JP2006034177A - Beverage having action promoting quiet sleep - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a beverage or low alcoholic beverage promoting quiet sleep for those who cannot smoothly sleep due to unstable mind in order to avoid beforehand depression which comes to a tragic condition of a suicide in some situations. <P>SOLUTION: The beverage or the low alcoholic beverage contains spices and has action promoting quiet sleep. The spices are derived from apricot, pear, citron, lavender, jasmine, rose, juniper berry and ginger. The beverage or the low alcoholic beverage is black tea. <P>COPYRIGHT: (C)2006,JPO&NCIPI

Description

  The present invention relates to a beverage and a low-alcohol beverage having an action of improving a symptom of “somehow anxious and unable to sleep well” which is one of the symptoms of depression.

  As an example, a modern society has a lot of stress accumulated, such as advanced information society, aging society, merit-based society, and so on. It has become an environment, and in fact, it has become a society with a tragic aspect of over 30,000 suicides per year. And there are many people who die without being aware of depression or being depressed. The number of people who have been diagnosed with depression is considered to be 10% to 20% of adults in Japan, but the number is even greater when including people who did not have the opportunity to diagnose depression Inferred. By the way, as a symptomatic symptom before depression, there are many people who feel anxiety somehow. This is because many people who are depressed are considered to be serious, and those people tend to think too seriously about work-related problems. Therefore, in order to prevent depression, it is important to improve the symptoms of feeling anxiety, which is the most common symptom first.

Japanese Patent Application Laid-Open No. 2004-123655 (Patent Document 1) discloses an anxiolytic, tension relieving and tranquilizer characterized by containing linalool as an active ingredient. Anti-anxiety, tension relief, tranquilizer characterized by containing lavender oil as an active ingredient. An anti-anxiety, tension relief and tranquilizer characterized by being a fragrance are disclosed. The linalool of the present invention is the main component contained in the essential oil obtained from lavender flowers. In the Vogel conflict test, a conflict condition is set by giving an electric shock to a water-insulated mouse when drinking water. When a drug with an anxiolytic effect is given, the mouse begins to drink water regardless of electric shock. Such an action is called an anti-conflict action in the Vogel conflict test and shows an anxiolytic action in humans.

Japanese Patent Application Laid-Open No. 2002-68969 (Patent Document 2) discloses an anxiolytic, tension relieving and tranquilizer characterized by containing phenethyl alcohol and / or citronellol as active ingredients. Anti-anxiety, tension relief, tranquilizer characterized by rose oil as an active ingredient. It is disclosed about the anxiolytic, tension relieving and tranquilizer according to claim 1 or 2, which is a fragrance. Phenethyl alcohol and citronellol of the present invention are the main components contained in the essential oil obtained from rose flowers. When fully trained, the mouse is afraid of electric shock and will no longer push the lever. However, when a drug having an anxiolytic action is given, the mouse pushes the lever without regard to electric shock. Such an action of a drug is called an anti-conflict action in the Geller-type conflict test and suggests an anxiolytic action in humans. In the Vogel conflict test, a conflict condition is set by giving an electric shock to a water-insulated mouse when drinking water. When a drug with an anxiolytic effect is given, the mouse begins to drink water regardless of electric shock. Such an action is called an anti-conflict action in the Vogel conflict test and shows an anxiolytic action in humans.

The main types of fragrances and their properties are roughly classified as follows: The scent of citrus fruits is abundant in the peel, and after squeezing it, the essential oil is separated. The fragrance obtained by the compression method is called essential oil. 2. This oil is called an essential oil obtained by the distillation method used to extract fragrances from fragrant plants such as flowers, bark, and seeds except plants that are not sensitive to heat. 3. It is a substance called a tincture that is immersed in ethanol for a long time and aged by shaking. 3. A scent is transferred to a CH solvent, especially petroleum ether (called concrete at this stage). From there, the scent is transferred to ethanol, and the ethanol is removed to extract the aroma components. However, in the case of a resin-based fragrance, it is called a resin. According to product explanation materials mainly by Hasegawa Koryo Co., Ltd., the following are well known.

1. Apricot, a deciduous Takagi of the Rosaceae family called “Anzu” under the Japanese name, is native to North China. The fruit is drupe, hairy, grooved, blown with white powder, and turns to light yellow or orange yellow when mature. Apricot's nuclear seed is called apricot kernel, and it is formulated as an antitussive expectorant in Chinese medicine. Apricot kernel contains about 3% amygdalin and 30-50% fatty oil. Apricot kernel oil obtained by squeezing is used as a raw material for cosmetics. The main flavor components of pulp are alcohols such as linalool, geraniol and nerol, benzaldehyde and paracymene, and other lactones such as γ-butyrolactone and γ-decalactone, ethyl laurate, ethyl myristate, isobutyrate. Esters such as ric acid and acids are also detected.

2. Pepino,
Pepino is a fruit of a solanaceous plant that is attracting attention as a new face of fruit. It originates in warm Andes mountains such as Colombia and Peru, and is widely known in South America under the names "Pepino", "Melonpeer" and "Melon Shrap". Improvements were made across New Zealand to create today's pepino. A soft creamy flesh with few seeds and plenty of juice has a fresh melon-like scent and a tropical white-scented scent. The main aroma component of pepino is cis-6-nonenool, which has a blue odor like melon. On the other hand, tropical fruity scent is attributed to 3-methyl-2-butenyl ester and 3-methyl-3-butenyl ester.

3. Watermelon, watermelon is a fruit of the cucurbitaceae with a long history that has been cultivated since 4000 years ago. The aroma components in the flesh part are aldehydes, alcohols, ketones, etc., and the components that contribute to the freshness of watermelon are C-9 alcohol and aldehyde, specifically 3, 6-nonadienal, 3 -It's called Nonenal. Watermelon flavors are used only for some frozen desserts and chewing gums because they have a narrower range of use than melon flavors.

4). Pear, Pear is a temperate fruit tree included in the genus Rosaceae and is cultivated in a wide range of temperate zones around the world. So-called pears are pears, and their origins are in central and southeastern Europe, and from Asia to northern Iran. Pear is a sweet and elegant fragrant fruit, but some of the esters of ethyl and methyl trans-2, cis-4-decadienoate and other higher fatty acids are found as important aroma components from Bartlett.

5. Grapes are cultivated in the majority of countries around the world and are said to reach half the total production of fruits. Grape scents include esters such as ethyl acetate and methyl anthranilate, as well as linalool, hexanol, and furaneol. These combinations create a characteristic scent such as Kyoho and Muscat.

