JPH0418828B2 - - Google Patents
Info
- Publication number
- JPH0418828B2 JPH0418828B2 JP57180619A JP18061982A JPH0418828B2 JP H0418828 B2 JPH0418828 B2 JP H0418828B2 JP 57180619 A JP57180619 A JP 57180619A JP 18061982 A JP18061982 A JP 18061982A JP H0418828 B2 JPH0418828 B2 JP H0418828B2
- Authority
- JP
- Japan
- Prior art keywords
- mustard
- mustard seeds
- seeds
- germinated
- spice
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Lifetime
Links
- 235000019508 mustard seed Nutrition 0.000 claims description 31
- 235000013599 spices Nutrition 0.000 claims description 14
- 235000011194 food seasoning agent Nutrition 0.000 description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 9
- 239000007788 liquid Substances 0.000 description 8
- 235000019633 pungent taste Nutrition 0.000 description 7
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 6
- 239000000796 flavoring agent Substances 0.000 description 6
- 235000019634 flavors Nutrition 0.000 description 6
- 235000002639 sodium chloride Nutrition 0.000 description 5
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 4
- 235000014121 butter Nutrition 0.000 description 4
- 150000003839 salts Chemical class 0.000 description 3
- 235000015067 sauces Nutrition 0.000 description 3
- 229940074404 sodium succinate Drugs 0.000 description 3
- ZDQYSKICYIVCPN-UHFFFAOYSA-L sodium succinate (anhydrous) Chemical compound [Na+].[Na+].[O-]C(=O)CCC([O-])=O ZDQYSKICYIVCPN-UHFFFAOYSA-L 0.000 description 3
- 241000251468 Actinopterygii Species 0.000 description 2
- 241000219198 Brassica Species 0.000 description 2
- 235000003351 Brassica cretica Nutrition 0.000 description 2
- 244000140786 Brassica hirta Species 0.000 description 2
- 235000011371 Brassica hirta Nutrition 0.000 description 2
- 235000003343 Brassica rupestris Nutrition 0.000 description 2
- 241000195940 Bryophyta Species 0.000 description 2
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 2
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 2
- 229930003268 Vitamin C Natural products 0.000 description 2
- 235000013527 bean curd Nutrition 0.000 description 2
- QKSKPIVNLNLAAV-UHFFFAOYSA-N bis(2-chloroethyl) sulfide Chemical compound ClCCSCCCl QKSKPIVNLNLAAV-UHFFFAOYSA-N 0.000 description 2
- 235000019658 bitter taste Nutrition 0.000 description 2
- PXEDJBXQKAGXNJ-QTNFYWBSSA-L disodium L-glutamate Chemical compound [Na+].[Na+].[O-]C(=O)[C@@H](N)CCC([O-])=O PXEDJBXQKAGXNJ-QTNFYWBSSA-L 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 230000035784 germination Effects 0.000 description 2
- 239000008103 glucose Substances 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 235000013372 meat Nutrition 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 235000013923 monosodium glutamate Nutrition 0.000 description 2
- 235000011929 mousse Nutrition 0.000 description 2
- 235000010460 mustard Nutrition 0.000 description 2
- 238000002791 soaking Methods 0.000 description 2
- 239000011780 sodium chloride Substances 0.000 description 2
- 229940073490 sodium glutamate Drugs 0.000 description 2
- 235000021419 vinegar Nutrition 0.000 description 2
- 239000000052 vinegar Substances 0.000 description 2
- 235000019154 vitamin C Nutrition 0.000 description 2
- 239000011718 vitamin C Substances 0.000 description 2
- 238000005406 washing Methods 0.000 description 2
- BVKZGUZCCUSVTD-UHFFFAOYSA-L Carbonate Chemical compound [O-]C([O-])=O BVKZGUZCCUSVTD-UHFFFAOYSA-L 0.000 description 1
- 240000008415 Lactuca sativa Species 0.000 description 1
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 description 1
- 241000251778 Squalus acanthias Species 0.000 description 1
- 239000007864 aqueous solution Substances 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 235000013351 cheese Nutrition 0.000 description 1
- 235000015071 dressings Nutrition 0.000 description 1
- 239000004744 fabric Substances 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 235000015220 hamburgers Nutrition 0.000 description 1
- 235000019692 hotdogs Nutrition 0.000 description 1
- 238000004898 kneading Methods 0.000 description 1
- 235000015090 marinades Nutrition 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 235000012045 salad Nutrition 0.000 description 1
- 239000001509 sodium citrate Substances 0.000 description 1
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 description 1
- 239000001488 sodium phosphate Substances 0.000 description 1
- 229910000162 sodium phosphate Inorganic materials 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 235000019640 taste Nutrition 0.000 description 1
- RYFMWSXOAZQYPI-UHFFFAOYSA-K trisodium phosphate Chemical compound [Na+].[Na+].[Na+].[O-]P([O-])([O-])=O RYFMWSXOAZQYPI-UHFFFAOYSA-K 0.000 description 1
Landscapes
- Seasonings (AREA)
Description
【発明の詳細な説明】
本発明はからし種子を原料とし、適度な辛味を
呈するとともに風味があり、かつまろやかさに富
んだからし種子香辛料に関する。DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a mustard seed spice that is made from mustard seeds and exhibits moderate spiciness, flavor, and rich mellowness.
