To provide a simple method for imparting rich taste to the whole of a food and drink without any complicated manufacturing process.

To 100 weight parts of raw material of a food and drink, 0.3 weight parts or more of rare sugar which contain at least D-psicose are added and heated at 60 to 200°C for 1 second to 60 minutes. A rich taste can be thus imparted to the whole of a food and drink without increase in the amount of various taste components, causing no adverse effect on the original taste of a food and drink.