KR20060008473A - Method for preparing a bean-curd containing exo-biopolymer from mushroom - Google Patents

Abstract

The present invention relates to a method for preparing functional tofu containing a physiologically active substance derived from a mushroom, and more specifically, to an extracellular polysaccharide extracted from a liquid culture method from various mushrooms used for food and medicinal purposes and proven in efficacy, The present invention relates to a method for producing high-functional tofu which further enhances functionality in organoleptic and nutritional aspects by adding soymilk: mushroom-derived extracellular polysaccharides in a volume ratio of 50 to 90:10 to 50 during the tofu manufacturing process.

Mushrooms, bioactive substances, extracellular polysaccharides, tofu

Description

Method for preparing a functional tofu containing bioactive substance derived from mushrooms {Method for preparing a bean-curd containing exo-biopolymer from mushroom}

Figure 1 is a schematic of the manufacturing process of functional tofu containing the mushroom-derived bioactive material of the present invention.

Figure 2 is a schematic of the process for separating extracellular polysaccharides from the mycelium liquid culture medium of the mushroom.

The present invention relates to a method for preparing functional tofu, and more particularly, by adding extracellular polysaccharides, which are physiologically active substances derived from various mushrooms, which have proven pharmacological effects, to boiled soymilk during the general tofu manufacturing process in terms of organoleptic and nutritional effects. The present invention relates to a manufacturing method of high functional tofu further enhanced.

Mushrooms belong to basidiomycetes, which have been widely used for medicinal to edible for a long time, and are known to be particularly effective for adult diseases because they contain high fiber, protein, trace elements, and low fat.

Many mushrooms show various physiological activities, and research on cell components and metabolites has been actively conducted. Currently, Ganoderma lucidum mushrooms, Sichuan mushrooms, Cordyceps sinensis, Thirsty mushrooms, Wheat mushrooms, Shiitake mushrooms and oyster mushrooms are the fruiting bodies or mycelium It has been confirmed that the extract has effects such as immune activity, hypoglycemia, lowering lipids, and enhancing exercise power, and has been used in various pharmaceutical and health food industries.

However, recently, the research team including the present inventors have found that the extracellular polysaccharides produced through the culture of mycelium liquid cultures have similar physiological activity effects as fruiting bodies or mycelium extracts, and compared to LPS (lipopolysaccharide) to the extracellular polysaccharides derived from the situation mushrooms. It has much better immune activating effect and motility enhancing effect (see Patent Publication No. 2001-46778), and has an excellent antihyperlipidemic effect on extracellular polysaccharides derived from Roestock beetle mushrooms, and also for liquid culture of shiitake mushrooms and wheat mushroom mycelium. It was found for the first time that the extracellular polysaccharide produced by the drug has hypoglycemic activity and hyperlipidemia inhibiting activity. The extracellular polysaccharides derived from the roe deer mushroom, shiitake mushroom and wheat mushroom were filed in Korea under patent applications No. 2003-03377, 2002-09982 and 2004-07120, respectively.

Tofu, on the other hand, contains a lot of useful ingredients such as amino acids, calcium, iron, and minerals that are essential for metabolism and growth in the body, and natural ingredients such as quercetin, which help peripheral blood vessel dilation and cancer prevention. It is a great vegetable high protein food.

Tofu made by coagulating soy protein glycinin and albumin shows 95% of digestibility, much higher than 65% of soybean digestion. It also works as a diet food.

However, since conventional tofu is made only with soybeans, it is difficult to satisfy the tastes of modern people with various tastes because the taste is flat.

Accordingly, recently, functional tofu containing various natural additives, for example, mushrooms, black beans, green tea powder, various herbal medicines, etc., has been prepared. In particular, the related patents related to mushrooms include situation mycelium, in Korean Patent Publication No. 1999-78933, Disclosed is a manufacturing method of tofu comprising 1-50% of soybeans added to soybeans, which are selected from the group consisting of eggplant fruiting bodies, eggplant mycelium and medium components, eggplant fruiting bodies and medium components, or eggplant mycelium body and fruiting bodies and medium components. Publication No. 2003-73243 discloses a method for preparing tofu with mushroom powder, mushroom flavor and mushroom extract.

