Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Risogurt, a Mixture of Lactic Acid Fermented Rice and Soybean Protein: Development and Properties

쌀젖산발효물과 대두단백젖산발효물의 혼합에 의한 라이소거트의 개발과 특성

  • Published : 1991.12.01
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Abstract

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.

대두단백젖산발효물과 쌀젖산발효물의 특성을 비교하였다. 쌀젖산발효물은 색택, 향미가 우수하였고 대두단백 젖산발효물은 영양과 물성이 우수하였다. 쌀젖산발효물과 대두단백 젖산발효물 각각의 우수한 특성을 이용하기 위하여 이들을 혼합하였고 이혼합물을 라이소거트라 명명하였다. 라이소거트는 대두젖산발효물 보다 향, 맛, 색택, 종합적기호도가 월등하였으며, 영영 및 유변학적 특성면에서 쌀젖산발효물 보다 우수하였다. 라이소거트의 적정혼합비율은 쌀젖산발효물: 대두단백젖산발효물 75:25 이었다.

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