JP2017153460A - Amide derivative-containing acidic carbonic acid beverage having reduced pungency stimulation - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide an amide derivative-containing acidic carbonic acid beverage having reduced pungency stimulation of an amide derivative while maintaining improvement effects of carbonic acid feeling by the amide derivative in an acidic carbonic acid beverage containing the amide derivative of the following general formula (1) (hereinafter, represented as "amide derivative") and a manufacturing method therefor where R1 represents a polyene group or an alkenyl group having 2 to 12 carbon atoms, of which a terminal may be substituted by a methylene dioxyphenyl group, R2 and R3 are each independently a hydrogen atom or a lower alkyl group which may be substituted by a hydroxyl group and R2 and R3 may form a heterocycle together with a nitrogen atom neighboring each other.SOLUTION: An emulsification component is contained in an acidic carbonic acid beverage containing an amide derivative of the above described general formula (1).SELECTED DRAWING: None

Description

  The present invention provides an acidic carbonated beverage containing an amide derivative, an acidic carbonated beverage containing an amide derivative, which reduces the pungent irritation of the amide derivative while maintaining the carbonic acid improvement effect by the amide derivative, and a method for producing the same. About that.

  In recent years, consumer preferences have been increasingly diversified, and a wide variety of beverages are commercially available as packaged beverages. Examples of sweet drinks include juices such as orange juice and apple juice, carbonated drinks and lactic acid bacteria drinks as acidic drinks, and black coffee and tea as bitter drinks. In these various types of packaged beverages, flavor design according to the type of beverage is performed, and various raw materials are used in accordance with the flavor design.

  Carbonated beverages are soft drinks in which carbon dioxide (carbon dioxide) is injected into the beverage liquid and carbon dioxide gas is absorbed into the beverage liquid in a supersaturated manner, and have a unique carbonic sensation that cannot be obtained with ordinary soft drinks. Therefore, it is often drunk in search of this. The carbonated feeling of carbonated drinks is caused by the feeling of irritation obtained when the carbon dioxide in the drinks is foamed in the mouth and when passing through the throat. Make you feel. Therefore, carbonation in carbonated beverages is an important property that affects consumer satisfaction.

  As one means for enhancing the carbonic sensation, it is conceivable to simply increase the concentration of carbon dioxide contained in the beverage. However, if a high-concentration carbon dioxide gas is contained in the beverage, the gas pressure in the container naturally increases, so it is difficult to adopt such means in a container-packed carbonated beverage due to restrictions on the container such as pressure resistance. It is generally known that Therefore, various methods have been tried to enhance the carbonic acid feeling of carbonated beverages by methods other than the method of increasing the carbon dioxide concentration. For example, Patent Document 1 discloses a method for enhancing the carbonic acid feeling of a carbonated beverage by containing a pungent component derived from a capsicum extract or the like. Patent Document 2 discloses a method for enhancing the carbonic sensation of a carbonated beverage by including a fine gel of a thickening stabilizer having a median diameter of 300 μm or less. Patent Document 3 discloses a method for enhancing the carbonic acid feeling of a carbonated beverage by containing an extract of star anise (scientific name: Illicium verum, also known as: octagon, Daiyuki, Toshikimi, Hakkakyoukyo). Yes. Patent Document 4 discloses a method for enhancing or maintaining the carbonic acid feeling of carbonated beverages by containing spirantol or a plant extract containing spirantol. The carbonic acid enhancing effect and maintenance effect exhibited by amide derivatives such as spirantol are preferable, but amide derivatives such as spirantol are sometimes a pungent component, and when an amide derivative such as spirantol is contained in a carbonated beverage, In some cases, amide derivatives such as spirantol are not practically sufficient as carbonic acid enhancing agents. For example, pungent stimulation is too strong and the flavor balance of carbonated beverages is lost and the palatability may be reduced.

  On the other hand, an emulsifier may be used for the purpose of stabilizing the beverage in a variety of container-packed beverages by suppressing the precipitation of fat and proteins in the ingredients. For example, Patent Document 5 discloses a coffee drink containing a packaged milk containing an emulsifier. Patent Document 6 discloses that a carbonated beverage containing aspartame contains an emulsifier in the carbonated beverage in order to defoam foam caused by aspartame.

  However, in any of Patent Documents 1 to 6, how emulsifying components such as emulsifiers affect the enhancement of carbonic acid feeling and pungent stimulation by adding amide derivatives such as spirantol to carbonated beverages. Nothing is disclosed.

JP 2010-068749 A JP 2013-121323 A JP, 2015-173631, A JP 2006-166870 A Japanese Patent Laying-Open No. 2015-133930 Table 2003/096825

  Under the background of the background art as described above, the present inventors have evaluated the carbonation enhancement effect and the pungent stimulation by adding amide derivatives such as spirantol in various types of carbonated beverages. It was found that the intensity of irritation of pungent taste depends not only on the content of spiranthol in the carbonated beverage but also greatly depends on the pH of the carbonated beverage without carbon dioxide. That is, even if the spirantol concentration is the same, if the pH at the time when carbon dioxide gas is not contained is neutral (for example, higher than 7), the pungent stimulation of spirantol is felt weak, and carbon dioxide gas non- When the pH at the time of inclusion is acidic (for example, 7 or less, 6.5 or less, 6 or less, 4.5 or less, or 4.0 or less), the pungent stimulation of spirantol is strongly felt and may be uncomfortable. I found it. Thus, the present inventors have discovered a new problem that the pungent irritation of spirantol is particularly problematic in carbonated beverages having an acidic pH when not containing carbon dioxide.

  The subject of the present invention is an acidic carbonated beverage containing an amide derivative of the following general formula (1) (hereinafter also simply referred to as “amide derivative”), while maintaining the carbonation improvement effect by the amide derivative, An object of the present invention is to provide an amide derivative-containing acidic carbonated drink in which the pungent irritation of the amide derivative is reduced, and a method for producing the same.

(In the above formula (1), R1 represents a C2-C20 polyene group or alkenyl group (preferably a polyene group) which may be substituted with a methylenedioxyphenyl group at the end, and R2 and R3 are: Each independently represents a lower alkyl group which may be substituted with a hydrogen atom or a hydroxyl group, and R2 and R3 may each form a heterocyclic ring together with the adjacent nitrogen atoms.

