Brief description of the seeds of mustard, use of the grains thus treated and mustard in the pate made on the basis of these seeds

摘要

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.