The invention relates to a coagulating agent for water-in-oil type emulsifying type soybean curd comprises (1) inorganic coagulating agent 5-30% by weight, (2) polyglycerol condensed ricinoleate ester 0.5-50% by weight, (3) emulsifying agent having HLB greater than 10, 0.1-5.0% by weight and (4) oil phase 20-60% by weight. Further, the invention relates to a coagulating agent for water-in-oil type emulsifying type soybean curd comprises oil and fat, an emulsifying agent, water, magnesium chloride and sodium chloride. In the coagulating agent, (1) the sum of concentrations of magnesium chloride and sodium chloride is 12-20 wt.% and (2) the weight ratio of magnesium chloride/sodium chloride is (1/1) to (15/1).本發明係關於一種油包水(W/O)乳化型豆腐用凝固製劑，其係1)無機鹽系豆腐用凝固劑為5~30重量%、2)聚甘油縮合蓖麻油酸酯為0.5~5.0重量%、3)HLB為10以上之乳化劑為0.1~5.0重量%、以及4)油相為20~60重量%。又，本發明係關於一種油包水乳化型豆腐用凝固劑，其含有油脂、乳化劑、水、氯化鎂以及氯化鈉，且1)氯化鎂與氯化鈉之濃度總和為12~20重量%，2)氯化鎂/氯化鈉之重量比為1/1~15/1。