  In order to solve the above-mentioned problems, the inventors of the present invention, in an acidic carbonated beverage containing an amide derivative, have an amide derivative-containing acidic carbonic acid that reduces the pungent irritation of the amide derivative while maintaining the carbonic acid improvement effect by the amide derivative. The present inventors studied diligently about beverages and production methods thereof, and searched for components that can solve such problems from various components. As a result, the present inventors can reduce the pungent irritation of amide derivatives such as spiranthol while the emulsifying components sucrose fatty acid ester and glycerin fatty acid ester retain the effect of improving carbonic acid feeling by amide derivatives such as spirantol. As a result, the present invention has been completed.

That is, the present invention
[1] An acidic carbonated beverage containing an amide derivative of the following general formula (1), wherein an emulsified component is contained, and the acidic carbonated beverage containing an amide derivative

(In the above formula (1), R1 represents a C2-C20 polyene group or alkenyl group (preferably a polyene group) which may be substituted with a methylenedioxyphenyl group at the end, and R2 and R3 are: Each independently represents a lower alkyl group which may be substituted with a hydrogen atom or a hydroxyl group, and R2 and R3 may each form a heterocyclic ring with the nitrogen atoms adjacent to each other.
[2] The acidic carbonated beverage containing the amide derivative according to the above [1], wherein the emulsifying component is an emulsifier,
[3] The amide derivative-containing acidic carbonic acid according to the above [1] or [2], wherein the emulsifying component is one or more substances selected from the group consisting of sucrose fatty acid esters and glycerin fatty acid esters. Drinks,
[4] The constituent fatty acid of the sucrose fatty acid ester is one or a combination of two or more substances selected from the group consisting of palmitic acid, stearic acid, isobutyric acid and acetic acid, and / or glycerin fatty acid ester The amide derivative-containing acidic carbonic acid according to [3] above, wherein the constituent fatty acid is one or a combination of two or more substances selected from the group consisting of lauric acid, myristic acid, palmitic acid, stearic acid, and oleic acid Drinks,
[5] 50% by weight or more of the constituent fatty acids of the sucrose fatty acid ester is one or a combination of two or more substances selected from the group consisting of palmitic acid, stearic acid, isobutyric acid and acetic acid, and / or Or 50% by weight or more of the constituent fatty acids of the glycerin fatty acid ester is one or a combination of two or more substances selected from the group consisting of lauric acid, myristic acid, palmitic acid, stearic acid and oleic acid [3] or amide derivative-containing acidic carbonated drink according to [4],
[6] The amide derivative-containing acidic carbonated beverage according to any one of the above [1] to [5], wherein the total concentration of the emulsified components contained in the acidic carbonated beverage is 0.1 to 1000 ppm,
[7] The amide derivative-containing acidic carbonated beverage according to any one of the above [1] to [6], wherein the pH when carbon dioxide gas is not contained is 7 or less,
[8] The amide derivative is selected from the group consisting of Asteraceae (Spilanthes), Rutaceae Salamander (Zanthoxylum), Rutaceae Cana Salamander (Fagara), and Rubiaceae (Piper) The amide derivative-containing acidic carbonated drink according to any one of the above [1] to [7], which is one or more amide derivatives extractable from a plant belonging to the genus,
[9] The above [1] to [8], wherein the amide derivative is one or two or more substances selected from the group consisting of spiranthols, sanshools, hydroxysanshools, and piperines. The described amide derivative-containing acidic carbonated beverage,
[10] The amide derivative-containing acidic carbonated drink according to any one of the above [1] to [9], wherein the amide derivative is spirantol,
[11] The amide derivative-containing acidic carbonated beverage according to any one of the above [1] to [10], wherein the total concentration of amide derivatives contained in the acidic carbonated beverage is 5 ppb to 100 ppm by weight,
[12] The amide derivative-containing acidic carbonated beverage according to any one of [1] to [11], wherein the gas pressure is 0.1 MPa or more.

The present invention also provides:
[13] In the production of an acidic carbonated beverage containing the amide derivative of the following general formula (1), the acidic carbonated beverage contains an emulsified component, and the method for producing an amide derivative-containing acidic carbonated beverage

(In the above formula (1), R1 represents a C2-C20 polyene group or alkenyl group (preferably a polyene group) which may be substituted with a methylenedioxyphenyl group at the end, and R2 and R3 are: Each independently represents a lower alkyl group which may be substituted with a hydrogen atom or a hydroxyl group, and R2 and R3 may each form a heterocyclic ring together with the adjacent nitrogen atoms.

Furthermore, the present invention provides
[14] In the production of an acidic carbonated beverage containing an amide derivative of the following general formula (1), the acidic carbonated beverage contains an emulsified component, and the pungent irritation of the amide derivative-containing acidic carbonated beverage is reduced. Method

(In the above formula (1), R1 represents a C2-C20 polyene group or alkenyl group (preferably a polyene group) which may be substituted with a methylenedioxyphenyl group at the end, and R2 and R3 are: Each independently represents a lower alkyl group which may be substituted with a hydrogen atom or a hydroxyl group, and R2 and R3 may each form a heterocyclic ring together with the adjacent nitrogen atoms.

  The present invention provides an acidic carbonated beverage containing an amide derivative, an acidic carbonated beverage containing an amide derivative, which reduces the pungent irritation of the amide derivative while maintaining the carbonic acid improvement effect by the amide derivative, and a method for producing the same. .

The present invention relates to an acidic carbonated beverage containing an amide derivative of the following general formula (1), and an amide derivative-containing acidic carbonated beverage characterized by containing an emulsifying component (hereinafter referred to as “the acidic carbonated beverage of the present invention”). And the manufacturing method thereof.

(In the above formula (1), R1 represents a C2-C20 polyene group or alkenyl group (preferably a polyene group) which may be substituted with a methylenedioxyphenyl group at the end, and R2 and R3 are: Each independently represents a lower alkyl group which may be substituted with a hydrogen atom or a hydroxyl group, and R2 and R3 may each form a heterocyclic ring together with the adjacent nitrogen atoms.
In the present specification, the “polyene group” is a general term for monovalent groups generated by loss of one hydrogen atom from an unsaturated hydrocarbon having a plurality of (two or more) double bonds in the molecule. means. Further, the “alkenyl group” means a monovalent group generated by loss of one hydrogen atom from an unsaturated hydrocarbon having one double bond in the molecule.

