A method for producing food and beverage products with a high content of γ－aminobutyric acid, wherein processed tomato products whose filtrate has a coloring degree between 0.02 and 0.2 when sugar content is adjusted to 3% are fermented with lactic acid bacteria, and food and beverage products with a high content of γ－aminobutyric acid obtained by such a method.本發明之目的係提供一種麩胺酸轉換成γ－胺基丁酸之轉換效率高、不需添加多餘之原料且製造簡便之含有高濃度之γ－胺基丁酸飲食品之製造方法，以及提供具高含量γ－胺基丁酸之飲食品。該具高含量γ－胺基丁酸之飲食品之製造方法的特徵係將糖度調整為3%時之濾液著色度在0.02至0.2之番茄處理物，藉乳酸菌發酵；由該法可得具高含量γ－胺基丁酸之飲食品。
