| 摘要 |
The present invention relates to a method for manufacturing whole soybean milk having excellent storage stability as the viscosity thereof is rarely changed in long term storage and whole soybean milk manufactured thereby. According to the method of the present invention, the whole soybean milk with small grain size can be easily obtained through a process simpler than that of an existing method for manufacturing whole soybean milk, thereby shortening the time for manufacturing. The whole soybean milk manufactured by the method in the present invention has little change in viscosity in long-term storage, in contrast with existing whole soybean milk containing both soy milk cake of which viscosity is changed as time passes. [Reference numerals] (AA) Roasting method (at the time of the production); (BB) Roasting method (in the passing of time); (C1) 23 days; (C10) 93 days; (C11) 106 days; (C12) 120 days; (C13) 126 days; (C14) 136 days; (C15) 144 days; (C16) 158 days; (C17) 169 days; (C18) 173 days; (C19) 177 days; (C2) 25 days; (C20) 196 days; (C21) 230 days; (C22) 239 days; (C23) 241 days; (C24) 250 days; (C25) 276 days; (C26) 301 days; (C27) 678 days; (C28) 678 days; (C3) 29 days; (C4) 31 days; (C5) 57 days; (C6) 58 days; (C7) 66 days; (C8) 74 days; (C9) 85 days |
