Sleep Improvement Ingredients

Abstract

The objective is to provide a composition that is safe and easy to ingest and useful for improving sleep, specifically a composition that uses acetic acid to improve one or more of the following: insomnia, sleep quality, and sleep duration. [Solution] The above problem is solved by a sleep-improving composition that contains acetic acid, preferably taken orally 30 minutes to 3 hours before the desired time of sleep, more preferably taken continuously for at least 14 days, and even more preferably containing acetic acid in an amount of 0.03 to 20% by mass of 100% by mass of the sleep-improving composition.

Description

[Technical Field]

[0001] The present invention relates to a composition for improving sleep containing acetic acid. [Background Art]

[0002] In recent years, an increasing number of people are dissatisfied with the quality of sleep due to factors such as stress. Dissatisfaction with sleep quality includes symptoms such as difficulty falling asleep, waking up too early in the morning, waking up repeatedly during the night, and not being able to feel soundly asleep.

[0003] To improve sleep quality, treatment with sleeping pills is also performed. However, since sleeping pills have problems such as side effects and anxiety regarding intake, development of food-derived substances capable of improving sleep quality has been underway.

[0004] For example, Patent Document 1 discloses a sleep improving agent containing inulin, a water-soluble dietary fiber abundantly contained in Jerusalem artichoke, burdock, garlic, Chinese chive, and the like, as an active ingredient. In addition, Patent Document 2 discloses a composition for improving sleep containing whey protein hydrolysate, obtained by extracting and processing whey contained in milk or the like, as an active ingredient. These active ingredients are derived from well-known existing vegetables, milk, and the like, but they required processing steps such as extraction from raw materials.

[0005] On the other hand, as various compositions containing acetic acid as an active ingredient, for example, Patent Document 3 discloses a composition for improving brain function containing acetic acid and / or an acetate salt as an active ingredient, and Patent Document 4 discloses a composition for improving allergic symptoms in humans containing acetic acid bacteria as an active ingredient. Acetic acid is a component that can be easily ingested via vinegar or the like, but its efficacy related to sleep improvement has not been known. [Prior Art Literature] [Patent Documents]

[0006] [Patent Document 1] Japanese Unexamined Patent Application Publication No. 2024-124590 [Patent Document 2] Japanese Patent Publication No. 2020-198791 [Patent Document 3] WO2018 / 221244 publication [Patent Document 4] Japanese Patent Publication No. 2021-59522 [Overview of the project] [Problems that the invention aims to solve]

[0007] This invention has been made in view of these circumstances, and aims to provide a composition that is useful for improving sleep and can be safely and easily consumed. Furthermore, this invention aims to improve one or more of the following: insomnia, sleep quality, and sleep duration, using acetic acid as an active ingredient.

[0008] Furthermore, even if new health benefits are discovered in food products, there is a problem in that these benefits may not be sufficiently recognized by potential buyers unless information about them is presented appropriately. The present invention also aims to provide an information provision technology that can present information about the effects of such health benefits in an appropriate manner. [Means for solving the problem]

[0009] In view of the above problems, the inventors conducted diligent research and found that a composition containing acetic acid as an active ingredient improves one or more of the following: insomnia, sleep quality, and sleep duration, and thus completed the present invention. That is, the present invention provides the following.

[0010] [1] This is a sleep-improving composition characterized by containing acetic acid. [2] This is a sleep-improving composition described in [1], which is taken orally 30 minutes to 3 hours before the time when sleep is desired. [3] The sleep-improving composition described in [1] or [2] is taken continuously for at least 14 days. [4] The sleep-improving composition is described in any one of [1] to [3], and contains 0.03 to 20% by mass of the aforementioned acetic acid in 100% by mass of the sleep-improving composition. [5] This is a sleep-improving composition described in any one of items [1] to [4], which is ingested in an amount equivalent to 500 mg or more of acetic acid per day for a human adult. [6] This is a sleep-improving composition described in any one of items [1] to [5], which is taken daily by a human adult in an amount equivalent to 8 to 17 mg of acetic acid per kg of body weight.

[0011] [7] The sleep-improving composition is described in any one of the items [1] to [6], wherein the sleep improvement is the improvement of insomnia. [8] The sleep-improving composition is described in any one of the following paragraphs: [1] to [7], and its purpose is to improve sleep in a person whose score on the Athens Insomnia Scale is 5 or less. [9] The sleep-improving composition is described in any one of the following paragraphs [1] to [8], and its purpose is to improve sleep, specifically in improving insomnia in people aged 40 to 59 years.

[0012]

[10] The sleep-improving composition is described in any one of items [1] to [6], wherein sleep improvement is an improvement in the quality of sleep.

[11] The sleep-improving composition according to

[10] , wherein the improvement in sleep quality is an improvement in one or more of the factors 1 to 5 of the OSA sleep questionnaire. Factor 1: Morning sleepiness Factor 2: Falling asleep and maintaining sleep Third factor: Dream Factor 4: Fatigue Recovery Factor 5: Sleep time

[12] The sleep-improving composition described in

[11] is one in which the improvement in sleep quality is due to the improvement of the first factor.

[13] The composition for improving sleep according to

[11] or

[12] , which improves any one or two or more of the following symptoms that constitute the first factor a. Having concentration b. Having a feeling of release c. Having a clear head d. Being able to answer the survey promptly right now

[14] The composition for improving sleep according to

[11] , which improves any one or two or more of the following symptoms that constitute the second factor e. Having slept soundly f. Frequently feeling drowsy before falling asleep g. Falling asleep easily h. Waking up frequently during sleep i. Having light sleep

[15] The composition for improving sleep according to

[11] , which improves any one or two or more of the following symptoms that constitute the third factor j. Having frequent nightmares k. Dreaming frequently

[16] The composition for improving sleep according to

[11] , which improves any one or two or more of the following symptoms that constitute the fourth factor l. Retaining fatigue m. Having bodily fatigue n. Being in an unpleasant mood

[17] The composition for improving sleep according to

[11] , which improves any one or two or more of the following symptoms that constitute the fifth factor o. Having an appetite p. Having longer sleep duration

[0013]

[18] The composition for improving sleep according to any one of [1] to [6], which is for increasing sleep duration, which is the time from falling asleep to waking up

[19] A sleep-improving composition according to any one of [1] to [6] for increasing total sleep time, which is the sum of the time spent in bed that is judged to be sleep.

[20] The sleep-improving composition described in

[18] or

[19] is for increasing the proportion of total sleep time to total sleep time (= total sleep time / sleep time).

[0014] [twenty one] A food or beverage for improving sleep containing a sleep-improving composition described in any one of items [1] to

[20] . [twenty two] A sleep-improving drug containing a sleep-improving composition described in any one of items [1] to

[20] .

[0015] [twenty three] A method for graphically showing changes in sleep state due to acetic acid intake, wherein the graph is an orthogonal two-dimensional graph, the coordinate axes constituting the orthogonal two-dimensional graph are such that the X axis represents the test food group and the placebo food group, and the Y axis represents the sum of the difference between the score after intake and the score before intake (after intake - before intake) for all subjects, the score is one of the total score of the Athens Insomnia Scale (AIS), the factor score of the OSA Sleep Questionnaire, total sleep time, or sleep efficiency, and an identifiable mark is given to items in which a statistically significant difference is observed between the test food group and the placebo food group, and the elements constituting the orthogonal two-dimensional graph are the test food group and the placebo food group. This method presents the effect of acetic acid intake on maintaining and / or improving sleep state in an easily recognizable way, and such presentation contributes to the promotion of sales of foods containing acetic acid. [twenty four] The method described in

[23] , wherein the identifiable mark includes a symbol, code, or numerical representation indicating a statistically significant difference.

[0016] [twenty five] An information provision system that uses a computer to provide information to potential buyers via an output means, wherein the first information relates to a first presentation content which is a description of a product containing vinegar, and / or the second information relates to a second presentation content which is an efficacy of the components of vinegar, the second information being information relating to the health functions of the sleep-improving composition described in claim 1 or 2, and the information provision system being configured to contribute to the sales promotion of the product containing vinegar.

[0017]

[26] A sales promotion method for a product containing vinegar, comprising the step of presenting information to a potential purchaser via an output means using a computer, wherein the first information relates to a first presentation content which is a description of the product and / or the second information relates to a second presentation content which is an efficacy due to the components of the vinegar, the second information being information relating to the health function of the sleep-improving composition described in claim 1 or 2, and the sales promotion method aims to promote the sale of the product by presenting the information. [Effects of the Invention]

[0018] The composition of the present invention can provide a composition useful for improving sleep that can be safely and easily consumed. Specifically, acetic acid has the effect of improving one or more of the following: insomnia, sleep quality, and sleep duration.

[0019] Furthermore, in individuals with relatively good sleep (no suspicion of insomnia, or slight suspicion of insomnia), acetic acid has the effect of improving one or more of the following: insomnia, sleep quality, and sleep duration.

[0020] Furthermore, these effects are not limited to those confirmed by specific evaluation methods, but may also include similar effects confirmed by other methods. In particular, acetic acid has been used as a food for many years, is highly safe, and can be taken for extended periods.

[0021] Furthermore, according to the information provision system and sales promotion method of the present invention, by controlling the manner in which information is presented to potential buyers, product information and health function information can be appropriately distinguished and presented. As a result, while maintaining the reliability of information regarding health functions, it is possible to suppress the occurrence of excessive expectations and misunderstandings, thereby contributing to the sales promotion of the product. [Brief explanation of the drawing]

[0022] [Figure 1] This figure illustrates the evaluation schedule for the present invention. [Figure 2] This is the questionnaire for the Athens Insomnia Scale (AIS) used to evaluate the present invention. [Figure 3] This graph shows the results of measuring the sleep-improving effect of the present invention using the Athens Insomnia Scale. [Figure 4] This is the OSA sleep questionnaire MA version used to evaluate the present invention. [Figure 5] This is a scoring criteria table for the OSA Sleep Questionnaire MA version used in the evaluation of the present invention. [Figure 6] This graph shows the results of measuring the sleep-improving effect of the present invention using the OSA sleep questionnaire. [Figure 7] This graph shows the results of Factor 1, which measured the sleep-improving effect of the present invention using the OSA sleep questionnaire. [Figure 8] This graph shows the results for Factor 2 and Factor 4, which were measured using the OSA Sleep Questionnaire to assess the sleep-improving effect of the present invention. [Figure 9] This graph shows the results of total sleep time and sleep duration measured using an activity monitor, demonstrating the sleep-improving effect of the present invention. [Figure 10] This is a schematic diagram showing the overall configuration of a system according to an embodiment of the present invention. [Figure 11] Figure 10 is a configuration diagram showing the functional configuration of the prospective buyer terminal in the system shown. [Figure 12] Figure 11 is a configuration diagram showing the functional configuration of the control unit in the prospective purchase terminal. [Figure 13]Figure 10 is a configuration diagram showing the functional configuration of the server in the system shown. [Figure 14] Figure 13 is a configuration diagram showing the functional configuration of the control unit in the server. [Figure 15] Figure 10 is a flowchart that schematically shows the flow of information processing by the server's control unit in the system shown. [Figure 16] This figure shows the first display content shown on the prospective buyer's terminal or display device. [Figure 17] This figure shows the second display content shown on the prospective buyer's terminal or display device. [Figure 18] This figure shows the third display content shown on the prospective buyer's terminal or display device. [Figure 19] This diagram shows the transitions between the first, second, and third displayed content on the display screen of a prospective buyer's terminal or display device. [Figure 20] This is a diagram showing a flyer containing the second set of displayed information. [Figure 21] Figure 10 is a flowchart that schematically shows the information processing flow related to a modified example by the server's control unit in the system shown. [Modes for carrying out the invention]

[0023] The present invention will be described in detail below with reference to specific embodiments. However, the present invention is not limited to the following embodiments, and can be implemented in any form without departing from the spirit of the invention.

[0024] In this specification, when specifying a numerical range, multiple upper and / or lower limits are indicated, even if not explicitly stated, the specification of a numerical range that combines at least the maximum value of the upper limit and the minimum value of the lower limit shall be directly described. Furthermore, all numerical ranges that can be obtained by combining any upper limit from among the upper limits and any lower limit from among the lower limits shall be included in one embodiment of the present invention.

[0025] Furthermore, in this specification, a numerical range connected by "~" means a numerical range that includes the numbers before and after "~" as the lower and upper limits, respectively. If multiple lower limits and multiple upper limits are shown separately, any lower limit and upper limit may be selected and connected by "~".

[0026] In this specification, the terms “contains” and “includes” encompass the concepts of “contains,” “includes,” “substantially consists of,” and “consisting solely of.” When using the terms “contains” and “includes,” the listed steps or options do not need to be exhaustive.

[0027] In this specification, values ​​expressed as "mass%", "mass ppm", and "mass ppb" represent values ​​on a "wet mass basis". "Wet mass basis" refers to the content ratio of the target component in the sample, calculated by using the wet mass of the sample (including water) as the denominator and the mass of the target component in the sample as the numerator. In this invention, when "mass%" is expressed, it indicates the mass (g) of the target component in the sample per 100g of sample mass, and can also be interpreted as w / w%. Furthermore, mass ppm indicates the mass (mg) of the target component in 1L of sample, and mass ppb indicates the mass (μg) of the target component in 1L of sample.

[0028] In this specification, when determining the effect in a study, a p-value of less than 0.05 (p<0.05) compared to the baseline in a multiple comparison test is referred to as a "significant difference," and a p-value of less than 0.10 (p<0.10) is referred to as a "significant trend."

[0029] [Acetic acid] The active ingredient contained in the sleep-improving composition of the present invention (hereinafter also simply referred to as "the present invention composition") is "acetic acid." The acetic acid is mainly derived from vinegar, but may also be derived from other components. In the present invention, acetic acid refers to acetic acid molecules (CH3COOH) and acetate ions (CH3COO-) derived from raw materials or additives, and the acetic acid content refers to the total concentration of these.

[0030] The acetic acid contained in the composition of the present invention may be derived from vinegar. Generally, it is known that organic acids such as acetic acid and lactic acid have different tastes depending on the type. When two or more substances with different tastes or aromas are mixed, a contrast effect occurs in which one or both of the tastes or aromas become stronger, and an inhibitory effect occurs in which one or both of the tastes or aromas become weaker. Furthermore, it is known that interactions of tastes and aromas occur, such as a synergistic effect in which both tastes and aromas are further strengthened.

[0031] (pH) The pH of the composition of the present invention is not particularly limited, as long as it is acidic (pH less than 7). It can usually be determined from the viewpoint of the overall balance of flavor and is not particularly limited, but for example, it can be in the range of 4 to 6. Specifically, the lower limit is usually 4 or higher, but 4.1 or higher, 4.2 or higher, 4.3 or higher, or 4.4 or higher, 4.5 or higher, or 4.6 or higher are preferred. On the other hand, the upper limit is not limited, but can be 6 or lower, or 5.9 or lower, or 5.8 or lower, or 5.7 or lower, or 5.6 or lower, or 5.5 or lower.

[0032] The pH of the composition of the present invention can be measured at room temperature (20°C) using a pH meter such as one manufactured by Horiba, Ltd.

[0033] Acetic acid's dissociation state varies depending on the pH of the solution, but it is believed that the dissociated protons bind to taste receptors, triggering a sour taste sensation. Therefore, it is important to adjust the amount of acetic acid and other ingredients added to seasonings, taking into account the interaction of tastes and aromas, the dissociation state of sour substances, and the pH of the beverage which affects the sour taste sensation.

[0034] (Acetic acid content) The content of acetic acid in the composition of the present invention is not particularly limited, but can be 0.03 to 20% by mass, further can be 0.05 to 10% by mass, further 0.1 to 5% by mass, further 0.2 to 4.5% by mass, further 0.25 to 4% by mass, further 0.3 to 3.5% by mass, further 0.35 to 3% by mass, further 0.36 to 2.5% by mass, and further 0.375 to 2% by mass. Further, the lower limit in each of the above ranges can be 0.05 or more, 0.075 or more, 0.15 or more, 0.225 or more, 0.325 or more, or 0.37 or more. Further, the upper limit in each of the above ranges can be 15 or less, 14 or less, 13 or less, 12 or less, 11 or less, 9 or less, 8 or less, 7 or less, 6 or less, 5.5 or less, 4.9 or less, 4.8 or less, 4.7 or less, 4.6 or less, 4.4 or less, 4.3 or less, 4.2 or less, 3.8 or less, 3.3 or less, 2.7 or less, 2.6 or less, 2.4 or less, 2.3 or less, 2.2 or less, or 2.1 or less.

[0035] When the content of acetic acid is 0.03% by mass or more, favorable effects of improving sleep quality and sleep duration can be obtained, and when the content is 20% by mass or less, good flavor at the time of ingestion can be achieved. Furthermore, from the viewpoint of exerting these effects and facilitating ingestion of the composition as a beverage or seasoning, 0.2 to 4.5% by mass is preferable, 0.25 to 4% by mass is more preferable, 0.3 to 3.5% by mass is even more preferable, and 0.375 to 2% by mass is still more preferable.

