Beverage overdilution tolerance-conferring agent

Abstract

To provide beverage additives, etc., that can impart over-dilution resistance to beverages. [Solution] A beverage overdilution tolerance-conferring agent containing a specific gamma-glutamyl peptide or a salt thereof.

Description

Technical Field

[0001] The present invention relates to an over-dilution resistance imparting agent for beverages. The present invention also relates to a method for imparting over-dilution resistance to beverages. Furthermore, the present invention also relates to beverages having over-dilution resistance and a method for producing the same.

Background Art

[0002] Powdered beverages and concentrated beverages are supported by consumers for their convenience in handling and the like, and various products have been marketed conventionally. These beverages are diluted with water, milk, or the like and then consumed. However, there are still many consumers who over-dilute them. In such cases, the resulting beverages have a low flavor intensity and may not achieve the quality designed by the manufacturer.

[0003] In addition, beverages provided to consumers in restaurants and the like may sometimes be provided with a large amount of ice. In such cases, as time passes, the ice melts and the beverage is diluted. Therefore, the beverage after a certain period of time may have a reduced flavor intensity and its initial quality may be impaired.

[0004] On the other hand, in foods such as pot dishes and noodles where the taste of the seasoning liquid is weakened by moisture derived from ingredients, etc., in order to easily impart dilution resistance to keep the taste of the seasoning liquid the same from the start to the end of eating, it has been proposed to use a seasoning for ingredient immersion containing specific amounts of water-soluble protein, viscosity modifier, and dicarboxylate, and having the static viscosity, Brix, and pH adjusted to specific ranges at 20°C and 80°C (Patent Document 1).

Prior Art Documents

Patent Documents

[0005]

Patent Document 1

Summary of the Invention

Problems to be Solved by the Invention

[0006] As a countermeasure to the decrease in flavor intensity caused by the over-dilution of beverages mentioned above, one could consider adding flavorings or other additives to the beverage beforehand to enhance the flavor so that a certain level of flavor intensity is maintained even when the beverage is over-diluted. However, this countermeasure has problems: adding a large amount of flavoring to ensure sufficient flavor intensity when the beverage is over-diluted may result in the creation of an off-flavor; conversely, adding an amount of flavoring that does not create an off-flavor may not ensure sufficient flavor intensity when the beverage is over-diluted.

[0007] This invention has been made in view of the above circumstances, and the problem it aims to solve is to provide a beverage additive (a beverage overdilution tolerance imparting agent) that can impart overdilution tolerance to beverages. Furthermore, in one embodiment, the present invention aims to provide a method for imparting overdilution tolerance to a beverage (a method for imparting overdilution tolerance to a beverage). Furthermore, in one embodiment, the present invention aims to provide a beverage that is resistant to overdilution and a method for producing the same. [Means for solving the problem]

[0008] The inventors, through diligent research to solve the above-mentioned problems, have found that overdilution tolerance can be imparted to beverages by adding a specific γ-glutamyl peptide or a salt thereof. Furthermore, the inventors have found that overdilution tolerance can be more effectively imparted to beverages by further adding at least one selected from the group consisting of tartaric acid or a salt thereof, and basic amino acids or salts thereof, in addition to the specific γ-glutamyl peptide or a salt thereof. Based on these findings, the inventors have completed the present invention through further research. In other words, the present invention is as follows:

[0009] [Item 1] (A) Compounds represented by general formula (I): γ-Glu-X-Gly (I) (wherein X represents an amino acid residue or an amino acid derivative residue) and Compounds represented by general formula (II): γ-Glu-Y (II) (In the formula, Y represents an amino acid residue or an amino acid derivative residue.) A beverage overdilution tolerance-conferring agent containing at least one γ-glutamyl peptide or a salt thereof selected from the group consisting of the following. [Item 2] The agent according to item 1, wherein (A) comprises at least one selected from the group consisting of γ-Glu-Val-Gly and γ-Glu-Abu, or a salt thereof. [Item 3] The agent according to item 1 or 2, wherein (A) comprises γ-Glu-Val-Gly or a salt thereof. [Item 4] The agent according to item 1 or 2, wherein (A) comprises γ-Glu-Abu or a salt thereof. [Item 5] The agent according to any one of items 1 to 4, wherein the amount of (A) added to the beverage is such that it is added to the beverage in a concentration of 0.01 to 100 ppm by weight relative to the weight of the beverage before overdilution at the time of consumption. [Item 6] The agent according to any one of items 1 to 4, wherein the amount of (A) added to the beverage is such that it is added to the beverage in a concentration of 0.0008 to 10 ppm by weight relative to the drinking weight of the beverage before overdilution. [Item 7] The agent according to any one of items 1 to 6, wherein the amount of (A) added to the beverage is such that it is added to the beverage in a concentration of 0.01 to 100 ppm by weight relative to the weight of the beverage at the time of consumption after overdilution. [Item 8] The agent according to any one of items 1 to 6, wherein the amount of (A) added to the beverage is such that it is added to the beverage in a concentration of 0.0008 to 10 ppm by weight relative to the weight of the beverage at the time of consumption after overdilution. [Item 9] The agent according to any one of items 1 to 8, further comprising (B) tartaric acid or a salt thereof, and (C) at least one selected from the group consisting of basic amino acids or salts thereof. [Item 10] The agent according to any one of items 1 to 9, further comprising (B) tartaric acid or a salt thereof, and (C) a basic amino acid or a salt thereof. [Clause 11] The agent according to Claim 9 or 10, wherein (C) comprises at least one selected from the group consisting of histidine and arginine, or a salt thereof. [Item 12] The agent according to any one of items 9 to 11, wherein the amount of (B) added to the beverage is such that it is added to the beverage in a concentration of 0.01 to 200 ppm by weight relative to the drinking weight of the beverage before overdilution. [Item 13] The agent according to any one of items 9 to 12, wherein the amount of (B) added to the beverage is such that it is added to the beverage in a concentration of 0.01 to 200 ppm by weight relative to the weight of the beverage at the time of consumption after overdilution. [Item 14] The agent according to any one of items 9 to 13, which is to be added to a beverage such that the weight ratio of the amount of (A) to the amount of (B) added to the beverage is A:B = 1:0.1 to 10. [Item 15] The agent according to any one of items 9 to 13, which is to be added to a beverage such that the weight ratio of the amount of (A) to the amount of (B) added to the beverage is A:B = 1:2 to 100. [Clause 16] The agent according to any one of Clauses 9 to 15, wherein the amount of (C) added to the beverage is such that it is 0.01 to 100 ppm by weight relative to the drinking weight of the beverage before overdilution. [Clause 17] The agent according to any one of Clauses 9 to 16, wherein the amount of (C) added to the beverage is such that it is added to the beverage in a concentration of 0.01 to 100 ppm by weight relative to the weight of the beverage at the time of consumption after overdilution. [Item 18] The agent according to any one of items 9 to 17, which is to be added to a beverage such that the weight ratio of the amount of (A) to the amount of (C) added to the beverage is A:C = 1:0.1 to 10. [Item 19] The agent according to any one of items 9 to 17, which is to be added to a beverage such that the weight ratio of the amount of (A) to the amount of (C) added to the beverage is A:C = 1:2 to 100. [Clause 20] The agent according to any one of Clauses 1 to 19, wherein the overdilution is performed by adding 60 parts by weight or less of a diluent to 100 parts by weight of the beverage before overdilution. [Item 21] (A) Compounds represented by general formula (I): γ-Glu-X-Gly (I) (wherein X represents an amino acid residue or an amino acid derivative residue) and Compounds represented by general formula (II): γ-Glu-Y (II) (In the formula, Y represents an amino acid residue or an amino acid derivative residue.) A method for imparting overdilution tolerance to a beverage, comprising adding at least one γ-glutamyl peptide or a salt thereof selected from the group consisting of the following. [Clause 22] The method according to Clause 21, wherein (A) comprises at least one selected from the group consisting of γ-Glu-Val-Gly and γ-Glu-Abu, or a salt thereof. [Item 23] The method according to item 21 or 22, wherein (A) comprises γ-Glu-Val-Gly or a salt thereof. [Item 24] The method according to item 21 or 22, wherein (A) comprises γ-Glu-Abu or a salt thereof. [Clause 25] The method according to any one of Clauses 21 to 24, wherein the amount of (A) added to the beverage is 0.01 to 100 ppm by weight relative to the drinking weight of the beverage before overdilution. [Clause 26] The method according to any one of Clauses 21 to 24, wherein the amount of (A) added to the beverage is 0.0008 to 10 ppm by weight relative to the drinking weight of the beverage before overdilution. [Clause 27] The method according to any one of Clauses 21 to 26, wherein the amount of (A) added to the beverage is 0.01 to 100 ppm by weight relative to the drinking weight of the beverage after overdilution. [Clause 28] The method according to any one of Clauses 21 to 26, wherein the amount of (A) added to the beverage is 0.0008 to 10 ppm by weight relative to the drinking weight of the beverage before overdilution. [Clause 29] The method according to any one of claims 21 to 28, further comprising adding (B) tartaric acid or a salt thereof, and (C) at least one selected from the group consisting of basic amino acids or salts thereof. [Item 30] The method according to any one of items 21 to 29, further comprising adding (B) tartaric acid or a salt thereof, and (C) a basic amino acid or a salt thereof. [Item 31] The method according to item 29 or 30, wherein (C) contains at least one selected from the group consisting of histidine and arginine or a salt thereof. [Item 32] The method according to any one of items 29 to 31, wherein the amount of (B) added to the beverage is 0.01 to 200 ppm by weight based on the weight of the beverage at the time of drinking before over-dilution. [Item 33] The method according to any one of items 29 to 32, wherein the amount of (B) added to the beverage is 0.01 to 200 ppm by weight based on the weight of the beverage at the time of drinking after over-dilution. [Item 34] The method according to any one of items 29 to 33, wherein the weight ratio of the amount of (A) added to the beverage to the amount of (B) is A:B = 1:0.1 to 10. [Item 35] The method according to any one of items 29 to 33, wherein the weight ratio of the amount of (A) added to the beverage to the amount of (B) is A:B = 1:2 to 100. [Item 36] The method according to any one of items 29 to 35, wherein the amount of (C) added to the beverage is 0.01 to 100 ppm by weight based on the weight of the beverage at the time of drinking before over-dilution. [Item 37] The method according to any one of items 29 to 36, wherein the amount of (C) added to the beverage is 0.01 to 100 ppm by weight based on the weight of the beverage at the time of drinking after over-dilution. [Item 38] The method according to any one of items 29 to 37, wherein the weight ratio of the amount of (A) added to the beverage to the amount of (C) is A:C = 1:0.1 to 10. [Item 39] The method according to any one of items 29 to 37, wherein the weight ratio of the amount of (A) added to the beverage to the amount of (C) is A:C = 1:2 to 100. [Item 40] The method according to any one of items 21 to 39, wherein the over-dilution is such that 60 parts by weight or less of a diluting medium is added to 100 parts by weight of the beverage before over-dilution. [Item 41] A method for producing a beverage, comprising adding the following (A). (A) A compound represented by the general formula (I): γ-Glu-X-Gly (I) (In the formula, X represents an amino acid residue or an amino acid derivative residue) and Compounds represented by general formula (II): γ-Glu-Y (II) (In the formula, Y represents an amino acid residue or an amino acid derivative residue.) At least one γ-glutamyl peptide or salt thereof selected from the group consisting of the following: [Clause 42] The method for producing the product according to Clause 41, wherein (A) comprises at least one selected from the group consisting of γ-Glu-Val-Gly and γ-Glu-Abu, or a salt thereof. [Clause 43] The method for producing the product according to Clause 41 or 42, wherein (A) comprises γ-Glu-Val-Gly or a salt thereof. [Clause 44] The method for producing the product according to Clause 41 or 42, wherein (A) comprises γ-Glu-Abu or a salt thereof. [Clause 45] The manufacturing method according to any one of Clauses 41 to 44, wherein the amount of (A) added to the beverage is 0.01 to 100 ppm by weight relative to the drinking weight of the beverage before overdilution. [Clause 46] The manufacturing method according to any one of Clauses 41 to 44, wherein the amount of (A) added to the beverage is 0.0008 to 10 ppm by weight relative to the drinking weight of the beverage before overdilution. [Clause 47] The manufacturing method according to any one of Clauses 41 to 46, wherein the amount of (A) added to the beverage is 0.01 to 100 ppm by weight relative to the drinking weight of the beverage after overdilution. [Clause 48] The manufacturing method according to any one of Clauses 41 to 46, wherein the amount of (A) added to the beverage is 0.0008 to 10 ppm by weight relative to the drinking weight of the beverage after overdilution. [Clause 49] The method of manufacture according to any one of claims 41 to 48, further comprising adding at least one selected from the group consisting of (B) and (C) below. (B) Tartaric acid or its salt (C) Basic amino acids or their salts [Clause 50] The method for manufacturing according to any one of Clauses 41 to 49, further comprising adding (B) and (C) below. (B) Tartaric acid or its salt (C) Basic amino acids or their salts [Clause 51] The method for producing the product according to Clause 49 or 50, wherein (C) comprises at least one selected from the group consisting of histidine and arginine, or a salt thereof. [Clause 52] The manufacturing method according to any one of Clauses 49 to 51, wherein the amount of (B) added to the beverage is 0.01 to 200 ppm by weight relative to the drinking weight of the beverage before overdilution. [Clause 53] The manufacturing method according to any one of Clauses 49 to 52, wherein the amount of (B) added to the beverage is 0.01 to 200 ppm by weight relative to the drinking weight of the beverage after overdilution. [Clause 54] The manufacturing method according to any one of Clauses 49 to 53, wherein the weight ratio of the amount of (A) to the amount of (B) added to the beverage is A:B = 1:0.1 to 10. [Clause 55] The manufacturing method according to any one of Clauses 49 to 53, wherein the weight ratio of the amount of (A) to the amount of (B) added to the beverage is A:B = 1:2 to 100. [Clause 56] The manufacturing method according to any one of Clauses 49 to 55, wherein the amount of (C) added to the beverage is 0.01 to 100 ppm by weight relative to the drinking weight of the beverage before overdilution. [Clause 57] The manufacturing method according to any one of Clauses 49 to 56, wherein the amount of (C) added to the beverage is 0.01 to 100 ppm by weight relative to the drinking weight of the beverage after overdilution. [Clause 58] The manufacturing method according to any one of Clauses 49 to 57, wherein the weight ratio of the amount of (A) to the amount of (C) added to the beverage is A:C = 1:0.1 to 10. [Clause 59] The manufacturing method according to any one of Clauses 49 to 57, wherein the weight ratio of the amount of (A) to the amount of (C) added to the beverage is A:C = 1:2 to 100. [Item 60] A method for producing a beverage that is resistant to overdilution, as described in any one of items 41 to 59. [Clause 61] The manufacturing method according to Clause 60, wherein the overdilution is performed by adding 60 parts by weight or less of a diluent to 100 parts by weight of the beverage before overdilution. [Item 62] A beverage to which the following (A) has been added. (A) Compounds represented by general formula (I): γ-Glu-X-Gly (I) (wherein X represents an amino acid residue or an amino acid derivative residue) and Compounds represented by general formula (II): γ-Glu-Y (II) (In the formula, Y represents an amino acid residue or an amino acid derivative residue.) At least one γ-glutamyl peptide or salt thereof selected from the group consisting of the following: [Clause 63] The beverage according to Claim 62, wherein (A) comprises at least one selected from the group consisting of γ-Glu-Val-Gly and γ-Glu-Abu, or a salt thereof. [Clause 64] The beverage according to clause 62 or 63, wherein (A) comprises γ-Glu-Val-Gly or a salt thereof. [Clause 65] The beverage according to clause 62 or 63, wherein (A) comprises γ-Glu-Abu or a salt thereof. [Clause 66] The beverage according to any one of Clauses 62 to 65, wherein the amount of (A) added to the beverage is 0.01 to 100 ppm by weight relative to the drinking weight of the beverage before overdilution. [Clause 67] The beverage according to any one of Clauses 62 to 65, wherein the amount of (A) added to the beverage is 0.0008 to 10 ppm by weight relative to the drinking weight of the beverage before overdilution. [Clause 68] The beverage according to any one of Clauses 62 to 67, wherein the amount of (A) added to the beverage is 0.01 to 100 ppm by weight relative to the drinking weight of the beverage after overdilution. [Clause 69] The beverage according to any one of Clauses 62 to 67, wherein the amount of (A) added to the beverage is 0.0008 to 10 ppm by weight relative to the drinking weight of the beverage after overdilution. [Clause 70] The beverage according to any one of claims 62 to 69, further comprising at least one selected from the group consisting of (B) and (C) below. (B) Tartaric acid or its salt (C) Basic amino acids or their salts [Item 71] The beverage according to any one of items 62 to 70, further comprising (B) and (C) below. (B) Tartaric acid or its salt (C) Basic amino acids or their salts [Clause 72] The beverage according to Claim 70 or 71, wherein (C) comprises at least one selected from the group consisting of histidine and arginine, or a salt thereof. [Clause 73] The beverage according to any one of Clauses 70 to 72, wherein the amount of (B) added to the beverage is 0.01 to 200 ppm by weight relative to the drinking weight of the beverage before overdilution. [Clause 74] The beverage according to any one of Clauses 70 to 73, wherein the amount of (B) added to the beverage is 0.01 to 200 ppm by weight relative to the drinking weight of the beverage after overdilution. [Clause 75] The beverage according to any one of Clauses 70 to 74, wherein the weight ratio of the amount of (A) added to the beverage to the amount of (B) is A:B = 1:0.1 to 10. [Clause 76] The beverage according to any one of Clauses 70 to 74, wherein the weight ratio of the amount of (A) added to the beverage to the amount of (B) is A:B = 1:2 to 100. [Clause 77] The beverage according to any one of Clauses 70 to 76, wherein the amount of (C) added to the beverage is 0.01 to 100 ppm by weight relative to the drinking weight of the beverage before overdilution. [Clause 78] The beverage according to any one of Clauses 70 to 77, wherein the amount of (C) added to the beverage is 0.01 to 100 ppm by weight relative to the drinking weight of the beverage after overdilution. [Clause 79] A beverage according to any one of Clauses 70 to 78, wherein the weight ratio of the amount of (A) added to the beverage to the amount of (C) is A:C = 1:0.1 to 10. [Clause 80] The beverage according to any one of Clauses 70 to 78, wherein the weight ratio of the amount of (A) added to the beverage to the amount of (C) is A:C = 1:2 to 100. [Clause 81] A beverage according to any one of Clauses 62 to 80, which is tolerant of overdilution. [Clause 82] The beverage according to Clause 81, wherein the overdilution is performed by adding 60 parts by weight or less of a diluent to 100 parts by weight of the beverage before overdilution. [Effects of the Invention]

