The present invention relates to a method for manufacturing whole soy milk utilizing bean and its skin together to improve yield and nutrient component. More particularly this invention provides a technology to improve the quality of the soymilk by metamorphosing a component of starch of the bean into a dextrin to solve the digesting problem of the conventional soymilk and improving the taste of soymilk by eliminating inherent fishy taste and grassy flavor by the process of heating and forming nano particles. Further this invention relates a method to make daily alternatives for replacing cow milk since the particles of the soymilk are nano-scale minute and as smooth as bovine milk by occurring molecular bond between the nano scale bean particles and sterilized water and fragrance and scent to be controlled.
