Allose-containing beverage

Abstract

To provide a beverage containing allose and having excellent flavor.SOLUTION: A beverage comprises allose and, as needed, at least one selected from the group consisting of an acidulant, a flavoring agent, a coloring agent, a preservative, a pH adjuster, a nutrient, water, and a sweetener other than allose.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to an allose-containing beverage. [Background technology]

[0002] Traditionally, sucrose, isomerized sugar, fructose, artificial sweeteners, etc. have been used to sweeten beverages, but these are often high in calories or have sweetness profiles that differ from natural sugars, leaving an unpleasant aftertaste.

[0003] Allose, a rare sugar, is expected to be used in beverages because it has approximately 70% the sweetness of sucrose, is nearly zero calories, is less susceptible to hydrolysis and browning under acidic conditions, and can impart a clean sweetness similar to that of natural sugar.

[0004] Allose has also been reported to have a variety of physiological functions, making it suitable for use as a physiological function-imparting agent in foods and beverages. In terms of its anti-obesity effects, animal experiments have shown appetite suppression and a decrease in adipose tissue weight, and it has also been confirmed that it enhances fatty acid oxidation by promoting the expression of AMPKα2 and hormone-sensitive lipase. In terms of its anti-hyperglycemic effects, it has been reported to suppress postprandial blood glucose elevation by inhibiting intestinal α-glucosidase, and in human clinical trials, it has been shown to reduce postprandial blood glucose levels and insulin response. Furthermore, a wide range of functions have been suggested, including anti-inflammatory, antioxidant, and neuroprotective effects, as well as anti-cancer effects. Summary of the Invention [Problem to be solved by the invention]

[0005] An object of the present invention is to provide a beverage that contains allose and has a good flavor. [Means for solving the problem]

[0006] The allose-containing beverage of the present invention having a specific composition was found to have a good flavor, leading to the completion of the present invention.

[0007] Specific embodiments of the present invention include, but are not limited to, the following. [1] Allose, and If necessary, at least one selected from the group consisting of an acidulant, a flavoring, a coloring, a preservative, a pH adjuster, a nutritional component, water, and a sweetener other than allose. A beverage containing [2] The beverage according to [1], wherein the amount of allose blended is 0.1 to 20% by mass based on the total amount of the beverage. DETAILED DESCRIPTION OF THE INVENTION

[0008] Preferred embodiments of the present invention will be specifically described below.

[0009] In this specification, unless otherwise specified, "allose" refers to D-allose (CAS number: 2595-97-3).

[0010] The beverage of the present invention contains allose, as well as The composition is characterized by containing, as an optional ingredient, at least one selected from the group consisting of an acidulant, a flavoring, a coloring, a preservative, a pH adjuster, a nutritional component, water, a sweetener other than allose, a flow improver, a thickener, an emulsifier, a colloid stabilizer, a crowding agent, a functionality-imparting ingredient, a flavor improver, a precipitation inhibitor, and a stabilizer, as necessary.

[0011] Allose can be added in the form of, for example, purified crystals, powder, syrup, rare sugar-containing syrup, solid dispersion, etc. As the rare sugar-containing syrup, a syrup containing allose and further containing at least one selected from the group consisting of tagatose, sorbose, and allulose (for example, a syrup containing allose, tagatose, sorbose, and allulose, for example, a syrup containing 1 to 10% by mass of allose, 1 to 10% by mass of tagatose, 1 to 10% by mass of sorbose, and 1 to 10% by mass of allulose) can be used.

[0012] The content of allose relative to the total amount of the beverage is, for example, 0.1 to 20% by mass, e.g., 0.1% by mass or more, 0.2% by mass or more, 0.5% by mass or more, 1% by mass or more, 2% by mass or more, 3% by mass or more, 4% by mass or more, 5% by mass or more, 6% by mass or more, 7% by mass or more, 8% by mass or more, 9% by mass or more, 10% by mass or more, 11% by mass or more, 12% by mass or more, 13% by mass or more, 14% by mass or more, 15% by mass or more, 16% by mass or more, 17% by mass or more , 18% by mass or more, 19% by mass or more, or 20% by mass or more, and 19% by mass or less, 18% by mass or less, 17% by mass or less, 16% by mass or less, 15% by mass or less, 14% by mass or less, 13% by mass or less, 12% by mass % or less, 11% by mass or less, 10% by mass or less, 9% by mass or less, 8% by mass or less, 7% by mass or less, 6% by mass or less, 5% by mass or less, 4% by mass or less, 3% by mass or less, 2% by mass or less, or 1% by mass or less.

[0013] Allose can be obtained, for example, by the production methods described in JP 2002-17392 A, JP 2004-298105 A, JP 2006-153591 A, WO 2006 / 093292, JP 2007-222186 A, JP 2008-109933 A, WO 2008 / 062569, WO 2014 / 069537, JP 2014-140347 A, JP 2017-148015, WO 2018 / 169957 or JP 2025-061690 A.

[0014] The beverage of the present invention may contain, as an optional ingredient, at least one selected from the group consisting of an acidulant, a flavoring, a coloring, a preservative, a pH adjuster, a nutritional ingredient, water, and a sweetener other than allose.

[0015] (i) Acidulant The acidulant may contain at least one selected from the group consisting of citric acid, malic acid, lactic acid, phosphoric acid, and tartaric acid. For example, the combined use of citric acid and malic acid provides a refreshing feeling and a strong sour taste. In one embodiment, the beverage of the present invention contains 0.05 to 0.5 parts by mass of citric acid and 0.03 to 0.3 parts by mass of malic acid per 100 parts by mass of the beverage.

[0016] (ii)Fragrance The fragrance may be an essential oil, a tincture, an absolute, a flavor oil, or the like, and may be used in suitable combination.

[0017] Examples of essential oils include lemon essential oil, lime essential oil, orange essential oil, grapefruit essential oil, mandarin essential oil, yuzu essential oil, pink grapefruit essential oil, bergamot essential oil, peppermint essential oil, spearmint essential oil, lavender essential oil, eucalyptus essential oil, rosemary essential oil, tea tree essential oil, basil essential oil, cinnamon leaf essential oil, clove essential oil, and ginger essential oil.

[0018] Examples of tinctures include citrus peel tinctures (lemon peel tincture, orange peel tincture, lime peel tincture), herbal tinctures (peppermint tincture, basil tincture, rosemary tincture), spice tinctures (cinnamon tincture, clove tincture, cardamom tincture), sweet trichoris tincture, ginger tincture, etc.

[0019] Examples of absolute oils include vanilla absolute, rose absolute, jasmine absolute, ylang-ylang absolute, neroli absolute, orange flower absolute, coffee absolute, and chocolate absolute.

[0020] Flavored oils include nut oils (almond oil, hazelnut oil, pistachio oil), coffee oil, chocolate oil, caramel oil, coconut oil, butter-flavored oil, milk-flavored oil, matcha oil, berry oils (strawberry oil, blueberry oil), and tropical fruit oils (mango oil, pineapple oil, passion fruit oil).

[0021] Other natural fruit extracts and peel oils that can be used include yuzu peel oil, grapefruit peel oil, yuzu juice extract, lime juice extract, orange juice extract, berry juice extract, muscat juice extract, etc. By combining these with tinctures or essential oils, the onset and duration of the fragrance can be adjusted.

[0022] The flavors may be used alone or in a blend of several types. For example, a 5:1 mixture of lemon essential oil and peppermint essential oil, along with vanilla absolute, can create a three-layered flavor composition of "citrus + mint + vanilla." The total amount of flavors per 100 parts by mass of the beverage is preferably about 0.05 to 0.5 parts by mass.

[0023] By using the specific embodiments described above, it is possible to produce a variety of aromas in various beverages such as carbonated beverages, flavored water, fruit juice beverages, dairy beverages, and functional beverages, and to impart a rich flavor to the allose-containing beverage of the present invention.

[0024] (iii) Preservatives The preservative may contain at least one selected from the group consisting of benzoates, sorbates, parahydroxybenzoates (parabens), sulfites, propionates, natamycin, and dimethyl dicarbonate. Typically, sodium benzoate is blended in an amount of 0.01 to 0.15 parts by mass, potassium sorbate in an amount of 0.01 to 0.10 parts by mass, and parabens in an amount of 0.005 to 0.05 parts by mass, either alone or in combination of two or more.

[0025] (iv) Coloring agents The coloring agent may contain at least one selected from the group consisting of caramel color (e.g., caramel I, caramel II, caramel III, caramel IV), beta-carotene, anthocyanin, gardenia blue color, gardenia yellow color, and carotenoid color. For example, caramel color may be added in an amount of 0.01 to 0.2 parts by mass, and anthocyanin color may be added in an amount of 0.005 to 0.01 parts by mass, per 100 parts by mass of the beverage.

[0026] Caramel I is obtained by heating starch hydrolysates, molasses, or sugars (with acid or alkali treatment as necessary) without using sulfite or ammonium compounds. Caramel II is obtained by adding sulfite compounds to the above raw materials and heat-treating them, but without using ammonium compounds. Caramel III is obtained by adding ammonium compounds to the above raw materials and heat-treating them, but without using sulfite compounds. Caramel IV is obtained by adding both sulfite and ammonium compounds to the above raw materials and heat-treating them.

[0027] (v) pH adjuster The pH adjuster may contain at least one selected from the group consisting of sodium carbonate, sodium bicarbonate, sodium hydrogen phosphate, potassium dihydrogen phosphate, sodium citrate, sodium malate, sodium lactate, sodium tartrate, potassium citrate, potassium malate, potassium lactate, potassium tartrate, sodium gluconate, and potassium gluconate. Sodium bicarbonate may be added alone or in combination in amounts of 0.05 to 0.5 parts by mass and sodium hydrogen phosphate in amounts of 0.03 to 0.3 parts by mass per 100 parts by mass of the beverage. Sodium gluconate and potassium gluconate can bring the sweetness intensity and sweetness characteristics closer to those of sucrose and can also be used to improve the overall flavor of the beverage.

[0028] (vi) Nutritional components The nutritional component may contain at least one selected from the group consisting of vitamin C, B vitamins (B1, B2, B6), niacin, biotin, vitamin E, vitamin D, calcium, magnesium, iron, sodium, and potassium. For example, see JP 2025-085348, JP 2025-027549, JP 2023-123803, JP 2023-072029, JP 2022-103561, JP 2022-060220, WO2021 / 215394, Japanese Patent Publication No. 7012919, JP 2020-127428, WO2020 / 116641, WO2020 / 116639, WO2020 / 116638, WO2020 / 116637, WO As described in WO2020 / 116634, WO2020 / 116633, WO2020 / 116628, WO2020 / 116627, WO2020 / 116626, WO2020 / 116624, WO2019 / 189898, and WO2018 / 225817, by adjusting the sodium concentration, it is possible to bring the sweetness intensity and sweetness characteristics of allose-containing beverages closer to those of sucrose, and to achieve effects such as enhanced carbonation.

[0029] (vii) Water and Other The water may contain at least one selected from heat-sterilized water, mineral water, reverse osmosis water, softened water, and ultrapure water. Carbonated water may also be prepared by adding carbon dioxide gas to water.

[0030] (viii) Sweeteners other than allose The sweetener other than allose may be, for example, at least one selected from the group consisting of high-intensity sweeteners, sugar alcohols, saccharides other than allose, and oligosaccharides. These sweeteners can be used in combination with allose to achieve the sweetness of the entire beverage at the level required for typical beverages.

[0031] (viii-1) High-intensity sweeteners Examples of high-intensity sweeteners include sucralose, aspartame, stevia extract (e.g., containing at least one selected from the group consisting of rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside E, rebaudioside F, rebaudioside M, rebaudioside X, rubusoside, stevioside, dihydrobranidiol stevioside, rebaudioside H, and dulcoside A), monk fruit extract (e.g., mogroside V, mogroside I, mogroside IIE, silathioside, erythritol glycoside), acesulfame K, neotame, saccharin sodium, brazzein, and thaumatin. In this specification, "rebaudioside" may be abbreviated as "Reb."

[0032] The high-intensity sweetener may be added in an amount of, for example, 1 ppb to 5% by mass based on the total amount of the beverage, depending on the type and sweetness of the sweetener. Sucralose is preferably added in an amount of, for example, 0.001 to 0.005% by mass, 0.005 to 0.05% by mass, or 0.05 to 0.10% by mass. Similarly, acesulfame K is preferably added in an amount of, for example, 0.001 to 0.005% by mass, 0.005 to 0.05% by mass, or 0.05 to 0.15% by mass. Stevia extract (total steviol glycoside content of 95% by mass or more) is preferably added in an amount of, for example, 0.05 to 0.3% by mass, 0.3 to 1.5% by mass, or 1.5 to 3% by mass. In the case of purified rebaudioside M (RebM) alone, it is preferably contained in a range of 0.05 to 0.2 mass%, 0.2 to 0.8 mass%, or 0.8 to 1.5 mass%. Neotame is preferably contained in a range of 2 to 10 ppm (approximately 0.0002 to 0.001 mass%), 10 to 50 ppm (approximately 0.001 to 0.005 mass%), or 50 to 150 ppm (approximately 0.005 to 0.015 mass%). Sodium saccharin is preferably contained in a range of 15 to 50 ppm (approximately 0.0015 to 0.005 mass%), 50 to 200 ppm (approximately 0.005 to 0.020 mass%), or 200 to 400 ppm (approximately 0.020 to 0.040 mass%). The monk fruit extract (a preparation containing mogroside V as the main component and with a total mogroside content of 40% by mass or more) is preferably contained in an amount of, for example, 0.01 to 0.1% by mass, 0.1 to 0.5% by mass, or 0.5 to 3% by mass. The beverage composition of the present invention can contain, for example, 0.05 to 3% by mass of stevia extract. It is particularly suitable to contain 0.1 to 2% by mass of steviosides and rebaudiosides. Furthermore, by blending sucralose in the range of 0.001 to 0.10% by mass and acesulfame K in the range of 0.001 to 0.15% by mass, a synergistic sweetness effect and aftertaste masking can be achieved.

[0033] Examples of suitable ranges for the amount of rebaudioside contained in the beverage composition of the present invention are shown below. <Formulation as stevia extract> Stevia extract (a preparation containing rebaudiosides as the main ingredient and having a total steviol glycoside content of 95% by mass or more) can be blended in an amount of 0.05 to 3% by mass based on the total amount of the beverage. <Formulation of purified rebaudioside alone> Rebaudioside A can be contained in an amount of, for example, 10 to 1500 ppm, 30 to 2000 ppm, 50 to 1000 ppm, or preferably 50 to 600 ppm or 50 to 100 ppm relative to the total amount of the beverage. When used in combination with ethyl glucoside, a bitterness-reducing effect can be expected. Rebaudioside D can be contained in an amount of, for example, 50 to 1500 ppm, 100 to 1200 ppm, or 200 to 700 ppm relative to the total amount of the beverage. Rebaudioside M can be contained in an amount of, for example, 100 to 1200 ppm, preferably 50 to 600 ppm, or 360 to 600 ppm based on the total amount of the beverage. The rebaudioside A / B / D mixture (see EP3269257A1) may be contained in an amount of, for example, 0.0001 to 2 mass %, 0.005 to 0.3 mass %, or 0.01 to 0.1 mass % relative to the total mass of the beverage.

[0034] (viii-2) Sugar alcohol Examples of sugar alcohols include at least one selected from the group consisting of erythritol, xylitol, maltitol, sorbitol, lactitol (lactitol), allitol, allitritol, galactol (galactitol), isomalt (including isomaltooligosaccharides), mannitol, reduced starch hydrolysates (HSH), methylcellulose sugar alcohols, and polyhydric alcohol sugars. In the beverage of the present invention, the sugar alcohol content can be, for example, 0.1 to 10% by mass relative to the total beverage. Erythritol is preferably contained in a range of, for example, 0.3 to 1% by mass, 1 to 3% by mass, or 3 to 7% by mass relative to the total beverage. Similarly, sorbitol is preferably contained in a range of 0.5 to 1% by mass, 1 to 3% by mass, or 3 to 5% by mass. Maltitol is preferably contained in a range of 0.5 to 2% by mass, 2 to 6% by mass, or 6 to 10% by mass. Xylitol is preferably contained in a range of 0.5 to 2% by mass, 2 to 5% by mass, or 5 to 8% by mass. By utilizing the properties of each sugar alcohol in combination with allose, it is possible to improve physical properties such as a mellow sweetness, a balanced aftertaste, and suppress crystallization. (viii-3) Sugars other than allose In this specification, "sugars" is a general term for monosaccharides and disaccharides. Examples of sugars other than allose include at least one selected from the group consisting of sucrose, maltose, glucose, fructose, galactose, allulose, tagatose, sorbose, mannose, gulose, idose, rhamnose, trehalose, palatinose, lactulose, and derivatives thereof. In one embodiment, the beverage of the present invention contains sucrose. In the beverage of the present invention, sugars other than allose can be present in an amount of, for example, 1 to 20% by mass relative to the total mass of the beverage. Sucrose is contained, for example, in any of the following ranges relative to the total mass of the beverage: 0 to 5% by mass, 5 to 10% by mass, or 10 to 20% by mass. Similarly, fructose is contained, for example, in any of the following ranges: 0 to 3% by mass, 3 to 8% by mass, or 8 to 15% by mass. Glucose is contained, for example, in any of the following ranges: 0 to 5% by mass, 5 to 12% by mass, or 12 to 20% by mass. Allulose is contained, for example, in any of the following ranges: 0 to 5% by mass, 5 to 12% by mass, or 12 to 20% by mass. High fructose corn syrup (HFCS) is contained, for example, in any of the following ranges (as the mass of the syrup): 5 to 15% by mass, 15 to 30% by mass, or 30 to 50% by mass.

[0035] The mass ratio of allose to high-intensity sweetener is, for example, 100:1 to 1:1000, and can be, for example, 90:10 to 10:990, 80:20 to 100:900, 70:30 to 200:800, or 60:40 to 500:500.

[0036] The mass ratio of allose to sugar alcohol is, for example, 10:1 to 1:10, and can be, for example, 8:2 to 2:8, 7:3 to 3:7, or 6:4 to 4:6.

[0037] The mass ratio of allose to other sugars is, for example, 90:10 to 10:90, and can be, for example, 8:2 to 2:8, 7:3 to 3:7, or 6:4 to 4:6.

[0038] Examples of flow improvers or thickeners include at least one selected from the group consisting of guar gum, xanthan gum, sodium alginate, carboxymethylcellulose, pectin, galangal gum, gum arabic, maltodextrin, agar, gelatin, CMC-Na, and proteolytic polymers (soy protein, whey protein). These can be used to adjust the mouthfeel and viscosity of the beverage, prevent carryover, improve combability, etc.

[0039] The emulsifier or colloid stabilizer may be at least one selected from the group consisting of lecithin (soybean lecithin, sunflower lecithin, etc.), sucrose fatty acid esters, sorbitan fatty acid esters (polysorbate 20, polysorbate 80, sorbitan stearate, etc.), glycerin fatty acid esters, organic acid monoglycerides, organic acid diglycerides, acetylated monoglycerides, stearoyl lactylate, propylene glycol alginate, starch octenyl succinate, sodium caseinate, emulsifying polyglycerides, and glycolipids. These are used to stabilize the dispersion of oil droplets in oil-based flavorings and fruit juices, and to prevent sedimentation in calcium-containing dairy beverages.

[0040] Examples of crowding agents include at least one selected from the group consisting of citrus-derived crowding agents (citrus cellulosic wax), orange oil extract, pomelo bark extract, carboxymethylcellulose, potassium alginate, sodium metaphosphate, phosphate salts, indigestible dextrin, and insoluble dietary fiber (inulin). These are used, for example, to disperse fruit pulp in fruit juice drinks and smoothies, and to maintain fine crowding in soft drinks.

[0041] Functional ingredients include gamma-aminobutyric acid (GABA), indigestible dextrin, maltodextrin, isomaltodextrin, inulin, indigestible glucan, polydextrose, indigestible cyclic oligosaccharides, caffeine, catechins (tea catechin, epicatechin, epigallocatechin, epicatechin gallate, epigallocatechin gallate, etc.), quercetin, theanine, coenzyme Q10, taurine, arginine, citrulline, collagen peptides, hyaluronic acid, royal jelly extract, sweet tea extract, turmeric, curcumin, bacteria (lactic acid bacteria, bifidobacteria, fecal matter, etc.). Examples of such additives include: bacteria, yeasts, etc.), amino acids (alanine, cysteine, aspartic acid, glutamic acid, phenylalanine, glycine, histidine, isoleucine, lysine, leucine, methionine, asparagine, proline, glutamine, arginine, serine, threonine, valine, tryptophan, tyrosine, taurine, ornithine, or salts thereof), betaine, creatine, citric acid, HMB, docosahexaenoic acid, eicosapentaenoic acid, arachidonic acid, ceramide, soy isoflavone, lutein, astaxanthin, zeaxanthin, sesamin, peptides, etc. These are incorporated into, for example, sports drinks, energy drinks, functional beverages, etc., to provide awakening effects, fatigue recovery effects, moisturizing effects, intestinal flora improvement effects, etc.

[0042] In one embodiment, the bacterial cells are live or killed. In one embodiment, the bacterial cells are added to the beverage in the form of bacterial cell powder or fermented milk.

[0043] Flavor improvers include bitterness masking agents (stearyl malate, lactones), sourness masking agents (trimethylcitrate, apolygosaccharides), sweetness enhancers (sodium glutamate, amino acid-based umami components), and aroma compounds (isoamyl acetate, ethyl acetate, limonene, linalool, geraniol), which can contribute to improving the overall flavor of the beverage.

[0044] As the precipitation inhibitor and stabilizer, sodium metaphosphate, polyphosphate, phosphate, malate, etc. can be used. In particular, they suppress the precipitation of impurities and proteins, and ensure the appearance stability of the beverage during long-term storage.

[0045] In addition to the above-mentioned components, the beverage of the present invention may contain the following exemplary components as appropriate depending on its form. Fruit juices and pulps (orange juice, apple juice, grapefruit juice, lemon juice, lime juice, pineapple juice, mango juice, berry juice mix (strawberry, blueberry, raspberry, cranberry, etc.), acerola juice, pomegranate juice, white peach juice, kiwi juice, muscat juice, persimmon juice, pear juice, or the pulp or puree of these fruits, etc.); Vegetable juices and pulps (tomato juice, carrot juice, spinach juice, kale juice, beet juice, celery juice, carrot and orange mix, broccoli juice, komatsuna juice, pumpkin juice, pepper juice, radish juice, Brussels sprout juice, tomato and basil mix, asparagus juice, or the pulp or puree of these vegetables, etc.); Dairy products (milk (processed milk, whole milk, skim milk, non-fat milk), yogurt drinks, whey liquid, casein micellar solution, buttermilk, condensed milk, dry milk powder, ghee oil-containing milk drinks, lactobacillus-fermented milk, etc.); Creams (fresh cream, whipped cream, vegetable whipped cream, skim cream, cream powder, coconut cream, almond cream, cashew cream, vegetable cream, double cream, crème fraîche powder, etc.); Plant-based milks (soy milk, almond milk, coconut milk, oat milk, rice milk, cashew milk, hazelnut milk, pistachio milk, macadamia nut milk, soy-banana mix, rye milk, etc.); Alcoholic beverage flavoring ingredients (sake, shochu, wine, whiskey, brandy, cognac, vodka, gin, rum, and other alcoholic beverages; whiskey extract, brandy flavoring, brewer's yeast extract, wine extract, rum flavoring, tequila flavoring, gin flavoring, calvados flavoring, amaretto flavoring, cognac flavoring, spirits-based flavoring, mead-style extract, sherry flavoring, etc.); Tea extracts (green tea extract, black tea extract, oolong tea extract, rooibos extract, yerba mate tea extract, white tea extract, pu-erh tea extract, jasmine tea extract, herbal tea extract mix (chamomile, rosehip, etc.), roasted green tea extract, gyokuro extract, matcha extract, black bean tea extract, black oolong tea extract, brown rice tea extract, etc.); Coffee extracts (coffee extract, decaffeinated coffee extract, espresso concentrate, cold brew extract, instant coffee syrup, coffee flavor oil, coffee soluble powder, mocha extract, robusta extract, arabica extract, coffee liquid, caffeine-free coffee extract, etc.); Cereal extracts (barley malt; barley extract; oat extract, barley grass extract, rice extract, wheat germ extract, brown rice extract, corn extract, rye extract, sorghum extract, quinoa extract, amaranth extract, millet extract, oat bran extract, white oat extract, etc.); Herb and spice extracts (peppermint extract, basil extract, rosemary extract, cinnamon extract, ginger extract, thyme extract, oregano extract, bay leaf extract, cardamom extract, clove extract, fennel extract, sage extract, lemongrass extract, Roman chamomile extract, peppercorn extract, etc.); Jellies (e.g., containing at least one of the thickening agents described above); Seasonings (salt (sodium chloride, etc.), acetic acid, apple cider vinegar, wine vinegar, rice vinegar, soy sauce extract, kelp extract, bonito extract, shiitake mushroom extract, chicken extract, fish sauce extract, tomato paste, onion paste, garlic paste, miso extract, fish sauce, etc.); Other ingredients (dietary fiber (resistant dextrin, inulin, etc.), thickeners (xanthan gum, pectin, sodium alginate, CMC-Na, etc.), antioxidants (vitamin E, rosemary extract, green tea catechin, etc.), antifoaming agents, sequestering agents, foam control agents, stabilizers, anti-crystallization agents (poorly soluble polysaccharides, sugar alcohols, etc.), etc.).

