LU92954B1 - Easily spreadable mild yellow mustard sauce and preparation method thereof - Google Patents

Abstract

An easily spreadable mild yellow mustard sauce and a preparation method thereof is disclosed, which belongs to the technical field of processing fruits, vegetables, and foods. A product is obtained by activating, preliminary grinding, ultrafine grinding, dissolving by heating, stirring, fermenting, proportioning, ultrasonic emulsification, and sterilization. In the present invention, yellow mustard seeds are grinded at a low temperature, so as to protect the activity of myrosinase and avoid inactivation of an enzyme caused by a high temperature, so that a glucosinolate in the mustard seeds is fully used to generate allyl isothiocyanate, thereby reducing the generation of other bitter substances; an appropriate amount of soybean proteins are added to improve the stability of the allyl isothiocyanate obtained by hydrolyzing mustard powder, so that a main flavor substance, isothiocyanate, is not easy to be volatilized; sorbitol is added to reduce the activity of water in the yellow mustard sauce, so as to inhibit the hydrolysis of the allyl isothiocyanate and prolong the flavor of the yellow mustard sauce; p-cyclodextrin is added to encapsulate the allyl isothiocyanate, and a product obtained thereby is of a relatively mellow taste and a mild flavor without a nose pungent smell, thereby increasing acceptability of the product; the yellow mustard sauce obtained by adopting an intermittence ultrasonic emulsification and homogenization technology is more uniform and is of a better spreadable performance; and the mild sterilization technology adopted in a late stage preserves the flavor of the product in a better manner

Description

EASILY SPREADABLE MILD YELLOW MUSTARD SAUCE AND PREPARATION METHOD THEREOF

BACKGROUND

Technical Field

The present invention relates to an easily spreadable mild yellow mustard sauce and a preparation method thereof, and in particular, to a method for preparing a yellow mustard sauce by using steps of grinding yellow mustard seeds, enzymatic hydrolyzing, providing recipes of a mild and mellow flavor yellow mustard sauce, improving the degree of hydrolysis, processing of spices, and the like, which relates to the technical field of processing fruits, vegetables, and foods.

Related Art A yellow mustard sauce, as an ochre thick substance, has a strong and distinctive flavor, and is prepared by grinding seeds of mustard vegetables to generate a liquid, adding vinegar or alcohol, and blending. Moreover, a spice or other addictives may be also added to add a flavor or color. In recent years, this product is hot in the Chinese market. China has a long coastline from the distant Liaoning peninsula to “ends of the earth” of Hainan that is rich in all kinds of seafood. A mustard sauce is a seasoning for seafood, and is also a seasoning for horse meat. Therefore, in order to meet a vast market demand of China, the prospect of developing a mustard sauce is impressive. However, an unprocessed yellow mustard sauce usually has a relatively strong smell, and the strong mustard sauce usually causes mouth and respiratory discomfort and is pungent to a certain extent. Therefore, a mustard seasoning that meets a mustard demand of human beings and is not strongly pungent is required. A main substance, allyl isothiocyanate, of a mustard sauce responsible for a taste has a strong pungent smell and is spicy, and has functions as follows: (1) presenting an obvious anticancer effect under certain conditions, and being an edible substance that has a usage prospect; (2) having a broad-spectrum antimicrobial activity and having a strong inhibitory effect against bacteria, yeasts, and molds; and(3) allyl isothiocyanate having functions such as facilitating visceras, diminishing inflammatory and releasing pain, dissipating phlegm and helping breathing, enhancing appetite, sweating and dispelling cold, mildly stimulating appetite, promoting digestion, and the like. Allyl isothiocyanate has a unique pungent and spicy taste, so as to stimulate gastric secretion, enhance appetite, and help a human body to digest and relieve a stuffy nose. A generation process of allyl isothiocyanate in a mustard sauce is that: in the presence of water and myrosinase, a glucosinolate in mustard is hydrolyzed into isothiocyanate substances. Allyl isothiocyanate is a main part of the isothiocyanate substances, and is a main substance responsible for the taste of the mustard sauce.

