PROCESSED SOYBEAN MATERIAL AND METHOD FOR PRODUCING PROCESSED SOYBEAN MATERIAL

The purpose of the present invention is to provide a processed soybean material which sustains the good taste characteristic to soybeans without showing any unnatural taste such as harshness or astringency causing an unpleasant after taste. The aforesaid purpose can be achieved by finding that the natural taste inherent to soybeans can be sustained, differing from the conventional products, by processing soybeans to give a processed soybean material having a specific lipid content, a specific dietary fiber content, a specific acid-soluble component content and a specific protein content. The processed soybean material according to the present invention is characterized by, relative to the weight of solid matters: (1) the content of lipids, which are extracted by an organic solvent mixture consisting of chloroform with methanol at a ratio of 2:1, being 10-40 wt%; (2) the dietary fiber content being 5-40 wt%; (3) the potassium content being not more than 1 wt%; (4) the protein content being 30-65 wt%; and (5) in soybean proteins, the sum of the contents of ?-conglycinin and 24 kDa protein being not more than 2.4 times larger than the lipoxygenase protein content.