JP7017663B1 - Acetic acid-containing beverage - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a novel technique capable of reducing the irritation derived from acetic acid felt when drinking while maintaining the deliciousness of a carbonated drink containing acetic acid. A carbonated beverage containing acetic acid having a content of 10 to 1000 ppm and thymol having a content of 1 to 150 ppb. [Selection diagram] None

Description

The present invention relates to a beverage containing acetic acid.

It has been reported that edible acid (acetic acid) has predetermined effects on health such as fatigue recovery effect and blood pressure increase suppressing effect, and beverages containing acetic acid are being developed. Beverages containing acetic acid are described, for example, in Patent Document 1. Beverages containing acetic acid may cause irritation due to acetic acid when swallowed. The stimuli include acetic acid-derived stimuli that are felt at the moment of drinking (a tingling stimulus that goes through the nose at the moment of drinking) and acetic acid-derived stimuli that remain after drinking (the stimulus that becomes hot in the back of the throat after drinking). There is a stimulus like a burning feeling).

JP 2015-220132

An object of the present invention is to provide a novel technique capable of reducing the irritation derived from acetic acid felt when drinking while maintaining the deliciousness of a carbonated drink containing acetic acid.

The present inventor has found that by adding a predetermined amount of Timor to a carbonated drink containing acetic acid, it is possible to reduce the irritation derived from acetic acid felt when drinking while maintaining the deliciousness, and completed the present invention. I let you.

The gist of the present invention is as follows.
[1] A carbonated beverage containing acetic acid having a content of 10 to 1000 ppm and thymol having a content of 1 to 150 ppb.
[2] The carbonated drink according to [1], wherein the Brix value is 1 to 10.
[3] The carbonated drink according to [1] or [2], wherein the carbonic acid gas volume is 1.0 vol or more.
[4] A method for reducing irritation derived from acetic acid, which comprises containing thymol in a carbonated drink containing acetic acid having a content of 10 to 1000 ppm and having a content of 1 to 150 ppb.

INDUSTRIAL APPLICABILITY According to the present invention, it is possible to provide a novel technique capable of reducing the irritation derived from acetic acid felt when drinking while maintaining the deliciousness of a carbonated drink containing acetic acid.

Hereinafter, one embodiment of the present invention will be described in detail.

The beverage of the present embodiment is a carbonated beverage containing acetic acid and timol, and the acetic acid content in the carbonated beverage is 10 to 1000 ppm, and the timol content in the carbonated beverage is 1 to 150 ppb. In addition, ppm and ppb in this specification mean mass ppm and mass ppb, respectively.

In the beverage of the present embodiment, the content of acetic acid is 10 to 1000 ppm as described above. By containing a predetermined amount (1-150 ppb) of thymol, which will be described later, in a carbonated drink having an acetic acid content of 10 to 1000 ppm, the irritation derived from acetic acid felt when drinking is reduced while maintaining the deliciousness. can do. In carbonated drinks with an acetic acid content of less than 10 ppm or carbonated drinks with an acetic acid content of more than 1000 ppm, the effect of reducing irritation derived from acetic acid cannot be obtained (or even if it is obtained) even if it contains 1 to 150 ppb of Timor. It's too small to do).

The content of acetic acid in the beverage of the present embodiment is not particularly limited as long as it is 10 to 1000 ppm, but from the viewpoint that the taste is more easily maintained and the irritation derived from acetic acid is more easily reduced, 50 It is preferably about 900 ppm, preferably 50 to 600 ppm, and more preferably 50 to 200 ppm. The content of acetic acid in the beverage can be measured by, for example, high performance liquid chromatography (HPLC).

The origin of acetic acid contained in the beverage of the present embodiment is not particularly limited. Acetic acid may be contained, for example, by adding a component containing acetic acid as a main component such as vinegar to a beverage, or is derived from a component that imparts a taste and / or aroma to a beverage described later. It may be contained.

