To provide a method for removing components causative of color and flavor from a soybean-derived material, which components become hindrances when using the soybean-derived material for beverage and food such as milk analog products.

This method for deflavoring the soybean-derived material such as soymilk, soybean powder, soybean concentrate and a soybean protein segregated product comprises adjusting pH of an aqueous composition of the soybean-derived material to about 9-about 12 so as to dissolve soybean protein and remove a flavor compound, and passing the composition adjusted in pH through an ultrafiltration film which cuts off molecular weight to about 50,000 dalton under a condition that the flavor compound permeates the film, and the soybean material with improved flavor is held.