JPH11155516A - Deodorization of vegetables and beans and deodorizer - Google Patents

Abstract

PROBLEM TO BE SOLVED: To efficiently and safely deodorize or reduce the characteristic unpleasant smell of vegetables or the like to improve their taste by including a sweet potato extract on the cooking of the vegetables or the like. SOLUTION: This method for deodorizing or reducing the characteristic smell of vegetables or beans comprises using a sweet potato extract preferably in an amount of 1.0×10<-8> to 0. 5 pt.wt. per 100 pts.wt. of the non-cooked vegetables or beans. The sweet potato extract preferably comprises a fraction obtained by allowing a raw material selected from a sweet potato juice and a syrup originated from sweet potatoes to pass through a column filled with a synthetic adsorbent as a fixing carrier and subsequently eluting the components adsorbed on the synthetic adsorbent with a solvent selected from water, methanol, ethanol and their mixtures.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

The present invention relates to a method for deodorizing or reducing a peculiar unpleasant odor of vegetables or beans, and a deodorant for deodorizing or reducing a peculiar unpleasant odor of vegetables or beans. .

[0002]

2. Description of the Related Art In modern life, there is a tendency for vegetables or beans to be in short supply. This is because vegetables and beans are not often eaten, and the biggest reason is that vegetables and beans are especially used during childhood and school days. Dislikes the peculiar unpleasant odors of vegetables or beans, which means that they dislike vegetables or beans.

[0003] Generally, vegetables or beans are cooked in order to deodorize or reduce the peculiar unpleasant odor of the vegetables or beans. The cooking method includes, for example, a heating cooking method such as boiling, baking, frying, frying, and the like, and a non-heating cooking method such as washing with water, exposing to water (such as akukunuki), and burning. By cooking in this way, the unpleasant odor peculiar to vegetables or beans can be reduced to some extent, and the taste quality can be improved. At the time of cooking, spices, seasonings, and other ingredients are also combined. For example, in salads and juices that eat raw vegetables as they are, spices such as pepper, sesame, salad oil, vinegar, lemon and other seasonings are added to mask the peculiar unpleasant odor of vegetables or beans, or A method of reducing the unpleasant odor peculiar to vegetables or beans or improving the taste quality by combining foods that mask the smell of vegetables or beans is adopted. Ingredients that can be combined as masking agents for the peculiar unpleasant odor of vegetables include peanuts, cinnamon, vanilla, lemon,
It is known that apples are suitable (JP-A-63-152)
No. 950). These are used while appropriately adjusting according to the type of vegetables used.

[0004] However, in the cooking method, the unpleasant odor peculiar to vegetables or beans may not be sufficiently eliminated, or may be effective only for specific vegetables or beans. Further, when cooking is performed until no unpleasant odor is felt, nutritional components may be destroyed, and further, taste quality may be changed. Also, in the method of adding spices, seasonings, other ingredients, etc. when eating vegetables raw with salads, juices, etc., when the smell peculiar to the vegetables appears straight out depending on the type of vegetables, the hiding effect can not be obtained There is.

[0005] As a deodorizing method other than the cooking method, it is known that the odor of vegetables can be reduced by storing yeast cells in an appropriate container together with the vegetables during storage. No. 55-68243).

[0006]

SUMMARY OF THE INVENTION An object of the present invention is to provide a method for eliminating or reducing the peculiar unpleasant odor of vegetables or beans.

[0007]

Means for Solving the Problems The present inventors have made intensive studies on deodorizing or reducing the peculiar unpleasant odor of vegetables or beans, and as a result, the extract derived from cane sugar has been found to eliminate the unpleasant odor. The inventors have found that the present invention is effective in reducing odor or smell, and have completed the present invention.

[0008] That is, the present invention firstly provides a method for deodorizing or reducing the peculiar unpleasant odor of vegetables or beans, wherein the cooking of vegetables or beans includes an extract derived from cane sugar. It provides a featured method.

The present invention secondly provides a deodorant for deodorizing or reducing the peculiar unpleasant odor of vegetables or beans, wherein the deodorant contains an extract derived from sugar cane. To provide a deodorant.

[0010]

BEST MODE FOR CARRYING OUT THE INVENTION In the present invention, vegetables or beans are vegetables or beans that require a specific reduction in unpleasant odor. Such unpleasant odors include, in addition to the odor inherent in vegetables and beans, unpleasant odors resulting from fermentation of vegetables and beans, unpleasant odors resulting from drying vegetables and beans,
Unpleasant odors as a result of cooking or processing vegetables and beans,
It also includes unpleasant odors resulting from refrigeration or freezing vegetables and beans. For example, vegetables such as onions, peppers, carrots, burdock, cucumber, cabbage, Chinese cabbage, celery, parsley, tomato, garlic, leek, leek, asparagus, raccoon, turnip; soybeans, green peas,
Beans such as snow peas, broad beans, cocoa beans, and coffee beans; and wild vegetables such as butterflies, udos, bracken, springs, and the like. In addition, potatoes such as konjac and taro,
Mushrooms such as shiitake mushrooms and enoki, grains such as rice and wheat,
The effects of the present invention can be obtained in seaweeds such as seaweed and hijiki, fruits and the like. The effect of the present invention is particularly great for those having a characteristic strong smell.

[0011] The method of the present invention is characterized in that an extract derived from cane sugar is contained when cooking the vegetables or beans as described above.

As the cooking method, any conventional food cooking method can be used, for example, a cooking method such as boiling, baking, frying, frying, etc., washing with water, exposing to water (such as akunuuki), dating, or pickling ( Non-heating cooking methods such as cooking using fermentation, such as salting or bran pickling, and fermentation by microorganisms (natto, miso, etc.). The extract from sugar cane can be used in any cooking method. For example, at the time of heating cooking, it may be added to vegetables or beans from the beginning, or may be added at an appropriate time during heating. An appropriate method is selected according to the type of cooking and the type of vegetables or beans. When cooking without heating, for example, washing with water,
When exposed to water, water in which an extract derived from cane sugar is dissolved can be used.

The extract derived from sugar cane means an extract obtained by treating a raw material selected from sugar cane juice and molasses derived from sugar cane by column chromatography.

In the present invention, the term "sugar cane juice" refers to a squeezed juice obtained by squeezing sugar cane (sugar cane), a leached juice obtained by leaching sugar cane, or a lime-treated clean juice in a raw sugar manufacturing plant. Concentrated juice, regenerated resin tower in refined sugar manufacturing plant, or concentrated extract extracted with a general-purpose solvent in a plant-derived component extraction method, after drying,
The extract is redissolved in water. Examples of such an extraction solvent include alcohols such as methanol and ethanol; ketones such as acetone; and acetates such as methyl acetate and ethyl acetate. These may be used alone or in combination. Further, in the case of alcohols and ketones, they may be used in combination with water.

