JP4990743B2 - White pepper and method for producing the same - Google Patents

Description

  The present invention relates to a method for producing white pepper and white pepper.

  Black pepper and white pepper are one of the important spices. Usually, black pepper is obtained by harvesting and drying the immature fruit of pepper nigrum L., while white pepper harvests the ripe fruit of pepper and removing the peel and drying it. Is obtained. White pepper is generally less expensive than black pepper because white pepper is less produced than black pepper and the aroma is refined and mild compared to black pepper.

  As a specific method for producing white pepper, for example, harvested peppercorns are filled in a hemp bag and immersed in flowing water such as a river or water such as a pond or a pool for about 7 to 14 days. The fruit of the pepper after the skin has become soft by soaking in water is transferred from the hemp bag to a colander, 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 (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 1st of the subject is unpreferable said to be fermentation odor or rot smell derived from 3-methylindole (skatole), 4-methylphenol (p-cresol), 3-methylphenol, butanoic acid, etc. by fermentation during immersion. Odor is generated, and the original elegant 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 this period, the seed surface of peppercorns (white pepper obtained by removing the peel of peppercorns as a raw material) The result is browning, which is presumed to be caused by browning 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 is filled in a hemp bag and, as described above, immersed in running water such as a river or water in a pond or a 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 traditional white pepper production method as described above, the following production method has also been proposed. For example, the raw pepper as a raw material is immersed in boiling water for 10 to 15 minutes, or blanched by steaming or the like to soften the peel, and then mechanically removed to produce white pepper (non-paste) (See Patent Document 1, p358 to 359 and p372.) The mechanical peel removal method is not a preferable production method in terms of economy because the yield decreases due to the destruction of the seeds in the removal step unless the skin is particularly consciously left. Furthermore, the method of steaming with steam is not a preferable production method in terms of flavor because the aromatic component is lost and white pepper is weak. In addition, a method for producing white pepper by dipping in boiling water for 15 to 25 minutes (branching treatment) to soften the fruit skin (see Non-Patent Document 1, p358 to 359 and p372) has been attempted. According to this method, compared with the above-mentioned traditional production method, the fermentation odor is suppressed, and a white pepper with a clear scent can be produced. However, in the method of immersing in boiling water (branching treatment), the fragrance component is scattered by the immersion in boiling water and the flavor is weakened. 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.

  Furthermore, pepper peels are removed by using an enzyme treatment together with a method of soaking in boiling water (branching treatment) as described above (Non-Patent Document 2). Many problems remain, such as yield reduction due to seed destruction in the process and problems with wastewater after enzyme treatment.

  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.
International Publication No. 07/017246 Pamphlet P. N. (Ravindran, BLACK PEPPER, THE NETHERLAND, Harwood Academic Publishers, 2000/01) Gopinathan KM & Manilal VB, Pectinolytic Decortication of Pepper (Piper nigrum L.), J. Food Sci. Technol, 2004, 41 (1), p.74-7

  To provide a method for reducing the drainage load of a reaction solution used in an enzyme reaction, making white pepper whiter without bleaching, and producing white pepper in a high yield. Furthermore, make it easy to use the peels and fruits of peppercorns as by-products.

  As a result of intensive research to solve the above-mentioned problems, the present inventors have removed the peel of peppercorn without performing a blanching treatment, and by performing an enzyme treatment, it is possible to achieve a very high color without applying a drainage load. It was found that white white pepper can be produced, and the present invention was completed.

That is, the first of the present invention is
(1) A method for producing white pepper comprising an enzyme treatment that causes an enzyme having a plant tissue disrupting action to act, wherein the fruit peel of peppercorn is removed without performing a blanching treatment before the enzyme treatment. To make white pepper,
(2) The method for producing white pepper as described above, wherein the peel of the peppercorns is mechanically removed so that substantially thin skin remains before the enzyme treatment,
(3) The method for producing white pepper as described above, wherein the peppercorns are frozen.
(4) The method for producing white pepper according to the above, using at least one selected from the group consisting of cellulase, hemicellulase, pectinase, protopectinase, and glucanase as the enzyme having a plant tissue disrupting action,
(5) The method for producing white pepper as described above, wherein the peppercorns are either raw pepperberries, frozen pepperberries or dried peppercorns,
(6) The method for producing white pepper as described above, wherein an enzyme having a plant tissue disrupting action is allowed to act in the presence of an antioxidant.
(7) The COD measurement value of the mixed liquid remaining after separating the seed part after washing after the enzyme treatment is 2000 ppm or less when converted to 290 parts by weight of water with respect to 100 parts by weight of peppercorns. A method for producing the white pepper as described above,
About. The second of the present invention is
(8) white pepper produced by the method described above,
( 9 ) a food comprising the white pepper as described above,
About.

