Title of Invention	A PROGESS FOR PREPARING WHITE PEPPER
Abstract	An enzymatic system comprising of one or more enzymes was developed to result in the softening of mature green pepper or conversion of black pepper to white pepper.

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A PROCESS FOR PREPARING WHITE PEPPER This invention relates to a process for the production of white pepper by enzymatic method. BACKGROUND Generally, green berries are harvested to be processed into white pepper. Motorized thresher separates the stalks from the berries by threshing the berries The berries are then filled into jute bags and soaked in fresh running water to remove the pericarp. Alternatively, they are filled in HDPE soaking tanks with circulating water or brine. This process of retting, generally, takes about two weeks. The retted berries are washed repeatedly to remove the pericarp. They are later sun dried immediately for three to four days. In some cases the black pepper is also converted to white pepper using certain bleaching chemicals. In both the above processes, it is either time consuming or not an Eco-friendly method. Now surprisingly, it has been found that the time and yield can be dramatically improved, if the green berries or black pepper were treated with an enzyme or a combination of enzyme preparation. Accordingly the present invention provides a process for preparing white pepper by comprising of the following steps -(a) soaking pepper berries with water, (b) adding enzyme preparation to the soaked berries and incubating at 25-40T for 4 to 96 hours, (c) washing said enzyme by repeated water washes, (d) drying the treated berries to get white pepper (e) if desired, grinding the white pepper to fine powder Said pepper berries are selected from green or black berries. The water used for soaking is optionally acidified to pH 3.0 to 7.0. Said enzyme preparation is dosed at 0.1 - 1.5 % (w/w). Said enzyme preparation is selected from Pectinase, cellulase or a mixture of these. DETAILED DESCRIPTION OF THE INVENTION The present invention provides an improved enzymatic method for the production of white pepper, wherein, the mature green berries or black pepper is treated with an enzyme preparation. Preferably, the enzyme treatment is carried out at a pH optimum for the enzyme preparation. In a preferred embodiment of the method according to this invention was an enzyme preparation employed on the green berries. In another preferred embodiment of the method according to this invention was an enzyme preparation employed on the black pepper. The relation of the enzyme treatment time depends on enzyme dosage and temperature. To see any effect, due to enzymatic process, treatment time is longer with decreasing enzyme dosage. Under normal operational conditions, an enzyme treatment time of 24 hours or less i.e., 10 - 20 hours is sufficient for achieving the maximum effect to produce white pepper from green berries and a treatment time of 96 hours or less is sufficient to produce white pepper from black pepper. In order to have a better understanding of this invention and to illustrate also best modes thereof, the following examples are provided which are not intended to be limiting. ft Unless otherwise specified herein, the examples of the present invention were performed with use of enzymes like Pectinase OK, Pectinase MK. Pectinase KK, Pectinase CCM and Cellulase ZKL, all of which may be obtained from Biocon India Limited, bidia. The enzyme preparation contained considerable activities notably, pectinase and cellulase. Example 1 The effects of different commercial enzyme preparation on green berries were demonstrated. The details of the experiment are as follows. Soaking: 50 g green berries 50 ml of acidified water (pH 4.5 using acetic acid) just sufficient for complete wetting of the green berries. 30 deg. C. 4-24 hours Enzymes: Pectinase OKL (Pectinase) Pectinase MKL (Pectinase) Cellulase ZKL (Cellulase) Combination of OKL & MKL Combination of OKL & ZKL Combination of OKL, MKL & ZKL Dosage: 0.1, 0.25, 0.5, 1.0 & 2.0 % (w/w) on green berries. Analysis: After every 4 hours, sample of enzyme treated and control (non-enzyme treated) green berries were crushed between the index finger and thumb to see easy peeling of pericarp. Enzyme inactivation: Wash the enzyme treated berries in water for 10 minutes to remove all traces of enzyme and acetic acid. The results are tabulated below (Table 1). Soaking: 200 g black pepper. 150 ml of acidified water (pH 4.5 using acetic acid) just sufficient for complete wetting of the black pepper. 30 deg. C. 1-4 days. Enzymes: Pectinase OKL (Pectinase) Pectinase CCM (Pectinase) Combination of Pectinase OKL & CCM Dosage: 0.1, 0.25,0.5 & 1.0 % (w/w) on black pepper. Analysis: After every 24 hours, sample of enzyme treated black pepper was washed under slow running water against a wide mesh screen for 5 - 10 minutes. The washed pepper was dried at room temperature. The results are tabulated below (Table 2). We claim: 1. A process for preparing white pepper by comprising of the following steps - (a) Soaking pepper berries with water, (b)Adding enzyme preparation to the soaked berries and incubating at 25-40°C for 4 to 96 hours (c )Washing said enzyme by repeated water washes, (d)Drying the treated berries to get white pepper, (e) if desired, grinding the white pepper to fine powder. 2. A process as claimed in claim 1 wherein said pepper berries are selected frijol green or black berries. 3. A process as claimed in claim 1 wherein the water used for soaking is optionally acidified to pH 3.0 to 7.0. 4. A process as claimed in claim 1 wherein said enzyme preparation is dosed at 0.1 -1.5%(w/w). 5. A process as claimed in claim 1 wherein said enzyme preparation is selected from pectin’s, cellulose or a mixture of these. 6. A process for preparing white pepper substantially as herein described with reference to the foregoing examples.

Documents:

0101-mas-2001 abstract-duplicate.pdf

0101-mas-2001 abstract.pdf

0101-mas-2001 claims-duplicate.pdf

0101-mas-2001 claims.pdf

0101-mas-2001 correspondence-others.pdf

0101-mas-2001 correspondence-po.pdf

0101-mas-2001 description (complete)-duplicate.pdf

0101-mas-2001 description (complete).pdf

0101-mas-2001 form-1.pdf

0101-mas-2001 form-13.pdf

0101-mas-2001 form-19.pdf

0101-mas-2001 form-26.pdf

0101-mas-2001 form-3.pdf