A kind of inhibition fishy smell and astringent taste are provided, and have the manufacturing method and soybean mud of the soybean mud of the distinctive fragrance of soybean and sweet taste. Raw soybean is immersed in the swelled soybean in the water of room temperature and as expansion ratio (swelled soybean weight/raw soybean weight) 1.7 or more, swelled soybean is not obtained into heating soy up to immersing 30 minutes or less 13 minutes or more in 90 DEG C of hot water at 80 DEG C or more with Hou, and heating soy wet type ground again and as soybean mud. Sapid soybean mud can be steadily obtained with simple equipment according to the present invention. 提供一種抑制腥味和澀味，且具備大豆特有的香味和甜味之大豆泥的製造方法及大豆泥。將生大豆浸入在常溫的水中而作為膨脹比(膨脹大豆重量/生大豆重量)1.7以上的膨脹大豆，隨後將膨脹大豆在80℃以上未達90℃的熱水中浸入13分鐘以上30分鐘以下而獲得加熱大豆，且再將加熱大豆濕式磨碎而作為大豆泥。依本發明能夠用簡單的設備穩定地獲得風味良好的大豆泥。
