JP7469048B2 - Beer-flavored beverage and its manufacturing method - Google Patents

Description

The present invention relates to a beer-flavored beverage and a method for producing the same.

Beer-flavored beverages are beverages that have a beer-like flavor (beer-like flavor), and include beer-flavored alcoholic beverages that fall into the category of beer, happoshu, other brewed alcoholic beverages, or liqueurs as defined by the Liquor Tax Act, as well as non-alcoholic beer-flavored beverages.

In recent years, technology has been developed to obtain beverages with a beer-like flavor without using hops. For example, Patent Document 1 discloses a beer-flavored beverage that contains 0.3 to 5 ppm of quasin and/or 0.5 to 5 ppm of quinine as a beer-flavored beverage with a beer-like bitterness and aftertaste, and also discloses a composition that is substantially free of hop-derived iso-α-acids.

JP 2017-006077 A

However, because the distinctive flavor of beer is mainly derived from hop-derived components, it is not easy to produce a beverage with a beer-like flavor without using hops, and further technological development is required. In addition, because the distinctive color of beer is mainly derived from malt-derived components, it is not easy to produce a beer-like color without using malt.

The present invention aims to provide a beer-flavored beverage that has a beer-like flavor and color without using hops or malt, and a method for producing the same.

In order to solve the above problems, the present inventors conducted extensive research and discovered that by producing a beer-flavored beverage that contains Phellodendron amurense and/or Phellodendron amurense extract and caramel coloring, and in which the ratio of absorbance A at a wavelength of 430 nm to absorbance B at a wavelength of 480 nm (A/B) is 3.5 or less, it is possible to obtain a beer-flavored beverage that has a beer-like flavor and color tone without using hops or malt, and thus completed the present invention.

That is, the present invention relates to the following (1) to (9).
(1) A beer-flavored beverage containing Phellodendron amplexicaule and/or Phellodendron amplexicaule extract and caramel color, and having a ratio (A/B) of absorbance A at a wavelength of 430 nm to absorbance B at a wavelength of 480 nm of 3.5 or less.
(2) A beer-flavored beverage as described in (1) above, containing 0.0001 w/v% or more berberine.
(3) A beer-taste beverage as described in (1) or (2), in which the absorbance A is 0.2 or more and 1.1 or less.
(4) A beer-taste beverage as described in any one of (1) to (3), in which the absorbance B is 0.38 or less.
(5) A beer-flavored beverage described in any one of (1) to (4), wherein the content of the Phellodendron amurense and/or Phellodendron amurense extract is 0.05 w/v% or less, and the absorbance B is 0.08 or more and 0.29 or less.
(6) A beer-flavored beverage as described in any one of (1) to (4), in which the content of the Phellodendron amurense and/or Phellodendron amurense extract is greater than 0.05 w/v % and the absorbance B is 0.1 or more and 0.35 or less.
(7) A beer-taste beverage as described in any one of (1) to (6), which has a bitterness value (BU) of less than 5.
(8) A method for producing a beer-flavored beverage, comprising the steps of incorporating Phellodendron amurense and/or Phellodendron amurense extract, incorporating caramel color, and adjusting the ratio (A/B) of absorbance A at a wavelength of 430 nm to absorbance B at a wavelength of 480 nm to be 3.5 or less.
(9) A method for imparting a beer-taste beverage with a beer-like flavor and color, comprising adding Phellodendron amurense and/or Phellodendron amurense extract and caramel color to the beer-taste beverage, and further adjusting the ratio (A/B) of absorbance A at a wavelength of 430 nm to absorbance B at a wavelength of 480 nm to be 3.5 or less.

According to the present invention, it is possible to provide a beer-flavored beverage that has a beer-like flavor and color without using hops or malt.

The present invention will now be described.
The present invention relates to a beer-taste beverage (hereinafter sometimes referred to as the "beer-taste beverage of the present invention") that contains Phellodendron amurense and/or Phellodendron extract and caramel color and has a ratio of absorbance A at a wavelength of 430 nm to absorbance B at a wavelength of 480 nm (A/B) of 3.5 or less), and a method for producing a beer-taste beverage (hereinafter sometimes referred to as the "method for producing a beer-taste beverage of the present invention") that includes the steps of incorporating Phellodendron amurense and/or Phellodendron extract, incorporating caramel color, and adjusting the ratio of absorbance A at a wavelength of 430 nm to absorbance B at a wavelength of 480 nm (A/B) to 3.5 or less.

