To provide a method for efficiently reducing or removing uncomfortable components produced by heat treatment from dairy products, fruit juice and vegetable juice.

This method for selectively reducing or removing uncomfortable components (dimethyl sulfide, 2-butanone, 2-pentanone, p-cymene or the like) without affecting other qualities comprises passing at least one of the liquids among the dairy products, fruit juice and vegetable juice through a hollow yarn film. A method for producing food and drink with excellent flavor and quality comprises using the liquid thus obtained.