[0036] The content of acetic acid in the composition of the present invention can be measured using high performance liquid chromatography (HPLC) under the following conditions. <HPLC Conditions> High performance liquid chromatography (manufactured by Shimadzu Corporation, model: LC-10ADVP) Mobile phase (1): 4 mM p-toluenesulfonic acid aqueous solution, flow rate: 0.9 mL / min Mobile phase (2): 16 mM Bis-Tris aqueous solution containing 4 mM p-toluenesulfonic acid and 80 μM EDTA, flow rate: 0.9 mL / min Column: Shodex KC810P + KC-811 × 2 (manufactured by Resonac Corporation) Column temperature: 50°C Detection: UV260nm

[0037] [Vinegar] The acetic acid contained in the composition of the present invention is preferably derived from vinegar. Vinegars can be brewed vinegar produced from grains such as rice and wheat or fruit juice, or synthetic vinegar made by adding seasonings such as sugar to glacial acetic acid or a diluted solution of acetic acid, or by adding brewed vinegar to such a solution; any of these can be used. Furthermore, the vinegar is not limited to brewed vinegar or synthetic vinegar; any acetic acid that can be consumed as food can be used, and this acetic acid can be used in a way that satisfies the acetic acid content requirement in the composition of the present invention, regardless of its raw materials or manufacturing method. In addition, one type of vinegar may be used, or two or more types may be used in combination.

[0038] (Brewed vinegar) Any type of brewed vinegar can be used as long as acetic acid is produced by the action of microorganisms. There are no particular restrictions on the microorganisms that can be used, but acetic acid bacteria or lactic acid bacteria (such as bifidobacteria) can be used. More specifically, examples include vinegar (acetic acid) obtained by acetic acid fermentation using acetic acid bacteria with ethanol as the raw material, and acetic acid produced by the decomposition of dietary fiber and sugars (polysaccharides, monosaccharides, oligosaccharides, fructose, etc.) using bifidobacteria.

[0039] Brewed vinegars are liquid seasonings produced by acetic acid fermentation using grains, fruits, vegetables, other agricultural products, honey, alcohol, and sugars as raw materials, and which do not use glacial acetic acid or acetic acid. Brewed vinegars can be classified into grain vinegars (rice vinegar, black rice vinegar, brown rice vinegar, black vinegar, sake lees vinegar, malt vinegar, Job's tears vinegar, soybean vinegar, etc.), fruit vinegars (apple vinegar, grape vinegar, lemon vinegar, kabosu vinegar, plum vinegar, wine vinegar, balsamic vinegar, etc.), alcoholic vinegar, Chinese vinegar, sherry vinegar, etc.

[0040] Furthermore, brewed vinegar may also be defined as brewed vinegar as described in the Japanese Agricultural Standards for Brewed Vinegar (Last amended February 24, 2016, Ministry of Agriculture, Forestry and Fisheries Notification No. 489). In addition, fruit vinegar may be brewed vinegar that uses one or more types of fruit as raw materials (limited to those that do not use grains, agricultural products other than fruits, or honey), and the total amount used is 300g or more of fruit juice per liter of brewed vinegar. Furthermore, apple vinegar may be fruit vinegar in which the amount of apple juice used is 300g or more per liter of fruit vinegar.

[0041] (Synthetic vinegar) Examples of synthetic vinegars include glacial acetic acid or acetic acid diluted with water as appropriate. Among these, brewed vinegar is preferred from the viewpoint of ease of consumption, compatibility with other food ingredients (such as not impairing flavor), and the ability to more efficiently achieve the effects of the present invention by using acetic acid as an active ingredient. Furthermore, from the viewpoint of ease of consumption, brewed vinegar made by fermenting alcohol into acetic acid is preferred because it has no strong flavor, as are fruit vinegars (apple vinegar, grape vinegar) which have a fruity aroma and a refreshing acidity and sweetness, and grain vinegars (rice vinegar, black rice vinegar, brown rice vinegar, black vinegar, sake lees vinegar) which contain other components (amino acids, lactic acid, minerals, etc.) in appropriate amounts.

[0042] (acidity) The active ingredient of the composition of the present invention is acetic acid, but if trace amounts of other organic acids such as gluconic acid, citric acid, and lactic acid are also present, all of these acids can be converted to acetic acid, and the proportion of these acids in the vinegar can be expressed as the acidity. The acidity of vinegar is not limited, but it is preferably 4.0% (v / v%: hereafter abbreviated as %) or more for brewed vinegar, 4.2% or more for grain vinegar, and 4.5% or more for fruit vinegar. The acidity can be measured in accordance with the method for measuring acidity described in Article 4 of the Japanese Agricultural Standards for Brewed Vinegar (Last amended February 24, 2016, Ministry of Agriculture, Forestry and Fisheries Notification No. 489).

[0043] (acetic acid content) The acetic acid content in the vinegar is not particularly limited, but from the viewpoint of ease of intake of the composition of the present invention, it is preferably 35,000 ppm (mg / L) or more, more preferably 40,000 ppm (mg / L) or more, even more preferably 45,000 ppm (mg / L) or more, even more preferably 50,000 ppm (mg / L) or more, even more preferably 75,000 ppm (mg / L) or more, even more preferably 100,000 ppm (mg / L) or more, even more preferably 110,000 ppm (mg / L) or more, even more preferably 120,000 ppm (mg / L) or more, even more preferably 130,000 ppm (mg / L) or more, even more preferably 140,000 ppm (mg / L) or more, and even more preferably 150,000 ppm (mg / L) or more. If the acetic acid content in the vinegar is 45,000 ppm (mg / L) or more, the amount of acetic acid can be ensured with a smaller amount of vinegar when incorporating vinegar into the composition of the present invention.

[0044] (Free amino acids) The vinegar used in the composition of the present invention may contain free amino acids. Free amino acids may be L-forms, D-forms, or DL-forms, and any of these may be used. Free amino acids are amino acids that exist in a free state on their own in food and beverages, separate from the amino acids that make up proteins. Here, free amino acids refer to amino acids that exist in a free state on their own in vinegar, and specifically refer to alanine, asparagine, cystine, glutamine, glycine, isoleucine, leucine, methionine, phenylalanine, proline, serine, threonine, tryptophan, tyrosine, valine, aspartic acid, glutamic acid, arginine, histidine, and lysine.

[0045] (Free amino acid content) The amount of free amino acids per 5% acidity in vinegar is not particularly limited, but is preferably 5 to 10,000 ppm (mg / L), more preferably 10 to 9,000 ppm (mg / L), more preferably 15 to 8,000 ppm (mg / L), more preferably 20 to 7,000 ppm (mg / L), more preferably 20 to 6,500 ppm (mg / L), more preferably 20 to 6,000 ppm (mg / L), and more preferably 20 to 5,500 ppm (mg / L). The lower limit within each of the above ranges can be 6 or more, 8 or more, 12 or more, 14 or more, 16 or more, and 18 or more. Furthermore, the upper limits within each of the above ranges can be set to 9,500 or less, 8,500 or less, 7,500 or less, 6,400 or less, 6,300 or less, 6,200 or less, 6,100 or less, 5,900 or less, 5,800 or less, 5,700 or less, and 5,600 or less.

[0046] By maintaining the free amino acid content per 5% acidity in the vinegar within the above range, the composition can be made more palatable in terms of flavor (taste and aroma), and the effects of the present invention can be more easily achieved with acetic acid as the active ingredient. If the content exceeds the above range, the refreshing acidity and sweetness of the vinegar will be less noticeable, and browning and flavor changes will be more likely to occur during storage of the composition of the present invention. In addition, the effects of the present invention may be less easily achieved with acetic acid as the active ingredient.

[0047] (Glutamic acid content) The glutamic acid content per 5% acidity in vinegar is not particularly limited, but is preferably 1 to 1,000 ppm (mg / L), more preferably 2 to 900 ppm (mg / L), more preferably 3 to 800 ppm (mg / L), more preferably 4 to 700 ppm (mg / L), more preferably 4 to 650 ppm (mg / L), more preferably 4 to 600 ppm (mg / L), and more preferably 4 to 550 ppm (mg / L). The lower limit in each of the above ranges can be 1.5 or higher, 2.5 or higher, and 3.5 or higher. Furthermore, the upper limit in each of the above ranges can be 950 or lower, 850 or lower, 750 or lower, 640 or lower, 630 or lower, 620 or lower, 610 or lower, 590 or lower, 580 or lower, 570 or lower, and 560 or lower.

[0048] In particular, by maintaining the glutamic acid content per 5% acidity in vinegar within the above range, the composition can be made more palatable in terms of flavor (taste and aroma), and the effects of the present invention can be more easily achieved with acetic acid as the active ingredient. If the content exceeds the above range, the composition itself is more likely to have an unpleasant taste or odor, and the balance of flavor is easily impaired. Furthermore, the balance of flavor is more easily impaired during storage of the composition of the present invention, and as a result, the composition becomes less palatable in terms of flavor. In addition, the effects of the present invention may be less easily achieved with acetic acid as the active ingredient.

[0049] The free amino acid content and glutamic acid content can be measured using an automated amino acid analyzer. Specifically, the analysis is performed using the following method. (1) The composition sample to be analyzed is subjected to pretreatment according to its properties. (2) If the composition sample is in liquid form, dilute it with a solution of equal parts distilled water and lithium citrate buffer (pH 2.2), filter it through a 0.2 μm filter to remove coarse particles, and then use it for analysis. (3) If the composition sample is solid or semi-solid, measure out a certain amount of the composition sample, add distilled water as appropriate, and suspend it at room temperature while stirring thoroughly. Filter this suspension through No. 2 filter paper to obtain the filtrate. After that, process it in the same manner as in the case of a liquid. (4) Using the composition sample that has undergone the above pretreatment, the free amino acid content is measured in accordance with the amino acid analysis method described in the "Analysis Manual for the Standard Tables of Food Composition in Japan 2015 Edition (Seventh Revised Edition)". More specifically, the measurement can be performed using an automated amino acid analyzer (for example, the "JLC-500 / V2 (manufactured by JEOL Ltd.)" can be used).

[0050] (Lactic acid) The vinegar used in the composition of the present invention preferably contains lactic acid. Organic acids such as acetic acid, lactic acid, and malic acid are known to have different tastes depending on their type. When two or more substances having different tastes or aromas are mixed, it is known that interactions of taste and aroma occur, such as a contrast effect in which one or both of the tastes or aromas become stronger, an inhibitory effect in which one or both of the tastes or aromas are weakened, or a synergistic effect in which both tastes or aromas are further strengthened.

[0051] From the viewpoint of balancing the flavors of acetic acid and lactic acid in the composition of the present invention and making it easy to consume, the lactic acid content per 5% acidity in vinegar is not particularly limited, but is preferably 1,000 ppm (mg / L) or less. The upper limit can be 900 ppm (mg / L) or less, 800 ppm (mg / L) or less, 700 ppm (mg / L) or less, 600 ppm (mg / L) or less, or 500 ppm (mg / L) or less. A lactic acid content within this range is preferable because it results in a desirable flavor for vinegar and does not disrupt the balance of taste and aroma of other ingredients when mixed with other ingredients to form a composition.

[0052] Furthermore, from the viewpoints of making the astringent taste and harsh taste of the composition of the present invention less perceptible and allowing acetic acid as an active ingredient to function more effectively as the effect of the present invention, it is more preferable that the content of lactic acid per 5% acidity of vinegar is 750 ppm (mg / L) or less, further preferably 700 ppm (mg / L) or less, still further preferably 650 ppm or less, still further preferably 600 ppm or less, still further preferably 550 ppm or less, and even more preferably 500 ppm or less.

[0053] (Malic acid) The vinegar used in the composition of the present invention may contain malic acid. From the viewpoint of the flavor of the composition of the present invention, the content of malic acid per 5% acidity in vinegar is not particularly limited, but is preferably 100 ppm (mg / L) or more. Further, the lower limit may be 200 ppm (mg / L) or more, 300 ppm (mg / L) or more, 400 ppm (mg / L) or more, 500 ppm or more, 600 ppm or more, 700 ppm or more, 800 ppm or more, 900 ppm or more, or 1,000 ppm or more. When the content is 100 ppm (mg / L) or more, a refreshing sour taste as vinegar can be obtained, a pleasant lingering sour taste is easily perceived, and even when mixed with other raw materials to form a composition, the balance of the taste and aroma of other raw materials will not be disrupted, which is preferable.

[0054] The contents of lactic acid, malic acid, and acetic acid can all be measured using high performance liquid chromatography. <Measurement of Contents of Lactic Acid, Malic Acid, and Acetic Acid> Measurement may be performed using high performance liquid chromatography (HPLC) under the following conditions. <HPLC Conditions> High performance liquid chromatography (manufactured by Shimadzu Corporation, model: LC-10ADVP) Mobile phase (1): 4 mM p-toluenesulfonic acid aqueous solution, flow rate: 0.9 mL / min Mobile phase (2): 16 mM Bis-Tris aqueous solution containing 4 mM p-toluenesulfonic acid and 80 μM EDTA, flow rate: 0.9 mL / min Columns: Shodex KC810P + KC-811 x 2 (manufactured by Resonac Co., Ltd.) Column temperature: 50℃ Detection: UV260nm

[0055] (Method of manufacturing vinegar) The method for producing the vinegar used in the composition of the present invention is not particularly limited and may be carried out in accordance with the usual method for producing vinegar. The usual method for producing vinegar (acetic acid fermentation method) can be broadly divided into surface fermentation method (static fermentation method) and whole-surface fermentation method (deep fermentation method).

[0056] (Surface fermentation method) Surface fermentation (static fermentation) is a fermentation method in which acetic acid bacteria slowly convert ethanol (alcohol) into vinegar at the top of the liquid surface in the fermentation tank, without forcibly introducing air. In static fermentation, the liquid added to the fermentation tank at the start of fermentation is sometimes a mixture of saccharified liquid (made by saccharifying rice or grains with koji or enzymes) or fruit juice, mixed with ethanol (sometimes alcohol obtained by further fermenting saccharified liquid or fruit juice with yeast to produce ethanol) and starter vinegar (a portion of the mash that has fermented well). Alternatively, as seen in the fermentation method of pot vinegar in the Fukuyama region of Kagoshima Prefecture, a mixture of rice koji, steamed rice, water, and starter vinegar is used.

[0057] In the former method, the saccharification process, in which rice or grains are saccharified with koji or enzymes, the ethanol fermentation process, in which the saccharified liquid or fruit juice is fermented to obtain ethanol, and the acetic acid fermentation process, in which acetic acid bacteria convert ethanol into acetic acid, are all carried out separately. In other words, saccharification, ethanol fermentation, and acetic acid fermentation proceed independently of each other; saccharification and ethanol fermentation do not occur simultaneously, nor do ethanol fermentation and acetic acid fermentation occur simultaneously.

[0058] On the other hand, in the latter method, the saccharification process, the ethanol fermentation process, and the acetic acid fermentation process all occur simultaneously and in parallel within a single fermentation tank (jar). In other words, while the starches of steamed rice and other ingredients are saccharified by koji mold, ethanol is produced by yeast naturally present in the fermentation tank and in the air, and as ethanol is produced, acetic acid bacteria in the starter vinegar and those naturally present in the fermentation tank convert the ethanol into acetic acid. All of these processes occur in parallel and simultaneously.

[0059] In static fermentation, the most important thing to watch out for is contamination by microorganisms other than acetic acid bacteria (such as yeast, mold, and lactic acid bacteria). If these microorganisms proliferate before the acetic acid bacteria begin fermentation vigorously, they not only inhibit the acetic acid bacteria's fermentation but also cause cloudiness in the fermentation liquid and the development of off-flavors and odors (undesirable flavors). To prevent this, it is important to add starter vinegar to the brewing liquid to create an appropriate acidity and maintain a low pH, thereby suppressing the growth of other microorganisms, and quickly initiating fermentation by acetic acid bacteria to increase the acidity of the fermentation liquid itself.

[0060] On the other hand, in the latter fermentation method, saccharification, ethanol fermentation, and acetic acid fermentation proceed simultaneously, so sufficient acidity is not guaranteed in the fermentation liquid. Furthermore, because saccharification and ethanol fermentation other than acetic acid fermentation also occur in parallel, a sufficient amount of acetic acid (acidity) cannot be guaranteed, and microorganisms other than acetic acid bacteria can easily proliferate. This not only makes the resulting vinegar itself prone to cloudiness and off-flavors (off-flavors, off-odors), but also makes it easier for components other than acetic acid (such as lactic acid) to be generated in the vinegar. For these reasons, in order to improve the flavor of the composition of the present invention, make it easier to consume, and furthermore, to make the effects of the present invention function more effectively with acetic acid as the active ingredient rather than other components, it is preferable to use vinegar obtained by a fermentation method in which saccharification, ethanol fermentation, and acetic acid fermentation are carried out separately, rather than simultaneously.

