Processed illicium verum, use thereof, and method for production thereof

Abstract

The invention provides processed illicium verum and a method for manufacturing the same, which can retain the fresh and cool fragrance of illicium verum oranges and reduce the undesirable fragrance similar to shikii. This processed illicium verum is obtained by treating illicium verum with superheated steam under conditions of a steam pressure of 0.2-0.5 MPa G (inclusive), an oxygen concentration of 2.4% or more, a temperature of 185-235 DEG C (inclusive), and a treatment time of 5-22 seconds (inclusive). The invention further relates to a manufacturing method of the processed illicium verum. The manufacturing method comprises the step of carrying out superheated steam treatment on the illicium verum under the conditions.

Description

TECHNICAL FIELD

[0001] The present application relates to processed star anise, uses thereof, and a method for manufacturing the same. BACKGROUND

[0002] Star anise is a spice obtained by drying the fruit of Illicium verum, and is also called "star anise". Star anise is a spice that has been used since ancient times as a spice or to impart flavor to cooking.

[0003] On the other hand, as a sterilization method for spices, a treatment method using superheated steam has been known in the past. By treating an object with steam heated to a temperature above the saturation temperature (superheated steam), a high sterilization effect can be obtained in a short time.

[0004] For example, in Patent Literature 1, a processed spice obtained by treating a non-pulverized spice or a spice having a particle size of 840 μm or more with superheated steam at a pressure of steam of less than 0.30 MPa G, an oxygen concentration of higher than 4.0% and 8.0% or less, and a superheat degree of 70°C or higher and 120°C or lower is described. In Patent Literature 1, it is described that the superheated steam treatment under the above conditions imparts an aromatic flavor to the spice.

[0005] In Patent Literature 2, a processed cinnamon obtained by treating cinnamon with superheated steam under conditions of a steam pressure of 0.3 MPa G or more and less than 0.5 MPa G, an oxygen concentration of 3.0% or more, a superheat degree of 35°C or more and 120°C or less, and a treatment time of less than 120 seconds is described. According to Patent Literature 2, the processed cinnamon suppresses the astringency peculiar to cinnamon and improves the natural sweetness.

[0006] PRIOR ART DOCUMENTS

[0007] PATENT LITERATURE

[0008] Patent Literature 1: Japanese Patent Application Publication No. 2016-013077

[0009] Patent Literature 2: International Publication WO2021 / 230338 SUMMARY

[0010] PROBLEMS TO BE SOLVED BY THE INVENTION

[0011] Illicium anisatum is a plant belonging to the genus Illicium, like Illicium verum. The leaves and bark of Illicium anisatum have a unique aroma and are used as a raw material for incense and joss sticks in Japan.

[0012] Star anise has a refreshing citrus-like aroma reminiscent of oranges, and on the other hand, has an aroma similar to that of sassafras. The aroma of star anise similar to that of sassafras is sometimes perceived as an unpleasant odor.

[0013] Therefore, the present application provides a processed star anise, a method for producing the same, and a use of the processed star anise, which suppresses an undesirable aroma similar to that of sassafras while maintaining a desirable aroma reminiscent of citrus-like oranges of star anise.

[0014] Technical solution for solving the technical problem

[0015] The present inventors have surprisingly found that a processed star anise, which suppresses an undesirable aroma similar to that of sassafras while maintaining a desirable aroma of star anise, can be obtained by subjecting star anise to superheated steam treatment under prescribed conditions, thereby completing one or more embodiments of the present application.

[0016] [1] A processed star anise,

[0017] The star anise is subjected to superheated steam treatment under conditions of a water vapor pressure of 0.2 MPa G or more and 0.5 MPa G or less, an oxygen concentration of 2.4% or more, a temperature of 185°C or more and 235°C or less, and a treatment time of 5 seconds or more and 22 seconds or less.

[0018] [2] A composition for enhancing the flavor of sansho and / or zanthoxylum,

[0019] The processed star anise of [1] is included.

[0020] [3] A seasoning containing soy sauce, comprising:

[0021] soy sauce; and

[0022] the processed star anise of [1] in an amount of 0.01 mass% or more and 1 mass% or less with respect to the soy sauce.

[0023] [4] A composition for reducing an unpleasant odor of a food product manufactured by performing a pressurized heat treatment in a container,

[0024] The processed star anise of [1] is included.

[0025] [5] A method for producing a processed star anise,

[0026] The star anise is subjected to superheated steam treatment under conditions of a water vapor pressure of 0.2 MPa G or more and 0.5 MPa G or less, an oxygen concentration of 2.4% or more, a temperature of 185°C or more and 235°C or less, and a treatment time of 5 seconds or more and 22 seconds or less.