  In the present invention, in the production of an acidic carbonated beverage containing the amide derivative of the above general formula (1), an emulsified component is contained in the acidic carbonated beverage. (Hereinafter also referred to as “the method for producing an acidic carbonated beverage of the present invention”) and in the production of an acidic carbonated beverage containing the amide derivative of the general formula (1), the acidic carbonated beverage contains an emulsified component. And a method for reducing the pungent irritation of the acid carbonated beverage containing the amide derivative (hereinafter also referred to as “method for reducing the pungent irritation of the acid carbonated beverage of the present invention”).

  The acidic carbonated beverage of the present invention contains an amide derivative, and in the acidic carbonated beverage with improved carbonic acid feeling, the emulsification component is contained, so that the improvement effect of carbonic acid feeling by the amide derivative is maintained, and It is an acidic carbonated beverage with reduced pungent irritation.

<Acid carbonated drink of the present invention>
The acidic carbonated beverage of the present invention is an acidic carbonated beverage containing the amide derivative of the general formula (1), and contains ordinary emulsifying carbonate in the production raw material, production method and production conditions to be used except that it contains an emulsifying component. There are no particular differences from beverages. In the present specification, the numerical value range represented by “to” naturally includes numerical values at both ends of “to” unless otherwise specified.

<Amide derivatives>
The amide derivative in this specification is an amide derivative represented by the following general formula (1).

(In the above formula (1), R1 represents a C2-C20 polyene group or alkenyl group (preferably a polyene group) which may be substituted with a methylenedioxyphenyl group at the end, and R2 and R3 are: Each independently represents a lower alkyl group which may be substituted with a hydrogen atom or a hydroxyl group, and R2 and R3 may each form a heterocyclic ring together with the adjacent nitrogen atoms.

  The R1 is not particularly limited as long as it is a polyene group having 2 to 20 carbon atoms or an alkenyl group (preferably a polyene group) which may be substituted with a methylenedioxyphenyl group at the end, but has 2 to 12 carbon atoms. A polyene group or an alkenyl group (preferably a polyene group) is preferable, and a polyene group or alkenyl group having 5 to 12 carbon atoms (preferably a polyene group) is more preferable.

  R2 and R3 each independently represent a lower alkyl group (for example, an alkyl group having 1 to 4 carbon atoms) which may be substituted with a hydrogen atom or a hydroxyl group, and R2 and R3 are adjacent to each other. Although a heterocyclic ring may be formed together with a nitrogen atom, the R2 is preferably a hydrogen atom, and the R3 is preferably an isobutyl group. Note that the distinction between R2 and R3 is for convenience, and R2 and R3 may be interchanged.

  The amide derivative of the general formula (1) includes spiranthols, sanshools, hydroxy sanshools, piperines and the like, among which spirrantols are preferable, and spirrantol is more preferable. Spirantol is a compound in which R1 is a polyene group having 9 carbon atoms and 3 double bonds, R2 is a hydrogen atom, and R3 is an isobutyl group in the amide derivative of the general formula (1). In the amide derivative of the general formula (1), R 1 is a polyene group having 11 carbon atoms and 4 double bonds, R 2 is a hydrogen atom, R 3 is an isobutyl group A hydroxysanshool is a compound in which, in the amide derivative of the general formula (1), R1 is a polyene group having 11 carbon atoms and 4 double bonds, R2 is a hydrogen atom, R3 Is a compound in which R is a hydroxymethylpropyl group, and piperines are represented by the number of carbon atoms in which R1 is substituted with a methylenedioxyphenyl group in the amide derivative of the general formula (1) In, and a two containing polyene group double bond is a compound R2 and R3 are cyclized.

  The amide derivative used in the present invention may be one kind or two or more kinds. For example, the amide derivative used in the present invention may be one or more substances selected from the group consisting of spiranthols, sanshools, hydroxysanshools, and piperines. In addition, the amide derivative used in the present invention is selected from the group consisting of Spiranthes (Spilanthes), Zanthoxylum, Citrus Dogara (Fagara), and Pepper (Piper). It may be one or more amide derivatives that can be extracted from a plant belonging to the selected genus.

  The amide derivative used in the present invention preferably contains at least spiranthols (more preferably, at least spirantol), and among the amide derivatives contained in the acidic carbonated beverage according to the present invention, the proportion of spirrantols (preferably spirantol) However, it is preferably 30% by weight or more, preferably 50% by weight or more, more preferably 65% by weight, still more preferably 80% by weight or more, and still more preferably 90% by weight or more.

  Although it does not restrict | limit especially as a density | concentration of the amide derivative in the acidic carbonated drink of this invention, From a viewpoint of the balance of the enhancement of a carbonic acid feeling and suppression of a pungent irritation, 5ppb-100ppm is preferable as a total density | concentration of an amide derivative, and 50ppb-30ppm More preferred. However, the preferred total concentration of the amide derivative depends on the type of amide derivative, the pH of the acidic carbonated beverage, the type and concentration of the emulsified component, etc. The preferable total concentration of the amide derivative in the acidic carbonated beverage can be set.

  The concentration of the amide derivative in the acidic carbonated beverage of the present invention can be measured by a known method such as an HPLC method, a GC-MS method, or an LC-MS method.

  The amide derivative used in the present invention may be extracted from a natural product, synthesized by chemical means or the like, or commercially available. As a commercial item, the fragrance | flavor containing this amide derivative etc. are mentioned preferably, for example. The amide derivative used in the present invention may not contain a substance other than the amide derivative, but may contain a substance other than the amide derivative, for example, an extract containing the amide derivative. There may be. Moreover, you may use what contains an emulsification component as substances other than an amide derivative (for example, emulsification fragrance | flavor containing an amide derivative).

  Methods for extracting amide derivatives used in the present invention from plants are well known. For example, spirantols such as spirantol can be extracted from a flower head or whole plant belonging to the genus Spilanthes using a solvent. Such extraction methods are known. For example, Japanese Patent Application Laid-Open No. 7-90294 discloses a method for extracting spirrantol from Dutch sennitchi belonging to the genus Spiranthes. In addition, sanshools such as sanshool can be extracted using a solvent from the skin and fruits of plants belonging to the genus Citrus genus or Citrus canine saxophone. Such an extraction method is publicly known. For example, JP 2013-103901 A discloses a method for extracting a sanshool from a salamander belonging to the genus Salamander. Piperines such as piperine can be extracted from a fruit of a plant belonging to the genus Pepperaceae using a solvent. Such an extraction method is known. For example, Japanese Patent Application Laid-Open No. 05-262646 discloses a method for extracting piperine from pepper belonging to the genus Pepper.

  A method for synthesizing an amide derivative used in the present invention is also known. For example, Table 2011/007807 discloses a method for chemically synthesizing spiranthol.

