PROBLEM TO BE SOLVED: To provide a coagulant mainly containing magnesium chloride without using oil and fat and an emulsifier, easy to dispersion and mixing to high temperature soybean milk and capable of achieving a coagulation reaction with delayed effects.SOLUTION: There is provided a coagulant for soybean curd containing a chelate compound obtained by dissolving a bittern, magnesium chloride or crude sea water magnesium chloride into a solution of thickening polysaccharide carrageenan and further mixing dissolving glycine.EFFECT: Even when temperature of soybean milk is increased to 70°C to 90°C for enhancing productivity of soybean curd, soybean curd less in syneresis, having water holding property and rich flavor with homogenizing an inner layer of soybean curd by using the coagulant.SELECTED DRAWING: NoneCOPYRIGHT: (C)2018,JPO&INPIT【課題】油脂、乳化剤を全く使用しない、塩化マグネシュウム主体の凝固剤であって、高温豆乳への分散混合が容易であり、且つ遅効性のある凝固反応を達成しうる凝固剤の提供。【解決手段】増粘多糖類カラギーナンの溶液に、にがり又は塩化マグネシュウム又は粗製海水塩化マグネシュウムを溶解させ、更に、グリシンを混合溶解して得られるキレート化合物を含む豆腐用凝固剤。【効果】豆腐の生産性向上のために豆乳の温度を70℃から90℃高めても、該凝固剤を使用することにより、豆腐の内層を均質化させ、離水の少ない、保水性がある、風味豊かな豆腐を作ることが出来る。【選択図】なし
