The present invention relates to a method to make a whole soybean curd. The method includes: a step of making soybean milk by mixing and stirring water and raw soybean powder； a step of supplying and stirring steam until the soybean milk reaches 95-99°；C； a step of stopping the steam supply and stirring work for 300-350 seconds and then keeping the soybean milk in a steaming tub for steaming； a step of cooling the temperature of the soybean milk to no more than 10°；C； a step of adding transglutaminase to the soybean milk and then stirring the milk for 20-25 minutes； a step of quantitatively supplying the soybean milk, containing the transglutaminase, to a packing container through a transfer pipe； a step of putting the container, storing the soybean milk, in a hot water tank, of which the temperature is 80-85°；C, and then maintaining the container in the tank until the temperature becomes 55-60°；C； and a step of heating the hot water tank until the temperature becomes 80-85°；C within 25-30 minutes by automatically turning on a heater. As the soybean milk is solidified by using only the transglutaminase, included in bittern, instead of using the bittern, the other components of the bittern do not influence the soybean milk and the activation and deactivation of the transglutaminase are effectively used for making a soybean curd. Moreover, the soybean curd is smoothly solidified while the combination of the transglutaminase is stably activated, and then, the transglutaminase component is eliminated and the soybean curd is sterilized, and thus, the original elastic texture of the soybean curd can be obtained.COPYRIGHT KIPO 2017본 발명은 전두부 제조방법에 관한 것으로서, 물과 생대두분말을 혼합한 상태에서 교반하여 두유를 만드는 단계； 두유가 95~99℃에 이를 때까지 스팀을 공급하면서 교반하는 단계； 300초~350초간 교반과 스팀 공급을 중지하고 증숙조 내에 두유를 유지함으로써 뜸을 들이는 단계； 두유의 온도를 10℃ 이하로 냉각하는 단계； 두유에 트랜스글루타미나아제를 첨가하고 20분~25분간 교반을 행하는 단계； 트랜스글루타미나아제가 첨가된 액상의 두유를 이송관을 통하여 포장용기에 정량 공급하는 단계； 두유가 담긴 용기를 히터가 꺼진 80~85℃의 온수조의 물에 담궈 물의 온도가 55~60℃가 될 때까지 유지
