bitterness for improving enzyme preparation of the food of the present invention contains a phospholipase. If necessary, further contains a protease. Bitterness method of improving the food of the present invention, comprising the step of treating the food material with bitterness-improving agent of foods containing enzyme preparation. Method for producing a food processing products of the present invention, comprising the step of treating the food material with bitterness-improving agent of foods containing enzyme preparation. Food that has been processed by the bitterness-improving enzyme preparation of the food product of the present invention may be cooked after long-term storage, bitterness is suppressed. Further, to improve the food bitterness, it is possible to provide an enzyme preparation for softening the food as needed.本発明の食品の苦味改善用酵素製剤はホスホリパーゼを含有する。必要に応じて、さらにプロテアーゼを含有する。本発明の食品の苦味改善方法は、該酵素製剤を含有する食品の苦味改善剤で食品素材を処理する工程を含む。本発明の食品加工製品の製造方法は、該酵素製剤を含有する食品の苦味改善剤で食品素材を処理する工程を含む。本発明の食品の苦味改善用酵素製剤による処理を経た食品は、長期保存後に調理しても、苦味が抑制される。また、食品の苦味を改善し、必要に応じて食品を軟化するための酵素製剤を提供することができる。
