PURPOSE: To carry out aging treatment with excellent production efficiency and maintain flavor excellent for a long period without impairing quality by irradiating a food with far infrared rays at a prescribed wavelength at low temperatures in the aging treatment in a method for producing the food.

CONSTITUTION: In aging treatment of a wheat flour-containing kneaded dough preferably in a method for producing noodles or bread, more preferably in the aging treatment of vegetables pickled in a seasoning in a method for producing seasoned pickles of the vegetables, the above-mentioned foods are irradiated with far infrared rays at 1-100μ wavelength at a temperature as low as ≤0°C and aged to afford the objective food and drink excellent in quality in a short period.