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 comprising (A) pyroglutamic acid and (B) theanine, wherein the hydrated food is a beverage, the theanine content ranges from about 0.1 mg/mL to about 10 mg/mL, and the pyroglutamic acid content ranges from about 0.01 mg/mL to about 1 mg/mL. 
     
     
         2 . The hydrated food according to  claim 1 , wherein pyroglutamic acid/theanine ranges from about 0.1% to about 10%. 
     
     
         3 . The hydrated food according to  claim 1 , wherein the pH ranges from about 2.8 to about 4.5. 
     
     
         4 . The hydrated food according to  claim 2 , wherein the pH ranges from about 2.8 to about 4.5. 
     
     
         5 . A hydrated food comprising (A) pyroglutamic acid, (B) theanine, and (C) an additive selected from the group consisting of valine, leucine, isoleucine, acesulfame K, aspartame, L-phenylalanine, and albumin peptide, wherein the hydrated food is a beverage, the theanine content ranges from about 0.1 mg/mL to about 10 mg/mL, and the pyroglutamic acid content ranges from about 0.01 mg/mL to about 1 mg/mL. 
     
     
         6 . The hydrated food according to  claim 5 , wherein pyroglutamic acid/theanine ranges from about 0.1% to about 10%. 
     
     
         7 . The hydrated food according to  claim 5 , wherein the pH ranges from about 2.8 to about 4.5. 
     
     
         8 . The hydrated food according to  claim 6 , wherein the pH ranges from about 2.8 to about 4.5.