 6). Melon and melon are annual vines belonging to the family Cucurbitaceae. It is characterized by its unique fresh scent and green scent. Important ingredients include cis-6-nonenal, 3,6-nonadien-1-ol, trans-2-cis-6-nonadienal, and cis-3-hexenol. In addition, various aroma components such as acetate esters, propionate esters, butyrate esters have been reported. Most melons are eaten as desserts as they are, but muskmelons are particularly preferred because they are rich in fruit juice and sweet. Since melon is not commercially produced as a natural fragrance, melon flavors are artificially formulated.

 7). There are 23 kinds of peaches and peaches that are generally known as varieties. Substances that have been identified as aroma components of fruits reach 86 components and are mainly esters, lactones, and aldehydes, but when immature, many of the esters mature and lactones increase. It has been. Compared with other fruits, the presence of lactones having 6 to 10 carbon atoms is characteristic. In formulating, γ-undecalactone is usually called “Peachaldehyde”. In addition, hexyl acetate, trans-2-hexenyl acetate, benzaldehyde, and the like are present in a relatively large amount.

   8). At the center of apple and apple aroma components are compounds with 6 carbon atoms such as hexanol, hexanal, trans-2-hexenal, etc. that produce fresh blueness and sweetness. Esters such as ethyl butyrate, butyl acetate and butyl butyrate give sweetness and a sense of ripeness. Delicious varieties with strong fragrances have a high ratio of these esters, and in Kokugoku and Kodama, there are many alcohols such as isobutyl alcohol and butanol. Acids also play an important role in sweetness and unity. A recent study also reports that estragor contributes significantly to fragrance.

9. Strawberries and strawberry are a member of the family Rosaceae, which is a fragrant fruit (fragrant meaning) as in its scientific name (Fragalia genus). A morning strawberry is served. Over 300 kinds of aroma components have been analyzed so far, but the fresh strawberry aroma includes esters such as ethyl acetate, methyl butyrate, butyl acetate, methyl caproate, alcohols, acetic acid, etc. Is said to be important. Further, 2,5-dimethyl-4-hydroxy-3 (2H) -furanone and lactones are known as components relating to a unique sweet scent. Perfume types include natural types, jam types, fancy types such as shaved ice strawberry syrup, and are widely used in frozen desserts, milk drinks, confectionery, and the like.

10. Yuzu and Yuzu are evergreen small Takagi trees with strong cold resistance in Citrus, and the flesh is soft and juicy. Most of the shipments are fresh fruit and juice, and oil is produced from the skin by solvent extraction. As a citrus for cooking, Yuzu is loved by the Japanese diet due to its refreshing acidity and pleasant unique aroma. Formulated fragrances are used as food fragrances, and in combination with fruit juice, the flavor of food is enhanced. The main aroma is limonene, but in addition to linalool, trace amounts of thymol and perilaldehyde are important ingredients.

11. Wenzhou mandarin oranges and mandarin oranges are also called Japanese tangerines, and the taste and fragrance are slightly inferior to oranges such as Valencia and Navel, but they are simple and extremely Japanese. Wenzhou mandarin orange has few essential oils in the pericarp (about 0.04%) and is not actively collected. The essential oil component is 97-98% terpene hydrocarbons, of which 90-93% is d-limonene. Characteristic trace components include linalool of terpene alcohol, decanal of aliphatic aldehyde, and the like.

12 Lime and lime are roughly classified into sour lime and sweet lime, and the latter is considered a hybrid of sour lime and lemon. 100g of fruit juice contains about 6g of citric acid, like lemon, and is also used as a sour agent. Vitamin C is also included at about 30mg, and was loaded as a vitamin C supplement source for sailors during the heyday of sailing ships. Lime oil is important as a fragrance for beverages, frozen desserts and confectionery, and there are compressed oil and distilled oil, the latter accounting for over 90%. As for the fragrance, the former is lemon-like, while the latter is woody, which is thought to be due to chemical changes in the components of the oil during distillation and components that are not in the compressed oil. The characteristic fragrance ingredients are turpineol and cineole, which are in harmony with other ingredients and form a sharp fragrance unique to lime.

13. Grapefruit and grapefruit are used not only for fresh fruits but also for juices and canned foods, and the production volume now accounts for 10% of all citrus fruits. Grapefruit's aroma is characterized by Nootkaton, which is about 200ppm in the fruit. Other aromas include citral, linalool, aldehydes having 8 to 10 carbon atoms, valencene, and other esters. In addition, the unique refreshing bitterness is derived from a substance called Naringin, which is contained in the fruit by 0.03-0.1%.

14 Valencia Orange, Valencia Orange, which accounts for about 70% of the world's citrus production, is separated and extracted when the fruit skin is pressed or the whole fruit is pressed to obtain juice. D-limonene accounts for over 90 percent of the fragrance component, but the important component that characterizes it is a compound that contains oxygen in the molecule. The aldehydes having 8-12 carbon atoms give a fresh skin feeling, sinensal gives a sweet fruit juice feeling, and esters such as ethyl acetate and butyl butyrate give a sweet ripe feeling.

15. Lemon and lemon oil are very popular because they have a fresh and refreshing fragrance. Especially for flavors, they are a staple along with oranges and are often used for beverage flavors. The fragrance component that characterizes the scent of lemon is citral, but in harmony with other alcohols, aldehydes, ketones, esters, etc., a scent peculiar to lemon is produced.

16. Ylang Ylang, Ylang Ylang, the main perfume is oil obtained by steam distillation, the oil called the extra obtained first is rich in esters, relatively high in ethers and phenols, has the highest perfume value, Next, it is distilled in the order of first, second and third. Contrary to the extra, the content of sesquiterpenes and the like gradually increases and the aroma is weakened. The third is mainly used for soap. Aroma components vary depending on the origin and grade, but benzyl acetate, p-methylanisole, linalool, methyl benzoate, benzyl benzoate, etc. have been reported.

17. Orange flower, orange flower absolute is obtained from the flower of the citrus family bitter orange. Perfume obtained from bitter orange tree is orange flower absolute obtained by solvent extraction of flowers, neroli oil by steam distillation, pettigren bigalard oil by steam distillation from branches and leaves, bitter orange oil by pressing the peel and several important things Can be obtained. Orange Flower Absolute is one of the most important essential oils after Rose and Jasmine. It is a dark brown viscous liquid. It is a very strong floral and heavy orange flower-like scent with a long lasting fragrance, and is widely used as a modulator in eau de cologne and luxury fragrances. Neroli oil is a colorless liquid with a strong orange flowery scent and is the classic floral essential oil originally used in the cologne. The aroma components are linalool, linalyl acetate, geraniol, nerolidol, nerol, indole and the like, and the absolute includes β-phenylethyl alcohol, eugenol, citronellyl acetate, jasmon and the like.

