| abstract |
(57) [Summary] [Purpose] The purpose of the present invention is to improve the flavor of processed soybean foods by removing or reducing the ingredients (isoflavone, saponin) contained in soybean ground product or soybean ground product filtrate. [Structure] A processed soybean product derived from soybean ground product or soybean ground product filtrate, wherein at least one of isoflavone and saponin, which is a hollow component, is decomposed and removed by at least one of the following (A) and (B). Or it has been reduced. (A) Microbial cells. (B) An enzyme obtained from microbial cells. |