PROBLEM TO BE SOLVED: To achieve both of flavor reduction of celery and texture holding of celery.SOLUTION: A heating condition for removing flavor is one that inventors found through assiduous investigation. In other words, the heating condition should satisfy that a flavor component of celery is decomposed or vaporized and celery is hardened. Definitions of the invention from the point of view are as below. A structure of the flavor reduction method of celery is heating cut celery. A heating temperature therefor T1 (°C) is 45≤T1≤75, more preferably 70≤T1≤75. A heating time therefor t1 (min.) is 5≤t1<；15, more preferably 5≤t1≤10. Fluid shape (for example puree shape, paste shape or the like) is excluded from a property of the cut celery.SELECTED DRAWING: Figure 1