However, the prior art as described above is simply a method of pulverizing or extracting the mushroom itself or its mycelium or fruiting body, and the prepared tofu shows a marked difference in the functional aspects such as color, texture and aesthetics of the existing tofu. Because of the bet, rather than fit the consumer's preferences, there is a disadvantage that the technical industrialization is impossible.

Therefore, an object of the present invention is to separate the extracellular polysaccharides, which are bioactive substances produced through liquid culture, from various mushrooms, which have been proven pharmacological effect in the past, and then add them in the form of powder or extract to prepare the tofu, There is no damage to the color, taste, soft texture and nutrients of the tofu itself, the functionality is due to the bioactive material to provide a method of manufacturing a high-functional tofu more enhanced.

In accordance with the above object, the present invention provides a method for preparing functional tofu containing a physiologically active substance derived from mushrooms and an extracellular polysaccharide.

Tofu manufacturing method of the present invention, the soybeans soaked in water and crushed with a crusher, and boiled soy milk produced at this time to add a coagulant to produce a soft tofu or soft tofu, or to prepare a general tofu to produce all the tofu In the method,

The boiled soy milk is mixed with the powder or extract of the extracellular polysaccharide extracted through the liquid culture of the mushroom mycelium, so that the volume ratio of the soy milk: mushroom-derived extracellular polysaccharide is 50 to 90:10 to 50, and then solidified to prepare the tofu or soft tofu. Alternatively, the soft tofu or soft tofu may be molded and pressed to produce all parts (normal tofu).

Referring to the tofu manufacturing method of the present invention in detail as shown in FIG.

(1) extracting physiologically active substances from mushrooms, liquid culture of mushroom mycelium according to a conventional method, and then lyophilizing the liquid culture solution through centrifugation and dialysis to obtain extracellular polysaccharides;

(2) After soaking and washing soybeans, immersion and swell in water for 5-8 hours in summer and 14-18 hours in winter, and increase the extraction efficiency of soy milk and useful ingredients without generating fishy fishy smell. Grind with a millstone or a crusher while adding boiling water at 100 ° C., and add boiling water at 98-100 ° C. to the semi-solid soybeans, which are then crushed, to separate the sesame, and then at 100 ° C. for 2-3 minutes. Further boiling to make soymilk;

(3) To the soymilk obtained in step (2) the powder or extract of the mushroom-derived extracellular polysaccharide obtained in step (1), so that the volume ratio of soymilk: mushroom-derived extracellular polysaccharide is 50 ~ 90:10 ~ 50 Mixing;

(4) cooling the mixed soy milk of step (3) by heating at 80 to 90 ° C., and then coagulating by adding a coagulant (tablet) to make a soft tofu in a cotton swab; And

(5) characterized in that it comprises the step of molding by injecting the tofu of the cotton sack as it is in the mold so as not to break the made tofu, and then compressed and dehydrated.

In the present invention, mushrooms include wheat mushrooms, shiitake mushrooms, roe deer mushrooms, situation mushrooms, soybean mushrooms, ganoderma lucidum mushrooms, Janna hibiscus mushrooms, and the like, but not necessarily limited thereto, which mushrooms are used for edible and medicinal mushrooms. You can use it.

In the present invention, the extracellular polysaccharide derived from the mushroom can be separated by liquid culture of the mycelium of the mushroom in a method commonly used in the art to which the present invention pertains, followed by the procedure shown in FIG. 2. For example, mushrooms are inoculated in potato / dextrose agar medium, stored at 4 ° C. and passaged every three months, and the culture solution is placed in potato / dextrose broth (pH 5-6) and a rotary shaker at 25 ° C. Spawn at (120rpm), 4 to 10 days after the culture, the culture solution was pulverized in a sterile state and then inoculated at 1 to 2% (v / v) in the culture medium prepared in advance, The culture medium containing the pulverized product was cultured for 1 to 30 days in a rotary shaker at 120 to 150 rpm and 25 ° C., and the supernatant obtained by centrifuging the mycelium liquid culture solution at 10,447 × g for 20 minutes was centrifuged by ethanol precipitation. The precipitate obtained above is lyophilized, dissolved in distilled water and centrifuged again, and the resulting supernatant can be diluted with water or lyophilized after dialysis to obtain extracellular polysaccharides derived from mushrooms.

