A method of production of a soymilk or a soy-based beverage. The method includes the following processing steps: providing soybeans for processing; soaking the soybeans; grinding the soybeans to form a slurry; separating the soy slurry into soymilk and okara in a centrifugal field. The soaking and grinding are carried out at temperatures from 0.degree. C. to 40.degree. C., which temperatures yield native proteins. Further included is a step of deodorizing the soymilk to reduce the beany taste.