METHOD FOR PRODUCING SOY FLOUR AND SOY FLOUR PRODUCED THEREBY, AND PROCESSED SOYBEAN FOOD COMPRISING SOY FLOUR

摘要

The purpose of the present invention is provide a method for producing a soy flour, whereby excessive browning can be prevented, high dispersibility and high solubility can be ensured and a harmful physiologically active substance can be inactivated while suppressing the unpleasant smell and unpleasant taste peculiar to soybeans, a soy flour produced by the production method, and a processed soybean food comprising the soy flour. To achieve this purpose, employed is a method for producing a soy flour, said method being characterized by comprising: a step for adding an alcohol to a fresh soy flour to give an alcohol-containing fresh soy flour having an alcohol concentration of 35-70 w/w% relative to the content of water in the fresh soy flour; a step for heating the alcohol-containing fresh soy flour in an elevated pressure environment at 100-125°C for 5-15 minutes to give a pressurized and heated soy flour; and a step for removing the alcohol contained in the pressurized and heated soy flour.