PURPOSE: To provide the titled conditioning agent for food, consisting of a fermentation liquid obtained by fermenting the juice of astringent persimmon with a yeast or consisting of the dried fermentation liquid, and effective to remove unagreeable odor from a food, improve its taste and flavor, and remarkably improve the preservability of the food.

CONSTITUTION: The juice of astringent persimmon prepared by squeezing a raw astringent persimmon is added with a yeast (e.g. Pichia dispora), and fermented at about 20W32°C for several days. The fermentation liquid is used as the objective conditioning agent optionally after concentration, dilution, drying and solidification e.g. by spray drying, or granulation or pulverization.