The term "molasses derived from cane sugar" means molasses remaining after sugar is removed from cane juice by centrifugation. Molasses waste, and molasses in refined sugar production plants,
Brown liquor, waste sugar honey and the like. In particular, molasses waste and refined molasses refer to molasses remaining after removing most of the sugar from sugar cane juice, and are the parts that can be finally obtained at sugar factories and can no longer be economically recovered. is there.

In the present invention, the extract derived from sugar cane is a deodorant obtained by subjecting raw materials selected from cane juice and molasses derived from cane sugar by column chromatography. The solution is passed through a column filled with a synthetic adsorbent as a fixed carrier, and the components adsorbed on the synthetic adsorbent are fractionated by elution with a solvent selected from water, methanol, ethanol and a mixture thereof. It is preferably a certain deodorant substance.

The deodorant substance is obtained by treating the above sugar cane juice and / or molasses by column chromatography using a fixed carrier. The above sugar cane juice or molasses is treated as it is or adjusted to an arbitrary concentration with water, and treated with a column filled with a fixed carrier. In order to remove foreign substances, it is preferable to filter the sugar cane juice and / or molasses before the treatment with the column. The method of filtration is not particularly limited, screen filtration, diatomaceous earth filtration, which are widely used in the food industry,
Means such as microfiltration and ultrafiltration can be preferably used.

As the fixed carrier, a synthetic adsorbent is used.
As the synthetic adsorbent, preferably, an organic resin can be used. For example, an aromatic resin, an acrylic acid methacrylic resin, an acrylonitrile aliphatic resin, or the like can be used. Aromatic resins are more preferable, and non-substituent type aromatic resins can be particularly used. As a synthetic adsorbent,
For example, an aromatic resin such as a styrene-divinylbenzene resin can be used. Examples of the aromatic resin include an aromatic resin having a hydrophobic substituent, an unsubstituted aromatic resin, and an unsubstituted resin. A porous resin such as an aromatic resin which has been subjected to a special treatment can be used. More preferably, an aromatic resin obtained by subjecting an unsubstituted group to a special treatment can be used. Such synthetic adsorbents are commercially available, for example, HP-10, HP-20, HP-21, H-21 as Diaion ™ systems.
P-30, HP-40, HP-50 (above, unsubstituted aromatic resin, all trade names, manufactured by Mitsubishi Chemical Corporation); SP-825, SP-800, SP-850, S
P-875 (the above is an aromatic resin obtained by subjecting an unsubstituted group to a special treatment, all of which are trade names, manufactured by Mitsubishi Chemical Corporation); S
P-900 (aromatic resin, trade name, manufactured by Mitsubishi Chemical Corporation); Amberlite (trademark) based on XAD-
2, XAD-4, XAD-16, XAD-2000 (above, aromatic resin, all trade names, manufactured by Organo Co., Ltd.);
SP-206, SP-207 (above, aromatic resin having a hydrophobic substituent, both trade names, manufactured by Mitsubishi Chemical Corporation); HP-2MG, EX-0021 (above, an aromatic having a hydrophobic substituent) Group resin, all trade names, manufactured by Mitsubishi Chemical Corporation); Amberlite (trademark) as XA
D-7, XAD-8 (above, acrylic ester resin, all trade names, manufactured by Organo Co., Ltd.); HP1MG, HP2MG (above, acrylic acid methacryl resin, both as commercial products) as Diaion (trademark) LH20 and LH60 (all of which are derivatives of cross-linked dextran, all of which are trade names, manufactured by Pharmacia Biotech Co., Ltd.) as Sephadex (trademark) type. Among them, SP-850 is particularly preferred.

The amount of the fixed carrier varies depending on the size of the column, the type of the solvent, the type of the fixed carrier, and the like. 0.1% based on the solid content of the raw material (selected from cane juice and molasses).
A wet volume of 01 to 5 times is preferred.

Raw materials (selected from cane juice and molasses)
Is passed through the column, the components having a deodorizing effect in the raw material are adsorbed on the fixed carrier, and most of the saccharides flow out and are removed as they are.

The components adsorbed on the fixed carrier are eluted by the solvent. Here, in order to efficiently elute the component having the deodorizing activity, it is preferable that the sugars, salts, and the like remaining before that are sufficiently washed away with water. Thus, the adsorbed target deodorant can be more efficiently collected. The elution solvent is selected from water, methanol, ethanol and a mixture thereof. The elution solvent is preferably a mixed solvent of water and alcohol, particularly a mixed solvent of ethanol and water. Further, the desired deodorant can be efficiently eluted at room temperature, so that 50/50 to 60/40 (vol / vol)
An ethanol-water mixed solvent is preferred. Further, by increasing the column temperature, the ethanol mixture ratio of the ethanol-water mixed solvent can be reduced, and the column temperature is reduced to 50 to 50.
When the temperature is 120 ° C., the target deodorant can be efficiently eluted with only water. In this case, the inside of the column is in a normal pressure or a pressurized state. in this way,
The component having deodorizing activity is present in the fraction eluted with the solvent, but the saccharides (especially sucrose, glucose and fructose) are preferably eluted since the sugar remaining on the column elutes (or elutes) first. Collect the eluted fractions after the fraction that has been subjected to the purification. The elution speed is not particularly limited since it varies depending on the size of the column, the type of the solvent, the type of the fixed carrier, and the like.
^-1 ) is preferred. SV (short for Space Velocity)
Is the space velocity, which is a unit of how many times the resin volume per hour passes.

The deodorant can be obtained in particular as follows. That is, 0.0 to the solid content of the raw material
After passing the raw material through a column filled with an unsubstituted aromatic resin having a volume of 1 to 5 times the wet volume at a column temperature of 60 to 97 ° C., the components adsorbed on the column are allowed to flow at a column temperature of 20 to 97 ° C.
50/50-60/40 (vol / vol) ethanol at 40 ° C
The fraction is eluted with a water-mixed solvent, and the fraction eluted from the start of elution with the ethanol-water mixed solvent within the 4-fold wet volume of the resin is collected.

The fractions (having deodorizing activity) thus collected are collected and concentrated by conventional means (evaporation of the solvent under reduced pressure, freeze-drying, etc.) to obtain a deodorant substance. The deodorant substance thus obtained has a solid content of 60%
The above concentrated liquid or powder can be stored. The storage is preferably refrigerated, especially in the case of a liquid.

