Hydrated Food

Abstract

Providing a hydrated food which contains theanine and in which theanine content can stably be maintained even when the hydrated food is preserved for a long period of time and the taste threshold of the food can be improved and the peculiar taste can be flavored. The problem can be overcome by a hydrated food containing theanine and pyroglutamic acid. In this case, it is preferable that pH ranges from about 2.8 to about 7.5. Furthermore, it is preferable that a content of pyroglutamic acid ranges from about 1% to about 20% relative to a content of theanine.

1 . A hydrated food characterized by containing (A) pyroglutamic acid. 
   
   
       2 . A hydrated food characterized by containing one or more amino acids selected from groups comprising (A) pyroglutamic acid, (B) theanine, glutamine and glutamic acid. 
   
   
       3 . A hydrated food characterized by containing one or more amino acids selected from groups comprising (A) pyroglutamic acid, (B) theanine, glutamine and glutamic acid, and (C) branched chain amino acid. 
   
   
       4 . A hydrated food characterized by containing one or more amino acids selected from groups comprising (A) pyroglutamic acid, (B) theanine, glutamine and glutamic acid, and one or more synthetic sweeteners selected from a group of (D) acesulfame K, aspartame and L-phenylalanine. 
   
   
       5 . A hydrated food characterized by containing one or more amino acids selected from groups comprising (A) pyroglutamic acid, (B) theanine, glutamine and glutamic acid, and (E) peptide. 
   
   
       6 . The hydrated food according to  claim 1 , characterized in that the hydrated food is a beverage having pH ranging from about 2.8 to about 7.5. 
   
   
       7 . The hydrated food according to  claim 1 , characterized in that the hydrated food is a gel food having pH ranging from about 2.8 to about 7.5.