JPWO2007139094A1 - White pepper production method and white pepper - Google Patents

Abstract

[PROBLEMS] To obtain a high-quality white pepper having superior color and flavor and improved hygiene than white pepper produced by a traditional method. A method for producing white pepper from pepper (Pipernigrum L.) seeds comprises raw pepper seeds, blanched pepper seeds, frozen pepper seeds or dried pepper seeds, preferably Branched pepper fruits are disrupted by the action of an enzyme having a plant tissue disrupting action, such as cellulase, hemicellulase, pectinase and protopectinase, to break down the peel of peppercorn, and then by jet water flow or by rotating brush and running water With the combination, the pericarp is removed and washed, and then dried by sun drying, ventilation drying, mechanical drying or the like. [Selection figure] None

Description

  The present invention relates to a method for producing white pepper and white pepper. More specifically, the present invention relates to a high-quality white product having improved color and flavor as compared with conventional products produced by a traditional production method and improved hygiene. The present invention relates to a method for producing pepper and a high quality white pepper obtained by this method.

Pepper, which is one of the important spices, includes black pepper and white pepper. Usually, black pepper is obtained by harvesting and drying the immature fruit of the pepper ( Piper nigrum L.), while white pepper harvests the ripe fruit of the pepper and removing its peel before drying. Is obtained. White pepper is generally less expensive than black pepper because white pepper is less produced than black pepper and the fragrance is refined and mild compared to black pepper.

  As a specific method for producing white pepper, for example, harvested pepper fruits are filled in hemp bags and immersed in running water such as a river or water such as a pond or a pool for about 7 to 14 days. Pepper fruit after the skin has been softened by soaking in water is transferred from a hemp bag to a monkey or the like, and the skin is removed and washed at the same time in water. Furthermore, the seeds from which the skin has been removed are dried by sun-drying or the like, thereby obtaining a generally-distributed white pepper original (hole) (see, for example, Non-Patent Document 1, p353 and p357-359). .)

  The above manufacturing method is a traditional method, and the actual production place is, for example, a stream or a pond near the cultivating farmhouse for a small one, and a pool at a collection place for a large one. . However, in any case, the basic water immersion process is often not in a controlled state, and there is room for improvement in quality (problems). The first of the problems is that an unpleasant odor called fermentation odor or rot odor is generated by fermentation during soaking, and the original refined and mild fragrance, which is an important quality requirement for white pepper, is greatly impaired. The second problem is that fragrance components and essential oil components are dissipated by soaking in water for a long time, and the fragrance is weakened. The third problem is that the immersion time in water is as long as 7 to 14 days. During that period, the seed surface of the pepper seeds (the white pepper obtained by removing the peel of the pepper seeds as the raw material) The outer skin) is caused by browning, which is presumed to be due to the brown color of the immersion water due to oxidation of polyphenols and chlorophylls, and the preferred white color is impaired and the commercial value is reduced. . When the preferred white color is impaired by browning as described above, bleaching with a bleaching agent such as sodium hypochlorite or sodium sulfite may be performed as necessary. However, such bleaching treatment is not preferable from the viewpoints of using chemicals, using a large amount of washing water, and the like. Furthermore, the fourth problem is that there is a risk of contamination by earth and sand, chemical substances, pollutants, etc. through running water to the submersion, and there is a risk of microbial contamination when decaying.

  As another method for producing white pepper, dried black pepper fruit is filled in a hemp sack and, as before, immersed in running water such as a river or water in a pond or pool for about 7 to 14 days. The method of doing is also known. Similarly to the above, this method is a method in which after the skin becomes soft, the contents are transferred from the hemp bag to a colander and the skin is removed in water. This method also has the same problems as the conventional method, and is not necessarily a preferable production method in terms of quality.