[0024] In the deodorant substance, the saccharide content is preferably 50% by weight or less, more preferably 20% by weight or less, and particularly preferably 5% by weight or less, based on the solid content.
Here, the saccharide means sucrose, glucose and fructose, and the content of the saccharide means the total content of these. If the content of the saccharide is too large, its use is limited by the sweetness caused by the saccharide. Furthermore, since the ratio of the effective deodorant component in the deodorant is reduced, the deodorant effect on the solid content is reduced. Sugars are usually 0.
Contains 1% by weight or more. The content of sugars in the deodorant treated with the fixed carrier can be detected by high performance liquid chromatography, but may not be detected by thin layer chromatography depending on the concentration of the sugars.

The above deodorant substance can be further purified. For purification, for example, a purification method by chromatography using a fixed carrier and / or a liquid-liquid partitioning method can be used. Examples of the purification method by chromatography using an immobilized carrier include, for example, chromatographic chromatography such as adsorption, distribution, and molecular sieve using a synthetic adsorbent or an ion exchange resin. Examples of the liquid-liquid distribution method include a method using a separating funnel, a method using countercurrent distribution or droplet countercurrent chromatography. The various purification methods can be used in any order and in combination. Each purification method may be repeated multiple times.
Preferably, a combination of chromatography using an immobilized carrier and a liquid-liquid distribution method is performed. Further, a method of purifying by partition type chromatography using an ion exchange resin is preferable.

In the method of the present invention, the amount of the sugarcane-derived extract used depends on factors such as the degree of purification or the type, freshness, production area or cooking method of the target vegetables or beans. Can not decide. It is preferable to add an amount capable of sufficiently effectively and economically eliminating (or reducing) the peculiar unpleasant odor of vegetables or beans. Generally, an extract derived from sugar cane is contained in an amount of preferably 1.0 × 10 ^{−8 to} 0.5 part by weight, more preferably 1.0 × 10 ^{−8 to} 0.3 part by weight, based on 100 parts by weight of vegetables or beans. When used in this range, the effects of the present invention can be sufficiently obtained. In addition, if the amount of the extract derived from sugar cane is small, the effect of deodorizing the unpleasant odor of vegetables or beans is small, and if it is large, not only is it not economical, but also the taste of vegetables or beans is originally umami. May be erased or spoil the taste. When used in the above-mentioned usage range, the color of the food is not impaired, and the odor of the extract derived from cane sugar does not affect the food.

Next, the deodorant of the present invention is a deodorant for deodorizing or reducing a peculiar unpleasant odor of vegetables or beans, and is characterized by containing an extract derived from cane sugar. Here, as the extract derived from sugar cane, an extract derived from cane sugar used in the method for deodorizing or reducing the unpleasant odor peculiar to vegetables or beans described above can be used.

The deodorant of the present invention can further contain optional components such as additives, dispersants and excipients in addition to the extract derived from sugar cane. As additives, dispersants and excipients,
For example, various sugars such as sugar, lactose and trehalose, various sugar alcohols such as palatinit and lactitol; various sweeteners such as aspartame and stevia; various polysaccharides such as dextrin and pullulan; various starches such as corn starch and potato starch. , Various cellulose derivatives such as carboxymethylcellulose and methylcellulose, various emulsifiers such as glycerin fatty acid ester and sucrose fatty acid ester, various vitamins such as vitamin C, oils and fats such as hardened fats and oils, and various natural or synthetic pigments such as safflower pigments. No.

The deodorant of the present invention may contain only an extract derived from sugar cane or a mixture containing the above-mentioned additives, dispersants, excipients, and the like. By doing so, it can be processed into an appropriate shape, or processed into a solution using a dissolving agent such as water, alcohol, or propylene glycol that does not pose a problem in terms of food use. Thus, the deodorant of the present invention can be obtained by processing the extract derived from cane sugar.

The shape of the deodorant of the present invention is not particularly limited.
An arbitrary form such as a solid state or a liquid state, or a state in which both are mixed can be adopted.

[0031] The deodorant of the present invention can be used for vegetables or beans.
The ratio of the extract derived from sugar cane is 1.0 × 10 ^{-8 based on} parts by weight.
It is preferably used in an amount such that it is 0.5 parts by weight. The ratio of the cane-derived extract is more preferably 1.0 ×
10 ^{-8 to} 0.3 parts by weight. However, this amount depends on factors such as the degree of purification of the extract derived from the sugarcane, or the type, freshness, production area, and the like of the target vegetables or beans, and thus cannot be determined in a general manner. It is preferable that the amount is such that the peculiar unpleasant odor of vegetables or beans can be sufficiently effectively and economically deodorized (or reduced).

The above-described method of the present invention and the deodorant of the present invention can be applied directly or indirectly to vegetables or beans. For example, vegetable or legume salad dressing; natto seasoning; vegetable juice; boiled bamboo shoots, canned goods such as white peaches, oranges, etc .; frozen vegetables such as mixed vegetables; freeze-dried dried parsley, basil, leek, etc. Products: retort foods such as vegetable soups; beverages such as vegetable juices and vegetable fruit juices or beverages using beans such as soy milk; boiled vegetables such as radish, burdock, carrots, taro; boiled vegetables and beans; stir-fried vegetables Oden using radish, konjac, etc .; can be applied to pickles such as Chinese cabbage, cucumber, and eggplant. Alternatively, it can also be applied to the reduction of odor due to fermentation of rice and soybeans such as miso and bran (pickled bran).

As another example to which the method of the present invention and the deodorant of the present invention can be applied, the case of chocolate will be described. Cocoa mass, the main raw material of chocolate, has a unique aroma and flavor, and exhibits excellent characteristics as a raw material for confectionery, but the components contained in the cocoa beans are chemically changed during the fermentation and roasting process of the beans. And a component exhibiting a unique flavor, for example, cacao tannin, theobromine, an aromatic substance, and the like. In addition, chocolate, cocoa mass, cocoa butter, fats and oils, sugars, milk powder, emulsifiers and the like are used, and the preferred taste and texture of chocolate are constituted by the combination of the constituent components and the flavor originally possessed by the raw materials used. . However, since cacao beans also contain volatile components and burnt odors that cause unpleasant odors, a manufacturing method that removes these undesired odors in the conching step over time and equipment is employed. . However, chocolate may have an unpleasant odor, such as astringency remaining in the throat. Therefore, the unpleasant odor of chocolate can be eliminated or reduced by adding an extract derived from cane sugar during the production of chocolate. Therefore, since the conching step can be shortened, the time for chocolate production can be saved, and as a result, the equipment for the conching step can be used effectively. Thus, by the method of the present invention or by using the deodorant of the present invention, it is possible to deodorize or reduce the unpleasant odor represented by the astringency specific to chocolate.

