| abstract |
(57) [Summary] [Purpose] A soybean milk with reduced allergen that can easily remove the causative agent of allergic symptoms from soymilk, which is the main soybean product, without impairing the taste and function of soymilk itself. Providing a manufacturing method. [Structure] The method for producing allergen-reduced soymilk according to the present invention comprises centrifuging soymilk at a centrifugal acceleration of 16,000 (× g) or more at a temperature of 10 ° C. or more, and removing the upper layer after centrifugation. Characterize. |