[0046] In one embodiment, the beverage of the present invention contains allulose. The content of allulose per 1 part by mass of allulose is, for example, 0.01 to 100 parts by mass, and can be, for example, 0.02 to 50 parts by mass, 0.1 to 10 parts by mass, 0.2 to 5 parts by mass, or 0.5 to 2 parts by mass. In one embodiment, the beverage of the present invention contains indigestible dextrin. The content of the indigestible dextrin is 0.1 to 10% by mass, for example, 0.5 to 8% by mass, 1 to 5% by mass, or 1 to 3% by mass, relative to the total mass of the beverage. The content of the indigestible dextrin per part by mass of allose is 0.01 to 100 parts by mass, for example, 0.05 to 20 parts by mass or 0.1 to 10 parts by mass.

[0047] (Drink form, characteristics, etc.) The beverage of the present invention may be, for example, any of the following: (1) Fruit and vegetable drinks (e.g., juices, smoothies, green juices, etc.); (2) Flavored water-based beverages (e.g., lemon-flavored water, lime-flavored water, etc.); (3) Dairy beverages (e.g., processed milk, nonfat milk, skim milk, yogurt drinks, cafe au lait, lattes, etc.); (4) plant-based milks (e.g., soy milk, almond milk, oat milk, rice milk, etc.); (5) Tea beverages (e.g., green tea, black tea, oolong tea, herbal tea, yerba mate, rooibos tea, etc.); (6) Coffee-based beverages (e.g., hot coffee, iced coffee, espresso, cold brew, etc.); (7) Carbonated and sparkling beverages (e.g., carbonated water, lemon carbonated drinks, grape-flavored carbonated drinks, craft soda, sparkling wine, cider, etc.); (8) Functional and sports drinks (e.g., sports drinks, isotonic drinks, energy drinks, nutritional drinks, functional drinks, etc.); (9) Non-alcoholic beverages (beer-flavored beverages, liqueur-flavored beverages, cocktail-flavored beverages, etc.); (10) Alcoholic beverages (e.g., beer, happoshu, wine, sparkling wine, cocktails, liqueurs, sake, whiskey, etc.); (11) Soups (miso soup, soup, etc.); (12) Liquid food-based drinks (nutritional shakes, diet shakes, protein shakes, etc.); (13) Jelly drinks; (14) Powdered drinks.

[0048] The beverage of the present invention is, for example, a container-packed beverage, and examples of the container include cans (steel cans, aluminum cans, etc.), PET bottles, glass bottles, paper cartons, stand-up pouches, spout pouches, etc.

[0049] The storage temperature of the beverage of the present invention can be varied as appropriate depending on the form of the beverage, and can be, for example, 20 to 30°C, 10 to 20°C, 4 to 10°C, 0 to 5°C, or -10 to 0°C.

[0050] The pH (25°C) of the beverage of the present invention can be, for example, 2.5 to 7.5. Suitable pH values ​​for each type of beverage include the following: a) Fruit and vegetable drinks: 3.0-4.5; (b) Flavored water-based beverages: 2.8~4.0; (c) Dairy drinks: 6.0~7.2; (d) plant-based milk: 6.0–7.0; (e) Tea-based drinks: 4.0~6.0; (f) Coffee-based beverages: 4.5–6.0; (g) Carbonated and sparkling drinks: 3.0-4.0; (h) Functional and sports drinks: 3.5 to 5.5; (i) Non-alcoholic beverages: 3.5-5.0; (j) Alcoholic beverages: 3.0-5.0; (k) Soups: 5.0-7.0; (l) Liquid food beverage: 5.0~7.5; (m) jelly drinks 3.5-5.5; (n) Powdered drinks: 3.0 to 6.5 (when the powder is dissolved to drinking concentration).

[0051] The viscosity of the beverage of the present invention can be 0.5 to 100 mPa·s, or 100 mPa·s to 500 mPa·s. The viscosity of the beverages in the forms (1) to (10) is preferably 0.5 to 100 mPa·s, and can be, for example, 1 to 90 mPa·s, 2 to 80 mPa·s, or 5 to 70 mPa·s. In this specification, the viscosity of a beverage is measured at 23°C in accordance with JIS Z8803:2011 (viscosity measurement method using a vibration viscometer). In this specification, "gas volume" refers to the amount of carbon dioxide dissolved in a beverage, and represents the amount of carbon dioxide (L) dissolved in 1 L of beverage under standard conditions (0°C, 1 atmosphere).

[0052] In carbonated and sparkling drinks, the amount of carbon dioxide gas is, for example, 0.5 to 6.0 gas volumes.

[0053] The pH, viscosity and carbon dioxide content of the beverage of the present invention can be adjusted to fall within the ranges normally used depending on the form of the beverage, thereby making it possible to obtain a beverage with good taste.

[0054] The beverage of the present invention can be produced by a commonly used method for producing beverages.

[0055] More specific embodiments of the beverages according to the present invention are shown below. The unit of component amounts in each composition example is parts by mass unless otherwise specified. (13) Except for the powdered beverage, the total amount is 100 parts by mass, with the remainder being water.

[0056] (1) Fruit and vegetable drinks Composition example (1)-1 Orange juice 100, allose 3, vitamin C 0.05, citric acid 0.10, anthocyanin pigment 0.01, pH 3.8, water balance Composition example (1)-2: Apple puree 70, banana paste 10, allose 4, maltitol 2, lemon juice 5, cellulose microparticles 1, citric acid 0.08, pH 3.8, water, balance Composition example (1)-3 Spinach and kale mixed concentrate 30, apple juice 10, allose 2.5, erythritol 1.5, citric acid 0.05, potassium sorbate 0.03, pH 4.5, water balance Composition example (1)-4 Tomato juice 20, carrot juice 10, pineapple juice 10, allose 3.5, trehalose 1, sodium lactate 0.04, pH 4.0, water balance Composition example (1)-5 Barley grass powder 2, kale powder 1.5, soy milk base 60, allose 5, lactitol 2, matcha absolute 0.01, vitamin B complex 0.02, pH 6.8, water balance Composition example (1)-6: Carrot juice 50, apple juice 30, ginger extract 0.5, allose 3, erythritol 1, citric acid 0.10, potassium sorbate 0.02, pH 4.2, water, balance Composition example (1)-7 Beetroot concentrate 40, orange juice 20, allose 2.5, maltitol 1, beet color 0.02, sodium citrate 0.03, pH 6.5, water balance Composition example (1)-8 Acai puree 15, banana paste 10, blueberry base 10, allose 4, lactitol 2, citric acid 0.05, pH 3.9, water balance Composition example (1)-9 Mango juice 20, pineapple juice 20, passion fruit concentrate 5, allose 3, isomalt 1, flavor oil 0.02, pH 3.4, water balance Composition example (1)-10 Beet juice 30, kale juice 20, banana 5, allose 3, maltitol 1.5, cellulose 0.5, pH 6.5, water balance Composition example (1)-11 Orange juice 80, allose 3, erythritol 2, RebM 0.05, citric acid 0.10, vitamin C 0.02, anthocyanin pigment 0.01, pH 3.8, water balance Composition example (1)-12 Apple juice 70, banana puree 10, allose 3.5, erythritol 2.5, RebM 0.04, citric acid 0.08, cellulose microparticles 1, pH 3.9, water, balance Composition example (1)-13 Carrot juice 60, orange juice 10, allose 4, erythritol 2, RebM 0.06, citric acid 0.07, β-carotene pigment 0.01, pH 4.0, water balance Composition example (1)-14 Tomato juice 50, pineapple juice 10, allose 3, erythritol 2, RebM 0.05, basil oil 0.02, sodium citrate 0.03, pH 4.1, water balance Composition example (1)-15 Spinach concentrate 30, apple juice 15, allose 2.5, erythritol 1.5, RebM 0.03, lemongrass extract 0.05, pH 3.7, water balance Composition example (1)-16 Barley grass powder 2, kale powder 1.5, soy milk base 60, allose 5, erythritol 3, RebM 0.04, matcha absolute 0.01, pH 6.5, water, balance Composition Example (1)-17 Mango juice 20, passion fruit concentrate 5, allose 3.5, erythritol 2, RebM 0.05, flavoring (mango oil) 0.02, pH 3.6, water, balance Composition example (1)-18 Pineapple juice 15, apple juice 15, allose 5, RebM 0.06, flavoring (pineapple oil) 0.02, pH 3.7, water balance Composition example (1)-19 Acai puree 10, banana paste 10, blueberry base 10, allose 4.5, erythritol 3, RebM 0.05, sodium citrate 0.04, pH 3.9, water balance Composition example (1)-20 Beetroot concentrate 40, orange juice 20, allose 3, erythritol 2, RebM 0.04, beet color 0.02, citric acid 0.08, pH 4.0, water balance Composition example (1)-21 Orange juice 80, allose 3, erythritol 2, sucralose 0.002, citric acid 0.10, vitamin C 0.02, anthocyanin pigment 0.01, pH 3.8, water balance Composition example (1)-22 Apple juice 70, banana puree 10, allose 4, xylitol 2, aspartame 0.01, citric acid 0.08, cellulose microparticles 1, pH 3.9, water balance Composition example (1)-23 Carrot juice 60, orange juice 10, allose 6, citric acid 0.07, β-carotene pigment 0.01, pH 4.0, water balance Composition example (1)-24 Tomato juice 50, pineapple juice 10, allose 3, thaumatin 0.005, potassium sorbate 0.03, basil oil 0.02, pH 4.1, water, balance Composition example (1)-25 Spinach concentrate 30, apple juice 15, allose 2.5, dulcoside A 0.04, lemongrass extract 0.05, pH 3.7, water balance Composition example (1)-26 Soy milk base 60, allose 5, isomalt 2, Reb B 0.05, matcha absolute 0.01, pH 6.5, water balance Composition example (1)-27 Mango juice 20, passion fruit concentrate 5, allose 3.5, mannitol 1.5, stevioside 0.05, flavoring (mango oil) 0.02, pH 3.6, water balance Composition Example (1)-28 Pineapple juice 15, apple juice 15, allose 4, rebaudioside H 0.06, flavoring (pine oil) 0.02, pH 3.7, water balance Composition example (1)-29 Acai puree 10, banana paste 10, blueberry base 10, allose 4.5, sorbitol 3, acesulfame potassium 0.03, sodium citrate 0.04, pH 3.9, water balance Composition example (1)-30 Beetroot concentrate 40, orange juice 20, allose 3, maltitol 2, rubaudioside A 0.05, beet color 0.02, citric acid 0.08, pH 4.0, water, balance Composition example (1)-31 Pineapple juice 30, allose 8, allulose 4, citric acid 0.02, pH 3.4, water balance Composition example (1)-32 Apple juice 30, allose 12, pH 3.8, water balance Composition Example (1)-33 Orange juice 30, allose 12, citric acid 0.02, pH 3.4, water balance Composition Example (1)-34 Apple juice 30, allose 10, citric acid 0.03, pH 3.6, water balance Composition example (1)-35 Passion fruit concentrate 20, allose 8, sodium citrate 0.02, pH 3.5, water balance Composition Example (1)-36 Mango juice 20, allose 5, erythritol 3, citric acid 0.05, pH 3.7, water balance Composition Example (1)-37 Blueberry base 15, allose 4, maltitol 2, sodium citrate 0.03, pH 3.8, water balance Composition example (1)-38 Spinach and kale mixed concentrate 30, allose 3, sorbitol 1.5, citric acid 0.04, pH 4.5, water balance Composition Example (1)-39 Orange juice 30, allose 3, sucralose 0.002, citric acid 0.10, pH 3.8, water balance Composition example (1)-40 Apple puree 20, allose 4, RebM 0.05, sodium citrate 0.02, pH 3.9, water balance Composition Example (1)-41 Pineapple juice 15, allose 5, acesulfame potassium 0.001, citric acid 0.07, pH 3.6, water balance

[0057] (2) Flavored water-based drinks Composition example (2)-1 Allose 1, Erythritol 1, RebM 0.005, Sodium citrate 0.02, Fragrance (lemon essential oil) 0.02, pH 3.2, Water Rest Composition example (2)-2 Allose 1.5, xylitol 1, sucralose 0.002, flavoring (lime tincture) 0.03, citric acid 0.08, pH 3.0, water balance Composition example (2)-3 Allose 2, Maltitol 1, Acesulfame K 0.001, Flavoring (Berry Absolute) 0.02, Sodium Lactate 0.04, pH 3.4, Water Rest Composition example (2)-4 Allose 1, Sorbitol 1, Neotame 0.0001, Flavoring (Mango oil) 0.02, Sodium citrate 0.03, pH 3.5, Water Rest Composition Example (2)-5 Allose 1, Isomalt 1, Dihydrobranidiol Stevioside 0.004, Flavoring (Grape Essential Oil) 0.02, Citric Acid 0.05, pH 3.1, Water Rest Composition example (2)-6 Allose 2, lactitol 1, RebB 0.005, flavor (orange tincture) 0.02, sodium citrate 0.02, pH 3.3, water balance Composition example (2)-7 Allose 10, flavoring (lychee essential oil) 0.02, sodium lactate 0.03, pH 3.2, water balance Composition Example (2)-8 Allose 1.5, Maltitol 1.5, Dulcoside A 0.004, Flavoring (Peach Absolute) 0.02, Sodium Citrate 0.03, pH 3.4, Water, Balance Composition example (2)-9 Allose 2, Erythritol 1, Stevioside 0.005, Flavoring (Coconut essential oil) 0.01, Citric acid 0.06, pH 3.1, Water Rest Composition example (2)-10 Allose 1, Sorbitol 2, Aspartame 0.001, Flavoring (Yuzu essential oil) 0.02, Calcium lactate 0.02, pH 3.3, Water Rest Composition Example (2)-11 Allose 1, Erythritol 0.5, RebH 0.002, Flavoring (Grapefruit Essential Oil) 0.02, Sodium Citrate 0.03, pH 3.0, Water Rest Composition Example (2)-12 Allose 2, xylitol 1, saccharin Na 0.005, flavoring (strawberry absolute) 0.02, sodium lactate 0.04, pH 3.4, water balance Composition Example (2)-13 Allose 1.2, Neotame 0.0002, Flavoring (Lemon Tincture) 0.03, Citric Acid 0.07, pH 3.1, Water Rest Composition Example (2)-14 Allose 1, Sorbitol 1.5, RebA 0.005, Flavoring (Lime Essential Oil) 0.02, Potassium Dihydrogen Phosphate 0.02, pH 3.2, Water Rest Composition Example (2)-15 Allose 1, Allulose 1, Isomalt 1, Acesulfame K 0.002, Flavoring (Berry Essential Oil) 0.02, Sodium Citrate 0.03, pH 3.3, Water Rest Composition Example (2)-16 Allose 1, Lactitol 1, RebX 0.003, Flavoring (Mango Tincture) 0.02, Potassium Sorbate 0.03, pH 3.0, Water Rest Composition example (2)-17 Allose 1.5, Maltitol 1, Sucralose 0.003, Flavoring (Coconut essential oil) 0.01, Calcium lactate 0.02, pH 3.4, Water Rest Composition Example (2)-18 Allose 2, Erythritol 1, Dulcoside A 0.005, Flavoring (Peach Oil) 0.02, Citric Acid 0.06, pH 3.1, Water Rest Composition Example (2)-19 Allose 1, Xylitol 1, Stevioside 0.004, Flavoring (Lychee Tincture) 0.03, Sodium Citrate 0.02, pH 3.2, Water Rest Composition example (2)-20 Allose 1.5, sorbitol 1, RebM 0.004, flavoring (yuzu tincture) 0.02, sodium lactate 0.04, pH 3.3, water, balance Composition Example (2)-21 Allose 1, Erythritol 1, Stevioside 0.005, Flavoring (Lemon Essential Oil) 0.02, Citric Acid 0.04, pH 3.2, Water Rest Composition Example (2)-22 Allose 2, xylitol 1, saccharin Na 0.007, flavoring (lime tincture) 0.03, citrate Na 0.03, pH 3.1, water balance Composition Example (2)-23 Allose 1.3, Maltitol 1, Neotame 0.0003, Flavoring (Berry Absolute) 0.02, Sodium Lactate 0.05, pH 3.4, Water Rest Composition Example (2)-24 Allose 1, Sorbitol 2, RebB 0.004, Flavoring (Mango Oil) 0.02, Sodium Citrate 0.03, pH 3.3, Water Rest Composition Example (2)-25 Allose 2, Isomalt 1, Acesulfame K 0.003, Flavoring (Coconut Essential Oil) 0.01, Citric Acid 0.05, pH 3.2, Water Rest Composition Example (2)-26 Allose 1, Lactitol 1, Rebaudioside H 0.003, Flavoring (Peach Absolute) 0.02, Potassium Sorbate 0.02, pH 3.1, Water Rest Composition example (2)-27 Allose 1.5, maltitol 0.5, sucralose 0.004, flavoring (grapefruit essential oil) 0.02, calcium lactate 0.03, pH 3.4, water balance Composition Example (2)-28 Allose 2, Erythritol 1, Dulcoside A 0.006, Flavoring (Lemon Tincture) 0.03, Sodium Citrate 0.02, pH 3.2, Water Rest Composition Example (2)-29 Allose 1, Xylitol 2, Stevioside 0.006, Flavoring (Lime Essential Oil) 0.02, Citric Acid 0.07, pH 3.1, Water Rest Composition Example (2)-30 Allose 1.5, Sorbitol 1, RebM 0.005, Flavoring (Yuzu Tincture) 0.02, Sodium Citrate 0.03, pH 3.3, Water Rest Composition example (2)-31 Allose 1, Sodium citrate 0.02, Fragrance (lemon essential oil) 0.02, pH 3.2 Composition example (2)-32 Allose 1.5, citric acid 0.08, flavoring (lime tincture) 0.03, pH 3.0 Composition Example (2)-33 Allose 2, Sodium Citrate 0.03, Flavoring (Berry Absolute) 0.02, pH 3.4 Composition example (2)-34 Allose 1, Sodium citrate 0.03, Flavoring (mango oil) 0.02, pH 3.5 Composition example (2)-35 Allose 1, citric acid 0.05, fragrance (grapefruit essential oil) 0.02, pH 3.1 Composition example (2)-36 Allose 2, Erythritol 1, Sodium citrate 0.02, Flavoring (orange tincture) 0.02, pH 3.3 Composition example (2)-37 Allose 1, Maltitol 1, Sodium lactate 0.03, Flavoring (Lychee essential oil) 0.02, pH 3.2 Composition Example (2)-38 Allose 1.5, Sorbitol 1.5, Sodium Citrate 0.03, Flavoring (Peach Absolute) 0.02, pH 3.4 Composition example (2)-39 Allose 2, Isomalt 1, Citric acid 0.06, Flavoring (coconut essential oil) 0.01, pH 3.1 Composition example (2)-40 Allose 1, Lactitol 2, Sodium citrate 0.02, Flavoring (Yuzu essential oil) 0.02, pH 3.3

[0058] (3) Dairy drinks Composition example (3)-1: Non-fat milk 85, allose 3, erythritol 1, RebM 0.005, vanilla absolute 0.01, sodium lactate 0.03, pH 6.8, water, balance Composition example (3)-2: Non-fat milk 85, allose 3, xylitol 1, sucralose 0.002, vanilla absolute 0.005, sodium lactate 0.03, pH 6.8, water, balance Composition example (3)-3: Non-fat milk 85, allose 3, maltitol 1, aspartame 0.001, chocolate oil 0.02, sodium lactate 0.03, pH 6.8, water, balance Composition example (3)-4: Non-fat milk 85, allose 3, lactitol 1, neotame 0.0002, coffee oil 0.02, sodium lactate 0.03, pH 6.8, water, balance Composition example (3)-5: Non-fat milk 85, allose 3, sorbitol 1, dulcoside A 0.003, matcha essential oil 0.01, sodium lactate 0.03, pH 6.8, water, balance Composition example (3)-6: Processed milk 80, coffee extract 10, allose 4, erythritol 1, RebA 0.005, flavoring (coffee) 0.02, pH 6.5, water, balance Composition example (3)-7 Processed milk 80, coffee extract 10, allose 4, xylitol 1, stevioside 0.005, flavoring (vanilla) 0.01, pH 6.5, water balance Composition example (3)-8 Processed milk 80, coffee extract 10, allose 4, maltitol 1, rebaudioside H 0.004, flavoring (hazelnut) 0.02, pH 6.5, water balance Composition example (3)-9 Processed milk 80, coffee extract 10, allose 4, lactitol 1, thaumatin 0.003, flavoring (caramel) 0.01, pH 6.5, water balance Composition example (3)-10: Processed milk 80, coffee extract 10, allose 4, isomalt 1, dihydrobranidiol stevioside 0.004, flavoring (cocoa) 0.02, pH 6.5, water, balance Composition example (3)-11 Processed milk 80, cocoa powder 5, allose 0.5, allulose 3.5, erythritol 1, acesulfame potassium 0.001, sodium lactate 0.03, pH 6.6, water balance Composition example (3)-12 Processed milk 80, strawberry puree 5, allose 3, xylitol 1, sucralose 0.002, sodium lactate 0.03, pH 6.6, water balance Composition example (3)-13 Processed milk 80, Matcha extract 5, Allose 3, Maltitol 1, RebB 0.005, Sodium citrate 0.02, pH 6.6, Water, balance Composition example (3)-14 Processed milk 80, chai extract 10, allose 10, flavoring (spice) 0.02, pH 6.5, water balance Composition example (3)-15 Processed milk 80, whey protein 5, allose 3, isomalt 2, dulcoside A 0.004, flavoring (nuts) 0.02, pH 6.5, water balance Composition example (3)-16 Processed milk 80, whey protein 5, allose 3, erythritol 1, RebX 0.003, flavoring (banana) 0.02, pH 6.5, water balance Composition example (3)-17 Processed milk 75, coffee extract 15, allose 3, xylitol 1, aspartame 0.001, flavoring (cinnamon) 0.01, pH 6.5, water balance Composition example (3)-18 Processed milk 75, coffee extract 15, allose 3, maltitol 1, neotame 0.0002, flavoring (chocolate) 0.02, pH 6.5, water balance Composition example (3)-19 Processed milk 75, cocoa powder 5, allose 4, lactitol 1, stevioside 0.005, sodium lactate 0.03, pH 6.6, water balance Composition example (3)-20: Processed milk 80, soy milk 10, allose 3, erythritol 1, RebA 0.005, flavoring (soybean) 0.02, pH 6.5, water, balance Composition Example (3)-21 Yogurt base 70, allose 5, erythritol 2, RebM 0.005, berry juice 5, pH 4.5, water, balance Composition example (3)-22 Yogurt base 70, allose 5, xylitol 2, sucralose 0.002, berry juice 5, potassium sorbate 0.04, pH 4.5, water balance Composition example (3)-23 Yogurt base 70, allose 5, maltitol 2, acesulfame potassium 0.001, matcha juice 5, potassium sorbate 0.04, pH 4.5, water balance Composition example (3)-24 Yogurt base 70, allose 5, lactitol 2, neotame 0.0002, cocoa powder 5, pH 4.5, water balance Composition example (3)-25 Yogurt base 70, allose 5, sorbitol 2, RebB 0.005, strawberry juice 5, potassium sorbate 0.04, pH 4.5, water balance Composition example (3)-26 Yogurt base 70, allose 8, stevioside 0.005, banana juice 5, potassium sorbate 0.04, pH 4.5, water balance Composition example (3)-27 Yogurt base 70, allose 5, erythritol 1, dulcoside A 0.004, fruit mix 5, potassium tartrate 0.1, pH 4.5, water balance Composition example (3)-28 Yogurt base 70, allose 5, xylitol 1, RebX 0.003, green tea 5, potassium sorbate 0.04, pH 4.5, water balance Composition example (3)-29 Yogurt base 70, allose 5, maltitol 1, saccharin Na 0.005, chocolate syrup 5, sorbic acid K 0.04, pH 4.5, water balance Composition example (3)-30 Yogurt base 70, allose 4, sorbitol 1, RebA 0.005, mango juice 5, potassium sorbate 0.04, pH 4.5, water balance Composition example (3)-31 Processed milk 90, allose 3, erythritol 2, sodium citrate 0.03, pH 6.5 Composition example (3)-32: Skim milk 88, allose 4, maltitol 2, sodium lactate 0.04, pH 6.8 Composition example (3)-33 Skim milk 85, allose 5, sorbitol 3, citric acid 0.05, pH 6.4 Composition example (3)-34 Yogurt drink (plain) 92, allose 2, erythritol 1, RebM 0.05, pH 4.2 Composition example (3)-35 Cafe au Lait base (processed milk 70, coffee extract 20) total 90, allose 4, sucralose 0.01, sodium lactate 0.03, pH 6.2 Composition Example (3)-36 Latte base (non-fat milk 80, espresso 10) total 90, allose 5, acesulfame K 0.005, pH 6.3 Composition example (3)-37 Yogurt drink (strawberry) 88, allose 2.5, allulose 0.5, xylitol 2, β-carotene pigment 0.01, pH 4.0 Composition example (3)-38 Soy milk drink (soybean-based) 90, allose 4, stevioside 0.05, sodium citrate 0.02, pH 6.7 Composition example (3)-39 Protein shake (with whey protein) 85, allose 5, maltitol 3, neotame 0.002, pH 6.6 Composition example (3)-40 Cafe latte flavor (processed milk 80, coffee extract 10), total 90, allose 3, sucralose 0.005, sodium lactate 0.04, pH 6.4 Composition example (3)-41 Processed milk 90, allose 3, sodium citrate 0.03, Bifidobacterium longum BB536 live bacteria powder 0.1, pH 4.5 Composition example (3)-42: Non-fat milk 88, allose 0.5, allulose 4.5, erythritol 2, live lactic acid bacteria (Lactobacillus acidophilus LA-5) powder 0.1, pH 4.3 Composition example (3)-43 Whey liquid 85, allose 4, maltitol 1, Bifidobacterium breve M-16V live bacteria powder 0.1, pH 4.6 Composition example (3)-44 Yogurt drink base (whole milk powder 10 + water 80) total 90, allose 3, sucralose 0.002, Lactobacillus casei Shirota live bacteria powder 0.1, pH 4.4 Composition example (3)-45 Yogurt drink base (whole milk powder 10 + water 80) total 90, allose 3, erythritol 1, stevia extract (RebM) 0.05, Lactobacillus rhamnosus GG live bacteria powder 0.1, pH 4.4 Composition example (3)-46 Drinking yogurt (plain) 92, allose 2, allulose 2, maltitol 1, stevia extract (RebA) 0.03, Bifidobacterium longum BB536 live bacteria powder 0.1, pH 4.5 Composition example (3)-47 Yogurt paste (concentrated) 20, dilution water 70, allose 3, sorbitol 2, stevia extract (RebD) 0.04, Lactobacillus acidophilus LA-5 live bacteria powder 0.1, pH 4.3 Composition example (3)-48 Strawberry yogurt drink 85, allose 3, sucralose 0.002, stevia extract (RebM) 0.05, Streptococcus thermophilus live bacteria powder 0.1, pH 4.6 Composition example (3)-49 High fructose corn syrup (domestically produced) 10, skim milk powder 5, allose 3, live lactic acid bacteria (Lactobacillus acidophilus) powder 0.05, citric acid 0.10, flavoring (vanilla) 0.02, stabilizer (soybean polysaccharide) 0.20, pH 4.2

