METHOD FOR PRODUCING SEASONED MUSTARD

PROBLEM TO BE SOLVED: To provide a method for efficiently producing, in a short time, seasoned mustard wherein bitterness and a hot taste are not sensed, palatability and flavor of mustard are allowed to make the best use of, and deliciousness brought by being in harmony with a refreshing sour taste...

Ausführliche Beschreibung

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Bibliographische Detailangaben
Hauptverfasser:	SAINO KAZUMI, NARUKAMI TOSHIHIKO, IWAHATA SHINICHI
Format:	Patent
Sprache:	eng
Schlagworte:	FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	PROBLEM TO BE SOLVED: To provide a method for efficiently producing, in a short time, seasoned mustard wherein bitterness and a hot taste are not sensed, palatability and flavor of mustard are allowed to make the best use of, and deliciousness brought by being in harmony with a refreshing sour taste such as that of wine vinegar is presented. SOLUTION: This method for producing seasoned mustard is characteristic in preparing moist mustard by adding part of seasoning raw materials to mustard seeds and keeping the thus prepared moist mustard under the condition of pH 6.0-13.0 for