soy milk production with no beany flavor
Ok - given your clarification try the following:


Rinse your beans before handling, through transport and storage dust accrues and can increase their natural nutty flavour.
Blanche them in boiling water for roughly 90s. Then strain and rinse under cool water in your sink (have a catch of some kind to prevent bits of going down the drain).
Cook as normal but add a pinch of sugar (can't say for sure how much, as I don't know the volume you are making).
When cooked/milked, strain again, and then let it rest in the fridge until cool.


This is exactly how I make mine (I make both varieties though), and there is very little  (if any) beany taste left. In fact, sometimes as a result (mind you I use the same beans everytime) it comes a little bit nutty.