The present invention will be described in more detail in the following examples, but the present invention is not limited thereto.

[0035]

EXAMPLES In the following, unless otherwise specified,% is:
% By weight.

Unless otherwise stated, the sensory test was
This was done by eating or drinking the target food.

Production Example 1 Lime-treated clean juice of sugar cane juice obtained in the sugar-making process of a raw sugar production plant (Miyakojima, solid content: 12.1%) 2000
The liter was heated to 80 ° C with a juice heater, and a cartridge filter (made by Advantech Co., Ltd., cotton wind cartridge filter, TCW-100-
(CSD type). 45 liters of a synthetic adsorbent (Sepabeads SP-850; trade name, manufactured by Mitsubishi Chemical Corporation) was packed in a column (column size: 26.0 cm inner diameter, 120 cm height) with a water jacket, and the column was filled with the above. The treated product was passed at a flow rate of 90 liters / hour (SV = 2.0). During the passage of the clean juice, water at 65 ° C. was constantly circulated in the water jacket. Next, 135 liters of ion-exchanged water was supplied at a flow rate of 9
The column was washed at 0 liter / hour (SV = 2.0).

After washing with ion-exchanged water, the fraction eluted from the column was subjected to sugar detection, and a hand-reflex Brix (Bx) meter (Nagoya Atago Co., Ltd., N-1E) was used.
(Type), it was confirmed that Bx was about 0.
Thereafter, a 55% aqueous ethanol solution (ethanol / water = 55/45 (volume / volume)) was used as an elution solvent at a flow rate of 90%.
The solution was passed through the column at liter / hour (SV = 2.0) to elute the components adsorbed on the synthetic adsorbent. During the passage of the elution solvent, water at 25 ° C. was constantly circulated in the water jacket. The fraction eluted with the aqueous ethanol solution was concentrated under reduced pressure using a concentrator, and then lyophilized overnight to obtain 490 g of a brown powder (I).

When the saccharides in the powder (I) were quantified, it was found that
9%.

For the quantification of saccharides, the total of sucrose, glucose and fructose was determined and compared with standard substances (sucrose, glucose and fructose) by an internal standard method using high performance liquid chromatography. The conditions for the high performance liquid chromatography were the column ER
C-NH-1171 (manufactured by Elma Corporation), flow rate 1.0 m
1 / min, temperature 20 ° C., solvent acetonitrile: water = 8
0:20 (volume ratio), detector RI-8010 (manufactured by Tosoh Corporation), internal standard substance glycerin (Wako Pure Chemical Industries, Ltd.), and chroma recorder SC-8020 (tosoh Corporation). Example 1 (Slice of onion) Using the powder (I) obtained in Production Example 1, the deodorizing effect of onion odor was tested. The onion skin was removed and sliced with a kitchen knife. Half of the sliced onion was exposed to water for 20 minutes using a 0.05% aqueous solution in which the above powder was dissolved. As a seasoning, 5 g of soy sauce was applied to 100 g of bleached onion. For the control, the other half of the onion slice was exposed to water using only water and seasoned similarly. The sensory test is conducted by 15 professional panelists (A to O).
As shown in Table 1 below, the evaluation was made in five steps. Table 2 shows the results.

[0041]

[Table 1] Evaluation stage Evaluation criteria 0 Odor odor hardly perceived 1 Odor odor barely detectable 2 Odor odor enough to immediately detect onion odor 3 Strong smell of onion 4 An unpleasant smell with a strong onion smell

[0042]

[Table 2] Table 2 shows that in the onion slices to which the method according to the present invention was applied, the onion odor peculiar to onions was reduced.

Example 2 (Test for Measurement of Odor Using an Onion Odor Analyzer) The powder (I) obtained in Production Example 1 was added to chopped onions in 0.30% (test sample A) and 0.3%, respectively.
It was added in such an amount as to give 15% (test product B) and mixed well so as to be uniform. 1 g of the mixed onion is put in a bag for odor measurement (trade name: Flex Sampler (trademark) odor bag, manufactured by Omi Ad Air Service), and after filling with odorless air, the mouth is wrapped with parafilm and incubated at 37 ° C. for 30 minutes. did. After the incubation, remove the parafilm and measure the odor (Calmore II; Culmore Co., Ltd.)
製) was measured immediately after opening. As a control, chopped onions to which the above powder was not added were used. Each value is a value obtained by subtracting a base value (Σ value obtained by sucking and measuring odorless air instead of a sample). Table 3 shows the results.

[0044]

Table 3 Test product A Test product B Control product Σ value 803 988 1309 From Table 3, in the case of the onion to which the powder (I) obtained in Production Example 1 was added, the Σ value was larger than that of the control product. Is clearly decreased, and it can be seen from the comparison between Test Samples A and B that the larger the amount of powder (I) added (Test Sample A), the lower the Σ value tends to be.

Example 3 (Tomato vegetable juice) Using the powder (I) obtained in Production Example 1, commercially available tomato vegetable juice (concentrated tomato reduction, carrot, seri,
Beet, parsley, lettuce, watercress, spinach)
(Product name: V8 100% vegetable juice, Suntory Ltd.) was tested for its deodorizing effect on vegetable odor. A 1% aqueous solution of the above powder was added in an amount of 1% to the tomato vegetable juice (the weight of the powder was 0.01% of the tomato vegetable juice), and after sufficient stirring, a sensory test was performed. As a control, the same amount of water was used instead of the aqueous solution of the powder. The sensory test consists of 15 professional inspectors (panels) (A
ＯO), and evaluated in five stages as shown in Table 4 below. Table 5 shows the results.

[0046]

[Table 4] Evaluation stage Evaluation criteria 0 Smell peculiar to tomato / vegetable hardly perceived 1 Smell peculiar to tomato / vegetable barely perceptible 2 Smell peculiar to tomato / vegetable immediately Moderate odor 3 Strong odor peculiar to tomatoes and vegetables 4 Strong odor peculiar to tomatoes and vegetables

[0047]

[Table 5] From Table 5, it was found that in the tomato vegetable juice to which the method according to the present invention was applied, the odor peculiar to tomato and vegetables was reduced as compared with the control product. In addition, panelists commented that the smell peculiar to tomatoes and celery was particularly reduced, so that it was easy to drink.