18. Kinmokusei (Osmanthus) and Kinmokusei are said to be particularly scented by the Orientals. In China, there are katsura tea and katsura liquor, which are scented with this flower. Perfume produces Ottomanth absolute in Guangdong and Guangxi, China, but it is expensive and has a small supply, so it is used in small amounts for expensive fragrances. On the other hand, the fragrance of cinnamon flowers is a relatively simple formula that gives out the scent characteristics, so the fragrance of the fragrant mint fragrance is so aromatic that it is said to be a toilet deodorant in Japan. Popular in the pharmaceutical field. Examples of aroma components of flowers include β-ionone, linalool, γ-decalactone, linalool oxide, cis-3-hexenol and the like.

19. Kizuisen (John Kill), Kizuisen belongs to the family Amaryllidaceae, and the scent of flowers is more delicate and gorgeous than Narcissus, and is the strongest scent of narcissus. As for the fragrance, the flower is extracted with petroleum ether to obtain concrete, from which absolute is obtained. Jonquil absolute is a dark brown to orange viscous liquid with a rich scent similar to tuberose.
As aromatic components, esters of cinnamic acid such as methyl benzoate, benzyl benzoate and methyl cinnamate, linalool, methyl anthranilate and indole have been reported.

  20. Narcissus (narcissus) and narcissus are bulbous plants of the Amaryllidaceae family, and there are about 20 species, but there are three species that are important in terms of fragrance: cuticle narcissus, scorpion narcissus, and kizuisen. The aroma is a strong violet leaf-like green note with a slight earthy odor and a strong green fragrance that reminds me of carnations and hyacinths. As the aroma component, synamic aldehyde, benzyl alcohol, benzaldehyde, eugenol, and the like have been reported. Narcissus absolute blends well with the scent of jasmine flowers and is used in cosmetic fragrances as a material that gives a profound impression to the floral scent.

 21. Carnation, carnation in English, French name is a perennial plant with a strong fragrance called wie. A flower that has been cultivated and loved since ancient times, it is an indispensable flower for Mother's Day and Easter events as a symbol of happiness. Carnation fragrances can be obtained in absolute form from concrete extracted with petroleum ether, but the production volume is decreasing because the oil yield is as low as 0.03%. Carnation flowers have a rich and spicy clove-like scent. As aroma components, eugenol, phenylethyl alcohol, benzyl benzoate, benzyl salicylate, cinnamyl alcohol, citronellol and the like have been found.

22. Mimosa, Mimosa is an evergreen tree of legumes native to Australia and Tasmania, which is called Fusacacia in Japanese. For the fragrance, the twigs with flowers are treated with petroleum ether, and the resulting concrete is reprocessed with alcohol to obtain an absolute. Mimosa Absolute has a slightly bluish floral to woody and rich fragrance. It is effective for blending lilac, muguet (lily of the valley) and violet types, and it is also excellent as a blender that harmonizes the fragrance of the blended synthetic fragrance and as a retention agent. It is also used as a fragrance for soaps, lipsticks, creams and powders. As an aroma component, anisaldehyde has been reported.

   23. Lavender and lavender are small shrubs belonging to the family Lamiaceae, and the Mediterranean coast is the origin. Numerous fragrance ingredients such as linalyl acetate, linalool, camphor, caryophyllene, terpineol, and γ-terpinene have been reported. Lavandin has the most linalool, followed by linalyl acetate. In addition, it has a high content of camphor and has a sharper fragrance than lavender. Lavender has long been used in the eau de Cologne and is indispensable especially for men's cosmetics.

24. Lilac, the English name is Lilac, and the French name is Lila. It is a flower that has appeared in the world of literature and painting since ancient times. The fragrance of lilac is known and occupies an important position after rose and jasmine in terms of fragrance, but it is hardly produced because the fragrance of its essential oil is quite different from that of fresh flowers. In addition to the main component of lilac alcohol, α-pinene, ocimene, methyl benzyl ether, hydroquinone dimethyl ether, cis-3-hexenol, benzaldehyde, anisaldehyde and the like have been reported as floral aroma components.

   25. There are three kinds of lily of the valley genus of the perennials of the lily family, Lilyaceae: Japanese lily of the valley, large American lily of the valley, and German lily of the valley native to Europe. Examples of aroma components include linalool, citronellol, geraniol, cinnamic alcohol, phenylpropyl alcohol, phenylethyl alcohol, and cis-3-hexenol, but no aroma component characterizing lily of the valley has been found. The scent of lily of the valley is called Muguenaut and is one of the most important flower incense that makes up the fragrance of fragrance products, but its essential oil is expensive and has a low oil yield, so it is rarely used in industry. In the fragrance industry, the scent of lily of the valley is created by blending synthetic fragrances. Basically, it is based on hydroxycitronellal, linalool, terpineol, citronellol, rosinol, and in addition, cyclamenaldehyde, rilal, lyial, mugealdehyde and the like are used.

   26. Jasmine and jasmine are the most popular fragrance materials that have been used with rose. Originating in northern India, it is an evergreen shrub belonging to the genus Omusidae, and more than 100 species are cultivated around the world. For fragrances, a variety called Spanish Jasmine is cultivated, and fragrances are extracted in France, Egypt, Morocco, India, China and other countries. The scent of jasmine is used in the form of absolute by dewaxing the concrete obtained by extracting the flower with petroleum ether, mainly hexane, with ethanol. The main fragrance ingredients are benzyl acetate, benzyl benzoate, linalool, phytols, etc., but characteristic ones are methyl jasmonate, cis jasmon, indole. By the way, what is used for scenting jasmine tea in China is a tropical type called pine (matrica), which is a green floral scent that resembles a flower without a jasmon.

  27. Roses and roses belong to the family Rosaceae and genus Rose, and the main aroma components are phenylethyl alcohol, geraniol and citronellol. Rose oil is mainly obtained from Damascus by steam distillation. It is a clear light yellow liquid with a fresh, rich sweetness and a light scent. The main aroma components are citronellol, nerol, linalool, and phenylethyl alcohol. Other characteristic components include rose oxide and damasenone.

28. Pomegranate and pomegranate contain alkaloids called perechelin in the root bark and pericarp, and have an effect as a tapeworm control agent.

  29. Cherry, cherry is the fruit of a deciduous Takagi tree belonging to the subfamily of the Rosaceae, and is called “cherry” in the Japanese name. Cherry flavor is generally a western cherries with a punchy scent centered on benzaldehyde, while domestic ones have a fresh scent with a fleshiness. Benzaldehyde is characteristic as an aroma component, and others are fatty acid esters, hexenols, and hexenals.