[0027] [6] The method according to [5],

[0028] The treatment using the superheated water vapor is performed using a rotary valve type device.

[0029] [7] A method for enhancing the flavor of sansho and / or zanthoxylum,

[0030] comprising mixing the processed star anise of [1] with sansho and / or zanthoxylum.

[0031] [8] Use of the processed star anise of [1] for enhancing the flavor of sansho and / or zanthoxylum.

[0032] [9] A food composition,

[0033] containing the processed star anise of [1] and sansho and / or zanthoxylum.

[0034]

[10] The processed star anise according to [1],

[0035] for use in enhancing the flavor of sansho and / or zanthoxylum.

[0036]

[11] Use of the processed star anise of [1] in the manufacture of an additive for enhancing the flavor of sansho and / or zanthoxylum.

[0037]

[12] A method for reducing the unpleasant odor of a food product manufactured by performing a pressurized heat treatment in a container, comprising:

[0038] accommodating the processed star anise of [1] in the container together with a food material and sealing; and

[0039] performing a pressurized heat treatment on the container to manufacture a pressurized heat treated food product.

[0040]

[13] Use of the processed star anise of [1] for reducing the unpleasant odor of a food product manufactured by performing a pressurized heat treatment in a container.

[0041]

[14] A pressurized heat treated container-packed food product, comprising:

[0042] a container; and

[0043] a food product accommodated in the container and sealed, in combination with the processed star anise of [1].

[0044]

[15] The processed star anise according to [1],

[0045] for use in reducing the unpleasant odor of a food product manufactured by performing a pressurized heat treatment in a container.

[0046]

[16] The use of the processed star anise of [1] in the production of an additive for reducing an unpleasant odor of a food product produced by a pressurized heat treatment in a container.

[0047] This specification includes the disclosure of Japanese Patent Application No. 2023-41820, on which priority this application is based.

[0048] In addition, all publications, patents, and patent applications cited in this specification are incorporated by reference herein in their entirety.

[0049] Effects of the Invention

[0050] The processed star anise disclosed in this specification suppresses an undesirable aroma similar to that of manjushaka while maintaining a preferred aroma of citrus freshness reminiscent of star anise.

[0051] According to the production method of the processed star anise disclosed in this specification, it is possible to produce a processed star anise having the above-mentioned preferred properties.

[0052] The processed star anise disclosed in this specification, or the composition for enhancing the flavor of sansho and / or zanthoxylum disclosed in this specification, can enhance the flavor of sansho and / or zanthoxylum by being combined with the same.

[0053] The sauce-containing seasoning disclosed in this specification can be appropriately used for seasoning various dishes such as meat dishes.

[0054] The processed star anise disclosed in this specification, or the composition for reducing the unpleasant odor of a food product produced by a pressurized heat treatment in a container disclosed in this specification, can reduce the unpleasant odor peculiar to a food product produced by a pressurized heat treatment in a container by filling and sealing the processed star anise or the composition together with a food material in a container and performing a pressurized heat treatment. DETAILED DESCRIPTION

[0055] Hereinafter, the present application will be further described in detail.

[0056] <Star Anise>

[0057] In this specification, star anise refers to a spice obtained by drying the fruit of Illicium verum, and can be in a form of unground (whole grain) or a ground form.

[0058] In one or more embodiments of the present application, it is preferable to produce the processed star anise of whole grains by treating the star anise of whole grains with superheated steam under prescribed conditions. By supplying the star anise of whole grains to the treatment with superheated steam, it is possible to suppress the loss of the preferable aroma during the treatment. The processed star anise of whole grains after the treatment with superheated steam can be used directly as a spice, or can be pulverized into a pulverized product, and the pulverized product can be used as a spice.

[0059] <Method for producing processed star anise>

[0060] One or more embodiments of the present application relate to a method for producing processed star anise, which includes treating star anise with superheated steam under conditions of a water vapor pressure of 0.2 MPa-G or more and 0.5 MPa-G or less, an oxygen concentration of 2.4% or more, a temperature of 185°C or more and 235°C or less, and a treatment time of 5 seconds or more and 22 seconds or less.

[0061] According to the method relating to the present embodiment, it is possible to produce processed star anise in which the preferable aroma of star anise (a refreshing citrus-like aroma) is maintained while the unpreferable aroma similar to that of mangrass is suppressed.

[0062] Since the treatment with superheated steam under the above conditions is also effective as a sterilization treatment, the obtained processed star anise can be used directly without further sterilization treatment. In order to avoid the reduction of the aroma due to the multiple sterilization treatments, the star anise used as a raw material in the method relating to the present embodiment is preferably star anise that has not been subjected to a sterilization treatment in advance. In addition, as described above, the star anise used as a raw material in the method relating to the present embodiment is preferably star anise of whole grains.