Example 4 (Vegetable fruit juice) Commercially available vegetable fruit juice (apple, grape, grapefruit, lemon, spinach, moloheiya, carrot, celery, cabbage) using the powder (I) obtained in Production Example 1 , Peppers, parsley, watercress, radish, three leaves, green peas, chlorella extract)
(Product name: Green Vegetables, Itoen Co., Ltd.) was tested for its deodorizing effect on vegetable odor. A 1% aqueous solution of the above powder was added in an amount of 1% (the weight of the powder was 0.01% of the vegetable and fruit juice) with respect to the vegetable and fruit juice, and the mixture was thoroughly stirred. As a control, the same amount of water was used instead of the aqueous solution of the powder. The sensory test was performed by 15 professional inspectors (panels) (A to O), and evaluated in five stages as shown in Table 6 below. Table 7 shows the results.

[0049]

[Table 6] Table 6 Evaluation stage Evaluation criteria 0 Smell peculiar to vegetables and fruits hardly perceived 1 Smell peculiar to vegetables and fruits barely perceivable 2 Smell peculiar to vegetables and fruits can be immediately perceived Moderate odor 3 Strong odor specific to vegetables and fruits 4 Strong odor specific to vegetables and fruits

[0050]

[Table 7] From Table 7, it was found that in the vegetable and fruit juices to which the method of the present invention was applied, the odor peculiar to vegetables and fruits was further reduced.

Example 5 (Boiled Canned Asparagus) Using the powder (I) obtained in Production Example 1, the deodorizing effect of the odor of canned asparagus was tested. First, a commercially available asparagus boiled can (brand name asparagus (white),
The liquid content of (Nakashima Kaoru Shoten Co., Ltd.) was discarded, and the solid content (asparagus) was taken out. Asparagus was added to the above powder at 0.0
After being immersed in a 1% aqueous solution and uniformly mixed, the water was drained in a colander and a sensory test was performed. For the control, the same amount of water was used instead of the above powder solution. The sensory test was performed by 15 professional inspectors (panels) (A to O), and was evaluated in five stages as shown in Table 8 below. Table 9 shows the results.

[0052]

[Table 8] Table 8 Evaluation stage Evaluation criteria 0 Smell peculiar to asparagus hardly perceived 1 Smell peculiar to asparagus barely perceptible 2 Smell peculiar to asparagus peculiar immediately 3 A strong smell peculiar to asparagus 4 A strong smell peculiar to asparagus

[0053]

[Table 9] From Table 9, it was found that in the asparagus to which the method according to the present invention was applied, the odor peculiar to asparagus was further reduced.

Example 6 (Spinach) Using the powder (I) obtained in Production Example 1, the deodorizing effect of spinach was tested. 500 g of spinach was boiled for 7 minutes in 2 L of hot water to which powder (I) was added in an amount of 1% based on spinach. From now on, I made spinach and did a sensory test. A control was prepared in the same manner except that the powder solution was boiled with the same amount of water (hot water) instead of the powder solution. The sensory test was performed by 15 specialized inspectors (panels) (A to O), and was evaluated in five stages as shown in Table 10 below. Table 11 shows the results.

[0055]

[Table 10] Evaluation stage Evaluation criteria 0 Smell peculiar to spinach hardly perceived 1 Smell peculiar to spinach barely perceivable 2 Smell peculiar to spinach immediately perceivable 3 Peculiar spinach The smell of the strong smell 4 The smell peculiar to spinach is stronger

[0056]

[Table 11] From Table 11, it was found that the spinach shrimp to which the method of the present invention was applied had a reduced odor peculiar to spinach as compared to the control.

Example 7 (Vegetable dressing) Vegetable dressing was prepared using the powder (I) obtained in Production Example 1, and the effect of deodorizing vegetable odor when tested on vegetable salad was tested. Vegetable dressings were made with the composition shown in Table 12. First, salt, sodium glutamate, glucose, pepper and powder (I) were added to 25 ml of vinegar and mixed, followed by sufficient stirring to dissolve. 50 ml of salad oil
Was added little by little, and the mixture was stirred. When the addition of the salad oil was completed, 25 ml of vinegar remaining at the end was added and stirred well.
The vegetable dressing thus prepared was applied to a vegetable salad. The vegetable salad consisted of shredded peppers, cucumbers, cabbage, onions, carrots, parsley and celery and mixed well. 5 ml of vegetable dressing was sprinkled well on 50 g of vegetable salad, and a sensory test was performed. As a control, one not containing the above powder was used.
The sensory test consists of 15 professional inspectors (panelers) (A ~
O), and evaluated in five steps as shown in Table 13 below. Table 14 shows the results.

[0058]

[Table 12]

[0059]

Table 13 Evaluation stage Evaluation criteria Evaluation criteria 0 Odor peculiar to various vegetables is hardly perceivable 1 Odor peculiar to various vegetables is barely perceivable 2 Odor peculiar to various vegetables Smell that can be immediately perceived 3 Smell with a strong smell peculiar to various vegetables 4 Smell with a strong smell peculiar to various vegetables

[0060]

[Table 14] From Table 14, it was found that when the vegetable dressing to which the method of the present invention was applied was eaten over vegetable salads of pepper, cucumber, cabbage, onion, carrot, parsley and celery, the odor peculiar to various vegetables was reduced. . In addition, as a panelist's opinion, there was an opinion that it was easy to eat because the odor peculiar to carrot and celery was particularly reduced.

Example 8 (Soymilk) The powder (I) obtained in Production Example 1 was used to test the deodorizing effect of the odor peculiar to soymilk. 1% of the above powder in commercially available soymilk (trade name: prepared soymilk, Kibun Food Chemifa Co., Ltd.)
The aqueous solution was added in an amount of 1% (the weight of the powder was 0.01% of the soymilk) with respect to the soymilk, and after stirring well, a sensory test was performed. As a control, the same amount of water was used instead of the aqueous solution of the powder. The sensory test was performed by 15 professional inspectors (panels) (A to O), and evaluated in five stages as shown in Table 15 below. Table 16 shows the results.

[0062]

Table 15 Evaluation stage Evaluation criteria Evaluation criteria 0 Smell peculiar to soymilk hardly perceived 1 Smell peculiar to soymilk barely perceivable 2 Smell peculiar to soymilk peculiar immediately perceived 3 Soymilk peculiar Smell with strong smell 4 Smell unique with soy milk smell

[0063]

[Table 16] From Table 16, it was found that in the soymilk to which the method of the present invention was applied, the odor peculiar to the soymilk was further reduced.