Problems exists in a mustard sauce product are: a degree of hydrolysis in a processing process is low, causing that a characteristic flavor of the mustard sauce is covered by a flavor of an added mustard oil and therefore is not mellow enough; the mustard sauce has poor stability, is easy to separate out water in a storage process, and is hard to be spread; and in addition, isothiocyanate substances of the mustard sauce are decomposed in a storage process, and a mustard flavor fades or even disappears. The present invention intends to study from the following aspects: (1) the activity of myrosinase directly affects the degree of hydrolysis of mustard, and therefore, improving the activity of myrosinase shall be considered as a key point of the study; (2) the size and the emulsification degree of particles of a solid substance has certain impacts on the stability and a spreading performance of a yellow mustard sauce; and (3) the instability of allyl isothiocyanate is a main source that affects a flavor of a mustard sauce, and therefore, it is necessary to improve the stability of the allyl isothiocyanate.

In order to meet a demand of a consumer, producing an easily spreadable yellow mustard sauce with a mild and mellow flavor and without a strong pungent smell is a market demand. 1. Liu Guoxin (2007) and Ming Jingxi (2001) study methods for preparing a mustard sauce. However, these studies relate to simple processing, and fail to optimize conditions for preparing a mustard sauce, causing that a glucosinolate in mustard seeds cannot be fully used to generate allyl isothiocyanate, and therefore, other bitter substances may be generated and a bad taste may be caused. Meanwhile, the produced mustard sauce has a strong pungent smell. 2. With regard to studies of improving the stability of allyl isothiocyanate in a mustard sauce, for example, Liu Yanfeng et al., (2011) design an orthogonal experiment by using four study factors comprising temperature, time, pH, and ultrasonic frequency, so as to study impacts of the four factors on the stability of allyl isothiocyanate in an aqueous solution, and results show that the factor of time has the strongest impact on the degradation of the allyl isothiocyanate, followed by ultrasonic frequency, temperature, and pH in sequence. However, the foregoing study fails to propose reasonable and effective measures for slowing down the degradation of the allyl isothiocyanate. In a study of a horseradish sauce carried out by Wu Shumei et al., (1995), an added stabilizer is algin. However, a stabilization effect is not satisfactory, and it is easy to generate sediment. In the present invention, soybean proteins are added into a mustard sauce to improve the stability of allyl isothiocyanate, and sorbitol is added to reduce the activity of water in the mustard sauce, thereby effectively slowing down the degradation of the allyl isothiocyanate. 3. Various studies and reports of a processing process of a mustard sauce are described below. A seafood mustard sauce (Publication No. : CN 101700114 A) is disclosed, where the mustard sauce is added with a seafood enzymatic hydrolyzate, and a flavor of seafood covers a part of spicy and pungent tastes of the mustard sauce. Although the flavor of the mustard sauce is enabled to be mild, the volatility of allyl isothiocyanate in horseradish is not taken into consideration. A mustard sauce and a preparation method thereof (Publication No.: CN 103932150 A) is disclosed. The amount of cyclodextrin added into the mustard sauce is too small, so that the mustard sauce still has a strong and pungent spicy taste. Moreover, a stabilizer for ensuring the maintenance of a flavor of the mustard sauce is not added. Both of the soybean proteins and sorbitol added in the present invention can improve the stability of allyl isothiocyanate. A garlic-mustard sauce (Publication No.: CN 1092614 A) is disclosed. In the method, a garlic component is added into the mustard sauce. The method solves a problem of the excessively strong pungent spicy flavor of the mustard sauce, and a problem of water separation in long-term storage. However, in the method, a spicy flavor of garlic weakens a pungent flavor of allyl isothiocyanate, and a spicy flavor of mustard is not fully used. The present invention improves the degree of hydrolysis of mustard, so that addition of an auxiliary flavor substance is omitted, and ß-cyclodextrin is added to enable the flavor of the mustard sauce to be mild and mellow. 4. Yu Qunli invents a processing process for a beef liver sauce (Publication No.: CN 104187581 A), where intermittent ultrasonic emulsification and homogenization is adopted; a particle size of a solid substance is substantially reduced; the stability and the emulsification performance of the beef liver sauce is improved; and water separation and stratification phenomena do not easily occur in a storage process. 5. Xu Rongxiong carries out a study on a baking-resistant jam, and results show that: amounts of low methoxy pectin, calcium ions, and modified starch all affect the quality of the jam, and the jam prepared from 0.6% (mass fraction) of low methoxy pectin, 0.015% of calcium oins, and 4.5% of crosslinked hydroxypropyl starch is of good baking resistance, no syneresis, easy spreading performance, and good taste. However, a spreading performance of the sauce is greatly affected by the foregoing added substances, and is not convenient for an actual practice. However, the present invention adopts an ultrasound emulsification technology to substantially reduce a particle size of a solid substance, so that not only the stability, but also the easily spreadable performance of the mustard sauce is improved. 6. Radio frequency (RF) is a high frequency alternating electromagnetic wave, is of a frequency range from 3 kHz to 300MHz, and is of a great penetration depth, good heating uniformity, stable temperature control, and an ability of preserving the quality of a product. Jae-Won Ha (2013) studies impacts of RF sterilization on Salmonella typhimurium and Escherichia coli 0157 : H7 in peanut butter, and results show that: after RF treatment, amounts of both the two bacteria are obviously reduced; and as compared with a control group, the RF treatment does not have an obvious impact on the quality of a product.

