PROBLEM TO BE SOLVED: To provide a coagulant for bean curd, which can produce the bean curd having the original flavor of a bittern and a smooth and compact tissue.SOLUTION: The water-in-oil emulsion coagulant for the bean curd, contains a fat or fatty oil, an emulsifier, and crude seawater magnesium chloride so as to satisfy the followings: (1) the magnesium chloride concentration is 5 to 20 mass% (2) the mass ratio of a magnesium chloride/sodium is 3/1 to 25/1 and (3) the mass ratio of a magnesium chloride/potassium is 2/1 to 18/1.COPYRIGHT: (C)2010,JPO&INPIT【課題】にがり本来の風味となめらかで緻密な組織を持つ豆腐を製造し得る豆腐用凝固製剤を提供する。【解決手段】油脂、乳化剤及び粗製海水塩化マグネシウムを含有し、1)塩化マグネシウムの濃度が5~20質量%、2)塩化マグネシウム/ナトリウムの質量比が3/1~25/1、3)塩化マグネシウム/カリウムの質量比が2/1~18/1である油中水乳化型豆腐用凝固剤。【選択図】なし