   30. Iris and Iris are herbs belonging to the genus Iridaceae. In Japan, oyster grasshoppers, irises, hanashoubu, etc. are known, but these are for ornamental use. It is cultivated. Fragrance is taken from the rhizome. When the rhizome grown for 3 years is washed, peeled, dried in the sun, and stored for 2 to 3 years, a fragrance like a bluish potato just after harvesting is matured into a strong violet-like fragrance unique to Iris. This is pulverized and extracted with a solvent to obtain a resinoid, and further treated with ethanol to obtain highly soluble absolute redinoid iris. In addition, by steam distillation, solid Iris concrete obtained at room temperature is obtained, and the product obtained by alkali treatment is called Iris Absolute, which is one of the most expensive natural fragrances. It is rare.

  31. Marigold, Marigold (Tadget) is an Asteraceae plant native to Mexico and has many varieties and varieties, such as those that have become wild and ornamental. Among them, African marigold (Tagetes erectra L.) and French marigold (Tagetes patula L.) is well known as a cultivated species. The fragrance is steam-distilled from Tagetes grandulifera and Tagetes minuta L. marigold flowers, leaves and stems to obtain oil. Oil is a dark yellow or orange liquid, but it will be solidified when exposed to air for a long time or exposed to sunlight, so it is stored in a light-tight sealed container. Absolute extracts flowers with solvents such as petroleum ether. Among the many fragrance ingredients, those that characterize the scent of marigold are tagtone, dihydrotagetone, and 3-methyl-5- (2-methylpropyl) -2-furancarbaldehyde. Tadget oil is used as a tobacco fragrance or a cosmetic fragrance because it gives a fruity herb-like fragrance or tobacco-like fragrance when blended with other natural or synthetic fragrances.

32. Pomegranate, pomegranate is a small deciduous tree with a height of 5 to 10 meters, which is said to have originated in Persia (Iran). From July to August, a dark orange flower is applied, and the fruit ripens yellow-red in September-October. The outer seed coat is rich and sweet and sour, but has no characteristic scent. In addition to raw food, it is used as a raw material for juice. Grenadine syrup is heavily used in cocktails. The root bark and pericarp contain an alkaloid called perechelin, which has an effect as an insecticide. Methyl phenyl carbinol, α-ionone, γ-undecalactone, etc. are used for the flavor of pomegranate flavor.

   33. Enishida, Enishida is the English name Bloom, and as its name suggests, it originates from a spear made from its twigs. Called Gene in France, the mountains near Grasse are filled with wild Gene's golden flowers from June to July, with a sweet and strong scent. As for the fragrance, the flower is solvent-extracted and then treated with alcohol to obtain a bloom absolute. Absolute is a semi-solid or highly viscous liquid with a strong scent, pollen-like and rich, and a little hay-like scent. As aroma components, linalool, linalyl acetate, 1-octen-3-ol, phenylethyl alcohol, methylanthranilate, geraniol, and the like have been reported.

34. Lily, a lily, is a flower that has been loved by people for a long time due to its beautiful appearance and excellent fragrance. Lilies are widely known worldwide and have a strong fragrance, but there is not much industrial use of fragrances. Absolute oil is produced from Madonna lily in southern France by extraction with petroleum ether, but because it is expensive and the production volume is extremely low, a blended “lily base” using other flower essential oils and synthetic fragrances is usually used . As fragrance components of Madonna Lily Absolute, p-cresol, linalool, α-terpineol, phenylethyl acetate, phenylethylcinnamate and the like have been reported.

  35. Gardenia (gardenia) gardenia has been tried to obtain fragrances from flowers due to its excellent fragrance, but since the yield of solvent extraction is low, commercial products are rarely on the market. As a fragrance material, a mixture of gardenia fragrances is widely used and important. Aroma components include benzyl acetate, linalool, linalyl acetate, terpineol, and methylanthranilate. Cis-3-hexenol and its esters involved in Green Note. A sweet floral note cis-jasmine lactone has been reported.

36. Honeysuckle (honeysuckle) and honeysuckle are distributed in various places from southern Hokkaido to Okinawa in Japan, and are vine shrubs that grow in sunny places in the mountains and belong to the honeysuckle family. For the fragrance, the flower is extracted with solvent and treated with alcohol to obtain a yellow-green absolute. However, since the absolute fragrance is weak and inferior to the original flower, a honeysuckle-like blended fragrance is more important. As fragrance components of flowers, linalool, linalool oxide, cis-3-hexenol, geraniol, phenylethyl alcohol, jasmine lactone, cis-jasmon, methyl jasmonate, indole, nerolidol and the like have been reported.
Honeysuckle is also used as a herbal medicine. The dried flower buds are called gold and silver flowers and are used as antipyretic and antidote.

37. Hyacinth,
Hyacinth belongs to the lily family and its origin is thought to be around Syria, Turkey and Greece facing the Mediterranean Sea. The picked flowers were solvent extracted to obtain the hyacinth flavor. This hyacinth absolute is a green floral scent with a strong sweetness, but it is expensive and has now been replaced by a blended fragrance, making it less commonly used.
As the aroma component, phenylethyl alcohol, benzyl acetate, benzyl alcohol, benzyl benzoate, cinnamyl alcohol, cinnamyl acetate, benzaldehyde and the like have been reported.

 38. Fuji (Wisteria), Fuji is a vine deciduous tree that is classified into the genus Fuji. Native to Southeast Asia and North America, Japan has Noda Fuji and Yamafuji. No fragrance is collected industrially. The main reported fragrance components are 1-phenyl-2,3-butanediol, benzyl acetate, cinnamyl acetate, anisaldehyde, anethole, 3-hydroxy-4-phenyl-2-butanone, etc. .

39. There are many types of violet (violet) and violet in the violet family, and about 60 species are known in Japan and about 500 species in the temperate regions of the world. Violet leaf absolute, which is obtained by solvent extraction of leaves, is generally Victoria leaves which are more resistant to pests than Palma. It is a dark green viscous liquid with a strong green leaf-like fragrance, and when used in preparation, it reminds of violets in the bouquet. As aroma components, trans-2, cis-6-nonadienal, trans-2, cis-6-nonadienol, hexanol, benzyl alcohol, eugenol and the like are known.

40. Ginkgo biloba (Daphne) is a evergreen shrub native to the Chinese family of Chrysomelidae. Japan first came to the Muromachi period to make the roots medicinal, but the fragrance of the flowers blooming from March to April is preferred, and now it is often found in garden trees and parks. Analysis of aroma components has been performed by many people and over 120 components have been reported. As main and characteristic ones, linalool, citronellol, geraniol, phenylethyl alcohol, nerolidol, benzyl acetate, citronellyl acetate, acetophenone, β-ionone, rose oxide, indole, and the like have been reported.

