Title of Invention

"A PROCESS FOR PREPARATION OF WHITE PEPPER FROM BLACK PEPPER"

Abstract The present invention relates to a process for preparation of white pepper from black pepper. Pepper is the dried fruit of the perennial climbing vine, Piper nigrum L (Piperaceae). It is grown mainly in India, Indonesia, Malaysia, Sri Lanka, Vietnam and Brazil. The annual production of pepper is 2,12,200 tonnes of which black pepper accounts for 1,68,700 and white peeper 43,500 tonnes respectively. Sarawak, Brazilian, Jamaican and Indian are the major types of black pepper in world trade. Black pepper is made by sun drying of fully matured green pepper. The spikes are harvested and left overnight in a heap. The berries are separated from stalks by trampling and rubbing by hand. The separated berries are dried in the sun. Mechanical drying is also practiced. White pepper is preferred to black pepper in some western countries. It is used as table pepper and also for cream soups, white pickles and sea food salad, casseroles of chicken, egg, fish etc., It is used in products like mayonnaise where the black specks from the skin of black pepper is not desired. References of making white pepper by traditional method and improved methods are available. Traditionally white pepper is made by retting method. The fully ripened green pepper is filled into gunny bags and soaked in running water for 8-10 days for the softening of the outer skin. After softening of the berries, the skin is separated by trampling followed by washing and sun drying. This method is followed in white pepper producing countries.
Full Text The present invention relates to "A process for preparation of white pepper from black pepper".
Pepper is the dried fruit of the perennial climbing vine, Piper nigrum L (Piperaceae). It is grown mainly in India, Indonesia, Malaysia, Sri Lanka, Vietnam and Brazil.
The annual production of pepper is 2,12,200 tonnes of which black pepper accounts for 1,68,700 and white peeper 43,500 tonnes respectively. Sarawak, Brazilian, Jamaican and Indian are the major types of black pepper in world trade.
Black pepper is made by sun drying of fully matured green pepper. The spikes are harvested and left overnight in a heap. The berries are separated from stalks by trampling and rubbing by hand. The separated berries are dried in the sun. Mechanical drying is also practiced.
White pepper is preferred to black pepper in some western countries. It is used as table pepper and also for cream soups, white pickles and sea food salad, casseroles of chicken, egg, fish etc., It is used in products like mayonnaise where the black specks from the skin of black pepper is not desired. References of making white pepper by traditional method and improved methods are available. Traditionally white pepper is made by retting method. The fully ripened green pepper is filled into gunny bags and soaked in running water for 8-10 days for the softening of the outer skin. After softening of the berries, the skin is separated by trampling followed by washing and sun drying. This method is followed in white pepper producing countries.
In the improved method, skin of the mature pepper is removed by cooking the berries in boiling water for a known time followed by; passing the berries through a fruit pulper using a suitable sieve. CFTRI has developed a process for making white pepper from green pepper.
It may be mentioned that there is undesirable retted smell in the white pepper made by the retting process, and also the process is time consuming and

labour intensive. In the cooking method, sulphur dioxide is used to improve the colour of the white pepper and residual sulphur di oxide is not acceptable.
Production of white pepper starting with dry black pepper as the raw material can be considered a difficult task and as per published literature there are two approaches in this regard. It is reported that white pepper can also be prepared by treatment with alkali and a microbial decortication process has also been attempted. No commercially viable operation exists. Reference can be made to US Patent No. 6277424 - 2001 which deals with a pepper seed polishing machine useful for the removal of outer skin from dry black pepper. Polishing or rubbing of the dry outer skin of pepper between seed and metal surface results in white pepper. Reference can be made to a Indian Patent No. 174766-1995, "An improved process for the preparation of white pepper" In the polishing method, there is the disadvantage of incomplete skin removal or breakage of berries and loss of kernel portion i.e. pepper constituents into the skin portion and the end product will have a rough surface. In the Indian patent mentioned above, a mineral acid is used during processing. This is objectionable for use in the material meant for human consumption. Reference can be made to a patent application by the present authors wherein black pepper berries are softened with the application of wet heat followed by soaking the berries in a solution of multi enzymes for a period of up to 10 days followed by mechanical deskinning, washing and improvement of color and drying. The advantages of the present invention are avoiding thermal treatment of berries such as boiling in water or exposure to steam which helps in improving the color of the finished product namely white pepper also, an enzyme mixture consisting of a multienzyme preparation containing cellulase, hemicellulase, pectinase, arabinase, b-glucanase and xylanase having an activity of 7500
pectinase units supplemented with a protease preparation which helps in faster softening of the berries.
The main objective of the present invention is to provide a process for preparation of white pepper from black pepper which obviates the drawbacks as detailed above.
Accordingly the present invention relates to a process for preparation of white pepper from black pepper comprising:
a) dipping the graded black pepper berries in hot water at a temperature ranging 80-100°C for a period of 40-50 minutes,
b) characterized in that soaking the black pepper berries in enzymes selected from cellulase, hemicellulase, pectinase, arabinase, ß-glucanase and xylanase either alone or in any combination or a commercially available multi-enzyme system having an activity of 7500 pectinase units /gram, at a enzyme-pepper ratio of 0.2 to 100 to 1-100,
c) supplementing with the addition of a commercial protease enzyme such as herein described having an activity of 90,000 units at a level of 10-50% of enzyme mixture at a pH of 4.0-6.0 and a temperature 40-50°C for a period of 2-8 hours,
d) holding of said berries in the enzyme solution at room temperature for a period ranging 3-7 days,
e) pulping the enzyme soaked berries to remove the outer skin,
f) washing the deskinned berries and keeping the said berries soaked in an aqueous solution containing 0.2-1% in 250-1000 ppm chlorine or citric acid for a period ranging 10-24 hours,
g) drying deskinned berries in a mechanical dryer at 50-60°C for a period ranging 6-8 hours,
h) winnowing and sieving of dry deskinned pepper berries in sieves of suitable mesh of 3-6 mm diameter to obtain white pepper.