In the present specification, the stimulus derived from acetic acid is a general term for the stimulus felt at the moment of drinking a beverage containing acetic acid and the stimulus derived from acetic acid that remains after drinking. Further, as used herein, the reduction of acetic acid-derived irritation means that at least one of the acetic acid-derived irritation felt at the moment of drinking and the acetic acid-derived irritation remaining after drinking is reduced. Further, in the present specification, the maintenance of deliciousness means that the deliciousness is not impaired as compared with a beverage having the same composition except that it does not contain thymol.

The beverage of the present embodiment is a carbonated beverage. When the beverage containing 10 to 1000 ppm of acetic acid is a carbonated drink, the stimulus derived from acetic acid is enhanced (the stimulus derived from acetic acid is strongly felt), but the beverage of the present embodiment has the acetic acid enhanced by carbonic acid. The irritation of origin is reduced by a predetermined amount (1-150 ppb) of Timor, which will be described later. The carbon dioxide gas volume (gas pressure) of the beverage of the present embodiment is not particularly limited and can be appropriately set by those skilled in the art in consideration of the material of the container that can be filled, but the taste is more easily maintained. From the viewpoint that the irritation derived from acetic acid is more likely to be reduced, it is preferably 1.0 or more, more preferably 1.0 to 4.5 Vol, and particularly preferably 1.5 to 4.0 Vol. preferable. In addition, in this specification, a carbonated drink means a drink in which carbon dioxide (carbon dioxide gas) is dissolved in the drink. Further, in the present specification, the carbon dioxide gas volume (gas pressure) means the volume of carbon dioxide gas dissolved in the carbonated drink packed in a container at 1 atm and 20 ° C. and the volume ratio of the drink. For the carbon dioxide volume, after setting the sample to 20 ° C, attach an in-gas pressure gauge, open the stopcock once, perform a degassing (snift) operation, immediately close the stopcock, and shake vigorously to make the pressure constant. It can be obtained as a value at the time.

The beverage of this embodiment contains 1 to 150 ppb of thymol. Thymol is a monoterpene derivative represented by the molecular formula C ₁₀ H ₁₄ O, and is contained in, for example, Garden Thyme and Yuzu. The origin of thymol contained in the beverage of the present embodiment is not particularly limited, and may be thymol from which a natural product has been extracted or thymol synthesized. Further, the thymol contained in the beverage of the present embodiment may be contained in the beverage derived from a component that imparts a taste and / or aroma to the beverage described later.

By containing 1 to 150 ppb of thymol in a carbonated drink having an acetic acid content of 10 to 1000 ppm, the irritation derived from acetic acid felt when drinking is reduced while maintaining the deliciousness. If the amount of thymol contained in the carbonated drink is less than 1 ppb, the effect of reducing irritation derived from acetic acid cannot be obtained. On the other hand, if the amount of thymol contained in the carbonated drink is more than 150 ppb, an unpleasant scent derived from thymol (chemical odor (scent reminiscent of chemicals)) is easily perceived, and the deliciousness cannot be maintained.

The content of thymol in the beverage of the present embodiment is not particularly limited as long as it is 1 to 150 ppb, but from the viewpoint that the taste is more easily maintained and the irritation derived from acetic acid is more easily reduced, 10 It is preferably ~ 150 ppb, more preferably 50-100 ppb.

The content of Timor can be quantified by a solid phase microextraction method (SPME) using a gas chromatograph mass spectrometer (GC / MS, Agilent Technologies, 7890A GC / 5975C MSD). The standard addition method is used for quantification. Three samples can be prepared for each measurement sample, and the average value of the quantitative results can be used as the measurement result. The 20 mL vial containing the prepared measurement sample was heat-treated at 60 ° C. for 10 minutes, and then SPME fiber (DVB / CAR / PDMS) manufactured by SUPELCO was inserted into the gas phase portion of the vial. Collect volatile components for a minute. By installing this SPME fiber in GC / MS and firing it for 300 seconds, the collected volatile components can be desorbed.