[0010] The present invention provides an agent that imparts overdilution tolerance to beverages. The agent of the present invention can impart overdilution tolerance to beverages without causing off-flavors. Furthermore, the present invention provides a method for imparting overdilution tolerance to beverages. The method of the present invention can impart overdilution tolerance to beverages without causing off-flavors. Furthermore, the present invention provides a beverage that is resistant to overdilution and a method for producing the same. The present invention provides a beverage that is resistant to overdilution and does not have any off-flavors, and a method for producing the same. [Modes for carrying out the invention]

[0011] The overdilution tolerance-conferring agent of the present invention (which may be referred to as "the agent of the present invention" in this specification) is characterized in that it contains (A) γ-glutamyl peptide or a salt thereof. In this specification, "γ-glutamyl peptide or its salt" may be referred to simply as "(A)" for convenience of explanation.

[0012] (A) γ-glutamyl peptide or its salt In the present invention, "γ-glutamyl peptide" refers to a peptide having a γ-glutamyl structure (e.g., γ-glutamyl dipeptide, γ-glutamyl tripeptide, etc.). Examples of γ-glutamyl peptides that can be used in the present invention include compounds represented by the following general formula (I) (which may be referred to as "compound (I)" in this specification) and compounds represented by the following general formula (II) (which may be referred to as "compound (II)" in this specification). γ-Glu-X-Gly (I) (In the formula, X represents an amino acid or an amino acid derivative.) γ-Glu-Y (II) (In the formula, Y represents an amino acid or an amino acid derivative.)

[0013] Compound (I) is a tripeptide having a γ-glutamyl structure (i.e., a structure in which the carboxyl group at the γ position of glutamic acid and the amino group of X are linked by a peptide bond) composed of glutamic acid (Glu), X (an amino acid or amino acid derivative), and glycine (Gly). Compound (II) is a dipeptide having a γ-glutamyl structure (i.e., a structure in which the carboxyl group at the γ position of glutamic acid and the amino group of Y are linked by a peptide bond) composed of glutamic acid (Glu) and Y (an amino acid or amino acid derivative).

[0014] Examples of "amino acids" represented by X in general formula (I) and Y in general formula (II) include neutral amino acids such as glycine, alanine, valine, leucine, isoleucine, serine, threonine, cysteine, methionine, asparagine, glutamine, and proline; acidic amino acids such as aspartic acid and glutamic acid; basic amino acids such as lysine, arginine, and histidine; aromatic amino acids such as phenylalanine, tyrosine, and tryptophan; and other amino acids such as ornithine, sarcosine, citrulline, norvaline, norleucine, α-aminobutyric acid, taurine, hydroxyproline, tert-leucine, cycloleucine, α-aminoisobutyric acid (2-methylalanine), penicillamine, and homoserine. These amino acids are preferably in their L-form. In this specification, the above amino acids may be abbreviated as follows: (1) Glycine: Gly (2) Alanine: Ala (3) Valin: Val (4) Leucine: Leu (5) Isoleucine: Ile (6) Serine: Ser (7) Threonine: (8) Cysteine: Cys (9) Methionine: Met (10) Asparagine: Asn (11) Glutamine: Gln (12) Proline: Pro (13) Aspartic acid: Asp (14) Glutamic acid: Glu (15) Lysine: Lys (16) Arginine: Arg (17) Histidine: His (18) Phenylalanine: Phe (19) Tyrosine: Tyr (20) Tryptophan: Trp (21) Ornithine: Orn (22) Sarcosine: Sar (23) Citrulline: Cit (24) Norvaline: Nva (25) Norleucine: Nle (26) α-aminobutyric acid: Abu (27) Taurine: Tau (28) Hydroxyproline: Hyp (29) tert-leucine: t-Leu (30) Cycloleucine: Cle (31) α-aminoisobutyric acid (2-methylalanine): Aib (32) Penicillamine: Pen (33) Homoserine: Hse

[0015] Examples of "amino acid derivatives" represented by X in general formula (I) and Y in general formula (II) include special amino acids, unnatural amino acids, amino alcohols, and amino acids in which at least one of a functional group (e.g., terminal carbonyl group, terminal amino group, thiol group of cysteine, etc.) is substituted with a substituent (e.g., alkyl group, acyl group, hydroxyl group, amino group, alkylamino group, nitro group, sulfonyl group, various protecting groups, etc.). Specific examples of amino acid derivatives include N-γ-nitroarginine (sometimes abbreviated as "Arg(NO2)" in this specification), S-nitrocysteine ​​(sometimes abbreviated as "Cys(SNO)" in this specification), S-methylcysteine ​​(sometimes abbreviated as "Cys(S-Me)" in this specification), S-allylcysteine ​​(sometimes abbreviated as "Cys(S-allyl)" in this specification), valineamide (sometimes abbreviated as "Val-NH2" in this specification), valinol (2-amino-3-methyl-1-butanol) (sometimes abbreviated as "Val-ol" in this specification), methionine sulfoxide (sometimes abbreviated as "Met(O)" in this specification), and S-methylcysteine ​​sulfoxide (sometimes abbreviated as "Cys(S-Me)(O)" in this specification). These amino acid derivatives are preferably in their L-form form.

[0016] In general formula (I), X is preferably an amino acid, and more preferably Val, Abu, or Nva.

[0017] In general formula (II), Y is preferably an amino acid, and more preferably Abu or Nva.

[0018] Compound (I) that can be used in the present invention is preferably γ-Glu-Val-Gly, γ-Glu-Abu-Gly, or γ-Glu-Nva-Gly.

[0019] Compound (II) that can be used in the present invention is preferably γ-Glu-Abu or γ-Glu-Nva.

[0020] The γ-glutamyl peptides that can be used in the present invention are preferably γ-Glu-Val-Gly, γ-Glu-Abu-Gly, γ-Glu-Nva-Gly, γ-Glu-Abu, and γ-Glu-Nva, more preferably γ-Glu-Val-Gly, γ-Glu-Abu-Gly, and γ-Glu-Abu, and particularly preferably γ-Glu-Val-Gly and γ-Glu-Abu. γ-Glu-Val-Gly (CAS registry number: 38837-70-6) is also commonly referred to as "Glutamyl-Valyl-Glycine". γ-Glu-Abu (CAS registry number: 16869-42-4) is also commonly referred to as "γ-glutamyl-2-aminobutyric acid".

[0021] The salts of γ-glutamyl peptide that can be used in the present invention are not particularly limited as long as they are orally ingestible, but for example, as salts with acidic groups such as carboxyl groups, they include salts with alkali metals such as sodium and potassium; salts with alkaline earth metals such as calcium and magnesium; ammonium salts; aluminum salts; zinc salts; salts with organic amines such as triethylamine, ethanolamine, morpholine, pyrrolidine, piperidine, piperazine, and dicyclohexylamine; and basic amino acids such as arginine and lysine. Examples of salts with acids include salts with basic groups such as amino groups, which include salts with inorganic acids such as hydrochloric acid, sulfuric acid, phosphoric acid, nitric acid, and hydrobromic acid; salts with organic carboxylic acids such as acetic acid, citric acid, benzoic acid, maleic acid, fumaric acid, tartaric acid, succinic acid, tannic acid, butyric acid, hibenzic acid, pamoic acid, enanthic acid, decanoic acid, theoclic acid, salicylic acid, lactic acid, oxalic acid, mandelic acid, malic acid, methylmalonic acid, and adipic acid; and salts with organic sulfonic acids such as methanesulfonic acid, benzenesulfonic acid, and p-toluenesulfonic acid. These salts may also be hydrates (hydrated salts), and examples of such hydrates include monohydrates to hexahydrates.

[0022] In the present invention, γ-glutamyl peptide or a salt thereof may be used alone or in combination of two or more of the above.

[0023] The method for producing γ-glutamyl peptide or its salt that can be used in the present invention is not particularly limited, and products produced by known methods (e.g., chemical synthesis, enzymatic methods, fermentation methods, etc.) or similar methods may be used. For example, γ-glutamyl peptide or its salt can be produced by the methods described in International Publication No. 2004 / 011653, Japanese Patent Publication No. 2012-213376, International Publication No. 2012 / 046731, or Japanese Patent Publication No. 2016-168045, or similar methods. Commercially available products (commercially available products) may also be used as γ-glutamyl peptide or its salt.

[0024] The γ-glutamyl peptide or its salt that can be used in the present invention may be a purified product or not. That is, the present invention may use a material containing γ-glutamyl peptide or its salt. In the present invention, the use of γ-glutamyl peptide or its salt includes not only using γ-glutamyl peptide or its salt itself, but also using a material containing γ-glutamyl peptide or its salt, or using γ-glutamyl peptide or its salt itself and a material containing γ-glutamyl peptide or its salt in combination. The content of γ-glutamyl peptide or its salt in a material containing γ-glutamyl peptide or its salt is preferably 100 ppm by weight or more relative to the material. Examples of materials containing γ-glutamyl peptide or its salt include fermentation products containing γ-glutamyl peptide or its salt (e.g., culture medium, bacterial cells, culture supernatant, etc. obtained by culturing microorganisms capable of producing γ-glutamyl peptide), agricultural, fishery, and livestock products containing γ-glutamyl peptide or its salt, and processed products thereof. Examples of such processed products include fermentation products containing γ-glutamyl peptide or a salt thereof that have been subjected to processes such as concentration, dilution, drying, fractionation, extraction, and purification. Specific examples of such processed products include yeast containing γ-glutamyl peptide and yeast extract containing γ-glutamyl peptide (e.g., yeast and yeast extract described in Japanese Patent Publication No. 2012-213376 or International Publication No. 2012 / 046731). The material containing γ-glutamyl peptide or a salt thereof may be purified to a desired degree, and may be used with a purity of 3% or more by weight, 5% or more by weight, 10% or more by weight, 20% or more by weight, 30% or more by weight, 50% or more by weight, 70% or more by weight, 90% or more by weight, or 95% or more by weight.

[0025] The agent of the present invention may further contain, in addition to (A) (i.e., γ-glutamyl peptide or a salt thereof), at least one selected from the group consisting of (B) tartaric acid or a salt thereof, and (C) a basic amino acid or a salt thereof. In this specification, "tartaric acid or its salt" and "basic amino acid or its salt" may be referred to simply as "(B)" and "(C)" respectively for convenience of explanation.

[0026] (B) Tartaric acid or its salt The tartaric acid used in the present invention may be the L-isomer, D-isomer, DL-isomer, or meso-isomer, but is preferably the L-isomer or DL-isomer, and more preferably the L-isomer.

[0027] The tartaric acid used in the present invention may be in the form of a free form or a salt. Unless otherwise specified, the term "tartaric acid" in this specification includes both free tartaric acid and tartaric acid in the form of a salt.

[0028] The tartaric acid salts that can be used in the present invention are not particularly limited as long as they are orally ingestible. Specific examples include salts with alkali metals such as sodium and potassium, and salts with alkaline earth metals such as calcium and magnesium. These salts may each be hydrates (hydrated salts), and examples of such hydrates include monohydrates to hexahydrates.

[0029] In the present invention, tartaric acid and its salts may be used individually or in combination of two or more of the above.

[0030] The method for producing tartaric acid or its salts that can be used in the present invention is not particularly limited, and products produced by known methods (e.g., chemical synthesis, enzymatic methods, fermentation methods, etc.) or similar methods may be used. Commercially available products (commercially available products) may also be used as tartaric acid or its salts.

[0031] In this invention, a material containing tartaric acid may be used in addition to or as a substitute for chemically synthesized tartaric acid. The material containing tartaric acid may be used as is, or it may be purified to a desired degree. The tartaric acid content in the material can be measured by gas chromatography-mass spectrometry (GC-MS) or the like.

[0032] (C) Basic amino acids or their salts The basic amino acid that can be used in the present invention may be the L-form, D-form, or DL-form, but is preferably the L-form or DL-form, and more preferably the L-form.

[0033] Examples of basic amino acids that can be used in the present invention include histidine, arginine, and lysine, with histidine and arginine being preferred.

[0034] The basic amino acids that can be used in the present invention (e.g., histidine, arginine, lysine, etc.) may be in free form or in salt form. Unless otherwise specified, the terms "basic amino acid," "histidine," "arginine," and "lysine" in this specification encompass both the free form and the salt form.

[0035] The basic amino acid salts that can be used in the present invention are not particularly limited as long as they are orally ingestible. Specific examples include inorganic bases, organic bases, inorganic acids, and salts with organic acids.

[0036] Examples of salts with inorganic bases include salts with alkali metals such as lithium, sodium, and potassium; salts with alkaline earth metals such as magnesium and calcium; and ammonium salts. Examples of salts with organic bases include salts with alkanolamines such as monoethanolamine, diethanolamine, and triethanolamine; and salts with heterocyclic amines such as morpholine and piperidine. Examples of salts with inorganic acids include salts with hydrohalic acids (e.g., hydrochloric acid, hydrobromic acid, hydroiodic acid, etc.), sulfuric acid, nitric acid, phosphoric acid, etc. Examples of salts with organic acids include salts with monocarboxylic acids such as formic acid, acetic acid, and propanoic acid; salts with saturated dicarboxylic acids such as oxalic acid, malonic acid, malic acid, and succinic acid; salts with unsaturated dicarboxylic acids such as maleic acid and fumaric acid; salts with tricarboxylic acids such as citric acid; and salts with keto acids such as α-ketoglutaric acid.