  According to the present invention, it is possible to provide a method for reducing the drainage load of a reaction solution used during an enzyme reaction, making white pepper whiter without bleaching, and producing white pepper in a high yield. it can. Furthermore, the peels and fruits of peppercorns can be easily used as by-products.

  Hereinafter, the present invention will be described in more detail. The method for producing white pepper according to the present invention is characterized in that the peel of peppercorns is removed before the enzyme treatment, and then an enzyme having a plant tissue disrupting action is allowed to act, washed and dried. In the production method in which the enzyme treatment is performed as in the present invention, it is preferable not to perform the blanching treatment before removing the peel of the peppercorns in order to make the white pepper color whiter. In order to make the white pepper color whiter, it is also preferable to immediately remove the peel without freezing the harvested peppercorns. Moreover, it is preferable to remove the peel after freezing the peppercorns before the enzyme treatment with an enzyme having a plant tissue-disintegrating action because of easy removal of the peel.

  The peppercorns used in the present invention may be harvested from pepper (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 to harvest the peppercorns is preferably from the point of ripeness to redness, but it can be used as long as it grows to a level that is a raw material for black pepper even if it is immature. Further, immature pepper fruit and fully-ripened pepper fruit may be mixed.

  The enzyme having a plant tissue-disintegrating action used in the present invention is an enzyme that acts on cellulose, hemicellulose, pectin, protopectin, etc. in plant tissue. Specific types of enzymes include cellulase, hemicellulase, pectinase, proto A pectinase etc. are mentioned, Among these, it uses 1 type or in combination of 2 or more types. Specifically, for example, cellulase 1.5L (manufactured by Novozymes), cellulase “Onozuka” 3S (manufactured by Yakult Yakuhin Kogyo Co., Ltd.), cellulase Y-NC (Yakult Yakuhin Kogyo Co., Ltd.) are marketed as cellulases. Cellulosin AC40 (manufactured by HIBI Co., Ltd.), cellulase A “Amano” 3 (manufactured by Amano Enzyme Co., Ltd.), cellulase T “Amano” 4 (manufactured by Amano Enzyme Co., Ltd.), and the like. 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. Further, 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 the like). 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 Hibiai Co., Ltd.), etc. . Examples of the glucanase include Viscozyme L (manufactured by Novozymes). In the present invention, at least one of these enzyme preparations may be used. 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 an enzyme to act on peppercorns, when the enzyme is in a liquid state, the peppercorns as a raw material may be immersed in the enzyme solution, or the enzyme solution may be immersed in the peppercorns as a raw material. It may be sprayed or applied. In the case where the enzyme is in a powder state, for example, the peppercorns 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 enzyme used depends on the state of peppercorn as a raw material, the state of the enzyme in the enzyme product used, the strength of enzyme activity, etc., but remains in the peppercorn before enzyme treatment after removing the peel. Use an amount that can sufficiently disintegrate the skin and pulp. Further, the reaction time is not particularly limited because the thin skin on the seed surface does not proceed even if the enzyme reaction proceeds excessively, but it is preferably 1 to 72 hours from the viewpoint 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 1 hour, but it is not economical. If it is longer than 72 hours, it causes scattering of aroma components and deterioration of color.

  In the enzyme reaction, by causing the plant tissue-disrupting enzyme to act on peppercorns in the presence of an antioxidant, the degree of browning of the enzyme solution is reduced, and coloring of the seed surface (which becomes the peel of white pepper) Since it is suppressed, white pepper that is preferable in terms of color can be obtained. Therefore, the enzyme reaction is preferably performed in the presence of an antioxidant. 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.

  The blanching treatment in the present invention is a shorter time than usual for the purpose of suppressing the dissipation of aroma components and essential oil components, and suppressing the deterioration of color tone, such as by dipping in boiling water for about 15 to 30 minutes. It means a method of immersing in boiling water for about 1 to 15 minutes, and a method of leaving it in steam for 1 to 60 minutes.

  Although the manufacturing method of the white pepper of this invention is not necessarily limited, it illustrates below.

<When branching>
First, the harvested peppercorns are immersed in boiling water for about 1 to 15 minutes. It is frozen at −20 ° C. or lower, and then naturally thawed or warm water thawed, and the peel is removed using a roller-type separator such as manual separation or a pulper. At that time, it is preferable from the viewpoint of the yield that the skin is mechanically removed to such an extent that the thin skin remains substantially. Here, the thin skin is a thin skin covering the surface of the seed part that does not disintegrate even when the enzyme having the plant tissue disintegrating action of the present invention is applied. Here, mechanically removing means removing the skin using a roller-type separator such as manual separation or a pulper as described above. Then, the pepper from which the skin has been removed is sufficiently treated under conditions such that an enzyme having a plant tissue disrupting action such as cellulase works. After the enzyme treatment, it is washed by the usual method for white pepper production, such as continuous jet water flow or a combination of rotating brush and running water. The white pepper that has been washed (washed) 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 white pepper can be obtained by ordinary grinding methods. In addition, white pepper that has been washed (washed) is a rotary stone mill grinder (eg, mascolloider (made by Masuko Sangyo Co., Ltd.)), a high-speed rotary blade grinder (eg: Comitolol (made by Assur)), rotary blade It may be used in the form of a paste using a type food cutter or the like. Water may be added at the time of grinding, and depending on the amount of water added, it becomes mash, paste or liquid, and the shape is not specified.