In an embodiment of the process the commercial multi enzyme used for treating black pepper is a preparation containing enzymes such as pentasonase, p-glucanase, hemicellolase and pectinase with an activity range of 50-120 fungal p-glucanase unit/g and pectinase 5000-12000 psu/g, the enzyme preparation being used at a level of 0.2- 1% on weight of dry black pepper.
In an another embodiment of the process the multi enzyme mixture is applied on to the surface of graded and preconditioned black pepper berries, at a dose of 0.2: 100 to 1 : 100 by weight of pepper and the treated pepper is held in a rigid or flexible containers for a period of up to 8 days to facilitate loosening of the skin.
In yet an another embodiment of the process the loosened skin from enzyme treated pepper berries is washed off by manual rubbing assisted with a flow of water.
The process consists of the following steps. Bold black pepper is size graded by passing through suitable sieves of 3-6 mm dia. The sieve graded berries are then subjected to density grading by using salt solutions of 5-20%. The graded pepper berries are conditioned by soaking in water overnight and holding the drained berries in cold (0 -10°C) for a period of up to 48 hours.
The berries are stirred up under vacuum to facilitate loosening of the skin followed by surface abrasion and treatment with cell wall degrading enzymes supplemented with a protease enzyme. Aqueous enzyme solution is added to the berries and pH is adjusted by using permitted citric acid. The Enzyme preparations consisting of a mixture of cellulase, hemicellulase, pectinase, arabinase, p-glucanase ,xylanase and protease are used for the softening of the skin. Optimization of the concentration of the enzyme, pH, temperature and contact time improves the color of the berries.
The enzyme treated berries are passed through a pulper or worked up manually under a flow of water to remove the skin and obtain the de-skinned berries. The berries are kept immersed in an acidic aqueous solution/chlorinated
water which helps to improve the color of the white pepper. The berries are dried mechanically at a temperature of 40-60° C for about six hours to reduce the moisture to 8-10%. Alternatively, sun drying of the berries can be practiced if weather conditions are favourable. The dried white pepper is subjected to cleaning and grading to separate shriveled and undersized berries, if any, and obtain superior grade white pepper.
Novelty
The outer skin of black pepper is very tough and difficult to remove. The berries are preconditioned with water and held in cold temperature and then subjected to vacuum, followed by controlled mechanical abrasion, to facilitate action of enzyme subsequently.
A cell-wall degrading enzyme mixture in supplementation with another enzyme preparation containing protease is used to thoroughly loosen the skin of the preconditioned berries.. The color of the de-skinned berries is improved by conditioning in an aqueous acidic solution containing chlorine and subsequently dried to obtain white pepper with good aroma and off- white color.
By the application of the proposed process, white pepper can be prepared in all seasons irrespective of harvesting season of green pepper i.e. only during December to February months in a year. The traditional methods reported so far require collection of fully matured green pepper berries during harvesting months.
By supplementing the enzyme mixture with protease enzyme, the number of days taken for softening of the berries could be reduced .
The following examples are given by way of illustration of the present invention and therefore should not be construed to limit the scope of the present invention.
EXAMPLE 1
Black pepper purchased from local market was graded using sieves. Pepper berries retained on 4mm sieve (+4mm) were taken and subjected to density grading with salt water (12%). The floaters and sinkers (bold) were separated. The pepper berries of +4mm and sinkers in 12% salt water (200g) were subjected to vacuum (18-24 inches) for 60 minutes. The drained berries were soaked in 200 ml water containing 0.2g citric acid and 2 g of commercial multi enzyme preparation (1g Energex +1g Protease). Temperature of the water at the time of adding enzyme was 50°C & the sample was manually mixed periodically once in 12 hours. The pepper berries were checked for softening of the outer skin. At the end of 8 days, the berries had the outer skin completely softened. The softened berries were rubbed well on a wire mesh screen and washed with water. The washed berries were soaked overnight in 500 ppm chlorine solution and dried in the sunlight to yield 135g of white pepper with a moisture of content of 10%.
EXAMPLE 2
Black pepper size graded (+4mm) and density graded as described in Example 1 (1 kg) was pre-soaked in water overnight and then stored in cold (5°C) for 24 hours subjected to vacuum (20 inches) for 90 minutes followed by surface abrasion and treated with enzyme a mixture of two commercial preparations [Energex 0.7g+ protease0.3g] with citric acid 2g in 2000 ml water at 50°C. The sample was mixed well. After 9 days, the berries were softened. The softened berries were passed through fruit pulper and washed with water. The deskinned berries were given a colour improving treatment by soaking in 500 ppm chlorine water for 24 hours and dried in the mechanical dryer to yield 650g of dried white pepper with a moisture content of 10%.
The main advantages of the present process invention are:
1 The process delivers white pepper free from musty odour compared to traditional retting method.
2. By this method, white pepper can be produced throughout the year as the readily available black pepper is the raw material for processing. In contrast to this, the traditional method of making white pepper is confined to the harvesting season of mature green pepper.
3. Synergistic action of two commercial enzyme preparations hastens the process of skin softening..
4. Objectionable chemicals like mineral acids are not employed in processing.




