PROBLEM TO BE SOLVED: To provide a coagulant composition for tofu(soybean curd) which has sufficient delayed effectiveness during coagulating soybean milk in a tofu production process as the necessary condition and development of the original flavor of tofu originated from raw soybeans and squeezed soybean milk as the sufficient condition.SOLUTION: A coagulant composition for tofu is obtained by dispersing an inorganic salt-based coagulant for tofu in a mixture of natural wax and an edible oil and fat.COPYRIGHT: (C)2016,JPO&INPIT【課題】豆腐製造工程における豆乳の凝固の際に十分な遅効性を有することを必要条件として、原料大豆および搾汁豆乳に由来する豆腐本来の風味を発現できることを十分条件とする豆腐用凝固剤組成物を提供する。【解決手段】天然ワックスと食用油脂の混合物中に、豆腐用無機塩系凝固剤を分散させることにより得られることを特徴とする豆腐用凝固剤組成物。【選択図】なし
