Manufacturing Method of Functional Culture Soybean-Curd Having Available Component of Mushroom and Functional Culture Soybean-Curd Using The Same

摘要

A method of manufacturing functional cultured bean curd containing useful components of mushroom by culturing bean curd with the culture liquid of mushroom is provided to allow the formation of mushroom mycelium on the surface or inside of bean curd and prevent loss of the useful components of the mushroom. Soybeans are soaked in water for 5 to 8hr during the summer season or 14 to 18hr during the winter season, heated with water at 98 to 100deg.C, ground and separated to obtain soybean milk which is heated at 110deg.C for 1 to 15min, cooled to 80 to 90deg.C and coagulated with a coagulant or bittern. The obtained soybean curd is inoculated with the culture liquid of mushroom and cultured at room temperature for 1 to 15 days. The culture liquid of mushroom is obtained by culturing mushroom mycelium on a plate medium containing PDA medium at 25deg.C for 10 days, inoculating the inoculum source of culture liquid into a liquid medium and culturing it at 25deg.C for 15 to 20 days.