First, the beer-taste beverage of the present invention will be described in detail.
In the present invention, the term "beer-taste beverage" refers to a beverage that has a beer-like flavor, i.e., a beer-like flavor. Accordingly, the "beer-taste beverage" of the present invention includes alcoholic beverages with a beer-like flavor that belong to sparkling alcoholic beverages (beer, sparkling beer, other brewed alcoholic beverages, and liqueurs) defined by the Liquor Tax Act (Act No. 6 of 1953), alcoholic beverages with a beer-like flavor that do not belong to the sparkling alcoholic beverages defined by the Liquor Tax Act (e.g., non-sparkling alcoholic beverages) but have a beer-like flavor, and soft drinks with a beer-like flavor (e.g., non-alcoholic beer-taste beverages).
Furthermore, when the beer-taste beverage of the present invention is an alcoholic beverage, it may be a fermented beverage produced through an alcoholic fermentation process using yeast (a process in which yeast produces alcohol, a metabolic product, from organic substances such as sugars), or it may be a non-fermented beverage produced without undergoing an alcoholic fermentation process (for example, an alcoholic beverage produced by blending alcoholic beverages such as distilled spirits as a raw material).

The beer-taste beverage of the present invention contains Phellodendron amurense and/or Phellodendron extract, which are bitter substances and have a yellowish color. Phellodendron amurense is a deciduous tree of the genus Phellodendron, Rutaceae, also known as yellow skin, obaku, or yellow oak. The beer-taste beverage of the present invention can use the bark of this Phellodendron dried and finely powdered. The Phellodendron extract is an extract obtained by extracting Phellodendron amurense (e.g., Phellodendron bark) using one or more solvents selected from the group consisting of water, hot water, and ethanol. The beer-taste beverage of the present invention can use this Phellodendron extract, a concentrate or dried product from which at least a portion of the solvent has been removed, or a diluted product diluted with the above-mentioned solvent. Commercially available products can also be used, and for example, a raw material containing Phellodendron amurense and/or Phellodendron extract, such as a flavoring, can be used.

Furthermore, the beer-taste beverage of the present invention contains caramel coloring in addition to the above-mentioned Phellodendron amurense and/or Phellodendron amurense extract. This caramel coloring is a brownish coloring substance obtained by heating sugars, and can be used to color beverages and the like. It is also a bitter substance that imparts a bitter taste. Caramel coloring is classified into four types, Class I to Class IV, depending on the production method, and any of these can be used in the beer-taste beverage of the present invention, and two or more of these can also be used in combination, but in order to achieve a color tone closer to that of beer, it is preferable to use Class I caramel coloring.

The beer-taste beverage of the present invention, which contains the above-mentioned Phellodendron amurense and/or Phellodendron amurense extract, and caramel color, has a ratio of absorbance A at a wavelength of 430 nm to absorbance B at a wavelength of 480 nm (absorbance A/absorbance B, hereinafter sometimes referred to as A/B) of 3.5 or less. This ratio is preferably 3.3 or less, more preferably 3.0 or less, and even more preferably 2.8 or less. This ratio is preferably 1.0 or more, more preferably 1.2 or more, even more preferably 1.4 or more, even more preferably 1.7 or more, even more preferably 2.0 or more, and even more preferably 2.39 or more.

The beer-taste beverage of the present invention contains a caramel color together with Phellodendron amurense and/or Phellodendron amurense extract, and further has a ratio (A/B) of absorbance A at a wavelength of 430 nm to absorbance B at a wavelength of 480 nm within the above-mentioned range, so that the synergistic effect of the Phellodendron amurense and/or Phellodendron amurense extract and the caramel color allows a beer-taste beverage to have a smooth bitterness characteristic of beer and a beer-like flavor and aroma, even without the use of hops. At the same time, the above effect allows a beer-taste beverage to have a beer-like color tone (for example, a color tone like a pilsner-type beer), even without the use of malt.
In the beer-taste beverage of the present invention, in order for the Phellodendron amurense and/or Phellodendron extract and the caramel color to exert such a synergistic effect, it is extremely important that the ratio (A/B) of the absorbance A at a wavelength of 430 nm to the absorbance B at a wavelength of 480 nm is within the above-mentioned range. Furthermore, the smooth bitterness and beer-like color characteristic of beer described above cannot be obtained even if only either Phellodendron amurense and/or Phellodendron extract or the caramel color is contained and the ratio (A/B) is within the above-mentioned range.

