The present invention relates to the production of a food flavoring agent. More particularly the invention provides a process for producing a food flavoring agent, which method contains the steps of preparing an aqueous slurry of plant protein and insoluble plant material, treating the slurry with a protease to hydrolyse the protein, maturation, wherein no separation of insoluble material is done between the first two steps. By this method the flavor of a plant protein hydrolysate can be intensified and improved.