The present invention relates to an apparatus and a method for manufacturing whole soybean curd. In particular, the method for manufacturing whole soybean curd includes a steps of preparing soy milk in which bean powder made by grinding fresh beans peeled into 600-700 mesh is mixed with water, the mixture is put in a boiling pot and boiled at 90-100°C to prepare soy milk, and then the soy milk is cooled at 20-30°C to be contained in a pack a step of preparing a supplement agent in which a supplement agent, composed of an enzyme agent and a coagulating agent, at a ratio proper to the amount of the soy milk, is put in the pack a step of supplying a raw material in which the soy milk and the supplement agent are put in an agitator after measuring the soy milk and the supplement agent a step of agitating the raw material in which the raw material is supplied to the agitator and agitated a step of sealing a container after putting the agitated raw material in a container in a certain size a step of ripening the contained raw material in which the contained raw material is ripened for 30-40 minutes in a hot bath at 90°C a step of quenching the ripened material in which the ripened material is quenched by cooling water at 5°C. The method and the apparatus for manufacturing whole soybean curd are designed to enable easy performance of the steps stated above.COPYRIGHT KIPO 2014본 발명은 전두부 제조방법 및 그 장치로서 구체적인 설명은, 껍질을 벗긴 생콩을 600∼700메쉬로 분말한 것을 구입하여 물과 혼합하여 끓임솥에 넣고 90∼100℃로 가열하여 콩물을 제조하고, 20∼30℃로 식혀서 팩에 담은 콩물준비단계와, 콩물량에 맞는 비율로 효소제 및 응고제로된 보조제를 팩에 담는 보조제 준비단계와 콩물과 보조제를 계량하여 교반기에 투입하는 원료공급단계와, 교반기에 원료를 공급하여 교반하고, 교반후 일정크기의 용기에 담아 밀봉한 다음, 90℃의 온탕에 투입 30∼40분간 숙성시키고 5℃의 냉각수에 투입하여 급냉시켜 제품화하는 제조방법과 상기 제조방법을 간편하게 실행할 수 있도록 만든 전두부 제조방법 및 제조장치에 관한 것이다.
