FIELD: food-processing industry. SUBSTANCE: flavoring substance is produced by extracting of mycelium mushrooms with water at temperature sufficient for reducing nucleic acid content in mycelium mushroom. Resultant solution is concentrated. Method allows flavoring substance to be produced, which may be used as alternative to hydrolyzed plant proteins, yeast autolysates, and yeast extracts. EFFECT: increased efficiency and improved quality of flavoring substance. 16 cl, 14 tbl
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