are preferably added to the second mixture as the last ingredient, this is preferably done just before the start of step e).
    The first or second mixture preferably further comprises 0.2-1% by weight of herbs. The herbs are preferably selected from turmeric, horseradish, pepper, rosemary and combinations thereof. In particular, the herb that is added is turmeric.
    The milling of the second mixture (step e) preferably comprises the following operations: e1) cutting the yellow mustard seed to obtain a processed second mixture with yellow mustard seed particles; e2) allowing the processed second mixture to rest; e3) grinding the yellow mustard seed particles in the processed second mixture.
    The cutting of the yellow mustard seed in the second mixture (step e1) is preferably carried out with a cutter head system, which is the same as the cutter head system described for step b1). Yellow mustard seed particles are formed, in which the endosperm and the bran are still connected.
    The size of the yellow mustard seed particles is determined by the number of blades present in the cutting head. Allowing the processed second mixture, including the yellow mustard seed particles, to stand in step e2) preferably lasts at least 2 hours. In particular, allowing the second mixture to rest for at least 3 hours, more particularly, allowing the second mixture to rest for at least 6 hours.
    The second mixture is allowed to rest in order to soak the yellow mustard seed bran and thereby obtain yellow mustard seed bran with a softer structure.
    The grinding of the yellow mustard seed particles in the processed second mixture (step e3) is preferably carried out with a milling system, comprising a rotor and a stator, which is the same as the milling system described for step b2). The rotor and the stator are spaced apart, preferably such that the yellow mustard seed particles are completely ground. After step e3), it is preferably checked visually whether the yellow mustard seed bran has been completely ground.
    The set distance between the rotor and stator can be measured by measuring the pressure. Preferably in step e3) the pressure is 0.2 -1.2 bar. In particular, the pressure in step e3) is 0.3 to 1.0 bar.
    After step e) a mustard has been obtained, venting preferably takes place. The air in the obtained mustard is removed. The removal of the air ensures that a homogeneous product is obtained and that the filling of the product can be carried out accurately. In addition, less oxidation takes place in the absence of air. The venting preferably takes place with a venting system in which use is made of vacuum.
    The steps a) to e) of the process preferably take place in a closed system. As a result, the volatile ingredients cannot escape from the mustard. The volatile ingredients include the flavorings that provide the desired mustard taste.
    The steps a) to f) of the process preferably take place at room temperature, wherein room temperature is between 18-25 ° C. At step b2) and step e3), where preferably a grinding system is used, a cooling element is preferably present to prevent temperature rise.
    Further measures can be taken during the process to keep the quality of the end product constant. In the first and second mixture, the acidity and salinity are preferably measured before the mustard seeds are added. The dry matter of the pumpable dark mustard mass of step c) and the processed second mixture of step e1) is preferably analyzed.
    When combining the obtained mustard with the one or more edible ingredients, according to the invention, preferably at least 0.1% by weight of mustard is used based on the total weight of the food obtained. In particular 0.2-50% by weight, more in particular 0.5-25% by weight of mustard based on the total weight of the food is used
    The foodstuff is preferably selected from mayonnaise, soups and sauces. In particular, the food in step f) is selected from mayonnaise and sauces and more particularly, the food is mayonnaise.
    In a preferred embodiment, the food according to the invention is mayonnaise and the one or more edible ingredients with which the mustard is combined are selected from egg yolk, vegetable oil, vinegar, lemon juice, sugar, herbs and spices.
    In a preferred embodiment, the food according to the invention is a soup and the one or more edible ingredients with which the mustard is combined are selected from broth, stock, water, vegetables, meat, shellfish, pasta, herbs and spices.
    In a preferred embodiment, the food according to the invention is a sauce and the one or more edible ingredients with which the mustard is combined are selected from vegetables, meat, shellfish, binder, butter, whipped cream, crème fraiche, water, broth, wine, spices and spices. EXAMPLE Example 1
    Table 1 shows an overview of the ingredients used in this example.
    Table 1 Ingredients
    Process
    The ingredients of the brown mustard seed mixture were mixed together. The brown mustard seed was last added to the mixture and immediately afterwards the brown mustard seed mixture was processed in a Comitrol® Processor Model 1700, with a cutting head assembly with 90 blades. The brown mustard seeds were reduced in size to brown mustard seed particles. The processed brown mustard seed mixture was then passed through a Corundum Stone Mill Type MK under a pressure of 0.7 bar.
    After the milling system, the processed brown mustard seed mixture was passed over a rotating sieve (Demoisy) with a pore size of 250 +/- 20 μm. The dark mustard seed bran was in the residue and these were taken to a collection bin. The filtrate was the brown mustard seed mixture, which was 10 wt% lighter due to the removal of the brown mustard seed bran. The filtrate was stored in a tank in the meantime.
    The ingredients of the yellow mustard seed mixture were mixed together. The yellow mustard seed was added last to the mixture and immediately afterwards the yellow mustard seed mixture was processed in a Comitrol® Processor Model 1700, with a cutting head assembly with 90 blades. The yellow mustard seeds were reduced in size to yellow mustard seed particles. The processed yellow mustard seed mixture was collected in a tank, and after it was filled, the processed yellow mustard seed mixture was left at least 2 hours. Subsequently, the processed yellow mustard seed mixture was passed through a Corundum Stone Mill Type MK under a pressure of 0.7 bar and the yellow mustard seed particles were completely ground to form a mustard. After the milling system, the mustard was bled in a Hygramix breather. The vented mustard was stored in a tank. The mustard was immediately ready to be filled in a package or added to a food.
