Method for preparing isothiocyanate(s) from cruciferous...

Details Method for preparing isothiocyanate(s) from cruciferous... Method for preparing isothiocyanate(s) from cruciferous...

2007-06-19

2007-06-19

Richter, Johann (Department: 1624)

Food or edible material: processes, compositions, and products

Fermentation processes

Of plant or plant derived material

C426S061000, C426S615000, C435S128000, C558S302000

Reexamination Certificate

active

10234839

ABSTRACT:
A method for preparing an isothiocyanate product from a cruciferous plant material is disclosed which is capable of stably preparing an isothiocyanate product in a sufficient amount in a high yield by subjecting a natural cruciferous plant material such as wasabi, horseradish, watercress or the like as a starting material to sufficient enzymatic reaction and, in particular, which is capable of stably preparing an isothiocyanate product containing no pungent ingredient in a sufficient amount in a high yield from a natural cruciferous plant material. A cruciferous plant material consisting of pulverized wasabi and/or horseradish was maintained at a temperature of −3° C. to 50°0 C. for a period of time sufficient for effecting enzymatic reaction to thereby form an isothiocyanate product containing allyl isothiocyanate as a pungent ingredient, and then the isothiocyanate product is subjected to a step of drying, distillation, extracting or combination thereof to remove the allyl isothiocyanate from the isothiocyanate product and thereby to obtain isothiocyanate product containing no pungent ingredient. Further, a cruciferous plant material consisting of pulverized watercress is maintained at a temperature of −3°0 C. to 50°0 C. for a period of time sufficient for effecting enzymatic reaction to thereby obtain an isothiocyanate product containing no pungent ingredient in a sufficient amount.

REFERENCES:
patent: 5882646 (1999-03-01), Pusateri et al.
patent: 6395315 (2002-05-01), Matsuura
patent: 2006/0127996 (2006-06-01), Fahey

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