  In order to solve the problems in the conventional white pepper production method as described above, the following production methods have also been proposed. For example, the pepper as a raw material is immersed in boiling water for 10 to 15 minutes, or steamed with steam to soften the skin, and then mechanically removed to produce white pepper (Non-Patent Document 1, p358). ~ 359 and p372). This mechanical method is not a preferable production method in terms of economy because the yield is reduced by the destruction of seeds in the removal step. Furthermore, the method of steaming with steam is not a preferable production method in terms of flavor because the aromatic components are lost and white pepper with a weak fragrance is formed. In addition, a method for producing white pepper by soaking in boiling water for 15 to 25 minutes to soften the skin has been attempted (see Non-Patent Document 1, p358 to 359 and p372). According to this method, compared with the above-mentioned traditional production method, the fermentation odor is suppressed, and white pepper with a clear scent can be produced. However, in the method of immersing in boiling water, the fragrance component is scattered and the flavor is weakened by immersion in boiling water. Furthermore, since the surface of the seed is colored by the browning of hot water presumed to be caused by browning due to oxidation of the eluted polyphenol, chlorophyll, etc., it is not a preferable production method in terms of color.

  A method of mechanically peeling the dried black pepper peel has also been proposed (see, for example, Patent Document 1 and Non-Patent Document 1, p372). However, this mechanical method is not a preferable production method in terms of economy because the yield is reduced due to seed destruction in the peeling process. Furthermore, a method of softening the skin with a chemical such as acid or alkali has also been proposed (see, for example, Non-Patent Document 1, p372). However, this chemical treatment method has not been put into practical use.

Thus, there has been no known method for producing high-quality white pepper with improved color and flavor and improved hygiene, which can replace the traditional method of immersing in water.
JP-A-10-276714 PNRavindran, BLACK PEPPER, THE NETHERLAND, Harwood Academic Publishers, 2000/01)

  In view of the present state of the method for producing white pepper as described above, the present invention is capable of obtaining high-quality white pepper with improved color and flavor and improved hygiene as compared with the conventional conventional method. An object of the present invention is to provide a method for producing white pepper, and a high-quality white pepper obtained by this method.

  As a result of intensive research in order to solve the above problems, the present inventors have made an enzyme having a plant tissue disrupting action on pepper fruit in the step of removing the pepper fruit peel, thereby causing the pepper fruit peel to act. Can be easily removed by destroying it with an enzyme reaction with the above enzyme, and the color tone is white compared to white pepper obtained by the conventional method. The inventors have found that white pepper that is good and improved in terms of hygiene can be obtained, and the present invention has been completed.

That is, according to the first aspect of the present invention, in a method for producing white pepper from pepper ( Piper nigrum L.) fruit, an enzyme having a plant tissue disrupting action is allowed to act on the pepper fruit to disrupt the peel of the pepper fruit. After that, the method for producing white pepper is characterized by removing the peel. Moreover, the 2nd of this invention is the white pepper manufactured with the manufacturing method of the said description. In the method of the present invention, to disintegrate the fruit peel of the pepper means that the structure of the fruit peel breaks and becomes soft and can be easily removed.

  Cellulase, hemicellulase, pectinase, and protopectinase can be used as the enzyme having a plant tissue disrupting action.

  In addition, the state of the raw pepper fruit can be any of raw pepper fruit, blanched pepper fruit, frozen pepper fruit or dried pepper fruit. In the case of the frozen pepper fruit, it is also preferable that the frozen pepper fruit is a frozen pepper fruit.

  Furthermore, it is also preferable that an enzyme having a plant tissue disrupting action is allowed to act in the presence of an antioxidant.

  According to the method of the present invention, there is no need for a step of immersing in conventional traditional running water such as rivers or ponds, pools, or water whose water quality is not controlled, as compared with white pepper obtained by the conventional method. In addition, the white pepper according to the present invention can contribute to the supply of food with excellent flavor and appearance. I can do it.

  By using cellulase, hemicellulase, pectinase, protopectinase, etc. as the enzyme having a plant tissue disrupting action, the fruit peel of pepper as a raw material can be efficiently destroyed.