[0061] (Whole-body fermentation method) The whole-surface fermentation method (deep fermentation method) is a fermentation method in which saccharification, ethanol fermentation, and acetic acid fermentation are carried out completely separately. Furthermore, because air is forcibly introduced and acetic acid bacteria convert ethanol to acetic acid in a very short period of time, a sufficient amount of acetic acid to prevent the growth of other microorganisms can be secured more quickly, and a vinegar with very little off-flavor (off-taste, off-odor) can be obtained, making it more preferable from the viewpoint of ease of consumption as a composition of the present invention. In addition, because it is a fermentation method in which acetic acid bacteria convert ethanol to acetic acid in a very short period of time, the growth of other microorganisms can be prevented by the acetic acid produced, so it is less likely to produce components other than acetic acid (lactic acid, etc.) during fermentation, and it is more preferable from the viewpoint of obtaining a vinegar (composition) in which acetic acid is the active ingredient and the effects of the present invention are more pronounced.

[0062] These vinegars may be used individually or in combination of two or more. The vinegar content in the composition of the present invention is not limited, but can be adjusted according to the acetic acid content and pH.

[0063] (Other ingredients) The composition of the present invention may be vinegar itself, but as long as it contains vinegar (acetic acid), it may also contain fruit juice, flavoring ingredients (bonito stock, kelp stock, bonito extract, kelp extract, seafood extract, fruit juice, vegetable juice, etc.), umami seasonings (soy sauce, fish sauce, protein hydrolysates, yeast extract, etc.), emulsifiers, thickeners, vegetables (garlic, ginger, onion, etc.) or vegetable extracts, alcohol or alcoholic beverages, stabilizers, colorings, calcium salts and other additives, as well as amino acid-based seasonings, nucleic acid-based seasonings, organic acid-based seasonings, acidulants, flavoring ingredients, spices, oils and fats, water, etc. as appropriate.

[0064] In addition to the above-mentioned ingredients, the product may contain other ingredients and seasonings commonly used in food products, as long as they do not inhibit the effects. For example, water, sugars (including high-intensity sweeteners), salt, oils and fats, vinegar, fruit juice, spices, spice extracts, flavor oils, amino acid-based seasonings, nucleic acid-based seasonings, organic acid-based seasonings, flavoring ingredients, umami seasonings, alcoholic beverages, flavorings and other taste-enhancing components, as well as additives such as gums, viscosity modifiers other than cold-water-swellable starches, stabilizers, colorings, calcium salts, etc., can be included as seasoning ingredients (seasoning ingredients). In addition to these seasoning ingredients, ingredients such as vegetables (carrots, burdock, radishes, etc.), fruits, fruit peels, grains (adzuki beans, soybeans, etc.), meats, and fish may also be included. The amount of these seasoning ingredients and ingredients is not particularly limited and can be appropriately determined depending on the intended use of the composition.

[0065] (oils and fats) Examples of oils and fats include soybean oil, soybean germ oil, rapeseed oil, corn oil, sesame oil, perilla oil, flaxseed oil, peanut oil, safflower oil, high-oleic safflower oil, sunflower oil, cottonseed oil, grape seed oil, macadamia nut oil, hazelnut oil, pumpkin seed oil, walnut oil, camellia oil, tea seed oil, perilla oil, olive oil, rice bran oil, wheat germ oil, palm oil, and algal oil. These oils and fats may be used individually or in any combination or ratio.

[0066] (Sugars) Examples of sugars include sucrose, maltose, fructose, isomerized sugar, glucose, corn syrup, dextrin, and sugar alcohols such as sorbitol, maltitol, and xylitol. These sugars may be used individually or in any combination or ratio of two or more. Examples of high-intensity sweeteners include aspartame, acesulfame potassium, sucralose, neotame, licorice extract, stevia, and its enzyme-treated products. These high-intensity sweeteners may be used individually or in any combination or ratio of two or more.

[0067] (Salt) Salt itself is acceptable, but so are foods containing salt. There are no particular limitations on the foods containing salt, but examples include soy sauce, miso, and dashi (broth). There are no particular limitations on the soy sauce mentioned above, but examples include dark soy sauce, light soy sauce, white soy sauce, tamari soy sauce, and double-brewed soy sauce. These soy sauces may be used individually, or two or more may be used in any combination and ratio.

[0068] (miso) While there are no particular limitations on what constitutes miso, examples include barley miso, rice miso, soybean miso, and blended miso, as well as red miso, white miso, and light-colored miso, which are named according to the color differences resulting from their manufacturing methods. These misos may be used individually or in any combination or ratio.

[0069] (Spices) Spices are parts of plants (such as fruits, pericarps, flowers, buds, bark, stems, leaves, seeds, roots, and rhizomes) that have a distinctive aroma, pungent taste, and color, and are used in food and beverages for purposes such as flavoring, deodorizing, seasoning, and coloring. Spices include both spices and herbs. Spices are spices that are used in combination with other parts of the plant, excluding stems, leaves, and flowers. Examples include pepper (black pepper, white pepper, red pepper), garlic, ginger, sesame (sesame seeds), chili peppers, horseradish, mustard, poppy seeds, yuzu, nutmeg, cinnamon, paprika, cardamom, cumin, saffron, allspice, cloves, Japanese pepper, orange peel, fennel, licorice, fenugreek, dill seeds, kasho pepper, long pepper, and olives. Furthermore, herbs refer to spices that utilize the stems, leaves, and flowers. Examples include watercress, coriander, shiso, celery, tarragon, chives, chervil, sage, thyme, bay leaf, chives, parsley, mustard greens, Japanese ginger, mugwort, basil, oregano, rosemary, peppermint, savory, lemongrass, dill, wasabi leaves, and Japanese pepper leaves.

[0070] (Spice extract) As spice extracts, any extract from foods generally labeled as "spices" or "flavorings" is acceptable. Examples include chili pepper extract, mustard extract, ginger extract, wasabi extract, pepper extract, garlic extract, onion extract, and sansho extract. These spice extracts may be used individually or in any combination or ratio.

[0071] Examples of the above-mentioned flavored oils include ginger oil, garlic oil, mustard oil, onion oil, sesame oil, green onion oil, chive oil, celery oil, shiso oil, wasabi oil, lemon oil, seafood oil, and meat oil. These flavored oils may be used individually or in any combination or ratio.

[0072] (Amino acid-based seasoning) Examples of amino acid-based seasonings include L-sodium glutamate, DL-alanine, glycine, L- or DL-tryptophan, L-phenylalanine, L- or DL-methionine, L-lysine, L-aspartic acid, L-sodium aspartate, and L-arginine. These amino acid-based seasonings may be used individually or in any combination or ratio.

[0073] (Nucleic acid seasoning) Nucleic acid-based seasonings include, for example, disodium 5-inosinate, disodium 5-guanylate, disodium 5-uridylate, disodium 5-cytidylate, calcium 5-ribonucleotide, and disodium 5-ribonucleotide. These nucleic acid-based seasonings may be used individually or in any combination or ratio of two or more.

[0074] (Organic acid seasoning) Examples of organic acid-based seasonings include calcium citrate, trisodium citrate, potassium gluconate, sodium gluconate, succinic acid, monosodium succinate, disodium succinate, sodium acetate, DL-potassium bitartrate, L-potassium bitartrate, DL-sodium tartrate, L-sodium tartrate, potassium lactate, calcium lactate, sodium lactate, monosodium fumarate, DL-sodium malate, etc. These organic acid-based seasonings may be used individually or in any combination or ratio of two or more. Using two or more organic acid-based seasonings in combination is preferable because it synergistically enhances the flavor of both.

[0075] (flavor ingredients) Examples of flavoring ingredients include bonito broth, kelp broth, vegetable extracts, bonito extracts, kelp extracts, seafood extracts, and meat extracts. These flavoring ingredients may be used individually or in any combination or ratio.

[0076] (Umami seasoning) Examples of umami seasonings include hydrolyzed protein and yeast extract. These umami seasonings may be used individually or in any combination or ratio.

[0077] (alcoholic beverages) Examples of alcoholic beverages include sake, synthetic sake, mirin, shochu, wine, liqueurs, and Shaoxing wine. These beverages may be used individually or in any combination or ratio.

[0078] (Flavor) Examples of flavors include ginger, garlic, mustard, onion, sesame, green onion, chive, shiso, wasabi, and lemon. These flavors may be used individually or in any combination or ratio.

[0079] (Viscosity modifier) Examples of viscosity modifiers include alginic acid, sodium alginate, carrageenan, karaya gum, agar, cellulose, tamarind seed gum, pullulan, pectin, chitin, and chitosan. These viscosity modifiers may be used individually or in any combination or ratio.

[0080] <Applications in food and beverages and pharmaceuticals> The composition of the present invention can be widely used because its active ingredient is derived from natural products and it is easy to manufacture. For example, it can be provided alone or added to various foods and beverages such as beverages, seasonings, confectionery, foods, functional foods, supplements, processed seafood products, processed meat products, processed dairy products, processed vegetable products, processed fruit products, oils and fats, gourmet foods, frozen foods, retort foods, canned foods, bottled foods, and instant foods, as well as pharmaceuticals, quasi-drugs, and even animal feed. In terms of form, it is not particularly limited as long as it contains vinegar (acetic acid), but examples include liquid beverages, liquid seasonings, liquid compositions, jelly-like compositions, soft capsules, dried solids, and powdered compositions.

[0081] [How to take] The method and dosage of the composition of the present invention are not particularly limited, but it can be taken by, for example, the following method.

[0082] (Usage) Since acetic acid (vinegar) is the main component, it can be taken daily, and may be taken once or multiple times a day. There are no particular restrictions on the time of intake, but it is preferable to take it 30 minutes to 3 hours before the desired sleep time, and more preferably 1 to 2 hours before. Taking it during this time frame will yield good sleep improvement effects. Furthermore, continuous intake for at least 14 days is preferable from the perspective of obtaining better sleep improvement effects.

[0083] (dose) The dosage (amount ingested) can be taken in an amount that does not harm health. For example, from the viewpoint of achieving a sleep-improving effect, the amount of the composition of the present invention ingested per day by an adult should preferably be 500 mg or more, more preferably 600 mg or more, even more preferably 750 mg or more, even more preferably 900 mg or more, even more preferably 1,000 mg or more, and even more preferably 1,500 mg or more, in terms of acetic acid. On the other hand, there is no particular upper limit, but from the viewpoint of ease of intake, it is preferable that the amount of intake per day by an adult in terms of acetic acid is 3,000 mg or less, more preferably 2,500 mg or less. In this invention, "adult" refers to an adult in generally good health, and more specifically, it may be a male or female between the ages of 20 and 60.

[0084] Furthermore, the daily intake of the composition of the present invention for adults should be preferably 8 mg or more, more preferably 10 mg or more, even more preferably 12 mg or more, even more preferably 15 mg or more, even more preferably 20 mg or more, and even more preferably 25 mg or more, in terms of acetic acid, per 1 kg of body weight. On the other hand, there is no particular upper limit, but from the viewpoint of ease of intake, it is preferable that the daily intake of adults in terms of acetic acid is 50 mg or less per 1 kg of body weight.

[0085] For example, if the composition of the present invention is brewed vinegar (vinegar produced by acetic acid fermentation using alcohol as a raw material), and the brewed vinegar contains acetic acid at a concentration of 10,000 mg / 100g (15% by mass), then the daily intake of the composition (brewed vinegar) should be 5g (500mg of acetic acid) or more. Alternatively, if the composition is a vinegar beverage containing fruit juice, and the vinegar beverage contains acetic acid at a concentration of 200 mg / 100g, then the daily intake of the composition should be 250g (500mg of acetic acid) or more. Furthermore, when consuming the composition, it may be consumed as is, or it may be mixed and diluted with water or other food ingredients before consumption. In either case, the daily intake of acetic acid obtained by consuming the composition should be within the above range.

[0086] If the daily intake of acetic acid is within the range described above, a sleep-improving effect can be obtained. In particular, the intake amount of the composition is not limited, but from the viewpoint of reducing the volume of the composition itself and making it easier to take, the daily intake amount of the composition can be 1 to 1,000 g, preferably 5 to 750 g, more preferably 10 to 600 g, and even more preferably 15 to 500 g, 20 to 300 g, 30 to 200 g, 50 to 150 g, or 60 to 100 g. Furthermore, the lower limits within each of the above ranges can be 2g or more, 3g or more, 4g or more, 6g or more, 7g or more, 8g or more, 9g or more, 11g or more, 12g or more, 13g or more, 14g or more, 16g or more, 17g or more, 18g or more, 19g or more, 25g or more, 35g or more, 40g or more, 45g or more, and 55g or more. In addition, the upper limits within each of the above ranges can be 900g or less, 800g or less, 650g or less, 550mg or less, 450g or less, 400g or less, 350g or less, 340g or less, 330g or less, 320g or less, 310g or less, and 250g or less.

[0087] In this invention, it is sufficient for the daily intake of acetic acid to satisfy the above requirements, but it is also acceptable for the daily intake of acetic acid based on an adult weighing 60 kg to satisfy the above requirements. [Examples]

[0088] The present invention will be described below with reference to examples, but the present invention is not limited in any way by these examples.

[0089] [Example Test] Under the following conditions, subjects consumed a test diet, and the sleep-improving effect was evaluated using the Athens Insomnia Scale (AIS), the OSA Sleep Questionnaire score, and sleep analysis using an activity tracker. The Athens Insomnia Scale (AIS) is a globally recognized insomnia assessment method created by the "Global Project on Sleep and Health," established primarily by the WHO (World Health Organization). Note that the methods for evaluating sleep improvement effects are not limited to these; any method capable of evaluating similar effects may be used.

[0090] 1. Subjects The subjects for each trial were allocated as follows: (1.1) Testing the effect on improving sleep using the Athens Insomnia Scale (AIS) The subjects were 11 men and 5 women aged 25 to under 60 who did not have the habit of drinking vinegar, and were divided into Group A (10 people) and Group B (6 people). The age distribution is as follows: (20s) (30s) (40s) (50s) Total Group A (male) 0 2 2 3 7 Group A (female) 1 person 1 person 1 person 0 person 3 people Group B (male) 0 1 1 2 4 Group B (female) 2 people 0 people 0 people 0 people 2 people Total: 3 people, 4 people, 4 people, 5 people, 16 people

[0091] (1.2) Test using the OSA Sleep Questionnaire The subjects were 10 men and 5 women aged 25 to under 60 who did not have the habit of drinking vinegar. They were divided into Group A (9 people: 6 men, 3 women) and Group B (6 people: 4 men, 2 women). The age distribution is as follows: (20s) (30s) (40s) (50s) Total Group A (male) 0 people 2 people 2 people 2 people 6 people Group A (female) 1 person 1 person 1 person 0 person 3 people Group B (male) 0 1 1 2 4 Group B (female) 2 people 0 people 0 people 0 people 2 people Total: 3 people, 4 people, 4 people, 4 people, 15 people

[0092] (1.3) Testing using activity trackers The subjects were 10 men and 3 women aged 25 to under 60 who did not have the habit of drinking vinegar. They were divided into Group A (10 people: 7 men, 3 women) and Group B (3 people: 3 men). The age distribution is as follows: (20s) (30s) (40s) (50s) Total Group A (male) 0 2 2 3 7 Group A (female) 1 person 1 person 1 person 0 person 3 people Group B (male) 0 people 1 person 0 people 2 people 3 people Group B (female) 0 people 0 people 0 people 0 people 0 people Total: 1 person, 4 people, 3 people, 5 people, 13 people

[0093] 2. Test food and method of consumption thereof (Test food) As the test food, a 200 ml acetic acid-containing beverage containing 750 mg of acetic acid was used, and as the placebo food, a 200 ml tartaric acid-containing beverage containing 400 mg of tartaric acid was used. The formulations of each beverage are shown below. (Beverages containing acetic acid) Mix 5ml of brewed vinegar (MHV-S: manufactured by Mizkan Co., Ltd.), 0.3g of apple flavor, 0.0141g of sucralose, and water (adjust as needed) to make 200ml. The brewed vinegar had an acidity of 15.0 v / v%, an acetic acid content of 150,000 ppm (mg / L), a free amino acid content of 175 ppm, and a glutamic acid content of 15 ppm. (Beverage containing tartaric acid) Mix 0.4g of tartaric acid, 0.3g of apple flavor, 0.0141g of sucralose, and water (adjust as needed) to make 200ml.

[0094] (Method of intake) Once a day, during the test food intake period, participants ingested 200 mL of either the test food or a placebo approximately two hours before bedtime.

