Provided are a process for the preparation of wholesoybean milk with improved storage stability owing to a slight change inviscosity even after long-term storage, and whole soybean milk preparedthereby. According to the processof the present invention, whole soybean milk having a smaller particle size canbe prepared in simpler steps as compared to conventional processes and thus thepreparation time of the whole soybean milk can be reduced. Unlike the conventional whole soybeanmilk comprising both soybean milk and soybean milk cake whose viscosityincreases as time progresses, the whole soybean milk prepared by the process ofthe present invention shows only a little change in viscosity even afterlong-term storage, and therefore has an extended shelf life.本發明涉及一種即使長時間貯存也幾乎無黏度變化、表現出優秀貯存穩定性的全豆奶的製造方法,以及借助於所述方法製造的全豆奶,根據本發明的方法,利用比現有的全豆奶的製造方法簡單的工序便能夠容易地獲得小細微性的全豆奶,因而能夠縮短豆奶製造時間,同時,不同於全部包含豆腐渣與豆奶液的現有全豆奶隨著時間而黏度上升,借助於本發明的方法製造的全豆奶即使長時間貯存也幾乎無黏度變化,因而能夠極大地延長市場流通期限。無