  Moreover, as a raw material for the pepper as a raw material, it is preferable to use a branched one, and to make the color tone of the white pepper obtained more favorable by allowing an enzyme having a plant tissue disrupting action to act in the presence of an antioxidant. That is, it is possible to obtain white pepper having a higher commercial value with preferable whiteness.

Hereinafter, the present invention will be described in more detail. Pepper fruits used in the present invention may be fruits harvested from pepper ( Piper nigrum L.), which is a plant species that is cultivated worldwide as a raw material for pepper. Varieties, lines, varieties, etc. within the plant species are It doesn't matter. The time for harvesting the pepper fruit is preferably ripe to the extent that it turns red from the viewpoint of the quality of the flavor. Further, immature pepper fruit and fully ripe pepper fruit may be mixed.

  Pepper nuts used as raw materials can be either raw harvested, dried raw, or frozen raw, but branched peppers are white pepper with good color Is more preferable. The branching time is not particularly limited, but may be a method of immersing in hot water of 90 ° C. or higher for about 1 to 30 minutes. If the blanching time is less than 1 minute, the effect is low, and if it exceeds 30 minutes, aroma components and essential oil components are dissipated, which is not preferable. A blanching time of 1 to 15 minutes is preferable in order to suppress dissipation of aroma components and essential oil components due to blanching. A more preferable blanching time is 3 to 10 minutes. Further, during blanching, holding at a temperature of 50 ° C. or more and less than 80 ° C. for 5 minutes or more is not preferable because color tone deteriorates due to enzymatic oxidation of polyphenols. Furthermore, it is particularly preferable to remove the broth after blanching and wash with water in order to suppress the deterioration of color tone and remove the inhibitor of the enzyme having a plant tissue disrupting action. It is more preferable to immerse in an aqueous ascorbic acid solution after washing in order to suppress deterioration in color tone due to oxidation of polyphenols. As the ascorbic acid, ascorbic acid, sodium ascorbate and other ascorbic acid salts can be used. Although the density | concentration of the ascorbic acid aqueous solution which can be used is not restrict | limited, 0.1 to 10% is preferable. Below 0.1%, the effect is low, and above 10% is not economically preferable. Although it does not restrict | limit especially about the time to immerse, 1 to 10 minutes are preferable. If it is less than 1 minute, the penetration of ascorbic acid into the pepper fruit is not sufficient and not effective, and if it is more than 10 minutes, aroma components and essential oil components are dissipated. Branched pepper fruit, or pepper fruit that has been washed with water after branching, or pepper fruit that has been washed with water after branching and then immersed in ascorbic acid as an antioxidant to be described later, is used as a raw material. It can also be used, and what was frozen or dried can also be used.

  The enzyme having a plant tissue-disintegrating action used in the present invention is an enzyme that acts on at least one of plant tissues such as cellulose, hemicellulose, pectin, protopectin, etc. Cellulase, hemicellulase, pectinase, protopectinase and the like can be mentioned, and one or a combination of two or more of these can be used. Specifically, as cellulase, for example, cellulase “Onozuka” 3S (manufactured by Yakult Pharmaceutical Co., Ltd.), cellulase Y-NC (manufactured by Yakult Pharmaceutical Co., Ltd.), cellulosin AC40 (H. Cellulase A “Amano” 3 (Amano Enzyme Co., Ltd.), Cellulase T “Amano” 4 (Amano Enzyme Co., Ltd.), Viscozyme L (Novozymes Japan Co., Ltd.), GODO-TCF Etc.). Examples of hemicellulase include cellulosin HC100 (manufactured by HIBI), cellulosin HC (manufactured by HIBI), hemicellulase “Amano” 90 (manufactured by Amano Enzyme) and the like, which are sold as preparations. As pectinase, pectinase SS (manufactured by Yakult Pharmaceutical Co., Ltd.), cellulosin PE60 (manufactured by HIBI AI Co., Ltd.), pectinase G “Amano” (manufactured by Amano Enzyme Co., Ltd.), Pectinase-GODO ( And Sumiteam SPC (manufactured by Shin Nippon Chemical Industry Co., Ltd.). Further, examples of protopectinase include macelating enzyme Y (manufactured by Yakult Yakuhin Kogyo Co., Ltd.), maceroteam A (manufactured by Yakult Yakuhin Kogyo Co., Ltd.), cellulosin ME (manufactured by HIBI) and the like. . In the present invention, one or more of these enzyme preparations may be used in combination. As the form of the enzyme to be used, any form such as a liquid state (for example, a solution state dissolved in water or a buffer solution) or a powder state (for example, a mixture state with saccharides or the like) can be used. is there.