The analysis conditions for GC / MS are as follows.
Column: Made by Agilent Technologies, DB-WAX UI 0.25 mm x 30 m x 0.25 μm
Oven temperature: 40 ° C for 5 minutes, then 3 ° C / min for 180 ° C, 20 ° C / min for 230 ° C.
Carrier gas: Helium inlet temperature: 230 ° C
Injection method: splitless

In the beverage of the present embodiment, the content ratio of acetic acid to thymol (acetic acid: thymol) can be appropriately set within the range of each of the above-mentioned contents (acetic acid: 10 to 1000 ppm, thymol: 1 to 150 ppb). Although not particularly limited, the ratio is preferably 12000: 1 to 800: 1 and 12000: 1 to 800 from the viewpoint that the taste is more easily maintained and the irritation derived from acetic acid is more easily reduced. It is more preferably 1 and particularly preferably 2400: 1 to 1200: 1.

In addition to acetic acid, carbon dioxide, and thymol, the beverage of the present embodiment may contain other components (hereinafter, also referred to as "other components") within the range in which the object of the present invention can be achieved, and in particular. Not limited.

Other ingredients may include, for example, ingredients that impart taste and / or aroma to the beverage. Examples of such components include fruit juice, juice from vegetables such as ginger, tea leaves such as green tea and black tea, extracts from coffee beans, and fragrances.

The fruit juice refers to a liquid component obtained by crushing the fruit, squeezing or straining the fruit, and removing the skin, seeds, etc. as necessary. Examples of fruits from which fruit juice is derived include citrus fruits, fruits of Rosaceae, grapes, pineapples, guava, bananas, mangoes, acerolas, lychees, papayas, passion fruits, blueberries, kiwifruits, melons and the like. Examples of citrus fruits include orange, citrus depressa, grapefruit, lemon, lime, yuzu, iyokan, citrus, hassaku, ponkan, shikuwasa, and kabosu. Examples of fruits of Rosaceae include apricots, strawberries, plums, cherry blossoms, plums, pears, Japanese pears, loquats, peaches, apples, prunes, and raspberries. For example, the juice of one or more of these fruits may be selected and contained in the beverage of the present embodiment.

When the beverage of the present embodiment contains fruit juice, it is preferable to contain citrus juice, and more preferably yuzu or lemon juice, among the above-mentioned fruit juices. The juice of citrus fruits (especially yuzu and lemon) is more compatible with thymol than the juices of other fruits other than citrus fruits, and the taste is more easily maintained. When the beverage of the present embodiment contains yuzu or lemon juice, the juice of yuzu or lemon (when containing both yuzu and lemon juice, the juice of both juices) from the viewpoint that the deliciousness is more easily maintained. The total rate) is preferably 30% or less, and more preferably 10% or less.

In the present specification, the fruit juice ratio is when the Brix value or acidity of the fruit juice (straight fruit juice) obtained by squeezing the fruit and not subjected to the treatment such as concentration is 100%. Relative concentration. Whether the fruit juice ratio is calculated based on the Brix value or the acidity is determined for each fruit type based on the JAS standard. When the fruit juice ratio of fruit juice is converted based on the Brix value of the JAS standard, the Brix value of sugars, honey, etc. added to the fruit juice is excluded. For example, lemon can be calculated based on the acidity (4.5%), and when 1.5% by weight of frozen concentrated lemon juice having an acidity of 31% is blended in the beverage, a beverage having a fruit juice ratio of 1% is obtained. be able to. How to obtain the Brix value and acidity will be described later.

Further, as the fruit juice (squeezed juice) or the extract that can be contained in the beverage of the present embodiment, the fruit juice (squeezed juice) or the extract obtained by the juice-squeezing treatment or the extraction treatment may be added to the beverage as it is, or for example, concentration, reduction, fermentation, etc. It may be added to the beverage through a treatment such as freeze-drying.

