| 摘要 |
The present invention relates to a process for preparing an aromatizing composition. The preparation process is characterized by fermenting a material being rich in protein, such as cooked pulse seeds, together with Bacillus subtilis strain or Bacillus natto strain, whereby 0.5 to 2 percent by volume of a culture containing 5.10e7 to 10e9 germs of the given strain per one milliliter are added to said material being rich in protein, further maintaining fermentation of the material being rich in protein for a period of 1 to 7 days at a temperature ranging from 30 to 45 degC under simultaneous aeration with moist air, preparing a mixture containing the fermented material, at least one reducing sugar and water, subjecting the mixture to a reaction by heating thereof to a temperature in the range of 80 to 150 degC with a dwell for a period of 1 minute to 4 hours and finally drying the obtained reaction product. |