   41. The heliotope and heliotope are evergreen shrubs of the genus Murachidaceae and are 50 to 70 cm high. The place of origin is said to be Peru or Ecuador, and was brought to Japan during the Meiji period. Absolute was taken from the flower and used as a perfume fragrance. In the early 20th century, heliotrope fragrances were important as soap fragrances, and heliotrope fragrances were also used in creams and powders. However, since the yield is poor and the volatility is high and it is easy to decompose, oil is no longer collected as a fragrance. As aroma components, heliotropin, vanillin, cinnamyl alcohol, acetylisoeugenol, anisic alcohol and the like have been reported.

42. Pumpkin,
Pumpkins that are generally edible as vegetables are climbing herbs belonging to the genus Pumpkinaceae. In plant taxonomics, it can be divided into three types, and each has its own varieties and is confused with the addition of Japanese names, English names, and common names, but all three species are sexually different flowers with yellow flowers in summer. . Pumpkin is used as a fragrance for cooking without raw materials. In Europe and America, it is often used for savory or desserts such as pumpkin pie.

43. Cabbage and cabbage are headed leafy vegetables of the Brassicaceae genus Brassica native to the Mediterranean coastal region, and are one of the most widely cultivated and used vegetables in the world. About 160 fragrance components of cabbage have been reported so far from raw, cooked and dried state. The unique sweet scent is a kind of sulfur compound called isothiocyanate. Sulfur compounds also create the unique smell of garlic and the scent of wasabi, and sulfur compounds play an important role in the aroma of cabbage. There is glucosinolate as a precursor, which is converted into aroma components such as isothiocyanates by myrosinase.

44. Kiwi fruit, kiwi fruit is a subtropical fruit native to China, also known as Chinese gooseberry, Yang Tao, monkey peach and so on. As aroma components, esters such as ethyl n-butyrate, ethyl benzoate, methyl benzoate and ethyl caproate and alcohols such as trans-2-hexenol and cis-3-hexenol are known. In addition, it contains a small amount of beta-damasenon as a unique component. Overall, the fruit is characterized by a blue odor.

45. Passion fruit, passion fruit is a member of the genus Passiflora genus Passiflora and is also called Kudamonotokei. Aroma components are very important, including various esters such as ethyl butyrate and ethyl caproate, as well as sulfur-containing compounds such as ethyl beta-methyl thiopropinate and methionyl acetate. Ketones such as beta-ionone are also known.
As for the use, you can break the fruit and eat it as it is, but it is hard to eat because there are many seeds, so it is usually drunk as juice. In addition, it is used for flavoring jams, jellies, candy, Western liquor and confectionery, and also contains vitamin C.

  46. Bananas and bananas are said to be native to Malaysia, but are now widely cultivated throughout the tropics. Examples of aroma components that give a sweet fruit peculiar to banana include amyl esters such as acetic acid, propionic acid and butyric acid. Moreover, phenol ethers such as eugenol, eugenol methyl ether, and elemicin can be cited as characteristic aroma components that give a sense of ripeness even in a minute amount.

47. Pineapple, the origin of pineapple, is a region centered in tropical America (Central America and northern Brazil), and was brought to Japan by Dutch ships in 1845. In Hawaii, it is said that in the 1500s, shipwrecked pineapples were launched on the beach and grown by residents. It has a very distinctive and juicy flavor, and it has a good fragrance such as a tropical product. As aroma components, methyl and ethyl esters of caproic acid are very abundant. As sulfur-containing compounds, methyl and ethyl esters of 3-methylthiopropionic acid are known, which are very small but very important components. Further, 2.5-dimethyl-4-hydroxy-3 (2H) furanone is known as an aroma component with a ripe feeling.

48. Durian, Dorian is representative of fruits in Southeast Asia and is said to be a king of fruits and is a relatively expensive fruit, but the appearance covered with a cone-shaped barb reminiscent of a sharpened pencil and overwhelming smell is overwhelming It will be. Carrying in is prohibited at hotels and airplanes in Singapore. The aroma is divided into taquan, onion-like parts and fruity parts. The fruity part is ethyl butyrate, ethyl 2-methylbutyrate, ethyl caproate, etc. The onion-like part is a sulfur compound such as methyl ethyl trisulfide, ethanethiol, diethyl disulfide creating a unique aroma. .

49. Raspberries and raspberries are also known as red raspberries because of the color of European raspberries, and there are blackberries and purple raspberries with black-purple fruits. About 210 aroma components have been reported so far, and carbonyls contribute to the raspberry aroma. In particular, α-iron, β-ionone, and raspberry ketone [= 4- (p-hydroxyphenyl) -2-butanone] are considered to be character impact components. It is known that the fragrance of fresh wild species is a strong and preferred fragrance compared to cultivated species. Raspberry incense is mainly used in food flavors, and it is used in beverages, frozen desserts, dairy products, confectionery, jams, fruit sauces, Western cocktails, etc. Used as a fruit note for blended fragrances in cosmetic fragrances.

50. Juniper berries and juniper are a kind of cypress family of the genus Nephes, which is an evergreen tree with a height of about 3m. The fruit of this plant that resembles a pine cone with a diameter of 6-9 mm is called a juniper berry. Widely wild in Europe, Asia, North America, etc. There are many varieties with various forms depending on the environment. Juniper berry oil is colorless or pale yellow, and the fragrance component is monoterpenes such as α-pinene, myrcene, limonene, etc., accounting for 50 to 70% of the whole, and in addition, sesquiterpenes such as caryophyllene and a trace amount of terpineol, Oxygenated compounds such as bornyl acetate are included. The fragrance of terpenes is strong and has the fragrance and bitter taste of pine crabs, so it has long been used as a flavoring for gin. This oil also has medicinal properties, is excellent in diuretic and stomachic effect, and it is said that the oil soaked in wine helps to increase appetite.

51. Blueberry, blueberry is a shrub fruit tree belonging to the family Azalea and Vaccinium, and has a beautiful purple fruit that is about a centimeter round from the beginning of June to the end of July. As a popular fruit, it is used as a source of jam, yogurt, tart and meat dishes in addition to raw food.
Aroma components are mainly green scents such as trans-2-hexenal, trans-2-hexenol and cis-3-hexenol, floral scents such as linalool and geraniol, and acetic acid.

52. Cucumbers and cucumbers are annuals of the cucumber family, and the origin is believed to be the northwestern part of India where the wild cucumbers still exist and the Himalayan foothills. The characteristic of the scent of cucumber is its blueness. The main ingredients of the fragrance are 2,6-nonadienol and 2,6-nonadienal. In addition, alcohols and aldehydes, such as nonanol and nonanal, which are connected by nine carbon chains, form the cucumber scent.