[0059] (4) Plant-based milk Composition example (4)-1 Soy milk base 70, allose 3, erythritol 1, RebM 0.005, sodium citrate 0.02, vanilla absolute 0.01, pH 6.8, water balance Composition example (4)-2 Soy milk base 70, allose 3, xylitol 1, sucralose 0.002, sodium citrate 0.02, matcha essential oil 0.01, pH 6.8, water balance Composition example (4)-3 Soy milk base 70, allose 3, maltitol 1, aspartame 0.001, vanilla absolute 0.005, pH 6.8, water balance Composition example (4)-4 Almond milk 80, allose 4, sorbitol 1, neotame 0.0001, chocolate oil 0.02, pH 6.7, water balance Composition example (4)-5 Almond milk 80, allose 4, lactitol 1, dulcoside A 0.003, matcha absolute 0.01, pH 6.7, water balance Composition example (4)-6 Oat milk 75, allose 3, allulose 0.5, isomalt 1, saccharin Na 0.005, flavoring (nuts) 0.02, pH 6.6, water balance Composition example (4)-7 Oat milk 75, allose 3.5, mannitol 1.5, stevioside 0.005, flavoring (vanilla) 0.01, pH 6.6, water balance Composition example (4)-8 Rice milk 70, allose 10, flavoring (rice) 0.02, pH 6.5, water balance Composition example (4)-9 Rice milk 70, allose 5, maltitol 2, sucralose 0.003, flavoring (berry) 0.02, pH 6.4, water balance Composition example (4)-10 Coconut milk 65, allose 4, erythritol 1, acesulfame K 0.001, coconut essential oil 0.01, pH 6.4, water balance Composition Example (4)-11 Coconut milk 65, allose 4, xylitol 1, neotame 0.0002, coconut essential oil 0.01, pH 6.4, water balance Composition example (4)-12 Soy milk 80, allose 2, maltitol 1, RebA 0.005, flavoring (soybean) 0.02, pH 6.8, water balance Composition example (4)-13 Soy milk 80, allose 2, sorbitol 1, stevioside 0.004, flavoring (matcha) 0.01, pH 6.8, water balance Composition Example (4)-14 Hemp milk 60, allose 3, isomalt 2, dulcoside A 0.004, nut oil 0.02, pH 6.8, water balance Composition example (4)-15 Hemp milk 60, allose 3, lactitol 1, RebB 0.005, nut oil 0.02, pH 6.8, water balance Composition Example (4)-16 Pecan milk 65, allose 4, erythritol 1, thaumatin 0.003, pecan flavoring 0.02, pH 6.7, water, balance Composition Example (4)-17 Pecan milk 65, allose 4, xylitol 1, neotame 0.0002, pecan flavoring 0.02, pH 6.7, water, balance Composition example (4)-18 Macadamia milk 70, allose 3.5, maltitol 1, acesulfame potassium 0.002, nut oil 0.02, pH 6.6, water balance Composition Example (4)-19 Macadamia milk 70, allose 3.5, sorbitol 1, RebX 0.003, nut oil 0.02, pH 6.6, water balance Composition example (4)-20 Cashew milk 70, allose 3, erythritol 1, sucralose 0.003, nut oil 0.02, pH 6.7, water balance Composition example (4)-21 Cashew milk 70, allose 3, xylitol 1, aspartame 0.001, nut oil 0.02, pH 6.7, water balance Composition example (4)-22 Almond yogurt base 70, allose 5, maltitol 1, RebA 0.005, berry flavor 0.02, pH 4.5, water balance Composition Example (4)-23 Almond yogurt base 70, allose 5, sorbitol 2, RebM 0.005, berry flavor 0.02, pH 4.5, water, balance Composition example (4)-24 Almond yogurt base 70, allose 5, erythritol 1, stevioside 0.005, matcha flavoring 0.001, pH 4.5, water balance Composition example (4)-25 Hazelnut milk 70, allose 5, isomalt 2, dulcoside A 0.004, nut oil 0.02, pH 6.7, water balance Composition example (4)-26 Hazelnut milk 70, allose 5, lactitol 1, neotame 0.0002, nut oil 0.02, pH 6.7, water balance Composition Example (4)-27 Pecan yogurt base 70, allose 5, erythritol 2, RebB 0.005, berry flavor 0.02, pH 4.5, water, balance Composition Example (4)-28 Pecan yogurt base 70, allose 5, xylitol 1, sucralose 0.002, berry flavoring 0.02, pH 4.5, water balance Composition example (4)-29 Macadamia yogurt base 70, allose 5, allulose 2, acesulfame potassium 0.001, berry flavoring 0.02, pH 4.5, water, balance Composition example (4)-30 Macadamia yogurt base 70, allose 5, sorbitol 1, RebX 0.003, berry flavor 0.02, pH 4.5, water balance Composition example (4)-31 Soy milk base 90, allose 2, erythritol 1, RebM 0.05, live lactic acid bacteria (Streptococcus thermophilus) powder 0.1, pH 4.7 Composition example (4)-32 Soy milk yogurt drink 90, allose 2, erythritol 1, stevia extract (RebB) 0.04, Lactobacillus casei Shirota live bacteria powder 0.1, pH 4.7

[0060] (5) Tea-based drinks Composition example (5)-1 Green tea extract 80, allose 3, erythritol 1, RebM 0.005, sodium citrate 0.02, flavor (green tea) 0.01, pH 6.5, water, balance Composition example (5)-2 Green tea extract 85, allose 2, maltitol 1, sucralose 0.002, citric acid 0.05, flavor (lemon) 0.01, pH 6.3, water balance Composition example (5)-3 Green tea extract 82, allose 3.5, lactitol 1, acesulfame potassium 0.001, sodium citrate 0.03, flavor (mint) 0.01, pH 6.7, water balance Composition example (5)-4 Black tea extract 80, allose 3, erythritol 1, sucralose 0.002, sodium citrate 0.02, flavoring (bergamot) 0.02, pH 4.8, water balance Composition example (5)-5 Black tea extract 85, allose 2.5, xylitol 1, neotame 0.0001, citric acid 0.06, flavoring (Earl Grey) 0.02, pH 5.0, water balance Composition example (5)-6 Black tea extract 82, allose 3, maltitol 1, aspartame 0.001, sodium citrate 0.03, flavoring (orange pekoe) 0.02, pH 4.9, water balance Composition Example (5)-7 Black tea extract 85, allose 2, sorbitol 1, rebaudioside H 0.005, citric acid 0.05, flavoring (Darjeeling) 0.02, pH 4.7, water balance Composition example (5)-8 Black tea extract 80, allose 3.5, lactitol 1, stevioside 0.005, sodium citrate 0.02, flavoring (Assam) 0.02, pH 4.8, water balance Composition Example (5)-9 Black tea extract 88, allose 1.5, isomalt 1, dulcoside A 0.004, citric acid 0.07, flavoring (breakfast) 0.02, pH 4.9, water balance Composition example (5)-10 Black tea extract 83, allose 2, maltitol 1, sucralose 0.003, sodium citrate 0.03, flavoring (royal milk tea) 0.02, pH 5.0, water balance Composition Example (5)-11 Chai extract 70, allose 4, erythritol 1, neotame 0.0002, cinnamon flavor 0.02, sodium citrate 0.02, pH 5.1, water balance Composition Example (5)-12 Chai extract 75, allose 3, xylitol 1, acesulfame K 0.001, ginger extract 0.05, pH 5.2, water, balance Composition Example (5)-13 Chai extract 72, allose 3.5, maltitol 1, RebA 0.005, clove flavor 0.01, citric acid 0.05, pH 5.0, water, balance Composition Example (5)-14 Chai extract 78, allose 2.5, sorbitol 1, stevioside 0.005, cardamom flavor 0.02, sodium citrate 0.03, pH 5.1, water balance Composition Example (5)-15 Chai extract 75, allose 3, lactitol 1, RebB 0.005, vanilla flavor 0.01, pH 5.2, water, balance Composition example (5)-16 Rooibos tea extract 85, allose 2, erythritol 1, sucralose 0.002, sodium citrate 0.02, flavoring (rooibos) 0.02, pH 5.5, water balance Composition example (5)-17 Herbal tea extract 80, allose 3, xylitol 1, aspartame 0.001, lemongrass extract 0.05, pH 5.8, water balance Composition Example (5)-18 Hibiscus extract 80, allose 3, maltitol 1, dulcoside A 0.004, rose fragrance 0.02, citric acid 0.07, pH 3.6, water balance Composition Example (5)-19 Chamomile extract 85, allose 2, sorbitol 1, RebX 0.003, sodium citrate 0.03, fragrance (chamomile) 0.005, pH 5.8, water, balance Composition Example (5)-20 Mint tea extract 85, allose 2, isomalt 1, stevioside 0.005, flavor (peppermint) 0.01, pH 5.9, water balance Composition Example (5)-21 Fruit tea extract 80, allose 3, erythritol 1, neotame 0.0001, berry flavor 0.02, sodium citrate 0.03, pH 4.2, water balance Composition Example (5)-22 Yerba mate extract 80, allose 3, xylitol 1, acesulfame potassium 0.001, lemon flavor 0.02, pH 5.0, water balance Composition example (5)-23 Brown rice tea extract 85, allose 1, allulose 1, maltitol 1, sucralose 0.002, citric acid 0.05, flavoring (brown rice) 0.01, pH 6.0, water balance Composition Example (5)-24 Roasted tea extract 85, allose 2, sorbitol 1, RebM 0.005, sodium citrate 0.02, flavoring (roasted tea) 0.005, pH 5.9, water, balance Composition example (5)-25 Matcha liquid powder 10, allose 2, erythritol 1, neotame 0.0002, sodium citrate 0.02, flavoring (matcha) 0.001, pH 6.8, water balance Composition Example (5)-26 Barley tea extract 80, allose 3, maltitol 1, dulcoside A 0.004, citric acid 0.04, flavoring (malt) 0.002, pH 6.0, water balance Composition Example (5)-27 Yerba mate tea extract 85, allose 2, lactitol 1, stevioside 0.005, sodium citrate 0.03, flavoring (yerba mate) 0.001, pH 5.2, water balance Composition example (5)-28 Kombucha liquid 20 + water 75, allose 2, xylitol 1, acesulfame potassium 0.001, citric acid 0.06, flavoring (yeast derived) 0.005, pH 4.0, balance water Composition Example (5)-29 Black tea extract 80, allose 3, isomalt 1, rebaudioside H 0.004, sodium citrate 0.03, flavor (bergamot) 0.02, pH 5.0, water balance Composition Example (5)-30 Black tea extract 82, allose 2, sorbitol 1, sucralose 0.003, sodium citrate 0.02, flavoring (Darjeeling) 0.02, pH 4.9, water balance Composition example (5)-31 Green tea extract 85, allose 3, erythritol 1, citric acid 0.05, pH 5.0 Composition example (5)-32 Black tea extract 80, allose 4, maltitol 2, sodium citrate 0.03, pH 5.5 Composition Example (5)-33 Oolong tea extract 85, allose 3.5, sorbitol 1.5, malic acid 0.04, pH 5.2 Composition example (5)-34 Hojicha extract 88, allose 3, erythritol 2, citric acid 0.06, pH 5.8 Composition example (5)-35 Matcha extract 80, allose 5, sucralose 0.005, sodium citrate 0.03, pH 6.0 Composition example (5)-36 Jasmine tea extract 85, allose 3, xylitol 2, citric acid 0.05, pH 5.3 Composition Example (5)-37 Rooibos extract 90, allose 2, neotame 0.001, sodium citrate 0.02, pH 6.5 Composition Example (5)-38 Mate tea extract 85, allose 4, acesulfame potassium 0.005, sodium malate 0.04, pH 5.7 Composition example (5)-39 White tea extract 92, allose 2.5, maltitol 1.5, citric acid 0.04, pH 5.9 Composition example (5)-40 Black bean tea extract 88, allose 2, allulose 1, thaumatin 0.002, sodium citrate 0.03, pH 6.1

[0061] (6) Coffee-based beverages Composition Example (6)-1 Coffee extract 80, allose 3, erythritol 1, RebM 0.005, flavoring (coffee oil) 0.02, sodium citrate 0.03, pH 5.5, water, balance Composition example (6)-2 Coffee extract 75, allose 4, xylitol 1, sucralose 0.002, flavoring (vanilla) 0.01, sodium lactate 0.04, pH 5.6, water balance Composition Example (6)-3 Espresso extract 85, allose 2, maltitol 1, acesulfame K 0.001, flavoring (hazelnut) 0.02, citric acid 0.05, pH 5.4, water, balance Composition Example (6)-4 Cold Brew 80, Allose 3.5, Lactitol 1, Neotame 0.0002, Flavoring (Chocolate) 0.02, Sodium Lactate 0.03, pH 5.3, Water, Balance Composition Example (6)-5 Cafe Latte (coffee extract 10, milk 90), allose 4, sorbitol 1, RebA 0.005, flavoring (caramel) 0.02, pH 6.0, water, balance Composition example (6)-6 Cappuccino (coffee extract 15, milk 85), allose 3, isomalt 1, dulcoside A 0.004, flavoring (cinnamon) 0.01, pH 5.8, balance water Composition example (6)-7 Mocha (coffee extract 10, cocoa 5, milk 85), allose 4, erythritol 1, stevioside 0.005, flavoring (chocolate oil) 0.02, pH 5.7, water, balance Composition example (6)-8 Flat White (coffee extract 20, milk 80), allose 3.5, xylitol 1, rebaudioside H 0.004, flavoring (nuts) 0.02, pH 5.9, water, balance Composition example (6)-9 Drip coffee extract 80, allose 3, maltitol 1, sucralose 0.003, flavoring (vanilla) 0.01, sodium lactate 0.04, pH 5.5, water balance Composition example (6)-10 Nitro coffee (coffee extract 80%), allose 2.5, lactitol 1, neotame 0.0002, flavoring (coconut) 0.02, sodium citrate 0.02, pH 5.4, water, balance Composition Example (6)-11 Instant coffee powder 5, allose 4, erythritol 1, RebB 0.005, cream powder 3, pH 6.0, water, balance Composition Example (6)-12 Instant coffee powder 5, allose 2, allulose 1, xylitol 1, acesulfame potassium 0.001, sodium lactate 0.03, pH 6.0, water balance Composition Example (6)-13 Instant coffee powder 5, allose 3, maltitol 1, stevioside 0.005, calcium lactate 0.02, pH 6.0, water balance Composition Example (6)-14 Instant coffee powder 5, allose 4, lactitol 1, sucralose 0.003, sodium lactate 0.03, pH 6.0, water balance Composition Example (6)-15 Instant coffee powder 5, allose 3, isomalt 1, rebaudioside H 0.004, cream powder 3, pH 6.0, water, balance Composition Example (6)-16 Coffee extract concentrate 10, allose 3, erythritol 1, dulcoside A 0.004, flavoring (coffee) 0.02, pH 5.6, water balance Composition Example (6)-17 Coffee extract concentrate 10, allose 3, xylitol 1, neotame 0.0001, flavoring (vanilla) 0.01, pH 5.6, water balance Composition Example (6)-18 Coffee extract concentrate 10, allose 2.5, maltitol 1, aspartame 0.001, flavoring (caramel) 0.02, pH 5.6, water balance Composition Example (6)-19 Coffee extract concentrate 10, allose 3, sorbitol 1, stevioside 0.005, flavoring (hazelnut) 0.02, pH 5.6, water balance Composition Example (6)-20 Coffee extract concentrate 10, allose 3, lactitol 1, RebA 0.005, flavoring (cinnamon) 0.01, pH 5.6, water, balance Composition Example (6)-21 Cold Brew 80, Processed Milk 10, Allose 3, Erythritol 1, RebM 0.005, Sodium Citrate 0.02, pH 5.4, Water, Balance Composition Example (6)-22 Espresso extract 85, processed milk 5, allose 3, xylitol 1, sucralose 0.002, sodium lactate 0.03, pH 5.4, water balance Composition Example (6)-23 Drip coffee extract 80, processed milk 10, allose 3, maltitol 1, acesulfame K 0.001, flavoring (vanilla) 0.01, pH 5.5, water, balance Composition Example (6)-24 Mocha (coffee extract 10, cocoa 3, milk 85), allose 4, lactitol 1, neotame 0.0002, flavoring (chocolate) 0.02, pH 5.7, water, balance Composition example (6)-25 Cafe au Lait (drip extract 20, milk 75), allose 4, isomalt 1, RebB 0.005, flavoring (almond) 0.02, pH 5.8, water, balance Composition example (6)-26 Affogato (espresso extract 15, milk ice cream 5), allose 3, erythritol 1, dulcoside A 0.004, flavoring (vanilla) 0.01, pH 5.5, water balance Composition Example (6)-27 Nitro coffee (coffee extract 80%), milk 10%, allose 2.5%, maltitol 1%, stevioside 0.005%, flavoring (coconut) 0.02%, pH 5.4, water, balance Composition example (6)-28 Cold Brew 80, Whey Protein 10, Allose 3, Lactitol 1, Sucralose 0.003, Flavoring (Nuts) 0.02, pH 5.4, Water Rest Composition Example (6)-29 Espresso extract 85, whey protein 5, allose 3, isomalt 1, RebA 0.005, flavoring (caramel) 0.02, pH 5.4, water balance Composition example (6)-30 Drip coffee extract 80, whey protein 10, allose 3, xylitol 1, neotame 0.0001, flavoring (vanilla) 0.01, pH 5.5, water balance Composition Example (6)-31 Cold brew extract 90, allose 2, erythritol 1, citric acid 0.02, pH 5.0 Composition example (6)-32 Instant coffee solution 85, allose 3, maltitol 1, sodium citrate 0.03, pH 5.5 Composition Example (6)-33 Espresso concentrate 88, allose 2, allulose 0.5, sorbitol 1.5, malic acid 0.04, pH 5.2 Composition Example (6)-34 Iced coffee extract 90, allose 3, sucralose 0.005, citric acid 0.01, pH 4.8 Composition example (6)-35 Drip coffee solution 87, allose 4, xylitol 1, sodium citrate 0.03, pH 5.1 Composition example (6)-36 Decaf coffee extract 85, allose 5, neotame 0.001, citric acid 0.02, pH 5.4 Composition Example (6)-37 French press extract 86, allose 2, acesulfame potassium 0.002, sodium malate 0.03, pH 5.3 Composition example (6)-38 Coffee extract + calcium-containing lactic acid bacteria drink base (total 85), allose 3, maltitol 2, sodium citrate 0.04, pH 6.0 Composition example (6)-39 Caffeine-free coffee extract 88, allose 3, thaumatin 0.005, sodium citrate 0.02, pH 5.6 Composition example (6)-40 Coffee liquid 85, allose 4, erythritol 1, citric acid 0.03, pH 5.7