Demeczky (1974) discovers, upon a study, that RF sterilization has certain impacts on juice that is packaged in a sealed manner, and the quality of juice after RF sterilization is better than that of juice that is sterilized by using a traditional manner. Qian Liu (2015) discovers that RF sterilization has little impacts on texture, color, sensory, and flavor of vegetables when RF sterilization is performed on prepared vegetables that are vacuum packaged. Therefore, RF sterilization is a mild sterilization method suitable for keeping an original flavor and quality of a product.

SUMMARY

An objective of the present invention is to provide an easily spreadable mild yellow mustard sauce and a preparation method thereof. A fermentation and hydrolysis process is an important process in preparing a mustard sauce. Therefore, during this period, in the presence of myrosinase, a glucosinolate is hydrolyzed to obtain spicy substances such as allyl isothiocyanate, which is the key to evaluate the quality of the mustard sauce. If fermentation fails, the mustard sauce presents a dissatisfactory taste such as a bitter taste. To improve the degree of hydrolysis of a mustard sauce, first, ultrafine grinding is performed on raw materials. Upon experiments, factors affecting the activity of myrosinase mainly include temperature, time, and a pH value. By means of using ß-cyclodextrin to encapsulate allyl isothiocyanate and adding sorbitol to reduce the activity of water of a yellow mustard sauce, objectives of slowing down the release and prolonging a flavor are achieved.

