| 摘要 |
A flavouring composition comprising a mixture prepared a) from 10 to 80 % by weight of a fermented vegetable juice and from 20 to 90 % by weight of a hydrolysed protein based on the weight of the mixture or b) from 2 to 80 % by weight of a dehydrated fermented vegetable and from 20 to 98 % by weight of a hydrolysed protein based on the weight of the mixture. Flavouring agents with appetizing sour notes and with meat and vegetable flavour characteristics are described. |
