EP1410719-A1  DATABASE FSTA [Online] INTERNATIONAL FOOD INFORMATION SERVICE (IFIS), FRANFURT/MAIN, DE; MOK C ET AL: "Risogurt, a mixture of lactic acid fermented rice and soybean protein: development and properties." Database accession no. 92-1-08-m0027 XP002227512&KOREAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 1991 KOREA FOOD RES. INST., SAN 46-1 BAEKHYONDONG BOONDANGKU, SONGNAM, KYONGKIDO 462-420, KOREA REPUBLIC, Bd. 23, Nr. 6, Seiten 745-749,;  DATABASE FSTA [Online] INTERNATIONAL FOOD INFORMATION SERVICE (IFIS), FRANFURT/MAIN, DE; PAIK I S ET AL: "Keeping quality of yogurt beverage prepared from soy protein concentrate." Database accession no. 85-2-11-h0079 XP002227513&KOREAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 1985 DEP. OF FOODS&NUTR., DUKSUNG WOMEN'S COLL., SEOUL, S. KOREA, Bd. 17, Nr. 1, Seiten 45-50,;  ANKENMAN GRANATA L ET AL: "IMPROVED ACID FLAVOR AND VOLATILE COMPOUND PRODUCTION IN A HIGH PROTEIN AND FIBER SOYMILK YOGHURT-LIKE PRODUCT" JOURNAL OF FOOD SCIENCE, INSTITUTE OF FOOD TECHNOLOGISTS. CHICAGO, US, Bd. 61, Nr. 2, 1. M{rz 1996 (1996-03-01), Seiten 331-336, XP000589501 ISSN: 0022-1147;  CHENG Y J ET AL: "SOGURT, A YOGURT-LIKE SOYBEAN PRODUCT: DEVELOPMENT AND PROPERTIES" JOURNAL OF FOOD SCIENCE, INSTITUTE OF FOOD TECHNOLOGISTS. CHICAGO, US, Bd. 55, Nr. 4, Juli 1990 (1990-07), Seiten 1178-1179, XP000159987 ISSN: 0022-1147;  CAMACHO L ET AL: "NUTRITIONAL QUALITY OF LUPINE (LUPINUS ALBUS CV. MULTOLUPA) AS AFFECTED BY LACTIC ACID FERMENTATION" INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, ELSEVIER SCIENCE PUBLISHERS, AMSTERDAM, NL, Bd. 14, Nr. 3/4, 1991, Seiten 277-286, XP000986834 ISSN: 0168-1605;  MITAL B K ET AL: "FLAVOR ACCEPTABILITY OF UNFERMENTED AND LACTIC-FERMENTED SOY MILKS" JOURNAL OF MILK AND FOOD TECHNOLOGY, THE ASSOCIATION, AMES, IA, US, Bd. 5, Nr. 39, Mai 1976 (1976-05), Seiten 342-344, XP008005528 ISSN: 0022-2747;  DATABASE FSTA [Online] INTERNATIONAL FOOD INFORMATION SERVICE (IFIS), FRANFURT/MAIN, DE; HAN O ET AL: "Lactic acid fermentation of lupinseed milk." Database accession no. 87-1-05-h0099 XP002227514&KOREAN JOURNAL OF APPLIED MICROBIOLOGY AND BIOENGINEERING 1985 DEP. OF FOOD TECH., KOREA UNIV., SEOUL, KOREA REPUBLIC, Bd. 13, Nr. 3, Seiten 191-198,;  CZARNECKA M ET AL: "EFFECT OF LACTIC FERMENTATION AND EXTRUSION OF BEAN AND PEA SEEDS ON NUTRITIONAL AND FUNCTIONAL PROPERTIES" DIE NAHRUNG, VCH VERLAGSGESELLSCHAFT, WEINHEIM, XX, Bd. 42, Nr. 1, 1998, Seiten 7-11, XP008012511 ISSN: 0027-769X;  PINTHONG R ET AL: "The development of a soya-based yoghurt. I. Acid production by lactic acid bacteria." JOURNAL OF FOOD TECHNOLOGY 1980 DEP. OF FOOD SCI., UNIV. OF READING, LONDON ROAD, READING RG1 5AQ, UK, Bd. 15, Nr. 6, Seiten 647-652, XP008012461;  HAGEN M ET AL: "PRODUCTION OF ICE CREAM CONTAINING PROBIOTIC BACTERIA" MILCHWISSENSCHAFT, VV GMBH VOLKSWIRTSCHAFTLICHER VERLAG. MUNCHEN, DE, Bd. 54, Nr. 5, 1999, Seiten 265-267, XP000852082 ISSN: 0026-3788EP1560501-B1  DATABASE FSTA [Online] INTERNATIONAL