[0037] Specific examples of histidine salts that can be used in the present invention include histidine hydrochloride, etc. Specific examples of arginine salts that can be used in the present invention include arginine hydrochloride, etc.

[0038] The salts of the basic amino acids mentioned above may be hydrates (hydrated salts), and examples of such hydrates include monohydrates to hexahydrates.

[0039] In the present invention, any one of the basic amino acids and its salts may be used alone, or two or more may be used in combination.

[0040] The method for producing basic amino acids or salts thereof that can be used in the present invention is not particularly limited, and those produced by known methods (e.g., protein hydrolysis, chemical synthesis, enzymatic methods, fermentation, etc.) or similar methods may be used. Furthermore, basic amino acids that can be used in the present invention can also be obtained by enzymatically hydrolyzing natural proteins having an amino acid sequence containing basic amino acids. Commercially available products (marketed goods) may also be used as basic amino acids or salts thereof.

[0041] In one embodiment, the agent of the present invention may further contain either (B) (i.e., tartaric acid or a salt thereof) or (C) (i.e., a basic amino acid or a salt thereof) in addition to (A) (i.e., γ-glutamyl peptide or a salt thereof). However, from the viewpoint of more effectively conferring overdilution tolerance, it is more preferable to further contain both (B) and (C) in addition to (A). In other words, it is particularly preferable that the agent of the present invention contains all of (A), (B), and (C).

[0042] In one embodiment, the agent of the present invention further contains (B) (i.e., tartaric acid or a salt thereof) in addition to (A) (i.e., γ-glutamyl peptide or a salt thereof), in which case (A) contained in the agent of the present invention may be at least one selected from the group consisting of compound (I) and compound (II) or a salt thereof, preferably at least one selected from the group consisting of γ-Glu-Val-Gly and γ-Glu-Abu or a salt thereof (γ-Glu-Val-Gly or a salt thereof, γ-Glu-Abu or a salt thereof). In other words, in one embodiment, the agent of the present invention may contain at least one selected from the group consisting of compound (I) and compound (II) or a salt thereof, as well as tartaric acid or a salt thereof, and it is particularly preferable to contain at least one selected from the group consisting of γ-Glu-Val-Gly and γ-Glu-Abu or a salt thereof (γ-Glu-Val-Gly or a salt thereof, γ-Glu-Abu or a salt thereof), as well as tartaric acid or a salt thereof. For example, the agent of the present invention may contain γ-Glu-Val-Gly or a salt thereof, and tartaric acid or a salt thereof, or it may contain γ-Glu-Abu or a salt thereof, and tartaric acid or a salt thereof.

[0043] In one embodiment, the agent of the present invention further contains (C) (i.e., a basic amino acid or a salt thereof) in addition to (A) (i.e., γ-glutamyl peptide or a salt thereof), in which case (A) contained in the agent of the present invention may be at least one selected from the group consisting of compound (I) and compound (II) or a salt thereof, preferably at least one selected from the group consisting of γ-Glu-Val-Gly and γ-Glu-Abu or a salt thereof (γ-Glu-Val-Gly or a salt thereof, γ-Glu-Abu or a salt thereof). In this case, (C) contained in the agent of the present invention may be at least one selected from the group consisting of histidine, arginine and lysine or a salt thereof, preferably at least one selected from the group consisting of histidine and arginine or a salt thereof. In other words, the agent of the present invention may, in one embodiment, contain at least one selected from the group consisting of compound (I) and compound (II), or a salt thereof, and at least one selected from the group consisting of histidine, arginine, and lysine, or a salt thereof, and it is particularly preferable that it contains at least one selected from the group consisting of γ-Glu-Val-Gly and γ-Glu-Abu, or a salt thereof (γ-Glu-Val-Gly or a salt thereof, γ-Glu-Abu or a salt thereof), and at least one selected from the group consisting of histidine and arginine, or a salt thereof. For example, the agent of the present invention may contain γ-Glu-Val-Gly or a salt thereof, and histidine or a salt thereof, or it may contain γ-Glu-Val-Gly or a salt thereof, and arginine or a salt thereof. The agent of the present invention may contain γ-Glu-Abu or a salt thereof, and histidine or a salt thereof, or it may contain γ-Glu-Abu or a salt thereof, and arginine or a salt thereof.

[0044] In one embodiment, the agent of the present invention further contains (B) (i.e., tartaric acid or a salt thereof) and (C) (i.e., a basic amino acid or a salt thereof) in addition to (A) (i.e., γ-glutamyl peptide or a salt thereof), in which case (A) contained in the agent of the present invention may be compound (I) or a salt thereof, preferably at least one selected from the group consisting of γ-Glu-Val-Gly and γ-Glu-Abu or a salt thereof (γ-Glu-Val-Gly or a salt thereof, γ-Glu-Abu or a salt thereof). In this case, (C) contained in the agent of the present invention may be at least one selected from the group consisting of histidine, arginine and lysine or a salt thereof, preferably at least one selected from the group consisting of histidine and arginine or a salt thereof. In other words, the agent of the present invention may, in one embodiment, contain at least one selected from the group consisting of compound (I) and compound (II) or a salt thereof, tartaric acid or a salt thereof, and at least one selected from the group consisting of histidine, arginine and lysine or a salt thereof, and is particularly preferably containing at least one selected from the group consisting of γ-Glu-Val-Gly and γ-Glu-Abu or a salt thereof (γ-Glu-Val-Gly or a salt thereof, γ-Glu-Abu or a salt thereof), tartaric acid or a salt thereof, and at least one selected from the group consisting of histidine and arginine or a salt thereof. For example, the agent of the present invention may contain γ-Glu-Val-Gly or a salt thereof, tartaric acid or a salt thereof, and histidine or a salt thereof, or it may contain γ-Glu-Val-Gly or a salt thereof, tartaric acid or a salt thereof, and arginine or a salt thereof. The agent of the present invention may contain γ-Glu-Abu or a salt thereof, tartaric acid or a salt thereof, and histidine or a salt thereof, or it may contain γ-Glu-Abu or a salt thereof, tartaric acid or a salt thereof, and arginine or a salt thereof.

[0045] The content of (A) (i.e., γ-glutamyl peptide or its salt) in the agent of the present invention is not particularly limited and can be appropriately set according to the type of (A) and the amount of the agent of the present invention used, but is usually 0.001% by weight or more, preferably 0.01% by weight or more, more preferably 0.03% by weight or more, even more preferably 0.05% by weight or more, even more preferably 0.1% by weight or more, and particularly preferably 0.3% by weight or more, relative to the agent of the present invention. Furthermore, the content of (A) in the agent of the present invention is usually 100% by weight or less, preferably 95% by weight or less, more preferably 90% by weight or less, even more preferably 50% by weight or less, and particularly preferably 30% by weight or less, relative to the agent of the present invention.

[0046] When the agent of the present invention contains (B) (i.e., tartaric acid or a salt thereof), the content of (B) in the agent of the present invention is not particularly limited and can be appropriately set according to the type of (B) and the amount of the agent of the present invention used, but is usually 0.001% by weight or more, preferably 0.01% by weight or more, more preferably 0.03% by weight or more, even more preferably 0.05% by weight or more, even more preferably 0.1% by weight or more, and particularly preferably 0.3% by weight or more, relative to the agent of the present invention. In this case, the content of (B) in the agent of the present invention is usually 99% by weight or less, preferably 95% by weight or less, more preferably 90% by weight or less, even more preferably 50% by weight or less, and particularly preferably 30% by weight or less, relative to the agent of the present invention.

[0047] When the agent of the present invention contains (C) (i.e., a basic amino acid or a salt thereof), the content of (C) in the agent of the present invention is not particularly limited and can be appropriately set according to the type of (C) and the amount of the agent of the present invention used, but is usually 0.001% by weight or more, preferably 0.01% by weight or more, more preferably 0.03% by weight or more, even more preferably 0.05% by weight or more, even more preferably 0.1% by weight or more, and particularly preferably 0.3% by weight or more, relative to the agent of the present invention. In this case, the content of (C) in the agent of the present invention is usually 99% by weight or less, preferably 95% by weight or less, more preferably 90% by weight or less, even more preferably 50% by weight or less, and particularly preferably 30% by weight or less, relative to the agent of the present invention.

[0048] The form of the preparation of the present invention is not particularly limited and can be solid (including powder, granules, etc.), liquid (including slurry, etc.), gel, paste, etc. In one embodiment, the preparation of the present invention may be a combination of a plurality (two or more) different forms of preparation.

[0049] In one embodiment, the agent of the present invention may consist only of (A) (i.e., γ-glutamyl peptide or a salt thereof). Alternatively, the agent of the present invention may consist of (A), and at least one selected from the group consisting of (B) (i.e., tartaric acid or a salt thereof) and (C) (i.e., basic amino acids or salts thereof). In other embodiments, the agent of the present invention may further contain, in addition to (A), a conventional base depending on the form of the agent of the present invention. Alternatively, the agent of the present invention may further contain, in addition to (A) and at least one selected from the group consisting of (B) and (C), a conventional base depending on the form of the agent of the present invention.

[0050] Examples of base materials when the agent of the present invention is in liquid form include water, ethanol, glycerin, propylene glycol, and various animal and vegetable oils.

[0051] Examples of base materials when the preparation of the present invention is in solid form include starch, dextrin, cyclodextrin, various sugars such as sucrose and glucose, proteins, salt, solid fats, silicon dioxide, and mixtures thereof, as well as yeast cells and various powdered extracts.

[0052] The agent of the present invention may optionally contain, in addition to the active ingredients such as (A), excipients, pH adjusters, antioxidants, thickening and stabilizing agents, sweeteners (e.g., sugars), acidulants, spices, colorants, etc., as long as the objective of the present invention is not impaired.

[0053] The agent of the present invention can be manufactured by conventional methods used in the field of food additives and the like. The agent of the present invention may be subjected to, for example, concentration treatment, drying treatment, decolorization treatment, etc., individually or in combination.

[0054] The agent of the present invention can be used by adding it to beverages (beverage additive). By adding the agent of the present invention to a beverage, the beverage can be given overdilution tolerance. In the present invention, "overdilution tolerance" refers to the characteristic that the decrease in flavor intensity (intensity of taste, aroma, etc.) caused by overdilution can be suppressed (preferably, the desired flavor intensity can be maintained even when overdiluted). Here, "overdilution" of a beverage means that the beverage is diluted excessively. Whether or not the dilution applied to a beverage is excessive (overdilution) can be determined in light of the standard drinking style of the custom, but for example, dilution that results in a deterioration of the quality of the beverage can be said to be excessive. To illustrate with specific examples (however, the present invention is not limited by these examples), beverages sold, distributed, or transferred in a concentrated form (e.g., concentrated beverages) or beverages sold, distributed, or transferred in a non-liquid form (e.g., powdered beverages) may have the amount of diluent (e.g., water, milk, etc.) to be added to make them suitable for drinking indicated on the packaging, container, or instructions. Adding the amount of diluent indicated does not usually result in a decrease in the quality of the beverage and does not constitute excessive dilution (i.e., overdilution). On the other hand, adding an amount of diluent exceeding the amount indicated may reduce the flavor intensity of the beverage and cause a decrease in quality, thus constituting excessive dilution (i.e., overdilution). Furthermore, when beverages served in restaurants, etc., are served with a large amount of ice, or when packaged RTD (Ready To Drink) beverages (including non-alcoholic beverages) are transferred to a container with a large amount of ice, the melting ice dilutes the beverage, reducing its flavor intensity and potentially lowering its quality. Therefore, in these cases, the beverage in which the added ice has melted may be considered an over-diluted beverage (i.e., an over-diluted beverage).

[0055] The overdilution tolerance that can be imparted to beverages by the agent of the present invention is not limited by the conditions of overdilution, but the type of diluent added to the beverage is usually one that is orally ingestible and can cause a decrease in the flavor intensity of the beverage, such as aqueous media such as water (including water from melted ice), carbonated water, milk, and alcohol. Furthermore, from the viewpoint of more effectively imparting overdilution tolerance, the amount of diluent added is preferably 60 parts by weight or less, more preferably 50 parts by weight or less, and particularly preferably 45 parts by weight or less, per 100 parts by weight of the beverage before overdilution. The lower limit of the amount of diluent added is not particularly limited as long as it is an amount that can cause a decrease in the quality of the beverage, but for example, it may be 1 part by weight or more, 3 parts by weight or more, 5 parts by weight or more, 10 parts by weight or more, or 15 parts by weight or more, per 100 parts by weight of the beverage before overdilution. Furthermore, the amount of diluent added (hereinafter also referred to as "amount of diluent added in overdilution") is the amount of diluent added to a beverage in a dilution that may constitute overdilution. For example, adding an amount of diluent in accordance with the labeling of a product such as a concentrated beverage or powdered beverage does not constitute overdilution, as described above, and therefore, that amount is not included in the amount of diluent added in overdilution. On the other hand, adding an amount of diluent exceeding the amount specified on the label may constitute overdilution, as described above, and therefore, that amount may be included in the amount of diluent added in overdilution.

[0056] In one embodiment, the agent of the present invention may be preferably used to impart resistance to overdilution by adding 60 parts by weight or less (more preferably 50 parts by weight or less, and particularly preferably 45 parts by weight or less) of a diluent (for example, an aqueous medium such as water, carbonated water, or milk) to 100 parts by weight of a beverage before overdilution.

[0057] The types of beverages in which the agent of the present invention can be used are not particularly limited as long as they can be overdiluted, but examples include fruit beverages (e.g., fruit juice beverages, fruit pulp beverages, fruit flavored beverages, fruit drinks, etc.), vegetable beverages, sports drinks, nutritional drinks, energy drinks, coffee beverages (including milk-based coffee beverages such as café au lait and café latte), cocoa beverages (including milk-based cocoa beverages), tea beverages (e.g., green tea, black tea, etc.), dairy beverages (e.g., milk beverages, lactic acid bacteria beverages, etc.), plant-based dairy beverages (e.g., soy milk, oat milk, etc.), alcoholic beverages (e.g., distilled spirits, cocktails, etc.), near water, etc. These beverages may be sold, distributed or transferred in a concentrated form or a non-liquid form (e.g., powder, jelly, etc.) (e.g., concentrated beverages, powdered beverages, instant beverages, etc.), or they may be sold, distributed or transferred in a packaged state (e.g., RTD beverages, etc.).

[0058] The method for producing a beverage using the agent of the present invention is not particularly limited, and the beverage may be produced by a method known to the public or a similar method, depending on the type of beverage, etc.

[0059] In one embodiment, the agent of the present invention may be added to a beverage in such a way that the amount of (A) (i.e., γ-glutamyl peptide or a salt thereof) added to the beverage is a specific ratio to the weight of the beverage at the time of consumption before overdilution. Here, the "weight at the time of consumption" of the beverage refers to the total weight of the beverage at the time of consumption (immediately before consumption). For example, the weight at the time of consumption of a beverage prepared by adding water, etc., to a powdered beverage is the sum of the weight of the powdered beverage and the weight of the water, etc., added to the powdered beverage. Specifically, the amount of (A) added to the beverage is preferably 0.01 ppm by weight or more, more preferably 0.1 ppm by weight or more, even more preferably 0.5 ppm by weight or more, still more preferably 1 ppm by weight or more, even more preferably 1.5 ppm by weight or more, and particularly preferably 2 ppm by weight or more, relative to the weight of the beverage before overdilution at the time of consumption, from the viewpoint of more effectively imparting tolerance to overdilution. Furthermore, the amount of (A) added to the beverage is preferably 100 ppm by weight or less, more preferably 50 ppm by weight or less, even more preferably 10 ppm by weight or less, even more preferably 6 ppm by weight or less, even more preferably 5 ppm by weight or less, and particularly preferably 4 ppm by weight or less, relative to the weight of the beverage before overdilution at the time of consumption.

