PURPOSE: A manufacturing method of whole soybean curd is provided to manufacture whole soybean curd containing bean sprout liquid improving the functionality and color of the curd as well as the storage quality in order to be preserved without deterioration for a long period. CONSTITUTION: A manufacturing method of whole soybean curd comprises: a step of forming a bean sprout liquefaction extract by compressing bean sprout, or a bean sprout liquefaction composition by mixing the bean sprout liquefaction extract and purified water(S10)； a step of pulverizing beans(S20)； a step of manufacturing bean liquid by mixing the bean sprout liquefaction extract and bean powder(S30)； a step of forming second material fluid by boiling the bean liquid at 90-120 deg. C for 1-15 minutes(S40)； a step of cooling the boiled bean liquid to 3-15deg. C, adding a coagulating agent, further adding additives of turmeric and red ginseng bacillus while stirring for 10-60 minutes to form third material fluid, and packing in a box(S50)； a step of aging the third material fluid filled in the box at 50-80 deg. C for 30 minutes to 1 hour(S60)； a step of re-aging the aged third material fluid at 80-110 deg. C for 30 minutes to 1 hour(S70)； and a step of quenching the re-aged third material fluid under 10 deg. C for 30 minutes to 1 hour(S80). [Reference numerals] (S10) Bean sprout liquefaction extract forming step； (S20) Bean pulverizing step； (S30) Bean liquid manufacturing step； (S40) Bean liquid boiling step； (S50) Bean liquid cooling step； (S60) First aging step； (S70) Second aging step； (S80) Quenching step；본 발명은 콩나물 액상액이 함유된 전두부의 제조방법에 관한 것으로서, 콩나물을 압착시켜 콩나물 액상화 추출물을 조성하거나 콩나물 액상화 추출물과 정제수를 혼합시켜 콩나물 액상화 조성물을 형성하는 제1단계； 콩을 분말화하는 제2단계； 콩나물 액상화 추출물과 콩분말 입자를 혼합하여 콩액(제1 원료유동체)을 조성하는 제3단계； 상기 콩액을 증숙기에 넣고 90∼120℃의 온도 범위에서 1∼15분가량 끓여 제2 원료유동체를 생성하는 제4단계； 끓인 콩액(제2 원료유동체)을 냉각통으로 이송시켜 3∼15℃ 내외로 냉각시키고 응고제를 투입하여 10∼60분가량 교반하면서 강황 및 홍삼바실러스 균사체 등의 부가물을 더 추가로 투입하여 제3 원료유동체를 생성한 뒤 포장박스에 충진 포장하는 제5단계； 포장박스에 충진된
