• Korean Journal of Food Science and Technology
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• v.23 no.6
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• pp.745-749
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• 1991

Soybean protein isolate was fermented using lactic acid bacteria. The properties of the lactic fermented soybean protein (LFSP) was compared with those of the lactic fermented rice (LFR). The LFSP was superior in nutritive value and rheological properties, whereas the LFR in color, flavor and taste. Mixing of the LFR and the LFSP was attempted to utilize the merits of both the LFR and the LFSP. The mixture was named Risogurt. The Risogurt had better flavor, taste, color and overall eating quality than the LFSP, and better nutritive value and consistency than the LFR. The optimum mixing ratio for the production of the Risogurt was 75% LFR and 25% LFSP.