Examples of other components that can be contained in the beverage of the present embodiment include the above-mentioned components that impart taste and / or aroma, as well as additive components that are added to commercially available beverages. Such components include defoaming agents, acidity agents, sodium salts such as sodium hydrogen carbonate, sodium citrate, sodium phosphate and sodium chloride, magnesium salts such as magnesium sulfate, potassium salts such as potassium phosphate and calcium chloride. Calcium salts such as, pH adjusters, preservatives, antioxidants, sweeteners, amino acids and the like can be mentioned.

The pH of the beverage of the present embodiment is not particularly limited and can be appropriately set by those skilled in the art, for example, 2.0 to 4.0. Further, the citric acidity of the beverage of the present embodiment is not particularly limited and can be appropriately set by those skilled in the art, for example, 0.1 to 0.4 [g / 100 ml]. In the present specification, the citric acid acidity refers to the number of grams [anhydrous citric acid g / 100 ml] when the amount of organic acid contained in 100 ml of a beverage is converted into citric acid. The citric acid acidity of a beverage is measured by a method specified in the acidity measurement method of the JAS standard, specifically, a neutralization titration method (quantitative formula) using a 0.1 mol / L sodium hydroxide standard solution as an alkaline solution. can. The carbonated beverage can be subjected to the measurement after degassing the carbon dioxide gas by a conventional method before the measurement of the citric acid acidity.

Further, the Brix value of the beverage of the present embodiment is not particularly limited and can be appropriately set by those skilled in the art, but is preferably 1 to 10. When the Brix value is 1 to 10, the irritation derived from acetic acid can be further reduced as compared with the case where the Brix value is outside the range. In the present specification, the Brix value refers to the reading of the refractometer for sugar at a sample temperature (liquid temperature) of 20 ° C. based on the JAS standard. Brix can be measured using a known method and device. The Brix value can be adjusted, for example, by adjusting the blending amount of the sweetener. The adjustment of the Brix value is not particularly limited, but can be performed, for example, at the stage of preparing a beverage. In the examples of the present specification, the values measured at 20 ° C. were measured using a digital refractometer RX-5000α manufactured by ATAGO.

The sugar acid ratio of the beverage of the present embodiment is not particularly limited and can be appropriately set by those skilled in the art, but can be, for example, 10 to 100, 20 to 50, or 25. It can also be ~ 30. In the present specification, the sugar acid ratio refers to the ratio of the Brix value to the citric acid acidity in the beverage (Brix value / citric acid acidity). Since the method for obtaining the citric acid acidity and the Brix value is the same as the above-mentioned method, the description thereof will be omitted.

The beverage of the present embodiment contains, for example, acetic acid having a content of 10 to 1000 ppm in the produced carbonated beverage, and Timor having a content of 1 to 150 ppb in the produced carbonated beverage, if necessary. It can be produced by adding other components to be added to the raw material water, mixing them, and dissolving carbon dioxide in the obtained drinking water (hereinafter, also simply referred to as “mixed liquid”).

The method and order of addition of acetic acid, thymol, and other components contained as necessary are not particularly limited and can be appropriately set by those skilled in the art. Further, the drinking water to which each component is added may be an aqueous solution containing the components contained in the carbonated drink as well as the water itself.

Further, the method of dissolving carbon dioxide in the mixed liquid is not particularly limited, and for example, a method of mixing drinking water in which carbon dioxide is dissolved in advance with the mixed liquid to make a carbonated drink (post-mix method), or A method of directly injecting carbon dioxide into the mixed solution to dissolve it (premix method) can be mentioned.