53. Guava and guava are native to tropical Americas and are cultivated in a wide range from tropical to subtropical. The main aroma components are cinnamic acetate derivatives such as cinnamyl acetate, hexanol, benzaldehyde, linalool, etc. and also have a floral fragrance, which is caused by β-ionone. Tropical fruits do not contain much sulfur-containing compounds.

54. Lychee, lychee, also known as “Reishi”, is a fruit that is said to have been eaten by the emperor of the Tang Genjong Emperor. The flesh is white, transparent and soft with a juicy, moderate acidity and a characteristic aroma. The place of origin is said to be southern China, and today it is a representative fruit of China. The fragrance component of lychee is mainly composed of ethyl acetate, isoamyl alcohol, citronellol, acetylmethyl carbinol, acetic acid, etc. In addition, alcohol, esters, and a trace amount of sulfur compounds have that unique aroma. It is thought that

55. Star fruit and star fruit are tropical fruit trees belonging to the family Oxalis, which are widely cultivated mainly in tropical and subtropical Asia, and are especially popular in Taiwan, China and the Philippines. Use of fruits is mainly raw, but has a strong oxalic acid taste. Other uses include processing into jelly, jam, and salted fruit, and fruit juice is used as a soft drink. The aroma component of star fruit is mainly composed of ethyl anthranilate, ethyl benzoate, ethyl cinnamate, ethyl N-methylanthranylate, ethyl caproate, nonanal and the like, and has a feature of high aromatic ester content.

56. Hapayas and papayas are perennial vegetation belonging to the family Chichiuri, and are native to Central and South America, but are now widely cultivated in the tropics and subtropics. The pericarp has an emulsion layer containing the proteolytic enzyme papain, which is widely used in canned meat, pharmaceuticals and the like. Papaya's fragrance component is relatively abundant in alcohols such as linalool, followed by oxides, lactones, caproic acid, and the like. Recently, an ester of isothiothianic acid is known as a papaya-specific scent. However, when it is actually assembled as a flavor, coconut is often strong and pineapple, peach, grapefruit, etc. are often used as a hidden taste. As uses, it is used for beverages containing fruit juice, frozen confectionery, fruit yogurt, confectionery and the like.

57. Kiwi fruit, kiwi fruit is a subtropical fruit native to China, also known as Chinese gooseberry, Yang Tao, monkey peach and so on. As aroma components, esters such as ethyl n-butyrate, ethyl benzoate, methyl benzoate and ethyl caproate and alcohols such as trans-2-hexenol and cis-3-hexenol are known. In addition, it contains a small amount of beta-damasenon as a unique component. Overall, the fruit is characterized by a blue odor.

58. Passion fruit, passion fruit is a member of the genus Passiflora genus Passiflora and is also called Kudamonotokei. The flavor has a very strong acidity, but the aroma is wonderful. As the aroma component, various esters such as ethyl butyrate and ethyl caproate as well as sulfur-containing compounds such as ethyl beta-methylthiopropinate and methionyl acetate are very important components. Ketones such as beta-ionone are also known.
As for the use, you can break the fruit and eat it as it is, but it is hard to eat because there are many seeds, so it is usually drunk as juice. In addition, it is used for flavoring jams, jellies, candy, Western liquor and confectionery, and also contains vitamin C.

59. Sweet potatoes and sweet potatoes are perennial crops of the convolvulaceae family and originate from Central America, centered on Mexico. Sweet potato flavors include diacetyl, which is found in dairy products such as butter, and furfural with a sweet smell like burnt sugar, as well as acetylfuran, 5-methyl-2-fluoride, phenylacetoaldehyde, β-ionone, etc. It is included.

60. Like other mushrooms, Matsutake is a type of fungus called mycorrhizal fungus that parasitizes the roots of trees. Over 60 ingredients have been reported as fragrance ingredients for matsutake, but the largest contributors are 1-octen-3-ol (aka Matsutake ol) and methyl cinnamate (methyl cinnamate). 1-Octen-3-ol is contained in beer, shrimp and hot green soybeans in addition to mushrooms in general.

61. Tomatoes and tomatoes are solanaceous plants, as written in Chinese characters as “red lion”. There are various theories about the place of origin, but the theory that the Andean plateau in South America is the place of origin and spread from there to Mexico, Spain, and Europe is the most prominent. The fresh scent of tomatoes includes green notes such as cis-3-hexenal, hexenal and trans-2-hexenal, which have a refreshing green leafy scent. In addition, a very small amount of 2-isobutylthiazole, which has a soil-like odor, contains a compound containing nitrogen and sulfur. On the other hand, the scent of processed tomatoes such as puree, sauce and ketchup is contributed by sulfur compounds called dimethyl sulfide and linalool contained in boiled asparagus, corn, radish, Japanese tea, green seaweed and the like. Linalool is an aromatic substance found in basil, which is very compatible with tomatoes.

62. Wasabi, Wasabi is a perennial herb of the Brassicaceae family. As its scientific name Wasabia Japonica Matsum. Shows, it is a plant native to Japan. It grows naturally in the cool valleys of the country where fresh water constantly springs and flows. The main component of the pungent taste that comes off the nose peculiar to wasabi is allyl isothiocyanate, also called “allyl mustard oil”. This pungent component will not come out unless you grate the wasabi. This is because when a horseradish is grated, a substance called sinigrin, a mustard oil glycoside contained in root and leaf cells, is hydrolyzed by the action of an enzyme called myrosinase. This allyl isothiocyanate has excellent antibacterial properties and is very effective in preventing food poisoning.

63. Perilla and perilla are annual grasses that are classified into the genus Lamiaceae, and their origin is said to be in the Himalayas, China and Myanmar. It is widely used in typical Japanese foods such as tempura, sashimi, soup, and pickled plums, and is one of the most familiar foods for Japanese people. Perilla aldehydes, limonene and caryophyllene are unique scent components of perilla. Among them, perilaldehyde, which accounts for more than half of the components, is also called sisaldehyde and has a strong antibacterial and antiseptic effect.

64. Onion, onion is a biennial plant belonging to the genus Liliaceae, native to Central Asia or Southwest Asia. It has a green cylindrical stem that reaches a height of 50 cm to 100 cm, a few green leaves at the bottom, an oval spherical stem with a diameter of about 10 cm, a white spherical flower, and a black seed The What we eat is a thickened leaf sheath around the rhizome. Onion is characterized by its tearing properties when chopped, which is a thiopropanal S-oxide produced by the degradation of S-1-propenylcysteine sulfoxide by alliinase (enzyme). Is due to.

  65. Shiitake mushroom is a mushroom belonging to the genus Pinus genus. The fragrance unique to shiitake contains an aroma component called lenthionine. This is produced by enzymatic conversion of lentinic acid contained in raw shiitake mushrooms from precursors to aroma components during drying and rehydration. Lentithionin is produced more when water is reconstituted at a low temperature, so to enjoy the aroma of shiitake mushrooms, it is important to reconstitute with water instead of hot water.

