The present invention relates to soya milk and a method of producing the same, and more particularly, to soya milk containing a lotus leaf to improve an antioxidative activity, an antibacterial activity, a suspension stability and storage stability and to provide a distinctive green color and a flavor of the lotus leaf, thereby improving customer preference and marketability and a method of producing the same. According to the present invention the soya bean contains enzymatic lysate of lotus leaf of 0.1 to 5 parts by weight with respect to soya milk of 100 parts by weight. The method includes steps of: grinding a raw lotus leaf and resolving the same with catabolic enzyme producing a powder of enzymatic lysate of lotus leaf heating immersed soya bean with additional water wet grinding a composition of the heated soya bean and producing soya milk liquid mixing the soya milk liquid and powdered enzymatic lysate of lotus leaf and homogenizing the same and pasteurizing.COPYRIGHT KIPO 2016본 발명은 두유액 100 중량부에 대하여 연잎 효소 분해물 0.1 내지 5 중량부로 함유되어 항균활성, 현탁안정성, 저장안정성 및 항산화 기능성이 증진되고, 콩비린내가 나지 않으며, 연잎 특유의 향과 맛이 부가되어 소비자 기호도 및 상품성이 증대된 두유에 관한 것이다.