[0095] (Duration of intake) As shown in Figure 1, a crossover study was conducted on groups A and B of subjects over a total of 7 weeks, consisting of a first test food intake period (2 weeks) + a washout period (3 weeks) + a second test food intake period (2 weeks). Group A: Test diet intake (2 weeks) → Washout (3 weeks) → Placebo diet intake (2 weeks) Group B: Placebo diet (2 weeks) → Washout diet (3 weeks) → Test diet (2 weeks)

[0096] [Test 1] Assessment using the Athens Insomnia Scale (AIS) To measure the sleep-improving effect of the test diet, a study using the Athens Insomnia Scale (AIS) was conducted. The Athens Insomnia Scale (AIS) is a globally recognized method for assessing insomnia, created by the Global Project for Sleep and Health, established primarily by the WHO (World Health Organization). The Japanese version was used here. As shown in Figure 2, the assessment is based on the total score of eight items. Specifically, subjects answered on a four-point scale (0, 1, 2, 3) for each item they experienced at least three times per week in the past week, with lower numbers indicating better sleep. A total score of 3 or less was judged as "no suspicion of insomnia," 4-5 points as "slight suspicion of insomnia," and 6 points or more as "suspicion of insomnia."

[0097] (Date of Athens Insomnia Scale test) The Athens Insomnia Scale (AIS) was administered five times. The test dates are as follows (see Figure 1). First attempt; before the exam is administered. Second dose; morning of the first day of the test food intake period. Third time: The morning after the end of the first test food intake period. 4th time: After the washout period (3 weeks), on the morning of the start of the second test food intake period. Fifth time: The morning after the end of the second test food intake period.

[0098] For example, if the first day of the first test food intake period is a Friday, the end date of the first test food intake period would be Thursday two weeks later. The washout period would run from the following Friday until Thursday three weeks later, and the second test food intake period would run from the following Friday until Thursday two weeks later. The washout period was established to ensure that the components of the test food or placebo food were completely excreted from the body.

[0099] (Evaluation results) The evaluation results are shown in Table 1. Table 1(a) shows the results for all subjects (16 people), Table 1(b) shows the results for subjects with relatively good sleep status (9 people: 6 men, 3 women) whose first Athens Insomnia Scale score was 5 points or less (hereinafter also simply referred to as "AIS 5 points or less"), that is, 3 points or less which was judged as "no suspicion of insomnia" and 4 to 5 points or less which was judged as "slight suspicion of insomnia", and Table 1(c) shows the results for subjects in their 40s and 50s (9 people: 8 men, 1 woman). Figure 3 is a graph based on the change in all subjects before and after intake of the test food and before and after intake of the placebo food, specifically the sum of the difference (after intake - before intake) for all subjects for the test food and placebo food.

[0100] These results show a significant trend in sleep improvement before and after consumption of the test food among all subjects (Table 1(a)). Furthermore, among subjects who had relatively good sleep status (AIS score of 5 or less) before the start of the study, a significant difference was observed between the change before and after consumption of the test food and the change before and after consumption of the placebo (Table 1(b)). In addition, among subjects in their 40s and 50s, a significant trend in sleep improvement was observed before and after consumption of the test food 40-40, and a significant difference was observed between the change before and after consumption of the test food and the change before and after consumption of the placebo (Table 1(c)). Therefore, the present invention includes the use of an acetic acid-containing composition for the purpose of obtaining the effect observed between the test food and the placebo, as can be seen from the above results. It should be noted that this effect is not limited to the effect observed by a specific measurement method (for example, the AIS used in the present invention), but may be a similar effect confirmed by a different method.

[0101] [Table 1]

[0102] [Test 2] Evaluation using the OSA Sleep Questionnaire To measure the sleep-improving effect of the test diet, a study was conducted using the OSA Sleep Questionnaire MA version. The OSA Sleep Questionnaire MA version is a psychological scale that evaluates sleep reflection upon waking, targeting middle-aged and elderly individuals who may not have sufficient time to complete the questionnaire in clinical settings or who may not be able to respond appropriately to items with many options.

[0103] This questionnaire consists of 16 items in a 5-factor format: Factor 1: Sleepiness on rising, Factor 2: Initiation and maintenance of sleep, Factor 3: Frequent dreaming, Factor 4: Refreshing, and Factor 5: Sleep length. The questionnaire also uses a four-option multiple-choice format, significantly reducing completion time. The OSA Sleep Questionnaire MA version has undergone all standardization procedures, ensuring high reliability and reproducibility.

[0104] As shown in Figure 4, each of the 16 questions is scored on a 4-point scale. The polarity of the scores for "very," "somewhat," "somewhat," and "very" indicates that a higher score indicates better sleep quality. Also, as shown in Figure 5, the polarity of each question is appropriately varied for each item, with some items having a score of 0 at the left end (1, 5, 7, 9, 11, 12, 13, 16) and others having a score of 0 at the right end (2, 3, 4, 6, 8, 10, 14, 15). The scores assigned to "very," "somewhat," "somewhat," and "very" also differ for each question. For example, in question 1, the item "I still feel tired" has a score of 0 at the left end, with scores from left to right being 0 for "very," 13 for "somewhat," 22 for "somewhat," and 32 for "very." Furthermore, for the "Concentration" item in Question 2, the rightmost option is 0 points, with the scores from left to right being: "Very well" (35 points), "Somewhat well" (22 points), "Somewhat well" (12 points), and "Very well" (0 points). Note that the factor score is calculated using the mean value, and if there are any unanswered items, the number of constituent items corresponding to those items is subtracted before calculating the mean value.

[0105] The constituent items of each factor in the OSA Sleep Questionnaire MA version are as follows: Factor 1: Morning sleepiness 2, 4, 8, 14 Factor 2: Falling asleep and maintaining sleep 3, 7, 10, 13, 16 Third factor: Dreams 9, 12 Factor 4: Fatigue Recovery 1, 5, 11 Factor 5: Sleep time 6, 15

[0106] (OSA sleep questionnaire examination date) The OSA sleep questionnaire was administered on four separate occasions, coinciding with the 2nd to 5th measurements using the Athens Insomnia Scale.

[0107] (Evaluation results) The evaluation results are shown in Tables 2 and 3. Table 2 shows the aggregated results for each component item for all subjects (15 people: 10 men, 5 women), and Table 3 shows the items where significant differences or significant trends were observed. Figure 6 is a graph showing the difference in scores before and after intake of the test food and placebo food for the items or factors shown in Table 3. Figures 7 and 8 are graphs showing the difference in scores before and after intake of the test food and placebo food for items in Table 2 where significant differences or significant trends were observed. Figures 6-8 are all graphs based on the sum of the difference (after intake - before intake) for all subjects for both the test food and placebo food. As mentioned above, a higher score indicates better sleep quality, so the descriptions in each figure (e.g., Factor 2: Less drowsiness before falling asleep) use the notation of the question item with the higher score for each item.

[0108] [Table 2]

[0109] [Table 3]

[0110] (Overall considerations) These results showed a significant trend in all subjects, both before and after consuming the test food, in the first factor, morning sleepiness, and in the total score of all 16 items (Table 3 and Figure 6) (Table 3 and Figure 6).

[0111] (Consideration of Factor 1) Factor 1 measures morning sleepiness and is determined by the combined score of the following items: "Are you able to concentrate? (Item 2)", "Do you feel relaxed? (Item 4)", "Is your mind clear? (Item 8)", and "Can you answer the survey promptly and quickly? (Item 14)". As described above, Factor 1 showed a significant trend in the combined score of the target items before and after consuming the test food.

[0112] Looking at each item of Factor 1, a significant difference was observed in the item "having good concentration" before and after consuming the test food (Table 2). Furthermore, as shown in Figure 7, in addition to "having good concentration," the test food clearly scored better in the items "feeling relaxed," "having a clear mind," and "being able to answer survey questions quickly and promptly," demonstrating a superior improvement effect compared to the placebo.

[0113] (Consideration of the second factor) The second factor measures sleep onset and sleep maintenance, and is determined by the combined score of the following items: "Did you sleep soundly? (Item 3)", "Were you drowsy before falling asleep? (Item 7)", "Did you fall asleep easily? (Item 10)", "Did you wake up during sleep? (Item 13)", and "Was your sleep deep? (Item 16)".

[0114] Looking at each item of Factor 2, as shown in Figure 8, the test food clearly scored better in the items "less drowsiness before falling asleep" and "did not wake up during sleep" compared to the placebo food, indicating a superior improvement effect.

[0115] (Consideration of the fourth factor) The fourth factor measures fatigue recovery and is determined by the combined score of the following items: "Am I free from fatigue? (Item 1)", "Do I feel refreshed? (Item 5)", and "Do I feel in a good mood? (Item 11)".

[0116] Looking at each item of the fourth factor, as shown in Figure 8, the test food clearly scored better than the placebo food in the items "feeling refreshed," "feeling energized," and "feeling refreshed," indicating superior improvement. Therefore, the present invention includes the use of an acetic acid-containing composition for the purpose of obtaining the effect observed between the test food and the placebo food, as can be inferred from the above results. It should be noted that this effect is not limited to the effect observed by a specific measurement method (for example, the OSA sleep questionnaire used in the present invention), but may be a similar effect confirmed by a different method.

[0117] [Test 3] Evaluation using an activity tracker To measure the sleep-improving effect of the test diet, an activity tracker was used in the study. In contrast to the subjective evaluations using the Athens Insomnia Scale and the OSA questionnaire mentioned above, this was a quantitative evaluation in which subjects wore an activity tracker with a built-in 3-axis accelerometer, and the "total sleep time" and "sleep time" were calculated from the measurement results to measure the sleep-improving effect.

[0118] (Evaluation method) The evaluation method involved all subjects wearing activity trackers as described below, collecting, summarizing, and analyzing the activity tracker data obtained, and calculating sleep variables such as "total sleep time" and "sleep time." Activity tracker: Manufactured by Kissei Comtec Co., Ltd. Product name: SleepSign-Cloud for Act Model number: MTN-221(BK) Wearing period: Two periods: "from the evening four days before the start of the first test food intake period until the morning of the day after the end of the first test food intake period" and "from the evening four days before the start of the second test food intake period until the morning of the day after the end of the second test food intake period" (see Figure 1). Method of attachment: The device was worn on the subject's waist at all times during the wearing period. Measurement frequency: During the wearing period, sleep / wake status is automatically detected every 2 minutes.

[0119] The acquired sleep variables are as follows: Total sleep time (TST): Time spent sleeping Sleep latency (SL): The time it takes to fall asleep. WASO (Wake-Up Time): Total time spent awake Sleep efficiency (SE): Sleep efficiency (=TST / TIB) Sleep time (SPT): Sleep time Total time spent in bed (TIB): Time spent in bed In addition, the average amount of time spent awake, the number of times the subject was awake for longer than the specified time, the number of times the subject changed position (every 2 minutes), the time the subject got into bed, the time the subject fell asleep, the time the subject woke up, and the time the subject got out of bed were recorded.

[0120] (Total sleep time and sleep duration) In this specification, "total sleep time" refers to the total time spent in bed obtained from an activity tracker, which is the sum of the time for which sleep is assessed, and serves as an indicator for evaluating the total amount of quality sleep. "Sleep time" refers to the time from falling asleep to waking up, obtained from an activity tracker, and serves as an indicator for evaluating the total amount of sleep.

[0121] (Evaluation results) The evaluation results are shown in Table 4. Table 4(a) shows the total sleep time for all subjects (13 people: 10 men, 3 women), and Table 4(b) shows the sleep time results for all subjects (13 people: 10 men, 3 women). Figure 9 is a graph showing the change in sleep time before and after consuming the test food and before and after consuming the placebo food for all subjects.

[0122] [Table 4]

[0123] (Total sleep time) The results showed a significant difference in the extension of total sleep time before and after consuming the test food. Furthermore, a significant difference in the extension of total sleep time was also observed between the changes before and after consuming the test food and the changes before and after consuming the placebo.

[0124] (Sleep time) The results showed a significant trend of increased sleep duration before and after consuming the test food. Furthermore, a significant difference in sleep duration was observed between the changes before and after consuming the test food and those before and after consuming the placebo.

[0125] (Total sleep time / Sleep time) Furthermore, the results showed a significant increase in the ratio of total sleep time to total sleep time (= total sleep time / total sleep time) before and after consuming the test food. This increase indicates an improvement in sleep quality, demonstrating a sleep-improving effect. Therefore, the present invention includes the use of an acetic acid-containing composition for the purpose of obtaining the effect observed between the test food and the placebo food, as can be inferred from the above results. It should be noted that this effect is not limited to the effect observed by a specific measurement method (for example, the activity meter used in this invention), but may be a similar effect confirmed by a different method.

[0126] In addition to the test foods described above, the same results were obtained when the acetic acid content of the acetic acid-containing beverage in the test foods was set to 500 mg and 1,500 mg. In these cases, all other settings were the same except that the amount of brewed vinegar (MHV-S) added to 200 ml of the acetic acid-containing beverage in the test foods was set to 2.5 ml and 10 ml, respectively.

[0127] Furthermore, when MHV-S was replaced with fruit vinegar (apple cider vinegar: manufactured by Mizkan Co., Ltd.) or rice vinegar (pure brown rice black vinegar: manufactured by Mizkan Co., Ltd.) and the acetic acid content was adjusted to 750 mg, the same results as above were obtained. The acidity of apple cider vinegar was 5.03 v / v%, acetic acid content was 50,000 ppm (mg / L), free amino acid content was 177 ppm, and glutamic acid was 9.0 ppm. The acidity of pure brown rice black vinegar was 4.53 v / v%, acetic acid content was 43,000 ppm (mg / L), free amino acid content was 4,300 ppm, and glutamic acid was 370 ppm.

[0128] Furthermore, when using these brewed vinegars (apple cider vinegar, pure brown rice black vinegar), the same procedure was followed as before, except that the acetic acid content in 200 ml of acetic acid-containing beverage was adjusted to 750 mg.

[0129] Based on the above, the composition of the present invention is a composition that is useful for improving sleep and can be taken safely and easily. Specifically, it has been confirmed that acetic acid has the effect of improving insomnia, sleep quality, and sleep duration.

[0130] [Regarding display methods and information provision technologies] In addition to the invention relating to the effect of continuous intake of acetic acid on maintaining and / or improving sleep, this invention also relates to a display method and information provision technology that presents this effect in an easily understandable way to consumers.

[0131] (Display method) In one aspect of the present invention, a method is provided for showing changes in sleep state caused by ingesting acetic acid using an orthogonal two-dimensional graph.

[0132] The X-axis of the orthogonal two-dimensional graph represents the test food group and the placebo group, while the Y-axis represents the sum of the difference between the post-ingestion score and the pre-ingestion score (post-ingestion - pre-ingestion) for all subjects. Here, "sum of the difference" means the sum of the difference values ​​for each subject. Examples of scores include the total score of the Athens Insomnia Scale (AIS), the factor score of the OSA Sleep Questionnaire, total sleep time, or sleep efficiency.

[0133] In the graph, items showing a statistically significant difference between the test food group and the placebo group may be marked with an identifiable mark. The identifiable mark may include symbols, codes, or numerical representations indicating statistical significance, such as "*", "**", or p-values.

[0134] This display configuration allows consumers to intuitively grasp the statistical significance of differences between groups and makes it easier to recognize the effects of acetic acid intake on maintaining and / or improving sleep.

[0135] (Information provision technology) Incidentally, while the effects of continuous intake of acetic acid on maintaining and / or improving sleep can be confirmed through scientific studies, a new challenge exists in how to communicate these effects to consumers.

[0136] The inventors of this invention have found that when presenting research findings on the sleep-improving effects of acetic acid to consumers, simply juxtaposing product information with the research findings does not necessarily lead to an appropriate understanding.

[0137] In particular, sleep is highly subjective and easily influenced by lifestyle and psychological state. Therefore, when presenting its effects as a result of food intake, there is a risk of misinterpreting it as a medicinal effect, inducing excessive expectations, or raising suspicions of exaggerated advertising.

[0138] In other words, even information with scientific evidence presents a paradoxical problem: depending on how it is presented, it can either create excessive expectations or, conversely, undermine its credibility. In light of these circumstances, the inventors of this invention have come to recognize that, in addition to the sleep-improving effect of acetic acid itself, information design technology is necessary to appropriately present this effect.

[0139] Specifically, it is effective to distinguish between product information about food products and health function information regarding the sleep-improving effects of acetic acid, and to present the health function information according to the consumer's level of understanding or interest.

[0140] To achieve this, an information provision system is required that separates and displays at least the first piece of information (product information) and the second piece of information (health function information regarding sleep improvement by acetic acid).

[0141] Furthermore, by structuring the presentation to show either secondary or primary information based on the consumer's spontaneous search activity, it becomes possible to prevent health function information from being unilaterally imposed and to encourage purchasing behavior based on understanding.

[0142] Therefore, in addition to the invention of acetic acid for sleep improvement, the present invention also includes an information provision system and a sales promotion method for appropriately communicating the effects of said use.