    The taste, texture and color of the mustard obtained was of good quality. This quality was constant during many production rounds.
    权利要求:
    Claims (15)
    [1]
    CONCLUSIONS
    A process for producing a foodstuff comprising mustard, the process comprising the step of combining with one or more edible ingredients, characterized in that the mustard is obtained by a process comprising: a) providing a first mixture comprising dark mustard seed, vinegar, salt and water, the dark mustard seed being selected from Brassica Juncea and Brassica nigra mustard seed; b) processing the first mixture to obtain a processed first mixture; wherein processing the first mixture comprises subsequent processing b1) cutting the dark mustard seed to obtain dark mustard seed particles; b2) separating the bran and the endosperm from the dark mustard seed particles; c) sieving the processed first mixture to remove at least a portion of the dark mustard bran and obtain a pumpable dark mustard mass; d) combining the pumpable dark mustard mass with Sinapis alba mustard seeds, water and vinegar, to obtain a second mixture; and e) grinding the second mixture to obtain a mustard.
    [2]
    The process of claim 1, wherein the foodstuff is selected from the group consisting of mayonnaise, soups, and sauces.
    [3]
    Process according to claim 1 or 2, wherein at least 0.1% by weight of mustard based on the total weight of the food is used.
    [4]
    Process according to any one of the preceding claims, wherein the food product is mayonnaise and the edible ingredients are selected from egg yolk, vegetable oil, vinegar, lemon juice, sugar, herbs and spices.
    [5]
    Process according to any of the preceding claims, wherein the first mixture comprises: - 15-30% by weight of dark mustard seeds; - 15-45% by weight of vinegar; - 3-12% by weight of salt; - 20-60% by weight of water;
    [6]
    Process according to one of the preceding claims, wherein in step c) at least 5% by weight, based on the total weight of the mixture obtained in step b), of mustard bran is removed.
    [7]
    Process according to any of the preceding claims, wherein the sieving in step c) is carried out with a rotary sieve, with a pore size of 200-300 μm.
    [8]
    Process according to any one of the preceding claims, wherein the second mixture comprises: - 35-50% by weight of pumpable dark mustard mass; - 5-20% by weight of yellow mustard seeds; - 25-50% by weight of vinegar; - 1-10% by weight of water.
    [9]
    A process according to any one of the preceding claims, wherein step e) comprises the following operations: e1) cutting the yellow mustard seed to obtain a processed second mixture with yellow mustard seed particles; e2) allowing the processed second mixture to rest; e3) grinding the yellow mustard seed particles in the processed second mixture.
    [10]
    The process according to any of the preceding claims, wherein steps b1) and el) are performed with a cutter head system.
    [11]
    A process according to any one of the preceding claims, wherein steps b2) and e3) are performed with a grinding system, comprising a rotor and a stator.
    [12]
    The process according to any of the preceding claims, wherein steps a) to e) take place in a closed system.
    [13]
    A process according to any one of the preceding claims, wherein venting takes place after step e).
    [14]
    A foodstuff obtainable by the process as defined in any one of the preceding claims.
    [15]
    The foodstuff according to claim 14, wherein the foodstuff is mayonnaise and the mayonnaise comprises at least 0.1% by weight of mustard, based on the mayonnaise.
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    同族专利:
    公开号 | 公开日
    引用文献:
    公开号 | 申请日 | 公开日 | 申请人 | 专利标题
    GB1119430A|1967-06-27|1968-07-10|Nat Dairy Prod Corp|Mustard product|
    US3852488A|1972-08-04|1974-12-03|S & B Shokuhin Co Ltd|Mustard paste whose pungency may be preserved for long storage and process for manufacture thereof|
    GB1396950A|1972-08-07|1975-06-11|Shokukin Co Ltd S B|Mustard paste|
    US4062979A|1975-08-01|1977-12-13|Mccormick & Company, Incorporated|Spray dried mustard flour|
    US5023105A|1989-06-15|1991-06-11|Nabisco Brands, Inc.|Food products containing non-pungent dijon mustard flavoring and a process for making mustard paste|
    US6461657B1|2000-07-19|2002-10-08|Douglas H. Philipsen|Syneresis suppression in prepared mustards|
    US20060029703A1|2004-08-06|2006-02-09|Kraft Foods Holdings, Inc.|Process for single-stage heat treatment and grinding of mustard bran, and product and its uses|
    WO2015169527A1|2014-05-06|2015-11-12|Unilever N.V.|Composition in the form of an oil-in-water emulsion comprising ground white or yellow mustard seed|
    法律状态:
    2021-04-23| HC| Change of name of the owners|Owner name: GB FOODS BELGIUM N.V.; BE Free format text: DETAILS ASSIGNMENT: CHANGE OF OWNER(S), CHANGE OF OWNER(S) NAME Effective date: 20210212 |
    优先权:
    申请号 | 申请日 | 专利标题
    BE201505784|2015-12-03|
    BE2015/5784|2015-12-03|
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