| 摘要 |
PROBLEM TO BE SOLVED: To provide a coagulant for soybean curd that is composed of a water-in-oil type emulsified product, contains a higher concentration of magnesium chloride, is excellent in emulsion stability while it contains a specific amount of potassium and can improve the flavor of soybean curd.SOLUTION: The coagulant for soybean curd is a water-in-oil type coagulant for soybean curd which has an oil phase containing a fat and a lipophilic emulsifier and a water phase containing potassium and magnesium chloride. In the coagulant for soybean curd, the magnesium chloride content is 24-28 mass%; the potassium content is not more than 0.4 mass%; and a potassium content based on 1 pt.mass of the magnesium content is not less than 0.011 pt.mass. |
