| 摘要 |
A bean curd containing mushroom mycelia is provided which has both characteristic taste and nutrition of bean curd and flavor and taste of a mushroom and helps a person eat active materials contained in mushrooms. A method for manufacturing bean curd containing mushroom mycelia includes the steps of: propagating mushroom mycelia using soybeans as a culture medium; soaking washed soybeans in water at room temperature for 14-17 hours; adding mushroom mycelium-propagated soybeans to the soaked soybeans in a predetermined ratio, and then mixing the admixture; adding 1 L of distilled water based on 100 g of the mixed soybeans thereto, and grinding the admixture for 3-4 minutes using a grinder to obtain a ground soybean solution; putting the ground soybean solution into a container, heating the solution at 90 °C for about 10 minutes, and passing the resultant through a filter cloth to obtain soy milk; keeping the soy milk at 85 °C, thereto adding 0.4%, based on the soy milk, of CaCl2.6H2O as a coagulant, stirring the admixture slowly for 20-25 seconds, leaving the stirred mixture alone for 20 minutes, and coagulating proteins contained in the soy milk to make uncurdled bean curd; and putting the uncurdled bean curd into hemp cloth spread on a mold, and compressing the uncurdled bean curd for 30 minutes under a pressure of 20 g/cm^2 for 30 minutes. |
