JP2000300189A - Food/drink having aromatherapy effect - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain the subject food/drink capable of exhibiting aromatherapy effect without impairing the original flavor inherent in the food/drink, by putting a food/drink into a container wherein an aroma retention material containing a perfume having aromatherapy effect is imparted to a specific part thereof. SOLUTION: This food/drink is obtained by putting a food/drink into a container wherein an aroma retention material containing a perfume having aromatherapy effect is imparted to a part being out of touch with food/drink and the mouth during eating or drinking. The original food/drink is pref. a sort of drink or soup. The perfume to be used is desirably e.g. a herb perfume. The aroma retention material means every material including and holding a perfume; in particular, it is desirable that the perfume is sealed by e.g. a film, adsorbed to porous particles, or microencapsulated with a material meltable by heating, under distribution/storage, and the perfume held in thus treated part is vaporized when unsealed or heated at the time of taking a meal.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a food and beverage container in which a fragrance material containing a fragrance having an aromatherapy effect is mounted on the outside of a food and drink container, and the fragrance is volatilized at the time of eating and drinking. The present invention relates to foods and drinks that fully exhibit the aromatherapy effect of the aroma without impairing the original flavor of the food or drink.

[0002]

2. Description of the Related Art In recent years, aromatherapy has become popular as health consciousness has increased, and various foods and drinks using herbs have been developed. Also, in the field of beverages, herbal teas using dried herbs and those obtained by adding herbal flavors to favorite beverages have been put on the market.

[0003]

However, when dry herbs or herb flavors are directly added to foods, the original flavor of the foods may be impaired, or the aromatherapy effect of the herbs may be weakened. It is a major obstacle.

[0004]

Means for Solving the Problems The present inventors have paid attention to the aromatherapy effect of herbs and the like, and have found that the food and beverage can fully exert the aromatherapy effects of the herbs and the like without impairing the original flavor of the food or drink. Diligent research on product development. As a result, it was found that the purpose was achieved by installing food and beverage and food and beverages in a container where the fragrance was volatilized at the time of eating and drinking by attaching a fragrance preservation material to the part where the mouth does not come in contact with food and drink. Thus, the present invention has been completed. That is, the present invention provides (1) an aromatherapy effect in which a food or drink is stored in a food or drink and a container attached to a portion that does not come into contact with the mouth when eating or drinking, including a flavoring material containing a flavor having an aromatherapy effect. (2) The food or beverage according to the above (1), wherein the fragrance preservative material is to evaporate the fragrance by opening and / or heating at the time of eating and drinking; (3) The fragrance having an aromatherapy effect is an herbal fragrance. (4) The food and drink according to the above (1), wherein the food and drink is a beverage or soup, and (5) the food and drink according to the above (1), wherein the food and drink container is a disposable container. .

[0005]

DETAILED DESCRIPTION OF THE INVENTION
For example, green tea, black tea, oolong tea, puer tea, dokudami tea, tochu tea, adlay tea, brown rice tea, kelp tea, etc., various coffee drinks, various juice drinks, various vegetable drinks, various milk drinks, various carbonated drinks Beverages, powdered ones or those packed in tea bags, drink with hot water or water, various types of soups of consomme type, potage type, instant noodles, instant porridge, etc. can give. The shape of the container may be any suitable for the form and contents of the food and drink, and examples thereof include a cup, a pack, a tray, a bottle, a can, a bottle, a tube, and a bag. The material of the container may be any material that is normally used without any problem in food hygiene, for example, paper, resin,
Single or composite products such as glass and metal are exemplified. The type of the container is not particularly limited, but a disposable container is more suitable from the viewpoint of the embodiment of the present invention. The aromatherapy effect in the present invention refers to an effect of adjusting a body function such as refreshing, relaxing, appetizing, suppressing appetite, antidepressant, and antiemetic, or treating a disease by smelling a scent. In addition, as a fragrance having an aromatherapy effect,
For example, chamomile, jasmine, lavender, rosemary, peppermint, spearmint, melissa, basil, perilla, salvia, sage, marjoram, thyme, angelica, caraway, clove, ginger, cinnamon, orange flower, eucalyptus, vanilla, ylang ylang, rose , Juniper berry, sandalwood, rosewood, cypress, cypress, cypress, cedar, pine, bergamot, lemon, orange, grapefruit, passion fruit and the like, and animal flavors such as musk, ambergris, milk and the like.

[0006] The above-mentioned flavors include natural flavors, synthetic flavors,
Alternatively, any of these preparations may be used, but from the viewpoint of the aromatherapy effect, those derived from nature are desirable.
There is no particular limitation on the form of the fragrance, and a form that is easy to use may be selected from oils, essences, emulsified fragrances, powders, and the like. Dry products such as leaves and flowers of herbs and the like can be used, but from the viewpoint of the aromatherapy effect, processed products whose fragrance intensity can be easily adjusted are more desirable. The fragrance preservative material used in the present invention refers to any material containing and holding a fragrance, and particularly during distribution and storage, the fragrance is sealed with, for example, a film or the like, or adsorbed on porous particles, or heated. It is microcapsulated with a material that melts, and it is preferable that the fragrance is volatilized by opening or heating the part at the time of eating and drinking. For example, a tack label that seals the fragrance between laminate layers of a plastic film ( JP-A-9-34
No. 364) or a paint in which a fragrance is mixed with a resin (Japanese Patent Application Laid-Open No.
No. 0121), a cellulose bead embedded with a fragrance (Japanese Patent Application Laid-Open No. 3-170501), and a fragrance is encapsulated in heat-soluble microcapsules to volatilize the fragrance during heating (Japanese Patent Application Laid-Open No. 7-37274). ). The place where the scent-retaining material is present is, for example, a portion where the food or drink and the mouth when eating or drinking do not come into contact with the scent-retaining material, such as the outer side surface, the outer bottom surface, and the lid of the container. The fragrance preservation material may be attached to the outside of the food and drink container, the outside bottom surface and the lid with an adhesive or the like, or the fragrance may be made into ink, applied to the outside of the food and drink container, dried, and then applied with a film etc. The face may be sealed. In the case of the type in which the fragrance material is attached to the container with an adhesive or the like, the fragrance material may be attached to the container, and the user may attach the fragrance material to the container before eating or drinking. When eating food or beverages, open or heat the fragrance-enclosed seal of the scent-preserving material, etc., and the aroma components inside will evaporate around the container, reach the nose of the food and drink, and exert an aromatherapy effect I do. However, since the flavor component does not mix with the food or drink as the content, the flavor of the food or drink is not reduced or deteriorated.

