| 摘要 |
A process of preparing an edible composition useful as a flavoring for a foodstuff, particularly as a soy sauce, is provided. A mixture of a protein hydrolyzate and a carbohydrate source are heated in the pressence of ethanol and water to a temperature and for a time sufficient to increase the mixtures's absorption of visible radiation, i.e., to brown the mixture. The process yields a flavoring having flavor notes reminiscent of a fermented soy sauce without the need for fermentation techniques. The mixture is preferably prepared by hydrating the protein hydrolyzate and carbohydrate source in water and then adding sufficient ethanol to form a slurry.
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