In the present invention, the mushroom-derived extracellular polysaccharide isolated from the mushroom through liquid culture is mixed with soymilk boiled in the form of powder or extract so that the volume ratio of soymilk: mushroom-derived extracellular polysaccharide is 50-90: 10-50. It is characterized by mixing so that the volume ratio is 70 ~ 80: 20 ~ 30.

As described above, when the mushroom-derived extracellular polysaccharide powder or extract is added with soymilk added after steaming, primary cooling, and coagulation, immediately after secondary cooling without molding compression, soft tofu or soft tofu may be prepared. In the case of tea cooling and packaging, all parts (normal tofu) can be produced (see Fig. 1). Therefore, the manufacturing method of this invention relates to the manufacturing method of tofu containing all types of tofu, such as a soft tofu, a soft tofu, and a tofu.

The tofu prepared according to the manufacturing method of the present invention is color, taste than tofu prepared by adding a simple mushroom powder or fruiting body and mycelium powder by containing a colorless extracellular polysaccharide isolated from the liquid culture from the mushroom It shows a markedly improved effect in terms of organoleptic, fragrance, and in particular texture. In addition to nutrition, it also synergistically exerts various excellent physiological activities of the extracellular polysaccharides along with the nutritional content of tofu itself. Indicates. Accordingly, the present invention is a very useful invention for the food industry because it provides tofu excellent in functionality of sensory and nutritional aspects.

Hereinafter, the configuration of the present invention will be described in more detail with reference to Examples, but it will be apparent to those skilled in the art that the scope of the present invention is not limited thereto.

Example 1 Preparation of Functional Tofu Containing Wheat Mushroom-derived Extracellular Polysaccharides

(1) manufacturing soft tofu (or soft tofu)

① Wheat mushrooms were inoculated in potato / dextrose agar medium and stored at 4 ° C. and subcultured every three months. Then, the wheat mushroom mycelium broth was placed in a potato / dextrose broth (pH 6) and spawned on a rotary shaker (120 rpm) at 25 ° C. After 4 days of the culture, 50 ml of the wheat mushroom mycelium culture solution was pulverized in a sterile state, and then the culture medium was prepared in advance (glucose 20 g / L, yeast extract 2 g / L, peptone 2 g / L, K ₂ HPO _4). 1 g / L, KH ₂ PO ₄ 0.46 g / L, MgSO ₄ .7H ₂ O 0.5 g / L, pH adjusted to 6 before sterilization) at 2% (v / v). A 500 ml Erlenmeyer flask containing 200 ml of the culture containing the pulverized product was incubated for 9 days in a rotary shaker at 150 rpm and 25 ° C. The supernatant obtained by centrifuging the mycelium liquid culture solution at 10,447 × g for 20 minutes was precipitated with ethanol and left at 4 ° C. for 24 hours, followed by centrifugation. The precipitate obtained above was lyophilized, dissolved in distilled water (10 mg / 1 ml), and then the supernatant obtained by centrifugation at 10,447 × g for 20 minutes was dialyzed for 3 days and lyophilized to obtain extracellular polysaccharide powder derived from wheat mushroom. Could get

② Soaked and swelled 2kg of selected and washed soybeans in 20 liter of water for 7 hours, and when the weight of 2.2 times the weight of the dry soybeans, it was crushed with a grinding machine while adding 99 ℃ water. Soymilk was prepared by separating the biji by boiling water at 100 ° C. in the pulverized product, and then further boiling at 100 ° C. for 3 minutes.

③ Add the wheat mushroom-derived extracellular polysaccharide powder obtained in ① to the boiled soy milk so that the volume ratio of soy milk: extracellular polysaccharide is 90:10, 80:20, 70:30, 60:40, 50:50, 40:60, respectively. Mixed.

④ After heating and cooling the mixed soymilk solution at 85 ° C., coagulated the water by adding 0.01% by weight of the mixed soymilk solution, and cooling and packaging it as it is after secondary cooling. , 3, 4, 5 and 6 were obtained.

(2) all parts manufacturing

In the same manner as in (1) above, but coagulation by adding the brine to the mixed soy milk solution in ④, and put it in a mold, compression, dehydration, molding, secondary cooling, packaging, all 400g of wheat mushrooms 1 ', 2', 3 ', 4', 5 'and 6' were obtained.

