PROBLEM TO BE SOLVED: To provide a dispersion type natural water bean curd coagulant and a method for producing the same.SOLUTION: The dispersion type bean curd coagulant is produced by the method that includes saturating crude brine magnesium chloride to high magnesium concentration, and causing a phase transition at a low temperature and high speed to maintain a stable dispersed state over a long period of time. Natural water containing magnesium chloride which is a fast-acting coagulant, as a main component is minutely and uniformly dispersed in fat and oil and stabilized in a W/O (water in oil) state, and when this water is added to soybean milk, coagulation speed can be delayed to produce bean curd of high quality. Bean curd of high quality can be produced in an existing mass-production facility using the natural water.COPYRIGHT: (C)2013,JPO&INPIT【課題】分散型天然澗水豆腐凝固剤およびその製造方法の提供。【解決手段】本発明は、粗製海水塩化マグネシウムのマグネシウム濃度を高濃度の飽和状態にし、低温で高速にて相転移を引き起こして安定した分散状態を長期に亘って維持する分散型豆腐凝固剤およびその製造方法に関する。本発明によれば、速効性凝固剤である塩化マグネシウムが主成分である天然澗水を油脂に微細且つ均一に分散させてW/O(Water in Oil;油中水)状態で安定化させて、豆乳に添加するときに凝固速度を遅らせることができて良質の豆腐を生産することができる。なお、天然澗水を用いて、既存の量産型設備により高品質の豆腐を生産することができる。【選択図】なし
