To provide soybean peptide paste produced by forming the whole of soybean into a soymilk state, utilized for food such as bread, noodles, beverages and cream puff having high nutrition and excellent palate feeling, and enabling production of effective food consisting mainly of soybean as raw material and containing soymilk-state soybean peptide.

The soybean peptide paste is prepared through the following process: a process of crushing and pressurizing a prescribed amount of germinated dry soybean or raw material soybean; a process of soaking the crushed soybean in warm water at 30-60°C and adding a plant macerating enzyme; a process of pulverizing/emulsifying the processed soybean; a process of adding a peptide degrading enzyme and a cellulose degrading enzyme to emulsified soybean components and aging the mixture; and a process of charging the aged paste in a container and sterilizing the paste and the container.

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