A coagulating agent for a soybean curd richly contains calcium salt served as a coagulating ingredient, capable of producing soybean curd which has prominent sweetness and less bitterness of bittern and overall even hardness and is difficult to producing precipitation of the coagulating ingredient. The coagulating agent for the soybean curd comprises a water-in-oil type emulsified composition which has an oil phase containing oil and polyglycerol condensed ricinoleic acid ester and an aqueous phase containing an aqueous solution with dissolved magnesium chloride and calcium chloride. Furthermore, in the aforementioned coagulating agent for the soybean curd, the content of calcium is 4.0-50.0 parts by mass with regard to 1 part by mass of the content of magnesium and the total content of the magnesium and calcium is 6.0-14.0 mass%.本發明提供一種豆腐用凝固劑,其係富含鈣鹽作為凝固成分者,並且可製造苦滷之甜味突出、苦味較少、豆腐整體硬度均勻、且亦不易產生凝固成分之沈澱的豆腐。本發明之豆腐用凝固劑係包含油中水型乳化組合物者,該油中水型乳化組合物具有含有油脂及聚甘油縮合蓖麻油酸酯之油相、與含有使氯化鎂及氯化鈣溶解而成之水溶液之水相,並且於上述豆腐用凝固劑中,相對於鎂之含量1質量份之鈣之含量為4.0~50.0質量份,於上述豆腐用凝固劑中,鎂之含量與鈣之含量合計為6.0~14.0質量%。
