PURPOSE: A manufacturing method of cheese bean curd is provided to have a bean curd which maintains a native texture and flavor, increases unique texture.CONSTITUTION: A soaked bean is finely pulverized. Soymilk is obtained by splitting bean curd dregs from the pulverized bean. Soymilk is heated. 2-20 parts by weight of cheese is added in 100 parts by weight of the heated soymilk and the heated soymilk is coagulated by stirring a bean curd in which the cheese is evenly mixed is manufactured. A temperature of the heated soymilk is 50-70°C. The cheese is added before adding the brine in the heated soymilk. The cheese is added immediately after adding the brine in the heated soymilk. The cheese is added as a pulverized state in the heated soymilk.COPYRIGHT KIPO 2013본 발명은 두부의 독특한 질감을 더하여 식감을 개선하고, 치즈의 풍미를 느낄 수 있어 남녀노소 누구든지 즐겨 먹을 수 있는 치즈 두부 및 그 제조방법에 관한 것으로서, 불린 콩을 곱게 분쇄하는 단계와, 상기 분쇄된 콩으로부터 비지를 분리하여 콩물을 얻는 단계와, 상기 콩물을 가열한 후 간수를 첨가하여 응고시킨 후 응고된 콩물을 성형하여 두부를 제조하는 두부 제조방법에 있어서, 상기 가열된 콩물에 치즈를 첨가한 후 저어가며 응고시켜 치즈가 골고루 혼합된 두부를 제조하는 것을 특징으로 한다.
