PROBLEM TO BE SOLVED: To provide a manufacturing method of soybean powder, which improves the unpleasant flavor inherent to soybeans caused by oxidation of soybean lipid or the like, inhibits the occurrence of excessive browning, and secures the dispersion solubility soybean powder manufactured by the method and a soybean processed food including the soybean powder.SOLUTION: The employed manufacturing method of soybean powder includes: a pulverization step of pulverizing raw soybeans into powder having an average particle diameter of about 10 μm by an airflow pulverizing method to obtain fine raw soybean powder and a pressurized wet heating step of heating the fine raw soybean powder sealed and accommodated in a container at 118°C to 125°C for 30 minutes to 1 minute.COPYRIGHT: (C)2015,JPO&INPIT【課題】大豆脂質の酸化等により生じる大豆特有の不快な風味を改善しながらも、過度の褐変が生じるのを抑制し、且つ分散溶解性を確保することが出来る大豆粉末の製造方法及びその製造方法により製造された大豆粉末、並びにその大豆粉末を含む大豆加工食品を提供することを目的とする。【解決手段】気流式粉砕方法により生大豆を平均粒径10μm程度の粉末状に粉砕して、微細生大豆粉末を得る粉砕工程と、当該微細生大豆粉末を容器に密閉収容した状態で、加熱処理を118℃~125℃で30分間~1分間行う加圧湿熱工程とを有したことを特徴とする大豆粉末の製造方法を採用する。【選択図】図1