[0063] In the present embodiment, by setting the water vapor pressure to 0.2 MPa-G or more and 0.5 MPa-G or less, it is possible to obtain processed star anise having the above-described preferable aroma characteristics. Note that in the present specification, "MPa-G" means gauge pressure. That is, "X MPa-G" means "X MPa as gauge pressure". If the water vapor pressure is less than 0.2 MPa-G, the unpreferable aroma similar to that of mangrass (mangrass odor) cannot be sufficiently suppressed. If the water vapor pressure is higher than 0.5 MPa-G, the emission of the aroma of the preferable aroma of star anise is likely to be lost.

[0064] The water vapor pressure in the present embodiment is more preferably 0.3 MPa-G or more and 0.5 MPa-G or less. In the case where the water vapor pressure is in this range, it is possible to obtain processed star anise in which the emission of the aroma of the preferable aroma of star anise is particularly strongly felt.

[0065] In the present embodiment, by making the oxygen concentration at the time of treatment with superheated steam 2.4% or more, processed star anise that maintains the preferred aroma of star anise can be obtained. If the oxygen concentration is less than 2.4%, not only is the non-preferred aroma similar to that of Japanese mugwort easily inhibited, but the preferred aroma is also easily inhibited. The oxygen concentration is preferably 2.4% or more and 8.0% or less, and more preferably 4.0% or more and 5.7% or less.

[0066] In the superheated steam treatment disclosed in the present specification, oxygen is derived from air contained in the interstices of star anise, oxygen-containing gas other than superheated steam, and the like. The oxygen-containing gas other than superheated steam can be mixed with superheated steam in advance, and the resulting mixed gas can be used for the treatment of star anise, or can be supplied to star anise separately from superheated steam. The interstices of star anise refer to the spaces between the plurality of star anise to be treated. In the superheated steam treatment disclosed in the present specification, the oxygen concentration is calculated as follows.

[0067] Note that in the following calculation of the oxygen concentration, each pressure refers to absolute pressure, which is the value after adding 0.1 MPa, which is atmospheric pressure, to the gauge pressure.

[0068] In the case of treatment using a device in the form of injecting superheated steam into a sealed space in which star anise is housed (for example, a rotary valve type device or the like), the oxygen concentration can be calculated by the following equation.

[0069] Oxygen concentration % = {(pressure of air contained in the interstices of star anise) x (oxygen concentration in air) + (pressure of supplied oxygen-containing gas) x (oxygen concentration of supplied oxygen-containing gas)} / (pressure of air contained in the interstices of star anise + pressure of supplied oxygen-containing gas + pressure of injected water vapor)

[0070] In the case of treatment using a device in the form of injecting star anise into a sealed pipe or container containing superheated steam (for example, an air flow type device or the like), the oxygen concentration can be calculated by the following equation.

[0071] Oxygen concentration % = {(pressure of air contained in the interstices of star anise) x (oxygen concentration in air) / (pressure of air contained in the interstices of star anise + pressure of supplied oxygen-containing gas + pressure of injected water vapor)} x {(volume of air contained in the interstices of star anise) / (volume of air contained in the interstices of star anise + volume of sealed pipe or container)} + {(pressure of supplied oxygen-containing gas) x (oxygen concentration of supplied oxygen-containing gas) / (pressure of supplied oxygen-containing gas + pressure of injected water vapor)} x {(volume of sealed pipe or container) / (volume of air contained in the interstices of star anise + volume of sealed pipe or container)}

[0072] In the case of processing star anise with a device in the form of injecting into an open space (for example, a continuous device, etc.), the oxygen concentration can be calculated by the following formula.

[0073] Oxygen concentration % = (pressure of the supplied oxygen-containing gas) x (oxygen concentration of the supplied oxygen-containing gas) / (pressure of the supplied oxygen-containing gas + pressure of the injected water vapor)

[0074] The device for superheated steam treatment disclosed in the present specification is not particularly limited. As an example of the device for superheated steam treatment, a device in the form of injecting superheated steam into a closed space in which the star anise to be treated is housed (for example, a rotary valve type device), a device in the form of injecting the star anise to be treated into a closed pipe or a container containing superheated steam (for example, an air flow type device), and a device in the form of injecting the star anise to be treated into an open space (for example, a continuous device) can be listed. Among these devices, the device in the form of injecting superheated steam into a closed space in which the star anise to be treated is housed is preferred because the flavor components are not lost due to air flow, and the rotary valve type device is particularly preferred. The rotary valve type device is a device that sterilizes by directly injecting superheated steam into a chamber in which the object is injected, and the chamber is a device composed of a rotary valve or the like. Since the volume of the treatment space (the volume of the chamber) is small relative to the volume of the star anise to be treated, the air in the chamber is not diluted by the water vapor, and it is also difficult to be squeezed out to the outside of the treatment space, so it is easy to adjust the oxygen concentration by setting the pressure of the superheated steam.

