PURPOSE: A method of manufacturing rice-mixed tofu is provided to reduce manufacturing costs compared to manufacturing tofu only made of beans and to make a rice-mixed tofu with a good and smooth taste. CONSTITUTION: A method of making rice-mixed tofu comprises: a step of mixing crops including beans, corn, and Perilla frutescenes processed； a step of processing rice including washing the rice in water； a step of pulverizing mixed crops with rice which include 60-80 by weight% of mixed crops and 20-40 by weight% of processed rice； a step of adding an antifoaming agent in the mixed crops with rice to remove foam； a step of adding anti-oxidants to the mixed crops with rice and without foam； a step of obtaining soy oil extracts by sifting the mixed crops with rice and without foam； a step of boiling the soy oil extract at a temperature of 95°；C-100°；C for 5-8 minutes； a step of solidifying the extracts by adding glucono-delta-lactone and a natural coagulating agent to the boiled extracts； a step of shaping the boiled extracts by pouring the boiled extracts in a frame； and a step of wrapping the resulting tofu after cutting the boiled extracts shaped in the frame. The natural coagulating agent is perilla oil. The natural anti-oxidant is chosen from the extracts of stevia, green tea, and sage. The natural coagulating agent is magnesium chloride. [Reference numerals] (S1) Step of mixing crops； (S10) Step of cutting and wrapping； (S2) Step of processing rice； (S3) Step of pulverizing mixed crops； (S4) Step of removing foam； (S5) Step of processing sulfation； (S6) Step of extraction soy oil； (S7) Step of boiling； (S8) Step of solidifying； (S9) Step of shaping tofu본 발명은 3가지 이상의 곡물이 혼합된 혼합곡물두부의 제조방법에 관한 것이다. 구체적으로, 콩, 옥수수 및 들깨의 혼합곡물을 쌀과 혼합하여 제조한 것을 특징으로 하는 기능성 혼합곡물두부의 제조방법에 관한 것이다.본 발명의 혼합곡물두부의 제조방법에 의하여, 순수 콩두부를 제조하는 경우보다 재료원가가 낮아져 자연스레 생산원가를 낮출 수 있고, 쌀의 첨가와 유산균 숙성에 의해 콩의 껄끄러운 감촉과 거친 맛이 순화되어 끝 맛이 담백하고 들깨의 고소한 풍미를 가지며 쌀과 들깨 등 여러 가지 혼합곡물의 영양소와 콩의 단백질을 같이 섭취할 수 있어 영양의 균