Example 9 (Green peas rice) Using the powder (I) obtained in Production Example 1, the odor eliminating effect of the green peas was tested. 50 g of commercially available canned green peas (trade name: Greenpeace, Jesmack Co., Ltd.), water in which 0.05 g of the above powder (I) was dissolved, and rice noodles were cooked in a rice cooker. After the rice was cooked, the rice was thoroughly steamed and then subjected to a sensory test. The sensory test was performed not only on the day of cooking but also on the next day (the green peas rice was put in a rice cooker and kept warm overnight). The sensory test was performed by 15 professional inspectors (panels) (A to O), and as shown in Table 17 below,
A sensory test was performed in five stages. The results are shown in Table 18.

[0065]

[Table 17] Table 17 Evaluation stage Evaluation criteria 0 Smell that peculiar smell of green peas can hardly be perceived 1 Smell peculiar to green pea can be barely perceived 2 Peculiar smell of green pea can be immediately perceived Moderate odor 3 A peculiar smell of green peas 4 A peculiar smell of green peas

[0066]

[Table 18] From Table 18, it was found that the smell (blueness) peculiar to the green peas was removed from the green peas rice to which the method of the present invention was applied. According to the opinion of the panelists, one day after the cooking day, the odor peculiar to the green peas slightly increased in the control product, while the odor peculiar to the green peas decreased in the test product. There was an opinion that felt. Furthermore, when rice is usually left for one day, the smell of the rice changes, and the rice has a peculiar unpleasant smell and taste. In the green peas rice to which the method of the present invention has been applied, such peculiar rice is unpleasant. There were many opinions that the smell and taste were less than the control product.

Example 10 (Natto) Using the powder (I) obtained in Production Example 1, the effect of deodorizing the odor of natto was tested. To a commercially available natto (trade name Kamakurayama Natto, Noro Foods Co., Ltd.), add a 1% aqueous solution of the above powder in an amount of 1% based on natto (the weight of the powder is 0.01% of natto), and mix uniformly. After well kneading, a sensory test was performed.
As a control, the same amount of water was used instead of the aqueous solution of the powder. The sensory test was performed by 15 specialized inspectors (panels) (A to O), and evaluated in five stages as shown in Table 19 below. The results are shown in Table 20.

[0068]

[Table 19] Table 19 Evaluation stage Evaluation criteria 0 Smell peculiar to natto hardly perceived 1 Smell peculiar to natto barely perceptible 2 Smell peculiar to natto immediately perceptible The smell of natto 4 The smell unique to natto is stronger

[0069]

[Table 20] From Table 20, it was found that the odor peculiar to natto was reduced in the natto to which the method of the present invention was applied.

Example 11 (Kimchi) Using the powder (I) obtained in Production Example 1, the deodorizing effect of the odor of kimchi (fermented odor of vegetables) was tested. Chinese cabbage (about 2
〜3 cm), radish (cut to about 5 mm width), and cucumber (cut to about 5 mm width) were put in a plastic bag. To the plastic bag containing the vegetables, a 1% aqueous solution of the powder (I) was added in an amount of 1% to the above vegetables (the weight of the powder was 0.01% of the vegetables). Furthermore, a commercially available kimchi element (trade name: kimchi, Ebara Food Industry Co., Ltd.) was put in a bag, mixed well, and the whole vegetable was mixed well 30 times. After soaking in a refrigerator for 12 hours, a sensory test was performed. As a control, the same amount of water was used instead of the aqueous solution of the powder (I). The sensory test was performed by 15 professional inspectors (panels) (A to O), and evaluated in five stages as shown in Table 21 below. Table 22 shows the results.
Shown in

[0071]

Table 21 Evaluation stage Evaluation criteria Evaluation criteria 0 Smell peculiar to kimchi hardly perceived 1 Smell peculiar to kimchi is barely perceivable 2 Smell peculiar to kimchi is immediately perceivable 3 Peculiar to kimchi Smell with strong smell 4 Smell unique to kimchi smell

[0072]

[Table 22] From Table 22, it was found that in the kimchi to which the method of the present invention was applied, the odor peculiar to the kimchi (fermentation odor caused by pickling Chinese cabbage, radish and cucumber in kimchi) was reduced.

Example 12 (Bran pickled (cucumber, eggplant)) The powder (I) obtained in Production Example 1 was used to deodorize the smell of pickled vegetables (cucumber, eggplant) (fermented odor of vegetables). Was tested. An amount of a 1% aqueous solution of the above powder to be 5% based on the bran (the weight of the powder is 0.05% of the bran)
And added to 1500 ml of water. Add 300g of salt to this, boil and cool well. This was added little by little to two bags (1600 g) of commercially available pickled bran miso for pickles (trade name pickled rice bran, Kunijo Sangyo Co., Ltd.) and kneaded well. The bran floor was stirred twice a day in the morning and evening and aged for 2 weeks before use. Two cucumbers and eggplants were put vertically in this bran floor, immersed for a day, and then subjected to a sensory test. For the control, instead of the aqueous solution of the above powder,
The same amount of water was used. The sensory test was performed by 15 professional inspectors (panels) (A to O), and evaluated in five stages as shown in Table 23 below. The results are shown in Table 24.

[0074]

[Table 23] Table 23 Evaluation stage Evaluation criteria 0 Smell peculiar to pickles hardly perceived 1 Smell peculiar to pickles barely detectable 2 Smell peculiar to pickles immediately detectable 3 Strong smell of pickled vegetables 4 Strong smell of pickled vegetables

[0075]

[Table 24] From Table 24, it was found that pickled vegetables to which the method of the present invention was applied reduced the peculiar smell of pickled vegetables (fermented smell of vegetables by pickling bran). In addition, some panelists commented that the odor specific to pickles and the odor specific to cucumber and eggplants were reduced, as well as the odor specific to fermentation.

Example 13 (Lightly pickled (Chinese cabbage, cabbage, carrot, turnip)) Using the powder (I) obtained in Production Example 1, testing the deodorizing effect of the lightly pickled (Chinese cabbage) vegetable odor did. Chinese cabbage (about 8 ~
Cabbage (approx. 8-1)
0 cm, carrots (cut to about 3 mm width) and turnips (cut to about 3 mm width) were put in a plastic bag. To this, a 1% aqueous solution of the powder is
The above vegetables are added in an amount of 1% (the weight of the powder is 0.01% of the vegetables), and a commercially available seasoning for lightly pickled vegetables (trade name: Asakuzinomoto, Ebara Food Industry Co., Ltd.) Was added. Mix well and mix the whole vegetable 30 times.
After soaking in a refrigerator for 12 hours, a sensory test was performed.
As a control, the same amount of water was used instead of the aqueous solution of the powder. The sensory test was carried out by 15 professional panelists (A to O) and evaluated in five stages as shown in Table 25 below. The results are shown in Table 26.

