To mask the powder smell of either a powdery processed food or a food containing the same without exerting an influence on the taste of the food. It is preferable that the additive to be used for this purpose is a general food having high safety. It has been found that the powder smell of a powdery processed food can be masked by adding, to the food, a proper amount of yeast extract which has a peptide content of 5wt% or more, an RNA content of 5wt% or more and a free amino acid content of 4wt% or less.
