The present invention relates to a soybean milk manufacturing method and soybean milk based on the manufacturing method including: a soaking step in which domestically-produced beans are sorted and peeled and then are dipped and soaked in water for 8 to 12 hours； a grinding step in which the soaked beans are brought out of the water and then ground by a grinding machine for ground bean formation； a primary heating step in which 4 to 5 kilograms of the ground beans are heated for 20 to 25 minutes at 90 to 100 degrees Celsius with 25 to 30 liters of purified water added thereto； a soybean milk acquisition step in which the heated ground beans are put into a filtering cloth and squeezed by a hydraulic machine so that bean-curd dregs and soybean milk are separated from each other； a secondary heating step in which the separated soybean milk is heated again at 90 to 100 degrees Celsius； a packaging and sterilization step in which the secondary-heated soybean milk is sealed and packaged and then sterilized for 25 to 30 minutes at 90 to 100 degrees Celsius； and a cooling step in which the sterilized soybean milk is rapidly cooled to 1 to 10 degrees Celsius by cold water being used and the product is completed. The soybean milk rarely spoils even in refrigeration and room-temperature storage, and thus can be preserved for a long period of time.본 발명은 두유의 제조방법 및 상기 제조방법에 의한 두유에 관한 것으로서, 국내산 콩을 정선 및 탈피한 후 8 ~ 12시간 물에 침지하여 불리는 불림단계와, 불린 콩을 건진 후 마쇄기로 마쇄하여 두미를 형성하는 마쇄단계와, 상기 두미 4 ~ 5㎏에 정제수 25 ~ 30ℓ를 첨가하고 90 ~ 100℃에서 20 ~ 25분간 가열하는 제1차가열단계와, 상기 가열한 두미를 여과포에 넣고 유압기로 압착하여 비지와 두유를 분리하는 두유수득단계와, 분리된 두유를 90 ~ 100℃에서 재차 가열하는 제2차가열단계와, 제2차 가열한 두유를 밀봉 포장한 후 90 ~ 100℃에서 25 ~ 30분간 살균하는 포장 및 살균단계와, 살균된 두유를 냉수를 이용해 1 ~ 10℃로 급랭하여 제품을 완성하는 냉각단계로 구성함으로써 냉장 및 상온 보관시에서도 두유가 쉽게 변질되지 않아 장기보존이 가능한 두유를 제공하는 이점이 있다.