[0060] In one embodiment, the amount of (A) added to the beverage is preferably 0.001 ppm by weight or more, more preferably 0.005 ppm by weight or more, even more preferably 0.01 ppm by weight or more, even more preferably 0.05 ppm by weight or more, even more preferably 0.1 ppm by weight or more, even more preferably 0.15 ppm by weight or more, and particularly preferably 0.15 ppm by weight or more, relative to the weight of the beverage before overdilution at the time of consumption, from the viewpoint of more effectively imparting tolerance to overdilution. Furthermore, the amount of (A) added to the beverage is preferably 10 ppm by weight or less, more preferably 5 ppm by weight or less, even more preferably 1 ppm by weight or less, even more preferably 0.5 ppm by weight or less, even more preferably 0.4 ppm by weight or less, and particularly preferably 0.3 ppm by weight or less, relative to the weight of the beverage before overdilution at the time of consumption, from the viewpoint of suppressing the generation of off-flavors and more effectively imparting tolerance to overdilution.

[0061] In one embodiment, the agent of the present invention may be added to a beverage in such a way that the amount of (A) (i.e., γ-glutamyl peptide or a salt thereof) added to the beverage is in a specific proportion to the weight of the beverage at the time of consumption after overdilution. Specifically, the amount of (A) added to the beverage is preferably 0.01 ppm by weight or more, more preferably 0.1 ppm by weight or more, even more preferably 0.3 ppm by weight or more, still more preferably 0.5 ppm by weight or more, still more preferably 1 ppm by weight or more, and particularly preferably 1.5 ppm by weight or more, relative to the weight of the beverage at the time of consumption after overdilution, from the viewpoint of more effectively imparting tolerance to overdilution. Furthermore, the amount of (A) added to the beverage is preferably 100 ppm by weight or less, more preferably 50 ppm by weight or less, even more preferably 10 ppm by weight or less, even more preferably 4.5 ppm by weight or less, still more preferably 3.5 ppm by weight or less, and particularly preferably 2.5 ppm by weight or less, relative to the weight of the beverage at the time of consumption after overdilution, from the viewpoint of suppressing the generation of off-flavors and more effectively imparting tolerance to overdilution.

[0062] In one embodiment, the amount of (A) added to the beverage is preferably 0.0005 ppm by weight or more, more preferably 0.005 ppm by weight or more, even more preferably 0.01 ppm by weight or more, even more preferably 0.03 ppm by weight or more, even more preferably 0.05 ppm by weight or more, and particularly preferably 0.1 ppm by weight or more, relative to the weight of the beverage at the time of consumption after overdilution, from the viewpoint of more effectively imparting tolerance to overdilution. Furthermore, the amount of (A) added to the beverage is preferably 10 ppm by weight or less, more preferably 5 ppm by weight or less, even more preferably 1 ppm by weight or less, even more preferably 0.5 ppm by weight or less, even more preferably 0.3 ppm by weight or less, and particularly preferably 0.2 ppm by weight or less, relative to the weight of the beverage at the time of consumption after overdilution, from the viewpoint of suppressing the generation of off-flavors and more effectively imparting tolerance to overdilution.

[0063] If the agent of the present invention contains at least (B) (i.e., tartaric acid or a salt thereof) in addition to (A), the agent of the present invention may, in one embodiment, be intended to be added to a beverage in such a way that the amount of (B) added to the beverage is in a specific proportion to the weight of the beverage at the time of consumption before overdilution. Specifically, the amount of (B) added to the beverage is preferably 0.01 ppm by weight or more, more preferably 0.1 ppm by weight or more, even more preferably 1 ppm by weight or more, even more preferably 3 ppm by weight or more, even more preferably 4 ppm by weight or more, and particularly preferably 5 ppm by weight or more, relative to the weight of the beverage before overdilution at the time of consumption, from the viewpoint of more effectively imparting tolerance to overdilution. Furthermore, the amount of (B) added to the beverage is preferably 200 ppm by weight or less, more preferably 100 ppm by weight or less, even more preferably 50 ppm by weight or less, even more preferably 10 ppm by weight or less, even more preferably 9 ppm by weight or less, and particularly preferably 8 ppm by weight or less, relative to the weight of the beverage before overdilution at the time of consumption.

[0064] If the agent of the present invention contains at least (B) in addition to (A), the agent of the present invention may, in one embodiment, be added to a beverage such that the amount of (B) added to the beverage is in a specific proportion to the weight of the beverage at the time of consumption after overdilution. Specifically, the amount of (B) added to the beverage is preferably 0.01 ppm by weight or more, more preferably 0.1 ppm by weight or more, even more preferably 1 ppm by weight or more, even more preferably 2 ppm by weight or more, even more preferably 3 ppm by weight or more, and particularly preferably 4 ppm by weight or more, relative to the weight of the beverage at the time of consumption after overdilution, from the viewpoint of more effectively imparting tolerance to overdilution. Furthermore, the amount of (B) added to the beverage is preferably 200 ppm by weight or less, more preferably 100 ppm by weight or less, even more preferably 50 ppm by weight or less, even more preferably 8 ppm by weight or less, even more preferably 7 ppm by weight or less, and particularly preferably 6 ppm by weight or less, relative to the weight of the beverage at the time of consumption after overdilution, from the viewpoint of suppressing the generation of off-flavors and more effectively imparting tolerance to overdilution.

[0065] If the agent of the present invention contains at least (B) in addition to (A), the agent of the present invention may, in one embodiment, be added to a beverage such that the weight ratio of the amount of (A) to the amount of (B) added to the beverage is a specific weight ratio. Specifically, the weight ratio (A:B) of the amount of (A) to the amount of (B) added to the beverage is preferably A:B = 1:0.1 to 10, more preferably A:B = 1:0.3 to 7, even more preferably A:B = 1:0.5 to 5, even more preferably A:B = 1:1 to 4, even more preferably A:B = 1:1.5 to 3.5, and particularly preferably A:B = 1:2 to 3, from the viewpoint of more effectively imparting overdilution tolerance.

[0066] In one embodiment, the weight ratio (A:B) of the amount of (A) to the amount of (B) added to the beverage is preferably A:B = 1:1 to 100, more preferably A:B = 1:5 to 70, even more preferably A:B = 1:10 to 50, even more preferably A:B = 1:20 to 45, even more preferably A:B = 1:25 to 40, and particularly preferably A:B = 1:30 to 35, from the viewpoint of more effectively imparting resistance to overdilution.

[0067] If the agent of the present invention contains at least (C) (i.e., a basic amino acid or a salt thereof) in addition to (A), the agent of the present invention may, in one embodiment, be intended to be added to a beverage such that the amount of (C) added to the beverage is in a specific proportion to the weight of the beverage at the time of consumption before overdilution. Specifically, the amount of (C) added to the beverage is preferably 0.01 ppm by weight or more, more preferably 0.03 ppm by weight or more, even more preferably 0.05 ppm by weight or more, still more preferably 0.1 ppm by weight or more, even more preferably 0.5 ppm by weight or more, and particularly preferably 1 ppm by weight or more, relative to the weight of the beverage before overdilution at the time of consumption, from the viewpoint of more effectively imparting tolerance to overdilution. Furthermore, the amount of (C) added to the beverage is preferably 100 ppm by weight or less, more preferably 50 ppm by weight or less, even more preferably 10 ppm by weight or less, even more preferably 6 ppm by weight or less, even more preferably 5 ppm by weight or less, and particularly preferably 4 ppm by weight or less, relative to the weight of the beverage before overdilution at the time of consumption.

[0068] If the agent of the present invention contains at least (C) in addition to (A), the agent of the present invention may, in one embodiment, be added to a beverage such that the amount of (C) added to the beverage is in a specific proportion to the weight of the beverage at the time of consumption after over-dilution. Specifically, the amount of (C) added to the beverage is preferably 0.01 ppm by weight or more, more preferably 0.02 ppm by weight or more, even more preferably 0.03 ppm by weight or more, still more preferably 0.05 ppm by weight or more, even more preferably 0.1 ppm by weight or more, and particularly preferably 0.5 ppm by weight or more, relative to the weight of the beverage at the time of consumption after overdilution, from the viewpoint of more effectively imparting tolerance to overdilution. Furthermore, the amount of (C) added to the beverage is preferably 100 ppm by weight or less, more preferably 50 ppm by weight or less, even more preferably 10 ppm by weight or less, even more preferably 5 ppm by weight or less, even more preferably 4 ppm by weight or less, and particularly preferably 3 ppm by weight or less, relative to the weight of the beverage at the time of consumption after overdilution, from the viewpoint of suppressing the generation of off-flavors and more effectively imparting tolerance to overdilution.

[0069] If the agent of the present invention contains at least (C) in addition to (A), the agent of the present invention may, in one embodiment, be added to a beverage such that the weight ratio of the amount of (A) to the amount of (C) added to the beverage is a specific weight ratio. Specifically, the weight ratio (A:C) of the amount of (A) to the amount of (C) added to the beverage is preferably A:C = 1:0.1 to 10, more preferably A:C = 1:0.1 to 5, even more preferably A:C = 1:0.1 to 3, even more preferably A:C = 1:0.2 to 2.5, even more preferably A:C = 1:0.3 to 2, and particularly preferably A:C = 1:0.4 to 1.5, from the viewpoint of more effectively imparting overdilution resistance.

[0070] In one embodiment, the weight ratio (A:C) of the amount of (A) to the amount of (C) added to the beverage is preferably A:C = 1:1 to 100, more preferably A:C = 1:2 to 50, even more preferably A:C = 1:3 to 30, even more preferably A:C = 1:4 to 25, even more preferably A:C = 1:5 to 20, and particularly preferably A:C = 1:6 to 15, from the viewpoint of more effectively imparting resistance to overdilution.

[0071] When the agent of the present invention contains (B) and (C) in addition to (A), the agent of the present invention may, in one embodiment, be added to a beverage such that the weight ratio of the amount of (B) to the amount of (C) added to the beverage is a specific weight ratio. Specifically, the weight ratio (B:C) of the amount of (B) to the amount of (C) added to the beverage is preferably B:C = 1:0.01 to 10, more preferably B:C = 1:0.01 to 5, even more preferably B:C = 1:0.01 to 2, even more preferably B:C = 1:0.03 to 1.5, even more preferably B:C = 1:0.05 to 1, and particularly preferably B:C = 1:0.1 to 0.5, from the viewpoint of more effectively imparting overdilution tolerance.

[0072] The timing of adding the agent of the present invention to a beverage is not particularly limited and can be done at any time, for example, during the beverage's production or after the beverage is completed (before the beverage is overdiluted). The agent of the present invention may also be added to the raw materials used in the production of the beverage.

[0073] By adding the agent of the present invention to a beverage, overdilution tolerance can be imparted to the beverage as described above. A beverage that has been imparted overdilution tolerance (i.e., a beverage with overdilution tolerance) will have a reduced decrease in flavor intensity even when overdiluted, and preferably can maintain the desired flavor intensity. In the present invention, the flavor intensity of the beverage can be evaluated by sensory evaluation by a panel of experts.

[0074] The agent of the present invention can impart overdilution tolerance to beverages without causing off-flavors. In the present invention, "off-flavor" refers to an unpleasant flavor (taste, aroma) that differs from the original characteristics of the beverage to which the agent of the present invention is used. The presence and degree of off-flavor in a beverage can be evaluated by sensory evaluation by a panel of experts.

[0075] The agent of the present invention may be marked with indications regarding its use, function, etc. Preferably, the indications that may be attached to the agent of the present invention relate to imparting overdilution tolerance to beverages. Products on which indications relating to imparting overdilution tolerance to beverages are attached to the packaging, container, instructions, promotional materials (including advertisements, websites, etc.) may be included as beverage overdilution tolerance imparting agents.

[0076] The present invention also provides a method for imparting overdilution tolerance to a beverage, comprising adding (A) (i.e., γ-glutamyl peptide or a salt thereof) (which may be referred to herein simply as "the method of the present invention").

[0077] The (A) used in the method of the present invention (i.e., γ-glutamyl peptide or a salt thereof) is the same as the (A) contained in the agent of the present invention described above, and the preferred embodiments are also the same.

[0078] The method of the present invention may further include, in addition to adding (A) (i.e., γ-glutamyl peptide or a salt thereof), adding at least one selected from the group consisting of (B) tartaric acid or a salt thereof, and (C) a basic amino acid or a salt thereof.

[0079] (B) (i.e., tartaric acid or a salt thereof) and (C) (i.e., a basic amino acid or a salt thereof) that can be used in the method of the present invention are the same as (B) and (C) that can be contained in the agent of the present invention described above, and the preferred embodiments are also the same.

[0080] In one embodiment, the method of the present invention may further include the addition of either (B) (i.e., tartaric acid or a salt thereof) or (C) (i.e., a basic amino acid or a salt thereof) in addition to the addition of (A) (i.e., γ-glutamyl peptide or a salt thereof). However, from the viewpoint of more effectively conferring overdilution tolerance, it is more preferable to further include the addition of both (B) and (C) in addition to the addition of (A). In other words, it is particularly preferable that the method of the present invention includes the addition of all of (A), (B), and (C).

[0081] In one embodiment, the method of the present invention further includes the addition of (B) (i.e., tartaric acid or a salt thereof) in addition to the addition of (A) (i.e., γ-glutamyl peptide or a salt thereof), where (A) used in the method of the present invention may be at least one selected from the group consisting of compound (I) and compound (II) or a salt thereof, preferably at least one selected from the group consisting of γ-Glu-Val-Gly and γ-Glu-Abu or a salt thereof (γ-Glu-Val-Gly or a salt thereof, γ-Glu-Abu or a salt thereof). In other words, in one embodiment, the method of the present invention may include the addition of at least one selected from the group consisting of compound (I) and compound (II) or a salt thereof, as well as tartaric acid or a salt thereof, preferably at least one selected from the group consisting of γ-Glu-Val-Gly and γ-Glu-Abu or a salt thereof (γ-Glu-Val-Gly or a salt thereof, γ-Glu-Abu or a salt thereof), as well as tartaric acid or a salt thereof. For example, the method of the present invention may include the addition of γ-Glu-Val-Gly or a salt thereof, and tartaric acid or a salt thereof, or it may also include the addition of γ-Glu-Abu or a salt thereof, and tartaric acid or a salt thereof.

[0082] In one embodiment, the method of the present invention further includes the addition of (C) (i.e., a basic amino acid or a salt thereof) in addition to the addition of (A) (i.e., γ-glutamyl peptide or a salt thereof), in which case (A) used in the method of the present invention may be at least one selected from the group consisting of compound (I) and compound (II) or a salt thereof, preferably at least one selected from the group consisting of γ-Glu-Val-Gly and γ-Glu-Abu or a salt thereof (γ-Glu-Val-Gly or a salt thereof, γ-Glu-Abu or a salt thereof). In this case, (C) used in the method of the present invention may be at least one selected from the group consisting of histidine, arginine and lysine or a salt thereof, preferably at least one selected from the group consisting of histidine and arginine or a salt thereof. In other words, the method of the present invention may, in one embodiment, include the addition of at least one selected from the group consisting of compound (I) and compound (II), or a salt thereof, and at least one selected from the group consisting of histidine, arginine, and lysine, or a salt thereof, preferably including the addition of at least one selected from the group consisting of γ-Glu-Val-Gly and γ-Glu-Abu, or a salt thereof (γ-Glu-Val-Gly or a salt thereof, γ-Glu-Abu or a salt thereof), and at least one selected from the group consisting of histidine and arginine, or a salt thereof. For example, the method of the present invention may include the addition of γ-Glu-Val-Gly or a salt thereof, and histidine or a salt thereof, or it may include the addition of γ-Glu-Val-Gly or a salt thereof, and arginine or a salt thereof. The method of the present invention may include the addition of γ-Glu-Abu or a salt thereof, and histidine or a salt thereof, or it may include the addition of γ-Glu-Abu or a salt thereof, and arginine or a salt thereof.

