Spray dried mustard flour

• US 4,062,979 A
• Filed: 08/01/1975
• Issued: 12/13/1977
• Est. Priority Date: 08/01/1975
• Status: Expired due to Term

• Current Assignee: Mccormick & Company Incorporated
• Original Assignee: Mccormick & Company Incorporated
• Inventors: Haak, Mark P.
• Primary Examiner(s): Jones, Raymond N.
• Assistant Examiner(s): Yoncoskie, R. A.
• Application Number:
  US05/601,439
• Time in Patent Office: 865 Days
• Field of Search: 426/44, 426/49, 426/61, 426/533, 426/605, 426/629, 426/638, 426/650, 426/460, 426/463, 426/461, 426/471, 426/507, 424/236
• US Class Current: 426/44
• CPC Class Codes: A23L 27/18 Mustard
• CPC Class Codes: A23L 27/60 Salad dressings; Mayonnaise; Ketchup

Abstract

A mustard flour of controlled pungency is obtained by mixing separately prepared mustard flours. A first mustard flour is prepared wherein the enzyme is deactivated but the glucoside is retained, whereas in a second mustard flour the enzyme is retained but the glucoside is substantially eliminated. Both mustard flours, alone, are mild in flavor.

Claims

1. A process for manufacturing mustard flour having a selected degree of pungency versus blandness upon hydration from mustard seed which is known to naturally contain a glucoside and an enzyme which catalyzes a reaction of the glucoside, in the presence of water, to produce a volatile pungent oil, said process comprising:

a. grinding a first quanta of mustard seed, hydrating this first quanta and heating it sufficiently to disable substantially all of said enzyme contained therein;

b. drying the hydrated first quanta in a heated gas stream to produce a first mustard flour product, which, if re-hydrated alone, is relatively bland due to the disabling of said enzyme;

c. grinding a second quanta of mustard seed;

d. hydrating the ground second quanta sufficiently to produce said reaction therein to produce at least some of the volatile pungent oil potentially producible therein;

e. drying the hydrated second quanta in contact with a heated gas stream, to produce a second mustard flour product, which, if hydrated alone is relatively bland due to the evaporation therefrom during drying of at least a substantial proportion of said volatile oil therefrom;

f. step (d) being carried out at such a cool temperature and step (e) being carried out for such a short time, that a substantial proportion of said enzyme originally present in the second quanta of mustard seed survives in the second mustard flour product; and

g. blending the first mustard flour product with the second mustard flour product to produce a resulting mustard flour product whose characteristic degree of pungency upon hydration is substantially affected by how much of said glucoside of the first mustard flour product is available for producing said reaction, catalyzed by said enzyme of the second mustard flour product.

2. The process of claim 1, wherein:

each quanta of mustard seed is constituted by seed of at least one of the varieties;

yellow mustard seed, oriental mustard seed and brown mustard seed.

3. The process of claim 1, wherein:

the first quanta of mustard seed is wet ground as a slurry of mustard seed and water in the performance of said grinding thereof; and

the process further including;

drying the wet ground mustard seed to about 2 percent to about 6 percent moisture content to provide said first mustard flour product.

4. The process of claim 3, wherein:

the slurry contains from about 2 percent to about 28 percent mustard seed, by weight.

5. The process of claim 3, wherein:

the slurry is formed with water having a temperature of from about 140°

F (60°

C) to about 230°

F (110°

C), and the heat in this water performs said heating step.

6. The process of claim 3, wherein:

the drying of the wet ground mustard seed is carried out by spraying the slurry of wet ground mustard seed into a moving stream of heated air, then recovering the first mustard flour product from the heated air.

7. The process of claim 6 wherein:

the heated air initially has a temperature of from about 250°

F to about 700°

F and a final temperature of from about 150°

F to about 220°

F, when in contact with the wet ground mustard seed.

8. The process of claim 7, wherein:

the duration of contact between the wet ground mustard seed and the heated air is less than 10 seconds.

9. The process of claim 6, wherein:

each quanta of mustard seed is constituted by seed of at least one of the varieties;

yellow mustard seed, oriental mustard seed and brown mustard seed.

10. The process of claim 3, wherein:

steps (c) and (d) are carried out by forming a slurry of the second quanta of mustard seed in water and wet grinding this slurry.

11. The process of claim 10, wherein:

the slurry of the second quanta of mustard seed in water contains from about 2 percent to about 28 percent mustard seed, by weight.

12. The process of claim 10, wherein:

the slurry of the second quanta of mustard seed in water is formed with water having a temperature of from about 30°

F (-1°

C) to about 130°

F (54.4°

C).

13. The process of claim 10, wherein:

the drying of the second quanta of wet ground mustard seed is carried out by spraying the second quanta of wet ground mustard seed into a moving stream of heated air, then recovering the second mustard flour product from the heated air.

