To provide a method for producing soymilk comprising completely eliminating unfavorable smell from soymilk obtained by separating bean curd refuse from a mashed soybean paste so as to impart aromatic scent and deep body taste to the soymilk.

The method for processing soymilk comprises keeping soymilk obtained by separating bean curd refuse from the mashed soybean paste to be in extremely high temperature at 150-500°C for predetermined period of time. In the method, the extremely high temperature is obtained from superheated steam or high-pressure steam as heating source, wherein the extremely superheated steam or the high-pressure steam is subjected to steam injection or steam infusion so as to efficiently obtain the extremely high temperature. Such high-temperature heating treatment results in eliminating the unfavorable smell from the soymilk and imparting the aromatic scent and the body taste to the soymilk. It is preferable to homogenize the soymilk with a homogenizer after the treatment at extremely high temperature when aggregation is generated through such a process as to keep the soymilk at the extremely high temperature for a predetermined period of time.