PROBLEM TO BE SOLVED: To provide a soybean milk in which class 2 food allergens are reduced, and a savory soybean milk is easily provided.SOLUTION: Provided is a process, for producing class 2 allergen-reduced soybean milk, comprising a step of enzymatically treating soybean milk with a complex type protease derived from genus Aspergillus fungus, and in which the enzymatic treatment is carried out at an enzyme concentration of protease (mg)/soybean milk (ml) concentration of 0.01 mg/ml or more and 0.5 mg/ml or less. Further provided is a soybean milk, protease-treated soybean milk, and in which the Gly m4 content is 70% or less of the untreated soybean milk, and the potential (mV) measured by a bitterness sensor is 0.7 (mV) or less of the potential of the untreated soybean milk.SELECTED DRAWING: NoneCOPYRIGHT: (C)2019,JPO&INPIT【課題】クラス２食物アレルゲンが低減し、しかも風味のよい豆乳を簡便に提供することを課題とする。【解決手段】Ａｓｐｅｒｇｉｌｌｕｓ属菌由来の複合型プロテアーゼで豆乳を酵素処理する工程を含む、クラス２アレルゲン低減豆乳の製造方法であって、前記酵素処理が、プロテアーゼ（ｍｇ）／豆乳（ｍｌ）濃度０．０１ｍｇ／ｍｌ以上０．５ｍｇ／ｍｌ以下の酵素濃度で実施される、方法を提供する。また、プロテアーゼ処理豆乳であって、Ｇｌｙ ｍ４含有量が未処理豆乳の７０％以下であり、苦味センサーで測定した電位（ｍＶ）が、未処理豆乳の電位の０．７（ｍＶ）以下である、豆乳を提供する。【選択図】なし