[0075] In the present embodiment, by performing the treatment with superheated steam at a temperature of 185°C or higher and 235°C or lower, processed star anise having the above-mentioned preferred aroma characteristics can be obtained. If the temperature is less than 185°C, the grassy odor cannot be sufficiently suppressed. If the temperature is higher than 235°C, the emission of the aroma of the preferred aroma of star anise is easily lost. The temperature at which the treatment with superheated steam is performed is more preferably 190°C or higher and 230°C or lower, and particularly preferably 195°C or higher and 220°C or lower.

[0076] In the present embodiment, by making the treatment time with superheated steam 5 seconds or longer and 22 seconds or shorter, processed star anise having the above-mentioned preferred aroma characteristics can be obtained. If the treatment time is less than 5 seconds, the grassy odor cannot be sufficiently suppressed. If the treatment time is longer than 22 seconds, the emission of the aroma of the preferred aroma of star anise is easily lost. The treatment time with superheated steam is more preferably 6 seconds or longer and 20 seconds or shorter, and particularly preferably 8 seconds or longer and 12 seconds or shorter.

[0077] The processed star anise obtained by the superheated steam treatment can be directly used for eating, but it is more preferable to further perform a pulverization treatment after the treatment. The pulverization treatment can be performed using a mortar-type pulverizer, a high-speed pulverizer, a hammer-type pulverizer, or the like. If necessary, the pulverized processed star anise powder can be sieved using a sieve, and the components that do not pass through the sieve are recovered and used again for the pulverization treatment.

[0078] <Processed star anise>

[0079] Another embodiment of the present application relates to a processed star anise obtained by treating star anise with superheated steam under conditions of a water vapor pressure of 0.2 MPa-G or more and 0.5 MPa-G or less, an oxygen concentration of 2.4% or more, a temperature of 185°C or more and 235°C or less, and a treatment time of 5 seconds or more and 22 seconds or less.

[0080] The processed star anise according to the present embodiment has a preferred aroma characteristic in which a preferred aroma (a refreshing aroma reminiscent of citrus) of star anise is maintained while an undesirable aroma similar to that of sanshool is suppressed.

[0081] A preferred mode of the production method including the treatment with superheated steam for obtaining the processed star anise according to the present embodiment is as described above.

[0082] <Composition for enhancing the flavor of sanshool and / or prickly ash>

[0083] Still another preferred embodiment of the present application relates to a composition for enhancing the flavor of sanshool and / or prickly ash containing the processed star anise.

[0084] If the composition according to the present embodiment is eaten together with sanshool and / or prickly ash, the flavor of the sanshool and / or prickly ash can be perceived to be enhanced. By using the composition according to the present embodiment, the amount of use of sanshool and prickly ash, which are expensive food materials, can be reduced.

[0085] The composition according to the present embodiment can enhance the flavor of sanshool and / or prickly ash by incorporating the processed star anise in an amount of, for example, 0.1 parts by mass or more and 10 parts by mass or less, preferably 0.5 parts by mass or more and 5 parts by mass or less, particularly preferably 0.5 parts by mass or more and 2 parts by mass or less, with respect to 100 parts by mass of sanshool and / or prickly ash.

[0086] In the composition according to the present embodiment, the processed star anise is preferably contained in the form of a powder. The composition according to the present embodiment can be composed only of the processed star anise, or can further contain other ingredients allowed for food. As the other ingredients allowed for food, excipients, additives, antioxidants, and the like can be used.

[0087] <Utilization of processed star anise to enhance the flavor of sansho and / or Sichuan pepper>

[0088] Yet another preferred embodiment of the present application relates to:

[0089] A method of enhancing the flavor of sansho and / or Sichuan pepper,

[0090] comprising mixing the processed star anise with sansho and / or Sichuan pepper.

[0091] In the method according to the present embodiment, the processed star anise is preferably mixed in an amount of, for example, 0.1 parts by mass or more and 10 parts by mass or less, preferably 0.5 parts by mass or more and 5 parts by mass or less, particularly preferably 0.5 parts by mass or more and 2 parts by mass or less, with respect to 100 parts by mass of sansho and / or Sichuan pepper. In the method according to the present embodiment, the processed star anise is preferably a powder. In the method according to the present embodiment, the sansho and / or Sichuan pepper can be present in a food product.

