JP7249772B2 - Beer-flavored fermented malt beverage with controlled malt aroma - Google Patents

Description

Background of the invention

TECHNICAL FIELD The present invention relates to beer flavored fermented malt beverages.

BACKGROUND ART In recent years, with the diversification of consumer tastes, the development of beverages with various flavor characteristics has been desired.

Beer and low-malt beer, which are types of beer-taste beverages, are produced using malt, hops, and water as the main raw materials, and starchy raw materials such as barley, rice, corn, koryan, potatoes, starch, and sugars as auxiliary raw materials. sometimes used.

Non-Patent Document 1 describes boiling wort at 100° C. in order to impart depth of taste and aroma in the production of beer and low-malt beer.

Patent Document 1 describes protein hydrolysates containing free amino acids and peptides produced by enzymatically hydrolyzing various proteins. This protein hydrolyzate is described to be effective in improving the flavor of foods and further combines glutamic acid and 5'-ribonucleotides to enhance the flavor of free amino acids in the protein hydrolyzate. is stated. In addition, as another way of enhancing flavor, it is disclosed that a free amino acid and sugar are subjected to a Maillard reaction, and the reaction product is used in foods and the like. Such a Maillard reaction is known to occur between sugars and free amino acids in foods when high temperatures are applied during cooking or manufacturing of foods, and Maillard reaction products produce strong tastes and aromas. It is described as exhibiting the characteristics of However, Patent Literature 1 does not describe what materials should be specifically heated under what conditions in order to improve the flavor of the beverage when producing a beer-taste beverage.

In Patent Document 2, a Maillard reaction product of a protein hydrolyzate and sugar or a preparation thereof is used to adjust the liquid color and flavor of a fermented beverage, thereby imparting beer-like natural chromaticity and flavor. is disclosed. Patent Document 2 describes that the Maillard reaction is carried out at a temperature of 105-121°C. In addition, Patent Document 2 describes that any one or more of the furfural component, methional component, or phenylacetaldehyde component of the Maillard reaction product or preparation can be used as an index when producing a fermented beverage. .

According to the above literature, it is considered that a preferable aroma can be imparted by applying a heat load in the production process of a beer-flavored fermented malt beverage, but the heat load also imparts an undesirable aroma, such as a burnt aroma. Therefore, it is necessary to elucidate the conditions for imparting only a pleasant aroma.

Japanese Patent Publication No. 2004-511241 Patent No. 3836117

Hideo Miyaji, "Beer Brewing Technology" Shokuhin Sangyo Shimbun Publishing, December 1999, p.242

The present inventors found that by controlling the contents of phenylacetaldehyde and furfuryl alcohol in a beer-flavored fermented malt beverage within a predetermined range, the sweet aroma can be enhanced and the burnt aroma can be reduced. Found it. Furthermore, as a preferable method for producing such a beer-flavored fermented malt beverage, the inventors have found a method including a step of heat-treating part of the malt to be used after saccharification under predetermined conditions. The present invention is based on these findings.

SUMMARY OF THE INVENTION Accordingly, an object of the present invention is to provide a beer-flavored fermented malt beverage with enhanced sweet and fragrant aroma and reduced burnt aroma, and a method for producing the same.