[0083] In one embodiment, the method of the present invention further includes the addition of (B) (i.e., tartaric acid or a salt thereof) and (C) (i.e., a basic amino acid or a salt thereof) in addition to the addition of (A) (i.e., γ-glutamyl peptide or a salt thereof), in which case (A) used in the method of the present invention may be at least one selected from the group consisting of compound (I) and compound (II) or a salt thereof, preferably at least one selected from the group consisting of γ-Glu-Val-Gly and γ-Glu-Abu or a salt thereof (γ-Glu-Val-Gly or a salt thereof, γ-Glu-Abu or a salt thereof). In this case, (C) used in the method of the present invention may be at least one selected from the group consisting of histidine, arginine and lysine or a salt thereof, preferably at least one selected from the group consisting of histidine and arginine or a salt thereof. In other words, the method of the present invention may, in one embodiment, include the addition of at least one selected from the group consisting of compound (I) and compound (II) or a salt thereof, tartaric acid or a salt thereof, and at least one selected from the group consisting of histidine, arginine and lysine or a salt thereof, preferably including the addition of at least one selected from the group consisting of γ-Glu-Val-Gly and γ-Glu-Abu or a salt thereof (γ-Glu-Val-Gly or a salt thereof, γ-Glu-Abu or a salt thereof), tartaric acid or a salt thereof, and at least one selected from the group consisting of histidine and arginine or a salt thereof. For example, the method of the present invention may include the addition of γ-Glu-Val-Gly or a salt thereof, tartaric acid or a salt thereof, and histidine or a salt thereof, or it may include the addition of γ-Glu-Val-Gly or a salt thereof, tartaric acid or a salt thereof, and arginine or a salt thereof. The method of the present invention may include the addition of γ-Glu-Abu or a salt thereof, tartaric acid or a salt thereof, and histidine or a salt thereof, or it may include the addition of γ-Glu-Abu or a salt thereof, tartaric acid or a salt thereof, and arginine or a salt thereof.

[0084] If the method of the present invention, in one embodiment, involves adding (A) and at least one selected from the group consisting of (B) and (C), the order and interval of adding (A) to (C) are not particularly limited. For example, when adding (A) and (B), they may be added in the order of (A) and (B), or in the reverse order, or (A) and (B) may be added simultaneously. Furthermore, the addition of at least one selected from the group consisting of (A) and (B) and (C) may, in one embodiment, be carried out by adding a composition containing at least one selected from the group consisting of (A) and (B) and (C) (for example, the agent of the present invention described above).

[0085] In the method of the present invention, the type of beverage to which (A), etc., is added is the same as the type of beverage to which the agent of the present invention can be used as described above, and the preferred embodiments are also the same.

[0086] In the method of the present invention, the amount of (A) (i.e., γ-glutamyl peptide or its salt) added to the beverage may be the same as the amount of (A) added to the beverage using the agent of the present invention described above. Specifically, the amount of (A) added to the beverage may be the same as the specific ratios described above for the agent of the present invention, both in terms of the ratio of the beverage's weight at time of consumption before overdilution and the ratio of the beverage's weight at time of consumption after overdilution.

[0087] If the method of the present invention includes adding at least (B) (i.e., tartaric acid or a salt thereof) in addition to adding (A), the amount of (B) added to the beverage may be the same as the amount of (B) added to the beverage using the agent of the present invention described above. Specifically, the amount of (B) added to the beverage may be the same as the specific ratios described above for the agent of the present invention, both in terms of the weight of the beverage before overdilution and the weight of the beverage after overdilution. Furthermore, the weight ratio of the amount of (A) to the amount of (B) added to the beverage may be the same as the specific weight ratio of the amount of (A) to the amount of (B) added to the beverage described above for the agent of the present invention.

[0088] If the method of the present invention includes adding at least (C) (i.e., a basic amino acid or a salt thereof) in addition to (A), the amount of (C) added to the beverage may be the same as the amount of (C) added to the beverage using the agent of the present invention described above. Specifically, the amount of (C) added to the beverage may be the same as the specific ratios described above for the agent of the present invention, both in terms of the weight of the beverage before overdilution and the weight of the beverage after overdilution. Furthermore, the weight ratio of the amount of (A) to the amount of (C) added to the beverage may be the same as the specific weight ratio of the amount of (A) to the amount of (C) added to the beverage described above for the agent of the present invention.

[0089] If the method of the present invention includes adding (B) and (C) in addition to adding (A), the weight ratio of the amount of (B) to the amount of (C) added to the beverage may be the same as the specific weight ratio of the amount of (B) to the amount of (C) added to the beverage as described above with respect to the agent of the present invention.

[0090] In the method of the present invention, the timing of adding (A), etc. to the beverage is not particularly limited and may be added at any time, for example, during the production of the beverage or after the beverage is completed (before the beverage is overdiluted, etc.). (A), etc. may also be added to the raw materials used in the production of the beverage.

[0091] The method of the present invention may be carried out in combination with known methods for imparting overdilution resistance, as long as it does not impair the objectives of the present invention.

[0092] The method of the present invention can impart overdilution tolerance to beverages. Furthermore, the method of the present invention can impart overdilution tolerance to beverages without causing off-flavors.

[0093] The present invention also provides a method for producing a beverage (which may be referred to herein simply as "the method for producing the present invention") that includes adding (A) (i.e., γ-glutamyl peptide or a salt thereof).

[0094] The (A) used in the production method of the present invention (i.e., γ-glutamyl peptide or a salt thereof) is the same as the (A) contained in the agent of the present invention described above, and the preferred embodiment is also the same.

[0095] The manufacturing method of the present invention may further include adding (A) (i.e., γ-glutamyl peptide or a salt thereof), as well as at least one selected from the group consisting of (B) tartaric acid or a salt thereof, and (C) a basic amino acid or a salt thereof.

[0096] The (B) (i.e., tartaric acid or a salt thereof) and (C) (i.e., a basic amino acid or a salt thereof) that can be used in the production method of the present invention are the same as (B) and (C) that can be contained in the agent of the present invention described above, and the preferred embodiments are also the same.

[0097] In one embodiment, the manufacturing method of the present invention may further include the addition of either (B) (i.e., tartaric acid or a salt thereof) or (C) (i.e., a basic amino acid or a salt thereof) in addition to the addition of (A) (i.e., γ-glutamyl peptide or a salt thereof). However, from the viewpoint of more effectively conferring overdilution tolerance, it is more preferable to further include the addition of both (B) and (C) in addition to the addition of (A). In other words, it is particularly preferable that the manufacturing method of the present invention includes the addition of all of (A), (B), and (C).

[0098] In one embodiment, the manufacturing method of the present invention further includes the addition of (B) (i.e., tartaric acid or a salt thereof) in addition to the addition of (A) (i.e., γ-glutamyl peptide or a salt thereof), in which case (A) used in the manufacturing method of the present invention may be at least one selected from the group consisting of compound (I) and compound (II) or a salt thereof, preferably at least one selected from the group consisting of γ-Glu-Val-Gly and γ-Glu-Abu or a salt thereof (γ-Glu-Val-Gly or a salt thereof, γ-Glu-Abu or a salt thereof). In other words, in one embodiment, the manufacturing method of the present invention may include the addition of at least one selected from the group consisting of compound (I) and compound (II) or a salt thereof, as well as tartaric acid or a salt thereof, preferably at least one selected from the group consisting of γ-Glu-Val-Gly and γ-Glu-Abu or a salt thereof (γ-Glu-Val-Gly or a salt thereof, γ-Glu-Abu or a salt thereof), as well as tartaric acid or a salt thereof. For example, the manufacturing method of the present invention may include the addition of γ-Glu-Val-Gly or a salt thereof, and tartaric acid or a salt thereof, or it may also include the addition of γ-Glu-Abu or a salt thereof, and tartaric acid or a salt thereof.

[0099] In one embodiment, the manufacturing method of the present invention further includes the addition of (C) (i.e., a basic amino acid or a salt thereof) in addition to the addition of (A) (i.e., γ-glutamyl peptide or a salt thereof), in which case (A) used in the manufacturing method of the present invention may be at least one selected from the group consisting of compound (I) and compound (II) or a salt thereof, preferably at least one selected from the group consisting of γ-Glu-Val-Gly and γ-Glu-Abu or a salt thereof (γ-Glu-Val-Gly or a salt thereof, γ-Glu-Abu or a salt thereof). In this case, (C) used in the manufacturing method of the present invention may be at least one selected from the group consisting of histidine, arginine and lysine or a salt thereof, preferably at least one selected from the group consisting of histidine and arginine or a salt thereof. In other words, the manufacturing method of the present invention may, in one embodiment, include the addition of at least one selected from the group consisting of compound (I) and compound (II) or a salt thereof, and at least one selected from the group consisting of histidine, arginine, and lysine or a salt thereof, preferably including the addition of at least one selected from the group consisting of γ-Glu-Val-Gly and γ-Glu-Abu or a salt thereof (γ-Glu-Val-Gly or a salt thereof, γ-Glu-Abu or a salt thereof), and at least one selected from the group consisting of histidine and arginine or a salt thereof. For example, the manufacturing method of the present invention may include the addition of γ-Glu-Val-Gly or a salt thereof, and histidine or a salt thereof, or it may include the addition of γ-Glu-Val-Gly or a salt thereof, and arginine or a salt thereof. The manufacturing method of the present invention may include the addition of γ-Glu-Abu or a salt thereof, and histidine or a salt thereof, or it may include the addition of γ-Glu-Abu or a salt thereof, and arginine or a salt thereof.

[0100] In one embodiment, the manufacturing method of the present invention further includes the addition of (B) (i.e., tartaric acid or a salt thereof) and (C) (i.e., a basic amino acid or a salt thereof) in addition to the addition of (A) (i.e., γ-glutamyl peptide or a salt thereof), in which case (A) used in the manufacturing method of the present invention may be at least one selected from the group consisting of compound (I) and compound (II) or a salt thereof, preferably at least one selected from the group consisting of γ-Glu-Val-Gly and γ-Glu-Abu or a salt thereof (γ-Glu-Val-Gly or a salt thereof, γ-Glu-Abu or a salt thereof). In this case, (C) used in the manufacturing method of the present invention may be at least one selected from the group consisting of histidine, arginine and lysine or a salt thereof, preferably at least one selected from the group consisting of histidine and arginine or a salt thereof. In other words, the manufacturing method of the present invention may, in one embodiment, include the addition of at least one selected from the group consisting of compound (I) and compound (II) or a salt thereof, tartaric acid or a salt thereof, and at least one selected from the group consisting of histidine, arginine and lysine or a salt thereof, preferably including the addition of at least one selected from the group consisting of γ-Glu-Val-Gly and γ-Glu-Abu or a salt thereof (γ-Glu-Val-Gly or a salt thereof, γ-Glu-Abu or a salt thereof), tartaric acid or a salt thereof, and at least one selected from the group consisting of histidine and arginine or a salt thereof. For example, the manufacturing method of the present invention may include the addition of γ-Glu-Val-Gly or a salt thereof, tartaric acid or a salt thereof, and histidine or a salt thereof, or it may include the addition of γ-Glu-Val-Gly or a salt thereof, tartaric acid or a salt thereof, and arginine or a salt thereof. The manufacturing method of the present invention may include the addition of γ-Glu-Abu or a salt thereof, tartaric acid or a salt thereof, and histidine or a salt thereof, or it may include the addition of γ-Glu-Abu or a salt thereof, tartaric acid or a salt thereof, and arginine or a salt thereof.

[0101] In the manufacturing method of the present invention, the addition of (A), etc., can be carried out in the same manner as the addition of (A), etc., in the method of the present invention described above, and the preferred embodiments are also the same.

[0102] The manufacturing method of the present invention may, in addition to adding (A) or adding at least one selected from the group consisting of (A), (B), and (C), include other manufacturing steps as appropriate depending on the type of beverage, the type of raw materials, etc., as long as the objective of the present invention is not impaired.

[0103] The types of beverages that can be produced by the manufacturing method of the present invention are the same as the types of beverages in which the agent of the present invention can be used as described above, and the preferred embodiments are also the same.

[0104] According to the manufacturing method of the present invention, a beverage that has been given overdilution tolerance (i.e., a beverage that has overdilution tolerance) can be obtained. According to the manufacturing method of the present invention, a beverage that has overdilution tolerance and does not have any off-flavors can be obtained.

[0105] The present invention also provides a beverage to which (A) γ-glutamyl peptide or a salt thereof has been added (which may be referred to simply as "the beverage of the present invention" herein). In other words, the beverage of the present invention is a beverage containing added (A).

[0106] The (A) added to the beverage of the present invention (i.e., γ-glutamyl peptide or a salt thereof) is the same as the (A) contained in the agent of the present invention described above, and the preferred embodiment is also the same.

[0107] The beverage of the present invention may further contain, in addition to (A) (i.e., γ-glutamyl peptide or a salt thereof), at least one selected from the group consisting of (B) tartaric acid or a salt thereof, and (C) basic amino acids or salts thereof. In other words, the beverage of the present invention may further contain, in addition to the added (A), at least one selected from the group consisting of the added (B) and the added (C).

[0108] (B) (i.e., tartaric acid or a salt thereof) and (C) (i.e., a basic amino acid or a salt thereof) that can be added to the beverage of the present invention are the same as (B) and (C) that can be contained in the agent of the present invention as described above, and the preferred embodiments are also the same.

[0109] In one embodiment, the beverage of the present invention may further contain either (B) (i.e., tartaric acid or a salt thereof) or (C) (i.e., a basic amino acid or a salt thereof) in addition to (A) (i.e., γ-glutamyl peptide or a salt thereof). However, from the viewpoint of more effectively conferring overdilution tolerance, it is more preferable that both (B) and (C) are further added in addition to (A). In other words, it is particularly preferable that the beverage of the present invention contains all of (A), (B), and (C).

[0110] In one embodiment, the beverage of the present invention is further enriched by adding (B) (i.e., tartaric acid or a salt thereof) to (A) (i.e., γ-glutamyl peptide or a salt thereof). In this embodiment, (A) added to the beverage of the present invention may be at least one selected from the group consisting of compound (I) and compound (II), or a salt thereof, preferably at least one selected from the group consisting of γ-Glu-Val-Gly and γ-Glu-Abu, or a salt thereof (γ-Glu-Val-Gly or a salt thereof, γ-Glu-Abu, or a salt thereof). In other words, in one embodiment, the beverage of the present invention may be enriched by adding at least one selected from the group consisting of compound (I) and compound (II), or a salt thereof, and tartaric acid or a salt thereof, preferably at least one selected from the group consisting of γ-Glu-Val-Gly and γ-Glu-Abu, or a salt thereof (γ-Glu-Val-Gly or a salt thereof, γ-Glu-Abu, or a salt thereof), and tartaric acid or a salt thereof. For example, the beverage of the present invention may be to which at least γ-Glu-Val-Gly or a salt thereof and tartaric acid or a salt thereof are added, or it may be to which at least γ-Glu-Abu or a salt thereof and tartaric acid or a salt thereof are added.

[0111] In one embodiment, the beverage of the present invention is further enhanced by adding (C) (i.e., a basic amino acid or a salt thereof) to (A) (i.e., γ-glutamyl peptide or a salt thereof). In this case, (A) added to the beverage of the present invention may be at least one selected from the group consisting of compound (I) and compound (II), or a salt thereof, preferably at least one selected from the group consisting of γ-Glu-Val-Gly and γ-Glu-Abu, or a salt thereof (γ-Glu-Val-Gly or a salt thereof, γ-Glu-Abu or a salt thereof). In this case, (C) added to the beverage of the present invention may be at least one selected from the group consisting of histidine, arginine, and lysine, or a salt thereof, preferably at least one selected from the group consisting of histidine and arginine, or a salt thereof. In other words, the beverage of the present invention may, in one embodiment, be to which at least one selected from the group consisting of compound (I) and compound (II) or a salt thereof, and at least one selected from the group consisting of histidine, arginine, and lysine or a salt thereof, may be added. Preferably, at least one selected from the group consisting of γ-Glu-Val-Gly and γ-Glu-Abu or a salt thereof (γ-Glu-Val-Gly or a salt thereof, γ-Glu-Abu or a salt thereof), and at least one selected from the group consisting of histidine and arginine or a salt thereof, may be added. For example, the beverage of the present invention may be to which at least γ-Glu-Val-Gly or a salt thereof, and histidine or a salt thereof, may be added, or it may be to which at least γ-Glu-Val-Gly or a salt thereof, and arginine or a salt thereof, may be added. The beverage of the present invention may be further enriched with at least γ-Glu-Abu or a salt thereof, and histidine or a salt thereof, or it may be further enriched with at least γ-Glu-Abu or a salt thereof, and arginine or a salt thereof.