[0007]

The present invention will be described more specifically with reference to the following examples. Example 1 Lavender oil and bergamot oil in a weight ratio of 1: 1
25 μl of the mixed solution was soaked in filter paper cut to 15 mm × 15 mm. This filter paper was stuck on the outer bottom surface of a 190 ml paper cup with double-sided tape, and 25 mm
It was covered with a polyethylene film of × 25 mm and the periphery was closed with an adhesive tape. 1 tea bag in this paper cup
The product was put into pieces. Relaxation effect confirmation test (1) Test method ・ Subject: 8 healthy women aged 22 to 25 years ・ Test sample Test product: 130 ml after opening the seal of the scent-retaining material of the tea tea bag container obtained in Example 1. Controlled product: The same amount of hot water poured into a tea bag with no fragrance-retaining material attached. ・ Measurement items Brain wave (forehead) α wave factor: 100 × α wave / (α wave + Β wave) The higher the α wave rate, the more relaxed the state. -Test procedure The test procedure was performed for one test sample according to the time table shown in [Table 1]. 2 days for each subject
The tests were performed on different types of test samples. The test samples were presented in the order of “test article → control article” by four persons and “control article → test article” by the remaining four persons. They were told that they would measure the effect of the test article, but did not know if the sample presented was a test or control.

[0008]

[Table 1] The amount of change in the measured value at the time of drinking (average value of three measurements) with respect to the value in the control state was determined, and the test product and the control product were compared. (2) Results The change amount (absolute value) of the α wave factor of the test product and the control product with respect to the rest time was measured. The results are shown in [Table 2].

[0009]

[Table 2] As shown in [Table 2], at the time of drinking, the test product showed a significant increase in α-wave rate as compared with the control product. From this, it is considered that the tea with flavor has a higher relaxing effect than the tea without flavor.

(3) Sensory test Twenty well-trained panelists evaluated the relaxed feeling and taste of the test and control products by a two-point comparison method. The results are shown in [Table 3].

[Table 3] In the sensory evaluation, it was recognized that the test article had a more relaxed feeling. Although the palatability was almost the same, no significant difference was observed, which means that the relaxing effect was exhibited without impairing the flavor of the black tea.

Example 2 25 μl of an equal mixture of chamomile oil, jasmine oil, rosemary oil, passion fruit oil and grapefruit oil was filtered on filter paper (15 mm × 15 m).
m) and two polyethylene films (25
mm × 25 mm) and sealed on all sides with a sealing machine. This was adhered to the side surface of the resin cup with double-sided tape, and the cup was filled with powdered consommé soup to obtain a product. Hot water was poured into this cup and stirred, and immediately before eating, the film containing the filter paper was opened and the fragrance was volatilized. (1) Sensory test By 20 well-trained specialized panelists, the relaxed feeling and taste of the consommé soup (test sample) of Example 2 and the flavor mixture directly added to the container cup (comparative product) were evaluated. The evaluation was performed by a two-point comparison method. The results are shown in [Table 4].

[0012]

[Table 4] Because the flavor of the comparison product was greatly impaired, a feeling of relaxation,
The evaluation of the test article was significantly higher in both palatability. This means that the method of the present invention can exert a relaxing effect without impairing the flavor of the contents, while the comparative product impaired the flavor of the soup as a result of mixing the consomme soup with the fragrance. are doing.

[0013]

According to the present invention, an aroma component having an aromatherapy effect at the time of eating is volatilized from the outside of the container, and the effect is exhibited without impairing the original flavor of the food or drink as the contents. Therefore, the foods and drinks of the present invention exhibit higher aromatherapy effects than conventional foods and drinks containing fragrances and maintain good palatability.

 ──────────────────────────────────────────────────続 き Continued on the front page F term (reference) 4B017 LG15 LL01 LP15 4B035 LC06 LE11 LG37 LK02 LP45 LT16 4B036 LC06 LF01 LH34 LK06 LP19

Claims (5)

[Claims] 1. A food or drink having an aromatherapy effect in which a food or drink is accommodated in a food or drink and a container in which a fragrance material containing a fragrance having an aromatherapy effect is attached to a portion where the mouth does not come into contact when eating or drinking. 2. The food or drink product according to claim 1, wherein the fragrance preservative material is used to open and / or heat the fragrance during eating and drinking. 3. The food or drink according to claim 1, wherein the flavor having an aromatherapy effect is an herbal flavor. 4. The food or drink according to claim 1, wherein the food or drink is a beverage or a soup. 5. The food / beverage container is a disposable container.
Food and drink as described.