Kabushikikaisha Kibun

Kibun Company Limited

Hiromichi Ochiai

Hisashi Nozaki

Yasuharu Nakamura

Kiyoshi Kitazume

Shuzo Sakuma

This invention is a process of producing soy bean milk in which soy beans are crushed in an aqueous hot medium and then the crushed soy beans are maintained at a high temperature in the aqueous hot medium. Since crushing soy beans were performed in the aqueous hot medium instead of grinding, the decrease in the protein extraction rate caused by subsequent high temperature-maintaining was able to be prevented, with lipoxidase or both lipoxidase and trypsin inhibitor being substantially deactivated.

Process for producing soy bean milk

Soybean milk from which grassy-smell and trypsin inhibitor have substantially been eliminated is prepared by crushing soybean at a temperature of 85.degree. C. or higher, maintaining the resulting crushed slurry at an elevated temperature, grinding the slurry, removing bean-curd (tofu) refuse from the slurry, and sterilizing the resulting soybean milk in a plate-type sterilizer.

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Musashino, Japan

Hiromichi Ochiai