[0143] The inventors of this invention realized that, in presenting the sleep-improving effects of acetic acid to consumers, it was necessary to design not only the display technology but also the presentation method itself. The process leading to this realization and the details of the considerations are explained below.

[0144] (About vinegar) Various studies and proposals have been made regarding sleep. Some people have experienced a decline in their quality of life due to sleep-related symptoms such as insomnia, poor sleep quality, and reduced sleep duration, and have sought ways to solve these problems.

[0145] To alleviate these common sleep-related symptoms, various medications and supplements have been developed. These products include sleeping pills, among others. However, their long-term use may be restricted, and there are concerns about potential side effects.

[0146] Furthermore, in the fields of health foods and natural therapies using specific herbs and plant-derived ingredients, proposals and research have been conducted regarding the alleviation of sleep-related symptoms. However, even in these fields, concerns about side effects and health risks have not been dispelled, and the effects vary from person to person, meaning they cannot be said to be equally effective for everyone.

[0147] On the other hand, vinegar, a fermented product, is known to contribute to the primary prevention of lifestyle-related diseases such as diabetes, hypertension, hyperlipidemia, cancer, and osteoporosis, and further development of its applications is expected.

[0148] Thus, the sleep-improving composition according to the present invention contains vinegar or acetic acid derived from vinegar as an active ingredient, and by continuously ingesting a predetermined amount, it can contribute to maintaining and / or improving sleep. Examples of vinegar include brewed vinegar and synthetic vinegar, which are applicable to the present invention.

[0149] (Overall configuration of System 1) Figure 10 is a schematic diagram showing the overall configuration of System 1 according to this embodiment. As shown in Figure 10, System 1 according to this embodiment comprises a potential buyer terminal 10, a server 20, and a display device 30. These devices are connected to each other so as to be able to communicate with each other via a network 80. System 1 provides potential buyers with information about vinegar products and information about the specific health effects that the components of the vinegar provide, in a manner that increases the potential buyers' willingness to purchase and their interest in the information.

[0150] In this specification, "potential buyer" refers to a person who is considering purchasing vinegar, and is not limited to those who have not yet purchased it, but also includes those who have already purchased it and are considering purchasing it again. Potential buyers are those who come into contact with the information presented in this disclosure through stores, print media, display devices, or potential buyer terminals, and whose intention to purchase or intention to purchase can be stimulated by such contact.

[0151] The prospective buyer terminal 10 is an information processing device operated by the prospective buyer. The prospective buyer terminal 10 includes any electronic device that can connect to the network 80 to send, receive, and display information, such as a smartphone, tablet, personal computer (PC), notebook PC, or wearable device (smartwatch, smart glasses, etc.). The prospective buyer terminal 10 has the function of accessing the server 20 in response to the prospective buyer's operation, and obtaining and displaying information provided by the server 20.

[0152] Server 20 is an information processing device that plays a central role in providing information in this system 1. Server 20 is, for example, a web server, application server, database server, etc., composed of one or more computers. Server 20 stores various types of information, such as the first information, second information, and third information described later, and has the function of selectively providing this information, or in a predetermined order or layout, in response to requests from the prospective purchase terminal 10 or the display device 30.

[0153] The display device 30 is a device for displaying information, and examples include digital signage and electronic shelf labels installed on store shelves or next to cash registers. The display device 30 has the function of receiving display data transmitted from the server 20 or the prospective buyer terminal 10 and displaying its contents on the display. The display device 30 may be a highly functional device equipped with input functions such as a touch panel, which accepts operations from prospective buyers and communicates directly with the server 20, or it may simply have a relatively simple display function that only displays images or videos received from an external source.

[0154] Network 80 is a communication network used for the prospective purchase terminal 10, server 20, and display device 30 to send and receive data to and from each other. Network 80 is not limited to any particular type and may consist of, for example, the Internet, LAN (Local Area Network), WAN (Wide Area Network), mobile phone communication networks (e.g., 4G / LTE, 5G), Wi-Fi (registered trademark), Bluetooth (registered trademark), or a combination thereof.

[0155] (Configuration of prospective purchase device 10) Next, with reference to Figure 11, an example of the hardware configuration of the prospective purchase terminal 10 according to this embodiment will be described. Figure 11 is a schematic block diagram showing the internal configuration of the prospective purchase terminal 10. The prospective purchase terminal 10 comprises a control unit 101, a storage unit 102, a communication unit 103, an input unit 104, and an output unit 105, which are electrically connected via a data transmission path such as a bus.

[0156] The control unit 101 is a processor that comprehensively controls the operation of the entire prospective purchase terminal 10, and is composed of, for example, a CPU, SoC (System-on-a-Chip), etc. The control unit 101 controls each part of the prospective purchase terminal 10 by reading and executing the OS and application programs 120 stored in the memory unit 102, thereby realizing the various functions described later.

[0157] The memory unit 102 is a storage device that stores programs and data, and includes a main memory such as RAM and an auxiliary storage device such as flash memory or ROM. The memory unit 102 stores the OS, application programs 120 such as a web browser and applications specific to this system 1, content data received from the server 20, cookie information, and the like.

[0158] The communication unit 103 is a communication interface for performing data communication with other devices such as the server 20 via the network 80. The communication unit 103 is composed of, for example, a Wi-Fi module, a communication module for a mobile phone network (5G / LTE), a short-range wireless communication module, and the like.

[0159] The input unit 104 is a device for receiving operational input from potential buyers. The input unit 104 can take various forms depending on the type of potential buyer terminal 10, and may include, for example, a touch panel, physical buttons, a keyboard, a mouse, a trackpad, a microphone (for voice input), or a camera (for image and code reading). In particular, the camera is used to read two-dimensional barcodes (such as QR codes®) printed on product packaging, flyers, and advertising materials.

[0160] The output unit 105 is a device for presenting information to potential buyers. The output unit 105 includes, for example, a display screen such as a liquid crystal display (LCD) or an organic EL display, a speaker for outputting sound, and a vibrator for generating vibrations. The display screen of the output unit 105 displays the first display content, second display content, third display content, etc., received from the server 20.

[0161] In this specification, "output means" or "output unit" is not limited to visible output via a display screen, but also includes, for example, output by printing on paper media using a printer (printing on flyers, POP displays, shelf labels, receipts, catalogs, product leaflets, etc.). Furthermore, the output means may be a printer built into or externally connected to the prospective buyer terminal 10, or a printer connected to the server 20, or a printing system of a printing company.

[0162] Furthermore, in this specification, "presenting information through output means" means that a computer (e.g., a prospective buyer terminal 10 or a server 20) causes an output unit 105 (or equivalent output means) to output information, such as display, audio output, printing, or other means, for at least one of the first information and / or the second information, in a manner that is perceptible to the prospective buyer. Here, such information presentation may be performed based on the receipt of an access request generated by the prospective buyer through a voluntary search operation, or on presentation instructions (first display instruction, second display instruction, etc.) transmitted in response to such access request.

[0163] Furthermore, in this specification, "display" is one form of "presentation," and "presentation" includes providing information in a manner that is perceptible to a prospective buyer via an output means. Also, in this specification, "presentation" means providing information in a state that a prospective buyer can see or recognize. Presentation is not limited to visible display on a display device, etc., but includes delivery of information to a prospective buyer's terminal, establishment of a presentable state (viewable state) on said terminal, or delivery of information (link, code, notification text, message, etc.) that prompts presentation. It may also include a manner in which information is stored in a location accessible by said terminal and made viewable from said terminal. Here, "storage" is not limited to a manner in which information is permanently stored on said terminal or server, but includes a manner in which an external storage area is made accessible, or a manner in which information is acquired from an external source each time to establish a presentable state.

[0164] Next, with reference to Figure 12, the functional configuration of the prospective buyer terminal 10 will be described. The control unit 101 of the prospective buyer terminal 10 executes an application program 120 (for example, a web browser) stored in the storage unit 102, so that the prospective buyer terminal 10 functions as an operation reception unit 131, a transmission / reception unit 132, and a presentation control unit 133.

[0165] The operation reception unit 131 has the function of receiving various operations from prospective buyers via the input unit 104. The operations received by the operation reception unit 131 include "proactive search operations" in this embodiment. Proactive search operations refer to a series of operations that prospective buyers actively perform in order to reach specific information.

[0166] Specifically, this includes selecting (tapping or clicking) hyperlinks displayed on a webpage, entering search terms into search engines or site search forms, selecting hierarchical navigation items such as dropdown menus, directly specifying specific URLs or directory paths, scanning two-dimensional barcodes or collections (e.g., bookmark collections, product comparison lists, etc.) printed on product packaging or advertising materials (flyers, posters, etc.) with a camera, and clicking on banner advertisements displayed on a webpage. The operation reception unit 131 also accepts operations such as clicking the browser's "back" and "forward" buttons, and swiping the screen.

[0167] The transmitting / receiving unit 132 has the function of sending and receiving information to and from the server 20 based on the operations of the prospective buyer received by the operation reception unit 131. For example, if a prospective buyer clicks a hyperlink, the transmitting / receiving unit 132 generates an HTTP request to the URL of the link destination and sends it to the server 20 via the communication unit 103. It also has the function of receiving responses such as HTML data, image data, and scripts sent from the server 20.

[0168] The display control unit 133 has the function of generating content to be displayed on the display screen of the output unit 105 and controlling the display based on the data received by the transmitting / receiving unit 132. The display control unit 133 has a function equivalent to the rendering engine of a web browser, and interprets HTML and CSS (Cascading Style Sheets) to draw the first display content (Figure 16), second display content (Figure 17), third display content (Figure 18), etc. on the screen. It also has the function of dynamically changing the display layout according to instructions from the server 20 and the screen size and orientation (portrait / landscape) of the prospective buyer terminal 10. This makes it possible to present information optimized for the device, for example, by displaying a landscape graph on a PC and a portrait graph on a smartphone.

[0169] (Server 20 configuration) Next, with reference to Figure 13, an example of the hardware configuration of the server 20 according to this embodiment will be described. Figure 13 is a schematic block diagram showing the internal configuration of the server 20. The server 20 is a type of computer and comprises a control unit 201, a storage unit 202 (storage means), a communication unit 203, and an input / output IF (interface) 204, which are electrically connected via a data transmission path such as a system bus.

[0170] The control unit 201 is a processor that comprehensively controls the operation of the entire server 20. The control unit 201 is composed of one or more electronic circuits, such as a CPU (Central Processing Unit), MPU (Micro Processing Unit), GPU (Graphics Processing Unit), ASIC (Application Specific Integrated Circuit), or FPGA (Field-Programmable Gate Array). The control unit 201 reads and executes the operating system (OS) stored in the memory unit 202 and various programs such as the application program 222 described later, thereby coordinating the various parts of the server 20 to realize the various functions described later.

[0171] The memory unit 202 is a storage device for storing programs executed by the control unit 201, data used in the processing process, processing results, etc. The memory unit 202 may include both main memory and auxiliary storage. The main memory is a volatile memory such as RAM (Random Access Memory) and functions as a work area for the control unit 201. The auxiliary storage is a non-volatile memory such as ROM (Read Only Memory), flash memory, HDD (Hard Disk Drive), SSD (Solid State Drive) and permanently stores data such as the OS, application programs 222, and tables 221 described later.

[0172] The communication unit 203 is a communication interface for data communication with other devices such as the prospective purchase terminal 10 and the display device 30 via the network 80. The communication unit 203 is composed of, for example, a network interface card (NIC) or a wireless communication module, and transmits and receives data according to a predetermined communication protocol (e.g., TCP / IP).

[0173] The input / output interface 204 is an interface for connecting input and output devices used by the administrator of the server 20. Examples of input devices include keyboards, mice, and touch panels. Examples of output devices include displays and printers. Through these input / output devices, the administrator can register and update information stored in the memory unit 202 and monitor the operating status of the server 20.

[0174] Next, the functional configuration of the server 20 will be described with reference to Figures 13 and 14. By executing the application program 222 stored in the storage unit 202, the control unit 201 of the server 20 operates functionally as a receiving control unit 2031, a transmitting control unit 2032, an information storage unit 2033, and an information presentation unit 2034.

[0175] The storage unit 202 stores not only the application program 222 but also tables 221 for storing various types of information. Tables 221 may be relational database tables managed by a database management system (DBMS), or they may be simple files or directory structures in a file system.

[0176] Table 221 stores various types of information used for providing information according to this embodiment. Note that the above "storage" is just one example, and at least a portion of the first information, second information, third information and / or supporting information is not limited to being pre-stored in the storage unit 202. Information stored on an external server, database, or cloud storage, etc., may be referenced or acquired at the time of receiving an access request or other predetermined timing, and provided to the prospective buyer terminal 10 in a state where it can be presented.

[0177] Furthermore, the acquired information may be temporarily cached in the storage unit 202 or the storage unit 102 of the prospective purchase terminal 10 for presentation, or it may be presented sequentially without being cached. Specifically, first information, second information, third information, and supporting information are stored.

[0178] The first type of information pertains to the product labeling of products containing vinegar. This labeling is intended to make potential buyers aware of vinegar as a product and to convey its basic characteristics. An example of the first type of information is shown in Figure 16. The first type of information includes basic product specifications such as the product name, product image, net weight, price, expiration date, ingredients, sales area, and nutritional information, as well as hyperlinks to recommended recipes using the product, related campaign information, and the brand website.

[0179] Furthermore, the first information in this disclosure is not limited to data stored in the storage unit 202, but may include information displayed or recorded on an external information medium. The external information medium includes, for example, printed materials such as product packaging, container labels, in-store POP displays, and flyers, as well as codes or identifiers attached thereto.

[0180] The second piece of information pertains to the second statement regarding the phenomenon in which continuous intake of vinegar or acetic acid derived from vinegar reduces sleep-related symptoms or maintains or improves sleep quality.

[0181] The second type of information presented is distinct from direct advertising of the product and is structured as more objective or academic content. This includes articles explaining the effects of specific ingredients (e.g., acetic acid, fermentable dietary fiber) on the body, as well as health-related trivia. An example of the second type of information is shown in Figure 17.

[0182] Furthermore, the second presentation (second information) may hierarchically include summary information (conceptual information) and more specific details than the summary information, from the perspective of facilitating a gradual understanding among potential buyers. Here, summary information refers to information that concisely shows the gist of the effect, such as "vinegar contributes to improving sleep-related symptoms," while detailed information refers to information that may include, for example, methods of intake, explanatory text, charts and graphs, or evaluation results. The detailed information may also include supporting evidence information to back up the effect.

[0183] Furthermore, the second information is not limited to data stored in the storage unit 202, but may also include information displayed or recorded on an external information medium. The external information medium includes, for example, leaflets, booklets, newspaper articles, and codes or identifiers attached thereto.

[0184] In this disclosure, "sleep-related symptoms" or "sleep-associated symptoms" refers to concepts that include poor sleep quality such as difficulty falling asleep, waking up in the middle of the night, and not feeling rested, as well as shortened sleep duration and a tendency towards insomnia.

[0185] In this disclosure, "improvement" does not imply a therapeutic or preventative effect on disease, but rather refers to an expression that is understood to be within the scope of maintaining and promoting health. For example, it refers to expressions indicating that the above-mentioned sleep-related symptoms are alleviated, that it is suitable for maintaining good physiological functions of the body, or that it is helpful in improving temporary changes in physical condition.

[0186] Furthermore, "maintaining and improving" in this disclosure includes maintaining a good condition so that the above-mentioned sleep-related symptoms are less likely to worsen, or mitigating changes in physical condition or mood caused by the state of sleep to lead to a better condition.

[0187] Third-party information refers to information related to third-party information that is not present in the first or second-party information. By being placed between the first-party information (product) and the second-party information (health benefits), third-party information plays a role in softening the relationship between the two or increasing the overall reliability of the information.

[0188] Third-party information includes, for example, information about companies that provide vinegar (such as corporate philosophy, history, social contribution activities, other product lines, and participatory community sites for purchasers and potential purchasers), as shown in Figure 18, as well as opinions, impressions, and testimonials (reviews, word-of-mouth, articles by influencers, etc.) from potential purchasers who have actually used the product and felt that their sleep-related symptoms improved or their health improved.

[0189] Supporting information is scientifically backed information that supports the health effects presented in the second information. This supporting information includes, for example, information from the functional food product's notification, research review and clinical trial paper data that formed the basis of the notification, and statistical analysis results. This information is presented to potential buyers who wish to verify the reliability of the information at a deeper level.

[0190] The supporting information may include scientific evidence that the effects shown in the second piece of information, particularly the components of vinegar, alleviate sleep-related symptoms or maintain or improve sleep quality. The supporting information may be included as part of the information elements constituting the detailed information, or it may be presented on a separate page or in a separate area.

[0191] Furthermore, the memory unit 202 can store the first information, second information, third information, and background information in mutually different memory areas. This does not necessarily mean that they must be stored in physically different storage devices, but rather that they are logically separated and managed as, for example, different directories on a file system, different tables in a database, or different collections. For example, in this embodiment, it is preferable that the first information and the second information are distinguished by being placed in different directories under a common higher-level URL (domain).