<Acid carbonated drink, pH>
The carbonated beverage of the present invention is an acidic carbonated beverage. In the present specification, the “acidic carbonated beverage” means a carbonated beverage having a pH of 7 or less when not containing carbon dioxide. From the viewpoint that the pungent irritation of the amide derivative is likely to be a problem and the significance of the present invention becomes greater, the “acidic carbonated beverage” of the present specification preferably has a pH of 6.5 or less when not containing carbon dioxide, More preferably, a carbonated beverage of 6 or less, more preferably 4.5 or less is suitably included. Although it does not restrict | limit especially as a lower limit of pH at the time of the carbonic acid gas non-containment of the "acidic carbonated drink" of this specification, 1.8 or more, 2.0 or more, 2.3 or more, 2.5 or more, 2. 7 or more. The pH adjustment in an acidic carbonated drink can use the pH adjuster normally used for a drink etc. Specific examples of such pH adjusters include citric acid, malic acid, tartaric acid, succinic acid, lactic acid, acetic acid, maleic acid, gluconic acid, aspartic acid, adipic acid, glutamic acid, fumaric acid and other organic acids and salts thereof. Examples thereof include inorganic acids such as hydrochloric acid and inorganic bases such as sodium hydroxide.

  In the present specification, the “pH when no carbon dioxide gas is contained” means the pH when the acidic carbonated beverage does not contain carbon dioxide gas. The pH measured by gas treatment and the pH before adding carbon dioxide are included. The pH when carbon dioxide is not contained can be measured, for example, at a liquid temperature of 20 ° C. using a commercially available pH meter.

<Emulsifying component>
As an “emulsifying component” in the present specification, when an appropriate amount is added to an acidic carbonated beverage containing an amide derivative, the effect of reducing the pungent irritation of the amide derivative while maintaining the carbonation improvement effect by the amide derivative ( Hereinafter, there is no particular limitation as long as it can simply exhibit “an amide derivative's pungent irritation reducing effect”). For example, a known emulsifier is preferably included. Examples of such emulsifiers include sucrose fatty acid esters (including sucrose acetate isobutyrate (SAIB)), glycerin fatty acid esters (including polyglycerin fatty acid esters and monoglycerin fatty acid esters), organic acid monoglycerides, monoglyceride derivatives, and sorbitan. Fatty acid ester, propylene glycol fatty acid ester, polyethylene glycol fatty acid ester, polyoxyethylene sorbitan fatty acid ester, polyoxyethylene polyoxypropylene glycol, polyoxyethylene derivative, glycerin alkyl ether, polyglycerin alkyl ether, polyoxyethylene alkyl ether, polyoxy Nonionic emulsifiers such as ethylene polyoxypropylene alkyl ether and alkyl glycoside, alkyl sulfo Anionic emulsifiers such as acids, alkylbenzene sulfonic acids, polyoxyethylene alkyl ether sulfonic acids, N-acyl-L-glutamic acids, fatty acids, and salts thereof, and cationic interfaces such as alkyltrimethylammonium, alkylammonium, and salts thereof Activating agents, amphoteric emulsifiers such as N-acyl-L-arginine and betaine, phospholipids such as lecithin and enzymatically decomposed lecithin, saponin, kiraya extract, yucca extract, polyoxyethylene castor oil, polyoxyethylene hydrogenated castor oil, Examples include natural emulsifiers such as gum arabic and gati gum. Among these emulsifiers, sucrose fatty acid ester, polyglycerin fatty acid ester, and monoglycerin fatty acid ester are preferable from the viewpoints of flavor, oil solubility, and industrial productivity.

As the above sucrose fatty acid esters, the constituent fatty acids are acetic acid, propionic acid, butyric acid, isobutyric acid, caproic acid, caprylic acid, capric acid, lauric acid, myristic acid, palmitic acid, stearic acid, behenic acid, oleic acid, etc. And sucrose fatty acid esters which are one or a combination of two or more substances selected from the group consisting of saturated or unsaturated fatty acids having 2 to 22 carbon atoms. In these, the sucrose fatty acid ester which is 1 type selected from the group which a constituent fatty acid consists of a C2-C18 saturated fatty acid, or 2 or more types of substances is preferable. In addition, 50% by weight or more (preferably 70% by weight or more) of the constituent fatty acids is one or a combination of two or more substances selected from the group consisting of palmitic acid, stearic acid, isobutyric acid and acetic acid. Sugar fatty acid esters are more preferred, and among them, sucrose fatty acid esters in which 50% by weight or more (preferably 70% by weight or more) of the constituent fatty acids are palmitic acid are more preferred.
Further, as sucrose fatty acid ester, sucrose fatty acid ester (sucrose palmitate ester) whose constituent fatty acid is palmitic acid, sucrose fatty acid ester (sucrose isobutyrate ester) whose constituent fatty acid is isobutyric acid, are preferably mentioned, Among the sucrose isobutyric acid esters, sucrose acetic acid isobutyric acid ester (SAIB) is preferable. SAIB is said not to have an emulsifying effect, but is included in the range of compounds listed as emulsifiers (for example, sucrose fatty acid esters and glycerin fatty acid esters), and has the effect of reducing the pungent irritation of amide derivatives. These compounds are also defined as being included in the “emulsifying component” in this specification for the sake of convenience. Further, the “constituent fatty acid” in the present specification includes carboxylic acids such as isobutyric acid and acetic acid for the sake of convenience in addition to the fatty acid.