FOOD INFORMATION SERVICE (IFIS), FRANFURT/MAIN, DE; MOK C ET AL: "Risogurt, a mixture of lactic acid fermented rice and soybean protein: development and properties." Database accession no. 92-1-08-m0027 XP002227512&KOREAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 1991 KOREA FOOD RES. INST., SAN 46-1 BAEKHYONDONG BOONDANGKU, SONGNAM, KYONGKIDO 462-420, KOREA REPUBLIC, Bd. 23, Nr. 6, Seiten 745-749,;  DATABASE FSTA [Online] INTERNATIONAL FOOD INFORMATION SERVICE (IFIS), FRANFURT/MAIN, DE; PAIK I S ET AL: "Keeping quality of yogurt beverage prepared from soy protein concentrate." Database accession no. 85-2-11-h0079 XP002227513&KOREAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 1985 DEP. OF FOODS&NUTR., DUKSUNG WOMEN'S COLL., SEOUL, S. KOREA, Bd. 17, Nr. 1, Seiten 45-50,;  ANKENMAN GRANATA L ET AL: "IMPROVED ACID FLAVOR AND VOLATILE COMPOUND PRODUCTION IN A HIGH PROTEIN AND FIBER SOYMILK YOGHURT-LIKE PRODUCT" JOURNAL OF FOOD SCIENCE, INSTITUTE OF FOOD TECHNOLOGISTS. CHICAGO, US, Bd. 61, Nr. 2, 1. Maerz 1996 (1996-03-01), Seiten 331-336, XP000589501 ISSN: 0022-1147 in der Anmeldung erwaehnt;  CHENG Y J ET AL: "SOGURT, A YOGURT-LIKE SOYBEAN PRODUCT: DEVELOPMENT AND PROPERTIES" JOURNAL OF FOOD SCIENCE, INSTITUTE OF FOOD TECHNOLOGISTS. CHICAGO, US, Bd. 55, Nr. 4, Juli 1990 (1990-07), Seiten 1178-1179, XP000159987 ISSN: 0022-1147 in der Anmeldung erwaehnt;  CAMACHO L ET AL: "NUTRITIONAL QUALITY OF LUPINE (LUPINUS ALBUS CV. MULTOLUPA) AS AFFECTED BY LACTIC ACID FERMENTATION" INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, ELSEVIER SCIENCE PUBLISHERS, AMSTERDAM, NL, Bd. 14, Nr. 3/4, 1991, Seiten 277-286, XP000986834 ISSN: 0168-1605 in der Anmeldung erwaehnt;  MITAL B K ET AL: "FLAVOR ACCEPTABILITY OF UNFERMENTED AND LACTIC-FERMENTED SOY MILKS" JOURNAL OF MILK AND FOOD TECHNOLOGY, THE ASSOCIATION, AMES, IA, US, Bd. 5, Nr. 39, Mai 1976 (1976-05), Seiten 342-344, XP008005528 ISSN: 0022-2747;  DATABASE FSTA [Online] INTERNATIONAL FOOD INFORMATION SERVICE (IFIS), FRANFURT/MAIN, DE; HAN O ET AL: "Lactic acid fermentation of lupinseed milk." Database accession no. 87-1-05-h0099 XP002227514&KOREAN JOURNAL OF APPLIED MICROBIOLOGY AND BIOENGINEERING 1985 DEP. OF FOOD TECH., KOREA UNIV., SEOUL, KOREA REPUBLIC, Bd. 13, Nr. 3, Seiten 191-198,;  CZARNECKA M ET AL: "EFFECT OF LACTIC FERMENTATION AND EXTRUSION OF BEAN AND PEA SEEDS ON NUTRITIONAL AND FUNCTIONAL PROPERTIES" DIE NAHRUNG, VCH VERLAGSGESELLSCHAFT, WEINHEIM, XX, Bd. 42, Nr. 1, 1998, Seiten 7-11, XP008012511 ISSN: 0027-769X;  PINTHONG R ET AL: "The development of a soya-based yoghurt. I. Acid production by lactic acid bacteria." JOURNAL OF FOOD TECHNOLOGY 1980 DEP. OF FOOD SCI., UNIV. OF READING, LONDON ROAD, READING RG1 5AQ, UK, Bd. 15, Nr. 6, Seiten 647-652, XP008012461 in der Anmeldung erwaehnt;  HAGEN M ET AL: "PRODUCTION OF ICE CREAM CONTAINING PROBIOTIC BACTERIA" MILCHWISSENSCHAFT, VV GMBH VOLKSWIRTSCHAFTLICHER VERLAG. MUNCHEN, DE, Bd. 54, Nr. 5, 1999, Seiten 265-267, XP000852082 ISSN: 0026-3788