[0062] (7) Carbonated and sparkling drinks (7-1: Cola) Composition example (7)-1 Carbonated water 85, allose 3, erythritol 1, sucralose 0.002, caramel color 2, phosphoric acid 0.2, cola flavor 0.05, caffeine 0.01, pH 2.9, carbon dioxide 3.0 gas volume, water balance Composition example (7)-2 Carbonated water 86, allose 2.5, maltitol 1, aspartame 0.001, caramel color 2, phosphoric acid 0.2, cola flavor 0.05, caffeine 0.01, pH 3.0, carbon dioxide 3.2 gas volume, water balance Composition example (7)-3 Carbonated water 85, allose 3.5, xylitol 1, RebM 0.005, caramel color 2, phosphoric acid 0.2, cola flavor 0.05, caffeine 0.01, pH 2.8, carbon dioxide 3.5 gas volume, water balance Composition example (7)-4 Carbonated water 87, allose 2, lactitol 1, neotame 0.0001, caramel color 2, phosphoric acid 0.2, cola flavor 0.05, caffeine 0.01, pH 3.1, carbon dioxide 3.3 gas volume, water balance Composition example (7)-5 Carbonated water 85, allose 3, sorbitol 1, RebA 0.005, caramel color 2, phosphoric acid 0.2, cola flavor 0.05, caffeine 0.01, pH 2.9, carbon dioxide 3.4 gas volume, water balance Composition example (7)-6 Carbonated water 86, allose 2.5, maltitol 1.5, acesulfame potassium 0.001, caramel color 2, phosphoric acid 0.2, cola flavor 0.05, caffeine 0.01, pH 3.0, carbon dioxide 3.6 gas volume, water balance Composition Example (7)-7 Carbonated water 85, allose 3, isomalt 1, dihydrobranidiol stevioside 0.004, caramel color 2, phosphoric acid 0.2, cola flavor 0.05, caffeine 0.01, pH 2.8, carbon dioxide 3.2 gas volume, water balance Composition example (7)-8 Carbonated water 87, allose 2, erythritol 1, rebaudioside H 0.004, caramel color 2, phosphoric acid 0.2, cola flavor 0.05, caffeine 0.01, pH 3.1, carbon dioxide 3.5 gas volumes, water balance Composition example (7)-9 Carbonated water 86, allose 2, allulose 1, xylitol 1, dulcoside A 0.004, caramel color 2, phosphoric acid 0.2, cola flavor 0.05, caffeine 0.01, pH 2.9, carbon dioxide 3.3 gas volume, water balance Composition example (7)-10 Carbonated water 85, allose 3.5, sorbitol 1, saccharin Na 0.005, caramel color 2, phosphoric acid 0.2, cola flavor 0.05, caffeine 0.01, pH 3.0, carbon dioxide 3.4 gas volume, water balance Composition Example (7)-11 Carbonated water 85, allose 3, erythritol 1, RebB 0.005, caramel color 2, phosphoric acid 0.2, cola flavor 0.05, caffeine 0.008, pH 2.9, carbon dioxide 3.1 gas volume, water balance Composition Example (7)-12 Carbonated water 86, allose 2, maltitol 1, neotame 0.0002, caramel color 2, phosphoric acid 0.2, cola flavor 0.05, caffeine 0.009, pH 3.0, carbon dioxide 3.2 gas volume, water balance Composition example (7)-13 Carbonated water 87, allose 2.5, lactitol 1, aspartame 0.001, caramel color 2, phosphoric acid 0.2, cola flavor 0.05, caffeine 0.007, pH 2.8, carbon dioxide 3.5 gas volume, water balance Composition Example (7)-14 Carbonated water 85, allose 3, sorbitol 1.5, stevioside 0.005, caramel color 2, phosphoric acid 0.2, cola flavor 0.05, caffeine 0.006, pH 3.1, carbon dioxide 3.6 gas volume, water balance Composition Example (7)-15 Carbonated water 86, allose 3, xylitol 1, acesulfame potassium 0.002, caramel color 2, phosphoric acid 0.2, cola flavor 0.05, caffeine 0.005, pH 2.9, carbon dioxide 3.3 gas volume, water balance Composition example (7)-16 Allose 5, sucralose 0.002, caramel color 0.20, caffeine 0.03, flavoring (cola flavor) 0.10, carbon dioxide volume 3.5, pH 3.2 Composition example (7)-17 Allose 6, Acesulfame K 0.005, Caramel color 0.25, Caffeine 0.03, Flavoring (Cola flavor) 0.10, Carbon dioxide volume 4.0, pH 3.1 Composition example (7)-18 Allose 4, Maltitol 2, Sucralose 0.001, Caramel color 0.18, Caffeine 0.02, Flavoring (Cola flavor) 0.08, Carbon dioxide volume 3.8, pH 3.3 Composition example (7)-19 Allose 5, sorbitol 1.5, acesulfame K 0.003, caramel color 0.22, caffeine 0.03, flavoring (cola flavor) 0.09, carbon dioxide volume 3.2, pH 3.2 Composition example (7)-20 Allose 7, xylitol 1, sucralose 0.002, caramel color 0.25, caffeine 0.04, flavoring (cola flavor) 0.12, carbon dioxide volume 4.2, pH 3.0 Composition example (7)-21 Allose 5, RebM 0.005, caramel color 0.2, caffeine 0.03, flavoring (cola flavor) 0.10, carbon dioxide volume 3.6, pH 3.2 Composition example (7)-22 Allose 4, stevioside 0.05, caramel color 0.18, caffeine 0.02, flavoring (cola flavor) 0.08, carbon dioxide volume 3.9, pH 3.3 Composition example (7)-23 Allose 6, Neotame 0.0005, Caramel color 0.23, Caffeine 0.03, Flavoring (Cola flavor) 0.11, Carbon dioxide volume 4.1, pH 3.1 Composition example (7)-24 Allose 5, saccharin Na 0.005, caramel color 0.2, caffeine 0.03, flavoring (cola flavor) 0.10, carbon dioxide volume 3.7, pH 3.2 Composition example (7)-25 Allose 4, maltitol 2, stevioside 0.03, caramel color 0.18, caffeine 0.02, flavoring (cola flavor) 0.08, carbon dioxide volume 3.8, pH 3.3 Composition example (7)-26 Allose 6, sucralose 0.003, sorbitol 1, caramel color 0.25, caffeine 0.04, flavoring (cola flavor) 0.12, carbon dioxide volume 4.0, pH 3.1 Composition example (7)-27 Allose 5, maltitol 1.5, neotame 0.001, caramel color 0.2, caffeine 0.03, flavoring (cola flavor) 0.10, carbon dioxide volume 3.5, pH 3.2 Composition example (7)-28 Allose 7, Erythritol 1, Acesulfame K 0.002, Caramel color 0.28, Caffeine 0.04, Flavoring (Cola flavor) 0.12, Carbon dioxide volume 4.3, pH 3.0 Composition example (7)-29 Allose 5, Sorbitol 2, Stevioside 0.04, Caramel color 0.2, Caffeine 0.03, Flavoring (Cola flavor) 0.10, Carbon dioxide volume 3.9, pH 3.2 Composition example (7)-30 Allose 6, maltitol 1, saccharin Na 0.003, caramel color 0.23, caffeine 0.03, flavoring (cola flavor) 0.11, carbon dioxide volume 4.1, pH 3.1

[0063] (7-2: Cider) Composition example (7)-31 Carbonated water 85, allose 3, erythritol 1, sucralose 0.002, apple juice 5, citric acid 0.1, flavoring (cider flavor) 0.05, pH 3.2, carbon dioxide gas volume 3.2, water balance Composition example (7)-32 Carbonated water 86, allose 2.5, maltitol 1, aspartame 0.001, apple juice 5, sodium citrate 0.03, flavoring (apple) 0.02, pH 3.4, carbon dioxide gas volume 3.4, water balance Composition Example (7)-33 Carbonated water 85, allose 3.5, xylitol 1, RebM 0.005, pear juice 5, malic acid 0.05, flavoring (pear) 0.02, pH 3.5, carbon dioxide gas volume 3.5, water balance Composition example (7)-34 Carbonated water 87, allose 2, lactitol 1, neotame 0.0001, apple juice 5, citric acid 0.08, flavoring (golden apple) 0.05, pH 3.3, carbon dioxide 3.3 gas volume, water balance Composition example (7)-35 Carbonated water 85, allose 1, allulose 2, sorbitol 1, RebA 0.005, apple juice 5, sodium malate 0.02, flavor (green apple) 0.02, pH 3.1, carbon dioxide 3.0 gas volume, water balance Composition Example (7)-36 Carbonated water 86, allose 2.5, maltitol 1.5, acesulfame K 0.001, pear juice 5, citric acid 0.06, flavoring (pear) 0.02, pH 3.4, carbon dioxide 3.2 gas volume, water balance Composition Example (7)-37 Carbonated water 85, allose 3, isomalt 1, stevioside 0.005, apple juice 5, malic acid 0.07, flavoring (golden cider) 0.03, pH 3.2, carbon dioxide 3.4 gas volume, water balance Composition Example (7)-38 Carbonated water 87, allose 2, erythritol 1, rebaudioside H 0.004, apple juice 5, sodium citrate 0.03, flavoring (brandy apple) 0.05, pH 3.3, carbon dioxide 3.5 gas volumes, water balance Composition Example (7)-39 Carbonated water 86, allose 3, xylitol 1, dulcoside A 0.004, apple juice 5, sodium malate 0.01, flavoring (blackcurrant apple) 0.02, pH 3.4, carbon dioxide 3.6 gas volume, water balance Composition example (7)-40 Carbonated water 85, allose 3.5, sorbitol 1, saccharin Na 0.005, apple juice 5, citric acid 0.05, flavoring (peach & apple) 0.02, pH 3.2, carbon dioxide gas volume 3.1, water balance Composition example (7)-41 Carbonated water 87, allose 2, maltitol 1, neotame 0.0002, pear juice 5, malic acid 0.06, flavoring (La France) 0.02, pH 3.5, carbon dioxide 3.3 gas volume, water balance Composition example (7)-42 Carbonated water 85, allose 3, erythritol 1, RebB 0.005, apple juice 5, sodium citrate 0.03, flavoring (spice apple) 0.03, pH 3.1, carbon dioxide gas volume 3.2, water balance Composition example (7)-43 Carbonated water 86, allose 2.5, lactitol 1, aspartame 0.001, pear juice 5, citric acid 0.07, flavoring (honey apple) 0.02, pH 3.4, carbon dioxide 3.5 gas volume, water balance Composition Example (7)-44 Carbonated water 85, allose 3, sorbitol 1, stevioside 0.005, apple juice 5, sodium malate 0.02, flavoring (cinnamon apple) 0.05, pH 3.2, carbon dioxide 3.3 gas volume, water balance Composition example (7)-45 Carbonated water 87, allose 2, isomalt 1, RebX 0.003, pear juice 5, citric acid 0.06, flavoring (ginger apple) 0.02, pH 3.5, carbon dioxide 3.6 gas volume, water balance Composition example (7)-46 Allose 6, sucralose 0.003, apple juice concentrate 10, malic acid 0.10, flavoring (apple flavor) 0.05, carbon dioxide volume 3.0, pH 3.3 Composition example (7)-47 Allose 5, Maltitol 2, Apple juice concentrate 15, Sodium citrate 0.03, Flavoring (green apple) 0.04, Carbon dioxide volume 3.5, pH 3.2 Composition example (7)-48 Allose 7, Erythritol 1, Apple juice concentrate 12, Sodium malate 0.05, Flavoring (apple tincture) 0.03, Carbon dioxide volume 4.0, pH 3.4 Composition example (7)-49 Allose 6, Sorbitol 2, Apple juice concentrate 10, Citric acid 0.08, Flavoring (apple essence) 0.04, Carbon dioxide volume 3.8, pH 3.2 Composition example (7)-50 Allose 5, Xylitol 2, Apple juice concentrate 15, Malic acid 0.06, Flavoring (Branded Apple) 0.05, Carbon dioxide volume 3.2, pH 3.3 Composition example (7)-51 Allose 6, Neotame 0.001, Apple juice concentrate 10, Sodium citrate 0.04, Flavoring (apple flavor) 0.05, Carbon dioxide volume 4.2, pH 3.1 Composition example (7)-52 Allose 7, sucralose 0.002, apple juice concentrate 8, sodium malate 0.05, flavoring (green apple) 0.03, carbon dioxide volume 3.6, pH 3.3

[0064] (7-3: Lemon-Lime) Composition Example (7)-53 Carbonated water 85, allose 1.5, erythritol 0.5, sucralose 0.002, lemon juice 3, lime juice 2, citric acid 0.08, flavoring (lemon lime) 0.02, pH 2.9, carbon dioxide 3.2 gas volume, water balance Composition example (7)-54 Carbonated water 86, allose 2, xylitol 0.8, acesulfame potassium 0.001, lemon juice 2, lime flavoring 0.02, sodium citrate 0.03, pH 3.0, carbon dioxide gas volume 3.3, water balance Composition example (7)-55 Carbonated water 85, allose 1, maltitol 1, RebM 0.005, lemon juice 4, citric acid 0.07, flavoring (lime) 0.02, pH 3.1, carbon dioxide gas volume 3.4, water balance Composition example (7)-56 Carbonated water 87, allose 1.5, lactitol 1, neotame 0.0001, lime juice 3, lemon essential oil 0.01, sodium citrate 0.02, pH 2.8, carbon dioxide 3.5 gas volumes, water balance Composition Example (7)-57 Carbonated water 86, allose 2, sorbitol 1, stevioside 0.005, lemon juice 3, flavoring (lime tincture) 0.03, pH 3.0, carbon dioxide 3.2 gas volume, water balance Composition example (7)-58 Carbonated water 85, allose 1, allulose 0.5, isomalt 1, aspartame 0.001, lime juice 2, citric acid 0.06, flavor (lemon) 0.02, pH 3.1, carbon dioxide 3.3 gas volume, water balance Composition Example (7)-59 Carbonated water 85, allose 2, erythritol 1, dulcoside A 0.004, lemon juice 3, lime juice 2, sodium citrate 0.03, pH 3.0, carbon dioxide 3.4 gas volume, water balance Composition example (7)-60 Allose 5, erythritol 2, citric acid 0.10, fragrance (lemon essential oil) 0.05, carbon dioxide volume 3.5, pH 2.9 Composition example (7)-61 Allose 6, sucralose 0.003, sodium citrate 0.03, flavoring (lime essential oil) 0.04, carbon dioxide volume 3.8, pH 3.0 Composition example (7)-62 Allose 4, maltitol 1, citric acid 0.08, flavoring (lemon tincture) 0.06, carbon dioxide volume 3.2, pH 2.8 Composition example (7)-63 Allose 5, sorbitol 2, sodium citrate 0.04, flavor (lime tincture) 0.05, carbon dioxide volume 4.0, pH 3.1 Composition example (7)-64 Allose 7, xylitol 1, malic acid 0.06, flavoring (lemon oil) 0.03, carbon dioxide volume 3.6, pH 3.0 Composition example (7)-65 Allose 6, Neotame 0.001, Citric acid 0.09, Flavoring (Lime oil) 0.04, Carbon dioxide volume 3.9, pH 3.1 Composition example (7)-67 Allose 5, sucralose 0.002, sodium citrate 0.05, flavoring (lemon-lime blend) 0.06, carbon dioxide volume 3.4, pH 2.9 Composition example (7)-68 Allose 4, maltitol 2, citric acid 0.07, flavoring (lemon essence) 0.05, carbon dioxide volume 3.7, pH 3.0 Composition example (7)-69 Allose 6, sorbitol 1.5, sodium citrate 0.03, flavoring (lime essence) 0.04, carbon dioxide volume 4.1, pH 3.1 Composition example (7)-70 Allose 5, erythritol 1, sodium malate 0.02, flavoring (lemon tincture) 0.05, carbon dioxide volume 3.8, pH 2.9

[0065] (7-4: Orange) Composition Example (7)-71 Allose 5, Orange Juice Concentrate 10, Sucralose 0.002, Caramel Color 0.15, Flavoring (Orange Essential Oil) 0.10, Carbon Dioxide Volume 3.5, pH 3.3 Composition example (7)-72 Allose 6, orange juice concentrate 12, maltitol 2, caramel color 0.18, flavor (orange tincture) 0.08, carbon dioxide volume 3.8, pH 3.4 Composition example (7)-73 Allose 4, orange puree 15, erythritol 1, caramel color 0.12, flavor (orange oil) 0.05, carbon dioxide volume 3.2, pH 3.5 Composition Example (7)-74 Allose 5, orange juice concentrate 8, sorbitol 2, caramel color 0.20, flavor (orange essence) 0.07, carbon dioxide volume 4.0, pH 3.2 Composition example (7)-75 Allose 7, Orange juice concentrate 10, Xylitol 1, Caramel color 0.22, Flavoring (blood orange essential oil) 0.09, Carbon dioxide volume 3.9, pH 3.3 Composition example (7)-76 Allose 6, Orange juice concentrate 12, Sucralose 0.003, Caramel color 0.18, Flavoring (sweet orange essential oil) 0.08, Carbon dioxide volume 3.6, pH 3.4 Composition example (7)-77 Allose 5, orange puree 10, stevioside 0.05, caramel color 0.15, flavor (navel orange essential oil) 0.10, carbon dioxide volume 4.2, pH 3.3 Composition Example (7)-78 Allose 4, Orange Juice Concentrate 15, Acesulfame K 0.001, Caramel Color 0.16, Flavoring (Orange Blend) 0.07, Carbon Dioxide Volume 3.7, pH 3.5 Composition example (7)-79 Allose 6, Orange juice concentrate 10, Neotame 0.0005, Caramel color 0.19, Flavoring (Mandarin orange essential oil) 0.08, Carbon dioxide volume 3.8, pH 3.2 Composition example (7)-80 Carbonated water 85, allose 2, erythritol 1, sucralose 0.002, orange juice 5, flavor (orange) 0.02, sodium citrate 0.03, pH 3.2, carbon dioxide 3.3 gas volume, water balance Composition example (7)-81 Carbonated water 86, allose 1.5, xylitol 1, neotame 0.0001, orange juice 4, citric acid 0.07, flavor (blood orange) 0.02, pH 3.3, carbon dioxide gas volume 3.4, water balance Composition example (7)-82 Carbonated water 85, allose 2.5, maltitol 0.5, RebM 0.005, orange juice 6, flavor (navel orange) 0.02, sodium citrate 0.02, pH 3.1, carbon dioxide 3.2 gas volume, water balance Composition Example (7)-83 Carbonated water 87, allose 2, lactitol 1, acesulfame potassium 0.001, orange juice 5, flavoring (tangerine) 0.02, citric acid 0.06, pH 3.0, carbon dioxide 3.5 gas volumes, water balance Composition Example (7)-84 Carbonated water 86, allose 1.5, sorbitol 1, stevioside 0.005, orange juice 4, sodium citrate 0.03, flavor (Valencia) 0.02, pH 3.2, carbon dioxide 3.4 gas volume, water balance Composition example (7)-85 Carbonated water 85, allose 2, isomalt 1, aspartame 0.001, orange juice 5, flavoring (clear orange) 0.02, citric acid 0.07, pH 3.3, carbon dioxide 3.3 gas volume, water balance Composition Example (7)-86 Carbonated water 85, allose 1.5, allulose 0.5, erythritol 1, dulcoside A 0.004, orange juice 5, sodium citrate 0.02, flavoring (Seville orange) 0.02, pH 3.1, carbon dioxide 3.2 gas volume, water balance

[0066] (7-5: Ginger ale) Composition example (7)-87 Carbonated water 85, allose 1.5, erythritol 0.5, sucralose 0.002, ginger extract 5, lemon juice 1, sodium citrate 0.03, pH 3.2, carbon dioxide 3.6 gas volume, water balance Composition example (7)-88 Carbonated water 86, allose 2, xylitol 1, aspartame 0.001, ginger extract 4, flavoring (ginger) 0.02, citric acid 0.06, pH 3.3, carbon dioxide 3.5 gas volume, water balance Composition example (7)-89 Carbonated water 85, allose 2.5, maltitol 0.5, RebM 0.005, ginger extract 6, sodium citrate 0.02, flavor (herb) 0.02, pH 3.2, carbon dioxide 3.7 gas volume, water balance Composition example (7)-90 Carbonated water 87, allose 2, lactitol 1, stevioside 0.005, ginger extract 5, citric acid 0.07, flavor (peppermint) 0.01, pH 3.1, carbon dioxide 3.4 gas volume, water balance Composition example (7)-91 Carbonated water 86, allose 1, allulose 0.5, sorbitol 1, neotame 0.0001, ginger extract 4, sodium citrate 0.03, flavor (cinnamon) 0.01, pH 3.3, carbon dioxide gas volume 3.6, water balance Composition example (7)-92 Carbonated water 85, allose 2, isomalt 1, acesulfame K 0.001, ginger extract 5, citric acid 0.06, flavor (lemongrass) 0.02, pH 3.2, carbon dioxide 3.5 gas volume, water balance Composition Example (7)-93 Carbonated water 85, allose 5, dulcoside A 0.004, ginger extract 5, sodium citrate 0.02, flavor (honey) 0.02, pH 3.1, carbon dioxide 3.6 gas volume, water balance Composition example (7)-94 Allose 5, erythritol 2, ginger concentrate 5, citric acid 0.07, flavoring (ginger essence) 0.03, carbon dioxide volume 4.0, pH 3.8 Composition example (7)-95 Allose 6, Maltitol 1, Ginger paste 4, Malic acid 0.05, Flavoring (ginger tincture) 0.04, Carbon dioxide volume 3.5, pH 3.9 Composition example (7)-96 Allose 4, Sorbitol 2, Ginger concentrate 6, Sodium citrate 0.03, Flavoring (ginger oil) 0.02, Carbon dioxide volume 3.8, pH 3.7 Composition example (7)-97 Allose 5, xylitol 2, ginger extract 5, citric acid 0.06, flavoring (ginger extract) 0.03, carbon dioxide volume 4.2, pH 3.6 Composition example (7)-98 Allose 7, sucralose 0.001, ginger concentrate 4, sodium malate 0.04, flavoring (spicy ginger) 0.05, carbon dioxide volume 3.9, pH 3.8 Composition example (7)-99 Allose 6, Neotame 0.0005, Ginger paste 5, Citric acid 0.08, Flavoring (Ginger cinnamon blend) 0.04, Carbon dioxide volume 4.1, pH 3.7 Composition example (7)-100 Allose 5, Saccharin Na 0.003, Ginger concentrate 6, Malic acid Na 0.03, Flavoring (ginger lime) 0.02, Carbon dioxide volume 3.6, pH 3.9 Composition example (7)-101 Allose 4, maltitol 3, ginger extract 5, sodium citrate 0.05, flavoring (ginger lemon) 0.03, carbon dioxide volume 3.7, pH 3.8 Composition example (7)-102 Allose 6, Erythritol 1, Ginger concentrate 4, Malic acid 0.06, Flavoring (ginger mint) 0.04, Carbon dioxide volume 4.0, pH 3.7 Composition example (7)-103 Allose 5, Sorbitol 2, Ginger paste 5, Sodium citrate 0.04, Flavoring (ginger herb) 0.03, Carbon dioxide volume 3.8, pH 3.8

[0067] (7-6: Tonic water) Composition example (7)-104 Allose 4, erythritol 2, quinine sulfate 0.03, citric acid 0.05, flavoring (grapefruit essential oil) 0.02, carbon dioxide volume 3.5, pH 3.2 Composition example (7)-105 Allose 5, Maltitol 1, Quinine sulfate 0.04, Sodium citrate 0.03, Flavoring (lemon essential oil) 0.03, Carbon dioxide volume 3.8, pH 3.3 Composition example (7)-106 Allose 3, Sorbitol 2, Quinine 0.02, Malic acid 0.04, Flavoring (Lime essential oil) 0.02, Carbon dioxide volume 4.0, pH 3.1 Composition example (7)-107 Allose 4, xylitol 1.5, quinine sulfate 0.05, sodium citrate 0.02, fragrance (orange essential oil) 0.03, carbon dioxide volume 3.6, pH 3.2 Composition example (7)-108 Allose 4, Allulose 2, Sucralose 0.002, Quinine 0.03, Sodium Malate 0.04, Flavoring (Tonic Blend Flavoring) 0.05, Carbon dioxide volume 3.9, pH 3.2 Composition example (7)-109 Allose 5, Neotame 0.001, Quinine sulfate 0.04, Citric acid 0.06, Flavoring (Lemon-Lime Blend) 0.04, Carbon dioxide volume 4.1, pH 3.3 Composition example (7)-110 Allose 4, Acesulfame K 0.005, Quinine 0.02, Citric acid 0.05, Flavoring (Herbal tincture) 0.03, Carbon dioxide volume 3.7, pH 3.1 Composition Example (7)-111 Allose 5, Saccharin Na 0.005, Quinine sulfate 0.03, Malic acid Na 0.03, Flavoring (ginger essence) 0.02, Carbon dioxide volume 3.8, pH 3.2 Composition example (7)-112 Allose 6, maltitol 2, quinine 0.05, sodium citrate 0.04, flavoring (tropical flavor) 0.04, carbon dioxide volume 4.0, pH 3.3 Composition Example (7)-113 Allose 4, Sorbitol 1, Quinine sulfate 0.04, Malic acid 0.02, Flavoring (Coriander seed oil) 0.03, Carbon dioxide volume 3.9, pH 3.2 Composition Example (7)-113 Carbonated water 86, allose 1, erythritol 0.5, sucralose 0.002, quinine 0.02, sodium citrate 0.03, flavor (citrus) 0.02, pH 3.0, carbon dioxide 3.5 gas volumes, water balance Composition Example (7)-114 Carbonated water 85, allose 1.5, maltitol 1, acesulfame K 0.001, quinine 0.02, citric acid 0.05, flavoring (lime) 0.02, pH 3.2, carbon dioxide 3.4 gas volume, water balance Composition Example (7)-115 Carbonated water 87, allose 2, xylitol 1, RebM 0.005, quinine 0.015, sodium citrate 0.02, flavor (lemon) 0.02, pH 3.1, carbon dioxide 3.6 gas volume, water balance Composition Example (7)-116 Carbonated water 86, allose 1, sorbitol 1, neotame 0.0001, quinine 0.02, citric acid 0.06, flavor (grapefruit) 0.02, pH 3.0, carbon dioxide 3.3 gas volume, water balance Composition Example (7)-117 Carbonated water 85, allose 1.5, isomalt 1, stevioside 0.005, quinine 0.02, sodium citrate 0.03, flavor (orange) 0.02, pH 3.2, carbon dioxide 3.5 gas volumes, water balance