  As a method of causing the enzyme to act on the pepper fruit, when the enzyme is in a liquid state, the pepper fruit as a raw material may be immersed in the enzyme solution, or the enzyme solution may be immersed in the raw pepper fruit. It may be sprayed or applied. In the case where the enzyme is in a powder state, for example, the peppercorn as a raw material is moistened by spraying an appropriate amount of water and then directly sprinkled. When the enzyme is in a liquid state or a powder state, stirring is preferable because the reaction efficiency increases. In order to increase the reaction efficiency, the enzyme solution may be exchanged during the enzyme reaction.

  The amount of the enzyme used depends on the state of the pepper as a raw material, the state of the enzyme in the enzyme product used, the strength of the enzyme activity, etc., but the amount that the skin decays until removal is possible is used To do. The reaction time is not particularly limited because the seed surface does not decay even if the enzyme reaction proceeds excessively, but it is preferably 2 to 72 hours in terms of flavor retention and productivity. If the enzyme is used in a large amount, it is possible to disintegrate the skin even in a time shorter than 2 hours, but it is not economical. If it is longer than 72 hours, it causes scattering of aroma components and deterioration of color.

  In addition, in order to promote the enzyme reaction, prior to causing the enzyme to act on the peel of pepper as a raw material, the seeds are not damaged by mechanical treatment such as pressure bias treatment with a roll. It is preferable to promote the penetration of the enzyme into the pericarp by damaging only the pericarp. In addition, the perforation process and the cut process of the pericarp are effective in promoting the penetration of the enzyme into the pericarp. Furthermore, a method in which peppercorn is immersed in an enzyme solution and then subjected to a reduced pressure treatment in a sealed container is also effective in promoting the enzyme reaction.

  In the enzyme reaction, an enzyme having a plant tissue-disintegrating action in the presence of an antioxidant acts on peppercorns to reduce the degree of browning of the enzyme solution, resulting in a seed surface (a white pepper rind). Therefore, white pepper preferable in terms of color can be obtained. This is presumed that the degree of browning can be kept low because the antioxidant suppresses the oxidation of polyphenol, chlorophyll, etc., but the details are not clear. As the antioxidant that can be used in the present invention, a water-soluble antioxidant is preferable because of its high solubility in an enzyme solution. Examples of antioxidants include ascorbic acid, sodium ascorbate, erythorbic acid, sodium erythorbate, citric acid, catechin, gallic acid, rosemary extract, licorice extract, sunflower seed extract, raw coffee bean extract, Examples include sugar / amino acid complexes, gelatin peptides, and pectin degradation products. Among these, ascorbic acid, sodium ascorbate, erythorbic acid, sodium erythorbate, and citric acid are more preferable in terms of color and flavor. As a method for causing an enzyme having a plant tissue disrupting action in the presence of these antioxidants to act on pepper, methods such as adding an antioxidant such as ascorbic acid to the enzyme reaction system, and antioxidants such as the above ascorbic acids An example is a method in which pepper seeds immersed in an agent solution are used as a raw material, and an enzyme having a plant tissue disrupting action is allowed to act thereon.

