An enzyme preparation for suppressing bitterness of food of the present invention contains phospholipase and, if necessary, further contains protease. A method for suppressing bitterness of food of the invention includes treating a food material with a food bitterness suppressor containing the enzyme preparation. A method for producing a processed food product of the invention includes treating a food material with a food bitterness suppressor containing the enzyme preparation. Food treated with the enzyme preparation for suppressing bitterness of food of the invention tastes less bitter even when cooked after long-term preservation. Furthermore, an enzyme preparation for suppressing bitterness of food and for, if necessary, tenderizing food can be provided.
