抄録
Apart from being a traditional processed food, soybeans are increasing used as a functional food material or as ingredients. In this article, I performed a statistical analysis of the market trends of soybean products and reviewed articles about the health benefits of soybeans and the product strategy of companies engaged in soybean production. The following three results were obtained. First, each of the traditional soybean food markets tends to shrink. The second has many studies of the animal experiment level by the functional study on soybean. However, clinical trial data have accumulated, and the development of soybean products and their promotion on scientific grounds has become possible. The company presenting a soybean product presents promotion of a soybean or the food culture than the promotion of the product positively.