The technical solution of the present invention is: an easily spreadable mild yellow mustard sauce, where proportioning is performed as follows by weight parts: 16-22 parts of yellow mustard powder, 5-10 parts of white vinegar, 2-4 parts of salt, 2-4 parts of sugar, 1-2 parts of lactose, 50-70 parts of water, 3-5 parts of cooking oil, 0.1-0.3 part of ginger powder, 2-4 parts of modified starch, 0.4-0.8 parts of xanthan gum, 0.1-0.4 part of white pepper, 0.5-1.5 parts of soybean protein powder, 2-3 parts of ß-cyclodextrin, 5-9 parts of sorbitol, 0.1-0.2 part of ascorbic acid, and 0.2-0.3 part of glyceryl monostearate, and 40-50 parts of honey or 30-50 parts of lemon juiceare added to improve the flavor. A preparation method of an easily spreadable mild yellow mustard sauce, comprising preparation steps, by weight parts, of: (1) activating: selecting high-quality yellow mustard seeds with large light yellow particles, removing impurities by winnowing, and activating for 20-30h in a water bath at 37°C; (2) preliminary grinding: grinding, by using a grinder, the activated yellow mustard seeds obtained from step (1), adding ice shavings, controlling the abrasive temperature at 5-15°C, and performing preliminary grinding on the yellow mustard seeds; (3) ultrafine grinding: performing airflow ultrafine grinding on the yellow mustard powder obtained from the preliminary grinding of step (2) to obtain yellow mustard powder, where processing parameters are that: the fineness is 60-80 meshes, the working pressure is 0.6-0.8 MPa, the sorting frequency is 20-30 Hz, and grinding is performed for 1-2 times for further use; (4) dissolving by heating: adding 0.2-0.3 part of glycerol monostearate into 3-5 parts of cooking oil, placing in a water bath at 50-70°C to be dissolved by heating, and keeping for further use; (5) stirring: adding 0.4-0.8 part of xanthan gum and 2-4 parts of modified starch into 50-70 parts of hot water, stirring uniformly, and placing in a water bath at 90-95°C for 15-30 min; (6) fermenting: adding 16-22 parts of yellow mustard powder obtained from step (3) and 0.5-1.5 parts of soybean protein powder into a solution obtained from step (5), adjusting a pH value to 5, and fermenting at 40-50°C for 1—2h; (7) proportioning: in a solution obtained from fermentation of step (6), adding seasonings, that is, 5-10 parts of white vinegar, 2-4 parts of salt, 2-4 parts of sugar, 1-2 parts of lactose, 0.1-0.3 part of ginger powder, 0.1-0.4 part of white pepper, 5-9 parts of sorbitol, 0.1-0.2 part of ascorbic acid, and 40-50 parts of honey or 30-50 parts of lemon juice for improving a flavor, then adding 2-3 parts of ß-cyclodextrin and a solution that is obtained from step (4), using an IKA homogenizer for homogenization, adjusting to a third level, and the homogenizer being on for 4-7 s and then being off for 2-3 s, and repeating for 6 min in total; (8) ultrasonic emulsification: transferring the homogenized yellow mustard sauce in step (7) into a ultrasonic emulsification instrument for performing intermittent ultrasonic emulsification for 30-60 min, taking out for further use after the ultrasonic emulsification treatment, where the power is 500-1000 w, the treatment time is 20-60 s, the intermittent time is 3-5 min, then the treatment is continued for 20-60 s, the intermittent time is 3-5 min, and the process is repeated and circulated; and (9) sterilization: adding the yellow mustard sauce sample obtained from step (8) into a plastic hose, and sterilizing in an RF sterilization instrument of 6 kW and 27.12 MHz for 25-30 min to obtain a yellow mustard sauce.

The honey or the lemon juice added in step (7) is used to improve the flavor of the yellow mustard sauce.

Citric acid is used in step (6) to adjust the pH.

Beneficial effects of the present invention: in the present invention, yellow mustard seeds are grinded at a low temperature, so as to protect the activity of myrosinase and avoid inactivation of an enzyme caused by a high temperature, so that a glucosinolate in the mustard seeds is fully used to generate allyl isothiocyanate, thereby reducing the generation of other bitter substances; an appropriate amount of soybean proteins are added to improve the stability of the allyl isothiocyanate obtained by hydrolyzing mustard powder, so that a main flavor substance, isothiocyanate, in a product is not easy to be volatilized; sorbitol is added to reduce the water activity in the yellow mustard sauce, so as to inhibit the hydrolysis of the allyl isothiocyanate and prolong the flavor of the yellow mustard sauce; ß-cyclodextrin is added to encapsulate the allyl isothiocyanate, and a product obtained thereby is of a relatively mellow taste and a mild flavor without a nose pungent smell, thereby increasing acceptability of yellow mustard sauce products; and the yellow mustard sauce obtained by adopting an intermittence ultrasonic emulsification and homogenization technology is more uniform and is of a better spreadable performance; and the mild sterilization technology adopted in a late stage preserves the flavor of the product in a better manner.

BRIEF DESCRIPTION OF THE DRAWING FIG. 1 is a GC-MS diagram of an easily spreadable mild yellow mustard sauce prepared according to the present invention.

DETAILED DESCRIPTION

The present invention is further illustrated below in combination with specific embodiments.

Embodiment 1 Lemon-flavor mustard sauce

Pre-treatment of yellow mustard seeds: selecting high-quality yellow mustard seeds with large light yellow particles, removing impurities by winnowing, and activating for 20-30h in a water bath at 37°C; then using a method of adding ice shavings into a grinder, controlling the abrasive temperature at 5-15°C, and performing preliminary grinding on the yellow mustard seeds; and performing airflow ultrafine grinding on the coarse yellow mustard powder, where the appropriate fineness is 60-80 meshes, and the processing parameters are that: the working pressure is 0.6-0.8 MPa, the sorting frequency is 20-30 Hz, and grinding is performed for 1-2 times.

