The present invention relates to shiitake bean curd and a method for manufacturing the same. The method includes the following steps: obtaining dried shiitake of which taste and smell are maintained grinding the dried shiitake grinding soybeans soaked in water separating the soybeans into soybean milk and pureed beans producing soybean milk/shiitake paste by using a portion of the soybean milk obtaining soybean milk/shiitake mixture liquid by mixing the soybean milk/shiitake paste with the rest of the separated soybean milk boiling the soybean milk/shiitake mixture liquid coagulating the soybean milk/shiitake mixture liquid by adding a coagulant into the soybean milk/shiitake mixture liquid crushing the coagulated product of the soybean milk/shiitake mixture liquid and compressing and molding the soybean milk/shiitake crushed product. According to the present invention, smell and taste of shiitake are transmitted to the bean curd without loss so that the shiitake bean curd with excellent taste and smell can be manufactured. Various kinds of the shiitake bean curd and soft bean curd with a shiitake content varying on needs of a user can be manufactured as a large amount of shiitake can be contained in the shiitake bean curd and the soft bean curd without deterioration of texture and molding properties. The shiitake bean curd and the soft bean curd of the present invention have features of soybeans and shiitake, are protein food, and can be health food having features unique to shiitake.COPYRIGHT KIPO 2016본 발명은 표고버섯 두부 및 이의 제조방법에 관한 것이다. 본 발명의 표고버섯 두부의 제조방법은 맛과 향이 보존된 건조 표고버섯을 얻는 단계, 건조 표고버섯을 분쇄하는 단계, 물에 불린 콩을 분쇄하는 단계, 두유와 비지로 분리하는 단계, 두유 중 일부를 취해 두유/표고버섯 페이스트를 만드는 단계, 분리된 나머지 두유에 두유/표고버섯 페이스트를 혼합하여 두유/표고버섯 혼합액을 얻는 단계, 두유/표고버섯 혼합액을 가열하는 단계, 가열된 두유/표고버섯 혼합액에 응고제를 투입하여 응고시키는 단계, 두유/표고버섯 혼합액의 응고물을 파쇄하는 단계, 및 상기 두유/표고버섯 파쇄물을 압착하여 성형하는 단계를 포함한다. 본 발명에 따르면, 표고버섯의 향과 맛이 그대로 두부에 전달되어 맛과 향이 좋은 표고버섯 두부를 만들 수 있으며, 식감 및 성형성의 저하 없이 표고버섯을 다량으로 함유시킬 수 있으므로 필요에 따라 표고버섯의 함유량을 달리한 다양한