からし種子（マスタードシード）を原料とした
香辛料はコールドビーフ、サンドイツチ、ホツト
ドツグ、カナツペ、サラダ、ドレツシング、ソー
ス類、マリネ、ハンバーグ、ステーキ、肉魚のバ
ター焼、ムース、バターソース、揚どうふ等、各
種食品に利用されている。 Spices made from mustard seeds can be used for cold beef, sandwich cheese, hot dogfish, kanatsupe, salads, dressings, sauces, marinades, hamburgers, steaks, meat and fish grilled with butter, mousse, butter sauce, fried tofu, etc. It is used in various foods.
このような香辛料として従来、マスタードシー
ドを水洗の後、これをすりつぶして調味液と混練
し、ペースト状に加工したいわゆる練からしが知
られており、さらにまた、マスタードシードを粗
砕きして味つけしたもの、あるいはまた、マスタ
ードシードを脱脂した後、粉末にし、これを調味
液と混練してペースト状に加工したものも知られ
ている。しかしながら、これらの香辛料はいずれ
も辛みが強すぎるのみならず、風味ないしはまろ
やかさに欠ける等の欠点を有していた。 Traditionally, such a spice is known as so-called kneaded mustard, which is made by washing mustard seeds with water, then grinding them and kneading them with a seasoning liquid to make a paste. It is also known that mustard seeds are degreased, powdered, and kneaded with a seasoning liquid to form a paste. However, all of these spices had drawbacks such as not only being too spicy but also lacking in flavor or mellowness.
本発明の目的はからし種子を原料とし、過度の
辛味を呈するとともに風味があり、かつまろやか
さに富み、前述の公知技術に存する欠点を改良し
たからし種子香辛料を提供することにある。 The object of the present invention is to provide a mustard seed spice made from mustard seeds, which exhibits excessive spiciness, is flavorful, and is rich in mellowness, and which improves the drawbacks of the above-mentioned known techniques.
前述の目的を達成するため、本発明によれば、
子葉が発生しないように発芽させたからし種子を
含有することを特徴とする。 In order to achieve the aforementioned object, according to the present invention:
It is characterized by containing mustard seeds that have been germinated so that cotyledons do not develop.
以下、本発明を具体的に詳述する。 Hereinafter, the present invention will be specifically explained in detail.
まず、からし種子、例えばイエローマスタード
シードを水洗し、次いでこの水洗したからし種子
を15〜30℃の温度の水に容量比でからし種子１に
対して水１〜２の割合で１時間浸漬した後、水切
りする。この水切りしたからし種子を次いで網棚
ないしはぬれた布上に置き、15〜30℃の温度で18
〜40時間、子葉が発生しないように発芽させる。
このときの芽の大きさは0.2〜2.0cm位かつ適当で
あり、これよりも成長し過ぎると芽にひげ根が発
生して食感が悪くなる（にがみが発生する）とと
もに辛味がそう失してしまい、さらに種子の外皮
が分離して外観が悪くなり、かつ、芽がこわれや
すくなる。また、成長が不充分では、辛味を適度
に維持することもできなくなり、かつ風味ないし
はまろやかさも生じない。 First, mustard seeds, such as yellow mustard seeds, are washed with water, and then the washed mustard seeds are added to water at a temperature of 15 to 30°C in a volume ratio of 1 part mustard seeds to 1 to 2 parts water for 1 hour. After soaking, drain. The drained mustard seeds are then placed on a wire rack or wet cloth and kept at a temperature of 15-30°C for 18 hours.
Allow to germinate for ~40 hours without developing cotyledons.