[0192] Specifically, the storage location (URL) for the first type of information (product information) is set to "https: / / www.company.co.jp / product / vinegar / ...", while the storage location (URL) for the second type of information (health function information) is set to "https: / / www.company.co.jp / health / menstruation / ...". In this way, by using a common higher-level URL (domain portion) while clearly separating the entry points to the directory (hierarchy), it is possible to ensure that product sales information and health function information are clearly distinguished in terms of their nature, even though they are provided by the same company (or entity). By logically separating the memory areas in this way, the independence of information management can be enhanced, and the unintended mixing of information can be prevented.

[0193] Furthermore, the memory unit 202 can store information related to the first, second, and third display content, which are optimized for each type of prospective purchase terminal 10 (for example, a PC or a smartphone). For example, it can store data with a horizontal layout and detailed information for PC display content, and data with a vertical layout and summarized information for smartphone display content.

[0194] Next, the functions implemented by the control unit 201 will be described. The information storage unit 2033 has the function of storing the aforementioned first information, second information, third information, and supporting information in the table 221 of the storage unit 202 in a predetermined data structure. The information storage unit 2033 also has the function of registering new information, updating existing information, or deleting it based on instructions from the administrator via the input / output IF 204.

[0195] The receiving control unit 2031 has the function of receiving various requests and information transmitted from the prospective buyer terminal 10 and the display device 30 via the communication unit 203. The information received includes access requests requesting the display of a specific web page, information regarding "voluntary search operations" by prospective buyers, information for identifying the type of prospective buyer terminal 10 (for example, user agent information included in the HTTP request header), and justification request commands requesting the presentation of justification information.

[0196] The information presentation unit 2034 is a functional unit that performs the core information processing of this system 1. Based on the requests and information received by the receiving control unit 2031, the information presentation unit 2034 determines the information to be presented to the prospective buyer and controls the display manner. Specifically, the information presentation unit 2034 has the function of switching the display of first information and second information based on the prospective buyer's spontaneous search operation. It also has the function of interposing a third display content between the first and second display contents or increasing the number of screen transition steps so that the prospective buyer perceives them as being separated in time or on the screen. Furthermore, it has the function of selecting and presenting appropriate display content information from the storage unit 202 according to the type of prospective buyer terminal 10, and the function of presenting supporting information in response to a supporting request command.

[0197] The transmission control unit 2032 has the function of transmitting display instructions and display data (HTML, XML, JSON, image data, etc.) generated by the information presentation unit 2034 to the requesting purchase candidate terminal 10 or display device 30 via the communication unit 203. The transmitted information includes a first display instruction for displaying the first display content, a second display instruction for displaying the second display content, and so on.

[0198] (Processing flow in System 1) Next, with reference to the flowchart in Figure 15, the processing flow in System 1 according to this embodiment, and in particular the specific processing procedures of the sales promotion method centered on Server 20, will be described in detail. This processing is achieved when the control unit 201 of Server 20 executes the application program 222 stored in the storage unit 202.

[0199] First, as a prerequisite, the administrator of server 20 registers various information about the vinegar to be promoted with server 20 via input / output IF 204. Specifically, the information storage unit 2033 stores the first information and / or the second information in table 221 of storage unit 202 (step S11).

[0200] The other information, which is not stored in the storage unit 202, may be displayed or recorded on an external information medium. In this case, the prospective buyer terminal 10 may identify the other information by reading a code attached to the external information medium or by inputting an identifier, and generate and send an access request to the server 20 for obtaining or presenting the other information. For example, a code encoding the URL of the second information may be attached to the external information medium, and the prospective buyer terminal 10 may read this and send an access request.

[0201] When both the first and second pieces of information are stored in the storage unit 202, the first and second pieces of information may be logically separated and stored in the first and second storage areas within the storage unit 202, which are configured as different directories, tables, or collections. This ensures the management independence of both pieces of information and prevents unintended mixing of information or direct linking. In addition, the third piece of information and the supporting information described above are also stored in the table 221 of the storage unit 202 through the functions of the information storage unit 2033.

[0202] The basic processing flow of the present embodiment will be described separately in two aspects: the case where the candidate purchaser first accesses the first information, and the case where the candidate purchaser first accesses the second information.

[0203] (i) When transitioning from the first information to the second information A candidate purchaser operates an application program 120 such as a web browser installed in the candidate purchaser terminal 10, and accesses the server 20 in search of information on a specific vinegar product. For example, the candidate purchaser may search for the product name using a search engine, click an advertisement link, or directly enter a URL. The operation reception unit 131 of the candidate purchaser terminal 10 receives these operations, and the transmission / reception unit 132 generates an access request requesting display of the first information, and transmits the access request to the server 20 via the communication unit 103 and the network 80.

[0204] In the server 20, the reception control unit 2031 receives this access request. Based on this request, the information presentation unit 2034 reads the first information stored in the storage unit 202. Then, the transmission control unit 2032 generates a first display instruction based on the read first information, and transmits the first display instruction to the candidate purchaser terminal 10 that is the request source.

[0205] In the candidate purchaser terminal 10, the transmission / reception unit 132 receives the first display instruction, and the presentation control unit 133 interprets the content and performs rendering processing. As a result, the first display content as shown in FIG. 16 is displayed on the screen of the display, which is the output unit 105. In addition to basic product information such as the product name, price, and image, this first display content is provided with a guide wire for guiding to the second information. This guide wire can take the form of, for example, a hyperlink with a wording such as "Learn more about the functions of vinegar components", or a banner advertisement with an attractive design.

[0206] When a potential buyer views the first displayed content and becomes interested in the further effects of the vinegar's components, they will voluntarily select the aforementioned hyperlink or banner. This proactive action by the potential buyer constitutes a "voluntary exploration operation." When the operation reception unit 131 of the potential buyer terminal 10 detects this operation, the transmission / reception unit 132 generates an access request to the second information designated as the link destination and sends it to the server 20.

[0207] The receiving control unit 2031 of the server 20 receives a request to access this second information (step S12). The information presentation unit 2034 recognizes that this request was sent from the prospective purchase terminal 10, which is displaying the first information, based on a specific voluntary search operation. In this embodiment, the information presentation unit 2034 permits the presentation of the second information only when these specific conditions are met.

[0208] The information display unit 2034 reads the second information from the storage unit 202 and transmits a second display instruction to the prospective buyer terminal 10 via the transmission control unit 2032 to display the second display content (step S13). The display control unit 133 of the prospective buyer terminal 10 displays the second display content, such as a column article explaining the effects of vinegar components on health, on the screen in accordance with this second display instruction.

[0209] Thus, System 1 intentionally separates product information from information on health benefits, involving the active actions of potential buyers who "want to search" and "want to know." This extra step creates an information "discovery" experience for potential buyers, making it feel more valuable than information that is simply presented passively, and ultimately leading to a stronger impression of the effects shown in the second piece of information.

[0210] (ii) When transitioning from the second piece of information to the first piece of information On the other hand, potential buyers may directly access a webpage containing the second information in this embodiment while searching the web for information on specific health issues, such as methods for alleviating sleep-related symptoms. In this case, the second display content will be shown on the screen of the potential buyer's terminal 10.

[0211] The second display contains links or banners that guide users to specific products containing the ingredients that provide the explained health benefits, such as "Click here for products that allow you to easily consume this ingredient." When a potential buyer selects one of these links, performing a "voluntary search operation," the potential buyer terminal 10 sends a request to the server 20 to access the first information.

[0212] The information display unit 2034 of the server 20 determines that this request is based on a spontaneous search operation from a state where the second information is displayed, and only when this condition is met does it read the first information from the storage unit 202 and send the first display instruction to the prospective buyer terminal 10. As a result, the product page shown in Figure 16 is displayed on the screen of the prospective buyer terminal 10.

[0213] This process allows potential buyers with specific problems to "discover" products that can offer solutions themselves. Compared to situations where a company unilaterally recommends a product, this approach increases the potential buyer's sense of satisfaction and effectively stimulates their interest in and desire to purchase the product.

[0214] Furthermore, the aforementioned "voluntary search operation" can take various forms. This operation includes selecting (tapping or clicking) hyperlinks on the screen of the prospective buyer's terminal 10, entering search terms such as "vinegar health" into the site search form, or sequentially selecting items in a hierarchical navigation menu such as "health column" > "ingredient explanation." All of these operations are acts in which the prospective buyer searches for information with a clear intention.

[0215] Furthermore, spontaneous search operations can also originate from offline media. For example, a two-dimensional code (such as a QR code®) encoding the URL of a webpage containing the second information can be printed on printed media such as the product packaging of vinegar, point-of-sale (POP) advertisements in stores, or flyers as shown in Figure 20. When a potential buyer reads this code using the camera function of the input unit 104 of the potential buyer terminal 10, the application program 120 decodes the URL and automatically sends an access request to the server 20. This physical act of reading the code is also an active information-seeking action by the potential buyer and is a form of spontaneous search operation. Conversely, it is also possible to display a two-dimensional code with a link to the first information (product sales site) on the webpage showing the second information.

[0216] Furthermore, a spontaneous exploration operation may also be the operation of clicking on a banner ad displayed on the page of the first or second displayed content. Unlike static links, these banner ads are designed to actively attract the attention of potential buyers and encourage clicks by using animation and attractive slogans. The act of a potential buyer being intrigued by this ad and clicking on it is a spontaneous choice, and this is expected to increase their interest in the information they are directed to.

[0217] In this embodiment, the deliberate separation of the first information and the second information, and the presentation of this information through the prospective buyer's voluntary search operation (step S12), is based on the following technical idea.

[0218] Traditionally, in promoting the sale of food products, it has been considered efficient to present product information and health-promoting effects together (i.e., side-by-side on the same screen). However, in the specific field of food, presenting product information and health information closely together can lead potential buyers to strongly perceive it as "subjective advertising for sales promotion," resulting in so-called advertising bias. This creates a problem where potential buyers may actually doubt the objectivity and reliability of the information presented.

[0219] In this embodiment, these are arranged with temporal or visual separation, and the information is disclosed triggered by the spontaneous actions of the potential purchaser, thereby causing the potential purchaser to perceive the health information not as part of an advertisement, but as independent, objective information content. This maintains the credibility of the information while increasing the acceptance by the potential purchaser. Furthermore, in this embodiment, by separating the first and second pieces of information temporally and spatially, the information can be conveyed to the potential purchaser without directly prompting them to recall the health benefits.

[0220] Furthermore, unlike pharmaceuticals and other medical products, food products have certain limitations in their health-maintaining and health-promoting effects. Presenting product information and efficacy information together carries the risk of creating excessive expectations or misunderstandings among potential buyers. However, by separating the information as in this structure and presenting it at the time that potential buyers intend to know, it has the psychological and technical effect of encouraging calm purchasing decisions.

[0221] Furthermore, by deliberately introducing the "search" step into the process from spontaneous exploration to the presentation of second-party information, it is possible to gradually increase the prospective buyer's expectations regarding that information. In an environment overflowing with information, deliberately "concealing and separating" information reduces the cognitive burden on the prospective buyer at the time of disclosure and maximizes interactivity with the information. This makes it possible to leave a stronger impression of the second-party information compared to simply passively viewing it.

[0222] Here, the manner in which information is presented in this disclosure can be classified and organized as follows, based on the combination of "timing" and "opportunity (medium)".

[0223] In this specification, "timing" refers to the temporal order or simultaneity in which information is presented, and "opportunity" refers to the medium, place, device, or context in which information is presented. Different "opportunities" include cases where the physical medium or contact environment is different, such as "printed material in a store" and "a smartphone at home."

[0224] (1) Presentation at different timings within the same opportunity This is a mode where, as in the flow of (i) described above, a purchase candidate performs a voluntary search operation (such as a click) on the same device (such as a smartphone) or within the same website (the same opportunity), the screen is switched, and the second information is displayed after the first information (different timings). This is the most basic mode, which achieves both intentional separation of information and improvement of engagement through search behavior.

[0225] (2) Simultaneous presentation within the same opportunity This is a case where the first information and the second information are both present within the same web page. However, in the present disclosure, it is important not to simply display them in parallel, but to make them recognized separated from each other temporally or spatially on the screen. For example, this includes cases where in a vertically long landing page, the first information is arranged at the upper part and the second information is arranged at the lower part that cannot be visually recognized without scrolling, and cases where display is exclusively controlled by tab switching. Although these are loaded as data at the same time (simultaneous presentation), they are spatially separated on the screen, so they are separated in the cognition of the purchase candidate, which contributes to ensuring the reliability of information.

[0226] (3) Presentation at different timings across different opportunities This is a mode in which the first information and the second information are presented via physically different media or locations. For example, a case where a purchase candidate comes into contact with "medium A" which is a product package or POP advertisement (first information) at a store, and then after returning home, operates the purchase candidate terminal 10 on "medium B" which is their own smartphone (second information) to browse detailed information corresponds to this mode. In this case, the act of reading a two-dimensional code printed on a receipt or product package, or the act of searching with a search engine becomes a voluntary search operation for crossing over media (opportunities). Such involvement of media separation (difference in opportunities) makes the purchase candidate come into contact with the second information in a state physically separated from the context of product advertising, so the objectivity of the information is more strongly recognized.

[0227] (4) Simultaneous presentation on different occasions This is an example where, for instance, a potential buyer sees digital signage (the first piece of information) in a store, and at that very moment, a push notification (leading to the second piece of information) is sent to their smartphone via a beacon or similar device. Although the media are different (different occasions), the information is presented in parallel at almost the same time (simultaneous presentation). Even in this case, because the different media make it easier for people to recognize that the information sources are separate, there is a possibility of reducing the risk of it being perceived as a unified advertisement.

[0228] In the above classifications, "presentation at different times on the same occasion (screen transition)" and "presentation at different times on different occasions (intermediate transition)" are particularly effective in demonstrating the benefits of this disclosure (making an impression, ensuring the reliability of the information) because active action by the prospective buyer (clicking, scanning a code, searching, etc.) is essential for switching information.

[0229] In this embodiment, if the second information is sensitive information such as information relating to "improvement of sleep-related symptoms or maintenance / improvement of sleep state," and the first presented content (product information) and the second presented content (efficacy information) are presented in close proximity at the same presentation opportunity, or are presented automatically regardless of the purchase candidate's will, the purchase candidate may perceive the information in an unintended manner. As a result, if this information is automatically presented together with the product information (first presented content) in public places or environments where others can see it (for example, in stores or on trains), the sensitive information may be seen by others around, creating a psychological barrier for the purchase candidate and potentially impairing the acceptability of the second presented content.

[0230] According to this configuration, the information is only presented when a potential buyer initiates an "access request (voluntary search operation)" on their own device, such as a smartphone. This suppresses the unintended exposure of sensitive information while maintaining the acceptability of the second presentation content, and ultimately promotes understanding of the benefits related to the second information and the continuation of the purchase consideration process.

[0231] On the other hand, since information on improving sleep is primarily viewed at night, potential buyers will encounter the information while drowsy and in a drowsy state. Therefore, if the first presentation of information (product information) and the second presentation of information (efficacy information) are presented in close proximity at the same presentation opportunity, or are presented automatically without the buyer's consent, there is a risk that the buyer may not be able to properly understand and judge the information.

[0232] According to this configuration, the information is only presented when a potential buyer initiates an "access request (voluntary search operation)" on their own device, such as a smartphone, at their own timing. This encourages potential buyers to properly understand and judge the information. The important technical significance of this invention lies in entrusting the "distribution of information according to the environment" to the will of the potential buyer.

[0233] This disclosure also includes various embodiments in addition to the basic flow described above. For example, after a potential buyer transitions between the first and second pieces of information, processing is performed to respond to a return operation such as a "back" button or "forward" gesture on the web browser of the potential buyer terminal 10. For example, if a potential buyer who has transitioned from the first displayed content to the second displayed content performs a "back" operation, the display control unit 133 of the potential buyer terminal 10 refers to the browser's history information and redisplays the first displayed content that was displayed immediately before. This allows potential buyers to easily switch between the two pieces of information for comparison and consideration, improving usability. The server 20 can appropriately configure cache control headers, etc., to allow such re-switching.

[0234] Furthermore, optimal information may be presented according to the device used by the prospective buyer. When the server 20's receiving control unit 2031 receives an access request from the prospective buyer terminal 10, it parses the user agent string included in the HTTP request header. From this string, it identifies whether the prospective buyer terminal 10 is a PC, a smartphone, or a tablet. Based on this identification result, the information presentation unit 2034 selects and transmits the appropriate display data from the display data pre-prepared for each terminal type in the storage unit 202. For example, it transmits first information containing detailed information in a horizontal layout to a PC, and first information summarizing the information in a vertical layout to a smartphone. This realizes responsive design and provides a comfortable browsing experience on any device.

