PROBLEM TO BE SOLVED: To provide a technology for reducing soybean smell and unpleasant taste of soybean milk and soybean curd obtained by coagulating the soybean milk, without deteriorating yield.SOLUTION: In a process for producing soybean milk by dissolving into the water, soybean powder obtained by pulverizing soybean, pulverization is performed without performing a heat deactivation treatment of enzyme in advance, and after dissolving the soybean powder obtained by pulverization into the water, while performing deaeration, the dissolved solution is heated, to thereby perform the heat deactivation treatment of enzyme.SELECTED DRAWING: NoneCOPYRIGHT: (C)2016,JPO&INPIT【課題】歩留まりを悪化させることなく豆乳及び該豆乳を凝固させて得られる豆腐の「大豆臭」および「不快味」を低減する技術を提供すること。【解決手段】大豆を粉砕して得た大豆粉を水中に溶解させて豆乳を製造する過程において、事前に酵素の熱失活処理を行うことなく前記の粉砕を行い、前記粉砕により得た大豆粉を、脱気しながら水中に溶解させた後、前記溶解液を加熱して酵素の熱失活処理を行う。【選択図】なし
