With the use of germinated beans having a germination ratio of 10 to 100%, the mass ratio of gamma-aminobutyric acid content and isoflavone content is held in a predetermined range, and in some cases, the content of gamma-aminobutyric acid per 100 g of solid content of beans is held in a predetermined range. Furthermore, with the use of germinated beans as a main ingredient of a bean processed food, the nutritive value of the bean processed food is enhanced and also improves the taste.