The absorbance A at a wavelength of 430 nm and the absorbance B at a wavelength of 480 nm of the beer-taste beverage of the present invention are measured using a known spectrophotometer capable of measuring absorbance at a wavelength of 430 nm and/or absorbance at a wavelength of 480 nm. If the beer-taste beverage of the present invention is a sparkling beverage containing carbon dioxide, the beer is degassed before the above absorbance measurement.

In addition, since the beer-taste beverage of the present invention has a more beer-like aroma and color, the content of the above-mentioned Phellodendron amurense and/or Phellodendron amurense extract relative to the total volume of the beer-taste beverage may be preferably 0.005 w/v or more, more preferably 0.01 w/v or more, even more preferably 0.015 w/v or more, and even more preferably 0.02 w/v or more, and may be preferably 0.3 w/v or less, more preferably 0.2 w/v or less, even more preferably 0.15 w/v or less, even more preferably 0.1 w/v or less, and even more preferably 0.05 w/v or less.

The beer-taste beverage of the present invention preferably contains berberine (C ₂₀ H ₁₈ NO ₄ ⁺ ). Berberine is a compound represented by the following formula (1), and is contained in Phellodendron amurense as a major bitter component.
The content of berberine in the beer-taste beverage of the present invention, calculated as the content relative to the total volume of the beer-taste beverage, is preferably 0.0001 w/v or more, more preferably 0.0002 w/v or more, even more preferably 0.0003 w/v or more, and even more preferably 0.0004 w/v or more, and is preferably 0.006 w/v or less, more preferably 0.004 w/v or less, even more preferably 0.003 w/v or less, even more preferably 0.002 w/v or less, and even more preferably 0.001 w/v or less.

In addition, in the beer-taste beverage of the present invention, the bitterness derived from the yellowfin tuna is made milder and the color tone is more beer-like, so the content of the above-mentioned caramel color relative to the total volume of the beer-taste beverage may be preferably 0.01 w/v or more, more preferably 0.02 w/v or more, even more preferably 0.03 w/v or more, and even more preferably 0.04 w/v or more, and may be preferably 0.1 w/v or less, more preferably 0.09 w/v or less, even more preferably 0.08 w/v or less, even more preferably 0.07 w/v or less, and even more preferably 0.06 w/v or less.

The ratio of the content of Phellodendron amurense and/or Phellodendron amurense extract to the content of caramel color in the beer-taste beverage of the present invention is preferably Phellodendron amurense and/or Phellodendron amurense extract content (w/v):caramel color content (w/v) of 1:0.1-10, more preferably 1:0.4-8, even more preferably 1:1-6, and even more preferably 1:1.5-4. This is because a better balance between a smooth bitterness and a beer-like color tone is achieved.

Here, the contents of Phellodendron amurense and/or Phellodendron amurense extract and the caramel color in the beer-taste beverage of the present invention are values calculated from the amounts added.
The berberine content in the beer-taste beverage of the present invention is a value measured in accordance with the Japanese Pharmacopoeia, Seventeenth Edition.

In the beer-taste beverage of the present invention, the absorbance A is preferably 0.1 or more, more preferably 0.2 or more, even more preferably 0.23 or more, and even more preferably 0.3 or more. It is also preferably 1.3 or less, more preferably 1.2 or less, even more preferably 1.1 or less, even more preferably 1.0 or less, and even more preferably 0.9 or less. For example, it is preferable that the absorbance A is 0.2 or more and 1.1 or less.
This is because the result is a beer-flavored beverage with a smoother bitterness and a beer-like color.

In the beer-taste beverage of the present invention, the absorbance B is preferably 0.07 or more, more preferably 0.08 or more, even more preferably 0.1 or more, even more preferably 0.12 or more, and even more preferably 0.14 or more. It is also preferably 0.6 or less, more preferably 0.4 or less, even more preferably 0.38 or less, even more preferably 0.36 or less, even more preferably 0.32 or less, even more preferably 0.3 or less, and even more preferably 0.29 or less. For example, it is preferable that the absorbance B is 0.38 or less.
This is also because the result is a beer-flavored beverage with a smoother bitterness and a beer-like color.