[0077]

[Table 25] Table 25 Evaluation stage Evaluation criteria 0 Smell peculiar to lightly pickled odor hardly perceived 1 Smell peculiar to lightly pickled odor that is barely detectable 2 Odor odor peculiar to lightly pickled odor 3 Strong smell peculiar to lightly pickled 4 Strong smell peculiar to lightly pickled

[0078]

[Table 26] From Table 26, it was found that in the lightly pickled vegetables to which the method of the present invention was applied, the vegetable odor due to the lightly pickled Chinese cabbage, cabbage, carrot and turnip characteristic pickled vegetables was reduced. In addition, panelists commented that the smell peculiar to lightly pickled vegetables (fermented smell of vegetables) and the smell peculiar to carrots were reduced, making it easier to eat.

Example 14 (Garlic) Using the powder (I) obtained in Production Example 1, the odor eliminating effect of garlic was tested. In a 50ml beaker,
2 g of grated garlic and 0.75 of powder (I)
A 200% aqueous solution was added, mixed uniformly, and covered with Saran wrap. Thirty minutes later, immediately after opening Saran Wrap, the odor of garlic was sensory-tested. As a control, the same volume of distilled water was used instead of the above powder solution. Sensory test is performed by 15 professional panelists (A to O)
The evaluation was performed on a five-point scale as shown in Table 27 below. The results are shown in Table 28.

[0080]

[Table 27] Evaluation stage Evaluation criteria 0 Smell of garlic hardly perceived 1 Smell of garlic barely detectable 2 Smell of garlic immediately detectable 3 Smell of garlic Strong and unpleasant odor 4 Unpleasant odor with strong garlic odor

[0081]

[Table 28] From Table 28, it was found that in the garlic to which the method of the present invention was applied, the odor peculiar to garlic was reduced.

Example 15 (Wasabi-Pickled) Using the powder (I) obtained in Production Example 1, the deodorizing effect of the wasp-pickled odor was tested. Add one of the above powders to a commercially available wasabi pickle (trade name: Nozawa Na Wasabi, Marusa Foods Co., Ltd.)
% Aqueous solution was added in an amount of 1% with respect to wasabi pickles (the weight of the powder was 0.01% of wasabi pickles), and after uniform mixing, a sensory test was performed. As a control, the same volume of distilled water was used in place of the aqueous solution of the powder. The sensory test was performed by 15 professional inspectors (panels) (A to O), and evaluated in five steps as shown in Table 29 below. The results are shown in Table 30.

[0083]

Table 29 Evaluation stage Evaluation criteria Evaluation criteria 0 Smell peculiar to wasabi pickled hardly perceivable 1 Smell peculiar to wasabi pickled barely perceivable 2 Smell peculiar to wasabi pickled immediately noticeable 3 A strong smell peculiar to wasabi pickles 4 An intense bad smell peculiar to wasabi pickles

[0084]

[Table 30] From Table 30, it can be seen that in the wasabi pickles to which the method according to the present invention was applied, the odor peculiar to wasabi pickles (which was a complex odor such as wasabi and sake lees, but was mainly determined based on the wasabi odor) was reduced. Do you get it.

Example 16 (Ginger) Using the powder (I) obtained in Production Example 1, the effect of deodorizing ginger odor was tested. To grated ginger,
A 1.0% aqueous solution of the powder (I) is uniformly mixed in an amount of 1.0% to the grated ginger (the weight of the powder is 0.01% of the ginger), and after 30 minutes, the ginger is eaten. The sensory test was performed. As a control, the same volume of distilled water was used instead of the above powder solution. The sensory test was performed by 15 professional inspectors (panelers) (A to O), and evaluated in five stages as shown in Table 31 below. The results are shown in Table 32.

[0086]

[Table 31] Table 31 Evaluation stage Evaluation criteria 0 Ginger smell hardly perceived 1 Ginger smell barely perceived 2 Ginger smell perceived immediately 3 Ginger smell Strong and unpleasant odor 4 Unpleasant odor with strong ginger odor

[0087]

[Table 32] From Table 32, it was found that ginger to which the method of the present invention was applied had reduced odor peculiar to ginger.

Example 17 (Frozen vegetable salad) Frozen vegetable salad (sweet corn, green peas, carrot) using the powder (I) obtained in Production Example 1
Was tested for its deodorizing effect. Commercially available mixed vegetable (product name: Mixed vegetable (sweet corn, green peas, with carrot), Jesmac Co., Ltd.)
Was used. Powder (I) was added to and dissolved in 200 ml of water in an amount of 0.01% based on the mix vegetable. 100 g of mixed vegetable was added thereto, and the mixture was heated in a microwave for 10 minutes. After thoroughly removing water from the mixed vegetable using a zaru, a sensory test was performed without adding a seasoning. As a control, the same volume of water was used instead of the aqueous solution in which the powder was dissolved. The sensory test is conducted by 15 professional panelists (A to O).
As shown in Table 33 below, the evaluation was made in five steps. The results are shown in Table 34.

[0089]

[Table 33] Table 33 Evaluation stage Evaluation criteria 0 Vegetable peculiar smell hardly perceived 1 Odor peculiar to vegetables barely perceptible 2 Odor peculiar to vegetables immediately perceived 3 Vegetable peculiar Strong smell of vegetables 4 Unpleasant smell of vegetables

[0090]

[Table 34] From Table 34, it was found that in the frozen vegetable salad to which the method of the present invention was applied, the odor peculiar to vegetables was reduced. In addition, as a panelist's opinion, in particular, the characteristic odor of carrots is most remarkably eliminated, and the characteristic odor of vegetables and the odor of frozen food (unpleasant odor resulting from freezing, so-called refrigerator odor) Some say that it is also decreasing.

Example 18 (Bitter Chocolate) Using the powder (I) obtained in Production Example 1, bitter chocolate was prepared, and the deodorizing effect of the smell of chocolate was tested. Sugar, cacao mass, half of cocoa butter, vegetable oil and fat and powder (I) were mixed with a universal mixer (model number CS type 25, manufactured by Kanto Blender Co., Ltd.), each of which is 5 times the amount shown in Table 35. (155 rpm / min), and refining was performed using a triple roll (model number S-4 (3/4) x 11, manufactured by Inoue Seisakusho). The remaining amount of the cocoa butter was added, and conching was performed at 260 ° C. for 5 hours at 60 ° C. using a universal mixing stirrer with a jacket (model number CS type 25, manufactured by Kanto Blender Co., Ltd.). When the viscosity increased in the early and middle stages of the conching step, half of lecithin was added, respectively. Further, a fragrance was added, and after tempering, defoaming was performed and molded to produce bitter chocolate. Using this, a sensory test was performed. As a control, the powder (I) was not added. The sensory test was performed by 15 professional inspectors (panels) (A to O), and evaluated in five stages as shown in Table 36 below. The results are shown in Table 37.