And this invention includes the following inventions.
(1) A beer-flavored fermented malt beverage containing phenylacetaldehyde at a concentration of 25 to 35 ppb and furfuryl alcohol at a concentration of 0.75 ppm or more and less than 1.00 ppm.
(2) The beer-flavored fermented malt beverage according to (1) above, which has a phenylacetaldehyde content of 28 to 34 ppb.
(3) The beer-flavored fermented malt beverage according to (1) or (2), wherein the content of furfuryl alcohol is 0.75 to 0.95 ppm.
(4) The beer-flavored fermented malt beverage according to any one of (1) to (3), which is beer.
(5) A method for producing a beer-flavored fermented malt beverage, wherein the content of phenylacetaldehyde in the beverage is adjusted to a concentration of 25 to 35 ppb, and the content of furfuryl alcohol is adjusted to 0.75 ppm or more and less than 1.00 ppm. A method comprising adjusting to concentration.
(6) A method for producing a beer-flavored fermented malt beverage,
(a) 26 to 40% by mass of the total malt used as the fermentation raw material is subjected to saccharification treatment and then to high temperature heat treatment at a temperature exceeding 100 ° C. and 120 ° C. or less, whereby high temperature heating after saccharification is performed. a process of obtaining treated mash;
(b) a step of obtaining post-saccharification mash by subjecting the remaining malt to saccharification;
(c) mixing the post-saccharification high-temperature heat-treated moromi and the post-saccharification mash to obtain wort from the resulting mixture; and (d) producing a beer-flavored fermented malt beverage using the obtained wort. a method comprising the step of:
(7) The method according to (6) above, wherein the high-temperature heat treatment is performed at a temperature of 108 to 116°C.
(8) The method according to (6) or (7) above, wherein the saccharification treatment in the step of obtaining the post-saccharification high-temperature heat-treated moromi is carried out for a period of time exceeding 30 minutes and 60 minutes or less.
(9) The method according to any one of (6) to (8) above, wherein the saccharification treatment in the step of obtaining the post-saccharification high-temperature heat-treated moromi is performed for 45 to 60 minutes.
(10) A method for enhancing sweet aroma and reducing burnt aroma in a beer-flavored fermented malt beverage, comprising adjusting the content of phenylacetaldehyde in the beverage to a concentration of 25 to 35 ppb, furfuryl alcohol A method comprising adjusting the content of to a concentration of 0.75 ppm or more and less than 1.00 ppm.

According to the present invention, in a beer-flavored fermented malt beverage, it is possible to enhance sweet aroma and reduce burnt aroma. Furthermore, according to the present invention, in beer-flavored fermented malt beverages, it is possible to enhance the degree of lingering taste that persists after drinking, and to reduce the unpleasant taste that inhibits the softness of the mouthfeel when the taste is felt with the tongue. is also possible.

Specific description of the invention

In the present invention, the "beer-flavored fermented malt beverage" means a beverage fermented with yeast using a carbon source, a nitrogen source and water as raw materials and using at least malt and hops as raw materials. Examples of such beer-flavored fermented malt beverages include beer, low-malt beer, and liqueurs (for example, beverages classified as “liqueur (sparkling) (1)” under the Liquor Tax Act), and the like. The beer-flavored fermented malt beverage of the present invention preferably has a malt ratio of 50% or more, more preferably 100% malt. According to a preferred embodiment of the invention, the beer-flavored fermented malt beverage of the invention is beer.

As used herein, "ppb" and "ppm" are synonymous with "μg/L" and "mg/L", respectively.

The beer-flavored fermented malt beverage of the present invention is characterized by containing phenylacetaldehyde and furfuryl alcohol in respective predetermined contents.

The content of phenylacetaldehyde in the beer-flavored fermented malt beverage of the present invention is 25-35 ppb. The lower limit of the phenylacetaldehyde content is preferably 28 ppb, and the upper limit is preferably 34 ppb. According to a particularly preferred embodiment of the invention, the content of phenylacetaldehyde in the beer-flavored fermented malt beverage of the invention is between 28 and 34 ppb.

The content of furfuryl alcohol in the beer-flavored fermented malt beverage of the present invention is 0.75 ppm or more and less than 1.00 ppm. The upper limit of the content of furfuryl alcohol is preferably 0.95 ppm. According to a particularly preferred embodiment of the invention, the content of furfuryl alcohol in the beer-flavored fermented malt beverage of the invention is between 0.75 and 0.95 ppm.

The contents of phenylacetaldehyde and furfuryl alcohol in the beer-flavored fermented malt beverage of the present invention can be measured by gas chromatography with a mass spectrometer (GC/MS).

Specifically, this GC/MS analysis can be carried out as follows. First, in the determination of furfuryl alcohol, the aromatic components in the beer-flavored fermented malt beverage were separated by a C18 solid-phase extraction column, the resulting non-adsorbed fraction was extracted with ethyl acetate, and the resulting extract was used for analysis. Used as a sample. In the determination of phenylacetaldehyde, the aromatic components in the beer-flavored fermented malt beverage are separated by a C18 solid-phase extraction column, and the ethyl acetate elution fraction is used as an analytical sample. Quantitative determination is performed by the internal standard method, and borneol is used as an internal standard substance, and is added so as to be 25 ppb in the sample for analysis. The conditions for GC/MS analysis can be in accordance with Table 1 described in Examples below.

