| abstract |
PROBLEM TO BE SOLVED: To provide a method for conspicuous original flavor of vegetables and / or beans by removing unpleasant tastes and unpleasant smells such as a unique blue odor and astringent taste of vegetables and / or beans by lactic acid bacteria. SOLUTION: The processed foods of vegetables and / or beans are added with lactic acid bacteria and retained, and the amount of lactic acid produced is suppressed to 0 to 0.3%, thereby removing the unpleasant taste and unpleasant odor of vegetables and / or beans. can do. [Selection figure] None |