<When not branching>
First, the harvested peppercorns are frozen at −20 ° C. or lower, then naturally thawed or thawed with warm water, and the peel is removed using a roller-type separator such as manual separation or a pulper. At that time, it is preferable from the viewpoint of the yield to remove the pericarp to such an extent that the thin skin remains substantially. Then, it is sufficiently treated under conditions where an enzyme having a plant tissue disrupting action such as cellulase works. After the enzyme treatment, it is washed by the usual method for white pepper production, such as continuous jet water flow or a combination of rotating brush and running water. The white pepper that has been washed (washed) 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 white pepper can be obtained by ordinary grinding methods. In addition, when removing the peel of the harvested pepper fruit immediately, it is not necessary to freeze in particular. In addition, white pepper that has been washed (washed) is a rotary stone mill grinder (eg, mascolloider (made by Masuko Sangyo Co., Ltd.)), a high-speed rotary blade grinder (eg: Comitolol (made by Assur)), rotary blade It may be used in the form of a paste using a type food cutter or the like. Water may be added at the time of grinding, and depending on the amount of water added, it becomes mash, paste or liquid, and the shape is not specified.

  The white pepper of the present invention is used for flavoring noodles, flavoring hams and sausages, flavoring dressings, and the like, like ordinary black pepper and white pepper.

  EXAMPLES Hereinafter, the present invention will be described more specifically with reference to examples. However, the present invention is not limited to these examples. In the examples, “parts” and “%” are based on weight.

<Measurement of color difference of white pepper>
The white pepper obtained in Examples and Comparative Examples was pulverized at 25000 rpm for 5 minutes using a wonder blender (model number: WB-1, manufactured by Osaka Chemical Co., Ltd.), and then the white pepper powder applied to an 80 mesh sieve was Nippon Denshoku. The color difference was measured with Z-II OPTICAL SENSOR manufactured by Kogyo Co., Ltd.

<Odor analysis of white pepper>
The white pepper obtained in Examples and Comparative Examples was pulverized at 25000 rpm for 5 minutes using a wonder blender (model number: WB-1, manufactured by Osaka Chemical Co., Ltd.), and then white pepper powder applied to an 80 mesh sieve was placed in a vial. Fill, add distilled water, adsorb the components in the solid-liquid dispersion system to Twister (Gestel Co., Ltd.), heat desorber TDS (Gestel Co., Ltd.) and 5873 type MS detector (Agilent Technology Co., Ltd.) The analysis was carried out using a 6890N type GC (manufactured by Agilent Technologies) equipped with 3-methylindole (skatole) and 4-methylphenol (p-cresol), which are representative components of fermentation odor of white pepper. It evaluated by GC-MS.

(Example 1 ; Reference Example ) With blanching treatment and with peel removal After blanching by immersing in boiling water at 100 ° C for 8 minutes, peel the skin by hand with 100 parts by weight of pepper frozen at -20 ° C. As a result of removal, the seed part and the slight flesh part stuck to the seed part and the thin skin were combined to a weight of 46 parts by weight. 46 parts by weight of the seeds were 23 parts by weight of water and enzyme 1 (trade name: Viscozyme L, manufactured by novozymes) 0.046 part by weight and enzyme 2 (trade name: Celluclast 1.5 L, manufactured by novozymes) 0.046 part by weight. The mixture was added to the mixed solution and stirred at 45 ° C. for 3 hours. Thereafter, the seed part was separated from the peppercorns, and the weight and COD value of the remaining enzyme-treated mixture were measured. The result was a weight of 26 parts by weight and a COD value of 18000 ppm. Next, in order to wash the seed part separated with the sieve, the seed part was washed with 120 parts by weight of water (because it was washed with three times the amount of water as the seed part). The seed part was separated after washing, and the COD measurement value of the remaining liquid mixture was 500 ppm (Table 1). The drainage is both the liquid left after separating the seeds after the enzyme treatment and the liquid left after separating the seeds after washing the separated seeds. The COD value as a result of using 143 parts by weight of water with respect to 100 parts by weight was 3616 ppm. Further, when 147 parts by weight of water was added and the total amount of water with respect to 100 parts by weight of pepper was 290 parts by weight, the COD value was 1783 ppm. Finally, the seed part separated above was sun-dried for 3 days and dried to obtain 22.8 parts by weight of white pepper. The color and smell of the obtained white pepper powder are summarized in Table 1.

