FIELD: food industry. SUBSTANCE: method involves the fermentation of heated legumes culture with strains Bacillus subtilis or Bacillus natto. Mixture containing fermented seeds, reducing sugar and water is prepared. Reaction is carried out at heating and the reaction product is dried. Soybean or carob tree (Ceratonia siliqua) seeds are used. Fermentation is carried out with culture containing 5 x 107-109 cells/1 ml of the corresponding strain, culture is added at amount 0.5-2.0 vol.% and fermentation is carried out at 30-45 C for 1-7 days. Before fermentation carbohydrates added, preferably glucose and/or sucrose at amount from 0.5 to 5 weight %. Fermented seeds are suspended in water containing 15-16 weight % of sodium chloride, reaction is carried out at heating up to 80-150 C and the mixture is dried up to residual water content 2%, not above. EFFECT: improved method of preparing. 8 cl, 1 tbl, 5 ex
