The present invention relates to a method for manufacturing whole soybean milk by using non-husked soybean and to whole soybean milk manufactured thereby, and more specifically, to a method which can manufacture whole soybean milk maximally including nutritive components of soybean while reducing an existing manufacturing process of whole soybean milk. According to the present invention, the method does not perform a husking process, and thus can manufacture whole soybean milk by a simple method in comparison with the existing manufacturing process of whole soybean milk. Furthermore, the whole soybean milk includes hull and an embryo which contain various functional ingredients such as the dietary fiber and saponin of soybean, etc. Accordingly, the method can manufacture whole soybean milk with excellent taste and nutritive components in comparison with existing soybean milk product and whole soybean milk product. The method for manufacturing whole soybean milk comprises the following steps: roasting soybean steaming the roasted soybeans coarsely grinding the steamed soybean and finely grinding the same finely homogenizing the ground soybean to obtain whole soybean milk and sterilizing the whole soybean milk and cooling the same.COPYRIGHT KIPO 2016본 발명은 비탈피의 대두를 사용하여 전두유를 제조하는 방법, 및 상기 방법에 의해 제조된 전두유에 관한 것으로서, 기존의 전두유 제조공정을 단축시키면서 대두의 영양성분을 최대한 포함하는 전성분 두유를 제조할 수 있는 제조 방법에 관한 것이다. 본 발명에 따르면 탈피과정을 거치지 않음으로서 기존의 전두유 제조공정보다 간단한 방법으로 전두유를 제조할 수 있으며, 대두의 식이섬유와 사포닌 등의 다양한 기능성성분이 존재하는 껍질과 배아를 포함하고 있어 기존의 두유와 전두유 제폼보다 맛과 영양성분이 우수한 전두유를 제조할 수 있다.