  As said polyglycerol fatty acid ester, the average polymerization degree of polyglycerol is 2-20 (preferably 3-10), or a constituent fatty acid is C2-C22 saturated or unsaturated fatty acid. 50% by weight or more (preferably 70% by weight or more) of the polyglycerin fatty acid ester or the constituent fatty acid, which is one or a combination of two or more substances selected from the group consisting of lauric acid, myristic acid, palmitic acid , A polyglycerin fatty acid ester which is one or a combination of two substances selected from the group consisting of stearic acid and oleic acid. As a preferable polyglycerol fatty acid ester, the average polymerization degree of polyglycerol is 2 to 20 (preferably 3 to 10), and the constituent fatty acid is a saturated or unsaturated fatty acid having 2 to 22 carbon atoms as described above. The polyglycerin fatty acid ester which is one kind selected from the group consisting of or a combination of two or more substances, and the average degree of polymerization of polyglycerin is 2 to 20 (preferably 3 to 10), and Polyglycerin in which 50% by weight or more (preferably 70% by weight or more) is one or a combination of two or more substances selected from the group consisting of lauric acid, myristic acid, palmitic acid, stearic acid and oleic acid Fatty acid esters may be mentioned, and more preferred polyglycerin fatty acid esters have a polyglycerin average polymerization degree of 2 to 20 (preferably 3 to 10), and the constituent fatty acid is a saturated or unsaturated fatty acid having 2 to 22 carbon atoms as described above, and 50% by weight or more (preferably 70% by weight or more) of the constituent fatty acid. Is a polyglycerol fatty acid ester which is one or a combination of two or more substances selected from the group consisting of lauric acid, myristic acid, palmitic acid stearic acid and oleic acid. Moreover, as polyglycerol fatty acid ester, 50 weight% or more (preferably 70 weight% or more) of a constituent fatty acid is preferably a polyglycerol fatty acid ester which is palmitic acid, and in addition, the average polymerization degree of polyglycerol is 2 to 2. More preferred is a polyglycerol fatty acid ester of 20 (preferably 3 to 10). Further, as the polyglycerol fatty acid ester, polyglycerol fatty acid ester (polyglycerol palmitic acid ester) in which the constituent fatty acid is palmitic acid is more preferable, and in addition, the average degree of polymerization of polyglycerol is 2 to 20 (preferably 3 to 3). More preferred are polyglycerol fatty acid esters which are 10).

  As said monoglycerin fatty acid ester, the monoglycerin fatty acid ester which is 1 type selected from the group which a constituent fatty acid consists of a C2-C22 saturated or unsaturated fatty acid, or 2 or more types of substances, or 50% by weight or more (preferably 70% by weight or more) of the constituent fatty acid is one or a combination of two substances selected from the group consisting of lauric acid, myristic acid, palmitic acid, stearic acid and oleic acid Monoglycerin fatty acid esters are preferred. Moreover, as monoglycerol fatty acid ester, monoglycerol fatty acid monoester and monoglycerol fatty acid diester are mentioned preferably. Moreover, as monoglycerin fatty acid ester, monoglycerin fatty acid ester in which 50% by weight or more (preferably 70% by weight or more) of the constituent fatty acid is palmitic acid is preferable, and monoglycerin fatty acid ester (mono) in which the constituent fatty acid is palmitic acid. Glycerol palmitate ester) is more preferable.

  The emulsifying component used in the present invention may be one type or two or more types.

  Although it does not restrict | limit especially as a density | concentration of the emulsification component in the acidic carbonated drink of this invention, From a viewpoint of the balance of suppressing pungent irritation and avoiding the nasty taste of the emulsification component itself, it is set as 0. 1-1000 ppm is preferable, 0.1-750 ppm is more preferable, and 1-750 ppm is more preferable. However, the preferred total concentration of the emulsified component depends on the type of emulsified component, the type and concentration of the amide derivative, the pH of the acidic carbonated beverage, etc., and it is difficult to describe it in general. The preferable total density | concentration of the emulsification component in an acidic carbonated drink can be set.

  The density | concentration of the emulsification component in the acidic carbonated drink of this invention can be measured by well-known methods, such as HPLC method, GC-MS method, LC-MS method, for example.

  The emulsifying component used in the present invention may be a natural product, synthesized by chemical means or the like, or commercially available. Various types of emulsifiers for food and drink are commercially available. Further, the emulsifying component used in the present invention may not contain a substance other than the emulsifying component, but may contain a substance other than the emulsifying component, for example, an emulsifying component containing a fragrance, a pigment, or a functional material. It may be.

<Types of carbonated beverages, carbon dioxide concentration>
As described above, the carbonated beverage of the present invention is an acidic carbonated beverage. Such carbonated drinks are not limited to “carbonated drinks” defined in Japanese Agricultural Standards (June 27, 1974, Ministry of Agriculture and Forestry Notification No. 567), and widely include drinks containing carbon dioxide gas. Beverages containing carbon dioxide gas having a gas pressure at 0 ° C. of 0.05 MPa or more, preferably 0.07 MPa or more, more preferably 0.1 MPa or more are widely included. Examples of the upper limit of the carbon dioxide concentration include 0.5 MPa and 0.4 MPa.

  The carbonic acid gas concentration of the acidic carbonated beverage of the present invention is adjusted by adjusting the amount and pressure of carbon dioxide (carbon dioxide) blown into the acidic carbonated beverage, and adjusting the amount of carbonated water and the carbonic acid concentration used for the preparation of the acidic carbonated beverage. It can be adjusted by doing. The carbon dioxide gas concentration of the acidic carbonated beverage of the present invention can be measured using a commercially available gas pressure measuring device (for example, a gas volume measuring device manufactured by Kyoto Electronics Co., Ltd.). The measurement can be performed at a liquid temperature of 20 ° C.

  Examples of the acidic carbonated beverage of the present invention include carbonated beverages that do not contain alcohol, carbonated alcoholic beverages, and the like. Examples of carbonated beverages that do not contain alcohol include carbonated beverages with fruit juice, carbonated beverages without fruit juice, cola carbonated beverages, transparent carbonated beverages, non-alcoholic carbonated beverages, carbonated beverages with milk, carbonated water, other carbonated beverages, and carbonated drinks. Etc. More specifically, the alcoholic beverages mentioned above include lemon soda, lemon lime soda, orange soda, grape soda, apple soda, cola, guarana, cider, ramune, ginger ale, tonic water, cream soda and non-soda. Examples include alcohol beer, non-alcohol chu-hi, non-alcohol sparkling wine, and the like. Examples of the carbonated alcoholic beverage include beers such as beer and sparkling liquor, liqueurs such as Chuhai, fruit liquors such as champagne and cider, and drinks as pharmaceuticals.

<Optional component>
The acidic carbonated beverage of the present invention may contain only the amide derivative of the general formula (1), the emulsified component, carbon dioxide gas and water (hereinafter, these four types are also collectively referred to as “essential components”). Moreover, you may contain arbitrary components, such as a sour component, a sweetening component, a pH adjuster, a coloring component, and a fragrance | flavor, in the range which does not impair the flavor of an acidic carbonated beverage.