Example 2: Preparation of Functional Tofu Containing Shiitake-derived Extracellular Polysaccharides

(1) manufacturing soft tofu

① Shiitake mushrooms were inoculated in potato / dextrose agar medium and stored at 4 ° C. and subcultured every three months. The mushroom mycelium broth was then placed in potato / dextrose broth (pH 5) and seeded in a rotary shaker (120 rpm) at 25 ° C. After 10 days of the culture, 50 ml of the mushroom mycelium culture solution was pulverized in a sterile state, and then the culture medium (potato / dextrose medium 24g / L, malt extract 10g / L, peptone 1g / L, pH) was prepared in advance. Was inoculated at 1% (v / v) to 5 before sterilization. The 500 ml Erlenmeyer flask containing 200 ml of the culture solution containing the pulverized product was incubated for 24 hours in a rotary shaker at 120 rpm and 25 ° C. The supernatant obtained by centrifuging the mycelium liquid culture solution at 10,447 × g for 20 minutes was precipitated with ethanol and left at 4 ° C. for 24 hours, followed by centrifugation. The precipitate obtained above was lyophilized, dissolved in distilled water (10 mg / 1 ml), and then the supernatant obtained by centrifugation at 10,447 × g for 20 minutes was diluted with water three times and then lyophilized to remove extracellular polysaccharides derived from shiitake mushrooms. A powder could be obtained.

② Soaked and swelled 2kg of selected and washed soybeans in 20 liter of water for 7 hours, and when the weight of 2.2 times the weight of the dry soybeans, it was crushed with a grinding machine while adding 99 ℃ water. Soymilk was prepared by separating the biji by boiling water at 100 ° C. in the pulverized product, and then further boiling at 100 ° C. for 3 minutes.

③ Add the shiitake mushroom-derived extracellular polysaccharide powder obtained in ① to the boiled soy milk so that the volume ratio of soy milk: extracellular polysaccharide is 90:10, 80:20, 70:30, 60:40, 50:50, 40:60, respectively. Mixed.

④ After heating and cooling the mixed soy milk solution at 85 ° C., coagulated by adding 0.01% by weight of the mixed soy milk solution, and cooling and packaging as it is after secondary cooling, each 400g of shiitake mushroom tofu 1, 2 , 3, 4, 5 and 6 were obtained.

(2) all parts manufacturing

Perform the same method as in (1) above, but in ④ add the codified water to the mixed soy milk solution, coagulate it, put it in a mold, press and dehydrate it, shape it, and package it after secondary cooling. 1 ', 2', 3 ', 4', 5 'and 6' were obtained.

[Example 3: Preparation of functional tofu containing extracellular polysaccharide derived from roe deer mushroom]

(1) manufacturing soft tofu

① Roe deer mushroom was inoculated in potato / dextrose agar medium and stored at 4 ° C. and passaged every three months. The mushroom mycelium broth was then placed in potato / dextrose broth (pH 5) and seeded in a rotary shaker (120 rpm) at 25 ° C. After 10 days of the culture, 50 ml of the mushroom mycelium culture solution was pulverized in a sterile state, and then the culture medium was prepared in advance (glucose 20 g / L, yeast extract 2 g / L, peptone 2 g / L, KH ₂ PO ₄ 0.46). g / L, MgSO ₄ .7H ₂ O 0.5 g / L, pH was inoculated at 1% (v / v) at 4 before sterilization. The 500 ml Erlenmeyer flask containing 200 ml of the culture solution containing the pulverized product was incubated for 12 days in a rotary shaker at 120 rpm and 25 ° C. The supernatant obtained by centrifuging the mycelium liquid culture solution at 10,447 × g for 20 minutes was precipitated with ethanol and left at 4 ° C. for 24 hours, followed by centrifugation. The precipitate obtained above was lyophilized to be dissolved in distilled water (10 mg / 1 ml), and then the supernatant obtained by centrifugation at 10,447 × g for 20 minutes was diluted three times with water and dialyzed for 3 days and lyophilized to derive the scaber mushroom. Extracellular polysaccharide powder was obtained.

② Soaked and swelled 2kg of selected and washed soybeans in 20 liter of water for 7 hours, and when the weight of 2.2 times the weight of the dry soybeans, it was crushed with a grinding machine while adding 99 ℃ water. Soymilk was prepared by separating the biji by boiling water at 100 ° C. in the pulverized product, and then further boiling at 100 ° C. for 3 minutes.

