GROUND MUSTARD PRODUCTION METHOD Russian patent published in 2000 - IPC

FIELD: food-processing industry. SUBSTANCE: method involves cleaning mustard seeds; conditioning as to moisture content and seed size; shelling while separating enclosures from core; grinding cores to obtain fraction composition, wt%: core halves not exceeding 15; passage through 1-mm sieve of at least 85, whole cores are inadmissible; performing moisture-and-heat treatment with open steam till moisture content reaches 10%; drying to moisture content of 4-5% and pulp temperature of up to 100-115 C; pressing; grinding cake while adding 5-7% of white mustard seeds or 5-10% of white and yellow mustard seeds mixture in the ratio of 1:1, by weight of cake; sieving. EFFECT: simplified method and provision for producing ground mustard of regulated strength. 1 tbl