[0068] (7-7: Cream soda) Composition example (7)-118 Allose 5, erythritol 2, vanilla flavoring (vanilla absolute) 0.05, coloring (Blue No. 1 0.01, Yellow No. 4 0.005), carbon dioxide volume 3.5, pH 3.8 Composition Example (7)-119 Allose 6, Maltitol 1, Vanilla flavoring (vanilla tincture) 0.04, Coloring (Blue No. 1 0.02, Yellow No. 4 0.003), Carbon dioxide volume 4.0, pH 3.7 Composition example (7)-120 Allose 4, Sorbitol 2, Vanilla flavoring (vanilla oil) 0.06, Coloring (Blue No. 1 0.008, Yellow No. 4 0.007), Carbon dioxide volume 3.8, pH 3.9 Composition example (7)-121 Allose 5, sucralose 0.002, vanilla flavoring (vanilla essence) 0.05, coloring (blue No. 1 0.01, yellow No. 4 0.005), carbon dioxide volume 3.6, pH 3.8 Composition Example (7)-122 Allose 7, Xylitol 1, Vanilla flavoring (vanilla absolute) 0.04, Coloring (Green No. 3 0.02), Carbon dioxide volume 4.2, pH 3.6 Composition example (7)-123 Allose 6, Neotame 0.001, Vanilla flavoring (vanilla tincture) 0.05, Coloring (Blue No. 1 0.005, Yellow No. 4 0.005), Carbon dioxide volume 3.9, pH 3.7 Composition example (7)-124 Allose 5, Acesulfame K 0.003, Vanilla flavoring (vanilla oil) 0.06, Coloring (Green No. 3 0.01), Carbon dioxide volume 3.7, pH 3.8 Composition example (7)-125 Allose 4, Maltitol 2, Vanilla flavoring (vanilla essence) 0.04, Coloring (Blue No. 1 0.007, Yellow No. 4 0.003), Carbon dioxide volume 3.8, pH 3.9 Composition Example (7)-126 Allose 6, Sorbitol 1, Vanilla flavoring (vanilla absolute) 0.05, Coloring (Green No. 3 0.015), Carbon dioxide volume 4.0, pH 3.7 Composition example (7)-127 Allose 5, saccharin Na 0.005, vanilla flavoring (vanilla tincture) 0.05, coloring (blue No. 1 0.009, yellow No. 4 0.004), carbon dioxide volume 3.6, pH 3.8 Composition example (7)-128 Carbonated water 85, allose 2, erythritol 1, aspartame 0.001, vanilla flavoring 0.03, cream powder 2, sodium citrate 0.02, pH 3.4, carbon dioxide gas volume 3.2, water balance Composition example (7)-129 Carbonated water 86, allose 2.5, maltitol 1, sucralose 0.002, vanilla flavoring 0.02, cream powder 3, citric acid 0.05, pH 3.3, carbon dioxide gas volume 3.3, water balance Composition example (7)-130 Carbonated water 87, allose 3, xylitol 1, RebA 0.005, vanilla flavoring 0.02, cream powder 3, sodium citrate 0.02, pH 3.2, carbon dioxide gas volume 3.4, water balance Composition Example (7)-131 Carbonated water 85, allose 2, sorbitol 1, stevioside 0.005, vanilla flavoring 0.02, cream powder 2, citric acid 0.06, pH 3.3, carbon dioxide 3.5 gas volumes, water balance Composition Example (7)-132 Carbonated water 86, allose 2, allulose 0.5, isomalt 1, dulcoside A 0.004, vanilla flavoring 0.02, cream powder 2, sodium citrate 0.03, pH 3.4, carbon dioxide gas volume 3.6, water balance

[0069] (7-8: Root beer) Composition Example (7)-133 Carbonated water 85, allose 3, erythritol 1, acesulfame potassium 0.001, herb extract 2, caramel color 1, sodium citrate 0.02, pH 3.0, carbon dioxide 3.5 gas volume, water balance Composition Example (7)-134 Carbonated water 86, allose 2.5, maltitol 1, sucralose 0.002, herb extract 2, caramel color 1, citric acid 0.05, pH 3.1, carbon dioxide 3.4 gas volume, water balance Composition Example (7)-135 Carbonated water 87, allose 2, xylitol 1, RebM 0.005, herb extract 3, caramel color 1, sodium citrate 0.02, pH 3.2, carbon dioxide 3.6 gas volume, water balance Composition Example (7)-136 Carbonated water 85, allose 2.5, sorbitol 1, neotame 0.0001, herb extract 2, caramel color 1, citric acid 0.06, pH 3.1, carbon dioxide 3.3 gas volume, water balance Composition Example (7)-137 Carbonated water 86, allose 3, lactitol 1, stevioside 0.005, herb extract 3, caramel color 1, sodium citrate 0.03, pH 3.0, carbon dioxide 3.5 gas volume, water balance

[0070] (7-9: Grape type) Composition example (7)-138 Allose 5, grape juice concentrate 10, sucralose 0.002, sodium citrate 0.03, flavoring (grape essence) 0.05, carbon dioxide volume 3.6, pH 3.2 Composition example (7)-139 Allose 6, Maltitol 2, Grape juice concentrate 8, Malic acid 0.05, Flavoring (grape flavor) 0.04, Carbon dioxide volume 3.8, pH 3.3 Composition example (7)-140 Allose 4, Erythritol 1, Grape juice concentrate 12, Sodium tartrate 0.04, Flavoring (grape tincture) 0.06, Carbon dioxide volume 3.5, pH 3.1 Composition Example (7)-141 Allose 5, Sorbitol 2, Grape Juice Concentrate 10, Citric Acid 0.06, Flavoring (Concord Grape Oil) 0.05, Carbon Dioxide Volume 4.0, pH 3.2 Composition Example (7)-142 Allose 7, Xylitol 1, Grape Juice Concentrate 7, Sodium Malate 0.03, Flavoring (Grape Absolute) 0.07, Carbon Dioxide Volume 3.9, pH 3.4 Composition example (7)-143 Allose 6, Neotame 0.001, Grape juice concentrate 9, Sodium citrate 0.04, Flavoring (grape flavor) 0.05, Carbon dioxide volume 3.7, pH 3.3 Composition Example (7)-144 Allose 5, Saccharin Na 0.005, Grape Juice Concentrate 11, Tartaric Acid 0.05, Flavoring (Grape Oil) 0.04, Carbon Dioxide Volume 3.8, pH 3.2 Composition example (7)-145 Allose 4, Sucralose 0.003, Grape juice concentrate 12, Sodium citrate 0.02, Flavoring (grape blend flavoring) 0.06, Carbon dioxide volume 4.1, pH 3.1 Composition example (7)-146 Allose 6, maltitol 1.5, grape juice concentrate 10, malic acid 0.07, flavoring (grape essence) 0.05, carbon dioxide volume 3.9, pH 3.3 Composition example (7)-147 Allose 5, Sorbitol 2.5, Grape juice concentrate 8, Sodium tartrate 0.04, Flavoring (grape flavor) 0.04, Carbon dioxide volume 3.6, pH 3.2 Composition example (7)-76 Carbonated water 85, Allose 3, Erythritol 1, Sucralose 0.002, Grape juice 5, Citric acid 0.05, Flavoring (grape) 0.02, pH 3.2, Carbon dioxide volume 3.3, Water Rest Composition Example (7)-148 Carbonated water 86, allose 2.5, maltitol 1, acesulfame potassium 0.001, grape juice 6, sodium citrate 0.03, flavor (golden) 0.02, pH 3.1, carbon dioxide 3.4 gas volume, water balance Composition example (7)-149 Carbonated water 87, allose 3, xylitol 1, RebA 0.005, grape juice 4, citric acid 0.06, flavoring (berry mix) 0.02, pH 3.3, carbon dioxide 3.5 gas volume, water balance Composition example (7)-150 Carbonated water 85, allose 2, sorbitol 1, stevioside 0.005, grape juice 5, sodium citrate 0.02, flavoring (California) 0.02, pH 3.2, carbon dioxide 3.6 gas volume, water balance Composition Example (7)-151 Carbonated water 86, allose 2.5, isomalt 1, neotame 0.0001, grape juice 5, citric acid 0.07, flavoring (Tuscany) 0.02, pH 3.1, carbon dioxide 3.4 gas volume, water balance

[0071] (7-10: Energy) Composition example (7)-152 Allose 5, caffeine 0.03, taurine 0.100, niacin 0.010, flavoring (energy blend) 0.05, carbon dioxide volume 3.5, pH 3.2 Composition example (7)-153 Allose 4, Allulose 2, Erythritol 2, Caffeine 0.04, Glucuronolactone 0.05, Flavoring (Tropical Energy) 0.06, Carbon dioxide volume 3.8, pH 3.3 Composition example (7)-154 Allose 4, maltitol 1.5, caffeine 0.02, carnitine 0.08, flavoring (citrus energy) 0.04, carbon dioxide volume 4.0, pH 3.1 Composition example (7)-155 Allose 5, Sorbitol 2, Caffeine 0.03, Vitamin B complex (B1, B2, B6 total 0.05), Flavoring (Berry Energy) 0.05, Carbon dioxide volume 3.9, pH 3.2 Composition example (7)-156 Allose 7, xylitol 1, caffeine 0.04, taurine 0.08, glucuronolactone 0.03, flavoring (ginger energy) 0.05, carbon dioxide volume 3.6, pH 3.3 Composition Example (7)-157 Allose 6, Neotame 0.0005, Caffeine 0.03, Niacin 0.08, Vitamin B12 0.001, Flavoring (Apple Energy) 0.04, Carbon dioxide volume 4.1, pH 3.2 Composition example (7)-158 Allose 5, sucralose 0.002, caffeine 0.02, arginine 0.05, taurine 0.05, flavoring (tropical fruit) 0.06, carbon dioxide volume 3.7, pH 3.4 Composition example (7)-159 Allose 4, saccharin Na 0.005, caffeine 0.03, coenzyme Q10 0.002, flavoring (citrus mint) 0.05, carbon dioxide volume 3.8, pH 3.1 Composition example (7)-160 Allose 6, Maltitol 2, Caffeine 0.04, Taurine 0.1, Vitamin E 0.005, Flavoring (Grapefruit Energy) 0.05, Carbon dioxide volume 3.9, pH 3.2 Composition example (7)-161 Allose 5, Sorbitol 1, Caffeine 0.03, Glucuronolactone 0.04, Vitamin C 0.02, Flavoring (Lemon Energy) 0.05, Carbon dioxide volume 4.0, pH 3.3 Composition example (7)-162 Carbonated water 85, allose 2, erythritol 1, sucralose 0.002, caffeine 0.03, taurine 0.1, B vitamins 0.05, sodium citrate 0.02, pH 3.2, carbon dioxide 3.5 gas volume, water balance Composition example (7)-163 Carbonated water 86, allose 2.5, xylitol 1, aspartame 0.001, caffeine 0.02, guarana extract 0.05, citric acid 0.05, pH 3.3, carbon dioxide 3.6 gas volume, water balance Composition Example (7)-164 Carbonated water 87, allose 3, maltitol 1, RebM 0.005, caffeine 0.05, taurine 0.05, sodium citrate 0.03, pH 3.2, carbon dioxide 3.4 gas volume, water balance Composition Example (7)-165 Carbonated water 85, allose 2, sorbitol 1, stevioside 0.005, caffeine 0.03, glucuronolactone 0.05, citric acid 0.06, pH 3.1, carbon dioxide 3.5 gas volumes, water balance Composition example (7)-166 Carbonated water 86, allose 2.5, isomalt 1, neotame 0.0001, caffeine 0.04, vitamin C 0.1, sodium citrate 0.02, pH 3.2, carbon dioxide 3.6 gas volume, water balance

[0072] (7-11: Flavored water) Composition example (7)-167 Carbonated water 85, allose 1, erythritol 1, sucralose 0.002, flavoring (grapefruit) 0.02, sodium citrate 0.02, pH 3.3, carbon dioxide 3.2 gas volume, water balance Composition example (7)-168 Carbonated water 86, allose 1.5, xylitol 1, acesulfame K 0.001, flavoring (pink grapefruit) 0.02, citric acid 0.05, pH 3.1, carbon dioxide 3.4 gas volume, water balance Composition example (7)-169 Carbonated water 87, allose 2, maltitol 1, RebA 0.005, flavoring (kiwi) 0.02, sodium citrate 0.03, pH 3.2, carbon dioxide 3.5 gas volumes, water balance Composition example (7)-170 Carbonated water 85, allose 1, sorbitol 1, stevioside 0.005, flavoring (watermelon) 0.02, citric acid 0.06, pH 3.1, carbon dioxide 3.3 gas volume, water balance Composition Example (7)-171 Carbonated water 86, allose 1.5, isomalt 1, neotame 0.0001, flavoring (lychee) 0.02, sodium citrate 0.02, pH 3.2, carbon dioxide 3.4 gas volume, water balance

[0073] (7-12: Fruit mix) Composition example (7)-172 Carbonated water 85, allose 2, erythritol 1, sucralose 0.002, peach juice 3, mango juice 2, citric acid 0.07, flavoring (tropical mix) 0.02, pH 3.2, carbon dioxide 3.5 gas volume, water balance Composition Example (7)-173 Carbonated water 86, allose 2.5, maltitol 1, acesulfame potassium 0.001, berry juice 3, lime juice 2, sodium citrate 0.03, flavoring (berry mix) 0.02, pH 3.3, carbon dioxide 3.6 gas volume, water balance Composition example (7)-174 Carbonated water 87, allose 2, allulose 1, xylitol 1, RebM 0.005, grape juice 3, orange juice 2, citric acid 0.06, flavoring (fruit mix) 0.02, pH 3.2, carbon dioxide 3.4 gas volume, water balance Composition example (7)-175 Carbonated water 85, allose 2, sorbitol 1, stevioside 0.005, passion fruit juice 3, lemon juice 2, sodium citrate 0.02, flavoring (tropical mix) 0.02, pH 3.1, carbon dioxide 3.5 gas volume, water balance Composition example (7)-176 Carbonated water 86, allose 2.5, isomalt 1, neotame 0.0001, pineapple juice 3, peach juice 2, citric acid 0.07, flavoring (fruit mix) 0.02, pH 3.2, carbon dioxide 3.6 gas volume, water balance

[0074] (7-13: Milk-containing system) Composition example (7)-177 Processed milk 90, allose 3, erythritol 1, lactic acid bacteria (Lactobacillus casei Shirota) live bacteria powder 0.1, flavoring (lemon essential oil) 0.02, carbon dioxide volume 2.5, pH 4.5 Composition example (7)-178 Skim milk 88, allose 4, maltitol 2, live lactic acid bacteria (Bifidobacterium longum) powder 0.1, flavoring (peach absolute) 0.03, carbon dioxide volume 2.8, pH 4.4 Composition example (7)-179 Yogurt drink base (whole milk powder 10 + water 80) total 90, allose 3, sucralose 0.002, lactic acid bacteria (Streptococcus thermophilus) live bacteria powder 0.1, flavoring (orange essential oil) 0.02, carbon dioxide volume 2.6, pH 4.6 Composition example (7)-180 Whey liquid 85, Allose 5, Sorbitol 2, Lactobacillus rhamnosus GG live bacteria powder 0.1, Flavoring (grapefruit essential oil) 0.03, Carbon dioxide volume 2.7, pH 4.5 Composition example (7)-181 Soy milk base 90, allose 2, erythritol 1, live lactic acid bacteria (Lactobacillus plantarum) powder 0.1, flavoring (strawberry absolute) 0.02, carbon dioxide volume 2.5, pH 4.7

[0075] (7-14: Amino acid type) Composition example (7)-182 Allose 3, leucine 1, isoleucine 0.5, valine 0.5, sodium citrate 0.03, flavor (lemon essential oil) 0.02, carbon dioxide volume 2.5, pH 3.8, balance water Composition example (7)-183 Allose 3, allulose 1, glutamine 1.5, arginine 0.5, citric acid 0.05, flavoring (grapefruit essential oil) 0.03, carbon dioxide volume 3.0, pH 3.7, balance water Composition example (7)-184 Allose 5, Citrulline 1, Taurine 0.5, Sodium Malate 0.04, Flavoring (Lime Essential Oil) 0.02, Carbon Dioxide Volume 2.8, pH 3.9, Rest: Water Composition example (7)-185 Allose 3, Betaine 1, Glycine 0.5, Creatine 0.2, Curcumin 0.01, Sodium Citrate 0.03, Carbon dioxide volume 3.2, pH 3.6, Rest: Water Composition example (7)-186 Allose 4, Taurine 1, Glutamine 0.5, Valine 0.5, Citric acid 0.05, Flavoring (orange essential oil) 0.02, Carbon dioxide volume 2.7, pH 3.8, Rest: Water

[0076] (8) Functional and sports drinks Composition example (8)-1 Allose 4, Erythritol 1, RebM 0.005, BCAA powder 2, Citric acid 0.10, Flavoring (Lemon) 0.02, pH 3.8, Water Rest Composition example (8)-2 Allose 3, xylitol 1, sucralose 0.002, electrolyte minerals (Na, K total 0.2), flavoring (grape) 0.02, pH 3.9, water balance Composition example (8)-3 Allose 4, Maltitol 1, Acesulfame K 0.001, Creatine monohydrate 0.5, Flavoring (orange) 0.02, pH 4.0, Water Rest Composition example (8)-4 Allose 3.5, lactitol 1, neotame 0.0001, GABA powder 0.1, flavor (grapefruit) 0.02, pH 4.2, water, balance Composition Example (8)-5 Allose 5, Sorbitol 1, Stevioside 0.005, Theanine powder 0.2, Flavoring (Lime) 0.02, pH 4.0, Water Rest Composition example (8)-6 Allose 4, Isomalt 2, Dulcoside A 0.004, Electrolyte minerals (Ca, Mg total 0.2), Flavoring (Apple) 0.02, pH 3.7, Water Rest Composition example (8)-7 Allose 3, Maltitol 1, Sucralose 0.003, BCAA powder 1, Flavoring (berry) 0.02, pH 3.8, Water Rest Composition example (8)-8 Allose 4, Lactitol 1, RebA 0.005, Protein Isolate 5, Flavoring (Chocolate) 0.02, pH 4.2, Water Rest Composition example (8)-9 Allose 3, allulose 0.5, erythritol 0.5, neotame 0.0002, β-alanine powder 0.5, flavoring (mango) 0.02, pH 3.9, water, balance Composition example (8)-10 Allose 4, Sorbitol 1, Stevioside 0.005, MCT oil 1, Flavoring (coconut) 0.02, pH 4.1, Water Rest Composition Example (8)-11 Allose 3, Maltitol 1, Acesulfame K 0.002, L-Carnitine 0.1, Flavoring (Grape) 0.02, pH 3.8, Water Rest Composition example (8)-12 Allose 4, xylitol 1, sucralose 0.001, carnitine chloride 0.2, flavor (lemon) 0.02, pH 3.7, water balance Composition Example (8)-13 Allose 5, Erythritol 1, RebB 0.005, Isoleucine powder 0.5, Flavoring (orange) 0.02, pH 4.0, Water Rest Composition Example (8)-14 Allose 3, Maltitol 2, Neotame 0.0001, Leucine powder 0.5, Flavoring (Lime) 0.02, pH 4.1, Water Rest Composition Example (8)-15 Allose 4, Sorbitol 1, Stevioside 0.005, Valine powder 0.5, Flavoring (grapefruit) 0.02, pH 4.2, Water Rest Composition example (8)-16 Allose 4, Erythritol 1, Aspartame 0.001, Creatine 0.5, Flavoring (Berry) 0.02, pH 4.0, Water Rest Composition Example (8)-17 Allose 3, Xylitol 1, Dulcoside A 0.003, Citrulline powder 0.5, Flavoring (mango) 0.02, pH 3.9, Water Rest Composition example (8)-18 Allose 5, Maltitol 1, Sucralose 0.002, Beta-alanine 0.5, Apple flavor 0.02, pH 3.8, Water Rest Composition example (8)-19 Allose 4, Lactitol 1, RebX 0.003, Citrulline powder 0.5, Flavoring (Lemon) 0.02, pH 3.9, Water Rest Composition example (8)-20 Allose 3.5, erythritol 0.5, neotame 0.0002, BCAA complex 1, flavor (orange) 0.02, pH 4.1, water balance Composition Example (8)-21 Allose 4, Maltitol 1, Acesulfame K 0.001, β-hydroxy β-methylbutyric acid 0.5, Flavoring (grape) 0.02, pH 4.0, Water Rest Composition Example (8)-22 Allose 3, Sorbitol 2, Stevioside 0.005, HMB powder 0.5, Flavoring (Lime) 0.02, pH 3.9, Water Rest Composition example (8)-23 Allose 4, Xylitol 1, Sucralose 0.002, Taurine 0.1, Flavoring (Apple) 0.02, pH 4.0, Water Rest Composition example (8)-24 Allose 5, Erythritol 1, RebA 0.005, Guarana extract 0.1, Flavoring (berry) 0.02, pH 4.2, Water Rest Composition example (8)-25 Allose 3, Maltitol 1, Aspartame 0.001, Green tea extract 0.5, Flavoring (Lemon) 0.02, pH 3.8, Water Rest Composition example (8)-26 Allose 4, Lactitol 1, Neotame 0.0001, Long Pepper Extract 0.1, Flavoring (Ginger) 0.02, pH 4.0, Water Rest Composition Example (8)-27 Allose 3, Xylitol 1, Stevioside 0.005, Citric Acid Bacteria Fermentation Filtrate 0.5, Flavoring (Grapefruit) 0.02, pH 3.9, Water Rest Composition example (8)-28 Allose 4, Maltitol 1, Dulcoside A 0.003, Coenzyme Q10 0.01, Flavor (orange) 0.02, pH 4.1, Water Rest Composition example (8)-29 Allose 5, Erythritol 1, Sucralose 0.002, Hyaluronic acid 0.05, Flavoring (peach) 0.02, pH 4.0, Water Rest Composition example (8)-30 Allose 4, Sorbitol 1, Acesulfame K 0.001, Vitamin C 0.1, Flavoring (Kiwi) 0.02, pH 4.2, Water Rest Composition example (8)-31 Allose 5, Maltodextrin 4, Sodium (Sodium chloride) 0.1, Potassium (Potassium chloride) 0.05, Magnesium (Magnesium citrate) 0.01, BCAA (Leucine / Isoleucine / Valine) 1, Taurine 0.5, Vitamin C 0.05, Flavoring (Lemon essential oil) 0.02, pH 3.5 Composition example (8)-32 Allose 4, erythritol 2, glucose 3, sodium 0.1, potassium 0.04, calcium (calcium citrate) 0.05, sodium glutamate 0.02, phosphatidylserine 0.03, fragrance (grapefruit essential oil) 0.03, pH 3.6 Composition example (8)-33 Allose 6, Maltitol 3, Sodium 0.08, Potassium 0.06, Zinc (Zinc Picolinate) 0.005, Vitamin B complex (B1, B2, B6 total 0.1), Creatine 0.2, Flavoring (Orange essential oil) 0.02, pH 3.7 Composition example (8)-34 Allose 5, sorbitol 2, glucose 2, sodium 0.1, potassium 0.05, magnesium 0.008, β-alanine 0.05, ornithine 0.03, flavoring (pineapple oil) 0.02, pH 3.4 Composition example (8)-35 Allose 4, sucralose 0.001, maltodextrin 5, sodium 0.1, potassium 0.07, calcium 0.06, taurine 0.5, inulin (dietary fiber) 0.5, flavoring (grapefruit blend) 0.03, pH 3.5 Composition example (8)-36 Allose 6, xylitol 2, maltodextrin 3, sodium 0.09, potassium 0.05, magnesium 0.01, CAMP (derived from citrus) 0.02, vitamin B complex (C, niacin total 0.08), flavoring (lemon tincture) 0.02, pH 3.6 Composition example (8)-37 Allose 5, Neotame 0.0005, Glucose 4, Sodium 0.1, Potassium 0.06, Zinc 0.005, BCAA 2, Glutamine 0.1, Flavoring (Berry Absolute) 0.02, pH 3.7 Composition example (8)-38 Allose 4, saccharin Na 0.005, maltitol 3, sodium 0.08, potassium 0.05, magnesium 0.007, taurine 1, vitamin E 0.03, flavoring (tropical flavor) 0.04, pH 3.5 Composition example (8)-39 Allose 6, Erythritol 3, Glucose 2, Sodium 0.1, Potassium 0.04, Calcium 0.05, Creatine monohydrate 0.2, β-Alanine 0.05, Flavoring (Lime essential oil) 0.03, pH 3.6 Composition example (8)-40 Allose 5, Maltitol 2, Maltodextrin 3, Sodium 0.09, Potassium 0.06, Magnesium 0.009, Vitamin D 0.001, Coenzyme Q10 0.002, Flavoring (Citrus Mint) 0.03, pH 3.7 Composition example (8)-41 Rice vinegar 10, allose 3, erythritol 1, fragrance (lemon essential oil) 0.02, sodium citrate 0.03, pH 3.0, balance water Composition example (8)-42 Black vinegar 8, allose 4, fragrance (lemon essential oil) 0.02, sodium citrate 0.03, pH 3.3, balance water Composition example (8)-43 Apple cider vinegar concentrate 12, allose 4, sucralose 0.002, flavoring (apple absolute) 0.02, citric acid 0.05, pH 3.2, balance water Composition example (8)-44 Allose 3, leucine 1, isoleucine 0.5, valine 0.5, sodium citrate 0.03, flavoring (lemon essential oil) 0.02, pH 3.8, balance water Composition example (8)-45 Allose 4, glutamine 1.5, arginine 0.5, malic acid 0.04, fragrance (grapefruit essential oil) 0.03, pH 3.7, balance water Composition example (8)-46 Allose 2, Allulose 3, Citrulline 1, Taurine 0.5, Sodium citrate 0.03, Flavoring (lime essential oil) 0.02, pH 3.9, Rest: Water Composition example (8)-47 Allose 3, Betaine 1, Glycine 0.5, Creatine 0.2, Citric acid 0.05, Fragrance (Orange essential oil) 0.02, pH 3.6, Rest: Water Composition example (8)-48 Allose 4, Taurine 1, Glutamine 0.5, Valine 0.5, Sodium Malate 0.04, Flavoring (Strawberry Absolute) 0.02, pH 3.8, Rest: Water Composition Example (8)-49 Allose 3, Leucine 1, Isoleucine 0.5, Valine 0.5, Sodium Citrate 0.03, pH 3.8, Rest: Water Composition example (8)-50 Allose 4, glutamine 1.5, arginine 0.5, citric acid 0.05, pH 3.7, balance water Composition example (8)-51 Allose 5, Citrulline 1, Taurine 0.5, Sodium Malate 0.04, pH 3.9, Rest: Water Composition example (8)-52 Allose 3, Betaine 1, Glycine 0.5, Creatine 0.2, pH 3.6, Rest: Water Composition example (8)-53 Allose 4, Taurine 1, Glutamine 0.5, Valine 0.5, Citric acid 0.05, pH 3.8, Rest: Water Composition example (8)-54 Turmeric extract (contains curcumin) 0.3, allose 3, erythritol 1, sodium citrate 0.05, vitamin B2 0.01, niacin 0.02, fragrance (lemon essential oil) 0.02, pH 3.8, balance water Composition example (8)-55 Turmeric powder 0.5, allose 4, maltitol 2, citric acid 0.04, vitamin B complex (B1, B6 total 0.03), pantothenic acid 0.02, flavoring (ginger extract) 0.03, pH 4.0, balance water Composition example (8)-56 Turmeric extract (powder equivalent) 0.2, allose 2, sorbitol 1, sodium citrate 0.03, vitamin C 0.05, vitamin E 0.001, fragrance (orange essential oil) 0.02, pH 3.7, balance water