The beverage of the present embodiment can be a packaged beverage enclosed in a container. The method of encapsulating the container is not particularly limited, and for example, it can be performed according to a conventional method. As for the container, a known container used for the packaged beverage can be appropriately selected and used, and the material and shape are not particularly limited. Specific examples of the container include transparent or translucent bottles, transparent or translucent plastic containers such as PET bottles, and metal cans such as steel cans and aluminum cans.

According to the present embodiment described above, in a carbonated drink containing acetic acid having a content of 10 to 1000 ppm, thymol was contained with the content set to 1 to 150 ppb, so that the drink was drunk while maintaining its deliciousness. It is possible to reduce the irritation derived from acetic acid that is sometimes felt. Therefore, according to the present invention, there is provided a method for reducing irritation derived from acetic acid, which comprises containing thymol at a content of 1 to 150 ppb in a carbonated drink containing acetic acid having a content of 10 to 1000 ppm. You can also do it.

The present invention will be described in more detail with reference to the following examples, but the present invention is not limited thereto.

[Test 1 <Effect of thymol under the presence or absence of carbon dioxide gas>]
Sugar (fructose-glucose liquid sugar) was added to ion-exchanged water to obtain a base liquid. Each raw material was added to the base liquid at the content shown in Table 1 below, and malic acid was added and mixed so that the citric acid acidity of the produced beverage was 0.23 [g / 100 ml]. Carbon dioxide gas was dissolved in the obtained mixed solution according to Table 1 below to obtain beverages of Example 1, Comparative Example 1 and Reference Examples 1 and 2. The beverages of Example 1, Comparative Example 1, and Reference Examples 1 and 2 all had a Brix value of 6.5 and a citric acid acidity of 0.23 [g / 100 ml]. In Table 1 below, "+" means that the component is contained, and "-" means that the component is not contained.

Five panelists tasted the beverages of Example 1, Comparative Example 1, and Reference Examples 1 and 2, and "deliciousness" and "acetic acid-derived stimulus (acetic acid-derived stimulus that appears at the moment of drinking, and acetic acid-derived stimulus) A sensory evaluation was performed on the stimulus that remains after drinking). Appropriate persons such as sensory evaluators and beverage developers were selected as panelists, and those with extreme likes and dislikes and those with allergies were excluded from the sensory evaluation.

The sensory evaluation related to "deliciousness" is performed based on the following evaluation criteria. Using Comparative Example 1 as a reference (4 points), the closer to 7 points, the better the "deliciousness", and the closer to 1 point. As the result became worse, the "deliciousness" became worse.
<Evaluation criteria for "deliciousness">
7: Pretty good 6: Good 5: Somewhat good 4: No change (standard)
3: Somewhat bad 2: Somewhat bad 1: Pretty bad

The sensory evaluation related to "acetic acid-derived stimulus" was performed based on the following evaluation criteria, and based on Comparative Example 1 (7 points), "acetic acid-derived stimulus" was less recognized as it approached 1 point. ..
<Evaluation criteria for "acetic acid-derived irritation felt at the moment of drinking" and "acetic acid-derived irritation remaining after drinking">
7: Very acceptable (standard)
6: Quite admitted 5: Very admitted 4: Relatively admitted 3: Slightly admitted 2: Slightly admitted 1: Not admitted at all

After each panelist performed a sensory evaluation, the average value of the evaluation results (scoring) of the panelists was calculated. The results are shown in Table 1.

As can be understood from Table 1, the beverage of Example 1 has less acetic acid-derived stimuli (the stimulus derived from acetic acid at the moment of drinking and the stimulus derived from acetic acid remaining after drinking) as compared with the beverage of Comparative Example 1. The taste was not impaired as compared with the beverage of Comparative Example 1. On the other hand, as can be understood from the evaluation results of Reference Examples 1 and 2, in the beverage in which carbon dioxide gas is not dissolved, the stimulus derived from acetic acid ((the stimulus derived from acetic acid at the moment of drinking and the stimulus derived from acetic acid remaining after drinking). )) Was not felt as compared with the beverage of Comparative Example 1, and the effect of reducing the irritation derived from acetic acid by the addition of thymol was not observed.

