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FLOUR FOR FOOD,NAMELY FLOUR MADE BY STEAMING SOYBEANS, FERMENTING THE STEAMED SOYBEANS WITH A MOLD STARTER ADDED THERETO, HYDROLIZING, DRYING, AND GRINDING THE MATERIAL OBTAINED THEREBYPROCESSED GRAIN FOOD, NAMELY PROCESSED GRAIN FOOD USING AS A MAIN MATERIAL FLOUR MADE BY STEAMING SOYBEANS, FERMENTING THE STEAMED SOYBEANS WITH A MOLD STARTER ADDED THERETO, HYDROLIZING, DRYING AND GRINDING THE MATERIAL OBTAINED THEREBYCONFECTIONERY AND BREAD USING AS A MAIN MATERIAL FLOUR MADE BY STEAMING SOYBEANS, FERMENTING THE STEAMED SOYBEANS WITH A MOLD STARTER ADDED THERETO, HYDROLIZING, DRYING, AND GRINDING THE MATERIAL OBTAINED THEREBYPROCESSED FOOD MADE BY STEAMING SOYBEANS, FERMENTING THE STEAMED SOYBEANS WITH A MOLD STARTER ADDED THERETO, HYDROLIZING, DRYING, GRINDING AND FORMING INTO A TABLET SHAPE THE MATERIAL OBTAINED THEREBYPROCESSED FOOD MADE BY STEAMING SOYBEANS, FERMENTING THE STEAMED SOYBEANS WITH A MOLD STARTER ADDED THERETO, HYDROLIZING, DRYING, GRINDING AND SEALING INTO A CAPSULE THE MATERIAL OBTAINED THEREBYPROCESSED FOOD MADE BY STEAMING SOYBEANS, FERMENTING THE STEAMED SOYBEANS WITH A MOLD STARTER ADDED THERETO, HYDROLIZING, DRYING, GRINDING AND GRANULATING THE MATERIAL OBTAINED THEREBYPROCESSED FOOD MADE BY STEAMING SOYBEANS, FERMENTING THE STEAMED SOYBEANS WITH A MOLD STARTER ADDED THERETO, HYDROLIZING, DRYING, GRINDING AND LIQUIDIZING THE MATERIAL OBTAINED THEREBY