Enhanced Viscosity Mustard Paste
AssigneeWisconsin Spice, Inc.
InventorsAllen Phillip Sass, Karl Arlin Spiegelberg, Phillip Joseph Sass, Citra Putri Rahardjo
Life of this patent
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Abstract
An enhanced viscosity mustard paste and a method of manufacturing the same. The enhanced viscosity mustard paste can include a mustard seed and acidic liquid solvent, without a noticeable increase in mustard flavor. The enhanced viscosity mustard paste according to this invention may also be a substantially flavorless mustard paste that retains the functional benefits of viscosity-building, texture-aiding, and emulsion-strengthening.
Claims20
An enhanced viscosity aqueous mustard paste comprising:
- a volume of mustard seed;
- a volume of vinegar;
- and
- a deoiled mustard seed additive.
An enhanced viscosity mustard paste comprising:
- a volume of mustard seed;
- a volume of vinegar;
- a deheated deoiled mustard seed additive;
- a concentration of glucose less than 100 mg/dl;
- and
- the flavorless aqueous mustard paste having a substantially stable pH value of less than 5.5.
A method of manufacturing an enhanced viscosity aqueous mustard paste, comprising the steps of:
- combining a volume of mustard seed and a volume of an acidic liquid;
- milling the volume of mustard seed and the volume of acidic liquid to form a mustard paste;
- and
- adding a deoiled mustard seed additive to the mustard paste to form the enhanced viscosity aqueous mustard paste.
Dependencies are inferred from the claim text.