[0077] (9) Non-alcoholic beverages (9-1: Beer-flavored beverages) Composition example (9)-1 Carbonated water 85, allose 3, erythritol 1, sucralose 0.002, malt extract 5, hop extract 0.5, charcoal pigment 1, phosphoric acid 0.1, caffeine 0.01, pH 4.5, carbon dioxide 2.5 gas volumes, water balance Composition example (9)-2 Carbonated water 86, allose 2.5, maltitol 1, acesulfame potassium 0.001, malt extract 4, hop extract 1, caramel color 1.5, sodium phosphate 0.03, pH 4.7, carbon dioxide 2.8 gas volume, water balance Composition example (9)-3 Carbonated water 85, allose 3.5, xylitol 1, neotame 0.0001, barley extract 6, hop flavoring 0.03, caramel color 1, phosphoric acid 0.08, pH 4.6, carbon dioxide 2.6 gas volume, water balance Composition example (9)-4 Carbonated water 87, allose 2, lactitol 1, stevioside 0.005, malt concentrate 5, hop extract 0.7, caramel color 1.2, sodium citrate 0.02, pH 4.5, carbon dioxide 2.9 gas volume, water balance Composition example (9)-5 Carbonated water 85, allose 3, sorbitol 1, RebA 0.005, malt extract 5, hop oil 0.02, caramel color 1, phosphoric acid 0.1, pH 4.6, carbon dioxide 2.7 gas volumes, water balance Composition Example (9)-6 Carbonated water 86, allose 2.5, isomalt 1, dulcoside A 0.004, barley extract 6, hop bitter extract 0.5, caramel color 1, citric acid 0.05, pH 4.5, carbon dioxide 2.8 gas volume, water balance Composition example (9)-7 Carbonated water 85, allose 3, erythritol 1, sucralose 0.003, malt extract 5, hop pellet extract 0.3, caramel color 1.5, sodium phosphate 0.03, pH 4.7, carbon dioxide 2.6 gas volume, water balance Composition example (9)-8 Carbonated water 87, allose 2, maltitol 1, acesulfame K 0.002, barley malt extract 5, hop tincture 0.04, caramel color 1, citric acid 0.07, pH 4.6, carbon dioxide 2.9 gas volume, water balance Composition example (9)-9 Carbonated water 86, allose 3, xylitol 1, neotame 0.0002, malt concentrate 5, hop essential oil 0.02, caramel color 1, phosphoric acid 0.1, pH 4.5, carbon dioxide 2.5 gas volumes, water balance Composition example (9)-10 Carbonated water 85, allose 3.5, lactitol 1, stevioside 0.006, barley extract 6, hop sucker extract 0.5, caramel color 1.2, sodium citrate 0.02, pH 4.7, carbon dioxide 2.8 gas volume, water balance Composition Example (9)-11 Carbonated water 85, allose 3, sorbitol 1, RebB 0.005, malt extract 5, hop flavoring 0.03, caramel color 1, phosphoric acid 0.09, pH 4.6, carbon dioxide 2.7 gas volume, water balance Composition example (9)-12 Carbonated water 86, allose 2, erythritol 1, acesulfame K 0.001, barley extract 6, hop essential oil 0.02, caramel color 1.3, citric acid 0.04, pH 4.5, carbon dioxide 2.9 gas volume, water balance Composition Example (9)-13 Carbonated water 87, allose 2.5, maltitol 1, sucralose 0.002, malt concentrate 5, hop extract 0.6, caramel color 1, sodium phosphate 0.03, pH 4.7, carbon dioxide 2.6 gas volume, water balance Composition example (9)-14 Carbonated water 85, allose 3, xylitol 1, neotame 0.0001, barley extract 6, hop tincture 0.04, caramel color 1, citric acid 0.08, pH 4.6, carbon dioxide 2.8 gas volume, water balance Composition Example (9)-15 Carbonated water 86, allose 3, sorbitol 1, stevioside 0.005, malt extract 5, hop bitter extract 0.5, caramel color 1.2, phosphoric acid 0.1, pH 4.5, carbon dioxide 2.7 gas volume, water balance Composition example (9)-16 Carbonated water 86, allose 2.5, erythritol 1, RebA 0.005, malt extract 5, hop oil 0.02, caramel color 1, sodium citrate 0.03, pH 4.6, carbon dioxide 2.9 gas volume, water balance Composition Example (9)-17 Carbonated water 85, allose 3.5, maltitol 1, acesulfame potassium 0.002, barley extract 6, hop flavoring 0.03, caramel color 1.5, phosphoric acid 0.09, pH 4.7, carbon dioxide 2.8 gas volume, water balance Composition example (9)-18 Carbonated water 87, allose 1, allulose 1, xylitol 1, sucralose 0.003, malt concentrate 5, hop sucker extract 0.6, caramel color 1, citric acid 0.05, pH 4.5, carbon dioxide 2.6 gas volume, water balance Composition example (9)-19 Carbonated water 86, allose 3, lactitol 1, neotame 0.0002, barley extract 6, hop essential oil 0.02, caramel color 1.2, sodium phosphate 0.02, pH 4.6, carbon dioxide 2.7 gas volume, water balance Composition example (9)-20 Carbonated water 85, allose 3, sorbitol 1, stevioside 0.005, malt extract 5, hop bitter extract 0.5, caramel color 1, citric acid 0.08, pH 4.7, carbon dioxide 2.9 gas volume, water balance Composition example (9)-21 Carbonated water 85, allose 2, erythritol 1, RebB 0.005, barley extract 6, hop flavoring 0.03, caramel color 1.3, phosphoric acid 0.07, pH 4.5, carbon dioxide 2.6 gas volume, water balance Composition example (9)-22 Carbonated water 86, allose 3, maltitol 1, acesulfame potassium 0.001, malt concentrate 5, hop oil 0.02, caramel color 1, sodium citrate 0.03, pH 4.6, carbon dioxide 2.8 gas volume, water balance Composition Example (9)-23 Carbonated water 87, allose 2.5, xylitol 1, sucralose 0.002, barley extract 6, hop tincture 0.04, caramel color 1.2, phosphoric acid 0.05, pH 4.7, carbon dioxide 2.9 gas volume, water balance Composition example (9)-24 Carbonated water 85, allose 3, lactitol 1, neotame 0.0001, malt extract 5, hop extract 0.5, caramel color 1, citric acid 0.07, pH 4.5, carbon dioxide 2.6 gas volume, water balance Composition example (9)-25 Carbonated water 86, allose 3.5, sorbitol 1, stevioside 0.005, barley extract 6, hop flavoring 0.03, caramel color 1.3, sodium phosphate 0.02, pH 4.6, carbon dioxide 2.8 gas volume, water balance Composition example (9)-26 Carbonated water 87, allose 2, erythritol 1, RebA 0.005, malt extract 5, hop bitter extract 0.5, caramel color 1, citric acid 0.08, pH 4.7, carbon dioxide 2.9 gas volume, water balance Composition example (9)-27 Carbonated water 85, allose 3, maltitol 1, acesulfame potassium 0.002, barley extract 6, hop oil 0.02, caramel color 1.2, phosphoric acid 0.06, pH 4.5, carbon dioxide 2.6 gas volume, water balance Composition example (9)-28 Carbonated water 86, allose 2.5, xylitol 1, sucralose 0.003, malt concentrate 5, hop tincture 0.04, caramel color 1, sodium citrate 0.03, pH 4.6, carbon dioxide 2.8 gas volume, water balance Composition example (9)-29 Carbonated water 87, allose 3, lactitol 1, neotame 0.0001, barley extract 6, hop extract 0.5, caramel color 1.3, citric acid 0.05, pH 4.7, carbon dioxide 2.9 gas volume, water balance Composition example (9)-30 Carbonated water 85, allose 3.5, sorbitol 1, stevioside 0.005, malt extract 5, hop flavoring 0.03, caramel color 1, sodium phosphate 0.02, pH 4.5, carbon dioxide 2.6 gas volume, water balance Composition example (9)-31 Malt extract 20, hop extract 0.5, allose 0.3, allulose 2.7, sucralose 0.002, caramel color 0.10, carbon dioxide volume 2.2, pH 4.2 Composition example (9)-32 Barley malt concentrate 18, hop pellet extract 0.7, allose 4, maltitol 2, caramel color 0.12, carbon dioxide volume 2.4, pH 4.3 Composition example (9)-33 Light malt extract 15, white hop extract 0.3, allose 5, sorbitol 3, caramel color 0.08, carbon dioxide volume 2.6, pH 4.1 Composition Example (9)-34 Barley malt extract 22, Kent hop extract 0.6, allose 3.5, sucralose 0.001, caramel color 0.11, carbon dioxide volume 2.8, pH 4.2 Composition example (9)-35 Malt syrup 20, aroma hop tincture 0.4, allose 4, neotame 0.0005, caramel color 0.10, carbon dioxide volume 3.0, pH 4.3 Composition example (9)-36 Barley extract 18, pellet hop essence 0.8, allose 5, maltitol 2, caramel color 0.09, carbon dioxide volume 2.3, pH 4.2 Composition Example (9)-37 Dark malt extract 17%, bitter hop extract 0.5%, allose 3%, sorbitol 1.5%, caramel color 0.15%, carbon dioxide volume 2.5, pH 4.1 Composition example (9)-38 Malt extract 19, hop oil 0.3, allose 4.5, sucralose 0.002, caramel color 0.10, carbon dioxide volume 2.7, pH 4.2 Composition example (9)-39 Barley syrup 21, hop extract 0.6, allose 3.5, maltitol 2.5, caramel color 0.12, carbon dioxide volume 2.9, pH 4.3 Composition example (9)-40 Roasted malt extract 16, hop tincture 0.7, allose 5, sorbitol 3, caramel color 0.08, carbon dioxide volume 3.1, pH 4.1

[0078] (9-2: Non-alcoholic chuhai) Composition Example (9)-51 Allose 3, Erythritol 1, Sucralose 0.002, Lemon Juice 5, Citric Acid 0.10, Flavoring (Lemon) 0.02, pH 3.2, Carbon Dioxide 3.2 Gas Volume, Water Rest Composition Example (9)-52 Allose 2.5, Xylitol 1, Acesulfame K 0.001, Grapefruit Juice 5, Sodium Citrate 0.03, Flavoring (Grapefruit) 0.02, pH 3.3, Carbon Dioxide 3.3 Gas Volume, Water Rest Composition Example (9)-53 Allose 3.5, Maltitol 1, RebM 0.005, Lime Juice 5, Malic Acid 0.08, Flavoring (Lime) 0.02, pH 3.1, Carbon Dioxide 3.4 Gas Volume, Water Rest Composition example (9)-54 Allose 2, lactitol 1, neotame 0.0001, yuzu juice 5, citric acid 0.07, flavor (yuzu) 0.02, pH 3.0, carbon dioxide 3.2 gas volume, water balance Composition example (9)-55 Allose 3, Sorbitol 1, RebA 0.005, Plum juice 5, Sodium citrate 0.02, Flavoring (Plum) 0.02, pH 3.4, Carbon dioxide 3.5 gas volumes, Water balance Composition example (9)-56 Allose 2, allulose 0.5, isomalt 1, stevioside 0.005, peach juice 5, citric acid 0.06, flavoring (peach) 0.02, pH 3.3, carbon dioxide 3.3 gas volume, water balance Composition Example (9)-57 Allose 3, Erythritol 1, Saccharin Na 0.005, Apple Juice 5, Sodium Malate 0.02, Flavoring (Apple) 0.02, pH 3.2, Carbon Dioxide 3.2 Gas Volume, Water Rest Composition example (9)-58 Allose 2, Maltitol 1, Dulcoside A 0.004, Yuzu juice 5, Sodium citrate 0.03, Flavoring (Shikuwasa) 0.02, pH 3.1, Carbon dioxide 3.4 gas volume, Water balance Composition Example (9)-59 Allose 3.5, Xylitol 1, Aspartame 0.001, Grape Juice 5, Citric Acid 0.05, Flavoring (Grape) 0.02, pH 3.2, Carbon Dioxide 3.3 Gas Volume, Water Rest Composition example (9)-60 Allose 3, Lactitol 1, RebB 0.005, Orange juice 5, Sodium citrate 0.02, Flavoring (orange) 0.02, pH 3.3, Carbon dioxide 3.5 gas volumes, Water balance Composition Example (9)-61 Allose 2.5, Sorbitol 1, Neotame 0.0001, Berry Juice 5, Citric Acid 0.07, Flavoring (Berry Mix) 0.02, pH 3.4, Carbon Dioxide 3.4 Gas Volume, Water Rest Composition example (9)-62 Allose 3, Isomalt 1, Sucralose 0.002, Kiwi juice 5, Malic acid 0.06, Flavoring (Kiwi) 0.02, pH 3.2, Carbon dioxide 3.3 gas volume, Water balance Composition example (9)-63 Allose 3.5, erythritol 1, stevioside 0.005, passion fruit juice 5, sodium citrate 0.03, flavoring (passion fruit) 0.02, pH 3.1, carbon dioxide 3.2 gas volume, water balance Composition Example (9)-64 Allose 2, Xylitol 1, Acesulfame K 0.001, Mango Juice 5, Citric Acid 0.05, Flavoring (Mango) 0.02, pH 3.0, Carbon Dioxide 3.3 Gas Volume, Water Rest Composition example (9)-65 Allose 3, Maltitol 1, RebA 0.005, Guava juice 5, Sodium malate 0.02, Flavoring (Guava) 0.02, pH 3.4, Carbon dioxide 3.5 gas volumes, Water balance Composition Example (9)-66 Allose 2, Allulose 0.5, Sorbitol 1, Dulcoside A 0.004, Cranberry Juice 5, Citric Acid 0.06, Flavoring (Cranberry) 0.02, pH 3.2, Carbon Dioxide 3.2 Gas Volume, Water Rest Composition Example (9)-67 Allose 3, Erythritol 1, Neotame 0.0001, Pineapple Juice 5, Sodium Citrate 0.03, Flavoring (Pineapple) 0.02, pH 3.3, Carbon Dioxide 3.3 Gas Volume, Water Rest Composition example (9)-68 Allose 3.5, lactitol 1, sucralose 0.002, grape juice 5, malic acid 0.07, flavoring (grape) 0.02, pH 3.4, carbon dioxide 3.4 gas volume, water balance Composition example (9)-69 Allose 2, xylitol 1, RebM 0.005, strawberry juice 5, sodium citrate 0.02, flavor (strawberry) 0.02, pH 3.2, carbon dioxide 3.2 gas volume, water balance Composition example (9)-70 Allose 3, Maltitol 1, Aspartame 0.001, Raspberry juice 5, Citric acid 0.06, Flavoring (Raspberry) 0.02, pH 3.3, Carbon dioxide 3.3 gas volume, Water balance Composition Example (9)-71 Allose 3.5, Erythritol 1, Stevioside 0.005, Mixed Berry Juice 5, Sodium Citrate 0.02, Flavoring (Berry Mix) 0.02, pH 3.2, Carbon Dioxide 3.2 Gas Volume, Water Rest Composition Example (9)-72 Allose 2, Sorbitol 1, Dulcoside A 0.004, Banana juice 5, Citric acid 0.05, Flavoring (banana) 0.02, pH 3.1, Carbon dioxide 3.3 gas volume, Water balance Composition Example (9)-73 Allose 3, Xylitol 1, Acesulfame K 0.002, Melon Juice 5, Sodium Citrate 0.03, Flavoring (Melon) 0.02, pH 3.4, Carbon Dioxide 3.4 Gas Volume, Water Rest Composition Example (9)-74 Allose 3, Maltitol 1, RebB 0.005, Watermelon juice 5, Citric acid 0.06, Flavoring (watermelon) 0.02, pH 3.2, Carbon dioxide 3.2 gas volume, Water balance Composition example (9)-75 Allose 2.5, Lactitol 1, Sucralose 0.002, Kiwi & Lemon Juice 5, Sodium Citrate 0.02, Flavoring (Kiwi Lime) 0.02, pH 3.3, Carbon dioxide 3.3 gas volume, Water balance Composition example (9)-76 Allose 3, Erythritol 1, Neotame 0.0001, Grape & Orange Juice 5, Citric Acid 0.07, Flavoring (Citrus Mix) 0.02, pH 3.3, Carbon dioxide 3.4 gas volume, Water balance Composition example (9)-77 Allose 3.5, xylitol 1, stevioside 0.005, passion fruit & mango juice 5, sodium citrate 0.03, flavor (tropical mix) 0.02, pH 3.2, carbon dioxide 3.2 gas volume, water balance Composition Example (9)-78 Allose 2, Sorbitol 1, Acesulfame K 0.001, Peach & Raspberry Juice 5, Citric Acid 0.05, Flavoring (Peach Berry) 0.02, pH 3.1, Carbon Dioxide 3.3 Gas Volume, Water Rest Composition example (9)-79 Water 85, Allose 3, Maltitol 1, Dulcoside A 0.004, Citrus Mix Juice 5, Malic Acid 0.06, Flavoring (Citrus Mix) 0.02, pH 3.3, Carbon dioxide 3.3 gas volume, Water balance Composition example (9)-80 Water 85, Allose 3, Erythritol 1, RebM 0.005, Fruit Mix Juice 5, Sodium Citrate 0.02, Flavoring (Fruit Mix) 0.02, pH 3.2, Carbon dioxide 3.2 gas volume, Water balance

[0079] (Other non-alcoholic drinks) Composition example (9)-81 Red wine type: allose 0.1, allulose 2.8, erythritol 1, sucralose 0.002, grape juice 5, tannin extract 0.5, citric acid 0.05, flavoring (red wine) 0.02, pH 3.5, water balance Composition example (9)-82 White wine type: Allose 3, Xylitol 1, Acesulfame K 0.001, Grape juice 5, Antioxidant (Sodium sulfite) 0.02, Flavoring (White wine) 0.02, pH 3.3, Water Rest Composition example (9)-83 Rosé wine type: Allose 3, Maltitol 1, Neotame 0.0001, Grape juice 5, Tannin extract 0.3, Flavoring (rosé) 0.02, pH 3.4, Water, balance Composition example (9)-84 Sparkling wine style: Allose 3, Lactitol 1, RebM 0.005, Grape juice 5, Yeast extract 0.05, Sodium citrate 0.03, Flavoring (champagne) 0.02, pH 3.2, Water, balance Composition example (9)-85 Non-alcoholic gin flavor: Allose 2, Erythritol 1, Stevioside 0.005, Juniper berry extract 0.2, Botanical extract 0.3, Flavoring (gin) 0.02, pH 3.5, Water, balance Composition example (9)-86 Non-alcoholic whiskey-like: Allose 2, Isomalt 1, Dulcoside A 0.004, Oak barrel flavoring 0.05, Smoke extract 0.02, Flavoring (whisky) 0.02, pH 4.5, Water, balance Composition example (9)-87 Mocktail Mojito: Allose 3, Xylitol 1, Sucralose 0.002, Mint extract 0.1, Lime juice 5, Soda water 5 (carbonated), pH 3.2, Water balance Composition example (9)-88 Mocktail Margarita: Allose 3, Lactitol 1, Neotame 0.0001, Lime juice 5, Orange liqueur flavoring 0.1, pH 3.3, Water balance Composition example (9)-89 Mocktail Pina Colada: Allose 3, Maltitol 1, RebA 0.005, Coconut milk 5, Pineapple juice 5, Flavoring (Rum) 0.02, pH 3.5, Water, balance Composition example (9)-90 Mocktail Negroni: Allose 3, Erythritol 1, Acesulfame K 0.001, Orange juice 3, Bitters flavoring 0.02, Flavoring (Campari) 0.02, pH 3.3, Water, balance Composition example (9)-91 Lemon sour flavor: Allose 3, Xylitol 1, Sucralose 0.002, Lemon juice 5, Sodium chloride 0.02, pH 3.0, Water balance Composition example (9)-92 Highball style: Allose 3, Lactitol 1, Stevioside 0.005, Whisky flavoring 0.1, Carbonic acid 5 (carbonated), pH 3.5, Water balance Composition example (9)-93 Aperol Spritz style: Allose 2, Erythritol 1, Neotame 0.0001, Orange bitters 0.1, Carbonic acid 5 (carbonated), Flavoring (Aperol) 0.02, pH 3.2, Water balance Composition example (9)-94 Non-alcoholic Cointreau-style: Allose 2, Isomalt 1, Dulcoside A 0.004, Orange liqueur flavoring 0.1, pH 3.3, Water, balance Composition example (9)-95 Non-alcoholic sake-style: allose 3, xylitol 1, sucralose 0.002, rice koji extract 2, ginjo flavoring 0.05, pH 4.5, water balance Composition example (9)-96 Non-alcoholic shochu-style: allose 3, maltitol 1, RebB 0.005, sweet potato shochu flavoring 0.1, smoke extract 0.02, pH 4.5, water, balance Composition example (9)-97 Dessert wine style: Allose 3, Erythritol 1, Acesulfame K 0.001, Muscat juice 5, Honey flavoring 0.05, Citric acid 0.05, pH 3.6, Water, balance Composition Example (9)-98 Mead-like drink: Allose 3, Sorbitol 1, Stevioside 0.005, Honey extract 5, Herb extract 0.1, pH 3.8, Water, balance Composition example (9)-99 Non-alcoholic stout: Carbonated water 85, Allose 3, Erythritol 1, Sucralose 0.002, Barley malt extract 5, Coffee flavoring 0.02, Caramel color 1, pH 4.8, Carbon dioxide 2.5 gas volume, Water balance Composition example (9)-100 Non-alcoholic IPA style: Carbonated water 85, Allose 3, Xylitol 1, Neotame 0.0001, Hop flavoring 0.03, Barley extract 5, pH 4.5, Carbon dioxide 2.8 gas volume, Water balance