  In the method of the present invention, as a method for removing the peel from the fruit of the pepper after the enzyme reaction and recovering the white pepper that is a product, for example, it is performed by continuous jet water flow that combines the removal and washing of the broken peel, The usual washing method at the time of white pepper manufacture, such as combining a rotating brush and running water, can be used. The white pepper that has been washed (washed with water) is dried by a commonly used method such as sun drying, ventilation drying, and mechanical drying to obtain a white pepper hole as a final product. From this white pepper hole, powdered products of coarsely ground and various sizes of pepper can be obtained by an ordinary pulverization method.

  Hereinafter, the embodiments of the present invention will be specifically described by way of examples. However, the technical scope of the present invention is not limited by these examples. In the description of the following examples, “%” is based on weight.

(1) Pepper fruit used as raw material <Raw material (A): Raw pepper fruit>
What was washed with raw pepper fruit before ripening from Vietnam was used as a raw material (A).
<Raw material (B): Branched pepper fruit>
Branching was performed by immersing raw pepper fruit from Vietnam before ripening in a sufficient amount of boiling water for 8 minutes, and after washing, washed with water was used as a raw material (B). It should be noted that the time spent at 50 to 80 ° C. from the introduction of the raw pepper fruit into boiling water until the end of blanching was 2 minutes 30 seconds.
<Raw material (C): Pepper fruit frozen from raw pepper fruit>
The Vietnamese raw pepper fruit, which was immediately frozen after washing with water, was thawed at room temperature and used as a raw material (C).
<Raw Material (D): Pepper Fruits Frozen Branched Pepper Fruits>
The blanched pepper fruit was frozen immediately after washing with water, and was thawed at room temperature to be used as a raw material (D).
<Raw material (E): Dried pepper fruit from raw pepper fruit>
The raw berries from Vietnam before ripening were dried for 2 days and used as the raw material (E).
<Raw Material (F): Pepper Fruit Frozen Pepper Fruit Soaked in Branching and Ascorbic Acid>
The branched pepper fruit was blanched, washed with water, immersed in a 5% ascorbic acid aqueous solution for 5 minutes, and immediately frozen, and then thawed at room temperature to be used as a raw material (F).

(2) Evaluation method <Evaluation of fragrance>
After pulverizing 20 g of the white pepper hole of Example and Comparative Example with a wonder blender so that 98% or more of the 50 mesh screen passes, it is diluted (suspended) in hot water to a concentration of 0.5%. Sensory evaluation was conducted by 7 panelists. The sensory evaluation evaluated the standing value of white pepper, the fermentation odor, and the strength of the fragrance in 5 levels from 1 point (weak) to 5 points (strong), and the average value of 7 people was calculated.
<Odor analysis>
3-methylindole (skatole) and 4-methylphenol (p-cresol), which are representative components of fermentation odor of white pepper, were evaluated by GC-MS. Specifically, the same powdered white pepper used for sensory evaluation is filled into a vial, distilled water is added, and the components in the solid-liquid dispersion are adsorbed to twister (manufactured by Gester Co., Ltd.), and the heat desorption apparatus TDS The analysis was performed using a 6890N GC (Agilent Technology) equipped with (Gestel Co., Ltd.) and a 5873 MS detector (Agilent Technology).
<Evaluation of color tone>
The same powdered white pepper as used in the evaluation of fragrance was measured with a Lab color difference meter Color Meter ZE2000 manufactured by NIPPON DENSHO CO., LTD. evaluated.

(Example 1)
In a 500 ml stainless beaker, 2 g of cellulase “Onozuka” 3S (manufactured by Yakult Pharmaceutical Co., Ltd.) was weighed and 200 ml of 0.2 M acetic acid buffer (pH 4.8) was added to completely dissolve the enzyme. Into this, 50 g of the raw material (C: peppercorn frozen from fresh pepperberry) was charged. The enzyme reaction was controlled at 40 ° C., and the enzyme was allowed to act for 36 hours while stirring. After completion of the reaction, the solid content was separated and washed with water to remove the attached peel from the seeds.

(Example 2)
The peel was removed in the same manner as in Example 1 except that 2 g of cellulosin HC (manufactured by Hibiai Co., Ltd.) was used as the enzyme preparation.