We claim
1. A process for preparation of white pepper from black pepper comprising:
i) dipping the graded black pepper berries in hot water at a temperature ranging 80-100°C for a period of 40-50 minutes,
j) characterized in that soaking the black pepper berries in enzymes selected from cellulase, hemicellulase, pectinase, arabinase, ß-glucanase and xylanase either alone or in any combination or a commercially available multi-enzyme system having an activity of 7500 pectinase units /gram, at a enzyme-pepper ratio of 0.2 to 100 to 1-100,
k) supplementing with the addition of a commercial protease enzyme such as herein described having an activity of 90,000 units at a level of 10-50% of enzyme mixture at a pH of 4.0-6.0 and a temperature 40-50°C for a period of 2-8 hours,
I) holding of said berries in the enzyme solution at room temperature for a period ranging 3-7 days,
m) pulping the enzyme soaked berries to remove the outer skin,
n) washing the deskinned berries and keeping the said berries soaked in an aqueous solution containing 0.2-1% in 250-1000 ppm chlorine or citric acid for a period ranging 10-24 hours,
o) drying deskinned berries in a mechanical dryer at 50-60°C for a period ranging 6-8 hours,
p) winnowing and sieving of dry deskinned pepper berries in sieves of suitable mesh of 3-6 mm diameter to obtain white pepper.
2. A process as claimed in claim 1, wherein the commercial multi enzyme used for treating black pepper is a preparation containing enzymes such as pentasonase, ß-glucanase, hemicellolase and pectinase.
3 A process for preparation of white pepper from black pepper substantially as herein described with reference to the examples accompanying this specification.



Documents:

470-DEL-2004-Abstract (29-10-2009).pdf

470-del-2004-abstract.pdf

470-DEL-2004-Claims (29-10-2009).pdf

470-del-2004-claims.pdf

470-DEL-2004-Correspondence-Others (29-10-2009).pdf

470-del-2004-correspondence.pdf

470-del-2004-correspondene-others.pdf

470-del-2004-correspondene-po.pdf

470-DEL-2004-Description (Complete) (29-10-2009).pdf

470-del-2004-description (complete).pdf

470-del-2004-description.pdf

470-DEL-2004-Form-1 (29-10-2009).pdf

470-del-2004-form-1.pdf

470-del-2004-form-18.pdf

470-del-2004-form-2.pdf

470-DEL-2004-Form-3 (29-10-2009).pdf

470-del-2004-form-3.pdf

470-del-2004-form-5.pdf

470-del-2004-form1.pdf

470-del-2004-form2.pdf

470-del-2004-form3.pdf

470-del-2004-form5.pdf


Patent Number 238794
Indian Patent Application Number 470/DEL/2004
PG Journal Number 9/2010
Publication Date 26-Feb-2010
Grant Date 22-Feb-2010
Date of Filing 16-Mar-2004
Name of Patentee COUNCIL OF SCIENTIFIC AND INDUSTRIAL RESEARCH
Applicant Address RAFI MARG,NEW DELHI 110001,INDIA.
Inventors:
# Inventor's Name Inventor's Address
1 HALAGUR BOGEGOWDA SOWBHAGYA CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTITUTE, MYSORE-13,INDIA.
2 SATHYAGALAM RANGANATHA DESIKACHARYA SAMPATHEE CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTITUTE, MYSORE-13,INDIA
PCT International Classification Number A23 L 1/00
PCT International Application Number N/A
PCT International Filing date
PCT Conventions:
# PCT Application Number Date of Convention Priority Country
1 NA