The size of the buds at this time should be around 0.2 to 2.0 cm, which is appropriate; if they grow too much, the buds will develop hair roots, which will make the texture worse (bitterness will occur) and the spiciness will change. Furthermore, the outer skin of the seeds separates, resulting in poor appearance and making the buds more likely to break. In addition, if the growth is insufficient, it will not be possible to maintain an appropriate spiciness, and the flavor or mellowness will not be produced.
次いで、この発芽したからし種子を熱処理す
る。この熱処理は発芽を前述の状態に停止させる
ために行なうものであり、この発芽の停止によつ
て辛味を適度に維持するとともに、にがみの発生
を抑制し、これにより風味やまろやかさが発生す
る。前述の熱処理は前述の発芽したからし種子を
例えば、クエン酸ソーダ、コハク酸ソーダ、炭酸
ソーダ、リン酸ソーダ、食塩等の塩の0.1〜２％
水溶液の５〜10倍量液中で、70〜90℃の温度で１
〜５分間加熱処理するか、あるいは熱騰水中に30
秒〜２分間浸漬するか、あるいは水蒸気中で10秒
前後蒸煮処理することによつて行なう。 The germinated mustard seeds are then heat treated. This heat treatment is performed to stop germination to the above-mentioned state, and by stopping germination, it maintains a moderate spiciness and suppresses the occurrence of bitterness, thereby creating a flavor and mellowness. do. The above-mentioned heat treatment is carried out by subjecting the above-mentioned germinated mustard seeds to 0.1 to 2% of a salt such as sodium citrate, sodium succinate, soda carbonate, sodium phosphate, or common salt.
1 at a temperature of 70 to 90℃ in 5 to 10 times the volume of the aqueous solution.
Heat treat for ~5 minutes or soak in hot boiling water for 30 minutes.
This is done by immersing for 2 minutes to 2 minutes, or by steaming in steam for about 10 seconds.
前述の熱処理されたからし種子は次いで水切り
の後、空気中に１時間放置し、水洗の後味つけし
てもよい。この味つけは前述のからし種子を調味
液に浸漬することによつて行なう。前述調味液と
しては重量比で水100、食塩１、砂糖10、ワイン
ビネガー10、ワイン10、ビタミンC1、グルタミ
ン酸ソーダ0.1、クエン酸５、グルコース0.5、コ
ハク酸ソーダ0.05、天然調味料２の割合で調合さ
れたものが用いられるが、これに限定されるもの
ではなく、各種調味液が用いられる。前述のから
し種子と調味液との配合比は任意であり、例えば
重量比で１：１の配合比である。 The heat-treated mustard seeds as described above may then be left in the air for one hour after draining and seasoned after washing. This seasoning is carried out by soaking the above-mentioned mustard seeds in a seasoning liquid. The aforementioned seasoning liquid has a weight ratio of 100 parts water, 1 part salt, 10 parts sugar, 10 parts wine vinegar, 10 parts wine, 1 vitamin C, 0.1 sodium glutamate, 5 citric acid, 0.5 glucose, 0.05 sodium succinate, and 2 parts natural seasoning. Although a prepared liquid is used, it is not limited to this, and various seasoning liquids can be used. The mixing ratio of the mustard seeds and the seasoning liquid mentioned above is arbitrary, and is, for example, a mixing ratio of 1:1 by weight.
なお、前述の味つけに先立ち、発芽したからし
種子の熱処理の後、これをすりつぶして味つけ
し、最終製品をペースト状に加工することもでき
る。 Note that, prior to the above-mentioned seasoning, the germinated mustard seeds may be heat-treated, then ground and seasoned, and the final product may be processed into a paste.
本発明にかかるからし種子香辛料は前述の子葉
が発生しないように発芽させたからし種子を含有
してなるものであるが、必ずしも全部が前述の発
芽からし種子である必要はなく、これを約10％
（重量）以上含有すればよく、その他は発芽して
いないからし種子等であつてもよい。 The mustard seed spice according to the present invention contains the above-mentioned mustard seeds that have been germinated so as not to produce cotyledons, but not all of them are necessarily the above-mentioned germinated mustard seeds. Ten%
(weight) or more, and the rest may be ungerminated mustard seeds or the like.
前述の本発明にかかるからし種子香辛料は適度
な辛味を呈するとともに風味があり、かつまろや
かさに富んだ香辛料であり、コーンビーフ、サン
ドイツチ、ホツトドツグ、カナツペ、サラダ、ド
レツシング、ソース類、マリネ、ハンバーグ、ス
テーキ、肉魚のバター焼、ムース、バターソー
ス、揚げどうふ等、各種食品の香辛料として広く
利用し得るものである。 The above-mentioned mustard seed spice according to the present invention is a spice that exhibits moderate spiciness and flavor, and is rich in mellowness. It can be widely used as a spice for various foods such as steak, meat and fish grilled in butter, mousse, butter sauce, and fried tofu.
