PROBLEM TO BE SOLVED: To provide a method for producing modified soybeans which have a good balance between palatability and sweetness, and to provide a soybean processed product using the modified soybeans.SOLUTION: This method for producing the modified soybeans includes a moisture increasing process of increasing a moisture content of soybeans after threshing, and a moisture decreasing process of decreasing a moisture content of the soybeans subjected to the moisture increasing process. The soybeans thus obtained pass moisture up-and-down processes to promote various enzyme reactions in the soybeans, so the soybeans are excellent in a balance between palatability and sweetness, and have good flavor compared to conventional soybeans.COPYRIGHT: (C)2010,JPO&INPIT【課題】旨味と甘味とのバランスの良い改質大豆の製造方法及び該改質大豆を用いた大豆加工品を提供すること。【解決手段】本発明は、脱穀後の大豆の水分含量を上げる水分上昇工程と、水分上昇工程を行った大豆の水分含量を下げる水分下降工程とを伴う改質大豆の製造方法である。本発明により得られる大豆は、水分の上下変動工程を経ることで大豆中の種々の酵素反応等が促進されるので、旨味と甘味とのバランスに優れ、且つ、従来品と比較して風味が良い。【選択図】なし
