Process for preparing high-fat soybean milk

A process for preparing high-fat whole soybeam milk which comprises the folllowing consecutive steps A to D:

• step A, immersing soybean in water for 12 hours or more without heat treatment to avoid denaturation of proteins in said soybean;
• step B, grinding the soybean which has been immersed in step A at a temperature of not lower than 80.degree. C. to inactivate lipoxydase and to form a slurry having a solids content of 10 to 15% containing finely divided soybean particles of 50 .mu. or smaller;
• step C, adding a vegetable fat in an amount ranging from 3 to 40% and an emulsifier in an amount ranging from 0.1 to 1% to the slurry obtained in step B and maintaining the mixture under stirring for 3 to 10 minutes at a temperature ranging from 95.degree. to 100.degree. C. to form a high-fat slurry, the vegetable fat protecting and stabilizing the protein during stirring;
• and
• step D, homogenizing the high-fat slurry obtained in step C in an ultra-high-pressure homogenizer at a pressure ranging from 400 to 1000 kg/cm.sup.2 to produce high-fat whole soybean milk possessing improved curdling property, gel strength and emulsion stability without the removal of okara.