In particular, when the content of Phellodendron amurense and/or Phellodendron amurense extract in the beer-taste beverage of the present invention is 0.05 w/v % or less (0.001 w/v % or less in the case of berberine), the absorbance B is preferably 0.08 to 0.29, more preferably 0.1 to 0.25, and even more preferably 0.13 to 0.23. In this case, the absorbance A is more preferably 0.2 to 0.69, even more preferably 0.3 to 0.6, and even more preferably 0.34 to 0.55.
When the content of Phellodendron amplexicaule and/or Phellodendron amplexicaule extract is more than 0.05 w/v % (when the content of berberine is more than 0.001 w/v %), the absorbance B is more preferably 0.1 to 0.35, even more preferably 0.15 to 0.33, and even more preferably 0.17 to 0.32. In this case, the absorbance A is more preferably 1.0 or less, and even more preferably 0.9 or less.

The beer-taste beverage of the present invention may contain hop-derived components, but due to the above-mentioned composition, even if it does not contain hop-derived components, it has a smooth bitterness specific to beer and a beer-like aroma and flavor. For example, the bitterness value (BU) of the beer-taste beverage of the present invention may be less than 5, 4.5 or less, 4.0 or less, 3.5 or less, 3.0 or less, 2.5 or less, 2.0 or less, 1.5 or less, 1.0 or less, or 0.5 or less. This bitterness value can be adjusted by the amount, variety, type, and timing of addition of hops, etc. Here, this bitterness value (BU) is a value measured by the method described in "8.15 Bitterness Value" of the Revised BCOJ Beer Analysis Method (published by the Brewing Society of Japan, edited by the International Technical Committee of Brewers Association [Analysis Committee], revised and expanded in 2013).

When hops are used in the beer-taste beverage of the present invention, examples of the type of hops include dried hops, hop pellets, and hop extract. The hops used may be processed hop products such as low hops, hexahops, tetrahops, and iso-hop extracts. These may be used alone or in combination of two or more types, and are not particularly limited.

The beer-taste beverage of the present invention can use any of the following ingredients as raw materials in addition to the aforementioned Phellodendron amurense and/or Phellodendron amurense extract, and caramel coloring: barley or processed barley products, rice, corn, beans, fruit, spices, etc. When producing a fermented beverage, sugars may be used as raw materials to promote alcoholic fermentation, etc. The term "raw materials" refers to all raw materials used in the production of the beer-taste beverage of the present invention, excluding water and hops.

The above-mentioned barley includes, for example, barley, wheat, rye, oats, oats, pearl barley, and oats. Furthermore, barley processed products include, for example, barley extract, malt, and malt extract. This barley extract is obtained by extracting an extract containing sugar and nitrogen from barley. Furthermore, malt is obtained by germinating barley, roasting it, and then removing the roots. Furthermore, malt extract is obtained by extracting an extract containing sugar and nitrogen from malt.

The beer-taste beverage of the present invention is characterized by having a beer-like color tone even though it does not contain any malt-derived components due to its composition as described above. Therefore, the malt ratio of the beer-taste beverage of the present invention may be 5% by mass or less, 3% by mass or less, 1% by mass or less, or even 0% by mass. This malt ratio is the ratio of the mass of malt to the total mass of the raw materials (other than water and hops) used in the production of the beer-taste beverage. Furthermore, the beer-taste beverage of the present invention may be composed so as to be substantially free of not only malt-derived components, but also components derived from barley and barley processed products.

Furthermore, the beer-taste beverage of the present invention may contain ingredients that are typically blended into beverages, such as acidulants, sweeteners, antioxidants, flavorings, salts, etc., to the extent that the effects of the present invention are not adversely affected. Examples of acidulants include phosphoric acid, lactic acid, sodium lactate, DL-malic acid, sodium DL-malate, citric acid, trisodium citrate, adipic acid, glucono-delta-lactone, gluconic acid, potassium gluconate, sodium gluconate, succinic acid, monosodium succinate, disodium succinate, sodium acetate, DL-tartaric acid, L-tartaric acid, sodium DL-tartrate, sodium L-tartrate, glacial acetic acid, fumaric acid, and monosodium fumarate. Examples of sweeteners include high-intensity sweeteners. Examples of high-intensity sweeteners include neotame, acesulfame K, sucralose, saccharin, sodium saccharin, disodium licyrrhizinate, cyclamate, dulcin, stevia, glycyrrhizin, thaumatin, monellin, aspartame, and alitame. Examples of antioxidants include vitamin C, vitamin E, and polyphenols. Examples of salts include table salt (sodium chloride), potassium acid phosphate, calcium acid phosphate, ammonium phosphate, magnesium sulfate, calcium sulfate, potassium metabisulfite, calcium chloride, magnesium chloride, potassium nitrate, and ammonium sulfate.
In addition, the product may contain bitter substances and coloring agents other than the above-mentioned Phellodendron amurense, Phellodendron amurense extract, and caramel color, so long as the effects of the present invention are not adversely affected.

