<p>A process for preparing soybean milk comprising grinding dehulled soybeans at a temperature of 80 to 100.degree.C, subsequently holding the thus obtained slurry at 80 to 100.degree.C for 5 to 30 minutes and homogenizing the resulting liquid in a continuous centrifugal separator. The process provides a soybean milk without a bean flavor and with increased protein content.</p>