[0235] Furthermore, in this embodiment, as described above, the storage unit 202 of the server 20 may pre-store, in addition to the first information and the second information, supporting information (for example, clinical trial paper data, research reviews, statistical analysis results, etc.) that provides scientific evidence for the health effects shown in the second information. In this case, the page of the second display content is provided with a link (evidence request command) to request the presentation of supporting information, such as "View research data." When a prospective buyer selects this link, the evidence request command is sent from the prospective buyer terminal 10 to the server 20. The information presentation unit 2034, upon receiving this command, reads the supporting information from the storage unit 202 and sends it to the prospective buyer terminal 10 for display. This increases the transparency of the information, allowing prospective buyers to verify the reliability of the presented information themselves and become deeply convinced.

[0236] Furthermore, in the system according to this embodiment, it may be desirable to intentionally weaken the relationship between the first and second pieces of information and control the information presentation so that potential buyers perceive them as being separated in time or on the screen. This is intended to make the effect of the second piece of information more impactful, while simultaneously avoiding the perception that product advertising and health benefit claims are integrated.

[0237] As an example of a processing flow that achieves "temporal divergence," a screen transition as shown in Figure 19 can be cited. In this flow, third information relating to a different third display content is interposed between the first and second pieces of information. Specifically, even if a potential buyer clicks a link on the first display content (voluntary search operation), the server 20 does not immediately send the second information. Instead, it first sends a third display instruction to display third information, such as information about a company that provides vinegar (corporate philosophy, history, social contribution activities, etc.) or the top page of a participatory community site (for example, Figure 9).

[0238] After the prospective buyer terminal 10 displays the third content, the prospective buyer performs a further voluntary exploration operation by clicking on another link newly provided on that page. Only after receiving this second-stage operation does the server 20 send a second display instruction, and the prospective buyer terminal 10 displays the desired second content. In this way, by requiring multiple page transitions and click operations (with time intervals) to reach the information, the prospective buyer's exploration behavior is guided to be more proactive, and their interest in and appreciation of the second piece of information, which they have painstakingly sought out, can be significantly increased.

[0239] On the other hand, in the processing flow that achieves "screen divergence," the server 20 organizes the first information, third information, and second information as content for one long web page (a so-called landing page) and sends it to the prospective buyer terminal 10. On this page, the information presentation unit 2034 places the first information (product information) at the very top of the page, and then places the third information (such as development stories and customer reviews) which is not directly related to the first information, further down the page, for example, in the middle or bottom. Finally, near the very bottom of the page, after scrolling even further, the second information (information on health benefits) is placed.

[0240] In this way, even within the same page, by inserting a large amount of separate content between the two pieces of information and creating a significant physical distance on the screen, potential buyers are unable to view both the first and second pieces of information simultaneously. This groundbreaking divergent arrangement gives potential buyers the feeling that they have discovered the second piece of information themselves as they read through the information, and the content is imprinted more strongly in their memory.

[0241] The third piece of information introduced through the aforementioned discrepancy display plays a crucial role in enhancing the impact of the second piece of information. This third piece of information could include details about the company supplying the vinegar, such as its history, manufacturing philosophy, and quality control system (see Figure 18). By encountering this information about the company's sincerity and reliability after viewing the product information (first piece of information), the overall credibility of the information provided by the company improves. As a result, the second piece of information (health benefits) presented later becomes more readily accepted by potential buyers as more reliable.

[0242] Furthermore, as a third source of information, it may be helpful to present the opinions, impressions, and testimonials (reviews and word-of-mouth) of other potential buyers who have actually consumed vinegar and felt that their sleep-related symptoms improved, or that their sleep quality was maintained or improved. By encountering subjective "real voices" from fellow consumers before presenting objective data and scientific explanations as the second source of information, potential buyers can perceive the content of the second source of information as more relevant to their own lives. Presenting this social proof evokes empathy from potential buyers, increases their expectations for the effects shown in the second source of information, and has a significant effect in making those effects more strongly impressive.

[0243] It should be noted that the technical concept of this disclosure is not limited to the embodiments described above. For example, the target of sales promotion is not limited to "vinegar," but can be applied to all other "foods." Also, the effects to be promoted are not limited to "improvement of sleep-related symptoms," but can be applied to all "events that contribute to maintaining and improving sleep." In these cases as well, by simply changing the content of the first information (product information of the target food) and the second information (information on health maintenance and promotion brought about by the ingredients of that food) stored in the memory unit 202 of the server 20, the processing flow of information presentation based on spontaneous search operations and information presentation with temporal and screen divergence described above can be executed in the same way. Through these processing flows, it is possible to achieve the unique effects of this disclosure, which include stimulating the intellectual curiosity of potential buyers, increasing their interest in food through the experience of discovering information, and ultimately increasing their desire to purchase that food.

[0244] As described above, in this specification, "opportunity" refers to the context in which a potential buyer comes into contact with information. For example, contact in the same context, such as while staying in the same store, visiting the same website (same session), using the same application, or engaging in the same purchase consideration behavior, is called the "same opportunity." Contacts in different contexts (for example, in-store and after returning home, home and in-store, day and night, print media and terminal display, different devices, different days) are called "different opportunities."

[0245] Furthermore, in this specification, "simultaneous presentation" includes a manner in which the first and second pieces of information are presented within the same predetermined period (e.g., the same session or within a predetermined time interval Δt). On the other hand, it does not require the prospective buyer to perceive the first and second pieces of information simultaneously within the same field of view, and includes a manner in which, for example, different content is interposed between them even on the same page, or simultaneous field of view is avoided by using tabs / folding / masking, etc.

[0246] Furthermore, in this specification, "presentation at different times" refers to a manner in which the presentation of the first information and the presentation of the second information are performed with a time difference due to different triggers. Examples of triggers include spontaneous search operations by potential buyers (link selection, search term input, hierarchy selection, code reading, banner click, etc.), receipt of access requests, return operations, elapsed time, arrival at a predetermined location, or fulfillment of predetermined conditions.

[0247] For example, displaying the first piece of information (product description) and the second piece of information (effects due to ingredients) side-by-side on the same screen (a configuration that allows potential buyers to view both simultaneously) may give potential buyers the impression that the product advertisement and the appeal of health benefits are integrated. Furthermore, if the second piece of information includes sensitive information about sleep, it may create a psychological barrier to viewing it in public places. Therefore, in such configurations, it is desirable to control the information presentation so that potential buyers perceive the first and second pieces of information as being separated in time or on the screen.

[0248] On the other hand, if the second piece of information concerns the efficacy of combining inner care (e.g., vinegar intake) and outer care (e.g., body massage, stretching, light running), it is preferable to display them side-by-side on the same screen. This allows potential buyers to grasp the overall picture at once—that changes occur by consistently combining inner and outer care over a certain period—rather than simply misunderstanding that "simply taking the product will change sleep-related symptoms."

[0249] Furthermore, by displaying the first and second pieces of information side-by-side, potential buyers can more easily visualize the consumption of the food and the specific actions involved as a single lifestyle suggestion, increasing its acceptance as a realistic self-care program.

[0250] On the other hand, even in the same opportunity, if the second piece of information is presented after the first piece of information (or vice versa) in response to a voluntary search operation or access request from a potential buyer, the potential buyer can obtain the necessary information at their own discretion and timing. As a result, the psychological barrier caused by the automatic display of sensitive information in public places or environments where others are present is reduced.

[0251] Furthermore, by creating a temporal or visual gap between the two pieces of information, potential buyers are more likely to form the subjective impression that they actively sought out and arrived at the second piece of information, leading to a stronger memory retention of the second piece of information and enhanced impression of its effectiveness. Additionally, it helps avoid the perception that product advertising and claims of health benefits are intertwined.

[0252] Furthermore, a method can be adopted in which the presentation of the first information and the second information are carried out in parallel within the same predetermined period on different occasions (hereinafter referred to as parallel presentation). Here, "the same predetermined period" may include, for example, a period during the same store stay, the same purchase consideration behavior, or the same session. In addition, parallel presentation does not require the prospective buyer to have both pieces of information in their field of view simultaneously within the same medium, and can be implemented through separate contact points (offline media and online terminals, etc.). For example, one method is to send a notification (push notification, message delivery, etc.) regarding the second information to the prospective buyer's terminal at the same time that the first information is presented on a point of purchase in the store.

[0253] The presentation of the second information on different occasions may be achieved by transmitting information to the prospective buyer's terminal, or by storing the second information in a location accessible to the prospective buyer's terminal and making it accessible.

[0254] The specific forms of information transmission or provision of accessibility are not limited and may include, for example, notifications on a terminal, message delivery, display on an application or browser, advertisement display, reminder display, coupon display, or similar means.

[0255] According to this configuration, since information is presented in parallel at different touchpoints, missed opportunities in the purchasing journey are suppressed, while the combined display of product advertisements and sensitive information within the same medium can be avoided, thus achieving both a reduction in psychological barriers and an improvement in information accessibility.

[0256] Furthermore, as shown in the flow chart in Figure 21, the system can be configured to calculate an expectation index indicating the level of expectation or interest of a potential buyer based on the potential buyer's operational information (step S21), and then, if the expectation index exceeds a predetermined threshold, present the first presentation content and / or the second presentation content (step S22).

[0257] In such modified examples, the operational information of the prospective buyer may include the time spent on the first presented content, the second presented content, or the summary information contained in the second presented content, the amount scrolled, the time the pointer hovers around the link button, whether or not the image was zoomed in and the number of times, or the history of transitions to related explanation pages. The calculation of such an expectation index and / or the setting of a threshold can be done by applying predetermined weights based on the operational information. Furthermore, the weighting in setting such a threshold and / or calculating the expectation index can be changed according to the prospective buyer's attribute information, which includes at least one of the prospective buyer's age, gender, past browsing history, or purchase history. In addition, when the expectation index exceeds the threshold, the system may be configured to display supporting information and / or detailed information corresponding to the summary information contained in the second presented content.

[0258] In such modified versions, the first presentation may include a first icon (e.g., a banner) capable of receiving requests to access the second information, and the second presentation may include a second icon (e.g., a banner) capable of receiving requests to access the first information. Furthermore, the summary information included in the second presentation may include detail icons (e.g., banners) capable of receiving requests to access the supporting information and / or detailed information.

[0259] In this case, the first icon, the second icon, and / or the detail icon may be presented in a subtle visual state initially, and may be configured to be highlighted by a change in color, brightness, size, presence or absence of a border, or animation pattern when the pointer of the prospective buyer's device is positioned over the icon or its surrounding area.

[0260] Furthermore, the interaction is not limited to determining the pointer's position, but may also include inputs indicating that the icon is the target of operation, such as tapping, long-pressing, focus shifting, or transitioning to a selected state on the icon or its surrounding area on a touch panel terminal.

[0261] Furthermore, the highlighting state can be configured to change according to the pointer position on the first icon, second icon, and / or detail icon before an access request is generated by a voluntary search operation, and the access request is generated when the potential buyer clicks on an icon.

[0262] Furthermore, the first icon can be placed near the display area of ​​the first presented content, and the second icon can be placed near the display area of ​​the second presented content. With such a configuration, potential buyers can move bidirectionally between the first presented content and the second presented content via at least one of the first and second icons.

[0263] Furthermore, the detail icon can be placed near the display area for supporting information and / or detailed information, and with such a configuration, it becomes possible to transition from the summary information of the second information to the supporting information and / or detailed information. Moreover, when the expectation index is above a threshold and the first icon is highlighted, the system can be configured so that when a potential buyer clicks the first icon, the computer sends a second presentation instruction to the output means to present the second information, and the content of the second presentation is presented.

[0264] Similarly, when the expectation index is above a threshold and the second icon is highlighted, the system can be configured so that when a potential buyer clicks the second icon, the computer sends a first presentation instruction to the output means to present the first information, and the content of the first presentation is presented.

[0265] Furthermore, similarly, when the expectation index is above a threshold and the details icon is highlighted, the system can be configured such that when a potential buyer clicks the details icon, the computer sends a detailed information presentation instruction to the output means to present the supporting information and / or detailed information, and the supporting information and / or detailed information is presented. Here, the detailed information presentation instruction may include an instruction to present supporting information.

[0266] Furthermore, if the expectation index is below the threshold, the process may include a step of not sending the first or second presentation instruction even if the prospective buyer clicks (or taps) the first or second icon. On the other hand, if the expectation index is equal to or greater than the threshold, the process may include a step of sending the first or second presentation instruction in response to a click (or tap) of the icon, provided that the icon is highlighted, and presenting the corresponding presentation content.

[0267] The details described in each of the above embodiments are noted below.

[0268]

[51] Methods for promoting the sale of vinegar are: The process includes a step of presenting information to potential buyers via output means (105, 30) using a computer (20) in order to increase the potential buyers' willingness to purchase vinegar by conveying to them first information relating to first presentation content, which is a description of a product containing vinegar, and second information relating to second presentation content, which is useful for promoting the sale of vinegar and relates to the efficacy of the components of vinegar. The second type of information includes information relating to instances where sleep-related symptoms are improved or sleep quality is maintained or improved due to the components of vinegar.

[0269] This type of vinegar sales promotion method can strongly attract the interest of potential buyers by presenting the surprising information that vinegar, a common food item, is beneficial for improving sleep.

[0270]

[52] In the sales promotion method for vinegar described in

[51] , The process further includes storing first information and / or second information in the storage means (202) of the computer (20).

[0271] This method of promoting the sale of vinegar makes it possible to centrally manage or store product information and efficacy information on a computer (20) such as a server.

[0272]

[53] In the sales promotion method for vinegar described in

[51] , The process further includes arranging and displaying the first and second presentations in such a way that potential buyers perceive them as being separated in time or on the screen.

[0273] This method of promoting vinegar by separating product information from efficacy information makes it possible to leave a stronger impression of the product's efficacy on potential buyers.

[0274]

[54] In the sales promotion method for vinegar described in

[51] , The presentation of the first piece of information and the presentation of the second piece of information will occur at different times.

[0275] This method of promoting vinegar sales allows potential buyers to gradually become aware of the information by staggering the timing of its presentation. This avoids the cognitive burden of presenting a large amount of information at once, while enabling storytelling-based communication.

[0276]

[55] In the sales promotion method for vinegar described in

[53] or

[54] , The presentation of at least one of the first and second pieces of information is carried out based on a voluntary search operation by the prospective buyer.

[0277] This method of promoting vinegar sales eliminates the feeling of being pressured by information, as it presents information only after confirming the potential buyer's active desire to learn (a spontaneous search operation). In particular, when sensitive information such as sleep is included, the information can be delivered when the potential buyer is ready, thus increasing its receptiveness.

[0278]

[56] In the sales promotion method for vinegar described in

[55] , Information presentation based on spontaneous exploration operations satisfies at least one of the following conditions (i) or (ii): (i) The second information is presented only when a request for access to the second information is received while the first information is being presented through the output means (105, 30). (ii) The first information is presented only when a request to access the first information is received while the second information is being presented through the output means (105, 30).

[0279] This method of promoting vinegar in a way that filters information, disclosing it only to potential buyers who are interested in one piece of information. This allows for effective appeal to the appropriate target audience: the product itself to health-conscious consumers, and the added health benefits to those who are interested in the product.

[0280]

[57] In the sales promotion method for vinegar described in

[56] , The presentation of the first and second information is performed by the computer (20), in response to the receipt of an access request, transmitting a first presentation instruction to the output means (105, 30) to present the first information or a second presentation instruction to present the second information.

[0281] This method of promoting vinegar sales allows for centralized control of information presentation on the server side, enabling timely instructions based on the access status of potential buyers.

[0282]

[58] In the sales promotion method for vinegar described in

[55] , Information presentation based on spontaneous exploration is carried out to impress upon potential buyers the effectiveness of secondary information.

[0283] This method of promoting vinegar sales creates a subjective effect (discovery effect) where the experience of actively "discovering" information enhances its perceived value. As a result, the benefits of vinegar contained in the secondary information are more strongly imprinted in the memory of potential buyers compared to simply passively viewing the information.

[0284]

[59] In the sales promotion method for vinegar described in

[51] , The first piece of information is presented as a printed document, and the second piece of information is presented as a display on a prospective buyer terminal (10) equipped with a display device.

[0285] This method of promoting vinegar sales allows consumers to be guided from physical media such as in-store product packaging and flyers to detailed digital information, and provides a sufficient amount of secondary information digitally, without being constrained by the limitations of physical media.

[0286]

[60] In the sales promotion method for vinegar described in

[55] , A spontaneous search operation includes at least one of the following on the prospective buyer terminal (10): selecting a hyperlink, entering a search term, selecting a hierarchical navigation item, or specifying a directory or collection.

[0287] This method of promoting vinegar, by using common web browsing operations as triggers, allows potential buyers to naturally delve deeper into the information without imposing any additional learning costs.

[0288]

[61] In the sales promotion method for vinegar described in

[55] , The first or second presentation includes a code that can be read by the prospective buyer's terminal (10). The spontaneous search operation is the operation of reading a code displayed in the first or second presentation content using the purchase candidate terminal (10).