Although the chromaticity of the beer-flavored fermented malt beverage of the present invention is not particularly limited, the effect of the present invention of enhancing sweet aroma is particularly useful in beer-flavored fermented malt beverages with low chromaticity. Therefore, according to a preferred embodiment of the present invention, the beer-flavored fermented malt beverage of the present invention has a chromaticity of 5-30 EBC, more preferably 5-20 EBC.

The beer-flavored fermented malt beverage of the present invention can be produced by adjusting the contents of phenylacetaldehyde and furfuryl alcohol to the above contents. The source of these substances is not particularly limited, and any of commercially available products, synthetically obtained products, or products isolated and purified from natural products may be used. You may use it in the form of the material (raw material) to contain. In addition, the content of these substances in the beverage may be adjusted by adding these substances, by increasing or decreasing the amount of ingredients (raw materials) containing these substances, or by adding beer flavor. You may carry out by changing various conditions in manufacture of a fermented malt drink.

In the beer-flavored fermented malt beverage of the present invention, 26 to 40% by mass of the total malt used as the fermentation raw material is subjected to saccharification treatment, followed by high-temperature heat treatment at a temperature exceeding 100 ° C. and 120 ° C. or less. can be manufactured by performing Since such a high-temperature heat treatment is not normally performed and has no precedent, a method for producing a beer-flavored fermented malt beverage including this treatment constitutes one aspect of the present invention.

Thus, according to another aspect of the invention, there is provided a method of making a beer-flavored fermented malt beverage, the method comprising:
(a) 26 to 40% by mass of the total malt used as the fermentation raw material is subjected to saccharification treatment and then to high-temperature heat treatment at a temperature exceeding 100 ° C. and 120 ° C. or less, whereby high-temperature heating after saccharification is performed. a process of obtaining treated mash;
(b) a step of obtaining post-saccharification mash by subjecting the remaining malt to saccharification;
(c) mixing the post-saccharification high-temperature heat-treated moromi and the post-saccharification mash to obtain wort from the resulting mixture; and (d) producing a beer-flavored fermented malt beverage using the obtained wort. comprising the step of:

The malt used in the present invention may be barley malt, wheat malt and mixtures thereof. In one embodiment, the malt used in the present invention is malted barley.

The saccharification treatment in step (a) may be a normal saccharification treatment performed in the production of beer. For example, the temperature condition for the saccharification treatment may be any temperature at which saccharifying enzymes contained in malt can easily act, and is usually 50 to 70°C, for example, about 65°C. The duration of the saccharification treatment is not particularly limited, either, and can be appropriately set by a person skilled in the art. can be, preferably 45 to 60 minutes.

The high temperature heat treatment in step (a) is carried out at a temperature above 100°C and below 120°C, preferably between 108 and 116°C. The duration of the high-temperature heat treatment is not particularly limited, but is, for example, 10 to 60 minutes, preferably 15 to 45 minutes, more preferably 20 to 40 minutes, still more preferably 25 to 35 minutes, and most preferably. is about 30 minutes.

The saccharification treatment in step (b) may be a normal saccharification treatment performed in the production of beer. For example, the temperature condition for the saccharification treatment may be any temperature at which saccharifying enzymes contained in malt can easily act, and is usually 50 to 70°C, for example, about 65°C. The duration of the saccharification treatment is not particularly limited, and can be appropriately set by those skilled in the art. . After the saccharification treatment is finished, the temperature is usually raised to about 78° C. in order to deactivate the saccharifying enzyme, and the temperature is maintained for about 5 minutes.

In step (c), the post-saccharification high-temperature heat-treated mash and the post-saccharification mash are mixed, and wort is obtained from the resulting mixture. The post-saccharification high-temperature heat-treated moromi and the post-saccharification mash may be mixed at any time between the end of the saccharification treatment in step (b) and the squeezing of the wort. In addition, it is desirable that the temperature of the post-saccharification high-temperature heat-treated moromi when mixed is sufficiently cooled, for example, the temperature for deactivating the saccharifying enzyme (e.g., about 78 ° C.) or lower than this. A low temperature is desirable. For example, in order not to affect the state of malt in step (b), after the saccharification treatment in step (b) is completed, the temperature is raised to a temperature (for example, about 78° C.) for inactivating the saccharifying enzyme. It is a preferable procedure to mix the post-saccharification high-temperature heat-treated moromi at the same temperature as the post-saccharification malt in the middle.