以下、本発明を実施例によりさらに具体的に説
明する。 Hereinafter, the present invention will be explained in more detail with reference to Examples.
実施例
水洗したイエローマスタードシードを25℃の温
度の２倍容量の水に１時間浸漬し、次いで充分に
水切りの後、これを網棚に置いて23℃の温度で20
時間発芽させた。このときの芽の大きさは0.5cm
であつた。この発芽マスタードシードを７倍量の
１％食塩水中で75℃の温度で３分間加熱処理し、
水洗した。その後、これを充分に水切りし、空気
中に１時間放置し、発芽マスタードシードを約60
〜70重量％含有した本発明からし種子香辛料を得
た。これを重量比で水100、食塩１、砂糖10、ワ
インビネガー10、ワイン10、ビタミンC1、グル
タミン酸ソーダ0.1、クエン酸５、グルコース
0.5、コハク酸ソーダ0.05、天然調味料２の割合
で調合された調味液と、本発明香辛料１：調味料
１の割合（重量比）で混合して味つけし、ビンに
充填した。この製品はマスタードシードのつぶが
揃つており、外観的にもきれいであり、かつ原料
としてからし分を100％使用してなるものであり、
増量的混合物が全く存在しなかつた。これをホツ
トドツグの香辛料として食したところ、辛味が適
度にあり、かつ風味もあり、まろやかな味を呈し
た。Example Washed yellow mustard seeds were soaked in twice the volume of water at a temperature of 25°C for 1 hour, then thoroughly drained, and placed on a mesh rack for 20 hours at a temperature of 23°C.
Germinated for an hour. The size of the bud at this time is 0.5cm
It was hot. These germinated mustard seeds were heated in 7 times the amount of 1% saline at a temperature of 75°C for 3 minutes,
Washed with water. After that, drain it thoroughly and leave it in the air for 1 hour to produce about 60 germinated mustard seeds.
A mustard seed spice of the present invention containing ~70% by weight was obtained. The weight ratio is 100 parts water, 1 part salt, 10 parts sugar, 10 parts wine vinegar, 10 parts wine, 1 vitamin C, 0.1 sodium glutamate, 5 parts citric acid, and 10 parts glucose.
0.5, sodium succinate 0.05, and natural seasoning 2. The seasoning liquid was mixed at a ratio (weight ratio) of 1 spice of the present invention to 1 seasoning, and the mixture was seasoned and filled into bottles. This product has crushed mustard seeds, has a beautiful appearance, and is made using 100% mustard as the raw material.
There was no bulking mixture present. When I ate this as a spice for hotdog, it had a moderate spiciness, flavor, and a mellow taste.
Claims (1)
子を含有することを特徴とするからし種子香辛
料。 ２ 発芽したからし種子が少なくとも10重量％以
上含有することを特徴とする特許請求の範囲第１
項に記載のからし種子香辛料。[Claims] 1. A mustard seed spice characterized by containing mustard seeds that have been germinated so that cotyledons do not develop. 2. Claim 1 characterized in that germinated mustard seeds contain at least 10% by weight or more.
Mustard seed spice as described in Section.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP57180619A JPS5971661A (en) | 1982-10-15 | 1982-10-15 | Spice of seed of mustard |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP57180619A JPS5971661A (en) | 1982-10-15 | 1982-10-15 | Spice of seed of mustard |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS5971661A JPS5971661A (en) | 1984-04-23 |
| JPH0418828B2 true JPH0418828B2 (en) | 1992-03-27 |
Family
ID=16086380
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP57180619A Granted JPS5971661A (en) | 1982-10-15 | 1982-10-15 | Spice of seed of mustard |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS5971661A (en) |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR2734689B1 (en) * | 1995-05-29 | 1997-08-22 | Europ De Condiments | PROCESS FOR TREATING MUSTARD SEEDS, USE OF THE SEEDS SO PROCESSED, AND MUSTARD IN PULP MADE FROM SUCH SEEDS |
| JP2018057351A (en) * | 2016-10-03 | 2018-04-12 | チヨダ株式会社 | Mustard having improved flavor, and production method thereof |
-
1982
- 1982-10-15 JP JP57180619A patent/JPS5971661A/en active Granted
Also Published As
| Publication number | Publication date |
|---|---|
| JPS5971661A (en) | 1984-04-23 |
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