The invention relates to a method for eliminating unwantedaccompanying substances, particularly fragrance, flavor, andcolour components, from vegetable proteins. Said methodencompasses the following steps: (i) a vegetable rawmaterial is extracted using an extracting agent such that avegetable protein extract is obtained； (ii) an inorganicadsorber material is added to the vegetable protein extract,a process in which unwanted accompanying substances,especially fragrance, flavor, and/or colour components, arebonded to the inorganic adsorber material.
