PL232193B1 - Food product of a flavouring composition type, preferably for the production of mustard - Google Patents

Description

The invention relates to a seasoning-type food product, in particular for forming a mustard. The mixture is in a loose form made of whole or ground mustard and rapeseed seeds. The prior art solutions include:

- food sauce with the addition of mustard - Patent description PL 379752 (A1) - describes a food sauce with the ingredient mustard;

- hot mustard according to the disclosed composition - Patent description RO129335 (A2) HOT MUSTARD, defines a product which consists, in percent by mass, of 16.6-18.6% of mustard seeds, 8.4-10.4% of mustard seeds, 44 , 8-46.8% apple cider vinegar with honey, 16-18% water, 3.4-3.6% honey, 2.7-2.9% wheat flour, 1.3-1.6% sea salt, 1-1.2% horseradish, 0.5-0.7% garlic and the same amount of sunflower oil, 0.16-0.18% sea buckthorn oil, 0.01-0.02% white pepper, 0.03- 0.04% hot pepper;

- a method of preparing mustard seeds, especially for the production of mustard

- P.399303 A;

- a patent description relating to a method of producing pickled mustard tubers JPS57208970 A;

- description of a hot flavor stabilizer capable of maintaining the harsh taste or flavor of various food products containing spice ingredients such as Japanese horseradish, mustard, canola etc. CN1343458 A.

Mixtures of mustard seeds for the formation of mustard and mustard seeds made from mustard seeds are known, as defined in the Polish Standard PN-A-86964 as obtained from mustard "grain". According to this standard, mustard is a spice made from mustard grains, water, salt, sugar, vinegar and other flavoring ingredients, without or with the addition of additives permitted by national legislation.

The standard distinguishes types and types of mustards. Mustard types:

1) Popular - is a spice obtained from mustard seed, water, salt, sugar, vinegar and other flavor components, without or with the addition of additives permitted by national legislation, with the addition of flavor components that give it flavor, aroma and color. to the ingredient used, e.g. horseradish, garlic, honey, pepper, tomato;

2) Delicatessen - a spice made from partially de-oiled mustard flour and / or ground mustard grain with or without additives, i.e. in the popular;

3) special - a seasoning obtained from the whole and / or partial grinding of mustard grains of one or more varieties with the addition of water, vinegar, or other food acids, grape or fruit wine, salt, sugar with or without the addition of unground or partially ground ingredients flavors, giving it a characteristic taste, smell and color used in the production of popular mustard.

According to the above standard, the types of mustards depend on the category and proportion of the raw materials, spices and flavor components used, e.g. table, sarepska, cream, horseradish, honey, Dijon, and others, without indicating the species or varieties of seeds used or their proportion. Company standards and recipes regulate the percentage of mustard seeds, water, vinegar, salt, sugar and other spices and food additives in the finished mustard.

As can be seen from the above, the basic ingredient of mustards are mustard seeds.

The Applicant is not aware of the prior art relating to a seasoning mix type food product, in particular for the formation of mustard - in a loose form from whole or ground mustard and rapeseed seeds.

The essence of the invention is:

1.food product of the type of loose seasoning mixture, of the type of seasoning mixture for the formation of mustard and of the type of loose mustard, characterized in that a certain proportion of the mustard seeds used for the production of mustard has been replaced by yellow seed rape seeds, and their mixture contains from 10 to 99.5% by weight of mustard seeds, of one or more species and / or varieties, the mustard seeds being in the form of whole seeds and / or partially ground seeds and / or seeds completely ground to a whole grain meal and / or partially deoiled meal, and the mixture contains from 0.5 to 90% by weight of yellow seed rape seeds, with a fatty acid profile appropriate for two-zero forms, with a total content of

The content of glucosinolates is reduced to 4.9 μΜ / g dry weight of seeds, the seeds of the yellow seed rape being in the form of whole seeds and / or seeds partially crushed to middlings and / or pomace with a partial content of yellow seed oil, and / or seeds completely ground to a whole grain meal and / or partially de-oiled;

2. a mustard-type food product characterized in that it contains the spice mixture specified in point 1 and standard ingredients.

The present seasoning mixture, in particular for the formation of mustard, is in a loose form and contains whole or ground mustard and rapeseed seeds.

The invention solves the health problem in the field of - replacing mustard seeds with yellow-seed rape seeds - doublerose, i.e. with a reduced content of total glucosinolates to 4.9 μΜ / g dry weight of seeds and a reduced content of erucic acid. In addition, replacing the lower-yielding mustard with the more accessible and higher-yielding rapeseed solves the problem of availability of mustard.

The object of the invention is to provide the consumer with a product in the form of a loose spice mixture, a seasoning mixture for the production of mustards and a conventional type of mustard with an improved fatty acid profile, a reduced glucosinolate composition, derived from seeds of the Brassicaceae family.

Patent claims

Claims (2)

1. Food product of the type of seasoning mixture for the formation of mustard, characterized in that a certain proportion of the mustard seeds used in the production of mustards have been replaced by seeds of yellow seed rape and the mixture thereof contains from 10 to 99.5% by weight of mustard seeds, one or more species and / or varieties, the mustard seeds being in the form of whole seeds and / or partially ground seeds and / or seeds completely ground into whole grain flour and / or partially deoiled flour, and the mixture contains 0.5 to 90% by weight of yellow-seed rape seeds, with a fatty acid profile appropriate for dio-zero forms, with a total glucosinolate content reduced to 4.9 μM / g dry weight of seeds, while yellow seed rape seeds are in the form of whole seeds and / or partially crushed seeds into middlings and / or pomace with a partial content of yellow seed rape oil and / or seeds completely crushed d in the form of a whole grain meal and / or partially deoiled meal. A mustard-type food product, characterized in that the mustard comprises the seasoning mixture as defined in claim 1. # 1, and standard ingredients.