[0080] (10) Alcoholic beverages (alcohol content in % (v / v)) (10-1: Cocktails) Composition example (10)-1 Whiskey (40%) 10, Allose 3, Erythritol 1, Flavoring (Lemon) 0.02, Sodium Citrate 0.03, Water balance, Alcohol content approx. 4.0%, pH 4.2 Composition example (10)-2 Bourbon (40%) 10, Allose 3, Xylitol 1, Flavoring (Caramel) 0.02, Malic Acid 0.05, Water balance, Alcohol content approximately 4.0%, pH 4.1 Composition example (10)-3 Rye whiskey (45%) 10, allose 3, maltitol 1, flavoring (spice) 0.02, sodium citrate 0.02, balance water, alcohol content approximately 4.5%, pH 4.3 Composition example (10)-4: Scotch (43%) 10%, allose 3%, sorbitol 1, flavoring (smoke) 0.02, citric acid 0.04, balance water, alcohol content approximately 4.3%, pH 4.2 Composition example (10)-5: Japanese whiskey (40%) 10 parts, allose 3 parts, lactitol 1 part, flavoring (oak aroma) 0.02 parts, phosphoric acid 0.03 parts, balance water, alcohol content approximately 4.0%, pH 4.0 Composition example (10)-6 Rum (40%) 10, allose 3, erythritol 1, flavoring (vanilla) 0.02, malic acid 0.05, balance water, alcohol content approximately 4.0%, pH 4.5 Composition example (10)-7 Dark rum (40%) 10, allose 3, xylitol 1, flavoring (caramel) 0.02, sodium citrate 0.03, balance water, alcohol content approximately 4.0%, pH 4.4 Composition example (10)-8 White rum (40%) 10, allose 3, maltitol 1, flavoring (coconut) 0.02, citric acid 0.04, balance water, alcohol content approximately 4.0%, pH 4.3 Composition example (10)-9 Spiced rum (40%) 10, allose 3, sorbitol 1, flavoring (cinnamon) 0.02, malic acid 0.05, balance water, alcohol content approximately 4.0%, pH 4.2 Composition example (10)-10 Old rham (40%) 10, allose 3, lactitol 1, flavoring (barrel aging) 0.02, sodium citrate 0.02, balance water, alcohol content approximately 4.0%, pH 4.1 Composition example (10)-11 Gin (40%) 10, allose 2, erythritol 1, flavoring (juniper berry) 0.02, sodium citrate 0.03, balance water, alcohol content approximately 4.0%, pH 4.2 Composition example (10)-12 London gin (40%) 10, allose 2, xylitol 1, flavoring (coriander) 0.02, citric acid 0.04, balance water, alcohol content approximately 4.0%, pH 4.3 Composition example (10)-13 Old Tom Gin (40%) 10, Allose 2, Maltitol 1, Flavoring (Dry Orange) 0.02, Sodium Citrate 0.02, Water balance, Alcohol content approx. 4.0%, pH 4.2 Composition example (10)-14 New gin (45%) 10, allose 2, sorbitol 1, flavoring (herb) 0.02, malic acid 0.05, balance water, alcohol content approximately 4.5%, pH 4.4 Composition example (10)-15 Premium gin (43%) 10, allose 2, lactitol 1, flavoring (spice blend) 0.02, citric acid 0.03, balance water, alcohol content approximately 4.3%, pH 4.3 Composition example (10)-16 Tequila (40%) 10, Allose 3, Erythritol 1, Flavoring (agave) 0.02, Sodium citrate 0.03, Water balance, Alcohol content approximately 4.0%, pH 4.1 Composition example (10)-17 Blanco Tequila (40%) 10, Arose 3, Xylitol 1, Flavoring (Piña) 0.02, Citric Acid 0.04, Water balance, Alcohol content approximately 4.0%, pH 4.0 Composition example (10)-18 Reposado Tequila (40%) 10, Allose 3, Maltitol 1, Flavoring (barrel aroma) 0.02, Malic acid 0.05, Water balance, Alcohol content approximately 4.0%, pH 4.0 Composition example (10)-19 Añejo Tequila (40%) 10 parts, Arose 3 parts, Sorbitol 1 part, Flavoring (Smoked Barrel) 0.02 parts, Sodium Citrate 0.02 parts, Water balance, Alcohol content approximately 4.0%, pH 4.0 Composition example (10)-20 Mezcal (45%) 20%, Allose 3%, Erythritol 1%, Honey extract 5%, Herb extract 0.1%, Water balance, Alcohol content approximately 2.4%, pH 4.0 Composition example (10)-21 Vodka (40%) 10, Allose 3, Erythritol 1, Flavoring (Sweet Pea) 0.02, Sodium Citrate 0.03, Water balance, Alcohol content approximately 4.0%, pH 4.1 Composition example (10)-22 Flavored vodka (40%) 10, allose 3, xylitol 1, flavoring (berry) 0.02, citric acid 0.04, balance water, alcohol content approximately 4.0%, pH 4.1 Composition example (10)-23 Premium vodka (40%) 10, allose 3, maltitol 1, flavoring (vanilla) 0.02, malic acid 0.05, balance water, alcohol content approximately 4.0%, pH 4.0 Composition example (10)-24 Grain vodka (45%) 10, allose 3, sorbitol 1, flavoring (grain) 0.02, sodium citrate 0.02, balance water, alcohol content approximately 4.5%, pH 4.0 Composition example (10)-25 Rye vodka (40%) 10, allose 3, lactitol 1, flavoring (spice) 0.02, citric acid 0.03, balance water, alcohol content approximately 4.0%, pH 4.1 Composition example (10)-26 Cognac (40%) 10, Allose 3, Erythritol 1, Flavoring (oak) 0.02, Sodium citrate 0.03, Water balance, Alcohol content approx. 4.0%, pH 3.8 Composition example (10)-27 Armagnac (40%) 10, Allose 3, Xylitol 1, Flavoring (vanilla barrel) 0.02, Malic acid 0.05, Water balance, Alcohol content approx. 4.0%, pH 3.9 Composition example (10)-28 Calvados (40%) 10 parts, allose 3 parts, maltitol 1 part, flavoring (apple barrel) 0.02 parts, citric acid 0.04 parts, balance water, alcohol content approximately 4.0%, pH 3.7 Composition example (10)-29 Cherry brandy (40%) 10, allose 3, sorbitol 1, flavoring (cherry) 0.02, sodium citrate 0.02, balance water, alcohol content approximately 4.0%, pH 4.0 Composition example (10)-30 Mead (12%) 20%, Allose 3%, Erythritol 1%, Honey extract 5%, Herb extract 0.1%, Water balance, Alcohol content approx. 2.4%, pH 4.0

[0081] (Beer-based) Prepared by mixing the ingredients and fermenting. Composition example (10)-31 Barley malt extract 20, hop extract 0.5, allose 2, caramel color 0.10, carbon dioxide volume 2.4, alcohol content 3.5%, pH 4.3 Composition example (10)-32 Barley malt extract 18, hop extract 0.5, allose 4, caramel color 0.12, carbon dioxide volume 2.6, alcohol content 4.0%, pH 4.2 Composition example (10)-33 Barley malt syrup 22, hop extract 0.5, allose 6, caramel color 0.08, carbon dioxide volume 2.8, alcohol content 4.5%, pH 4.1 Composition example (10)-34 Malt extract 20, hop pellet extract 0.7, allose 3, caramel color 0.11, carbon dioxide volume 3.0, alcohol content 3.8%, pH 4.4 Composition example (10)-35 Barley malt concentrate 19, hop extract 0.6, allose 5, caramel color 0.09, carbon dioxide volume 2.5, alcohol content 4.2%, pH 4.3 Composition example (10)-36 Barley malt extract 20, hop extract 0.5, allose 3, erythritol 1, caramel color 0.10, carbon dioxide volume 2.5, alcohol content 3.6%, pH 4.2 Composition example (10)-37 Malt extract 18, hop pellet extract 0.7, allose 4, sorbitol 2, caramel color 0.12, carbon dioxide volume 2.7, alcohol content 4.1%, pH 4.1 Composition example (10)-38 Barley malt syrup 22, hop extract 0.5, allose 6, maltitol 3, caramel color 0.08, carbon dioxide volume 2.9, alcohol content 4.4%, pH 4.2 Composition example (10)-39 Malt extract 20, hop pellet extract 0.7, allose 3, lactitol 1, caramel color 0.11, carbon dioxide volume 2.6, alcohol content 3.9%, pH 4.3 Composition example (10)-40 Barley malt concentrate 19, hop extract 0.6, allose 5, isomalt 2, caramel color 0.09, carbon dioxide volume 2.8, alcohol content 4.3%, pH 4.1 Composition example (10)-41 Barley malt extract 20, hop extract 0.5, allose 3, sucralose 0.002, caramel color 0.10, carbon dioxide volume 2.4, alcohol content 3.5%, pH 4.2 Composition example (10)-42 Malt extract 18, hop pellet extract 0.7, allose 4, acesulfame K 0.005, caramel color 0.12, carbon dioxide volume 2.6, alcohol content 4.0%, pH 4.3 Composition example (10)-43 Barley malt syrup 22, hop extract 0.5, allose 6, neotame 0.0005, caramel color 0.08, carbon dioxide volume 2.8, alcohol content 4.5%, pH 4.2 Composition example (10)-44 Malt extract 20, hop pellet extract 0.7, allose 3, saccharin Na 0.005, caramel color 0.11, carbon dioxide volume 3.0, alcohol content 3.8%, pH 4.1 Composition example (10)-45 Barley malt concentrate 19, hop extract 0.6, allose 5, stevioside 0.05, caramel color 0.09, carbon dioxide volume 2.7, alcohol content 4.2%, pH 4.3 Composition example (10)-46 Barley malt extract 20, hop extract 0.5, allose 3, caramel color 0.10, carbon dioxide volume 2.5, alcohol content 3.6%, pH 4.3 Composition example (10)-47 Malt extract 18, hop pellet extract 0.7, allose 4, caramel color 0.12, carbon dioxide volume 2.6, alcohol content 4.1%, pH 4.2 Composition example (10)-48 Barley malt syrup 22, hop extract 0.5, allose 6, caramel color 0.08, carbon dioxide volume 2.9, alcohol content 4.4%, pH 4.1 Composition example (10)-49 Malt extract 20, hop pellet extract 0.7, allose 2, caramel color 0.11, carbon dioxide volume 2.8, alcohol content 3.9%, pH 4.2 Composition example (10)-50 Barley malt concentrate 19, hop extract 0.6, allose 3, caramel color 0.09, carbon dioxide volume 3.0, alcohol content 4.3%, pH 4.0 Composition example (10)-51 Barley malt extract 20, hop extract 0.5, allose 2, erythritol 1, sucralose 0.002, caramel color 0.10, carbon dioxide volume 2.4, alcohol content 3.5%, pH 4.2 Composition example (10)-52 Malt extract 18, hop pellet extract 0.7, allose 4, sorbitol 2, acesulfame K 0.005, caramel color 0.12, carbon dioxide volume 2.6, alcohol content 4.0%, pH 4.3 Composition example (10)-53 Barley malt syrup 22, hop extract 0.5, allose 6, maltitol 3, neotame 0.0005, caramel color 0.08, carbon dioxide volume 2.8, alcohol content 4.5%, pH 4.2 Composition example (10)-54 Malt extract 20, hop pellet extract 0.7, allose 3, lactitol 1, saccharin Na 0.005, caramel color 0.11, carbon dioxide volume 3.0, alcohol content 3.8%, pH 4.1 Composition example (10)-55 Barley malt concentrate 19, hop extract 0.6, allose 5, isomalt 2, stevioside 0.05, caramel color 0.09, carbon dioxide volume 2.7, alcohol content 4.2%, pH 4.3 Composition example (10)-56 Barley malt extract 20, hop extract 0.5, allose 2, sucralose 0.002, caramel color 0.10, carbon dioxide volume 2.5, alcohol content 3.6%, pH 4.3 Composition example (10)-57 Malt extract 18, hop pellet extract 0.7, allose 4, acesulfame K 0.005, caramel color 0.12, carbon dioxide volume 2.6, alcohol content 4.1%, pH 4.2 Composition example (10)-58 Barley malt syrup 22, hop extract 0.5, allose 6, neotame 0.0005, caramel color 0.08, carbon dioxide volume 2.8, alcohol content 4.4%, pH 4.1 Composition example (10)-59 Malt extract 20, hop pellet extract 0.7, allose 3, saccharin Na 0.005, caramel color 0.11, carbon dioxide volume 3.0, alcohol content 3.8%, pH 4.2 Composition example (10)-60 Barley malt concentrate 19, hop extract 0.6, allose 5, stevioside 0.05, caramel color 0.09, carbon dioxide volume 2.7, alcohol content 4.2%, pH 4.0 Composition example (10)-61 Barley malt extract 20, hop extract 0.5, allose 2, erythritol 1, sucralose 0.002, caramel color 0.10, carbon dioxide volume 2.4, alcohol content 3.5%, pH 4.3 Composition example (10)-62 Malt extract 18, hop pellet extract 0.7, allose 4, sorbitol 2, acesulfame K 0.005, caramel color 0.12, carbon dioxide volume 2.6, alcohol content 4.0%, pH 4.2 Composition example (10)-63 Barley malt syrup 22, hop extract 0.5, allose 6, maltitol 3, neotame 0.0005, caramel color 0.08, carbon dioxide volume 2.8, alcohol content 4.5%, pH 4.1 Composition example (10)-64 Malt extract 20, hop pellet extract 0.7, allose 3, lactitol 1, saccharin Na 0.005, caramel color 0.11, carbon dioxide volume 3.0, alcohol content 3.8%, pH 4.2 Composition example (10)-65 Barley malt concentrate 19, hop extract 0.6, allose 5, isomalt 2, stevioside 0.05, caramel color 0.09, carbon dioxide volume 2.7, alcohol content 4.2%, pH 4.3 Composition example (10)-66 Barley malt extract 20, hop extract 0.5, allose 2, sucralose 0.002, caramel color 0.10, carbon dioxide volume 2.5, alcohol content 3.6%, pH 4.2 Composition example (10)-67 Malt extract 18, hop pellet extract 0.7, allose 4, acesulfame K 0.005, caramel color 0.12, carbon dioxide volume 2.6, alcohol content 4.1%, pH 4.1 Composition example (10)-68 Barley malt syrup 22, hop extract 0.5, allose 6, neotame 0.0005, caramel color 0.08, carbon dioxide volume 2.8, alcohol content 4.4%, pH 4.2 Composition example (10)-69 Malt extract 20, hop pellet extract 0.7, allose 3, saccharin Na 0.005, caramel color 0.11, carbon dioxide volume 3.0, alcohol content 3.8%, pH 4.3 Composition example (10)-70 Barley malt concentrate 19, hop extract 0.6, allose 5, stevioside 0.05, caramel color 0.09, carbon dioxide volume 2.7, alcohol content 4.0%, pH 4.1 Composition example (10)-71 Barley malt extract 20, hop extract 0.5, allose 2, erythritol 1, sucralose 0.002, caramel color 0.10, carbon dioxide volume 2.4, alcohol content 3.5%, pH 4.2 Composition example (10)-72 Malt extract 18, hop pellet extract 0.7, allose 4, sorbitol 2, acesulfame K 0.005, caramel color 0.12, carbon dioxide volume 2.6, alcohol content 4.1%, pH 4.3 Composition example (10)-73 Barley malt syrup 22, hop extract 0.5, allose 0.5, allulose 5.5, maltitol 3, neotame 0.0005, caramel color 0.08, carbon dioxide volume 2.8, alcohol content 4.5%, pH 4.0 Composition example (10)-74 Malt extract 20, hop pellet extract 0.7, allose 3, lactitol 1, saccharin Na 0.005, caramel color 0.11, carbon dioxide volume 3.0, alcohol content 3.9%, pH 4.2 Composition example (10)-75 Barley malt concentrate 19, hop extract 0.6, allose 5, isomalt 2, stevioside 0.05, caramel color 0.09, carbon dioxide volume 2.7, alcohol content 4.3%, pH 4.3 Composition example (10)-76 Barley malt extract 20, hop extract 0.5, allose 2, sucralose 0.002, caramel color 0.10, carbon dioxide volume 2.5, alcohol content 3.6%, pH 4.2 Composition example (10)-77 Malt extract 18, hop pellet extract 0.7, allose 4, acesulfame K 0.005, caramel color 0.12, carbon dioxide volume 2.6, alcohol content 4.1%, pH 4.1 Composition example (10)-78 Barley malt syrup 22, hop extract 0.5, allose 6, neotame 0.0005, caramel color 0.08, carbon dioxide volume 2.8, alcohol content 4.4%, pH 4.2 Composition example (10)-79 Malt extract 20, hop pellet extract 0.7, allose 3, saccharin Na 0.005, caramel color 0.11, carbon dioxide volume 3.0, alcohol content 3.8%, pH 4.3 Composition example (10)-80 Barley malt concentrate 19, hop extract 0.6, allose 5, stevioside 0.05, caramel color 0.09, carbon dioxide volume 2.7, alcohol content 4.0%, pH 4.1

[0082] (7-3: Chuhai) Composition example (10)-81 Shochu (25%) 20, lemon juice concentrate 10, allose 3, erythritol 1, citric acid 0.05, carbon dioxide volume 3.5, alcohol content approximately 5.0%, pH 3.2 Composition example (10)-82 Shochu (25%) 20, grapefruit juice concentrate 8, allose 4, maltitol 2, malic acid 0.04, carbon dioxide volume 3.2, alcohol content approximately 5.0%, pH 3.3 Composition example (10)-83 Vodka (40%) 15, lime juice 5, allose 5, sorbitol 2, sodium citrate 0.03, carbon dioxide volume 3.0, alcohol content approximately 6.0%, pH 3.1 Composition example (10)-84 Spirits (37%) 15, Plum extract 5, Allose 3, Sucralose 0.002, Citric acid 0.06, Carbon dioxide volume 3.3, Alcohol content approximately 5.6%, pH 3.4 Composition example (10)-85 Shochu (25%) 18, peach puree 8, allose 4, xylitol 1, sodium malate 0.05, carbon dioxide volume 3.4, alcohol content approximately 4.5%, pH 3.5 Composition example (10)-86 Vodka (40%) 15, Cassis juice 5, Allose 3, Neotame 0.0005, Citric acid 0.04, Carbon dioxide volume 3.1, Alcohol content approximately 6.0%, pH 3.2 Composition example (10)-87 Shochu (25%) 20, lychee juice puree 8, allose 4, stevioside 0.05, sodium citrate 0.03, carbon dioxide volume 3.5, alcohol content approximately 5.0%, pH 3.3 Composition example (10)-88 Vodka (40%) 15, Mango juice concentrate 5, Allose 2, Allulose 3, Saccharin Na 0.005, Malic acid 0.05, Carbon dioxide volume 3.2, Alcohol content approximately 6.0%, pH 3.4 Composition example (10)-89 Shochu (25%) 20, grapefruit juice 10, allose 3, maltitol 2, citric acid 0.05, carbon dioxide volume 3.3, alcohol content approximately 5.0%, pH 3.3 Composition example (10)-90 Vodka (40%) 15, Plum extract 7, Allose 4, Erythritol 1, Sodium citrate 0.03, Carbon dioxide volume 3.0, Alcohol content approx. 6.0%, pH 3.1 Composition example (10)-91 Spirits (37%) 15, Sudachi juice 5, Allose 5, Sorbitol 2, Malic acid 0.04, Carbon dioxide volume 3.4, Alcohol content approximately 5.6%, pH 3.2 Composition example (10)-92 Shochu (25%) 18, Yuzu juice puree 7, Allose 4, Xylitol 1, Citric acid 0.06, Carbon dioxide volume 3.5, Alcohol content approx. 4.5%, pH 3.3 Composition example (10)-93 Vodka (40%) 15, strawberry juice 5, allose 3, neotame 0.0005, sodium citrate 0.04, carbon dioxide volume 3.1, alcohol content approximately 6.0%, pH 3.2 Composition example (10)-94 Shochu (25%) 20, kiwi juice concentrate 8, allose 5, sucralose 0.002, malic acid 0.05, carbon dioxide volume 3.3, alcohol content approximately 5.0%, pH 3.4 Composition example (10)-95 Spirits (37%) 15%, Grape juice 10%, Allose 4, Saccharin Na 0.005, Citric acid 0.05, Carbon dioxide volume 3.2, Alcohol content approximately 5.6%, pH 3.3 Composition example (10)-96 ​​Shochu (25%) 18, passion fruit concentrate 7, allose 3, maltitol 2, sodium citrate 0.03, carbon dioxide volume 3.1, alcohol content approximately 4.5%, pH 3.2 Composition example (10)-97 Vodka (40%) 15, lime juice 5, allose 5, erythritol 1, malic acid 0.04, carbon dioxide volume 3.4, alcohol content approximately 6.0%, pH 3.1 Composition example (10)-98 Shochu (25%) 20, peach juice concentrate 8, allose 4, xylitol 1, citric acid 0.06, carbon dioxide volume 3.5, alcohol content approximately 5.0%, pH 3.4 Composition example (10)-99 Spirits (37%) 15, Lychee juice puree 5, Allose 3, Sorbitol 2, Sodium citrate 0.03, Carbon dioxide volume 3.2, Alcohol content approximately 5.6%, pH 3.3 Composition example (10)-100 Vodka (40%) 15, Yuzu juice 6, Allose 5, Stevioside 0.05, Malic acid 0.05, Carbon dioxide volume 3.0, Alcohol content approximately 6.0%, pH 3.2

[0083] (11) Soups Composition example (11)-1 Chicken stock extract 10, allose 2, allulose 1, erythritol 1, salt 1.5, soy sauce umami seasoning 0.5, sodium citrate 0.05, water balance Composition example (11)-2 Corn soup concentrate 15, allose 4, maltitol 1, cream powder 5, flavoring (corn) 0.02, sodium lactate 0.03, water balance Composition example (11)-3 Tomato soup concentrate 20, allose 3.5, lactitol 1, basil oil 0.02, salt 1, citric acid 0.08, water balance Composition example (11)-4 Pumpkin soup concentrate 18, allose 4, isomalt 1, creaming powder 4, flavoring (pumpkin) 0.01, potassium sorbate 0.03, water balance Composition example (11)-5 Bouillon extract 10, allose 2.5, erythritol 1, dried vegetable mix 5, flavoring (vegetable) 0.02, potassium dihydrogen phosphate 0.04, water balance Composition example (11)-6 Miso soup base 15, allose 3, maltitol 1, miso paste 5, green onion extract 0.5, calcium lactate 0.02, water balance Composition example (11)-7 Clam chowder concentrate 12, allose 3, lactitol 1, whey powder 3, flavoring (seafood) 0.02, sodium citrate 0.03, water balance Composition example (11)-8 Onion soup concentrate 10, allose 3.5, isomalt 1, butter flavored oil 0.02, salt 1, potassium sorbate 0.04, water balance Composition example (11)-9 Minestrone concentrate 20, allose 2, erythritol 1, dried beans 5, flavoring (tomato) 0.02, citric acid 0.05, water balance Composition example (11)-10 Potage concentrate 15, allose 4, maltitol 1, bechamel powder 5, flavoring (dairy products) 0.01, sodium lactate 0.03, water balance

[0084] (12) Liquid food drinks Composition example (12)-1 Whey protein concentrate 10, allose 5, erythritol 1, MCT oil 2, vitamin mineral premix 1, flavoring (vanilla) 0.02, water balance Composition example (12)-2 Soy protein 8, allose 4, maltitol 1, oat fiber 2, omega-3 oil 1, flavoring (matcha) 0.01, water balance Composition example (12)-3 Meal replacement powder 20, allose 3, lactitol 1, whey protein 5, vitamin B complex 0.5, flavoring (chocolate) 0.02, water balance Composition example (12)-4 Balanced nutrition shake powder 20, allose 4, isomalt 2, casein protein 5, minerals 0.5, flavoring (strawberry) 0.02, balance water Composition example (12)-5 Enteral nutrition adjustment liquid 80, allose 3, erythritol 1, amino acid mix 2, electrolytes 0.5, flavoring (unflavored), water, balance Composition example (12)-6 Carbohydrate-restricted keto shake powder 18, allose 3, allulose 1, maltitol 1, ketogenic oil 3, MCT 1, flavoring (nuts) 0.02, water, balance Composition example (12)-7: Liquid food for the elderly 80, allose 2.5, lactitol 1, whey protein 3, dietary fiber 2, flavoring (vegetable) 0.01, water balance Composition example (12)-8 Recovery drink powder for athletes 20g, allose 4, isomalt 2, BCAA 3, creatine 1, flavoring (grape) 0.02, water balance Composition example (12)-9 Complete nutrition shake powder 22, allose 5, erythritol 1, protein 8, minerals 1, flavoring (banana) 0.02, balance water Composition example (12)-10 Medical oral nutritional supplement drink 85, allose 3, maltitol 1, monomer amino acids 2, electrolytes 0.5, flavoring (unflavored), water, balance

[0085] (13) Jelly drinks Composition example (13)-1 Orange juice 30, allose 5, pectin 0.5, citric acid 0.1, flavoring (orange essential oil) 0.02, pH 3.8, balance water Composition example (13)-2 Grapefruit juice 25, allose 4, erythritol 2, pectin 0.5, sodium citrate 0.05, pH 3.6, balance water Composition example (13)-3 Mango puree 20, allose 5, sucralose 0.001, pectin 0.6, malic acid 0.07, flavoring (mango absolute) 0.02, pH 3.7, balance water

[0086] (14) Powdered drinks Composition example (14)-1 Coffee powder 5, Allose 4, Erythritol 1, Cream powder 3, Flavoring (coffee) 0.02 Composition example (14)-2 Green tea powder 3, allose 3, maltitol 1, matcha powder 2, flavoring (none), sodium lactate 0.03 Composition example (14)-3 Cocoa powder 5, allose 4, lactitol 1, emulsifier 0.5, flavoring (chocolate) 0.01 Composition example (14)-4 Sports drink powder 10, allose 3, isomalt 2, citric acid 5, electrolytes 0.5, flavoring (lemon) 0.02 Composition example (14)-5 Hot chocolate powder 8, allose 4, erythritol 1, milk fat powder 2, flavoring (vanilla) 0.01 Composition example (14)-6 Fruit tea powder 6, allose 3, maltitol 1, fruit powder 3, flavoring (berry) 0.02 Composition example (14)-7 Protein shake powder 15, allose 5, lactitol 1, whey protein 8, flavoring (chocolate) 0.02 Composition example (14)-8 Matcha latte powder 7, allose 3, maltitol 1, matcha powder 2, flavoring (matcha) 0.01 Composition example (14)-9 Matcha cocoa powder 6, allose 4, erythritol 1, matcha powder 2, cocoa powder 2, flavoring (none), calcium lactate 0.02 Composition example (14)-10 Vitamin C drink powder 5, allose 3, isomalt 2, vitamin C 10, flavoring (orange) 0.02