The beer-taste beverage of the present invention may further contain any other ingredients besides those mentioned above, as long as they do not affect the effects of the present invention.

The beer-taste beverage of the present invention may also be an alcoholic beverage (beer-taste alcoholic beverage). In this case, there are no particular limitations on the alcohol content, but, for example, the lower limit is preferably 1 v/v% or more, more preferably 2 v/v% or more, even more preferably 3 v/v% or more, even more preferably 4 v/v% or more, and even more preferably 5 v/v% or more, and the upper limit is preferably 20 v/v% or less, more preferably 15 v/v% or less, even more preferably 10 v/v% or less, even more preferably 9 v/v% or less, even more preferably 8 v/v% or less, even more preferably 7 v/v% or less, and even more preferably 6 v/v% or less.
Alternatively, the beer-taste beverage of the present invention may be a non-alcoholic beverage (non-alcoholic beer-taste beverage) with an alcohol content of less than 1 v/v%, more preferably less than 0.5 v/v%, even more preferably less than 0.1 v/v%, and even more preferably less than 0.05 v/v%.

In the present invention, "alcohol content (v/v%)" refers to a value measured by the method described in "8.3 Alcohol" (8.3.6 Alcoholizer method) in the Revised BCOJ Beer Analysis Methods (published by the Brewing Society of Japan, edited by the International Technical Committee (Analysis Committee) of the Brewers Association of Japan, revised and expanded in 2013). In the present invention, "alcohol" refers to ethanol.

The alcohol content of the beer-taste beverage of the present invention can be adjusted during the production process by controlling the alcohol fermentation conditions, adding various spirits (vodka, etc.), shochu, brandy, happoshu, brewer's alcohol, etc., or by distilling or diluting the fermented liquid.

Furthermore, the beer-taste beverage of the present invention is preferably effervescent, since the beer-like flavor is more easily felt when drinking it. Here, in the present invention, "effervescent" means that the carbon dioxide pressure at 20°C is 0.049 MPa (0.5 kg/cm ² ) or more. This carbon dioxide pressure may be 0.294 MPa (3.0 kg/cm ² ) or less. The carbon dioxide may be generated by fermentation, or may be carbonated water or may be added by a carbonation (carbon dioxide gas injection) process. This carbonation process may be performed in a batch manner, or continuously in an in-line manner in which a carbon dioxide gas injection system (carbonator) is incorporated in the piping. In addition, in order to avoid the occurrence of foaming (bubbling), this carbonation process is preferably performed at a liquid temperature of 10°C or less (more preferably 4°C or less).
The beer-taste beverage of the present invention may also be a non-sparkling beer-taste beverage having a carbon dioxide pressure at 20°C of less than 0.049 MPa (0.5 kg/cm ² ).

Next, the method for producing a beer-taste beverage according to the present invention will be described in detail.
The method for producing a beer-taste beverage according to the present invention includes a step of incorporating Phellodendron amurense and/or Phellodendron amurense extract (a step of adding ingredients containing Phellodendron amurense and/or Phellodendron amurense extract), a step of incorporating caramel color (a step of adding coloring agent containing caramel color), and a step of adjusting the ratio (A/B) of absorbance A at a wavelength of 430 nm to absorbance B at a wavelength of 480 nm to 3.5 or less, and other steps may be performed according to conventional methods and are not particularly limited. The method may further include a step of adjusting one or more selected from the content of Phellodendron amurense and/or Phellodendron amurense extract, the content of caramel color, absorbance A, and absorbance B within a predetermined range. The absorbance and absorbance ratio may be adjusted by adding carbonated water, or by predetermining the content of Phellodendron amurense and/or Phellodendron amurense extract, the content of caramel color, and the ratio thereof. The above-mentioned steps may be performed in a single step by combining two or more steps, or each step may be performed by dividing the steps into two or more steps.

