| 摘要 |
PROBLEM TO BE SOLVED: To obtain a coagulating agent composition for bean curd capable of affording a bean curd having sufficient hardness excellent in shape retainability, coagulating property, flavor, in any coagulating using a low temperature soymilk or using a high temperature soymilk by containing an inorganic coagulating agent for bean curd and a fatty acid ester of polyglycerin and oils and fats. SOLUTION: This coagulating agent for bean curd contains the inorganic salts based coagulating agent for bean curd such as magnesium chloride, calcium sulfate, etc., and the fatty acid ester of polyglycerin and oils and fats such as butter, soy bean oil, etc. The preferable weight ratio of the fats and oils and the fatty acid ester of polyglycerin is in the range of 99.9/0.1-1/1 and the fatty acid ester of polyglycerin and the oils and fats are formulated to inorganic salts based coagulating agent in the range of 1/0.05-1/0.1, 1/1-1/3 respectively, the amount of this coagulating agent composition to soymilk is preferably 0.05-0.5wt.%. |