(Example 3)
The peel was removed in the same manner as in Example 1 except that 2.5 g of pectinase SS (manufactured by Yakult Pharmaceutical Co., Ltd.) was used as the enzyme preparation.

(Example 4)
The pericarp was removed in the same manner as in Example 1 except that 1 g of Macero Team A (Yakult Pharmaceutical Co., Ltd.) was used as the enzyme preparation.

(Comparative Example 1)
To a 500 ml stainless beaker, 200 ml of 0.2 M acetate buffer (pH 4.8) was added, and 50 g of the raw material (C: peppercorns frozen from fresh pepperberries) was put therein. It stirred for 36 hours, controlling at 40 degreeC. Solids were separated and washed in water. However, it has been difficult to remove the attached peel from the seed.

  Table 2 shows the state of removal of pepper peels in Examples 1 to 4 and Comparative Example 1 described above.

  As is apparent from Table 2, by allowing the plant tissue-disrupting enzyme to act on pepper as a raw material, the skin can be easily removed by washing with water by hand. On the other hand, when the enzyme is not allowed to act, there is no decay of the skin, so it is difficult to remove the skin by washing with water by hand. From this, the effect of facilitating the removal of the peel of pepper fruit in the production of white pepper according to the present invention is clear.

(Example 5)
In a 1 L stainless beaker, 4 g of cellulosin AC40 (manufactured by HI Corporation), 4 g of cellulosin HC (manufactured by HI Corporation), 2 g of Pectinase-GODO (manufactured by Godo Seisei Co., Ltd.) and 8 g of cellulosin ME (manufactured by HI Corporation) are weighed. , 400 ml of 0.2 M acetate buffer (pH 4.8) was added to completely dissolve the enzyme. Into this, 100 g of the raw material (D: pepper fruit frozen from the branched pepper fruit) was added. The enzyme reaction was controlled at 40 ° C., and the enzyme was allowed to act for 6 hours while stirring. Immediately after the reaction, the solid content was separated with a sieve and washed with water to remove the adhering peel from the seeds and washed with running water. The obtained seed was dried at room temperature for 48 hours to obtain 28 g of white pepper hole. About the obtained white pepper hall | hole, fragrance evaluation and color tone evaluation were performed.

(Example 6)
32 g of white pepper hole was obtained in the same manner as in Example 5 except that the raw material (A: raw peppercorn) was used as a raw material and the reaction time was 48 hours. About the obtained white pepper hall | hole, evaluation of a fragrance and evaluation of color tone were performed similarly to Example 5. FIG.

(Example 7)
30 g of white pepper holes were obtained in the same manner as in Example 5 except that the raw material (B: branched pepper fruit) was used as a raw material and the reaction time was 36 hours. About the obtained white pepper hall | hole, evaluation of a fragrance and evaluation of color tone were performed similarly to Example 5. FIG.

(Example 8)
30 g of white pepper holes were obtained in the same manner as in Example 5 except that the raw materials (C: peppercorns obtained by freezing fresh pepperberries) were used as raw materials and the reaction time was set to 36 hours. About the obtained white pepper hall | hole, evaluation of a fragrance and evaluation of color tone were performed similarly to Example 5. FIG.

Example 9
A 1 L stainless beaker was charged with 50 g of the above raw material (E: dried peppercorn from raw peppercorn) and 400 ml of tap water, and allowed to stand at room temperature for 5 hours, and then the solid content was collected with a sieve. 44 g of white pepper holes were obtained in the same manner as in Example 5 except that the recovered solid content was used as a raw material and the reaction time was 48 hours. About the obtained white pepper hall | hole, evaluation of a fragrance and evaluation of color tone were performed similarly to Example 5. FIG.

(Example 10)
The same procedure as in Example 5 was performed except that the raw material (D: pepper fruit frozen from the branched pepper fruit) was used as a raw material, and 0.8 g of ascorbic acid (Roche) was added to the enzyme reaction system. 25 g of white pepper hole were obtained. About the obtained white pepper hall | hole, evaluation of a fragrance and evaluation of color tone were performed similarly to Example 5. FIG.