Furthermore, since the method for producing a beer-taste beverage according to the present invention includes the steps described above, and thus is capable of producing a beer-taste beverage having a smooth bitterness specific to beer and a beer-like aroma and flavor, it does not need to include a step of adding hops. In other words, the method for producing a beer-taste beverage according to the present invention may be configured not to include a step of adding hops.
Alternatively, even when the method for producing a beer-taste beverage according to the present invention includes a step of adding hops, it may also include a step of reducing the bitterness value (BU) to less than 5.

Furthermore, in the method for producing a beer-taste beverage according to the present invention, by incorporating the steps described above, it is possible to produce a beer-taste beverage with a beer-like color tone, and therefore there is no need to use malt as an ingredient.

As an example of a method for producing a beer-flavored beverage according to the present invention, first, a preparation containing a predetermined amount of Phellodendron amurense and/or Phellodendron amurense extract and caramel coloring is prepared, and hops, etc. are added to this preparation if necessary, and then, if necessary, a process for adjusting the alcohol content by adding spirits or happoshu, etc., a process for adjusting the carbon dioxide pressure by adding carbonated water or carbonation, etc., is performed, and then, a filtration process (filter filtration, strainer filtration, etc.), a sterilization process (plate sterilization, etc.), etc. are performed to finally obtain a product having a ratio (A/B) of absorbance A at a wavelength of 430 nm to absorbance B at a wavelength of 480 nm of 3.5 or less. Furthermore, a container filling process may be performed in which the product is filled and sealed in a metal container such as aluminum or steel, a glass container, a PET bottle container, a paper container, a pouch (plastic pouch) container, etc. In particular, it is more preferable to fill and seal the product in a metal container, since it has high gas, moisture, light, etc. blocking properties and can maintain its quality at room temperature for a long period of time.

As another example, a method is shown in which a pre-fermentation process first prepares a preparation liquid containing a predetermined amount of Phellodendron amplexicaule and/or Phellodendron amplexicaule extract and caramel coloring, and then, if necessary, hops or the like are added to this preparation liquid, which is then boiled and the precipitate is removed to obtain a pre-fermentation liquid, to which beer yeast is added and an alcoholic fermentation process is carried out under predetermined conditions. After fermentation, as a post-fermentation process, storage (aging), filtration, etc. are carried out to produce a product with a ratio (A/B) of absorbance A at a wavelength of 430 nm to absorbance B at a wavelength of 480 nm of 3.5 or less. If necessary, in the post-fermentation process, the alcohol content may be adjusted by adding spirits or happoshu, removing alcohol, etc., or the carbon dioxide pressure may be adjusted. Similarly, a container filling process may be carried out in which the product is filled into a metal container or the like and sealed.

In any of the above-mentioned manufacturing methods, the addition of Phellodendron amurense and/or Phellodendron amurense extract, and caramel coloring can be performed not only in the process of preparing the blend or pre-fermentation liquid, but also in the boiling process, alcoholic fermentation process, process of adjusting the alcohol content or carbon dioxide pressure, maturation process, filtration process, sterilization process, etc. Similarly, adjustment of the ratio (A/B) of absorbance A at a wavelength of 430 nm to absorbance B at a wavelength of 480 nm can be performed in any process.

The present invention can also be said to provide a method for imparting a beer-like flavor and color to a beer-taste beverage by incorporating Phellodendron amurense and/or Phellodendron amurense extract and caramel coloring into the beer-taste beverage, and further by adjusting the ratio (A/B) of absorbance A at a wavelength of 430 nm to absorbance B at a wavelength of 480 nm to 3.5 or less.

The following describes examples of the present invention, but the present invention is not limited to the following examples, and various modifications are possible within the technical concept of the present invention.

<Preparation and sensory evaluation of beer-flavored beverages>
Caramel color (Class I) and Phellodendron amurense extract were added to the base pure water so that the final sample contents were as shown in the upper part of Table 1. In this way, 16 types of still non-sparkling non-alcoholic beer-taste beverage samples were prepared, each differing in the amount of caramel color and/or Phellodendron amurense extract.
Samples 1-1, 2-1, and 3-1 are comparative samples that do not contain caramel color.