[0112] In one embodiment, the beverage of the present invention is further enriched by adding (B) (i.e., tartaric acid or a salt thereof) and (C) (i.e., a basic amino acid or a salt thereof) to (A) (i.e., γ-glutamyl peptide or a salt thereof). In this case, (A) added to the beverage of the present invention may be at least one selected from the group consisting of compound (I) and compound (II), or a salt thereof, preferably at least one selected from the group consisting of γ-Glu-Val-Gly and γ-Glu-Abu, or a salt thereof (γ-Glu-Val-Gly or a salt thereof, γ-Glu-Abu or a salt thereof). In this case, (C) added to the beverage of the present invention may be at least one selected from the group consisting of histidine, arginine, and lysine, or a salt thereof, preferably at least one selected from the group consisting of histidine and arginine, or a salt thereof. In other words, the beverage of the present invention may, in one embodiment, be to which at least one selected from the group consisting of compound (I) and compound (II) or a salt thereof, tartaric acid or a salt thereof, and at least one selected from the group consisting of histidine, arginine and lysine or a salt thereof are added, preferably at least one selected from the group consisting of γ-Glu-Val-Gly and γ-Glu-Abu or a salt thereof (γ-Glu-Val-Gly or a salt thereof, γ-Glu-Abu or a salt thereof), tartaric acid or a salt thereof, and at least one selected from the group consisting of histidine and arginine or a salt thereof are added. For example, the beverage of the present invention may be to which at least γ-Glu-Val-Gly or a salt thereof, tartaric acid or a salt thereof, and histidine or a salt thereof are added, or it may be to which at least γ-Glu-Val-Gly or a salt thereof, tartaric acid or a salt thereof, and arginine or a salt thereof are added. The beverage of the present invention may be further enriched with at least γ-Glu-Abu or a salt thereof, tartaric acid or a salt thereof, and histidine or a salt thereof, or it may be further enriched with at least γ-Glu-Abu or a salt thereof, tartaric acid or a salt thereof, and arginine or a salt thereof.

[0113] The amount of (A) (i.e., γ-glutamyl peptide or its salt) added to the beverage of the present invention may be the same as the amount of (A) added to the beverage using the agent of the present invention described above. Specifically, the amount of (A) added to the beverage of the present invention may be the same as the specific ratios described above for the agent of the present invention, both in terms of the weight of the beverage before overdilution and the weight of the beverage after overdilution.

[0114] If the beverage of the present invention has at least (B) (i.e., tartaric acid or a salt thereof) added to (A), the amount of (B) added to the beverage of the present invention may be the same as the amount of (B) added to the beverage using the agent of the present invention described above. Specifically, the ratio of the amount of (B) added to the beverage of the present invention to the weight of the beverage at the time of consumption before overdilution and to the weight of the beverage at the time of consumption after overdilution may be the same as the specific ratios described above for the agent of the present invention. Furthermore, the weight ratio of the amount of (A) to the amount of (B) added to the beverage of the present invention may be the same as the specific weight ratio of the amount of (A) to the amount of (B) added to the beverage described above for the agent of the present invention.

[0115] If the beverage of the present invention has at least (C) (i.e., a basic amino acid or a salt thereof) added to (A), the amount of (C) added to the beverage of the present invention may be the same as the amount of (C) added to the beverage using the agent of the present invention described above. Specifically, the ratio of the amount of (C) added to the beverage of the present invention to the weight of the beverage at the time of consumption before overdilution and to the weight of the beverage at the time of consumption after overdilution may be the same as the specific ratios described above for the agent of the present invention. Furthermore, the weight ratio of the amount of (A) to the amount of (C) added to the beverage of the present invention may be the same as the specific weight ratio of the amount of (A) to the amount of (C) added to the beverage described above for the agent of the present invention.

[0116] If the beverage of the present invention has (B) and (C) added in addition to (A), the weight ratio of the amount of (B) to the amount of (C) added to the beverage of the present invention may be the same as the specific weight ratio of the amount of (B) to the amount of (C) added to the beverage as described above with respect to the agent of the present invention.

[0117] The method for producing the beverage of the present invention is not particularly limited, and the beverage of the present invention can be produced by methods known in the present invention or by methods similar thereto. For example, the beverage of the present invention can be produced by the method of production of the present invention described above.

[0118] The beverage of the present invention may have tolerance to overdilution. In one embodiment, the beverage of the present invention may have tolerance to overdilution and may not have any off-flavors.

[0119] The present invention will be described in more detail in the following examples, but the present invention is not limited in any way by these examples. In this specification, "%" and "ppm" refer to "weight percent" and "weight ppm," respectively, unless otherwise specified. [Examples]

[0120] The γ-Glu-Val-Gly, L-histidine, and L-arginine used in this embodiment are all manufactured by Ajinomoto Co., Inc. For the γ-Glu-Abu-containing yeast extract (containing 8% γ-Glu-Abu), a product manufactured by Asahi Group Foods Ltd. (product name: Savorboost KYE) was used. Unless otherwise specified, other beverage ingredients, materials, reagents, etc., are readily available or can be prepared according to methods commonly practiced in this art, or are commercially available.

[0121] <Test Example 1> (Preparation of orange beverage as a positive control) Two parts by weight of powdered orange beverage (MID® Laranja, manufactured by Ajinomoto Brazil) were dissolved in 100 parts by weight of deionized water (the amount according to the preparation method indicated on the product packaging of the powdered orange beverage). The resulting orange beverage was used as the positive control for this study (hereinafter also referred to as the "positive control orange beverage").

[0122] (Preparation of orange beverage for negative control 1) Two parts by weight of powdered orange beverage (MID® Laranja, manufactured by Ajinomoto Brazil) were dissolved in 120 parts by weight of deionized water. The resulting orange beverage was used as one of the negative controls in this study (hereinafter also referred to as "Negative Control 1 Orange Beverage").

[0123] (Preparation of orange beverage for negative control 2) Two parts by weight of powdered orange beverage (MID® Laranja, manufactured by Ajinomoto Brazil) were dissolved in 130 parts by weight of deionized water. The resulting orange beverage was used as one of the negative controls in this study (hereinafter also referred to as "Negative Control 2 Orange Beverage").

[0124] (Preparation of orange beverage for negative control 3) Two parts by weight of powdered orange beverage (MID® Laranja, manufactured by Ajinomoto Brazil) were dissolved in 140 parts by weight of deionized water. The resulting orange beverage was used as one of the negative controls in this study (hereinafter also referred to as "Negative Control 3 Orange Beverage").

[0125] (Preparation of the beverages in Examples 1-3) γ-Glu-Val-Gly was added to the positive control orange beverage in the amounts shown in Table 1 (percentage of each beverage prepared in Examples 1-3) and dissolved to prepare the beverages of Examples 1-3.

[0126] [Table 1]

[0127] (Preparation of beverages in Examples 4-6) γ-Glu-Val-Gly, tartaric acid, and L-histidine were added to the positive control orange beverage in the amounts shown in Table 2 below (percentages relative to each beverage in Examples 4-6 after preparation) and dissolved to prepare the beverages of Examples 4-6.

[0128] [Table 2]

[0129] (Preparation of beverages in Examples 7-9) γ-Glu-Val-Gly, tartaric acid, and L-arginine were added to the positive control orange beverage in the amounts shown in Table 3 (percentages relative to each beverage in Examples 7-9 after preparation) and dissolved to prepare the beverages of Examples 7-9.

[0130] [Table 3]

[0131] (Preparation of the beverages in Comparative Examples 1-3) Orange flavoring (manufactured by Hasegawa Fragrance Co., Ltd.) was added to the positive control orange beverage in the amounts shown in Table 4 below (percentage relative to each of the beverages in Comparative Examples 1-3 after preparation) and dissolved to prepare the beverages of Comparative Examples 1-3.

[0132] [Table 4]

[0133] (Evaluation of off-flavors in beverages) A professional panel consisting of three trained panelists (hereinafter also referred to as "Panelist A" through "Panelist C") consumed the beverages of Examples 1-9 and Comparative Examples 1-3 and performed a sensory evaluation of the presence and degree of off-flavors in each beverage. The presence and degree of off-flavors in each beverage were evaluated on a three-point scale (○, △, ×) based on the following criteria. [Evaluation scale for off-flavors] ○: No difference from the positive control orange beverage (no off-flavor). △: Slightly odd. ×: There is a distinct off-flavor.

[0134] The evaluation results are shown in Table 5 below.

[0135] [Table 5]

[0136] As shown in Table 5, none of the beverages in Examples 1-9 had any off-flavors. On the other hand, two panelists felt something was off with the beverage in Comparative Example 3. Panelist A commented that it tasted sour, while Panelist B commented that it had a stimulating sensation on the tongue.

[0137] (Evaluation of flavor intensity of beverage before overdilution) A professional panel consisting of three trained panelists (Panelist A to Panelist C) consumed the beverages of Examples 1-9 and Comparative Examples 1-3 and performed a sensory evaluation of the flavor intensity of each beverage. The flavor intensity of the beverages was evaluated by scoring them in 0.1-point increments based on the following scale. Based on the following scale, the flavor intensity of the positive control orange beverage, negative control 2 orange beverage, and negative control 3 orange beverage was evaluated as follows: positive control orange beverage: 5 points, negative control 2 orange beverage: 2.5 points, and negative control 3 orange beverage: 2 points. The three panelists (Panelist A through Panelist C) who make up the expert panel shared a common understanding of the flavor intensity of orange beverages and were pre-trained to ensure that they had a shared understanding among themselves regarding how much the flavor intensity needs to change for a score to fluctuate by 0.1 points on the scale below. [Flavor intensity evaluation scale] 5 points: Flavor intensity is considerably stronger than the orange beverage in Negative Control 1. 4 points: Flavor intensity is slightly stronger than the orange beverage in Negative Control 1. 3 points: Flavor intensity equivalent to the orange beverage in Negative Control 1. 2 points: Flavor intensity is slightly weaker than the orange beverage in Negative Control 1. 1 point: Flavor intensity is considerably weaker than the orange beverage in Negative Control 1.

[0138] The evaluation results are shown in Tables 6-8 below.

[0139] (Evaluation of flavor intensity of beverages after overdilution) After over-diluting the beverages of Examples 1-9 and Comparative Examples 1-3 as described below, a professional panel consisting of three trained panelists (Panelist A to Panelist C) tasted each beverage (the over-diluted beverages of Examples 1-9 and Comparative Examples 1-3) and performed a sensory evaluation of the flavor intensity of each beverage. The flavor intensity of the beverage after overdilution was evaluated by scoring it in 0.1-point increments based on the scale described above.

[0140] [Method for over-diluting the beverage of Example 1, the beverage of Example 4, the beverage of Example 7, and the beverage of Comparative Example 1] The beverage was overdiluted by adding 20 parts by weight of deionized water to 102 parts by weight of the beverage. The amount of γ-Glu-Val-Gly added to the beverages in Examples 1, 4, and 7 was 2 ppm by weight relative to the weight of each beverage after overdilution. The amount of tartaric acid added to the beverages in Examples 4 and 7 was 5 ppm by weight relative to the weight of each beverage after overdilution. The amount of L-histidine added to the beverage in Example 4 was 2 ppm by weight relative to the weight of the beverage after overdilution. The amount of L-arginine added to the beverage in Example 7 was 1 ppm by weight relative to the weight of the beverage after overdilution. The amount of orange flavoring added to the beverage in Comparative Example 1 was 0.01% by weight relative to the weight of the beverage after overdilution.

[0141] [Method for over-diluting the beverage of Example 2, the beverage of Example 5, the beverage of Example 8, and the beverage of Comparative Example 2] The beverage was overdiluted by adding 30 parts by weight of deionized water to 102 parts by weight of the beverage. The amount of γ-Glu-Val-Gly added to the beverages in Examples 2, 5, and 8 was 2 ppm by weight relative to the weight of each beverage after overdilution. The amount of tartaric acid added to the beverages in Examples 5 and 8 was 5 ppm by weight relative to the weight of each beverage after overdilution. The amount of L-histidine added to the beverage in Example 5 was 2 ppm by weight relative to the weight of the beverage after overdilution. The amount of L-arginine added to the beverage in Example 8 was 1 ppm by weight relative to the weight of the beverage after overdilution. The amount of orange flavoring added to the beverage in Comparative Example 2 was 0.01% by weight relative to the weight of the beverage after overdilution.

[0142] [Method for over-diluting the beverage of Example 3, the beverage of Example 6, the beverage of Example 9, and the beverage of Comparative Example 3] The beverage was overdiluted by adding 40 parts by weight of deionized water to 102 parts by weight of the beverage. The amount of γ-Glu-Val-Gly added to the beverages in Examples 3, 6, and 9 was 2 ppm by weight relative to the weight of each beverage after overdilution. The amount of tartaric acid added to the beverages in Examples 6 and 9 was 5 ppm by weight relative to the weight of each beverage after overdilution. The amount of L-histidine added to the beverage in Example 6 was 2 ppm by weight relative to the weight of the beverage after overdilution. The amount of L-arginine added to the beverage in Example 9 was 1 ppm by weight relative to the weight of the beverage after overdilution. The amount of orange flavoring added to the beverage in Comparative Example 3 was 0.01% by weight relative to the weight of the beverage after overdilution.

[0143] The evaluation results are shown in Tables 6-8 below. The "difference in scores before and after overdilution" shown in Tables 6-8 was calculated by subtracting the score after overdilution from the score before overdilution.