③ The boiled soy milk is extracted from ① of the Roeden mushroom-derived extracellular polysaccharide powder soy milk: the volume ratio of the extracellular polysaccharide is 90:10, 80:20, 70:30, 60:40, 50:50, 40:60 Mix as much as possible.

④ After heating and cooling the mixed soy milk solution at 85 ° C., coagulated by adding 0.01% by weight of the mixed soy milk solution, and cooling and packaging as it is after secondary cooling, 400g of roe deer mushroom tofu 1, 2, 3, 4, 5 and 6 were obtained.

(2) all parts manufacturing

In the same manner as in (1), but coagulation by adding the brine to the mixed soy milk solution in ④, and put it into a mold, compression and dehydration, molding, secondary cooling and packaging and then all of the ginseng mushrooms of 400g Part 1 ', 2', 3 ', 4', 5 'and 6' were obtained.

Example 4 Preparation of Functional Tofu Containing Extracellular Polysaccharides from Phellinus Mushrooms

(1) manufacturing soft tofu

① Situation mushroom mycelia were incubated on a plate medium containing PDA medium (Difco) for 10 days at 25 ° C. and punched with a cork bore of 8 mm in diameter to use as an inoculum. (Galactose 1g / L, sucrose 9g / L, xylose 1g / L, glucose 9g / L, yeast extract 0.5g / L, peptone 2g / L, potato / dextrose broth 2g / L, NH ₄ H ₂ PO ₄ 0.5g / L, DL-Serine 0.5g / L, KH ₂ PO ₄ 1g / L, CaCl ₂ 0.6g / L, MgSO ₄ 7H ₂ O 2g / L, FeSO ₄ 0.02g / L, ZnSO ₄ 0.02 g / L, MnSO ₄ 0.02 g / L, Thiamine HCl 1 × 10 ⁻⁴ / l, pH adjusted to 4.5) in a 250 ml baffled flask for 30 days at 25 ° C., 120 rpm Incubated. The supernatant obtained by centrifuging the mushroom mycelium liquid culture solution at 10,447 × g for 20 minutes was precipitated with ethanol and left at 4 ° C. for 24 hours, followed by centrifugation again. The precipitate obtained above was lyophilized, dissolved in distilled water (10 mg / 1 ml), and then the supernatant obtained by centrifugation at 10,447 × g for 20 minutes was dialyzed for 3 days and lyophilized to obtain an extracellular polysaccharide powder derived from a situation mushroom. Could get

② Soaked and swelled 2kg of selected and washed soybeans in 20 liter of water for 7 hours, and when the weight of 2.2 times the weight of the dry soybeans, it was crushed with a grinding machine while adding 99 ℃ water. Soymilk was prepared by separating the biji by boiling water at 100 ° C. in the pulverized product, and then further boiling at 100 ° C. for 3 minutes.

③ Add the above-mentioned mushroom-derived extracellular polysaccharide powder to the boiled soy milk so that the volume ratio of soy milk: extracellular polysaccharide is 90:10, 80:20, 70:30, 60:40, 50:50 and 40:60, respectively. Mixed.

④ After heating and cooling the mixed soymilk solution at 85 ° C., coagulated by adding 0.01% by weight of the mixed soymilk solution, and cooling and packaging it as it is after secondary cooling. , 3, 4, 5 and 6 were obtained.

(2) all parts manufacturing

In the same manner as in (1), but coagulation by adding the brine to the mixed soy milk solution in ④, and put it in a mold, compression, dehydration, molding, secondary cooling and packaging and all 400g of sulfuric acid mushrooms 1 ', 2', 3 ', 4', 5 'and 6' were obtained.

Sensory evaluation

Randomly extracted 50 people each 10 men and women in their 10's to 50's, the sensory test using color, taste, aroma, texture, and overall preference of the shiitake mushroom tofu and all parts prepared in Example 2 Was carried out.

At this time, the evaluation method used a five-point comparison scale method, which is very good (5 points), good (4 points), normal (3 points), bad (2 points), very bad (1 point). The average of the final responses scores was calculated.

In addition, the commercially purchased tofu (Pulmuone Co., Ltd.) and all tofu as a control, and prepared according to the general tofu manufacturing method, but the soymilk boiled shiitake powder powder soy milk: shiitake mushroom powder volume ratio of 80:20 (Comparative 1) ), And the same sensory test as described above was carried out using two soft tofu and all parts prepared by adding 70:30 (Comparative Tool 2) as a control. The results are shown in Table 1 below.

