| 摘要 |
Provided is a coagulating preparation for water-in-oil type emulsifying type soybean curd, which is capable of producing high quality soybean curd having fine texture and elasticity even when mixed in soybean milk by low shear force. The coagulating preparation for soybean curd comprises: (1) 5 to 30% by weight of an inorganic-based soybean curd coagulating agent; (2) 0.5 to 5.0% by weight of polyglycerin condensed ricinoleic acid ester; (3) 0.1 to 5.0% by weight of an emulsifying agent having an HLB of 7 or less; and 20 to 60% by weight of an oil phase. The coagulating agent is magnesium chloride and has a concentration of 10 to 40% by weight in a water phase. The water-to-oil ratio of the emulsion is 40/60 to 80/2. |
