PROBLEM TO BE SOLVED: To provide a coagulant for soybean curd containing a calcium salt as a coagulating component in abundance, which enables production of soybean curd which has increased sweetness of a bittern, less bitterness, and uniform hardness throughout the whole soybean curd, and in which precipitation of the coagulating component does not easily occur.SOLUTION: The coagulant for soybean curd comprises a water-in-oil type emulsion composition comprising: an oil phase comprising fat and a ricinoleic acid ester and an aqueous phase comprising an aqueous solution having magnesium chloride and calcium chloride dissolved. In the coagulant for soybean curd, a content of calcium relative to 1 pt.mass of magnesium is 4.0 to 50.0 pts.mass, and in the coagulant for soybean curd, a content of magnesium and calcium is in total 6.0 to 14.0 mass%.SELECTED DRAWING: NoneCOPYRIGHT: (C)2016,JPO&INPIT【課題】 凝固成分としてカルシウム塩を豊富に含む豆腐用凝固剤であって、苦汁の甘味が引き立ち、苦みは少なく、豆腐全体に渡って硬さが均一で、且つ凝固成分の沈殿も生じにくい豆腐を製造可能な豆腐用凝固剤を提供する。【解決手段】 油脂とポリグリセリン縮合リシノール酸エステルとを含む油相と、塩化マグネシウム及び塩化カルシウムを溶解してなる水溶液を含む水相とを有する油中水型乳化組成物からなる豆腐用凝固剤であって、 前記豆腐用凝固剤中、マグネシウムの含有量1質量部に対するカルシウムの含有量が4.0~50.0質量部であり、 前記豆腐用凝固剤中、マグネシウムの含有量とカルシウムの含有量が合計で6.0~14.0質量%である、豆腐用凝固剤。【選択図】なし