Then, for each sample obtained, the absorbance A at a wavelength of 430 nm and the absorbance B at a wavelength of 480 nm were both measured using a spectrophotometer (SHIMADZU UV-1850), and the ratio of absorbance A to absorbance B (A/B) was calculated.

In addition, each sample was evaluated for smooth bitterness and beer-like color by four trained panelists with sensory discrimination abilities, using the following evaluation criteria.

[Evaluation criteria for smooth bitterness]
The sensory evaluation was conducted on an absolute scale using a five-point scale: 1 (bitterness is not smooth), 2 (slightly smooth bitterness), 3 (smooth bitterness), 4 (even smoother bitterness), and 5 (particularly pleasant smooth bitterness).

[Evaluation criteria for beer-like color tone]
The beer-like color tone of Sample 1-1 was rated as 1 (not a beer-like color tone), and in comparison with Sample 1-1, a comparative sensory evaluation (visual evaluation) was conducted using a five-point scale of 1 (not a beer-like color tone: equivalent to Sample 1-1), 2 (slightly beer-like color tone), 3 (beer-like color tone), 4 (more beer-like color tone), and 5 (particularly preferable beer-like color tone).

The absorbance measurements and calculation results are shown in the middle section of Table 1 below, and the sensory evaluation results (average evaluations by four panelists) are shown in the lower section of Table 1 below.
These results demonstrate that Samples 1-2 to 1-5, Samples 2-2 to 2-5, Samples 3-2 to 3-5, and Sample 4, in which the ratio of absorbance A to absorbance B (A/B) was 3.5 or less, were beer-taste beverages with a smooth bitterness and a beer-like color.

In particular, Samples 1-3 to 1-5, Samples 2-2 to 2-5, and Samples 3-2 to 3-4, which had an absorbance A of 0.2 or more and 1.1 or less and an absorbance B of 0.38 or less, were beer-taste beverages with a smoother bitterness and a more beer-like color tone, and among these, Samples 1-3 to 1-5, Samples 2-2 to 2-4, and Samples 3-2 to 3-4 were beer-taste beverages with particularly favorable smooth bitterness and beer-like color tones.

Claims (7)

A method for treating rhizome disease comprising the steps of: (a) extracting rhizome of the present invention from rhizome of the present invention; and (b) extracting rhizome of the present invention from rhizome of the present invention.
the ratio (A/B) of absorbance A at a wavelength of 430 nm to absorbance B at a wavelength of 480 nm is 3.5 or less;
The bitterness value (BU) is less than 5 and the malt ratio is 5% by mass or less .
Beer-flavored beverage. 2. The beer-taste beverage according to claim 1 , wherein the absorbance A is 0.2 or greater and 1.1 or less. 3. The beer-taste beverage according to claim 1 or 2 , wherein the absorbance B is 0.38 or less. 4. The beer-taste beverage according to claim 1 , wherein the content of the Phellodendron amurense and/or Phellodendron amurense extract is 0.05 w/v % or less, and the absorbance B is 0.08 or more and 0.29 or less. 4. The beer-taste beverage according to any one of claims 1 to 3 , wherein the content of Phellodendron amurense and/or Phellodendron amurense extract is more than 0.05 w/v % and the absorbance B is 0.1 or more and 0.35 or less. a step of adding Phellodendron amurense and/or Phellodendron amurense extract and adjusting the berberine content to 0.0002% w/v or more and 0.004% w/v or less ;
Incorporating caramel color;
a step of adjusting the ratio (A/B) of absorbance A at a wavelength of 430 nm to absorbance B at a wavelength of 480 nm to be 3.5 or less;
The method for producing a beer-taste beverage having a bitterness value (BU) of less than 5 and a malt ratio of 5 mass% or less comprises: A method for imparting a beer-like flavor and color to a beer-taste beverage having a bitterness value (BU) of less than 5 and a malt ratio of 5% by mass or less , the method comprising the steps of: adding Phellodendron amurense and/or Phellodendron amurense extract and caramel color; adjusting the berberine content to between 0.0002% and 0.004% by mass; and further adjusting the ratio (A/B) of absorbance A at a wavelength of 430 nm to absorbance B at a wavelength of 480 nm to 3.5 or less .