[0289] This method of promoting vinegar sales involves a physical action, such as scanning a QR code (registered trademark), which can further increase the level of engagement from potential buyers. Furthermore, it eliminates the need to manually enter a URL, providing a smoother information flow.

[0290]

[62] In the sales promotion method for vinegar described in

[55] , The first or second presentation includes a clickable banner advertisement displayed on the prospective buyer's terminal (10). A spontaneous search operation is an operation in which a purchase candidate terminal (10) clicks on a banner advertisement displayed in the first or second presentation content.

[0291] This type of vinegar sales promotion method, using visually appealing banners, can attract the attention of potential buyers with a latent need and make them more likely to take the proactive action of clicking.

[0292]

[63] In the sales promotion method for vinegar described in

[56] , The process further includes, after presentation based on (i) or (ii), allowing a return operation by the prospective buyer terminal (10) to switch back between the first and second information.

[0293] This method of promoting vinegar allows potential buyers to freely compare and contrast product information and efficacy information, supporting them in making informed purchasing decisions.

[0294]

[64] In the sales promotion method for vinegar described in

[52] , The storage means (202) includes a first storage area in which first information is stored and a second storage area in which second information is stored.

[0295] This method of promoting vinegar sales allows for the clear separation and management of sales information and health information, which have different characteristics, within the system. This prevents unintended mixing of information and improves data integrity and management efficiency.

[0296]

[65] In the sales promotion method for vinegar described in

[64] , The first and second storage areas are logically separated from each other as different directories, tables, or collections.

[0297] This method of promoting vinegar sales employs a logical separation structure, allowing for clear differentiation of elements such as URL hierarchies. This demonstrates the independence of information to external parties (potential buyers and search engines) and creates a favorable management system from a compliance perspective.

[0298]

[66] In the sales promotion method for vinegar described in

[52] , The storage means (202) stores the first presentation content for each type of purchase candidate terminal (10) and / or the second presentation content for each type of purchase candidate terminal (10), respectively. Depending on the type of purchase candidate terminal (10), the content of the first and second presentations displayed on the purchase candidate terminal (10) will be changed.

[0299] This type of vinegar sales promotion method allows for the presentation of information optimized for the screen size and operating characteristics of devices such as PCs and smartphones. This improves visibility and usability, and helps prevent potential buyers from dropping off.

[0300]

[67] In the sales promotion method for vinegar described in

[52] , In the computer (20), evidence information regarding the basis for the claim that the components of vinegar improve sleep-related symptoms or maintain / improve sleep conditions is further stored in the memory means (202). When the computer (20) receives a request for justification, it provides information to the prospective buyer regarding the justification information stored in the storage means (202).

[0301] This method of promoting vinegar allows for the disclosure of detailed evidence to potential buyers who value scientific evidence, upon request. This enhances transparency and reliability of information, creating an environment where consumers can purchase products with confidence.

[0302]

[68] In the sales promotion method for vinegar described in

[55] , A step of storing third information relating to third presentation content, which is presentation content other than the first presentation content and the second presentation content, in the storage means (202) of the computer (20), The process further includes, based on a spontaneous exploration operation, the step of interposing a third presentation between the first and second presentations in order to make the effect of the second presentation more impressive.

[0303] This method of promoting vinegar by placing a buffer (third piece of information) between the first and second pieces of information intentionally weakens the connection between the information or encourages gradual understanding. As a result, the value of the second piece of information can be conveyed in a natural way without giving an abrupt impression.

[0304]

[69] In the sales promotion method for vinegar described in

[68] , The third set of information includes disclosures related to information about companies that supply vinegar.

[0305] This method of promoting vinegar sales allows companies to first communicate their philosophy and trustworthiness, thereby increasing the credibility of the health benefits (secondary information) presented afterward.

[0306]

[70] In the sales promotion method for vinegar described in

[68] , The third set of information includes the opinions or comments of potential buyers whose sleep-related symptoms have improved.

[0307] This method of promoting vinegar by incorporating the experiences of others who share similar concerns (social proof) evokes empathy in potential buyers, making them perceive the issue as relevant to their own lives. This, in turn, increases their acceptance of the subsequent scientific explanation presented as the second piece of information.

[0308]

[71] In the sales promotion method for vinegar described in

[55] , The method further includes a step of calculating an expectation index that indicates the expectation or level of interest of the prospective buyer based on the prospective buyer's actions toward the first and / or second presentations. When the expectation index exceeds a predetermined threshold, information is presented through the output means (105, 30) for the first and / or second information.

[0309] This sales promotion method for vinegar allows for a quantitative assessment of potential buyers' interest levels, enabling the presentation of further information only when sufficient interest is estimated. This avoids presenting unnecessary information to uninterested buyers, thus maintaining information quality and improving conversion rates.

[0310]

[72] In the sales promotion method for vinegar described in

[71] , Operation information includes at least one of the following: time spent on the first and / or second presented content, scroll amount, pointer time spent around link buttons, whether or not an image was zoomed in and how many times, or the history of transitions to related explanatory pages.

[0311] This type of vinegar sales promotion method makes it possible to determine a high degree of interest based on the specific behavioral logs of potential buyers.

[0312]

[73] In the sales promotion method for vinegar described in

[72] , The calculation of the expectation index and / or the setting of the threshold are performed by applying predetermined weights based on the operational information.

[0313] According to this type of vinegar sales promotion method, the accuracy of the evaluation can be adjusted by giving higher value to actions that indicate a stronger interest, such as "emphasizing zoom operations over scrolling."

[0314]

[74] In the sales promotion method for vinegar described in

[73] , The weighting is adjusted based on the potential buyer's attribute information, which includes at least one of the potential buyer's age, gender, past browsing history, or purchase history.

[0315] This method of promoting vinegar allows for personalized decisions based on the attributes of potential buyers. For example, it enables flexible control, such as lowering the threshold for potential buyers who have previously purchased health foods.

[0316]

[75] In the sales promotion method for vinegar described in

[56] , The first presentation includes a first icon that can accept requests to access the second information, and / or the second presentation includes a second icon that can accept requests to access the first information.

[0317] This method of promoting vinegar sales allows for the clear presentation of the means of issuing access requests by using an intuitive UI element such as an icon.

[0318]

[76] In the sales promotion method for vinegar described in

[75] , The first and / or second icons are initially displayed in a discreet visual state, and are highlighted by a change in color, brightness, size, border, or animation pattern when the pointer of the prospective buyer terminal (10) is positioned over the icon or its surrounding area.

[0319] This method of promoting vinegar sales allows for changes in the visual state in response to interactions (such as mouseover), making potential buyers aware that a particular area is clickable and supporting their exploration behavior.

[0320]

[77] In the sales promotion method for vinegar described in

[76] , The change to the highlighted state occurs before an access request is generated by a voluntary search operation; the access request is generated when the potential buyer clicks on the icon.

[0321] This method of promoting vinegar sales involves a two-step process from "highlighting (confirmation)" to "clicking (decision)," which prevents user errors and allows information to be presented based on the clear intentions of potential buyers.

[0322]

[78] In the sales promotion method for vinegar described in

[75] , The first icon is positioned near the display area of ​​the first presented content, and the second icon is positioned near the display area of ​​the second presented content. The prospective buyer can move bidirectionally between the first and second presented content via at least one of the first and second icons.

[0323] This method of promoting vinegar sales visually and functionally provides connections between related pieces of information, facilitating smooth information flow.

[0324]

[79] In the sales promotion method for vinegar described in

[79] , The method further includes a step of calculating an expectation index that indicates the expectation or level of interest of the prospective buyer based on the prospective buyer's actions toward the first and / or second presentations. When the expectation index exceeds a pre-set threshold, and the first and / or second icons are highlighted, the second and / or first information will be presented when the prospective buyer clicks on the respective icons.

[0325] This method of promoting vinegar sales allows for strict control over information presentation, only revealing it when both the system's interest estimation (expectation index) and the potential buyer's active action (click) meet the required conditions. This maximizes the effect of withholding information and makes the presented information seem extremely valuable.

[0326]

[80] Methods for promoting the sale of vinegar are: The process includes a step of presenting the second information, which is related to the efficacy of the components of vinegar and contributes to the sales promotion of vinegar, to potential buyers in order to increase their willingness to purchase vinegar, by conveying the second information to potential buyers through output means (105, 30). The second type of information includes information relating to phenomena in which sleep-related symptoms are improved or sleep quality is maintained or improved due to the components of vinegar. The method further includes a step of calculating an expectation index that indicates the expectation or level of interest of the prospective buyer, based on the prospective buyer's interaction information with the summary information of the second presentation. When the expectation index exceeds a predetermined threshold, information is presented through the output means (105, 30) for the basis of the second information.

[0327] This type of vinegar sales promotion method can strongly attract the interest of potential buyers by presenting the surprising information that vinegar, a common food item, is beneficial for improving sleep.

[0328]

[81] The method of presenting information is: The process includes a step of presenting the first information and / or the second information to potential buyers via output means (105, 30) using a computer (20) in order to impress upon them the effectiveness of the second information, by conveying the first information, which relates to the first presentation content that is a description of a product containing vinegar, and the second information, which relates to the second presentation content that is a description of the effects of the components of vinegar, to potential buyers, Furthermore, the information presentation method involves arranging and displaying the first and second presentation contents in such a way that the prospective buyer perceives them as being separated in time or on the screen, thereby making the effect of the second information more strongly impressionable to the prospective buyer. The second type of information includes information relating to instances where sleep-related symptoms are improved or sleep quality is maintained or improved due to the components of vinegar.

[0329] This method of information presentation not only conveys information but also aims to create a psychological effect (make a lasting impression) by carefully considering the arrangement and order of presentation. In particular, by presenting the personal and important information about improvement of sleep-related symptoms with an appropriate degree of distance, it is possible to deeply instill the new value of vinegar without causing excessive expectations or resistance.

[0330]

[82] In the sales promotion method for vinegar described in

[51] , If the second piece of information concerns the effects of combining inner care and outer care, it should be listed alongside it at the same time.

[0331] This method of promoting vinegar allows potential buyers to grasp the overall picture—that change occurs by consistently combining consumption and behavioral habits over a certain period—rather than simply misunderstanding that "simply consuming it will bring about change." Furthermore, by presenting the first and second pieces of information together, potential buyers can more easily visualize the consumption of the food and specific sleep-improving behaviors as a single lifestyle proposal, increasing its acceptance as a realistic self-care program.

[0332] As described above, the present invention provides not only a use invention relating to the improvement effect of continuous intake of acetic acid, which improves sleep-related symptoms or maintains and improves sleep quality, but also a technically designed presentation method for appropriately communicating this use effect to consumers, and an information provision system and sales promotion method that separates and manages and presents product information (first information) and health function information (second information). This helps to suppress excessive expectations or misunderstandings, promote a calm understanding based on scientific evidence, and support purchasing decisions for the food product.

[0333] Furthermore, the arrangement of the display area, the method of screen transitions, the appearance of the icons, the type of trigger, the method of calculating the expectation index, and the format and presentation method of the data included in the second information in each of the above embodiments can be appropriately changed depending on the implementation environment and operating mode.

[0334] Therefore, the present invention is not limited to the embodiments described above, and various modifications and changes are possible within the scope of the invention as described in the claims. [Explanation of Symbols]

[0335] 1 System 10 Potential Purchase Devices 20 servers 30 Display device 80 Networks 101 Control Unit 102 Storage section 103 Communications Department 104 Input section 105 Output section 120 Application Programs 131 Operation Reception Section 132 Transmitter / Receiver 133 Display Control Unit 201 Control Unit 202 Storage section 203 Communications Department 204 Input / Output Interfaces 221 Table 222 Application Programs 2031 Receiving Control Unit 2032 Transmission Control Unit 2033 Information Storage Unit 2034 Information Presentation Department

Claims

1. A sleep-improving composition characterized by containing acetic acid.

2. The sleep-improving composition according to claim 1, which is taken orally 30 minutes to 3 hours before the time when sleep is desired.

3. A sleep-improving composition according to claim 1 or 2, which is taken continuously for at least 14 days.

4. The sleep-improving composition according to claim 1 or 2, wherein the acetic acid is contained in an amount of 0.03 to 20% by mass of 100% by mass of the sleep-improving composition.

5. A sleep-improving composition according to claim 1 or 2, which is ingested in an amount equivalent to 500 mg or more of acetic acid per day for a human adult.

6. The sleep-improving composition according to claim 1 or 2, which is ingested daily by a human adult in an amount equivalent to 8 to 17 mg of acetic acid per kg of body weight.

7. A sleep-improving composition according to claim 1 or 2, wherein the sleep improvement is the improvement of insomnia.

8. The sleep-improving composition according to claim 1 or 2, wherein the sleep improvement is the improvement of insomnia in a person whose score on the Athens Insomnia Scale is 5 points or less.

9. The sleep-improving composition according to claim 1 or 2, wherein the sleep improvement is the improvement of insomnia in a person aged 40 to 59 years.

10. The sleep-improving composition according to claim 1 or 2, wherein sleep improvement is an improvement in the quality of sleep.

11. The sleep-improving composition according to claim 10, wherein the improvement in sleep quality is an improvement in one or more of the factors 1 to 5 of the OSA sleep questionnaire. Factor 1: Morning sleepiness Factor 2: Falling asleep and maintaining sleep Third factor: Dream Factor 4: Fatigue Recovery Factor 5: Sleep time

12. The sleep-improving composition according to claim 11, wherein the improvement in sleep quality is due to the improvement of the first factor.

13. The sleep-improving composition according to claim 11 or 12, which improves one or more of the following symptoms that constitute the first factor. a. Has good concentration b. Has a sense of liberation c. Has a clear mind. d. Can answer questions promptly and efficiently right now.

14. The sleep-improving composition according to claim 11, which improves one or more of the following symptoms that constitute the second factor. e. I slept soundly. f. I was often dozing off before falling asleep. g. I fell asleep easily. h. I woke up frequently during the night. i. I had a light sleep.

15. The sleep-improving composition according to claim 11, which improves one or more of the following symptoms that constitute the third factor. j. I had a lot of nightmares. k. I had dreams all the time.

16. The sleep-improving composition according to claim 11, which improves one or more of the following symptoms that constitute the fourth factor. l. I still feel tired. m. I feel sluggish. n. To feel unpleasant

17. The sleep-improving composition according to claim 11, which improves one or more of the following symptoms that constitute the fifth factor. o. Had a good appetite. p. Had slept for a long time.

18. A sleep-improving composition according to claim 1 for increasing sleep duration, which is the time from falling asleep to waking up.

19. A sleep-improving composition according to claim 1 for increasing total sleep time, which is the sum of the time spent in bed that is determined to be sleep.

20. A sleep-improving composition according to claim 18 or 19 for increasing the proportion of total sleep time to total sleep time (= total sleep time / sleep time).

21. A food or beverage for improving sleep, comprising the sleep-improving composition described in claim 1 or 2.

22. A sleep-improving pharmaceutical comprising the sleep-improving composition according to claim 1 or 2.

23. A method for graphically showing the changes in sleep state caused by ingesting acetic acid, The aforementioned graph is an orthogonal two-dimensional graph, The coordinate axes that constitute the orthogonal two-dimensional graph are, The X-axis represents the test diet group and the placebo group. The Y-axis shows the sum of the difference between the score after intake and the score before intake (after intake - before intake) for all subjects. The aforementioned score may be the total score of the Athens Insomnia Scale (AIS), the factor score of the OSA Sleep Questionnaire, total sleep time, or sleep efficiency. Items showing a statistically significant difference between the test diet group and the placebo group were marked with an identifiable symbol. The graph is characterized in that the elements constituting the orthogonal two-dimensional graph are the test food group and the placebo food group, The effects of acetic acid intake on maintaining and / or improving sleep status are presented in an easily recognizable manner. A method by which the presentation contributes to the promotion of sales of food products containing acetic acid.

24. The method according to claim 23, wherein the identifiable mark includes a symbol, code, or numerical representation indicating a statistically significant difference.

25. An information provision system that uses a computer to present information to potential buyers via an output means, including first information relating to the first presentation content, which is a description of a product containing vinegar, and / or second information relating to the second presentation content, which is the efficacy of the components of vinegar. The second information is information relating to the health function of the sleep-improving composition described in claim 1 or 2, The information presented is configured to contribute to the promotion of sales of products containing the vinegar. An information provision system characterized by the following features.

26. A sales promotion method for products containing vinegar, The process includes a step of using a computer to present information to potential buyers via an output means, which includes first information relating to the first presentation content, which is a description of the product, and / or second information relating to the second presentation content, which is a description of the efficacy of the ingredients of the vinegar. The second information is information relating to the health function of the sleep-improving composition described in claim 1 or 2, The purpose of providing the aforementioned information is to promote the sale of the aforementioned product. A sales promotion method characterized by the following features.

Images