The aim is to effectively remove the unpleasant raw odor that is
characteristic of soybeans and provide a high quality processed soybean
food product. In a production method for processed soybean food products
that includes a grinding step (A) in which raw soybeans are ground to
obtain a soybean slurry and a heating step (B) in which the obtained
soybean slurry is heated and thermally denatured, a deaeration step (C)
for removing air bubbles mixed in with the soybean slurry is performed
partway through the heating step (B). It is preferable that the heating
step (B) and the deaeration step (C) are performed continuously.