PROBLEM TO BE SOLVED: To provide a manufacturing method of cooked chicken, allowing cooked chicken having a prominent flavor with reduced smell of chicken to be conveniently manufactured, and a chicken smell reducing agent.SOLUTION: The manufacturing method of cooked chicken includes a pretreatment step of adhering 0.0001 to 0.005 g of cumin to 100 g of chicken and a step of cooking the pretreated chicken by heating. The chicken smell reducing agent includes 0.0005 to 0.05 mass% of cumin. The chicken smell reducing agent may further include 0.2 to 50 mass% of ginger, or may further include 0.05 to 25 mass% of garlic.COPYRIGHT: (C)2015,JPO&INPIT【課題】とり肉の臭みが抑制され、とり肉の風味が引き立てられたとり肉料理を簡便に製造し得る、とり肉料理の製造方法及びとり肉の臭み低減剤を提供すること。【解決手段】本発明のとり肉料理の製造方法は、クミンをとり肉100gあたり0.0001~0.005g付着させる下処理工程と、下処理されたとり肉を加熱調理する工程とを有する。また本発明のとり肉の臭み低減剤は、クミンを0.0005~0.05質量%含有する。本発明のとり肉の臭み低減剤は、さらにショウガを0.2~50質量%含有しても良く、あるいはさらにニンニクを0.05~25質量%含有しても良い。【選択図】なし
