A complete whole soya natural drink, for human consumption, is obtained by means of a process comprising the steps of: deactivating endogenous enzymes contained in raw soya seeds, by immersing the decorticated or whole seeds in preheated water, preferably around 80-100°C for 10-15 minutes simultaneous cooking and grinding, to obtain fine dispersion, and a temperature up to approximately 100°C adjustment to the pH of the water-soya mixture with sodium carbonates and/or calcium, also of marine origin from algae such as lithothamnium calcareum, in a physiological interval comprised between pH 6.95-8 a complete enzyme hydrolysis treatment of the hydrolysable nutritional components and available in the seeds, with an enzyme mixture a procedure for producing a complete whole soya natural drink, for human consumption, comprises the steps of: deactivating endogenous enzymes contained in raw soya seeds, by immersing the decorticated or whole seeds, in preheated water, preferably around 80-100°C for 10-15 minutes simultaneous cooking and grinding, until fine dispersion is obtained to a temperature up to approximately 100°C adjustment to the pH of the water-soya mixture with sodium carbonates and/or calcium, also of marine origin from lithothamnium calcareum type algae, in a physiological interval comprised between pH 6.5-8 complete enzyme hydrolysis treatment of the hydrolysable nutritional components and available in the seeds with an enzyme mixture.