In step (d), a beer-flavored fermented malt beverage is produced using the wort obtained in step (c). The production of beer-flavored fermented malt beverages starting from wort may be carried out according to procedures known to those skilled in the art. For example, wort boiling step, cooling step, fermentation step with brewer's yeast, and maturing step are carried out in this order. be able to. The amount and timing of addition of hops are not particularly limited, and can be appropriately determined by those skilled in the art according to the hop aroma and bitterness to be imparted to the beer-flavored fermented malt beverage.

In the production of the beer-flavored fermented malt beverage of the present invention, in addition to hops and malt, auxiliary ingredients such as rice, corn, koryan, potatoes, starch, sugars (eg, liquid sugar), fruits, coriander, etc. , protein hydrolysates, nitrogen sources such as yeast extract, flavors, pigments, foaming/foam retention improvers, water conditioners, fermentation aids, and other additives can be used as brewing raw materials. The resulting fermented malt beverage is (i) distilled under reduced pressure or normal pressure to remove alcohol and low boiling point components, or (ii) subjected to reverse osmosis (RO) membrane to remove alcohol and low molecular weight components. It can also be a non-alcoholic fermented malt drink.

According to the present invention, in a beer-flavored fermented malt beverage, it is possible to enhance sweet aroma and reduce burnt aroma. Thus, according to another aspect of the present invention, there is provided a method for enhancing sweet aroma and reducing burnt aroma in a beer-flavored fermented malt beverage, the method comprising: and adjusting the content of furfuryl alcohol to the above concentration.

The present invention will be specifically described based on the following examples, but the present invention is not limited to these examples.

Example 1: Examination of heat treatment temperature for enhancing sweet aroma and reducing burnt aroma The heat treatment temperature was investigated.

(1) Preparation of various tasting samples
sample 1
As sample 1, commercial beer using barley malt as the main raw material was prepared.

Wort preparation conditions for samples 2 to 5 In the production of beer-flavored fermented malt beverages, barley malt was used as the main raw material, and 33 parts by mass of barley malt was added to 100 parts by mass of hot water at 65 ° C., and the mixture was stirred for 95 minutes. held. At the same time, 26% by mass of the main raw material was previously saccharified in another vessel and then heated. After that, the two mashes were heated while being mixed, finally heated to 78° C., held for 5 minutes, filtered, and wort was obtained. Preliminary saccharification and heating in a separate container were specifically performed as follows.

For sample 2 , 40 parts by mass of malted barley was added to 100 parts by mass of hot water at 65°C, held for 45 minutes, heated to 78°C, held for 5 minutes, and then heated to 100°C. and heated for 30 minutes.

For sample 3 , 40 parts by mass of malted barley was added to 100 parts by mass of hot water at 65°C, held for 45 minutes, heated to 78°C, held for 5 minutes, and then heated to 108°C. and heated for 30 minutes.

For sample 4 , 40 parts by mass of malted barley was added to 100 parts by mass of hot water at 65°C, held for 45 minutes, heated to 78°C, held for 5 minutes, and then heated to 116°C. and heated for 30 minutes.

For sample 5 , 40 parts by mass of malted barley was added to 100 parts by mass of hot water at 65°C, held for 45 minutes, heated to 78°C, held for 5 minutes, and then heated to 123°C. and heated for 30 minutes.

After adding hops to each wort obtained in the above wort preparation process and boiling at 100 ° C. for 90 minutes, the wort is left to stand, the trube is separated, and then cooled to obtain a pre-fermentation liquid. rice field. After that, bottom-fermenting yeast was added to the pre-fermentation liquid, and main fermentation and post-fermentation were carried out according to a conventional method. Subsequently, the fermented liquor after post-fermentation was stored at a lower temperature and filtered to obtain clear beer-flavored fermented malt beverages (Samples 2-5). The types of hops and yeast used, and the conditions of main fermentation and post-fermentation were the same for samples 2-5.

(2) Measurement of chromaticity The chromaticity of beverages was measured according to the BCOJ beer analysis method (Beer Brewers Association).

