| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide a coagulating agent composition for bean curd, providing the bean curd having fine and uniform inner texture, excellent food feeling and excellent flavor, and having excellent preservation stability of the coagulating properties as the coagulating agent. <P>SOLUTION: The coagulating agent composition for the bean curd contains (a) one or more kinds of inorganic salt-based coagulating agent selected from the group consisting of magnesium chloride, magnesium sulfate and calcium chloride, (b) a polyglycerol-condensed ricinoleic acid ester, (c) one or more kinds selected from the group consisting of a glycerol ester of a fatty acid, a polyglycerol ester of a fatty acid, a propylene glycol ester of a fatty acid and a sorbitan ester of a fatty acid, and (d) one or more kinds selected from the group consisting of saccharides, sugar alcohols and polyhydric alcohols. <P>COPYRIGHT: (C)2006,JPO&NCIPI |