[0092] Yet another preferred embodiment of the present application relates to:

[0093] Use of the star anise for enhancing the flavor of sansho and / or Sichuan pepper;

[0094] The processed star anise for use in enhancing the flavor of sansho and / or Sichuan pepper; or,

[0095] Use of the processed star anise in the production of an additive for enhancing the flavor of sansho and / or Sichuan pepper.

[0096] In these embodiments, the processed star anise is preferably used in an amount of, for example, 0.1 parts by mass or more and 10 parts by mass or less, preferably 0.5 parts by mass or more and 5 parts by mass or less, particularly preferably 0.5 parts by mass or more and 2 parts by mass or less, with respect to 100 parts by mass of sansho and / or Sichuan pepper. In these embodiments, the processed star anise is preferably a powder. In these embodiments, the sansho and / or Sichuan pepper can be present in a food product.

[0097] Yet another preferred embodiment of the present application relates to:

[0098] A food composition comprising

[0099] the processed star anise, and

[0100] sansho and / or Sichuan pepper.

[0101] In the food composition according to the present embodiment, the processed star anise is preferably contained in an amount of, for example, 0.1 parts by mass or more and 10 parts by mass or less, preferably 0.5 parts by mass or more and 5 parts by mass or less, particularly preferably 0.5 parts by mass or more and 2 parts by mass or less, with respect to 100 parts by mass of sansho pepper and / or Sichuan pepper. In the food composition according to the present embodiment, the processed star anise is preferably in the form of a powder. The food composition according to the present embodiment can be, for example, a seasoning composition containing 90% by mass or more in total of the processed star anise and sansho pepper and / or Sichuan pepper as main components.

[0102] <Seasoning containing soy sauce>

[0103] Another preferred embodiment of the present application relates to:

[0104] A seasoning containing soy sauce, comprising:

[0105] soy sauce, and

[0106] the processed star anise in an amount of 0.01% by mass or more and 1% by mass or less with respect to the soy sauce.

[0107] The seasoning containing soy sauce according to the present embodiment has an effect of suppressing the rancid smell of pork and the like, and thus can be appropriately used for seasoning various dishes such as meat dishes.

[0108] As components having an effect of suppressing the rancid smell of pork and the like, citrus and rosemary are known. However, since citrus and rosemary have very strong flavors, the use thereof in the case of being incorporated into a seasoning containing soy sauce is limited. In contrast, the seasoning containing soy sauce in which the processed star anise described above is incorporated in a small amount of 0.01% by mass or more and 1% by mass or less with respect to the soy sauce can suppress the rancid smell of pork and the like, and since it does not have the aroma peculiar to star anise, it can be used for a wide range of uses.

[0109] The processed star anise incorporated in the seasoning containing soy sauce according to the present embodiment is preferably in the form of a powder. The seasoning containing soy sauce according to the present embodiment can contain, in addition to the soy sauce and the processed star anise described above, other components allowed for seasonings. As the other components allowed for seasonings, water, salt, mirin, alcohol, antioxidants, and the like can be used.

[0110] <Composition for reducing unpleasant odor of food produced by pressure heating treatment in a container>

[0111] Another preferred embodiment of the present application relates to:

[0112] A composition for reducing unpleasant odor of food produced by pressure heating treatment in a container,

[0113] The processed star anise is contained.

[0114] Here, as the "food manufactured by performing a pressurized heat treatment in a container", a retort food can be exemplified. As the container, a retort bag or the like having a heat-resistant sealable flexibility can be used. As the pressurized heat treatment, a treatment of heating a container in which a food material is filled and sealed at a temperature of 120°C or higher and 140°C or lower for a time of 20 minutes or more and 90 minutes or less under pressure can be exemplified. As the food manufactured by performing a pressurized heat treatment in a container, a liquid or paste-like food such as curry sauce, stew sauce, and demi-glace can be exemplified.

[0115] A retort food or the like manufactured by performing a pressurized heat treatment in a container can sometimes feel an unpleasant odor called "stale odor" at the time of eating. By filling and sealing the composition according to the present embodiment together with a food material in a container and performing a pressurized heat treatment, the unpleasant odor can be reduced. In addition, by adjusting the amount of use of the composition according to the present embodiment to a small amount, for example, the processed star anise is 0.005 mass% or more and 0.05 mass% or less, preferably 0.01 mass% or more and 0.03 mass% or less, with respect to the total amount of the contents filled and sealed in the container, and performing a pressurized heat treatment, the unpleasant odor can be suppressed without imparting the star anise-specific aroma.