Raw materials and addictives are weighted according to the weight parts below: 20 parts of yellow mustard powder, 8 parts of white vinegar, 3 parts of salt, 3 parts of sugar, 2 parts of lactose, 65 parts of water, 30 parts of lemon juice, 5 parts of cooking oil, 0.1 part of ginger powder, 4 parts of modified starch, 0.4 part of xanthan gum, 0.1 part of white pepper, 0.5 part of soybean protein powder, 2 parts of ß-cyclodextrin, 8 parts of sorbitol, 0.2 part of ascorbic acid, and 0.2 part of glyceryl monostearate.

Preparation method: adding glyceryl monostearate into cooking oil, placing in a water bath at 60°C to be dissolved by heating, and keeping for further use; uniformly stirring xanthan gum and modified starch, and placing into a water bath at 90-95°C for 15-30 min; adding yellow mustard powder and soybean protein powder into the solution of xanthan gum and modified starch, adjusting a pH value to 5, and fermenting at 40-50°C for l-2h; at last, adding white vinegar, salt, sugar, lactose, ginger powder, white pepper, sorbitol, ascorbic acid; further adding ß-cyclodextrin, stirring uniformly; and adopting an intermittent ultrasonic emulsification instrument for homogenization and adopting a mild sterilization technology to obtain a yellow mustard sauce product.

Embodiment 2 Honey-flavor mustard sauce

Pre-treatment of yellow mustard seeds: selecting high-quality yellow mustard seeds with large light yellow particles, removing impurities by winnowing, and activating for 20-30h in a water bath at 37°C; then using a method of adding ice shavings into a grinder, controlling abrasive temperature at 5-15°C, and performing preliminary grinding on the yellow mustard seeds; and performing airflow ultrafine grinding on the yellow mustard coarse powder, where the appropriate fineness is 60-80 meshes, and the processing parameters are that: the working pressure is 0.6-0.8 MPa, the sorting frequency is 20-30 Hz, and grinding is performed for 1-2 times.

Raw materials and addictives are weighted according to the weight parts below: 20 parts of yellow mustard powder, 8 parts of white vinegar, 3 parts of salt, 3 parts of sugar, 2 parts of lactose, 65 parts of water, 50 parts of honey, 5 parts of cooking oil, 0.1 part of ginger powder, 4 parts of modified starch, 0.4 part of xanthan gum, 0.1 part of white pepper, 0.5 part of soybean protein powder, 2 parts of ß-cyclodextrin, 8 parts of sorbitol, 0.2 part of ascorbic acid, and 0.2 part of glyceryl monostearate. A specific preparation method is as described in Embodiment 1, and a GC-MS diagram of a prepared product is as shown in FIG. 1.

Claims (4)

