METHOD FOR TREATING FOOD MATERIAL, AND MATERIAL FOR INHIBITING ALDEHYDE GENERATION

摘要

PROBLEM TO BE SOLVED: To provide a technology easy to apply to cooking of meat or fish and shellfish, and inhibiting or masking unpleasant odor of meat or fish and shellfish.

SOLUTION: A method for treating a food material includes bringing malted rice refined sake or malted rice sweet sake into contact with meat or fish and shellfish so as to inhibit aldehyde generation, and decrease or mask unpleasant odor of the meat or fish and shellfish. A material for inhibiting aldehyde generation to be used in the method for treating a food material and containing malted rice refined sake or malted rice sweet sake is also provided.

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