ESSENTIAL MUSTARD OIL PRODUCTION METHOD Russian patent published in 2015 - IPC C11B9/00 

FIELD: food industry.

SUBSTANCE: essential mustard oil production method involves moistening of mustard press cake under stirring and heating conditions, thioglucoside hydrolysis at heating temperature, vacuumisation for formation of a steam phase with the latter delivery for condensation and division; the mustard press cake is preliminarily milled and heated; moistening is performed by way of spraying with water solution heated up to 60-70°C; such solution contains ascorbic acid and culinary salt, the ratio of water:ascorbic acid to culinary salt being 400:1; the ratio of ascorbic acid to culinary salt being 1:4; the weight ratio of press cake to water being 2.7:1; simultaneous treatment of the reaction mass with ultrasonic sound is performed during 5-10 minutes; hydrolysis is performed during 30-35 minutes under excessive pressure equal to 1.2 atm; in the course of vacuumisation treatment with ultrasonic sound is repeated.

EFFECT: invention allows to increase allyl isothiocyanate yield, reduce formation of by-product compounds and decrease liquid wastes quantity.

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