Method for producing soy milk and method for producing tofu

Provided are a method for producing a soy milk having an improved taste which comprises separating and removing offensive taste components from soy milk with the use of a high-speed centrifugal machine, and processed foods produced by using said soy milk. Also provided is a method for producing a soy milk having a reduced fat content which comprises, before removing insoluble components such as okara (bean curd refuse) components, treating a starting soybean solution with a high-speed centrifugal machine to thereby efficiently separate fat as floats and then separating and collecting the residual soy milk. Also provided is a method for continuously producing a tofu having an excellent elasticity and a good flavor, comprising using a liquid coagulating agent which is prepared by mixing a liquid tofu-coagulating agent containing nigari (magnesium chloride) as the main component with the liquid float layer obtained by the aforesaid high-speed centrifugation, can be easily mixed with soy milk and dispersed therei