PROBLEM TO BE SOLVED: To provide a coagulant easy to dispersion mix high temperature soybean curd mainly containing magnesium chloride with high temperature soybean curd without using oil and fat or an emulsifier and capable of achieving a solidification treatment with delayed effect property.SOLUTION: There is provided a delayed coagulant for soybean curd adding moderate viscosity obtained by mixing (a) bittern (a solution of magnesium chloride or crude sea water magnesium chloride) and (b) thickening polysaccharides. There is provided a delayed coagulant for soybean curd, by adding and dissolving two kinds of thickening polysaccharides which are psyllium seed gum of 0.01 o 0.5 wt.% and dielane gum of 0.01 to 0.3 wt.% based on the bittern. There is provided a manufacturing method of the delayed coagulant for soybean curd having proper viscosity for delayed solidification treatment and a gelation reaction by properly dissolving and mixing the bittern and two kids of thickening polysaccharides.SELECTED DRAWING: NoneCOPYRIGHT: (C)2017,JPO&INPIT【課題】油脂、乳化剤を使用しなで、塩化マグネシュウム主体の凝固剤が高温豆乳への分散混合が容易であって、且つ遅効性のある凝固反応を達成出来る凝固剤の提供。【解決手段】(a)苦り(塩化マグネシュウム又は粗製海水塩化マグネシュウムの溶液)と、(b)増粘多糖類溶液と、を混合して得られる適度な粘性を付加する豆腐用凝固剤。二種類の増粘多糖類はサイリュームシードガムであり、苦り対し0.01~0.5重量%、並びに、ジエランガムであり、0.01~0.3重量%で添加溶解する豆腐用凝固剤。苦りと二種類の増粘多糖類は何れも良く溶解され、混合されて、適性なる遅延凝固反応する粘度、並びにゲル化反応を有する豆腐用凝固剤の製造方法。【選択図】なし