(3) Determination of Phenylacetaldehyde and Furfuryl Alcohol The contents of phenylacetaldehyde and furfuryl alcohol in the beverage were measured by gas chromatography with a mass spectrometer (GC/MS). Specifically, this GC/MS analysis was carried out as follows. First, in the determination of furfuryl alcohol, the aromatic components in the beer-flavored fermented malt beverage were separated by a C18 solid-phase extraction column, the resulting non-adsorbed fraction was extracted with ethyl acetate, and the resulting extract was used for analysis. It was used as a sample. In the determination of phenylacetaldehyde, the aromatic components in the beer-flavored fermented malt beverage were separated by a C18 solid-phase extraction column, and the ethyl acetate elution fraction was used as an analytical sample. Quantitative determination was performed by the internal standard method, and borneol was used as an internal standard substance and added so as to be 25 ppb in the analytical sample. The conditions for GC/MS analysis are shown in Table 1 below.

(4) Sensory evaluation Sensory evaluation was performed by a panel of 5 trained persons for Sample 1 (commercial beer) and Samples 2-5. As evaluation items, "sweet and fragrant aroma" (a sweet and fragrant aroma reminiscent of caramel) and "taste persistence" (degree of lingering after drinking) were evaluated as favorable flavor, and unfavorable flavor. ``Burned aroma'' (burned standing and returning aromas reminiscent of blackened grains) and ``gritty'' (unpleasant taste that inhibits the softness of the mouthfeel when tasted with the tongue). For each item, the scores for all the items in sample 1 were set to 2 points, and the scores were adjusted between panels in advance, and evaluated on a 9-point scale from 1 (weak) to 9 (strong). In addition, as shown in Table 2, based on the average scores of "sweet and fragrant scent" and "burnt scent" for the overall flavor, S (very preferable), A (preferred), B (slightly preferable), Evaluation was made on a 5-point scale of C (neither) and D (unfavorable).

(5) Results Table 3 shows the analysis results and sensory evaluation results of each sample.

From the above results, when the malt ratio subjected to heat treatment is in the range of 26% by mass or more and the pre-saccharification time is 45 minutes, as the heating temperature increases to 100 ° C., 108 ° C., 116 ° C., and 123 ° C., the content of phenylacetaldehyde increases. It was found that the amount and furfuryl alcohol content increased. As a result of the sensory evaluation, under the conditions of heating temperatures of 108°C and 116°C, the preferable flavor of “sweet fragrance” was enhanced, and the undesirable flavor of “burnt fragrance” was suppressed. It was found to be preferable. In addition, since the sugar required for fermentation decreases when high temperature heat treatment is performed, it is considered preferable that the ratio of malt subjected to the above heat treatment is 40% by mass or less in order to secure the sugar required for fermentation. be done.

Example 2: Examination of pre-saccharification time for enhancing sweet and fragrant aroma In this example, the pre-saccharification time for enhancing sweet and fragrant aroma was examined.

(1) Preparation of various tasting samples
sample 1
As Sample 1, the same commercially available beer as Sample 1 of Example 1 was prepared.

Wort preparation conditions for samples 6 and 7 As in Example 1, in the production of beer-flavored fermented malt beverages, barley malt was used as the main raw material, and 33 parts of barley malt was added to 100 parts by mass of hot water at 65°C. Parts by mass were charged and held for 95 minutes. At the same time, 26% by mass of the main raw material was previously saccharified in another vessel and then heated. After that, the two mashes were heated while being mixed, finally heated to 78° C., held for 5 minutes, filtered, and wort was obtained. Preliminary saccharification and heating in a separate container were specifically performed as follows.

For sample 6 , 40 parts by mass of malted barley was added to 100 parts by mass of hot water at 65°C, held for 30 minutes, heated to 78°C, held for 5 minutes, and then heated to 117°C. and heated for 30 minutes.

For sample 7 , 40 parts by mass of malted barley was added to 100 parts by mass of hot water at 65°C, held for 45 minutes, heated to 78°C, held for 5 minutes, and then heated to 117°C. and heated for 30 minutes.

Conditions for making wort for sample 8 In the production of sample 8, malted barley was used as the main raw material. After the temperature was raised to 100°C and held for 5 minutes, the wort was obtained by filtration. Part of the barley malt was replaced with light-colored barley malt and dark-colored malt was used to make the chromaticity of the beer-flavored fermented malt beverage comparable to samples 6 and 7. Sample 8 was not pre-saccharified and heated in a separate container.

