Process for treating mustard seeds, use of the thus treated...

Details Process for treating mustard seeds, use of the thus treated... Process for treating mustard seeds, use of the thus treated...

A - Human Necessities

23

L

A23L 1/225 (2006.01) A23L 1/025 (2006.01) A23L 1/211 (2006.01)

Patent

CA 2196160

The disclosed process is characterised in that mustard seeds are exposed to micro-waves in conditions that inhibit or alter enzymes responsible for allyl isothiocyanate degradation in mustard condiment pastes. At the same time, exposure to micro-waves causes the capacity of mustard seeds to germinate to be considerably slowed down or inhibited.

Ce procédé est caractérisé en ce que l'on soumet les graines à un traitement par micro-ondes dans des conditions propres à inhiber ou à altérer les enzymes responsables de la dégradation de l'isothiocyanate d'allyle dans les pâtes de moutarde, ce traitement aux micro-ondes provoquant simultanément un ralentissement marqué ou une inhibition de l'aptitude à la germination des graines de moutarde traitées.

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