[Test 2 <Effect of thymol content>]
Beverages of Examples 2 to 7 and Comparative Examples 3 to 4 were obtained in the same manner as in Example 1 of Test 1 except that the content of thymol was set to the content shown in Table 2. Moreover, the beverage of Comparative Example 2 was obtained by the same method as that of Comparative Example 1 of Test 1. The beverages of Examples 2 to 7 and Comparative Examples 2 to 4 each have a Brix value of 6.5, a citric acid acidity of 0.23 [g / 100 ml], and a carbon dioxide gas volume of 2.89 Vol. there were.

Five panelists tasted the beverages of Examples 2 to 7 and Comparative Examples 2 to 4, and the sensory evaluation was performed by the same method as in Test 1. In the sensory evaluation of this test, the beverages of each Example and each Comparative Example were evaluated based on Comparative Example 2. The results are shown in Table 2.

As can be understood from Table 2, the beverages of Examples 2 to 7 are stimuli derived from acetic acid (stimulations derived from acetic acid at the moment of drinking and stimuli derived from acetic acid remaining after drinking) as compared with the beverages of Comparative Example 2. Was reduced, and the taste was not impaired as compared with the beverage of Comparative Example 2. On the other hand, the beverages of Comparative Examples 3 to 4 having a thymol content of more than 150 ppb had an unpleasant scent derived from thymol, and the taste was impaired as compared with the beverage of Comparative Example 2.

[Test 3 <Effect of acetic acid content>]
Beverages of Examples 8 to 10 were obtained in the same manner as in Example 1 of Test 1 except that the content of acetic acid was set to the content shown in Table 3 below. Further, the beverages of Comparative Examples 5 to 7 were obtained by the same method as in Comparative Example 1 of Test 1 except that the content of acetic acid was set to the content shown in Table 3 below. The beverages of Examples 8 to 10 and Comparative Examples 5 to 7 each have a Brix value of 6.5, a citric acid acidity of 0.23 [g / 100 ml], and a carbon dioxide gas volume of 2.89 Vol. there were.

Five panelists tasted the beverages of Examples 8 to 10 and Comparative Examples 5 to 7, and the sensory evaluation was performed by the same method as in Test 1. In the sensory evaluation of this test, Example 8 was evaluated based on Comparative Example 5, Example 9 was evaluated based on Comparative Example 6, and Example 10 was evaluated based on Comparative Example 7. The results are shown in Table 3.

As can be seen from Table 3, the beverages of Examples 8-10 containing 100 ppb thymol are each derived from acetic acid as compared to the beverages of Comparative Examples 5-7 having the same composition except that they do not contain thymol. The irritation (the irritation that occurs at the moment of drinking acetic acid and the irritation that remains after drinking acetic acid) was reduced, and the taste was not impaired. From this result, even if the content of acetic acid changes, if the content is within the range of 10 to 1000 ppm, 100 ppb of thymol is contained, so that the stimulus derived from acetic acid (acetic acid) is maintained while maintaining the deliciousness. It was understood that the irritation that occurs at the moment of drinking and the irritation that remains after drinking acetic acid) can be reduced.

[Test 4 <Effects of differences in citric acidity and Brix values>]
The beverage of Example 11 shown in Table 4 below was obtained in the same manner as in Example 1 of Test 1. Further, the beverage of Comparative Example 8 shown in Table 4 below was obtained by the same method as in Comparative Example 1 of Test 1. Both the beverages of Example 11 and Comparative Example 8 had a carbon dioxide gas volume of 2.89 Vol.

