| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide a method for producing white pepper by which white pepper becomes free from flavor deterioration and the like caused by long-term soak in water, branching or the like, the white pepper is more whitened, the production cost of the white pepper is more decreased than that by a conventional method, also the white pepper is efficiently produced, and the husks and the kernel of peppercorn become readily usable as by-products. <P>SOLUTION: The white pepper has no foul odor, has ≥15,000 [Pa*S] of the total of peak areas of 1,8-cineol, α-phellandrene, and β-phellandrene, detected by a GC-FID, and has an outer seed coat and an inner seed coat. <P>COPYRIGHT: (C)2011,JPO&INPIT |