[0092]

[Table 35]

[0093]

[Table 36] Evaluation stage Evaluation criteria 0 Evaluation criteria 0 No peculiar unpleasant odor derived from chocolate ingredients, very delicious 1 No peculiar unpleasant odor derived from chocolate ingredients, very delicious 2 No peculiar unpleasant odor derived from chocolate ingredients 3 Delicious unpleasant odor derived from chocolate ingredients, not very delicious 4 Unique unpleasant odor derived from chocolate ingredients , not delicious

[0094]

[Table 37] From Table 37, it was found that the bitter chocolate to which the method of the present invention was applied was free from the peculiar dislike derived from the chocolate raw material. In addition, panelists commented that the unique dislikes derived from the chocolate raw material, particularly the astringent taste remaining as a bitter aftertaste, were reduced, and that the whole bitter chocolate had a good taste. As described above, in the production of chocolate, conching is usually performed for 14 to 18 hours to remove volatile components and burnt odor that cause unpleasant odors derived from cacao beans, but mixing powder (I) with chocolate. By
Delicious chocolate without the unpleasant odor peculiar to chocolate raw materials was able to be produced even by short-time conching.

Example 19 (Instant coffee) Using the powder (I) obtained in Production Example 1, the deodorizing effect of the smell of instant coffee was examined. Commercial instant coffee (brand name Nescafe GOLDBLEN)
D, 140 ml of hot water was added to 2 g of Nestlé Japan Co., Ltd., and 10 μl of a 0.5% aqueous solution of the powder (I) was added thereto and mixed uniformly. Using this, a sensory test was performed. Sugar and milk were not used. As a control, an aqueous solution containing the same amount of distilled water was used instead of the aqueous solution of the powder. The sensory test was performed by 15 professional inspectors (panels) (A to O), and evaluated in five stages as shown in Table 38 below. The results are shown in Table 39.

[0096]

[Table 38] Table 38 Evaluation stage Evaluation criteria 0 Instant smell and powder smell are suppressed and very delicious 1 Instant smell and powder smell are suppressed and very delicious 2 Instant smell Poor odor is suppressed and delicious. 3 Instant odor and powdery odor are not so delicious. 4 Instant odor and powdery odor are not so delicious.

[0097]

[Table 39] From Table 39, it can be seen that the instant coffee to which the method according to the present invention is applied has a very low level of odor peculiar to the instant (odor generated in the step of freeze-drying the coffee bean extract, so-called instant odor) and powdery odor. I understood. In addition, all the panelists agreed that the powdery smell and sourness unique to instant coffee has been removed very well, and the original taste of coffee has not been impaired, and the savory flavor has been surprisingly enhanced. And
Very good instant coffee, very close to regular coffee.

Example 20 (Carrot Juice) The powder (I) obtained in Production Example 1 was used to examine the deodorizing effect of a commercially available carrot juice on the carrot odor. Powder (I) was added at a ratio shown in Table 40 to 100 parts by weight of a commercially available carrot juice (concentrated carrot, containing lemon) (trade name: Carrot 100, Kagome Co., Ltd.) and mixed well. Each 50 ml of the carrot juice thus obtained was prepared and subjected to a sensory test. The sensory test was conducted by a special inspector (paneler) who works especially on the nose.
When performed according to E), the results as shown in Table 40 below were obtained.

[0099]

[Table 40] Note 1 ◎: Very deodorant effect, ○: Deodorant effect, △: Slight deodorant effect, ×: No deodorant effect From Table 40, when the method of the present invention is applied, an unpleasant odor peculiar to carrot is obtained. It can be seen that is suppressed. Furthermore, it was found that even when a very small amount of powder (I) was added (1.0 × 10 ⁻⁸ parts by weight based on 100 parts by weight of carrot juice), the unpleasant odor peculiar to carrots was eliminated. In addition, panelists commented that the test product was a much cleaner carrot juice.

[0100]

The method and deodorant of the present invention can deodorize or reduce the peculiar unpleasant odor of vegetables or beans. Moreover, the sugarcane-derived extract to be used is safe from the human body because it is obtained from sugarcane, a food that has been eaten by people for a long time. Thus, the method and deodorant of the present invention can be widely used for deodorizing or reducing the peculiar unpleasant odor of vegetables or beans.

 ──────────────────────────────────────────────────続 き Continued on the front page (72) Inventor Toshiaki Sugitani 2-5-1-301 Kobuya, Kamakura City, Kanagawa Prefecture

Claims (6)

[Claims] 1. A method for deodorizing or reducing a peculiar unpleasant odor of vegetables or beans, wherein an extract derived from cane sugar is contained when cooking the vegetables or beans. 2. The sugar cane-derived extract is a deodorant obtained by subjecting a raw material selected from sugar cane juice and sugar cane-derived molasses by column chromatography, wherein the raw material is a fixed carrier. Is a fraction obtained by passing a liquid through a column filled with a synthetic adsorbent and eluting a component adsorbed by the synthetic adsorbent with a solvent selected from water, methanol, ethanol and a mixture thereof. The method according to claim 1, which is a deodorant substance. 3. The method according to claim 1, wherein the extract derived from sugar cane is contained in an amount of 1.0 × 10 ^{−8 to} 0.5 part by weight based on 100 parts by weight of vegetables or beans before cooking. 4. A deodorant for deodorizing or reducing a peculiar unpleasant odor of vegetables or beans, wherein the deodorant contains an extract derived from sugar cane. 5. A sugar cane-derived extract, which is a deodorant obtained by subjecting a raw material selected from sugar cane juice and sugar cane-derived molasses to column chromatography, wherein the raw material is a fixed carrier. Is a fraction obtained by passing a liquid through a column filled with a synthetic adsorbent and eluting a component adsorbed by the synthetic adsorbent with a solvent selected from water, methanol, ethanol and a mixture thereof. The deodorant according to claim 4, which is a deodorant substance. 6. For 100 parts by weight of vegetables or beans,
The deodorant according to claim 4 or 5, wherein the extract is used in an amount such that the ratio of the extract derived from sugar cane is 1.0 × 10 ^{−8 to} 0.5 part by weight.