To provide an apparatus for producing safe soymilk and lees of bean-curd having spiciness and body, stabilizing soymilk concentration without adding a defoaming agent, and completely removing uncomfortable smell from soymilk and lees of bean-curd, in view of the fact that in the production of soymilk and lees of bean-curd, soymilk concentration is unstable, uncomfortable smell cannot be further completely removed, and spiciness and body cannot be satisfied.

This apparatus for producing the stable soymilk and lees of bean-curd having spiciness and body comprises bringing raw ground soybean slurry into contact with superheated steam of 100°C-550°C, and reducing occurrence of bubble with a ground soybean slurry boiling iron pot to which a sealing type cover enabling pressure reduction and application of pressure is attached and in which a stirrer and an aspirator exist so as to make component concentration unchanged. In more details, the apparatus comprises jetting superheated steam to directly bring raw ground soybean slurry into contact therewith in a short time with a heat jacket double boiling iron pot with a sealing type stirrer and an aspirator, and furthermore, setting a ripening process at a final stage.

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