The amount of sugar (fructose-glucose liquid sugar) added to the base liquid was adjusted to obtain the Brix value shown in Table 4 below, and the citric acid acidity of the beverage to be produced was 0.13 [g / 100 ml]. The beverage of Example 12 shown in Table 4 below was obtained in the same manner as in Example 1 of Test 1 except that malic acid was added. Further, the amount of sugar (fructose-glucose liquid sugar) added to the base liquid was adjusted to obtain the Brix value shown in Table 4 below, and the citric acid acidity of the produced beverage was 0.13 [g / 100 ml]. The beverage of Comparative Example 9 shown in Table 4 below was obtained in the same manner as in Comparative Example 1 of Test 1 except that malic acid was added. Both the beverages of Example 12 and Comparative Example 9 had a carbon dioxide gas volume of 2.89 Vol.

Five panelists tasted the beverages of Examples 11 to 12 and Comparative Examples 8 to 9, and the sensory evaluation was performed by the same method as in Test 1. In the sensory evaluation of this test, Example 11 was evaluated based on Comparative Example 8, and Example 12 was evaluated based on Comparative Example 9. The results are shown in Table 4.

As can be seen from Table 4, the beverages of Examples 11-12 containing 100 ppb of thymol are each derived from acetic acid as compared to the beverages of Comparative Examples 8-9 having the same composition except that they do not contain thymol. The irritation (the irritation that occurs at the moment of drinking acetic acid and the irritation that remains after drinking acetic acid) was reduced, and the taste was not impaired. From this result, regardless of the citric acidity and Brix value of the beverage, 100 ppb of thymol is contained in the beverage, so that the stimulus derived from acetic acid (the stimulus derived from acetic acid and the stimulus generated at the moment of drinking) is maintained while maintaining the deliciousness. It was understood that the irritation that remains after drinking from acetic acid) can be reduced.

[Test 5 <Effect of difference in carbon dioxide volume>]
Beverages of Examples 13 to 14 were obtained by the same method as in Example 1 of Test 1 except that the amount of carbon dioxide gas dissolved in the beverage was adjusted to obtain the carbon dioxide gas volume shown in Table 5 below. Further, the beverages of Comparative Examples 10 to 11 were obtained by the same method as in Comparative Example 1 of Test 1 except that the amount of carbon dioxide gas dissolved in the beverage was adjusted to obtain the carbon dioxide gas volume shown in Table 5 below. The beverages of Examples 13 to 14 and Comparative Examples 10 to 11 each had a Brix value of 6.5 and a citric acid acidity of 0.23 [g / 100 ml].

Five panelists tasted the beverages of Examples 13 to 14 and Comparative Examples 10 to 11, and the sensory evaluation was performed by the same method as in Test 1. In the sensory evaluation of this test, Example 13 was evaluated based on Comparative Example 10, and Example 14 was evaluated based on Comparative Example 11. The results are shown in Table 5.

As can be seen from Table 5, the beverages of Examples 13-14 containing 100 ppb thymol are each derived from acetic acid as compared to the beverages of Comparative Examples 10-11 having the same composition except that they do not contain thymol. The irritation (the irritation that occurs at the moment of drinking acetic acid and the irritation that remains after drinking acetic acid) was reduced, and the taste was not impaired. From this result, if the beverage contains carbon dioxide gas, the beverage contains 100 ppb of thymol regardless of the carbon dioxide gas volume, so that the stimulus derived from acetic acid (drinking derived from acetic acid) is maintained while maintaining the deliciousness. It was understood that the irritation that occurs at the moment and the irritation that remains after drinking from acetic acid) can be reduced.

Claims (4)

A carbonated beverage containing acetic acid having a content of 10 to 1000 ppm and thymol having a content of 1 to 150 ppb. The carbonated drink according to claim 1, wherein the Brix value is 1 to 10. The carbonated drink according to claim 1 or 2, wherein the carbonic acid gas volume is 1.0 vol or more. A method for reducing irritation derived from acetic acid, which comprises containing thymol in a carbonated drink containing acetic acid having a content of 10 to 1000 ppm and having a content of 1 to 150 ppb.