[0116] In the composition according to the present embodiment, the processed star anise is preferably contained in the form of a powder. The composition according to the present embodiment can be composed only of the processed star anise, or can further contain other ingredients allowed as food. As the other ingredients allowed as food, an excipient, an additive, an antioxidant, or the like can be used.

[0117] <Utilization of processed star anise to reduce unpleasant odor of food manufactured by performing a pressurized heat treatment in a container>

[0118] Yet another preferred embodiment of the present application relates to:

[0119] A method of reducing an unpleasant odor of a food manufactured by performing a pressurized heat treatment in a container, the method comprising:

[0120] accommodating the processed star anise together with a food material in a container and sealing; and

[0121] performing a pressurized heat treatment on the container to manufacture a pressurized heat-treated food.

[0122] In the method according to the present embodiment, the container is preferably a heat-resistant container having a softness such as a retort pouch, which is sealable. In the method according to the present embodiment, the food product produced by the pressure heating treatment in the container can be a retort food product, and specifically, a liquid or paste-like food product such as curry sauce, stew sauce, demi-glace, and the like is preferred. As the food material housed in the container, a pre-prepared food product or a material for producing the food product by the pressure heating treatment can be exemplified. In the method according to the present embodiment, the processed star anise is blended in an amount of 0.005% by mass or more and 0.05% by mass or less, preferably 0.01% by mass or more and 0.03% by mass or less, relative to the total amount of the contents of the container, that is, the food material and the processed star anise. In the method according to the present embodiment, the processed star anise is preferably in the form of a powder. The pressure heating treatment in the method according to the present embodiment can be a treatment of heating the container housing the food material and sealed at a temperature of 120°C or higher and 140°C or lower for a time of 20 minutes or more and 90 minutes or less under pressure.

[0123] Another preferred embodiment of the present application relates to:

[0124] use of the processed star anise for reducing an offensive odor of a food product produced by a pressure heating treatment in a container;

[0125] the processed star anise for use in reducing an offensive odor of a food product produced by a pressure heating treatment in a container; or

[0126] use of the processed star anise in the production of an additive for reducing an offensive odor of a food product produced by a pressure heating treatment in a container.

[0127] In these embodiments, the container is preferably a heat-resistant container having a softness such as a retort pouch, which is sealable. In these embodiments, the food product produced by the pressure heating treatment in the container can be a retort food product, and specifically, a liquid or paste-like food product such as curry sauce, stew sauce, demi-glace, and the like is preferred. In these embodiments, the processed star anise is preferably used in an amount of 0.005% by mass or more and 0.05% by mass or less, preferably 0.01% by mass or more and 0.03% by mass or less, relative to the total amount of the contents of the container produced by the pressure heating treatment. In these embodiments, the processed star anise is preferably in the form of a powder. The pressure heating treatment in these embodiments can be a treatment of heating the container housing the food material and sealed at a temperature of 120°C or higher and 140°C or lower for a time of 20 minutes or more and 90 minutes or less under pressure.

[0128] Another preferred embodiment of the present application relates to:

[0129] A container food subjected to a pressurized heat treatment, comprising:

[0130] a container; and

[0131] a food containing the processed star anise in the container and sealed.

[0132] In the container food according to the present embodiment, the container is preferably a heat-resistant, sealable container such as a retort pouch having flexibility. The container food according to the present embodiment can be a retort food, and specifically, a liquid or paste food such as curry sauce, stew sauce, or demi-glace is preferred. In the container food according to the present embodiment, the processed star anise is preferably contained in an amount of 0.005 mass% or more and 0.05 mass% or less, preferably 0.01 mass% or more and 0.03 mass% or less, relative to the total amount of the food containing the processed star anise contained in the container. In the container food according to the present embodiment, the processed star anise is preferably in the form of a powder. The pressurized heat treatment in the method according to the present embodiment can be a treatment of heating a container containing a food material and sealed at a temperature of 120°C or higher and 140°C or lower for a time of 20 minutes or more and 90 minutes or less under pressure.

[0133] Hereinafter, the present application will be specifically described by way of examples, but the scope of the present application is not limited to these examples.

[0134] Example

[0135] In the following experiments, the operations for which the temperature is not indicated were all performed at room temperature (about 20°C).

[0136] Experiment 1: Preparation of processed star anise

[0137] Dry fruits of Illicium verum (star anise) were subjected to a heat treatment using superheated steam in the state of whole grains. As a superheated steam sterilization device, a rotary valve type superheated steam sterilization device (manufactured by Okawara Seizo Co., Ltd., SIRV for granule sterilization) was used. The conditions of the heat treatment using superheated steam using the device are shown in the following table.