Sensory test result tofu color flavor incense Texture Overall preference soft tofu Commercial tofu 4.0 3.8 3.7 4.2 3.9 Comparative 1 (80:20) 2.8 3.2 3.4 2.5 2.9 Comparative 2 (70:30) 2.0 2.5 3.5 1.9 2.2 Shiitake mushroom 1 3.9 3.9 3.8 4.1 3.9 Shiitake mushroom 2 4.0 4.2 4.0 4.2 4.2 Shiitake mushroom 3 3.9 4.1 4.1 4.1 4.1 Shiitake mushroom 4 3.8 3.9 3.8 4.1 4.0 Shiitake mushroom 5 3.8 3.8 3.7 4.1 3.9 Shiitake mushroom 6 3.6 3.2 3.4 4.0 3.5 All All commercially available parts 3.9 3.9 3.8 3.8 3.8 Comparative 1 (80:20) 2.9 3.3 3.4 2.4 3.0 Comparative 2 (70:30) 2.1 2.8 3.2 1.9 2.4 Shiitake mushroom 1 'of the present invention 3.8 4.0 3.9 3.8 3.9 Shiitake mushroom 2 ' 3.9 4.3 4.2 3.9 4.2 Shiitake mushroom 3 ' 3.9 4.2 4.2 3.8 4.2 Shiitake mushroom 4 ' 3.8 4.0 4.1 3.7 4.0 Shiitake mushroom 5 ' 3.7 3.9 3.9 3.7 3.8 Shiitake mushroom 6 ' 3.5 3.3 3.4 3.6 3.4

The results of Table 1 above, the tofu prepared by adding the mushroom-derived extracellular polysaccharide according to the production method of the present invention, both tofu and both parts, compared to the conventional tofu (comparison) prepared by simply adding mushroom powder Significant improvements were made in color, texture, and overall sensory sensitivity. In addition, from the sensory test results between the shiitake mushroom tofu 1-6 of the present invention and the sensory test results between all parts 1 'to 6', 1 to 5 and 1 'to 5' of both the tofu and all parts were commercially available tofu and all parts. It shows similar or higher sensory results, and the mixing ratio of soymilk: mushroom-derived extracellular sugar in the present invention is preferably 50 to 90:10 to 50 (volume ratio), and particularly 70 to 80:20 to 30 (volume ratio) I could find the most desirable title.

As is apparent from the above examples, the present invention provides a powder or extract of the extracellular polysaccharide extracted through liquid culture of mushroom mycelium in boiled soy milk in the general tofu production method, and the volume ratio of the soymilk: mushroom-derived extracellular polysaccharide. Is characterized by adding a process of mixing so that 50 to 90: 10 to 50.

The present invention is a color, taste than tofu prepared by adding a simple mushroom powder or fruiting body, mycelium powder by adding a colorless extracellular polysaccharide isolated from the liquid culture method from various mushrooms proved its efficacy as described above It shows a markedly improved effect in terms of sensory properties such as odor, fragrance, and in particular texture.In addition to nutrition, it has excellent pharmacological effects such as immune activity of mushroom-derived extracellular polysaccharides, lowering blood sugar, lowering lipids, and enhancing exercise power. It provides a highly functional tofu that exerts synergistic effects and has an excellent effect on preventing adult diseases and promoting health.

Therefore, the present invention is a very useful invention in the food industry because it provides excellent tofu in the functional and nutritional aspects.

Claims (2)

 In the manufacturing method of tofu which washes and crushes soybeans soaked in water with a crusher, and boils the soy milk produced at this time and adds a coagulant to prepare soft tofu or soft tofu, or by molding and pressing all the tofu (normal tofu), In boiled soymilk, the extracellular polysaccharide obtained by lyophilization after liquid culture of mushroom mycelium, followed by centrifugation and dialysis, in the form of powder or extract, volume ratio of soymilk: mushroom-derived extracellular polysaccharide is 50 ~ 90: 10 ~ 50 After mixing so as to solidify to produce a soft tofu or soft tofu, or by molding and pressing the soft tofu or soft tofu to produce all parts of the tofu containing a mushroom-derived bioactive material, characterized in that. Tofu prepared by the method of claim 1.

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