[0144] [Table 6]

[0145] [Table 7]

[0146] [Table 8]

[0147] As shown in Table 6, the average difference in scores before and after overdilution of the beverages in Examples 1, 4, and 7 was 1.40 points, 0.97 points, and 1.00 points, respectively. As mentioned above, the flavor intensity score of the positive control orange beverage was 5 points, and the flavor intensity score of the negative control 1 orange beverage, which was overdiluted to the same extent as the beverages in Examples 1, 4, and 7, was 3 points. Therefore, the difference between these scores is 2 points. Specifically, while the positive control orange beverage saw a 2-point decrease in flavor intensity score when overdiluted to the same extent as the beverages in Examples 1, 4, and 7, the beverage in Example 1 with added γ-Glu-Val-Gly, the beverage in Example 4 with added γ-Glu-Val-Gly, tartaric acid, and L-histidine, and the beverage in Example 7 with added γ-Glu-Val-Gly, tartaric acid, and L-arginine all showed a decrease in flavor intensity score due to overdilution of less than 2 points (1.40 points, 0.97 points, and 1.00 points). Therefore, it was confirmed that adding γ-Glu-Val-Gly to a beverage, or adding γ-Glu-Val-Gly, tartaric acid, and L-histidine or L-arginine, can suppress the decrease in flavor intensity due to overdilution. On the other hand, the difference in the score of the beverage in Comparative Example 1, which had orange flavoring added, before and after overdilution was 2.23 points, indicating that the decrease in flavor intensity due to overdilution could not be suppressed even with the addition of orange flavoring. Furthermore, as shown in Table 7, the average difference in scores before and after overdilution of the beverages in Examples 2, 5, and 8 was 1.86 points, 1.70 points, and 1.87 points, respectively. As stated above, the flavor intensity score of the positive control orange beverage was 5 points, and the flavor intensity score of the negative control orange beverage 2, which was overdiluted to the same extent as the beverages in Examples 2, 5, and 8, was 2.5 points. Therefore, the difference between these scores is 2.5 points. In other words, while the positive control orange beverage saw a 2.5-point decrease in flavor intensity when overdiluted to the same extent as the beverages in Examples 2, 5, and 8, the beverage in Example 2 with added γ-Glu-Val-Gly, the beverage in Example 5 with added γ-Glu-Val-Gly, tartaric acid, and L-histidine, and the beverage in Example 8 with added γ-Glu-Val-Gly, tartaric acid, and L-arginine all showed a decrease in flavor intensity due to overdilution of less than 2.5 points (1.86, 1.70, and 1.87, respectively). Therefore, it was confirmed that adding γ-Glu-Val-Gly to a beverage, or adding γ-Glu-Val-Gly, tartaric acid, and L-histidine or L-arginine, can suppress the decrease in flavor intensity due to overdilution. On the other hand, the difference in the score of the beverage in Comparative Example 2, which had orange flavoring added, before and after overdilution was 2.60 points, indicating that the decrease in flavor intensity due to overdilution could not be suppressed even with the addition of orange flavoring. Furthermore, as shown in Table 8, the average difference in scores before and after overdilution of the beverages in Examples 3, 6, and 9 was 2.50 points, 2.50 points, and 2.47 points, respectively. As mentioned above, the flavor intensity score of the positive control orange beverage was 5 points, and the flavor intensity score of the negative control orange beverage 3, which was overdiluted to the same extent as the beverages in Examples 3, 6, and 9, was 2 points. Therefore, the difference between these scores is 3 points. Specifically, while the positive control orange beverages showed a 3-point decrease in flavor intensity when overdiluted to the same extent as the beverages in Examples 3, 6, and 9, the beverage in Example 3 with added γ-Glu-Val-Gly, the beverage in Example 6 with added γ-Glu-Val-Gly, tartaric acid, and L-histidine, and the beverage in Example 9 with added γ-Glu-Val-Gly, tartaric acid, and L-arginine all showed a decrease in flavor intensity due to overdilution of less than 3 points (2.50 points, 2.50 points, and 2.47 points). Therefore, it was confirmed that adding γ-Glu-Val-Gly to beverages, or adding γ-Glu-Val-Gly, tartaric acid, and L-histidine or L-arginine, can suppress the decrease in flavor intensity due to overdilution. On the other hand, the difference in the score of the beverage in Comparative Example 3, which had orange flavoring added, before and after overdilution was 3.54 points, indicating that the decrease in flavor intensity due to overdilution could not be suppressed even with the addition of orange flavoring.

[0148] <Test Example 2> (Preparation of a positive control cocoa beverage) 24 parts by weight of powdered cocoa beverage (Morinaga & Co., Ltd.'s "Milk Cocoa") were dissolved in 140 parts by weight of ion-exchanged water (the amount according to the preparation method indicated on the product packaging of the powdered cocoa beverage). The resulting cocoa beverage was used as one of the positive controls in this study (hereinafter also referred to as the "positive control cocoa beverage").

[0149] (Preparation of a negative control cocoa beverage) 24 parts by weight of powdered cocoa beverage (Morinaga & Co., Ltd.'s "Milk Cocoa") were dissolved in 168 parts by weight of deionized water. The resulting cocoa beverage was used as one of the negative controls in this study (hereinafter also referred to as the "negative control cocoa beverage").

[0150] (Preparation of a positive control sports drink) 7.4 parts by weight of powdered sports drink (Pocari Sweat Powder, manufactured by Otsuka Pharmaceutical Co., Ltd.) was dissolved in 100 parts by weight of ion-exchanged water (the amount according to the preparation method indicated on the product packaging of the powdered sports drink). The resulting sports drink was used as one of the positive controls in this study (hereinafter also referred to as the "positive control sports drink").

[0151] (Preparation of negative control sports drink) 7.4 parts by weight of powdered sports drink (Pocari Sweat Powder, manufactured by Otsuka Pharmaceutical Co., Ltd.) was dissolved in 120 parts by weight of deionized water. The resulting sports drink was used as one of the negative controls in this study (hereinafter also referred to as the "negative control sports drink").

[0152] (Preparation of citrus beverage as a positive control) 2.5 parts by weight of concentrated citrus beverage (Kraft Heinz "Mio Liquid Water Enhancer Orange Tangerine (MiO VITAMINS)") was mixed with 113.5 parts by weight of deionized water (the amount according to the preparation method indicated on the product packaging of the concentrated citrus beverage). The resulting citrus beverage was used as one of the positive controls in this study (hereinafter also referred to as the "positive control citrus beverage").

[0153] (Preparation of citrus beverage for negative control) 2.5 parts by weight of concentrated citrus beverage (Kraft Heinz "Mio Liquid Water Enhancer Orange Tangerine (MiO VITAMINS)") was mixed with 136.2 parts by weight of deionized water. The resulting citrus beverage was used as one of the negative controls in this study (hereinafter also referred to as the "negative control citrus beverage").

[0154] (Positive control coffee beverage) A packaged milk-based coffee beverage (Mount Rainier Cafe Latte, manufactured by Morinaga Milk Industry Co., Ltd.) was used as one of the positive controls in this study (hereinafter also referred to as the "positive control coffee beverage").

[0155] (Preparation of negative control coffee beverage) 100 parts by weight of a packaged milk-based coffee beverage (Mount Rainier Cafe Latte, manufactured by Morinaga Milk Industry Co., Ltd.) was mixed with 20 parts by weight of deionized water and used as one of the negative controls in this study (hereinafter also referred to as the "negative control coffee beverage").

[0156] (Preparation of the beverages in Examples 10-13) Various beverages (cocoa beverage, sports drink, citrus beverage, coffee beverage) were used as positive controls. γ-Glu-Val-Gly, tartaric acid, and L-histidine were added and dissolved in the amounts shown in Table 9 below (percentages relative to each beverage in Examples 10-13 after preparation) to prepare the beverages of Examples 10-13.

[0157] [Table 9]

[0158] (Evaluation of off-flavors in beverages) A professional panel consisting of three trained panelists (Panelist A to Panelist C) tasted the beverages from Examples 10 to 13 and performed a sensory evaluation of the presence and degree of off-flavors in each beverage. The presence and degree of off-flavors in each beverage were evaluated on a three-point scale (○, △, ×) based on the following criteria. [Evaluation scale for off-flavors] ○: No difference from the various beverages used as positive control (cocoa drinks, sports drinks, citrus drinks, coffee drinks) (no off-flavor). △: Slightly odd. ×: There is a distinct off-flavor.

[0159] The evaluation results are shown in Table 10 below.

[0160] [Table 10]

[0161] As shown in Table 10, none of the beverages in Examples 10-13 had any off-flavors.

[0162] (Evaluation of flavor intensity of beverage before overdilution) A professional panel consisting of three trained panelists (Panelist A to Panelist C) consumed the beverages from Examples 10 to 13 and performed a sensory evaluation of the flavor intensity of each beverage. The flavor intensity of the beverages was evaluated by scoring them in 0.1-point increments based on the following scale. When the various positive control beverages (cocoa beverage, sports drink, citrus beverage, coffee beverage) were evaluated based on the following scale, all scored 5 points. The three panelists (Panelist A through Panelist C) who make up the expert panel share a common understanding of the flavor intensity of various beverages (cocoa drinks, sports drinks, citrus drinks, and coffee drinks), and were pre-trained to ensure that they have a common understanding among themselves regarding how much the flavor intensity needs to change for a score to fluctuate by 0.1 points on the scale below. [Flavor intensity evaluation scale (the type of beverage used for negative control should be the same as the beverage being evaluated)] 5 points: Flavor intensity is considerably stronger than the negative control beverages (cocoa drink, sports drink, citrus drink, coffee drink). 4 points: Flavor intensity is slightly stronger than the various beverages used as negative control. 3 points: Flavor intensity equivalent to various beverages used as negative control. Points 2: Flavor intensity is slightly weaker than the various beverages used as negative control. 1 point: Flavor intensity is considerably weaker than the various beverages used as negative control.

[0163] The evaluation results are shown in Table 11 below.

[0164] (Evaluation of flavor intensity of beverages after overdilution) After over-diluting each of the beverages from Examples 10-13 as described below, a professional panel consisting of three trained panelists (Panelist A to Panelist C) tasted each beverage (the over-diluted beverages from Examples 10-13) and performed a sensory evaluation of the flavor intensity of each beverage. The flavor intensity of the beverage after overdilution was evaluated by scoring it in 0.1-point increments based on the scale described above.

[0165] [Method for over-diluting beverages in Examples 10-13] Each beverage was overdiluted by adding 28 parts by weight of deionized water to 164 parts by weight of the beverage in Example 10, 20 parts by weight of deionized water to 107.4 parts by weight of the beverage in Example 11, 22.7 parts by weight of deionized water to 116 parts by weight of the beverage in Example 12, and 20 parts by weight of deionized water to 100 parts by weight of the beverage in Example 13. The amount of γ-Glu-Val-Gly added to the beverages in Examples 10-13 was 2 ppm by weight relative to the weight of each beverage after overdilution. The amount of tartaric acid added to the beverages in Examples 10-13 was 5 ppm by weight relative to the weight of each beverage after overdilution. The amount of L-histidine added to the beverages in Examples 10-13 was 2 ppm by weight relative to the weight of each beverage after overdilution.

[0166] The evaluation results are shown in Table 11 below. The "difference in scores before and after overdilution" shown in Table 11 was calculated by subtracting the score after overdilution from the score before overdilution.

[0167] [Table 11]

[0168] As shown in Table 11, the average difference in scores before and after overdilution of the beverages in Examples 10-13 was 1.57 to 1.74 points on average. As mentioned above, the flavor intensity score of the various beverages in the positive control was 5 points, and the score of the various beverages in the negative control, which were overdiluted to the same extent as the beverages in Examples 10-13, was 3 points, so the difference in these scores is 2 points. In other words, the flavor intensity score of the various beverages in the positive control decreased by 2 points when overdiluted to the same extent as the beverages in Examples 10-13, while the beverages in Examples 10-13, to which γ-Glu-Val-Gly, tartaric acid, and L-histidine or L-arginine were added, all showed a decrease in flavor intensity score of less than 2 points (1.57 to 1.74 points) due to overdilution. Therefore, it was confirmed that adding γ-Glu-Val-Gly, tartaric acid, and L-histidine or L-arginine to the beverage can suppress the decrease in flavor intensity due to overdilution.

[0169] <Test Example 3> A beverage was prepared in the same manner as the orange beverage used as negative control 1 in Test Example 1. The amounts of γ-Glu-Val-Gly, tartaric acid, L-histidine, or L-arginine shown in Tables 12-15 below were added and dissolved, and these were used as samples for this test. The amounts of γ-Glu-Val-Gly, tartaric acid, L-histidine, or L-arginine shown in Tables 12-15 represent the percentage of the beverage's weight after the addition. Next, each beverage was consumed by a professional panel consisting of three trained panelists (Panelist A to Panelist C), and a sensory evaluation of the flavor intensity of each beverage was performed. The flavor intensity of the beverages was evaluated using the same scale as in Test Example 1, with scores assigned in 0.1-point increments. The evaluation results are shown in Tables 12-15 below.

[0170] [Table 12]

[0171] [Table 13]

[0172] [Table 14]

[0173] [Table 15]

[0174] As is clear from the results shown in Tables 12-15, the flavor intensity of the orange beverage in negative control 1 was improved by adding specific amounts of γ-Glu-Val-Gly, tartaric acid, L-histidine, or L-arginine, respectively.

[0175] <Test Example 4> (Preparation of test samples) A beverage was prepared in the same manner as the orange beverage used as negative control 1 in Test Example 1. γ-Glu-Val-Gly and tartaric acid were added to this beverage, dissolved, and used as one of the test samples. The amounts of γ-Glu-Val-Gly and tartaric acid added to the beverage were 2 ppm by weight (γ-Glu-Val-Gly) and 5 ppm by weight (tartaric acid), relative to the weight of the beverage after addition.

[0176] A beverage was prepared in the same manner as the orange beverage used as negative control 1 in Test Example 1. γ-Glu-Val-Gly and L-histidine were added to this beverage and dissolved, and used as one of the test samples. The amounts of γ-Glu-Val-Gly and L-histidine added to the beverage were 2 ppm by weight (γ-Glu-Val-Gly) and 2 ppm by weight (L-histidine) relative to the weight of the beverage after addition.

[0177] A beverage was prepared in the same manner as the orange beverage used as negative control 1 in Test Example 1. γ-Glu-Val-Gly and L-arginine were added to this beverage, dissolved, and used as one of the test samples. The amounts of γ-Glu-Val-Gly and L-arginine added to the beverage were 2 ppm by weight (γ-Glu-Val-Gly) and 1 ppm by weight (L-arginine), relative to the weight of the beverage after addition.

[0178] A beverage was prepared in the same manner as the orange beverage used as negative control 1 in Test Example 1. γ-Glu-Val-Gly, tartaric acid, and L-histidine were added to this beverage, dissolved, and used as one of the test samples. The amounts of γ-Glu-Val-Gly, tartaric acid, and L-histidine added to the beverage were 2 ppm by weight (γ-Glu-Val-Gly), 5 ppm by weight (tartaric acid), and 2 ppm by weight (L-histidine), relative to the weight of the beverage after addition.

[0179] A beverage was prepared in the same manner as the orange beverage used as negative control 1 in Test Example 1. γ-Glu-Val-Gly, tartaric acid, and L-arginine were added to this beverage, dissolved, and used as one of the test samples. The amounts of γ-Glu-Val-Gly, tartaric acid, and L-arginine added to the beverage were 2 ppm by weight (γ-Glu-Val-Gly), 5 ppm by weight (tartaric acid), and 1 ppm by weight (L-arginine), relative to the weight of the beverage after addition.

[0180] (Evaluation of the flavor intensity of beverages) A professional panel consisting of three trained panelists (Panelist A to Panelist C) tasted each of the above test samples and performed a sensory evaluation of the flavor intensity of each beverage. The flavor intensity of the beverages was evaluated by scoring them in 0.1-point increments using the same scale as in Test Example 1. The evaluation results are shown in Tables 16 and 17 below.

[0181] [Table 16]

[0182] [Table 17]

[0183] As is clear from the results shown in Tables 16 and 17, the flavor intensity of all beverages to which γ-Glu-Val-Gly and one or more selected from the group consisting of tartaric acid, L-histidine, and L-arginine were added was improved.

[0184] [Test Example 5] (Preparation of Beverages of Examples 14 to 16) Beverages were prepared in the same manner as the orange beverage of the positive control in Test Example 1, and γ-Glu-Abu-containing yeast extract, tartaric acid, and L-histidine were added to the beverages and dissolved in the amounts shown in Table 18 below (ratios to the respective beverages of Examples 14 to 16 after preparation), and the beverages of Examples 14 to 16 were prepared respectively.

[0185] [Table 18] [[ID=2)3]] [[ID=)4]]

[0186] (Preparation of Beverages of Examples 17 to 19) Beverages were prepared in the same manner as the orange beverage of the positive control in Test Example 1, and γ-Glu-Abu-containing yeast extract, tartaric acid, and L-arginine were added to the beverages and dissolved in the amounts shown in Table 19 below (ratios to the respective beverages of Examples 17 to 19 after preparation), and the beverages of Examples 17 to 19 were prepared respectively.

[0187] [Table 19]

[0188] (Preparation of Beverages of Comparative Examples 4 to 6) A beverage was prepared in the same manner as the positive control orange beverage in Test Example 1. Orange flavoring (manufactured by Hasegawa Fragrance Co., Ltd.) was added to the beverage in the amounts shown in Table 20 (percentage of each beverage in Comparative Examples 4-6 after preparation) and dissolved to prepare the beverages of Comparative Examples 4-6.