1. Leicht streichbare sanfte Senfsauce, gekennzeichnet durch folgende in Gewichtsteilen angegebene Rezeptur: 16-22 Teile Senfpulver, 5-10 Teile weißer Essig, 2-4 Teile Salz, 2-4 Teile Kristallzucker, 1-2 Teile Lactose, 50-70 Teile Wasser, 3-5 Teile Speiseöl, 0,1-0,3 Teile gemahlener Ingwer, 2-4 Teile modifizierte Starke, 0,4-0,8 Teile Xanthan, 0,1-0,4 Teile weißer Pfeffer, 0,5-1,5 Teile Sojaproteinpulver, 2-3 Teile ß-Cyclodextrin, 5-9 Teile Sorbitol, 0,1-0,2 Teile Ascorbinsäure, 0,2-0,3 Teile Glycerinmonostearat, wobei 40-50 Teile Honig oder 30-50 Teile Zitronensaft zugegeben werden, um den Geschmack zu verbessern.1. Easy to spread soft mustard sauce, characterized by the following in parts by weight formulation: 16-22 parts mustard powder, 5-10 parts white vinegar, 2-4 parts salt, 2-4 parts granulated sugar, 1-2 parts lactose, 50-70 parts Water, 3-5 parts edible oil, 0.1-0.3 parts ground ginger, 2-4 parts modified starch, 0.4-0.8 parts xanthan gum, 0.1-0.4 parts white pepper, 0.5 1.5 parts soy protein powder, 2-3 parts β-cyclodextrin, 5-9 parts sorbitol, 0.1-0.2 parts ascorbic acid, 0.2-0.3 parts glycerol monostearate, with 40-50 parts honey or 30- Add 50 parts of lemon juice to enhance the taste. 2. Verfahren zur Vorbereitung einer leicht streichbaren sanften Senfsauce gemäß Anspruch 1, gekennzeichnet durch folgende Schritte (in Gewichtsteilen): 1) Aktivierung: Auswählen hochqualitativer hellgelber Senfsamen mit einer hohen Partikelgröße, die zunächst einer Windsichtung zum Entfemen von Fremdstoffen und anschließend einer Aktivierung in einem Wasserbad unter 37°C für 20-30 Stunden unterzogen werden; 2) Vormahlung: Vermahlen der in Schritt 1) aktivierten Senfsamen in einer Mühle und gleichzeitige Zugabe von Eisspänen, wobei die Temperatur des Mahlguts bei 5-15°C gehalten wird, um eine Vormahlung der Senfsamen durchzuführen; 3) Feinstmahlung: ein- bis zweimaliges ultrafeines Strahlmahlen des durch die Vormahlung in Schritt 2) erzeugten Senfpulvers, um ein Senfpulver als Reserve zu erhalten, wobei als Prozessparameter eine Feinheit von 60-80 Maschen, ein Betriebsdruck von 0,6-0,8 MPa und eine Sichtungsfrequenz von 20-30 Hz vorgesehen sind; 4) durch Heizung gestützte Auflösung: Zugabe von 0,2-0,3 Teilen Glycerinmonostearat zu 3-5 Teilen Speiseöl und durch Heizung gestütztes Auflösen des Gemisches in einem Wasserbad unter 50-70°C, wobei die entstandene Lösung als Reserve dient; 5) Durchmischen: Zugabe von 0,4-0,8 Teilen Xanthan und 2-4 Teilen modifizierter Stärke zu 50-70 Teilen Warmwasser und gleichmäßiges Durchmischen und anschließendes Vorlegen des Gemisches in einem Wasserbad unter 90-95°C für 15-30 Minuten; 6) Vergärung: Zugabe von 16-22 Teilen des in Schritt 3) erhaltenen Senfpulvers und 0,5-1,5 Teilen Sojaproteinpulver zu der in Schritt 5) erhaltenen Lösung und Vergären des Gemisches bei 40-50°C für 1-2 Stunden mit einem auf 5 eingestellten pH-Wert; 7) Zugabe von Zutaten: Zugabe von 5-10 Teilen weißen Essigs, 2-4 Teilen Salz, 2-4 Teilen Kristallzucker, 1-2 Teilen Lactose, 0,1-0,3 Teilen gemahlenen Ingwers, 0,1-0,4 Teilen weißen Pfeifers, 5-9 Teilen Sorbitol, 0,1-0,2 Teilen Ascorbinsäure als Würzmittel und 40-50 Teilen Honig oder 30-50 Teilen Zitronensaft zur Verbesserung des Geschmackes sowie 2-3 Teilen ß-Cyclodextrin und der in Schritt 4) erhaltenen Lösung zu der durch die Vergärung in Schritt 6) erzeugten Lösung und Homogenisieren des Gemisches in einem IKA-Homogenisator, wobei der Homogenisator auf der dritten Stufe betrieben und über einen Zeitraum von insgesamt 6 Minuten zyklisch fur 4-7 Sekunden eingeschaltet und fur 2-3 Sekunden ausgeschaltet wird; 8) Ultraschallemulgierung: Überführen der in Schritt 7) homogenisierten Senfsauce vollständig in eine Ultraschallemulgiermaschine zur intermittierenden Ultraschallemulgierung fur 30-60 Minuten und Herausnehmen der Senfsauce nach der Behandlung als Reserve, wobei