14. The process of claim 13, wherein:

the heated air into which the second quanta of wet ground mustard seed is sprayed initially has a temperature of from about 250°

F to about 700°

F and a final temperature of from about 150°

to about 220°

F, when in contact with the second quanta of wet ground mustard seed.

15. The process of claim 14, wherein:

the duration of contact between the second quanta of wet ground mustard seed and the heated air is less than 10 seconds.

16. The process of claim 13, wherein the slurry of the wet ground first quanta of mustard seed is combined with the wet ground second quanta of mustard seed as the spray drying thereof is initiated;

and

wherein the first and second mustard flour products are recovered commingled together from the heated air stream, whereby said blending step (g) is conducted during the spray drying step.

17. The process of claim 10, wherein:

each quanta of mustard seed is constituted by seed of at least one of the varieties;

yellow mustard seed, oriental mustard seed and brown mustard seed.

18. The process of claim 13, wherein:

the drying of the slurry of the wet ground first quanta of mustard seed in water is carried out by spray drying this slurry in a moving stream of heated air, then recovering the first mustard flour product from this moving stream of heated air.

19. The process of claim 18, further comprising:

intermediate the steps of wet grinding the first quanta of mustard seed and spray drying the slurry of the wet ground first quanta of mustard seed,

homogenizing the slurry of the wet ground first quanta of mustard seed, to physically reduce globules of fat naturally occurring therein.

20. The process of claim 18, further comprising:

intermediate the steps of wet grinding the second quanta of mustard seed and spray drying the slurry of the wet ground second quanta of mustard seed,

homogenizing the slurry of the wet ground second quanta of mustard seed, to physically reduce globules of fat naturally occuring therein.

21. The process of claim 20, further comprising:

intermediate the steps of wet grinding the first quanta of mustard seed and spray dyring the slurry of the wet ground first quanta of mustard seed,

homogenizing the slurry of the wet ground first quanta of mustard seed, to physically reduce globules of fat naturally occurring therein.

22. The process of claim 21 wherein:

each quanta of mustard seed is constituted by seed of at least one of the varieties;

yellow mustard seed, oriental mustard seed and brown mustard seed.

23. The process of claim 1, further comprising:

screening the first and second mustard flour products to eliminate oversize particles therefrom.

24. The process of claim 23, wherein:

the screening step is conducted prior to the blending step.

25. The process of claim 23, wherein:

the screening step is conducted subsequent to the blending step.

26. The process of claim 1, further comprising:

packaging the first and second mustard flour products separately, then withdrawing the first and second mustard flour products from the packaging for blending them together.

27. The process of claim 1, further comprising:

packaging the blended, resulting mustard flour product.

28. A mustard flour product having a selected degree of pungency versus blandness upon hydration, consisting essentially of a blend of:

a. a first mustard flour in which substantially all of the naturally occurring enzyme in mustard seed which catalyzes the known reaction of naturally occurring glucoside in mustard seed, upon hydration, to produce a volatile pungent oil, is disabled, so that the first mustard flour, if hydrated alone, is relatively bland; and

b. a second mustard flour in which a substantial proportion of said enzyme survives, but from which at least some of the volatile pungent oil potentially producible in the second mustard flour upon hydration is missing, having been formed and removed, so that the second mustard flour, if hydrated alone is relatively bland.

29. The mustard flour product of claim 28, wherein:

the first mustard flour is present as spray dried agglomerates.

30. The mustard flour product of claim 29, wherein:

the second mustard flour is present as spray dried agglomerates.

31. The mustard flour product of claim 28, wherein:

the second mustard flour is present as spray dried agglomerates.

32. The mustard flour product of claim 28, wherein:

the first and second mustard flour are each constituted by ground seed of at least one of the varieties yellow mustard seed, oriental mustard seed and brown mustard seed.

33. The mustard flour product of claim 32, wherein:

at least one of said first and second mustard flour incorporates as ground material a substantial proportion of the hulls of said at least one variety of ground seed.

34. A process for producing a mustard flour product having a selected degree of pungency versus blandness upon hydration, comprising:

preparing

a. a first mustard flour in which substantially all of the naturally occurring enzyme in mustard seed which catalyzes the known reaction of naturally occurring glucoside in mustard seed, upon hydration, to produce a volatile pungent oil, is disabled, so that the first mustard flour, if hydrated alone, is relatively bland; and

b. a second mustard flour in which a substantial proportion of said enzyme survives, but from which at least some of the volatile pungent oil potentially producible in the second mustard flour upon hydration is missing, having been formed and removed, so that the second mustard flour, if hydrated alone is relatively bland; and

blending the first and second mustard flours together.

35. The process of claim 34, further comprising:

hydrating the blended first and second mustard flours.

36. The process of claim 35, wherein:

the hydrating step is conducted by mixing the blended first and second mustard flours into a water-containing food.

37. The process of claim 34 wherein at least one of the mustard flours is prepared from mustard seed comprised of fresh, unaged mustard seed.