ph of 6 with an aqueous solution of 36 by weight of hydrochloric acid the mixture and 130 000 units of a cellulase from a microorganism of genus aspergillus a product of nagase biochemical co ltd marketed under the trademark designation 34 cellulase 2000 cun g 34 added thereto were stirred over a hot water bath at 50 u00b0 c for 2 hours causing the cellulase to react on the mixture the resultant broth was heated at 90 u00b0 c to inactivate the enzyme consequently produced therein at this point the clove containing liquid showed a viscosity of 600 cp by measurement with a portable refractometer the liquid was found to possess a refractive index of 25 the viscosity was determined under the conditions of 1 u00b0 34 34 of cone angle 10 rpm of rotational speed and 12 seconds of rotation time this determination was made with a viscosimeter type e made by tokyo measuring instrument co ltd the aforementioned clove containing liquid and 98 g of raw soybean flour added thereto were heated to 60 u00b0 c and then treated with a homogenizer t k my colloider type l by the use of a centrifugal spray drier maximum capacity 250 kg hour the liquid resulting from the treatment with the homogenizer was spray dried the powder consequently produced emitted no odor but gave forth the flavor and favorable taste of garlic this powder was applied to the surface of rice crackers at a rate of 2 5 g per 100 g of rice crackers in conjunction with soy sauce the finished crackers emitted absolutely no.