66. Peppers are a solanaceous plant native to tropical America. It is a variant of red pepper, a sweet varieties with less pungency, and a variety improvement.
2-isobutyl-3-methoxypyrazine (also known as pepperypyrazine), which is the main component of the green pepper smell, has the effect of making blood smooth and preventing cerebral infarction, myocardial infarction, arrhythmia, angina, etc. This ingredient is most often contained in the seeds and cotton that are usually thrown away. By the way, red bell pepper has less blue odor, and the effect of making blood smooth is low.
In addition, linalool, cis-3-hexenol (aka green leaf alcohol) and 2,6-nonadienal contribute to the scent of peppers.

67. Sangiku and Sungiku are plants of the family Asteraceae originating in the Mediterranean coastal region. In Japan, vegetables are indispensable for cooking in pots, but they are used only in East Asia and are preferred for ornamental use in Europe. ing. Α-Pinene, camphene, β-pinene, p-cymene, β-myrcene, β-farnesene, benzaldehyde, benzyl alcohol, linalool, and the like have been reported as aroma components of the stems and leaves of Sengoku.

  68. Celery, celery is a biennial plant of the celery family. The fragrance is mainly celery seed oil obtained by steam-distilling the seeds. It is a yellow or greenish brown liquid with a strong and spicy celery-specific fragrance. The main aroma components of celery seed oil are limonene, serinen, myrcene, α-pinene, β-pinene, butyl phthalide, pentylbenzene, etc., and characteristic ones are dihydrophthalides. Of these, cedanolide is particularly involved in the celery seed character. As for the use of fragrances, foods are widely used in processed foods such as curry, sauces, and meat, and are also used as ingredients for liqueurs.

69. The tubeberry rose and tuberose are plants of Polyanthes tuberosa L., which are native to Mexico, and are cultivated in southern France, Morocco, Taiwan, Egypt, India, etc. As the name of the Japanese name “Tsukashita” indicates, the scent that bloomed on the night of moonlit night is said to be the best. The flower of tuberose has a property of gradually scenting while blooming, and continues to scent even after it is picked. The fragrance is extracted by an old-fashioned ambulage method or a petroleum ether method. Tuberose has a good fragrance and is well-valued as a fragrance material, but it is not easy to cultivate and extract. Perfume ingredients include geraniol, nerol, benzyl alcohol, benzyl benzoate, methyl benzoate, methyl anthranilate, eugenol, butyric acid. Also, lactones such as jasmine lactone have been reported as characteristic components.

  70. Enishida (bloom), enishida is called the English name Bloom, and as its name suggests, it originates from a spear made from its twigs. Called Gene in France, the mountains near Grasse are filled with wild Gene's golden flowers from June to July, with a sweet and strong scent. As for the fragrance, the flower is solvent-extracted and then treated with alcohol to obtain a bloom absolute. Absolute is a semi-solid or highly viscous liquid with a strong scent, pollen-like and rich, and a little hay-like scent. As aroma components, linalool, linalyl acetate, 1-octen-3-ol, phenylethyl alcohol, methylanthranilate, geraniol, and the like have been reported.

71. Ginger, ginger, is a perennial herb belonging to the family Ginger, and is said to have originated in tropical Asia, and came to Japan about 2600 years ago. The flavor is slightly different depending on the production area, strong lemon-like aroma from India and Australia, mild aroma and lemon-like from Japan and China, delicate aroma and spicy from Jamaica, strong earthy smell from Africa Slight and violent, Nigeria has an aromatic and camphor flavor. Ginger as a spice ingredient is widely used in processed foods and is harvested in two periods depending on the application. One is when the leaves are still lush and the rhizomes are young and soft. Use the stems as a spice or sugar. The other is that after the stems and leaves wither, the rhizomes are dug up, washed, soaked in hot water, dried in the sun, and used for medical purposes as well as on a commercial basis. In addition to oil, oleoresin, and extract, there are various forms of flavoring materials, and they are used in beverages, livestock meat products, and confectionery. The dried ginger powder is soaked in a sugar solution, extracted at room temperature for several days, and the solid content is filtered and removed to produce a transparent yellow-brown ginger extract. It can be easily manufactured at home, and can be made to the desired concentration by diluting with ice water in summer and hot water in winter.
There are over 200 reports on volatile components, mainly terpenoids. Recent search by AEDA has listed linalool, geraniol, geranial, borneol, isoborneol, neral, 1,8-cineole as important components.

72. Carrots and carrots are annual or perennial herbs of the celery family, and are said to originate in Europe and Central Asia, but are now cultivated in various regions around the world. Carrot seed oil from carrot seeds is often used as a fragrance, but carrot herb oil can be obtained from leaf stems and carrot root oil from roots. Carrot seed oil gives a patchouli-like woody note and Iris-like scent, giving it a sweet and fresh feeling at first, but gradually becoming a spicy scent like heavy soil. In food flavors, it is used for confectionery, liqueurs and soups. Although the fragrance component has been analyzed in detail for essential oils from any part, as carrot seed oil, α-pinene, linalool, benzyl acetate, geraniol, geranyl acetate, 2-sec-butyl-3-methoxy Compounds such as pyrazine have been found.

  In short, the raw materials for fragrances are diverse, and their production methods are also diverse depending on the application. In the citrus system, the pressing method (fruit peel) is common as the first treatment, and the solvent extraction method is common for those using flowers as a raw material. Moreover, the thing which uses a tree and a nut as a raw material performs solvent extraction. Thereafter, treatment such as steam distillation is performed as necessary to obtain a distillate.

As mentioned above, the types and ingredients of fragrances are almost known, but there has been little research and investigation so far on the effects that promote mental stabilization and promote a peaceful sleep. . One reason for this is that human mental problems are related to personal privacy and are difficult to conduct research.
JP 2004-123655 A JP 2002-68969 A

  The present invention leads to a severe social situation in Japan and a tragic situation of suicide in some cases, such as advanced information society, aging society, meritocracy, performance-based society, and depression. In order to avoid this problem, the aim is to provide a beverage that promotes a good night's sleep and a low-alcohol beverage by improving the symptoms of anxiety, which is a sign of symptoms. Here, the beverage means general so-called soft drinks such as tea beverages, carbonated beverages, fruit juice-containing beverages, sports drinks, and dairy beverages, and the low alcohol beverages have an alcohol content of 1% or more, 10 Specifically, it means Chu-hi, sour, other hybrids, and the like.

