The present invention provides a method for manufacturing soy milk having increased dietary fiber and low sugar, which comprises the following steps: steaming and pulverizing beans, and extracting the beans to obtain a soybean solution blending carrots at a temperature of 80-100°C for 5-30 minutes, and juicing the carrots to obtain carrot juice drying bark of the carrots left during a process for obtaining the carrot juice at a temperature of 40-60°C for 2-12 hours and pulverizing the bark of the carrots to obtain a carrot bark powder mixing the carrot juice and the carrot bark powder in the soybean solution. The soy milk according to the present invention comprises 80-95 wt% of the soybean solution, 1-10 wt% of the carrot juice, and 0.1-0.5 wt% of the carrot bark powder. The present invention aims to provide soybean products having improved off-flavor feeling of the soybeans.COPYRIGHT KIPO 2017본 발명은 콩을 증자하고 분쇄한 후, 착즙하여 두유액을 얻는 단계와, 당근을 80 ~ 100℃의 온도에서 5 ~ 30분간 블렌칭한 후 착즙하여 당근 착즙액을 얻는 단계와, 상기 당근 착즙액을 얻는 과정에서 남는 당근박을 40 ~ 60℃의 온도로 2 시간 ~ 12시간 동안 건조시킨 후 분쇄하여 당근박 분말을 얻는 단계와, 상기 두유액에 당근 착즙액과 당근박 분말을 혼합하는 단계를 포함하는 식이 섬유가 증가된 저당도 두유 제조방법을 제공한다. 본 발명에 따른 두유는 두유액 80 ~ 95wt%와, 당근 착즙액 1 ~ 10wt%와, 당근박 분말 0.1 ~ 0.5wt% 을 포함할 수 있다.