After adding hops to each wort obtained in the above wort preparation process and boiling at 100 ° C. for 90 minutes, the wort is left to stand, the trube is separated, and then cooled to obtain a pre-fermentation liquid. rice field. After that, bottom-fermenting yeast was added to the pre-fermentation liquid, and main fermentation and post-fermentation were carried out according to a conventional method. Subsequently, the fermented liquor after post-fermentation was stored at a lower temperature and filtered to obtain clear beer-flavored fermented malt beverages (Samples 6-8). The types of hops and yeast used, and the conditions of main fermentation and post-fermentation were the same for samples 6-8.

(2) Analysis and sensory evaluation of various tasting samples The chromaticity, quantification of phenylacetaldehyde and furfuryl alcohol, and sensory evaluation of various tasting samples were carried out in the same manner as in Example 1.

(3) Results Table 4 shows the analysis results and sensory evaluation results of each sample.

From the above results, when the malt ratio subjected to heat treatment is in the range of 26 to 40% by mass and pre-saccharification and heat treatment are performed (samples 6 and 7), dark color is obtained without pre-saccharification and heat treatment. Compared to the case of chromaticity adjustment using malt (Sample 8), the content of phenylacetaldehyde and furfuryl alcohol is higher, the preferred flavor "sweet and fragrant aroma" is enhanced, and the flavor is not preferred. It was found that the "burnt flavor" was suppressed. In addition, the pre-saccharification time of 45 minutes rather than 30 minutes gave more favorable results.

Example 3: Confirmation of effect of addition of ingredients on flavor In this example, the effect of addition of ingredients on flavor was confirmed.

(1) Preparation of various tasting samples
sample 1
As Sample 1, the same commercially available beer as Sample 1 of Example 1 was prepared.

Samples 9-16
Phenylacetaldehyde and furfuryl alcohol (both manufactured by Nagaoka Koryo Co., Ltd.) were added to sample 1 (commercial beer) to obtain samples 9-16. As determined by the method described in Example 1, the concentrations of phenylacetaldehyde and furfuryl alcohol in each sample were as shown in Table 5. The same lot of commercially available beer as in Example 1 was used for sample 1 and samples with added components.

(2) Sensory evaluation of various tasting samples Sensory evaluation of various tasting samples was performed in the same manner as in Example 1 by four trained panels.

(3) Results The sensory evaluation results of each sample were as shown in Table 5.

From the above results, even in the tasting of the sample to which the ingredients were added, the higher the content of furfuryl alcohol and phenylacetaldehyde, the more the preferable flavor "sweet and fragrant flavor" was enhanced, while the less preferable flavor "burned" was enhanced. It was found that a "scent" was also imparted.

In addition, samples with the same furfuryl alcohol and phenylacetaldehyde content as the sample evaluated as "S (very desirable)" in the overall aroma in the sensory evaluation of Examples 1 and 2 were evaluated as "S ( very favorable)”.

Therefore, it was shown that the effects obtained by the production methods of Examples 1 and 2 are due to these two components.

Claims (9)

A beer-flavored fermented malt beverage containing phenylacetaldehyde at a concentration of 25 to 35 ppb and furfuryl alcohol at a concentration of 0.75 ppm or more and less than 1.00 ppm. The beer-flavored fermented malt beverage according to claim 1, wherein the content of phenylacetaldehyde is 28-34 ppb. The beer-flavored fermented malt beverage according to claim 1 or 2, wherein the content of furfuryl alcohol is 0.75-0.95 ppm. The beer-flavored fermented malt beverage according to any one of claims 1 to 3, which is beer. A method for producing a beer-flavored fermented malt beverage, wherein the content of phenylacetaldehyde in the beverage is adjusted to a concentration of 25 to 35 ppb, and the content of furfuryl alcohol is adjusted to a concentration of 0.75 ppm or more and less than 1.00 ppm. a method comprising: A method for enhancing sweet aroma and reducing burnt aroma in a beer-flavored fermented malt beverage, comprising adjusting the content of phenylacetaldehyde in the beverage to a concentration of 25 to 35 ppb and the content of furfuryl alcohol. to a concentration of 0.75 ppm or more and less than 1.00 ppm. The method according to claim 6, wherein the content of phenylacetaldehyde is adjusted to 28-34 ppb . The method according to claim 6 or 7, wherein the content of furfuryl alcohol is adjusted to 0.75-0.95 ppm . A method according to any one of claims 6 to 8, wherein the beer flavored fermented malt beverage is beer .