<Container, heat sterilization>
The acidic carbonated beverage of the present invention may be packaged or non-contained, and may or may not be subjected to heat sterilization, but may be packaged or subjected to heat sterilization. If this occurs, the problem of pungent irritation of the amide derivative may increase due to deterioration over time of the amide derivative due to long-term storage or the like. Therefore, from the viewpoint that the pungent irritation of the amide derivative is likely to be a problem and the significance of the present invention is greater, the acidic carbonated beverage of the present invention is a packaged acidic carbonated beverage, an acidic carbonated beverage that has undergone a heat sterilization treatment, or It is preferably a container-packed acidic carbonated beverage that has undergone a heat sterilization treatment, and more preferably a container-packed acidic carbonated beverage that has undergone a heat sterilization treatment.

  Examples of the container in the container-packed acidic carbonated beverage include resin bottle containers such as PET bottles, polypropylene bottles and polyvinyl chloride bottles; bottle containers; can containers;

<Reducing the pungent irritation of amide derivatives>
In the present invention, the amide derivative-containing acidic carbonated beverage “which reduced the pungent irritation of the amide derivative” was produced by the same manufacturing method using the same raw materials so as to have the same final concentration, except that the emulsified component was not contained. It means an amide derivative-containing acidic carbonated drink in which the pungent irritation of the amide derivative is reduced compared to an amide derivative-containing acidic carbonated drink (hereinafter also referred to as “comparative acidic carbonated drink”).

  A trained paneler can easily and clearly determine how the “pungency stimulus” of an acidic carbonated beverage is (eg, reduced) compared to a comparative acidic carbonated beverage. Can do. As a method of summarizing evaluation criteria and evaluation between panelists, a general method can be used. For example, a method similar to the method using the evaluation criteria described in Test 2 of Examples described later, preferably The same method as the method using the evaluation criteria (Table 8) described in Test 2 of Examples described later can be suitably used. More specifically, in the evaluation criteria (Table 8) described in Test 2 of Examples described later, the pungency stimulus is slightly reduced (Δ) or clearly reduced as compared with the comparative acidic carbonated drink. The (O) amide derivative-containing acidic carbonated beverage is included in the amide derivative-containing acidic carbonated beverage “which reduced the pungent irritation of the amide derivative”.

<Maintenance of carbonic acid improvement effect>
In the present invention, the amide derivative-containing carbonated beverage that "maintains the improvement effect of carbonic acid feeling by the amide derivative"
(A) Except not including an emulsified component, compared with an amide derivative-containing acidic carbonated beverage (comparative acidic carbonated beverage) produced by the same production method using the same kind of raw material so as to have the same final concentration. Amide derivative-containing acidic carbonated beverages that retain the carbonic acid feeling of:
(B) Compared with the acidic carbonated drink (control acidic carbonated drink) manufactured by the same manufacturing method using the same kind of raw material so as to have the same final concentration except that the emulsified component and the amide derivative are not contained, the carbonic sensation is Improved acid carbonated beverages containing amide derivatives:
Means.

  In the present invention, “carbonic feeling” means “stimulation”. The above-mentioned “stimulation” means a tingling irritation felt in the throat from the mouth during drinking. It is easy for a trained paneler to see how the “carbonic feeling” of an acidic carbonated beverage looks, for example, whether it is generally retained or improved compared to a control. And can be determined clearly. As a method of summarizing evaluation criteria and evaluation between panelists, a general method can be used. For example, a method similar to the method using the evaluation criteria described in Test 2 of Examples described later, preferably The same method as the method using the evaluation criteria (Table 7) described in Test 2 of Examples described later can be suitably used. The above-mentioned “comparison control” when comparing the carbonic sensation includes the above-mentioned “comparative acidic carbonated beverage” (an acidic carbonated beverage that contains an amide derivative but does not contain an emulsifying component)) or the above-mentioned “control acidity”. “Carbonated beverage” (an acidic carbonated beverage containing neither an emulsified component nor an amide derivative) is preferably included.

  More specifically, in the evaluation criteria (Table 7) described in Test 2 of Examples described later, the carbonic acid feeling is clearly improved (◯) or slightly improved as compared with the control acidic carbonated beverage. The (Δ) amide derivative-containing acidic carbonated drink is included in the amide derivative-containing carbonated drink that “maintains the improvement effect of carbonic acid feeling by the amide derivative”. In addition, in the evaluation criteria described in Test 2 of Examples described later, the amide derivative-containing carbonated beverage having the same carbonic acid evaluation as that of the comparative acidic carbonated beverage compared to the control acidic carbonated beverage is generally the same as the comparative acidic carbonated beverage. It is an amide derivative-containing acidic carbonated beverage that retains the same degree of carbonic acid, and is included in the amide derivative-containing carbonated beverage that “maintains the effect of improving the carbonic acid feeling by the amide derivative”.

<The manufacturing method of the acidic carbonated drink of this invention>
The acidic carbonated beverage of the present invention can be produced according to a conventionally known method for producing an acidic carbonated beverage, except that the amide derivative of the general formula (1) and an emulsified component are contained. Examples of the method for producing an acidic carbonated beverage of the present invention include a method of incorporating an emulsifying component in the production of an acidic carbonated beverage containing the amide derivative of the above general formula (1), and more specifically, the above general formula. In the production of the acidic carbonated beverage containing the amide derivative of (1), the raw material for producing the acidic carbonated beverage (for example, “water”, “water containing an amide derivative”, “water containing carbon dioxide”, “amide derivative” And water containing carbon dioxide gas ”or“ water in which any or all of these optional components are further contained in any one of these four types of water ”) include an emulsified component (preferably added). Can be mentioned. Or the method of making an emulsification component contain in water etc. simultaneously with an amide derivative, and the method of making the water etc. contain after mixing an emulsification component and an amide derivative beforehand are also mentioned.

  In such a production method, as long as an acidic carbonated beverage containing the production raw material to be used can be produced, the order in which the production raw material is contained (for example, added) is not particularly limited, but among the production raw materials to be used, production other than carbon dioxide gas is performed. A method in which carbon dioxide gas is contained in the liquid in which the raw materials are mixed is preferred. When the acidic carbonated beverage is a packaged acidic carbonated beverage, among the production raw materials to be used, a method in which carbon dioxide gas is contained in a liquid in which production raw materials other than carbon dioxide gas are mixed, and then the container is filled and sealed is preferable. Can be mentioned. Moreover, when heat-sterilizing an acidic carbonated drink, you may carry out in any step. In addition, when producing a container-packed acidic carbonated beverage that has undergone a heat sterilization treatment, the heat sterilization treatment may be performed at any stage, but among the production raw materials used, a liquid in which production raw materials other than carbon dioxide gas are mixed A method in which the container is filled with carbon dioxide gas, filled in a container and sealed, and then heat sterilized is preferred.

