anti-foaming agent used in the present invention is industrially manufactured liquid soy milk, a neutralizing agent (sodium hydroxide, sodium hydrogen carbonate ) used to prepare a soy milk without a liquid, this relates to a method for producing soybean milk to make a tasty soy foods and food additives to put in, and more specifically, to move away from the dryer to dry and then cooled by the two halves making soybean, this direct steam heating method by immersion in hot water to hot-water immersion method minimizes non kongchwi (Beany Flavor) softened by heat generated by the rise and, without the addition of a defoamer airless grinding (Airless Grinder) and in contact with the flow of air through the spray minimize subjected to grinding, in the form of latex to the busy centrifuge (soybean cake) by twice the fluid component separation by using the separator subjected to sterilization and degassing for removing the maximum amount of soy milk and soy milk in a fishy take japchwi removed, homogenized, subjected to cooling to produce the soy-free 100% liquid only made of water and beans, and then to the liquid in the raw material soy milk, soy milk soy milk liquid produced during homogenisation, pre-homogenization, the third stage of the multi-homogenized conducted by the homogenization minimize the lipid particle, delicious soymilk using this method compared to soy complaint prepared by conventional manufacturing methods and plain soy milk taste mild and clean taste is enhanced, which can be realized soft flavor, soy-free solution . relate to: (GTST Good Tasty Soymilk Technology)본 발명은, 산업적으로 두유액 제조시 사용되는 소포제, 중화제(가성소다, 탄산수소나트륨)를 사용하지 않고 두유액을 제조하여, 여기에 식품 및 식품첨가물을 넣어 맛있는 두유를 만드는 두유 제조방법에 관한 것으로, 더욱 상세하게는 대두를 건조기에서 건조한 후 냉각하여 탈피하여 반할두를 만들고, 이를 직접증기가열 방식이 아닌 열수침지 방식으로 열수에 침지하여 대두를 연화시켜 열에 의한 콩취(Beany Flavor) 생성을 최소화하고, 소포제를 첨가하지 않고 에어리스 그라인더(Airless Grinder)와 살수를 통하여 공기의 유입과 접촉을 최소화시켜 마쇄를 실시하고, 원심분리기 형태의 유액분리기를 사용하여 유액분리를 2회 실시하여 비지(대두박) 성분을 최대로 제거한 두유액에 대해 살균과 탈기를 실시하