[0138] The star anise subjected to the heat treatment was referred to as "processed star anise".

[0139] The processed star anise after the heat treatment was dried by air blowing.

[0140] The processed star anise after the drying was pulverized, and a powder of 500 μm mesh size (processed star anise powder) was recovered.

[0141] The processed star anise powder was sealed and packaged in an aluminum bag, and after standing for 1 day at 25°C, sensory evaluation of the star anise "grassy odor" and "aroma emission" was performed by 3 evaluators. The respective evaluation criteria are described below.

[0142] Grassy odor

[0143] A: No odor reminiscent of fresh grass and incense

[0144] B: Although there is an odor reminiscent of fresh grass and incense, it is allowable

[0145] F: Strong odor reminiscent of fresh grass and incense, not allowable

[0146] Aroma emission

[0147] A: A clear rise in a refreshing citrus-like scent can be felt

[0148] B: A rise in a refreshing citrus-like scent can be felt, but it is weak

[0149] F: No rise in a refreshing citrus-like scent can be felt

[0150] The heating conditions and evaluation results are shown in the following table. For each item, the lowest evaluation result in the sequence of A > B > F among the 3 evaluation results was taken as the evaluation result of each example comparative example.

[0151] [Table 1]

[0152]

[0153] [Table 2]

[0154]

[0155] Experiment 2-1: Enhancement of the flavor of Sichuan pepper using processed star anise powder

[0156] The star anise powder of Examples 1 to 7 and Comparative Examples 1 to 6 was mixed with 99 parts by mass of Sichuan pepper powder and 1 part by mass. For comparison, a sample of only Sichuan pepper powder was prepared.

[0157] The mixture was added to a commercially available grilled eel as needed, and sensory evaluation was performed by 3 evaluators. The evaluation items and evaluation criteria are described below.

[0158] Grassy odor

[0159] A: No odor reminiscent of fresh grass and incense

[0160] B: Although there is an odor reminiscent of fresh grass and incense, it is allowable

[0161] F: The odor is strong and reminiscent of raw grass and incense sticks. It is not allowed.

[0162] Aroma

[0163] A: You can clearly feel the aroma of Sichuan pepper rising

[0164] B: Compared with the sample without addition, the aroma of Sichuan pepper can be felt, but it is weak.

[0165] F: Compared with the sample without adding pepper, the aroma of pepper is no different, no effect

[0166] Experiment 2-2: Enhancement of the flavor of Japanese pepper using processed star anise powder

[0167] A spice mixture was prepared by mixing 0.3 g of the processed star anise powder of Examples 1 to 7 and Comparative Examples 1 to 6, 8.1 g of cumin powder, 25 g of sansho pepper powder, 15 g of chili powder, 20 g of tangerine peel powder, 10 g of turmeric powder, 30 g of monosodium glutamate, and 9 g of pepper powder. For comparison, a spice mixture without the processed star anise powder of Examples 1 to 7 and Comparative Examples 1 to 6 was prepared.

[0168] 2 g of the spice mixture was added to commercially available curry udon noodles, and sensory evaluation was performed by three panelists. Evaluation items and evaluation criteria are as follows.

[0169] The smell of moss

[0170] A: There is no odor reminiscent of wild grass and incense.

[0171] B: Although it has a smell reminiscent of raw grass and incense sticks, it is allowed

[0172] F: The odor is strong and reminiscent of raw grass and incense sticks. It is not allowed.

[0173] Aroma

[0174] A: You can clearly feel the aroma of the sansho rising

[0175] B: Compared to the sample without the addition, the aroma of the sansho pepper is felt to rise, but it is weak.

[0176] F: Compared with the sample without adding pepper, the aroma of pepper increased with no difference, indicating no effect.

[0177] Experiment 3: Soy sauce-containing seasoning with added processed star anise powder

[0178] 100 g of soy sauce, 100 g of sake, 100 g of mirin, 0.03 g of star anise powder of Examples 1 to 7 and Comparative Examples 1 to 6 were mixed and boiled to obtain a seasoning containing soy sauce. For comparison, a seasoning containing soy sauce to which star anise powder of Examples 1 to 7 and Comparative Examples 1 to 6 was not added was prepared.

[0179] 300 g of pork tenderloin was cut into 3 cm cubes and heated in a hot water bath for 2 hours.

[0180] The heated pork tenderloin was added to the seasoning containing soy sauce and heated to cook, and then naturally cooled and left to stand overnight.

[0181] The next day, the seasoning was warmed together with the seasoning liquid, and 3 panelists ate it to perform sensory evaluation. The evaluation items and evaluation criteria are described below.