  The method for heat sterilization is not particularly limited, and examples thereof include a high temperature short time sterilization method (HTST method), a pasteurizer sterilization method, and an ultra high temperature heat treatment method (UHT method).

<Method for reducing pungent irritation of acid carbonated beverage containing amide derivative of the present invention>
As the “method for reducing the pungent irritation of an amide derivative-containing acidic carbonated beverage” of the present invention, in the production of an acidic carbonated beverage containing the amide derivative of the general formula (1), the acidic carbonated beverage contains an emulsified component. As long as it contains, there is no particular limitation.

  EXAMPLES The present invention will be described in detail below with reference to examples, but the present invention is not limited to these examples.

Test 1 [Effect of pH without carbon dioxide gas on pungent stimulation of amide derivatives in carbonated beverages]
Using spirantol, which is a kind of amide derivative, the effect of pH without carbon dioxide gas on the pungent taste of the amide derivative in carbonated beverages was examined by the following experiment.

(1) Preparation of beverage According to the prescription in Table 1 below, beverages 1 to 5 were prepared. Specifically, for beverages 3 to 5, spirantol was added to water so as to be 3 ppm, and the pH was adjusted to be within the range of pH 2.8 to 7, and further, a gas pressure of 0.3 MPa was used. It was prepared by containing carbon dioxide so that In addition, pH at the time of the carbon dioxide gas non-containment of the drinks 3-5 was measured using a commercially available pH meter at a liquid temperature of 20 ° C., and the carbon dioxide gas pressure was measured at a liquid temperature of 20 ° C. For example, measurement was performed using a gas volume measuring device manufactured by Kyoto Electronics Co., Ltd. Moreover, the drink 2 was prepared by containing spirrantol in water so as to be 3 ppm, and the drink 1 was simply water.

(sensory evaluation)
Sensory evaluation of each prepared beverage was performed by the following methods and standards by 6 trained panelists.

  The sensory evaluation of the carbonic acid feeling evaluated the "irritant feeling" especially important as a component which comprises the carbonic acid feeling at the time of drinking, ie, carbonic acid feeling. Such “stimulation” is a tingling stimulus that is felt in the throat from the mouth during drinking. The sensory evaluation of the carbonic sensation was carried out according to the criteria shown in Table 2 below, using beverage 1 (simple water containing neither carbon dioxide nor spirantol) as a control. The results of the sensory evaluation are shown in the item “Carbonation” in Table 1 above.

  For sensory evaluation of pungent stimulation, pungent stimulation during drinking was evaluated. Such a “pungency stimulus” is a pungency stimulus felt during drinking, and in this test is a pungency stimulus derived from spirantol. Sensory evaluation of pungent stimulation was performed according to the criteria shown in Table 3 below. The results of the sensory evaluation are shown in the item “Pungency stimulation” in Table 1 above.

  As can be seen from the sensory evaluation results for the pungent stimulus in Table 1, in the beverage 3 having a pH of 7 when not containing carbon dioxide, the pungent stimulus was evaluated as “2”, but the pH was 4.5. In the beverage 4, the hotness irritation was strong and the evaluation was “3”, and in the beverage 5 having such a pH of 2.8, the hotness irritation was very strong and the evaluation was “4”. Thus, when the pH at the time of carbon dioxide-free containing falls, the pungent irritation | stimulation by spirantol became strong, and it turned out that the palatability of a drink falls large. This problem has not been known so far and is a new problem.

Test 2 [Effect of emulsifying component on carbonic acid feeling and pungent stimulation of amide derivative-containing acidic carbonated beverage]
Using spirantol, which is one of amide derivatives, the effect of the emulsifying component on the carbonic acid feeling and the pungent taste of the amide derivative-containing acidic carbonated beverage was examined by the following experiment.

(1) Beverage preparation Each acidic carbonated beverage was prepared according to the formulations shown in Tables 4 to 6 below. Each of these acidic carbonated beverage preparation methods contains 3 ppm of an amide derivative and 0 to 1000 ppm of an emulsifier with respect to the total amount of the beverage, and the pH is adjusted to 2.8 when no carbon dioxide gas is contained. It was produced according to a conventionally known method for producing carbonated water beverages, except that carbon dioxide was contained so as to obtain a gas pressure of 0.3 MPa. As emulsifying components, sucrose palmitate was used in Table 4, glycerine palmitate was used in Table 5, and sucrose acetate isobutyrate was used in Table 6.

(sensory evaluation)
The sensory evaluation of each prepared acidic carbonated beverage (Tables 4 to 6) was performed by the following panelists and the following methods and standards using 6 trained panelists.

The sensory evaluation of the carbonic acid feeling evaluated the "irritant feeling" especially important as a component which comprises the carbonic acid feeling at the time of drinking, ie, carbonic acid feeling. Such “stimulation” is a tingling stimulus that is felt in the throat from the mouth during drinking. The sensory evaluation of the carbonic sensation was performed according to the criteria shown in Table 7 below, using an acidic carbonated beverage (gas pressure 0.3 MPa, pH 2.8 when not containing carbon dioxide gas) containing neither an emulsified component nor spirantol as a control. The result of the sensory evaluation is shown in the item of “Carbon feeling” in Tables 4 to 6 above.
Such control corresponds to “a control acidic carbonated beverage” (an acidic carbonated beverage containing neither an emulsified component nor an amide derivative) in the detailed description of the invention.

  For sensory evaluation of pungent stimulation, pungent stimulation during drinking was evaluated. Such a “pungency stimulus” is a pungency stimulus felt during drinking, and in this test is a pungency stimulus derived from spirantol. The sensory evaluation of pungent stimulation was based on the criteria shown in Table 8 below, using an acidic carbonated beverage (gas pressure 0.3 MPa, pH 2.8 when not containing carbon dioxide) containing spirantol but no emulsifying component as a control. went. The control is beverage 6 in Table 4, beverage 12 in Table 5, and beverage 18 in Table 6. These controls correspond to the “comparative acidic carbonated beverage” (an acidic carbonated beverage containing an amide derivative but not containing an emulsified component) in the detailed description of the invention described above. The results of such sensory evaluation of pungent stimulation are shown in the item of “pungent stimulation” in Tables 4 to 6, respectively.