[0087] (15) Beverages containing allose and allulose Composition example (15)-1 Orange juice 30, allose 3, allulose 2, citric acid 0.10, pH 3.8 Composition example (15)-2: Apple juice 30, allose 4, allulose 1, malic acid 0.08, pH 3.6 Composition example (15)-3 Mango juice 20, allose 5, allulose 2, flavoring (mango oil) 0.02, pH 3.5 Composition example (15)-4 Acai puree 15, allose 3, allulose 3, sodium citrate 0.03, pH 3.9 Composition example (15)-5 Tomato juice 20, allose 2, allulose 1, sodium lactate 0.05, pH 4.0 Composition example (15)-6 Lemon flavored water 5, allose 1, allulose 1, sodium citrate 0.02, fragrance (lemon essential oil) 0.02, pH 3.2 Composition example (15)-7 Lime flavored water 5, allose 1.5, allulose 0.5, citric acid 0.08, flavoring (lime tincture) 0.03, pH 3.0 Composition example (15)-8 Peach flavored water 5, allose 2, allulose 1, malic acid 0.04, flavoring (peach absolute) 0.02, pH 3.4 Composition example (15)-9 Grape flavored water 5, allose 1, allulose 2, sodium citrate 0.03, fragrance (grape essential oil) 0.02, pH 3.3 Composition example (15)-10 Herb water 5, allose 1, allulose 1, citric acid 0.05, flavoring (mint extract) 0.01, pH 3.5 Composition example (15)-11 Processed milk 90, allose 3, allulose 2, sodium lactate 0.03, pH 6.5 Composition example (15)-12: Non-fat milk 90, allose 4, allulose 1, sodium lactate 0.04, pH 6.8 Composition example (15)-13 Yogurt drink 88, allose 2, allulose 2, sucralose 0.002, pH 4.2 Composition example (15)-14 Soy milk base 90, allose 5, allulose 3, sorbitol 1, pH 6.7 Composition example (15)-15 Almond milk base 88, allose 3, allulose 2, sodium citrate 0.03, pH 6.5 Composition example (15)-16 Green tea extract 85, allose 3, allulose 1, citric acid 0.05, pH 5.0 Composition example (15)-17 Black tea extract 80, allose 4, allulose 2, malic acid 0.04, pH 5.5 Composition example (15)-18 Oolong tea extract 85, allose 2, allulose 1.5, sodium citrate 0.03, pH 5.2 Composition example (15)-19 Roasted green tea extract 88, allose 3, allulose 2, citric acid 0.06, pH 5.8 Composition example (15)-20: Mate tea extract 85, allose 4, allulose 2, sodium malate 0.04, pH 5.7 Composition example (15)-21 Coffee extract 88, allose 3, allulose 1, sodium citrate 0.02, pH 5.0 Composition example (15)-22 Cafe au Lait base total 90, allose 4, allulose 2, sucralose 0.005, pH 6.2 Composition example (15)-23 Latte base total 90, allose 5, allulose 3, acesulfame K 0.005, pH 6.3 Composition example (15)-24 Decaf coffee extract 85, allose 2, allulose 1, neotame 0.0001, pH 5.4 Composition example (15)-25 Iced coffee extract 90, allose 3, allulose 2, citric acid 0.01, pH 4.8 Composition example (15)-26 Carbonated water 85, allose 1, allulose 1, pH 3.5, carbon dioxide volume 3.0 Composition example (15)-27 Lemon carbonated drink 80, allose 2, allulose 1, citric acid 0.10, pH 3.2, carbon dioxide volume 3.5 Composition example (15)-28 Orange carbonated drink 80, allose 3, allulose 2, flavoring (orange essential oil) 0.10, pH 3.3, carbon dioxide volume 3.6 Composition example (15)-29 Cola-style carbonated beverage 80, allose 4, allulose 2, caramel color 0.15, pH 3.2, carbon dioxide volume 2.8 Composition example (15)-30 Ginger ale 85, allose 3, allulose 1, flavoring (ginger extract) 0.03, pH 3.8, carbon dioxide volume 3.9 Composition example (15)-31 Sports drink 85, allose 5, allulose 3, sodium 0.1, potassium 0.05, pH 3.5 Composition example (15)-32 Isotonic drink 85, allose 4, allulose 2, maltodextrin 5, pH 3.8 Composition example (15)-33 Energy drink 85, allose 3, allulose 2, caffeine 0.03, taurine 0.5, pH 3.2 Composition example (15)-34 Functional drink 85, allose 4, allulose 3, vitamin B complex 0.05, pH 3.6 Composition example (15)-35 Nutritional drink 85, allose 5, allulose 4, glucuronolactone 0.05, pH 3.7 Composition example (15)-36 Beer-flavored beverage 85, allose 3, allulose 2, malt extract 15, hop extract 0.5, carbon dioxide volume 2.5, pH 4.2 Composition example (15)-37 Non-alcoholic beer 85, allose 4, allulose 3, malt syrup 10, hop pellet extract 0.7, carbon dioxide volume 2.8, pH 4.3 Composition example (15)-38 Happoshu 85, Allose 5, Allulose 4, Barley malt concentrate 12, Hop oil 0.3, Carbon dioxide volume 3.0, pH 4.1 Composition example (15)-39 Chuhai-style drink 85, allose 3, allulose 2, shochu 5, lemon juice 5, pH 3.2, carbon dioxide volume 3.5 Composition example (15)-40 Vodka-based beverage 85, allose 4, allulose 3, vodka 5, lime juice 5, pH 3.1, carbon dioxide volume 3.0 Composition example (15)-41 Spirits-based beverage 85, allose 3, allulose 1, spirits 5, plum extract 5, pH 3.4, carbon dioxide volume 3.3 Composition example (15)-42 Cocktail base drink 85, allose 5, allulose 2, rum 5, pineapple juice 5, pH 4.0 Composition example (15)-43 Wine cooler 85, allose 4, allulose 3, wine 5, grapefruit juice 5, pH 3.3 Composition example (15)-44 Sangria-style drink 85, allose 3, allulose 2, wine 5, berry extract 5, pH 3.5 Composition example (15)-45 Mead-like beverage 85, allose 5, allulose 4, honey extract 5, herb extract 5, pH 4.0 Composition example (15)-46 Soup drink (miso soup style) 90, allose 3, allulose 2, miso extract 5, dashi extract 2, pH 6.5 Composition example (15)-47 Soup drink (potage style) 90, allose 4, allulose 3, corn paste 5, cream 0.5, pH 6.0 Composition example (15)-48 Diet shake 85, allose 3, allulose 2, whey protein 5, inulin 1, pH 6.8 Composition example (15)-49 Nutritional Shake 85, Allose 4, Allulose 3, Vitamin C 0.05, Calcium 0.05, pH 5.5 Composition example (15)-50 Powdered drink (green tea latte) <When dissolved> Green tea powder 5, milk powder 10, allose 3, allulose 2, pH 5.8

[0088] (16) Beverages containing allose and indigestible dextrin Composition example (16)-1 Allose 3, indigestible dextrin 5, orange juice concentrate 10, sodium citrate 0.03, flavoring (orange essential oil) 0.02, pH 3.8 Composition example (16)-2 Allose 4, indigestible dextrin 6, apple juice concentrate 10, sodium malate 0.04, flavoring (apple tincture) 0.02, pH 3.6 Composition example (16)-3 Allose 5, indigestible dextrin 4, lemon juice concentrate 8, citric acid 0.10, flavoring (lemon essential oil) 0.03, pH 3.2 Composition example (16)-4 Allose 3, indigestible dextrin 5, grape flavor oil 0.02, sodium citrate 0.03, pH 3.3 Composition example (16)-5 Allose 4, indigestible dextrin 6, peach absolute 0.02, malic acid 0.05, pH 3.4 Composition example (16)-6 Allose 3, Indigestible dextrin 5, Green tea extract 80, Sodium citrate 0.03, pH 5.0 Composition example (16)-7 Allose 4, indigestible dextrin 4, black tea extract 75, sodium malate 0.04, pH 5.5 Composition example (16)-8 Allose 5, indigestible dextrin 6, oolong tea extract 80, citric acid 0.06, pH 5.2 Composition example (16)-9 Allose 3, Indigestible dextrin 5, Roasted green tea extract 85, Sodium citrate 0.03, pH 5.8 Composition example (16)-10 Allose 4, indigestible dextrin 4, rooibos extract 90, malic acid 0.04, pH 6.0 Composition example (16)-11 Allose 3, indigestible dextrin 5, coffee extract 85, sodium citrate 0.02, pH 5.0 Composition example (16)-12 Allose 5, indigestible dextrin 4, cafe au lait base total 90, citric acid 0.05, pH 6.3 Composition example (16)-13 Allose 4, Indigestible dextrin 6, Latte base total 90, Sodium malate 0.04, pH 6.2 Composition example (16)-14 Allose 3, indigestible dextrin 5, decaffeinated coffee extract 85, citric acid 0.03, pH 5.4 Composition example (16)-15 Allose 5, Indigestible dextrin 4, Ice coffee extract 90, Sodium citrate 0.02, pH 4.8 Composition example (16)-16 Allose 3, indigestible dextrin 5, maltodextrin 5, electrolytes (Na 0.1, K 0.05), flavoring (grapefruit essential oil) 0.03, pH 3.6 Composition example (16)-17 Allose 4, indigestible dextrin 4, maltitol 3, taurine 0.5, flavoring (lemon essential oil) 0.02, pH 3.5 Composition example (16)-18 Allose 5, Indigestible dextrin 6, Glutamine 1, BCAA 1, Flavoring (orange essential oil) 0.02, pH 3.7 Composition example (16)-19 Allose 3, indigestible dextrin 5, arginine 0.5, β-alanine 0.5, flavoring (lime essential oil) 0.02, pH 3.8 Composition example (16)-20 Allose 4, indigestible dextrin 4, maltitol 2, neotame 0.0005, flavoring (grape flavor) 0.02, pH 3.4 Composition example (16)-21 Allose 3, indigestible dextrin 5, carbonated water 85, pH 3.5, carbon dioxide volume 3.0 Composition example (16)-22 Allose 4, indigestible dextrin 4, lemon carbonated drink 80, citric acid 0.10, pH 3.2, carbon dioxide volume 3.5 Composition example (16)-23 Allose 5, indigestible dextrin 6, orange carbonated drink 80, flavoring (orange essential oil) 0.10, pH 3.3, carbon dioxide volume 3.6 Composition example (16)-24 Allose 3, indigestible dextrin 5, cola-style carbonated drink 80, caramel color 0.15, pH 3.2, carbon dioxide volume 2.8 Composition example (16)-25 Allose 4, Indigestible dextrin 4, Ginger ale 85, Flavoring (ginger extract) 0.03, pH 3.8, Carbon dioxide volume 3.9 Composition example (16)-26 Allose 3, indigestible dextrin 5, shochu (25%) 5, lemon juice 5, pH 3.2, carbon dioxide volume 3.5 Composition example (16)-27 Allose 4, Indigestible dextrin 4, Vodka (40%) 5, Lime juice 5, pH 3.1, Carbon dioxide volume 3.0 Composition example (16)-28 Allose 5, Indigestible dextrin 6, Spirits (37%) 5, Plum extract 5, pH 3.4, Carbon dioxide volume 3.3 Composition example (16)-29 Allose 3, Indigestible dextrin 5, Wine (12%) 5, Grapefruit juice 5, pH 3.3 Composition example (16)-30 Allose 4, Indigestible dextrin 4, Sangria-style drink (wine 5 + berry extract 5), pH 3.5 Composition example (16)-31 Allose 3, indigestible dextrin 5, processed milk 90, pH 6.5 Composition example (16)-32 Allose 5, indigestible dextrin 3, non-fat milk 90, pH 6.8 Composition example (16)-33 Allose 4, indigestible dextrin 6, yogurt drink 88, pH 4.2 Composition example (16)-34 Allose 3, indigestible dextrin 5, soy milk base 90, pH 6.7 Composition example (16)-35 Allose 5, Indigestible dextrin 4, Almond milk base 88, pH 6.5 Composition example (16)-36 Allose 4, Indigestible dextrin 5, Rice vinegar 10, Sodium citrate 0.03, pH 3.0 Composition example (16)-37 Allose 3, Indigestible dextrin 6, Apple cider vinegar concentrate 12, Citric acid 0.05, pH 3.2 Composition example (16)-38 Allose 5, Indigestible dextrin 4, Strawberry flavored water 5, Sodium malate 0.03, Flavoring (strawberry) 0.02, pH 3.9 Composition example (16)-39 Allose 3, Indigestible dextrin 2, Herb water 5, Citric acid 0.05, Flavoring (mint) 0.01, pH 3.5 Composition example (16)-40 Allose 4, Indigestible dextrin 6, Sports drink 85, Sodium 0.1, Potassium 0.05, pH 3.5 Composition example (16)-41 Allose 3, Indigestible dextrin 5, Energy drink 85, Caffeine 0.03, Taurine 0.5, pH 3.2 Composition example (16)-42 Allose 5, Indigestible dextrin 4, Functional drink 85, Vitamin B complex 0.05, pH 3.6 Composition example (16)-43 Allose 4, Indigestible dextrin 6, Nutritional drink 85, Glucuronolactone 0.05, pH 3.7 Composition example (16)-44 Allose 3, Indigestible dextrin 5, Soup drink (miso soup style) 90, pH 6.5 Composition example (16)-45 Allose 5, indigestible dextrin 3, potage-style soup drink 90, pH 6.0 Composition example (16)-46 Allose 4, Indigestible Dextrin 5, Protein Shake 85, Whey Protein 5, pH 6.8 Composition example (16)-47 Allose 3, Indigestible Dextrin 6, Nutrition Shake 85, Vitamin C 0.05, Calcium 0.05, pH 5.5 Composition example (16)-48 Allose 5, Indigestible dextrin 4, Powdered drink (green tea latte) when dissolved, Green tea powder 5, Milk powder 10, pH 5.8 Composition example (16)-49 Allose 3, indigestible dextrin 5, jelly drink (orange) 30, pectin 0.5, citric acid 0.1, pH 3.8 Composition example (16)-50 Allose 4, indigestible dextrin 2, jelly drink (grape) 30, pectin 0.5, malic acid 0.07, pH 3.7 [Example]

[0089] Patent Publication No. 2022-508279, Patent Publication No. 2021-533814, Patent Publication No. 2021-533816, Patent Publication No. 2021-505186, Patent Publication No. 2020-500507, Patent Publication No. 2019-532627, Patent Publication No. 2019-531080, Patent Publication No. 2015-107094, Patent Publication No. 2016-537968, Patent Publication No. 2019-103525, Patent Publication No. 20 18-019724, Patent Publication No. 2016-521974, WO2016 / 084887, Patent Publication No. 2015-035970, Patent Publication No. 2014-176323, Patent Publication No. 2014-176322, WO2018 / 225817, Patent Publication No. 2019-140923, Patent Publication No. 2017-515487, Patent Publication No. 2016-509858, Patent Publication No. 2016-5 10987, JP 2017-225457, WO2020 / 116628, WO2020 / 116624, WO2020 / 116633, WO2020 / 116626, WO2020 / 116641, WO2020 / 116639, WO2020 / 116638, WO2020 / 116637, WO2020 / 11663 For all of the beverages described in WO2020 / 116627, JP 2022-100798, WO2019 / 189898, JP 2020-127428, and JP 2021-528981 containing allulose, beverages in which allulose was replaced with the same amount of allose were prepared according to the manufacturing methods of each patent document. As a result, beverages with good flavor and sweetness were obtained.

Claims

1. Allose, and If necessary, at least one selected from the group consisting of an acidulant, a flavoring, a coloring, a preservative, a pH adjuster, a nutritional component, water, a sweetener other than allose, a flow improver, a thickener, an emulsifier, a colloid stabilizer, a crowding agent, a functionality-imparting component, a flavor improver, a precipitation inhibitor, and a stabilizer may be added. A beverage containing

2. 2. The allose-containing beverage according to claim 1, wherein the amount of allose blended is 0.1 to 20% by mass based on the total amount of the beverage.

3. 3. The beverage according to claim 1 or 2, wherein the beverage is at least one of the following: (1) Fruit and vegetable drinks (e.g., juices, smoothies, green juices, etc.); (2) Flavored water-based beverages (e.g., lemon-flavored water, lime-flavored water, etc.); (3) Dairy beverages (e.g., processed milk, non-fat milk, skim milk, yogurt drinks, cafe au lait, latte, etc.); (4) Plant-based milks (e.g., soy milk, almond milk, oat milk, rice milk, etc.); (5) Tea beverages (e.g., green tea, black tea, oolong tea, herbal tea, mate tea, rooibos tea, etc.); (6) Coffee-based beverages (e.g., hot coffee, iced coffee, espresso, cold brew, etc.); (7) Carbonated and sparkling beverages (e.g., carbonated water, lemon carbonated drinks, grape-flavored carbonated drinks, craft soda, sparkling wine, cider, etc.); (8) Functional and sports drinks (e.g., sports drinks, isotonic drinks, energy drinks, nutritional drinks, functional drinks, etc.); (9) Non-alcoholic beverages (beer-flavored beverages, liqueur-flavored beverages, cocktail-flavored beverages, etc.); (10) Alcoholic beverages (e.g., beer, happoshu, wine, sparkling wine, cocktails, liqueurs, sake, whiskey, etc.); (11) Soups (miso soup, soup, etc.); (12) Liquid food drinks (nutritional shakes, diet shakes, protein shakes, etc.); (13) Jelly drinks; (14) Powdered drinks.

4. The beverage according to any one of claims 1 to 3, having a pH of 2.5 to 7.

5.

5. The beverage according to any one of claims 1 to 3, having a pH in the following range: (a) Fruit and vegetable beverages: 3.0 to 4.5; (b) Flavored water-based beverage: 2.8-4.0; (c) Dairy beverage: 6.0-7.2; (d) plant-based milk: 6.0-7.0; (e) Tea-based beverage: 4.0-6.0; (f) Coffee-based beverages: 4.5 to 6.0; (g) Carbonated / sparkling beverages: 3.0-4.0; (h) Functional and sports drinks: 3.5 to 5.5; (i) Non-alcoholic beverages: 3.5 to 5.0; (j) Alcoholic beverages: 3.0-5.0; (k) Soups: 5.0 to 7.0; (l) Liquid food beverage: 5.0 to 7.5; (m) jelly drink 3.5-5.5; (n) Powdered beverage: 3.0 to 6.5 (when the powder is dissolved to drinking concentration).

6. (7) The carbonated, sparkling beverage according to any one of claims 1 to 5, wherein the amount of carbon dioxide gas is 0.5 to 6.0 gas volumes.

7. The beverage according to any one of claims 1 to 6, wherein the flavoring comprises at least one selected from the group consisting of: (1) Essential oils (citrus essential oils, peppermint essential oil, lavender essential oil, eucalyptus essential oil, etc.) (2) Tinctures (citrus peel tincture, herbal tincture, spice tincture, etc.) (3) Absolutes (vanilla absolute, rose absolute, jasmine absolute, etc.) (4) Flavored oils (nut oil, coffee oil, chocolate oil, etc.).

8. The beverage according to any one of claims 1 to 7, wherein the preservative comprises at least one selected from the group consisting of benzoates, sorbates, parahydroxybenzoates (parabens), sulfites (sodium sulfite, sodium bisulfite, potassium sulfite, potassium bisulfite), propionates (calcium propionate), natamycin, and dimethyl dicarbonate.

9. The beverage according to any one of claims 1 to 8, wherein the acidulant comprises at least one selected from the group consisting of citric acid, malic acid, lactic acid, phosphoric acid, and tartaric acid.

10. The beverage according to any one of claims 1 to 9, wherein the coloring agent comprises at least one selected from caramel color, beta-carotene, anthocyanin, gardenia blue color, gardenia yellow color, and carotenoid color.

11. The beverage according to any one of claims 1 to 10, wherein the pH adjuster comprises at least one selected from sodium carbonate, sodium bicarbonate, sodium hydrogen phosphate, potassium dihydrogen phosphate, sodium citrate, sodium malate, sodium lactate, sodium tartrate, potassium citrate, potassium malate, potassium lactate, potassium tartrate, sodium gluconate, and potassium gluconate.

12. The beverage according to any one of claims 1 to 11, wherein the nutritional component comprises at least one selected from the group consisting of vitamin C, B vitamins (B1, B2, B6), niacin, biotin, vitamin E, vitamin D, calcium, magnesium, iron, sodium, and potassium.

13. The beverage according to any one of claims 1 to 12, wherein the water comprises at least one selected from the group consisting of heat-sterilized water, mineral water, reverse osmosis water, softened water, and ultrapure water.

14. The beverage according to any one of claims 1 to 13, having a pH of 2.5 to 7.

5.

15. The beverage according to any one of claims 1 to 14, having a viscosity of 0.5 to 100 mPa·s.

16. The beverage according to any one of claims 1 to 15, having a viscosity of more than 100 mPa·s and not more than 500 mPa·s.

17. The beverage according to any one of claims 1 to 16, wherein the sweetener comprises at least one selected from the group consisting of high-intensity sweeteners, sugar alcohols, sugars other than allose, and oligosaccharides.

18. 18. The beverage according to claim 17, wherein the high-intensity sweetener comprises at least one selected from the group consisting of sucralose, aspartame, stevia extract (rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside E, rebaudioside F, rebaudioside M, rebaudioside X, rubusoside, stevioside, dihydrobranidiol stevioside, rebaudioside H, dulcoside A, etc.), Monk Fruit extract (mogroside V, mogroside I, mogroside IIE, silathioside, erythritol glycoside, etc.), acesulfame K, neotame, sodium saccharin, brazzein, and thaumatin.

19. 19. The beverage according to claim 17 or 18, wherein the sugar alcohol comprises at least one selected from the group consisting of erythritol, xylitol, maltitol, sorbitol, lactitol (lactitol), allitol, allitritol, galactol (galactitol), isomalt (including isomaltooligosaccharides), mannitol, reduced starch hydrolysates (HSH), methylcellulose sugar alcohols, and polyhydric alcohol sugars.

20. The beverage according to any one of claims 17 to 19, wherein the sugar other than allose is at least one selected from the group consisting of sucrose, maltose, glucose, fructose, galactose, allulose, tagatose, sorbose, mannose, gulose, idose, rhamnose, trehalose, palatinose, lactulose, and derivatives thereof.

21. The beverage according to any one of claims 17 to 20, wherein the mass ratio of allose to high-intensity sweetener is 100:1 to 1:1000.

22. The beverage according to any one of claims 17 to 21, wherein the mass ratio of allose to sugar alcohol is 10:1 to 1:

10.

23. The beverage according to any one of claims 17 to 22, wherein the mass ratio of allose to other sugars is 90:10 to 10:

90.

24. Functional ingredients include gamma-aminobutyric acid (GABA), indigestible dextrin, maltodextrin, isomaltodextrin, inulin, indigestible glucan, polydextrose, indigestible cyclic oligosaccharides, caffeine, catechins (tea catechin, epicatechin, epigallocatechin, epicatechin gallate, epigallocatechin gallate, etc.), quercetin, theanine, coenzyme Q10, taurine, arginine, citrulline, collagen peptides, hyaluronic acid, royal jelly extract, sweet tea extract, turmeric, curcumin, bacteria (lactic acid bacteria, bifidobacteria, faecalis bacteria, yeasts, etc.), amino acids (alanine, cis-actin ... The beverage according to any one of claims 1 to 23, comprising at least one selected from the group consisting of leucine, aspartic acid, glutamic acid, phenylalanine, glycine, histidine, isoleucine, lysine, leucine, methionine, asparagine, proline, glutamine, arginine, serine, threonine, valine, tryptophan, tyrosine, taurine, ornithine, or a salt thereof), betaine, creatine, citric acid, HMB, docosahexaenoic acid, eicosapentaenoic acid, arachidonic acid, ceramide, soy isoflavone, lutein, astaxanthin, zeaxanthin, sesamin, and peptides.

25. The beverage according to any one of claims 1 to 24, containing allulose.

26. The content of allulose relative to 1 part by mass of allose is 0.01 to 100 parts by mass, for example, 0.02 to 50 parts by mass, 0.1 to 10 parts by mass, 0.2 to 5 parts by mass, or 0.5 to 2 parts by mass. The beverage according to claim 25.

27. The beverage according to any one of claims 1 to 26, which contains indigestible dextrin.

28. The beverage according to claim 26, wherein the content of the indigestible dextrin is 0.1 to 10% by mass, for example, 0.5 to 8% by mass, 1 to 5% by mass, or 1 to 3% by mass.

29. The beverage according to claim 26 or 27, wherein the content of the indigestible dextrin relative to 1 part by mass of allose is 0.01 to 100 parts by mass, for example, 0.05 to 20 parts by mass or 0.1 to 10 parts by mass.