[0182] Grass-like odor

[0183] A: No odor reminiscent of fresh grass and incense was felt

[0184] B: Slightly felt odor reminiscent of fresh grass and incense, but acceptable

[0185] F: Strongly felt odor reminiscent of fresh grass and incense, unacceptable

[0186] Fatty odor of livestock meat

[0187] A: Not felt

[0188] B: Had an effect, but the difference was small compared to the sample to which nothing was added

[0189] F: No difference from the sample to which nothing was added, no effect

[0190] Experiment 4: Reduction of the unpleasant odor of steamed food using processed star anise powder

[0191] 33.5 g of lard and 37 g of wheat flour were fried to 120°C. To this, 2 g of turmeric powder, 2 g of coriander powder, 1 g of fenugreek powder, 1 g of chili powder, 2 g of cumin powder were added and fried for 3 minutes. Next, 6.5 g of sugar, 7.5 g of salt, 7.5 g of other powdered seasonings (6.5 g of monosodium glutamate, 0.7 g of nucleic acid seasoning, 0.3 g of caramel color), 0.1 g of star anise powder of Examples 1 to 7 and Comparative Examples 1 to 6 were added, and after heating and mixing while the temperature reached 95°C, it was cooled and solidified to make curry roux. For comparison, curry roux to which star anise powder of Examples 1 to 7 and Comparative Examples 1 to 6 was not added was prepared.

[0192] To the total amount of the curry roux, 600 g of water was added, and while stirring, it was heated to a temperature of 98°C to prepare curry sauce.

[0193] 200 g of the curry sauce was filled and sealed in a retort pouch, and sterilized under pressure at 120° C. for 60 minutes to obtain a retort curry sauce.

[0194] One day after the sterilization treatment, the steamed curry sauce was blanched at 100°C for 5 minutes and then eaten by three panelists for sensory evaluation. The evaluation items and criteria were as follows.

[0195] The smell of moss

[0196] A: There is no odor reminiscent of wild grass and incense.

[0197] B: Although it has a smell reminiscent of raw grass and incense sticks, it is allowed

[0198] F: The odor is strong and reminiscent of raw grass and incense sticks. It is not allowed.

[0199] Stuffy smell

[0200] A: I can’t feel it

[0201] B: Compared with the sample without addition, there is an effect, but the difference is small

[0202] F: No difference compared to the sample without addition, no effect

[0203] Evaluation results of experiments 2-1, 2-2, 3, and 4

[0204] The evaluation results of Experiments 2-1, 2-2, 3, and 4 are shown in the following table. For each item, among the three evaluation results, the lowest evaluation result in the order of A>B>F was used as the evaluation result of each Example and Comparative Example.

[0205] [Table 3]

[0206]

[0207] [Table 4]

[0208]

Claims

1. A processed star anise, The star anise was treated with superheated steam under conditions of a water vapor pressure of 0.2 MPa-G or more and 0.5 MPa-G or less, an oxygen concentration of 2.4% or more, a temperature of 185°C or more and 235°C or less, and a treatment time of 5 seconds or more and 22 seconds or less.

2. A method for enhancing the flavor of sansho and / or szechuan pepper, comprising mixing the processed star anise according to claim 1 with sansho and / or szechuan pepper.

3. Use of the processed star anise according to claim 1 for enhancing the flavor of sansho and / or szechuan pepper.

4. A food composition, comprising the processed star anise according to claim 1; and sansho and / or szechuan pepper.

5. A seasoning containing soy sauce, comprising: soy sauce; and 0.01 mass% or more and 1 mass% or less, relative to the soy sauce, of the processed star anise according to claim 1.

6. A method for reducing the unpleasant odor of a food manufactured by pressure-heat treatment in a container, comprising: accommodating the processed star anise according to claim 1 in the container together with a food material and sealing; and subjecting the container to pressure-heat treatment to manufacture a pressure-heat treated food.

7. Use of the processed star anise according to claim 1 for reducing the unpleasant odor of a food manufactured by pressure-heat treatment in a container.

8. A pressure-heat treated container-packed food, comprising: a container; and a food accommodated in the container and sealed in cooperation with the processed star anise according to claim 1.

9. A method for manufacturing a processed star anise, comprising treating star anise with superheated steam under conditions of a water vapor pressure of 0.2 MPa-G or more and 0.5 MPa-G or less, an oxygen concentration of 2.4% or more, a temperature of 185°C or more and 235°C or less, and a treatment time of 5 seconds or more and 22 seconds or less.

10. The method according to claim 9, the treatment with the superheated steam is performed using a rotary valve type device. ​

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