(Example 11)
A white pepper hole (26 g) was obtained in the same manner as in Example 5 except that the raw material (F: pepper fruit frozen from pepper fruit soaked in blanching and ascorbic acid) was used as a raw material. About the obtained white pepper hall | hole, evaluation of a fragrance and evaluation of color tone were performed similarly to Example 5. FIG.

Example 12
A white pepper hole 26 g was obtained in the same manner as in Example 10 except that the raw material (F: pepper fruit frozen from pepper fruit soaked in blanching and ascorbic acid) was used as a raw material. About the obtained white pepper hall | hole, evaluation of a fragrance and evaluation of color tone were performed similarly to Example 5. FIG.

(Example 13)
As in Example 5, except that 1 ml of Viscozyme L (manufactured by Novozymes Japan Co., Ltd.) and 2 g of cellulase “Onozuka” 3S (manufactured by Yakult Yakuhin Kogyo Co., Ltd.) were used as enzymes having a plant tissue disrupting action. Pepper hall 28g was obtained. About the obtained white pepper hall | hole, evaluation of a fragrance and evaluation of color tone were performed similarly to Example 5. FIG.

(Comparative Example 2)
About the white pepper from Vietnam produced by the traditional water immersion method, evaluation of a fragrance and evaluation of color tone were performed like Example 5.

  Table 3 shows the evaluation results of the quality (fragrance and color tone) of the white peppers of Examples 5 to 13 and Comparative Example 2 described above.

(Odor analysis)
Odor analysis was performed on the white pepper of Example 8 and Comparative Example 2. As a result, while 3-methylindole (skatole) and 4-methylphenol (p-cresol) were detected from the white pepper of Comparative Example 2 produced by the traditional production method, the example in which the present invention was carried out From 8 white peppers, those fermentation odor components were not detected. This agrees with the evaluation result of the fermentation odor by the sensory test shown in Table 3.

  From the evaluation results of Examples 5 to 13 and Comparative Example 2 described above, it is understood that white pepper excellent in quality (color and flavor) can be obtained by the present invention. Furthermore, it can be seen that white pepper having a more preferable whiteness can be obtained by using the branched pepper fruit as a raw material, and by disrupting the skin by an enzymatic reaction in the presence of an antioxidant. It can also be seen that white pepper with particularly favorable whiteness can be obtained by using pepper fruits soaked with blanching and ascorbic acid, and by disrupting the peel by enzymatic reaction in the presence of an antioxidant. Here, when Example 10, Example 11, and Example 12 are compared, the evaluation shown in Table 3 shows that “color brightness” and “whiteness” are equivalent to 5 points, but the actual results Among the measured values, the white pepper produced in Example 12 was the best value. Further, when Example 10 and Example 11 were compared, Example 11 had a better value.

Claims (7)

  A method for producing white pepper, comprising: removing an peel of a pepper fruit after allowing the pepper fruit to act on an enzyme having a plant tissue-disintegrating action to break down the peel of the pepper fruit.   The method for producing white pepper according to claim 1, wherein at least one selected from the group consisting of cellulase, hemicellulase, pectinase and protopectinase is used as the enzyme having a plant tissue disrupting action.   3. Production of white pepper according to claim 1 or 2, wherein the pepper fruit is either raw pepper fruit, blanched pepper fruit, frozen pepper fruit or dried pepper fruit Method.   4. The method for producing white pepper according to claim 3, wherein the frozen pepper fruit is a pepper fruit obtained by freezing a branched pepper fruit.   The method for producing white pepper according to any one of claims 1 to 4, wherein an enzyme having a plant tissue disrupting action is allowed to act in the presence of an antioxidant.   The method for producing white pepper according to claim 5, wherein an enzyme having a plant tissue disrupting action is allowed to act on the pepper seeds immersed in the antioxidant solution.   The white pepper manufactured by the method in any one of Claims 1-6.