PROBLEM TO BE SOLVED: To provide an emulsifier-type tofu coagulant which stably retains a W/O type emulsion state without using a commercially available expensive emulsified coagulant and without adding an emulsifier, and to provide a method for producing the same.SOLUTION: The tofu coagulant is obtained by stirring and mixing (emulsifying and dispersing) an aqueous solution of an inorganic salt coagulant for tofu and an edible fat and oil. The aqueous solution of the inorganic salt coagulant includes any one of calcium sulfate and organic acid, and the edible fat and oil has an interfacial tension of 10-34 mN/m to distilled water at room temperature. Both the materials are supplied to an emulsion dispersion machine M1 in a one-pass continuous system, in which a pumping pathway of the water phase T2 is connected to a pumping pathway of the oil phase T1 and the water phase T2 to be sent by a quantitative pump P2 is added in a given ratio relative to the oil phase T1 to be sent by a quantitative pump P1.COPYRIGHT: (C)2013,JPO&INPIT【課題】 市販の高価な乳化凝固剤を使用せず、乳化剤を添加することなく、W/O型乳化状態を安定に保持した乳化型豆腐用凝固剤及びその製造方法を提供する。【解決手段】 前記豆腐用無機塩凝固剤水溶液は、硫酸カルシウム、又は、有機酸のいずれかを含み、前記食用油脂の蒸留水に対する界面張力が室温下で10~34mN/mであり、これらを攪拌混合(乳化分散)してなる。前記油相T1の送液経路に対して前記水相T2の送液経路を連結して、定量ポンプP1で送られる前記油相T1に対して定量ポンプP2で送られる前記水相T2を所定の割合で加えるワンパス連続式で乳化分散機M1に供給する。【選択図】 図1
