< Topic > While preventing heating unevenness, inexperienced it completes the deactivation of various enzymes which are straw raincoat cause, when solidifying the bean milk which is obtained furthermore, by making the formation of thermal denaturation and moderate flavor cause of the moderate protein, the water holding property it is high, bean milk production method and the bean milk production device which can be elasticity, process to flavor rich tofu quality are offered.Solutions The soybean while coming and the in the liquid with the water in the section, device in the liquid which it makes the Kure liquid and the liquid being installed in heating system and N and device connect with M in the liquid and heating system N connected pipe P2 and the connected pipe P2 which heat the Kure liquid which is obtained with device M in M having with the preheating device Y1 which, preheats the Kure liquid preheating the Kure liquid which is obtained by the device M in the liquid, you send to heating system N, furthermore heat with heating system N. Dividing into several stages, it is good doing heating process N.< Selective figure > Figure 1【課題】 加熱ムラを防止しつつ、青臭みの原因である各種酵素の失活を完結させ、さらに、適度なタンパク質の熱変性と、適度な風味の形成を起こさせることによって、得られた豆乳を凝固させたときに、保水性の高い、弾力のある、風味豊かな豆腐品質に加工することができる豆乳製造方法及び豆乳製造装置を提供する。【解決手段】 大豆を挽き水とともに磨砕部において液中磨砕して呉液とする液中磨砕装置Mと、液中磨砕装置Mで得られた呉液を加熱する加熱装置Nと、液中磨砕装置Mと加熱装置Nとを接続する接続パイプP2と、接続パイプP2に取り付けられ呉液を予熱する予熱装置Y1とを備え、液中磨砕装置Mにより得られた呉液を予熱しながら加熱装置Nに送り、更に加熱装置Nで加熱する。加熱工程Nは数段階に分けておこなっても良い。【選択図】 図1
