| abstract |
White pepper of high quality, which is superior in color and flavor to those of white pepper produced by a conventional method, and in which also an aspect of hygiene is improved is obtained. A method for producing white pepper from pepper (Piper nigrum L.) seeds is as follows. An enzyme having an action of degrading plant tissue such as cellulase, hemicellulase, pectinase or protopectinase is allowed to act on fresh pepper seeds, blanched pepper seeds, frozen pepper seeds or dried pepper seeds, preferably blanched pepper seeds to degrade outer skin of pepper seeds. Then, while the outer skin is removed, the pepper seeds are washed by a jet water flow or a combination of rotary brushing and flowing water, and dried by sun drying, circulation drying, mechanical drying or the like. |