(Example 2) No blanching treatment, with peel removal When the peel was removed by hand with 100 parts by weight of peppers frozen at -20 ° C without branching, the seeds and seeds were stuck. A total of 42 parts by weight, including the slight flesh and thin skin. 42 parts by weight of the seeds were 21 parts by weight of water and enzyme 1 (trade name: Viscozyme L, manufactured by novozymes) 0.042 part by weight and enzyme 2 (trade name: Celluclast 1.5 L, manufactured by novozymes) 0.042 weight The mixture was added to the mixed solution and stirred at 45 ° C. for 3 hours. Thereafter, the seed part was separated from the peppercorns, and the weight and COD value of the remaining enzyme-treated mixture were measured. The result was a weight of 26 parts by weight and a COD value of 18000 ppm. Subsequently, the seed part was washed with 120 parts by weight of water in order to wash the seed part separated through the sieve. The seed part was separated after washing, and the COD measurement value of the remaining liquid mixture was 500 ppm (Table 1). The drainage is both the liquid left after separating the seeds after the enzyme treatment and the liquid left after separating the seeds after washing the separated seeds. The COD value as a result of using 141 parts by weight of water with respect to 100 parts by weight was 3106 ppm. Further, when 149 parts by weight of water was added and the total amount of water with respect to 100 parts by weight of pepper was 290 parts by weight, the COD value was 1510 ppm. Finally, the seed part separated above was sun-dried for 3 days and dried to obtain 22.0 parts by weight of white pepper. The color and smell of the obtained white pepper powder are summarized in Table 1.

(Comparative Example 1) With blanching treatment, without skin removal After blanching by immersing in boiling water at 100 ° C for 8 minutes, 100 parts by weight of pepper frozen at -20 ° C, without removing the skin 50 parts by weight of water and enzyme 1 (trade name: Viscozyme L, manufactured by novozymes) 0.1 part by weight and enzyme 2 (trade name: Celluclast 1.5L, manufactured by novozymes) 0.1 part by weight , And stirred at 45 ° C. for 3 hours. Then, the seed part was separated with the peppercorns, and the weight and COD value of the remaining enzyme-treated mixture were measured. The weight was 55.6 parts by weight and the COD value was 18000 ppm. Subsequently, the seed part was washed with 240 parts by weight of water in order to wash the seed part separated with the sieve. After washing, the seed part was separated, and the COD measurement value of the remaining mixed solution was 15000 ppm (Table 1). The drainage is both the liquid left after separating the seeds after the enzyme treatment and the liquid left after separating the seeds after washing the separated seeds. The COD value as a result of using 290 parts by weight of water with respect to 100 parts by weight was 15564 ppm. Finally, the seed part separated above was sun-dried for 3 days and dried to obtain 22.3 parts by weight of white pepper. The color and smell of the obtained white pepper powder are summarized in Table 1.

(Comparative Example 2)
Table 1 summarizes the color and smell of Malaysian white pepper powder (trade name: Premium Pepper White, manufactured by Kaneka Sun Spice Co., Ltd.) produced by the traditional water immersion method.

Claims (9)

  A method for producing white pepper comprising an enzyme treatment that causes an enzyme having a plant tissue disrupting action to act, wherein the white pepper is removed before the enzyme treatment without performing a branching treatment. Manufacturing method.   2. The method for producing white pepper according to claim 1, wherein the peel of the peppercorns is mechanically removed so that a thin skin remains substantially before the enzyme treatment.   The method for producing white pepper according to claim 1 or 2, wherein the peppercorns are frozen.   The production of white pepper according to any one of claims 1 to 3, wherein at least one selected from the group consisting of cellulase, hemicellulase, pectinase, protopectinase, and glucanase is used as the enzyme having a plant tissue disrupting action. Method.   The method for producing white pepper according to any one of claims 1 to 4, wherein the peppercorns are either raw peppercorns, frozen pepperberries or dried peppercorns.   The method for producing white pepper according to any one of claims 1 to 5, wherein an enzyme having a plant tissue disrupting action is allowed to act in the presence of an antioxidant.   The COD measurement value of the mixed liquid remaining after separating the seed part after washing after the enzyme treatment is 2000 ppm or less when converted to 290 parts by weight of water with respect to 100 parts by weight of peppercorns. The manufacturing method of the white pepper in any one of -6.   The white pepper manufactured by the method in any one of Claims 1-7. A food comprising the white pepper according to claim 8 .