[0189] [Table 20]

[0190] (Evaluation of off-flavors in beverages) A professional panel consisting of three trained panelists (hereinafter also referred to as "Panelist A" through "Panelist C") consumed the beverages of Examples 14-19 and Comparative Examples 4-6, and performed a sensory evaluation of the presence and degree of off-flavors in each beverage based on the same scale as in Test Example 1. The evaluation results are shown in Table 21 below.

[0191] [Table 21]

[0192] As shown in Table 21, none of the beverages in Examples 14-19 had any off-flavors. On the other hand, two panelists felt something was off with the beverage in Comparative Example 6. Panelist A commented that it tasted sour, while Panelist B commented that it had a stimulating sensation on the tongue.

[0193] (Evaluation of flavor intensity of beverage before overdilution) A professional panel consisting of three trained panelists (Panelist A to Panelist C) consumed the beverages of Examples 14-19 and Comparative Examples 4-6, and performed a sensory evaluation of the flavor intensity of each beverage based on the same scale as in Test Example 1. The evaluation results are shown in Tables 22-24 below.

[0194] (Evaluation of flavor intensity of beverages after overdilution) After over-diluting the beverages of Examples 14-19 and Comparative Examples 4-6 as described below, a professional panel consisting of three trained panelists (Panelist A to Panelist C) tasted each beverage (the over-diluted beverages of Examples 14-19 and Comparative Examples 4-6) and performed a sensory evaluation of the flavor intensity of each beverage based on the same scale as in Test Example 1.

[0195] [Method for over-diluting the beverage of Example 14, the beverage of Example 17, and the beverage of Comparative Example 4] The beverage was overdiluted by adding 20 parts by weight of deionized water to 102 parts by weight of the beverage. The amount of γ-Glu-Abu-containing yeast extract added to the beverages in Examples 14 and 17 was 2 ppm by weight relative to the weight of each beverage after overdilution. The amount of tartaric acid added to the beverages in Examples 14 and 17 was 5 ppm by weight relative to the weight of each beverage after overdilution. The amount of L-histidine added to the beverage in Example 14 was 2 ppm by weight relative to the weight of the beverage after overdilution. The amount of L-arginine added to the beverage in Example 17 was 1 ppm by weight relative to the weight of the beverage after overdilution. The amount of orange flavoring added to the beverage in Comparative Example 4 was 0.01% by weight relative to the weight of the beverage after overdilution.

[0196] [Method for over-diluting the beverage of Example 15, the beverage of Example 18, and the beverage of Comparative Example 5] The beverage was overdiluted by adding 30 parts by weight of deionized water to 102 parts by weight of the beverage. The amount of γ-Glu-Abu-containing yeast extract added to the beverages in Examples 15 and 18 was 2 ppm by weight relative to the weight of each beverage after overdilution. The amount of tartaric acid added to the beverages in Examples 15 and 18 was 5 ppm by weight relative to the weight of each beverage after overdilution. The amount of L-histidine added to the beverage in Example 15 was 2 ppm by weight relative to the weight of the beverage after overdilution. The amount of L-arginine added to the beverage in Example 18 was 1 ppm by weight relative to the weight of the beverage after overdilution. The amount of orange flavoring added to the beverage in Comparative Example 5 was 0.01% by weight relative to the weight of the beverage after overdilution.

[0197] [Method for over-diluting the beverage of Example 16, the beverage of Example 19, and the beverage of Comparative Example 6] To 102 parts by weight of the beverage, 40 parts by weight of ion-exchanged water was added to over-dilute the beverage. The amount of γ-Glu-Abu-containing yeast extract added to the beverages of Examples 16 and 19 is 2 ppm by weight based on the weight of each beverage after over-dilution. The amount of tartaric acid added to the beverages of Examples 16 and 19 is 5 ppm by weight based on the weight of each beverage after over-dilution. The amount of L-histidine added to the beverage of Example 16 is 2 ppm by weight based on the weight of the beverage after over-dilution. The amount of L-arginine added to the beverage of Example 19 is 1 ppm by weight based on the weight of the beverage after over-dilution. The amount of orange flavor added to the beverage of Comparative Example 6 is 0.01% by weight based on the weight of the beverage after over-dilution.

[0198] The evaluation results are shown in Tables 22 to 24 below, respectively. The "difference in scores before and after over-dilution" shown in Tables 22 to 24 was calculated by subtracting the score after over-dilution from the score before over-dilution.

[0199]

Table 22

[0200]

Table 23

[0201]

Table 24

[0202] As shown in Table 22, the difference (average) in the scores of the beverages in Examples 14 and 17 before and after overdilution was 0.97 points in both cases. As described above (Test Example 1), the flavor intensity score of the positive control orange beverage was 5 points, and the flavor intensity score of the negative control 1 orange beverage, which was overdiluted to the same extent as the beverages in Examples 14 and 17, was 3 points, so the difference between these scores is 2 points. In other words, the flavor intensity score of the positive control orange beverage decreased by 2 points when overdiluted to the same extent as the beverages in Examples 14 and 17, while the beverage in Example 14, to which γ-Glu-Abu-containing yeast extract, tartaric acid, and L-histidine were added, and the beverage in Example 17, to which γ-Glu-Abu-containing yeast extract, tartaric acid, and L-arginine were added, both showed a decrease in flavor intensity score of less than 2 points (0.97 points) due to overdilution. Therefore, it was confirmed that the decrease in flavor intensity due to overdilution can be suppressed by adding γ-Glu-Abu-containing yeast extract, tartaric acid, and L-histidine or L-arginine to the beverage. On the other hand, the difference in the score before and after overdilution of the beverage in Comparative Example 4, to which orange flavoring was added, was 2.23 points, indicating that the decrease in flavor intensity due to overdilution could not be suppressed even with the addition of orange flavoring. Furthermore, as shown in Table 23, the difference (average) in scores before and after overdilution of the beverages in Examples 15 and 18 was 1.37 points and 1.30 points, respectively. As described above (Test Example 1), the flavor intensity score of the positive control orange beverage was 5 points, and the flavor intensity score of the negative control 2 orange beverage, which was overdiluted to the same extent as the beverages in Examples 15 and 18, was 2.5 points. Therefore, the difference between these scores is 2.5 points. In other words, while the positive control orange beverage saw a 2.5-point decrease in flavor intensity score when overdiluted to the same extent as the beverages in Examples 15 and 18, the beverage in Example 15, to which γ-Glu-Abu-containing yeast extract, tartaric acid, and L-histidine were added, and the beverage in Example 18, to which γ-Glu-Abu-containing yeast extract, tartaric acid, and L-arginine were added, both showed a decrease in flavor intensity score due to overdilution of less than 2.5 points (1.37 points and 1.30 points). Therefore, it was confirmed that the decrease in flavor intensity due to overdilution can be suppressed by adding γ-Glu-Abu-containing yeast extract, tartaric acid, and L-histidine or L-arginine to the beverage. On the other hand, the difference in score before and after overdilution of the beverage in Comparative Example 5, to which orange flavoring was added, was 2.60 points, indicating that the decrease in flavor intensity due to overdilution could not be suppressed even with the addition of orange flavoring. Furthermore, as shown in Table 24, the difference (average) in the scores of the beverages in Examples 16 and 19 before and after overdilution was 1.80 points and 1.84 points, respectively. As described above (Test Example 1), the flavor intensity score of the positive control orange beverage was 5 points, and the flavor intensity score of the negative control orange beverage 3, which was overdiluted to the same extent as the beverages in Examples 16 and 19, was 2 points, so the difference between these scores is 3 points. In other words, the flavor intensity score of the positive control orange beverage decreased by 3 points when overdiluted to the same extent as the beverages in Examples 16 and 19, while the beverage in Example 16, to which γ-Glu-Abu-containing yeast extract, tartaric acid, and L-histidine were added, and the beverage in Example 19, to which γ-Glu-Abu-containing yeast extract, tartaric acid, and L-arginine were added, both showed a decrease in flavor intensity score of less than 3 points (1.80 points and 1.84 points) due to overdilution. Therefore, it was confirmed that the decrease in flavor intensity due to overdilution can be suppressed by adding γ-Glu-Abu-containing yeast extract, tartaric acid, and L-histidine or L-arginine to the beverage. On the other hand, the difference in the score before and after overdilution of the beverage in Comparative Example 6, to which orange flavoring was added, was 3.54 points, indicating that the decrease in flavor intensity due to overdilution could not be suppressed even with the addition of orange flavoring.

[0203] <Test Example 6> A beverage was prepared in the same manner as the orange beverage used as Negative Control 1 in Test Example 1. The amount of γ-Glu-Abu-containing yeast extract shown in Table 25 below was added to the beverage and dissolved, and this was used as the sample for this test. The amount of γ-Glu-Abu-containing yeast extract added shown in Table 25 below is a percentage of the weight of the beverage after addition. Next, each beverage was consumed by a professional panel consisting of three trained panelists (Panelist A to Panelist C), and a sensory evaluation of the flavor intensity of each beverage was performed. The flavor intensity of the beverages was evaluated by scoring them in 0.1-point increments using the same scale as in Test Example 1. The evaluation results are shown in Table 25 below.

[0204] [Table 25]

[0205] As is clear from the results shown in Table 25, the addition of a specific amount of γ-Glu-Abu-containing yeast extract improved the flavor intensity of the orange beverage in negative control 1.

[0206] <Test Example 7> (Preparation of test samples) A beverage was prepared in the same manner as the orange beverage used as negative control 1 in Test Example 1. γ-Glu-Abu-containing yeast extract was added to this beverage and dissolved, and used as one of the test samples. The amount of γ-Glu-Abu-containing yeast extract added to the beverage was 2 ppm by weight relative to the weight of the beverage after addition.

[0207] A beverage was prepared in the same manner as the orange beverage used as Negative Control 1 in Test Example 1. γ-Glu-Abu-containing yeast extract, tartaric acid, and L-histidine were added to this beverage and dissolved, and used as one of the test samples. The amounts of γ-Glu-Abu-containing yeast extract, tartaric acid, and L-histidine added to the beverage were 2 ppm by weight (γ-Glu-Abu-containing yeast extract), 5 ppm by weight (tartaric acid), and 2 ppm by weight (L-histidine), relative to the weight of the beverage after addition.

[0208] A beverage was prepared in the same manner as the orange beverage used as Negative Control 1 in Test Example 1. γ-Glu-Abu-containing yeast extract, tartaric acid, and L-arginine were added to this beverage, dissolved, and used as one of the test samples. The amounts of γ-Glu-Abu-containing yeast extract, tartaric acid, and L-arginine added to the beverage were 2 ppm by weight (γ-Glu-Abu-containing yeast extract), 5 ppm by weight (tartaric acid), and 1 ppm by weight (L-arginine), relative to the weight of the beverage after addition.

[0209] (Evaluation of the flavor intensity of beverages) A professional panel consisting of three trained panelists (Panelist A to Panelist C) tasted each of the above test samples and performed a sensory evaluation of the flavor intensity of each beverage. The flavor intensity of the beverages was evaluated by scoring them in 0.1-point increments using the same scale as in Test Example 1. The evaluation results are shown in Tables 26 and 27 below.

[0210] [Table 26]

[0211] [Table 27]

[0212] As is clear from the results shown in Tables 26 and 27, beverages to which γ-Glu-Abu-containing yeast extract was added, or to which γ-Glu-Abu-containing yeast extract, tartaric acid, and L-histidine or L-arginine were added, all showed improved flavor intensity.

[0213] The results from Test Examples 1-7 suggest that adding (A) (i.e., γ-glutamyl peptide or its salt) can impart overdilution tolerance to beverages. Furthermore, it was suggested that adding at least one selected from the group consisting of (B) (i.e., tartaric acid or its salt) and (C) (i.e., basic amino acids or their salts) in addition to (A) can more effectively impart overdilution tolerance to beverages. [Industrial applicability]

[0214] The present invention provides an agent that imparts overdilution tolerance to beverages. The agent of the present invention can impart overdilution tolerance to beverages without causing off-flavors. Furthermore, the present invention provides a method for imparting overdilution tolerance to beverages. The method of the present invention can impart overdilution tolerance to beverages without causing off-flavors. Furthermore, according to the present invention, it is possible to provide a beverage that is resistant to overdilution and a method for producing the same. According to the present invention, the method for producing the same can provide a beverage that is resistant to overdilution and does not have any off-flavors, as well as a method for producing the same.

Claims

1. (A) Compounds represented by general formula (I): γ-Glu-X-Gly (I) (wherein X represents an amino acid residue or an amino acid derivative residue) and Compounds represented by general formula (II): γ-Glu-Y (II) (In the formula, Y represents an amino acid residue or an amino acid derivative residue.) A beverage overdilution tolerance-conferring agent containing at least one γ-glutamyl peptide or a salt thereof selected from the group consisting of the following.

2. The agent according to claim 1, wherein (A) comprises at least one selected from the group consisting of γ-Glu-Val-Gly and γ-Glu-Abu, or a salt thereof.

3. The agent according to claim 1, further comprising (B) tartaric acid or a salt thereof, and (C) at least one selected from the group consisting of basic amino acids or salts thereof.

4. The agent according to claim 1, further comprising (B) tartaric acid or a salt thereof, and (C) a basic amino acid or a salt thereof.

5. The agent according to claim 3 or 4, wherein (C) comprises at least one selected from the group consisting of histidine and arginine, or a salt thereof.

6. (A) Compounds represented by general formula (I): γ-Glu-X-Gly (I) (wherein X represents an amino acid residue or an amino acid derivative residue) and Compounds represented by general formula (II): γ-Glu-Y (II) (In the formula, Y represents an amino acid residue or an amino acid derivative residue.) A method for imparting overdilution tolerance to a beverage, comprising adding at least one γ-glutamyl peptide or a salt thereof selected from the group consisting of the following.

7. The method according to claim 6, wherein (A) comprises at least one selected from the group consisting of γ-Glu-Val-Gly and γ-Glu-Abu, or a salt thereof.

8. The method according to claim 6, further comprising adding (B) tartaric acid or a salt thereof, and (C) at least one selected from the group consisting of basic amino acids or salts thereof.

9. The method according to claim 8, wherein (C) comprises at least one selected from the group consisting of histidine and arginine, or a salt thereof.

10. A method for producing a beverage, comprising adding the following (A), (B), and (C). (A) Compounds represented by general formula (I): γ-Glu-X-Gly (I) (wherein X represents an amino acid residue or an amino acid derivative residue) and Compounds represented by general formula (II): γ-Glu-Y (II) (In the formula, Y represents an amino acid residue or an amino acid derivative residue.) At least one γ-glutamyl peptide or salt thereof selected from the group consisting of the following: (B) Tartaric acid or its salt (C) Basic amino acids or their salts

11. The manufacturing method according to claim 10, wherein (A) comprises at least one selected from the group consisting of γ-Glu-Val-Gly and γ-Glu-Abu, or a salt thereof.

12. The method for producing the product according to claim 10, wherein (C) comprises at least one selected from the group consisting of histidine and arginine, or a salt thereof.

13. The manufacturing method according to claim 10, which is a method for producing a beverage that is resistant to overdilution.

14. A beverage to which the following (A), (B), and (C) are added. (A) Compounds represented by general formula (I): γ-Glu-X-Gly (I) (wherein X represents an amino acid residue or an amino acid derivative residue) and Compounds represented by general formula (II): γ-Glu-Y (II) (In the formula, Y represents an amino acid residue or an amino acid derivative residue.) At least one γ-glutamyl peptide or salt thereof selected from the group consisting of the following: (B) Tartaric acid or its salt (C) Basic amino acids or their salts

15. The beverage according to claim 14, wherein (A) comprises at least one selected from the group consisting of γ-Glu-Val-Gly and γ-Glu-Abu, or a salt thereof.

16. The beverage according to claim 14, wherein (C) comprises at least one selected from the group consisting of histidine and arginine, or a salt thereof.

17. The beverage according to claim 14, which is resistant to overdilution.

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