die Behandlung bei einer Leistung von 500-1000 W für 20-60 Sekunden jeweils nach einer Unterbrechungsdauer von 3-5 Minuten wiederholt durchgeführt wird; 9) Sterilisation: Einfüllen der in Schritt 8) erhaltenen Senfsaucenprobe in ein Kunststofïfohr und Sterilisieren des Kunststoffrohrs in einem RF-Sterilisator bei 6 kW und 27,12 MHz für 25-30 Minuten, um eine Senfsauce zu erhalten.2. A method of preparing an easily spread soft mustard sauce according to claim 1, characterized by the following steps (in parts by weight): 1) activation: selecting high quality light yellow mustard seeds with a high particle size, the first an air classification for removing foreign substances and then an activation in one Be subjected to water bath at 37 ° C for 20-30 hours; 2) premilling: milling the mustard seeds activated in step 1) in a mill and adding ice chips at the same time, maintaining the temperature of the material to be ground at 5-15 ° C to make a mustard seed pre-grinding; 3) Fine grinding: one to two times ultrafine jet milling of the mustard powder produced by the pre-grinding in step 2) to obtain a mustard powder as a reserve, using as process parameters a fineness of 60-80 mesh, an operating pressure of 0.6-0.8 MPa and a sighting frequency of 20-30 Hz are provided; 4) heating assisted dissolution: addition of 0.2-0.3 parts of glycerol monostearate to 3-5 parts of cooking oil and heating of the mixture in a water bath at 50-70 ° C, with the resulting solution as a reserve; 5) Mixing: Add 0.4-0.8 parts of xanthan and 2-4 parts of modified starch to 50-70 parts of hot water and mix well, then place the mixture in a water bath at 90-95 ° C for 15-30 minutes ; 6) Fermentation: Addition of 16-22 parts of the mustard powder obtained in step 3) and 0.5-1.5 parts of soybean protein powder to the solution obtained in step 5) and fermentation of the mixture at 40-50 ° C for 1-2 hours with a pH set to 5; 7) Addition of Ingredients: Add 5-10 parts white vinegar, 2-4 parts salt, 2-4 parts granulated sugar, 1-2 parts lactose, 0.1-0.3 parts ground ginger, 0.1-0, 4 parts white whistler, 5-9 parts sorbitol, 0.1-0.2 parts ascorbic acid as seasoning and 40-50 parts honey or 30-50 parts lemon juice to improve the taste and 2-3 parts ß-cyclodextrin and in step 4) to the solution produced by the fermentation in step 6) and homogenizing the mixture in an IKA homogenizer, the homogenizer operating at the third stage and cycled on for a total of 6 minutes for 4-7 seconds and for 2-3 seconds off; 8) Ultrasonic emulsification: Transfer the mustard sauce homogenized in step 7) completely into an ultrasonic emulsifier for intermittent ultrasonic emulsification for 30-60 minutes and take out the mustard sauce after the reserve treatment, the treatment at a power of 500-1000 W for 20-60 seconds is repeatedly carried out after an interruption period of 3-5 minutes; 9) Sterilization: Fill the mustard sauce sample obtained in step 8) into a plastic tube and sterilize the plastic tube in an RF sterilizer at 6 kW and 27.12 MHz for 25-30 minutes to obtain a mustard sauce. 3. Verfahren zur Vorbereitung einer leicht streichbaren sanften Senfsauce gemäß Anspruch 2, dadurch gekennzeichnet, dass der in Schritt 7) zugegebene Honig oder Zitronensaft zur Verbesserung des Geschmackes der Senfsauce dient.3. A method for preparing an easily spread soft mustard sauce according to claim 2, characterized in that the added in step 7) honey or lemon juice is used to improve the taste of mustard sauce. 4. Verfahren zur Vorbereitung einer leicht streichbaren sanften Senfsauce gemäß Anspruch 2, dadurch gekennzeichnet, dass die Einstellung des pH-Werts in Schritt 6) mittels Zitronensäure erfolgt.4. A method for preparing an easily spread soft mustard sauce according to claim 2, characterized in that the adjustment of the pH in step 6) is effected by means of citric acid.