  First, as for carbonic acid feeling, as can be seen from the results of the sensory evaluation in Table 4, sucrose palmitate is also added to the acidic carbonated beverages of beverages 7 to 11 to which sucrose palmitate is added as an emulsifying component. It was the same evaluation “◯” as that of the acidic carbonated beverage of the beverage 6 that was not (the carbonic acid stimulus was clearly enhanced as compared with the control). From this, it was shown that even when sucrose palmitic acid ester was added, the effect of improving the carbonic acid feeling by the amide derivative was retained. The same was also shown when the emulsified component was glycerine palmitate (Table 5) and when it was sucrose acetate isobutyrate (Table 6).

  In addition, as to the pungent irritation, as can be seen from the results of the sensory evaluation in Table 4, the pungent irritation caused by spirantol is strong in the acid carbonated beverage 6 (control) to which the sucrose palmitate ester which is an emulsifying component is not added. On the other hand, in the case of the acidic carbonated beverages 7 to 11 to which sucrose palmitate was added, the taste of the pungent stimulus was evaluated as “△” or “◯”. As a result, the pungent irritation was reduced. From this, it was shown that the addition of sucrose palmitate can reduce the pungent irritation caused by spirantol in an acidic carbonated beverage. The same was also shown when the emulsified component was glycerine palmitate (Table 5) and when it was sucrose acetate isobutyrate (Table 6). In addition, about the addition amount of an emulsification component, it turned out that the reduction effect of a pungent irritation | stimulation is high and it is preferable rather than the case of 0.1 ppm so that Table 4-Table 6 may show. In addition, when sucrose palmitate or glycerine palmitate is used, if the amount used exceeds 1000 ppm, the oily flavor of sucrose palmitate or glycerine palmitate itself may occur. It was also shown that the amount is preferably 1000 ppm or less.

  As described above, the results of sensory evaluation in Tables 4 to 6 are summarized. When an emulsified component is added to an acidic carbonated beverage containing an amide derivative, the pungent irritation by the amide derivative is maintained while maintaining the carbonation improvement effect of the amide derivative. It was shown that it can be reduced. Moreover, as a preferable density | concentration of an emulsification component, 0.1 ppm or more, More preferably, 1 ppm or more is mentioned.

  The present invention provides an acidic carbonated beverage containing an amide derivative, an acidic carbonated beverage containing an amide derivative, which reduces the pungent irritation of the amide derivative while maintaining the carbonic acid improvement effect by the amide derivative, and a method for producing the same. .

Claims (14)

An acidic carbonated beverage containing an amide derivative represented by the following general formula (1), wherein an emulsified component is contained.

(In the above formula (1), R1 represents a polyene group or alkenyl group having 2 to 20 carbon atoms, the terminal of which may be substituted with a methylenedioxyphenyl group, and R2 and R3 are each independently hydrogen. And represents a lower alkyl group which may be substituted with an atom or a hydroxyl group, and R2 and R3 may each form a heterocyclic ring with a nitrogen atom adjacent to each other.   The amide derivative-containing acidic carbonated beverage according to claim 1, wherein the emulsifying component is an emulsifier.   The amide derivative-containing acidic carbonated beverage according to claim 1 or 2, wherein the emulsifying component is one or more substances selected from the group consisting of sucrose fatty acid esters and glycerin fatty acid esters.   The constituent fatty acid of the sucrose fatty acid ester is one or a combination of two or more substances selected from the group consisting of palmitic acid, stearic acid, isobutyric acid and acetic acid, and / or the constituent fatty acid of the glycerin fatty acid ester The amide derivative-containing acidic carbonated beverage according to claim 3, wherein is a combination of one or two or more substances selected from the group consisting of lauric acid, myristic acid, palmitic acid, stearic acid, and oleic acid.   50% by weight or more of the constituent fatty acids of the sucrose fatty acid ester is one or a combination of two or more substances selected from the group consisting of palmitic acid, stearic acid, isobutyric acid and acetic acid, and / or glycerin 5 or more by weight of the constituent fatty acids of the fatty acid ester is one or a combination of two or more substances selected from lauric acid, myristic acid, palmitic acid, stearic acid and oleic acid. An acidic carbonated beverage containing an amide derivative.   The amide derivative-containing acidic carbonated beverage according to any one of claims 1 to 5, wherein the total concentration of the emulsified components contained in the acidic carbonated beverage is 0.1 to 1000 ppm.   The amide derivative-containing acidic carbonated beverage according to any one of claims 1 to 6, wherein the pH when no carbon dioxide is contained is 7 or less.   The amide derivative belongs to a genus selected from the group consisting of Asteraceae (Spilanthes), Zanthoxylum, Rutaceae (Fagara), and Pepper (Piper) The amide derivative-containing acidic carbonated beverage according to any one of claims 1 to 7, wherein the amide derivative-containing acidic carbonated beverage is one or more amide derivatives extractable from a plant.   The amide derivative-containing acid according to any one of claims 1 to 8, wherein the amide derivative is one or more substances selected from the group consisting of spiranthols, sanshools, hydroxysanshools, and piperines. soda drink.   The amide derivative-containing acidic carbonated beverage according to any one of claims 1 to 9, wherein the amide derivative is spirantol.   The amide derivative-containing acidic carbonated beverage according to any one of claims 1 to 10, wherein the total concentration of amide derivatives contained in the acidic carbonated beverage is 5 ppb to 100 ppm by weight.   The amide derivative-containing acidic carbonated drink according to any one of claims 1 to 11, wherein the gas pressure is 0.1 MPa or more. In the production of an acidic carbonated beverage containing an amide derivative of the following general formula (1), an emulsified component is contained in the acidic carbonated beverage.

(In the above formula (1), R1 represents a polyene group or alkenyl group having 2 to 20 carbon atoms, the terminal of which may be substituted with a methylenedioxyphenyl group, and R2 and R3 are each independently hydrogen. And represents a lower alkyl group which may be substituted with an atom or a hydroxyl group, and R2 and R3 may each form a heterocyclic ring with a nitrogen atom adjacent to each other. In the production of an acidic carbonated beverage containing the following amide derivative of the general formula (1), the acidic carbonated beverage contains an emulsified component, and the method for reducing the pungent irritation of the amide derivative-containing acidic carbonated beverage.

(In the above formula (1), R1 represents a polyene group or alkenyl group having 2 to 20 carbon atoms, the terminal of which may be substituted with a methylenedioxyphenyl group, and R2 and R3 are each independently hydrogen. And represents a lower alkyl group which may be substituted with an atom or a hydroxyl group, and R2 and R3 may each form a heterocyclic ring with a nitrogen atom adjacent to each other.