A few things first:
Enzymes are proteins (usually) that promote or accelerate a biochemical reaction. The enzyme lipoxygenase in particular, promotes the dioxygenation of some lipids called Polyunsaturated Fatty Acids (PUFAs); for this, the enzyme requires molecular oxygen (which is present in the air, and gets dissolved in the soy milk) . You can think of this as, "it makes the soy milk go bad". The oxidation of the PUFAs in the soy milk doesn't need lipoxygenase...but having lipoxygenase around makes things faster ; if the oxidation of over 90% of the PUFAs in a bowl of soy milk takes (say) 10 days without the lipoxygenase...then it would take (say) a day with lipoxygenase present . As to what specific substance(s) is responsible for the smell, I don't really know yet.
The enzyme glucose oxidase promotes the breakdown of D-glucose. Once again, it too requires molecular oxygen.
Now the basis of that patent you cited (I haven't actually read the thing) is apparently along the lines of:
If you dump in glucose and (a small amount of) glucose oxidase into the soy milk, the reaction that follows (oxidation of glucose) should hopefully decrease the molecular oxygen content on the soy milk. This should decrease the activity (not complete inactivation though) of lipoxygenase and hence should reduce the intensity of the odor (not complete removal of the odor)
Now you suggest using dilute honey in place of pure glucose oxidase (since the former's easy to get). But that would barely work.
The composition of honey depends on multiple factors; type of bee, region, season, etc. But from looking up the composition of various kinds of honey (courtesy: Google), apparently glucose oxidase constitutes a fraction of honey. So diluting honey here would make things worse (lower concentration of glucose oxidase). Obviously, adding concentrated honey is also out of question...since that would alter the flavor of the tofu altogether.
As @airhuff mentioned in the comments below: Use of honey is still an option...but a poor option, nonetheless. Why you ask? Because there are no simple means for one to go about quantifying the glucose oxidase content in some random honey-sample. The process(es) are time-consuming, pricey and hence, (probably) impractical for your needs. Additionally, even if it contains the "right" amount of glucose oxidase, I fear that even dilute honey would still alter the taste of the tofu (there's a reason why honey is the popular epitome for "sweetness").
What can you do now?
1) You can buy glucose oxidase online at Sigma-Aldrich. But if your tofu-making session is a one-time thing (i.e- You don't run a tofu-making factory) then this is a bit impractical.
2) Minimize contact with air! The primary reason the soy milk reeks is because the lipoxygenase is breaking down PUFAs using molecular oxygen. So if you want to limit the enzyme's activity, you must keep contact between the soy milk and air to a minimum.
Some ways you can do this:
a) As soon as your done grinding the soy beans with water, transfer it to an air-tight container (fill it all the way to the brim) until you need it.
b) When you're transferring the soy milk from one vessel to another, be sure to avoid air-bubbles. This answer by @Buttonwood may prove useful in that regard.
On a side note:
I'm genuinely pleased to see that you've gone to great lengths to find a solution to your problem before you approached us at Chemistry.SE. For someone who probably doesn't have much of a background in Chemistry (In the original post, you mentioned you were a "commerce student"), this post came as a pleasant surprise. I myself am only student, and I'm relatively new to Chemistry.SE (been here for under a year)... and you'd be surprised to know how so very few users (from a "non-Chemistry" background such as yours) proactively attempt to resolve their problems before resorting to Chem.SE; so kudos to you! We look forward to your future contributions on Chem.SE. Cheers!