  As a result of earnest research to achieve the above-mentioned object, the present inventor has focused on a fragrance that can be expected to have an action of relieving anxiety and promoting a good night's sleep in a drink or a low-alcohol drink, selecting an appropriate fragrance, It came to provide the contained drink or the low alcohol drink. As for the fragrance, 1. Apricot, 2. Pair, 3. Yuzu, 4. Laventer, 5. Jasmine, 6. Rose, 7. Juniper Berry, 8. Bell Pepper, 9. Jinshah were examined.

That is, the present invention relates to a beverage having the following constitution, a low alcohol beverage, and a beverage that stabilizes a mental state and promotes a peaceful sleep by drinking it.
(1) A beverage or a low alcohol beverage characterized by containing a fragrance and promoting a peaceful sleep.
(2) A beverage or a low-alcohol beverage characterized in that the fragrance is derived from apricot, pear, yuzu, lavender, jasmine, rose, juniper berry, or jinsha.
(3) The beverage, wherein the beverage or the low alcohol beverage is black tea.

  According to the present invention, it is possible to provide a beverage or a low-alcohol beverage that stabilizes the mental state and promotes a peaceful sleep, and in order to prevent depression before it occurs by drinking an appropriate amount of these before bedtime, It can improve the symptoms of anxiety, which is the most common symptom, and can prevent mental depression with signs of depression and prevent depression. . This is because in today's Japanese society, considering that there are at least 10,000 suicides due to depression and suicides that were not recognized as depression, the social role of this product is extremely high. large.

Although there are various methods for producing fragrances from raw materials, the following methods were used. First, 100 g of an appropriate portion of each raw material was pulverized, 800 g of water was added, and the mixture was extracted by stirring at 60 ° C. for 2 hours. After cooling, solid-liquid separation was performed to obtain 700 g of an extract. The extract was passed through a synthetic adsorbent (Diaion HP-20 (Mitsubishi Chemical Corporation). After washing with water, 500 ml of 95% ethanol was passed through to obtain about 400 g of a 95% ethanol desorption solution. The desorbed liquid was steam distilled to obtain 10 g of a distillate, and it is desirable to contain 0.05 g to 1.0 g of this fragrance (distilled liquid) per liter of beverage .. As a fragrance, apricot, pear, yuzu, lavender , Jasmine, rose, juniper berry, or ginshaw are desirable, and it is desirable to drink 100 to 500 ml of these beverages before going to bed.

  EXAMPLES The present invention will be described more specifically with reference to the following examples, but the present invention is not limited to the examples.

Fragrances obtained by the above production method for 1 to 9 (1. apricot, 2. pair, 3. yuz, 4. lavender, 5. jasmine, 6. rose, 7. juniper berry, 8. pepper, 9. jinsha) A 1 L hot black tea extract was prepared for one bag of commercially available Lipton black tea bags without fragrance, and 0.1 g of fragrance (distillate) was added to prepare a sample.

For the drinks containing each fragrance, select 5 panelists who feel somehow uneasy and do not fall asleep well, and sleep 200 ml alternately with the fragrance-free drink and the fragrance-containing drink alternately every day. The previous drinking was repeated for 20 days and the sleeping time for 10 days was estimated. In the calculation of sleep time, the time of waking up is relatively clear, but the time of going to sleep is somewhat unclear, so it was estimated by the panel, and estimated by the time of report. In addition, when waking up during sleep, the time was deducted from the sleep time. The numbers are the average values per day of sleep time for 10 days of a panel of five people. The survey data for hot black tea are shown in Table 1 (Test 1).

Table 1
[Tea drink]
No fragrance added. Added fragrance .............. Drinking sleep time when drinking Beverage sleeping time when drinking 1. Apricot 5 hours 32 minutes 6 hours 02 minutes Pair 5 hours 29 minutes 6 hours 09 minutes Yuzu 5 hours 28 minutes 6 hours 11 minutes Laventer 5 hours 33 minutes 6 hours 23 minutes Jasmine 5 hours 28 minutes 6 hours 18 minutes Rose 5 hours 19 minutes 6 hours 25 minutes Juniper Berry 5 hours 17 minutes 6 hours 19 minutes Bell pepper 5 hours 31 minutes 5 hours 41 minutes 9. Ginger 5 hours 26 minutes 6 hours 10 minutes 8. There were many expressions that the mind calmed down when I thought about the impression of the person who drank tea with the addition of fragrance.

  Next, Table 2 shows the survey data for hot alcohol-containing hot black tea (alcohol content 5% by weight) (Test 2).

Table 2
[Low-alcohol tea drink]
No perfume added Perfume added ......... Sleep time when drinking beverage Sleep time when drinking beverage Apricot 5 hours 32 minutes 6 hours 02 minutes Pair 5 hours 29 minutes 6 hours 09 minutes Yuzu 5 hours 28 minutes 6 hours 11 minutes Laventer 5 hours 33 minutes 6 hours 23 minutes Jasmine 5 hours 28 minutes 6 hours 18 minutes Rose 5 hours 19 minutes 6 hours 25 minutes Juniper Berry 5 hours 17 minutes 6 hours 19 minutes Bell pepper 5 hours 31 minutes 5 hours 41 minutes 9. Ginger 5 hours 26 minutes 6 hours 10 minutes 8. There were many expressions that the mind calmed down when I thought about the impression of the person who drank tea with the addition of fragrance.

  Next, 1.0.03 g, 2.0.05 g, 3.0.1 g, 4.0.5 g, 5.1 g of the rose distillate was added to 1 L of hot black tea extract, The same was investigated.

Table 3
[Tea drink]
No fragrance added. Added fragrance ..... Sleep time when drinking beverages Sleep time when drinking beverages Rose distillate 0.03g 5 hours 27 minutes 5 hours 46 minutes Rose distillate 0.05g 5 hours 24 minutes 5 hours 58 minutes Rose distillate 0.1 g 5 hours 31 minutes 6 hours 08 minutes Rose distillate 0.5 g 5 hours 33 minutes 6 hours 13 minutes It can be seen that there is no significant difference in the effect when the rose distillate solution 1.0 g 5 hours 29 minutes 6 hours 18 minutes 0.05 g or more is added.

<Results> According to Tables 1 to 3, beverages or low alcohol containing 0.05 g to 1.0 g of perfume according to the present method of apricot, pear, yuzu, lavender, jasmine, rose, juniper berry, ginshah per liter It has been found that drinking about 200 ml of drink before going to bed may stabilize the mental state and promote a peaceful sleep.

Claims (3)

  A beverage or a low-alcohol beverage characterized by containing a fragrance and having an action of promoting sleep.   The beverage or low-alcohol beverage according to claim 1, wherein the fragrance is derived from apricot, pear, yuzu, lavender, jasmine, rose, juniper berry, jinsha. The beverage according to claim 1 or 2, wherein the beverage or the low alcohol beverage is black tea.