PROBLEM TO BE SOLVED: To provide an unconventional coagulant having handleability suitable for industrial production of a soybean curd, in need of the sufficient development of a coagulant suitable for industrial production of a soybean curd other than magnesium chloride.SOLUTION: A coagulant for a soybean curd includes an emulsified liquid which contains an organic acid, a fat, an emulsifier, and water. A method for producing a soybean curd includes adding the coagulant to a soybean milk for solidification to obtain a soybean curd. The coagulant includes an organic acid (e.g. adipic acid, citric acid, gluconic acid, and succinic acid), a fat, and an emulsifier (polyglycerol polyricinoleate) in proportions of 10 to 45 wt.%, 25 to 70 wt.%, and 1 to 10 wt.%, respectively. The coagulant for a soybean curd is added to a soybean milk, such that the soybean milk has an organic acid concentration of 0.1 to 0.2 wt.% as citric acid acidity.COPYRIGHT: (C)2015,JPO&INPIT【課題】塩化マグネシウム以外に、工業的な豆腐の製造に適した凝固剤の開発は十分に成されておらず、その開発が求められている。工業的な豆腐の生産に適した取り扱い性を備える、従来にはない豆腐用凝固剤の提供。【解決手段】豆腐用凝固剤は、有機酸、油脂、乳化剤、及び水を含む、乳化した液体として、豆乳に添加し、凝固させて、豆腐を得る豆腐の製造方法。凝固剤は有機酸(アジピン酸、クエン酸、グルコン酸、コハク酸等々)、油脂、及び乳化剤(ポリグリセリンポリリシノレート)を、各々10~45重量%、25~70重量%、1~10重量%の割合で含有。豆乳中の有機酸濃度がクエン酸酸度として0.1~0.2重量%となる割合で、前記豆腐凝固剤を豆乳に添加する。【選択図】なし
