COAGULANT FOR BEAN-CURD AND PROCESS FOR PREPARATION THEREOF

PURPOSE: A coagulant for manufacturing bean-cured with excellent water holding feature, elasticity and taste, and a manufacturing method thereof are provided to offer tofu with excellent flavor, taste, elasticity and water holding feature by minimizing an amount of incidental components and by delaying a coagulation rate of a quick-acting coagulant. CONSTITUTION: A gelling material and water are mixed, and a gelling material aqueous solution of 0.1~10% is manufactured. A quick-acting coagulant is thrown in the gelling material aqueous solution and is dissolved. The gelling material aqueous solution, in which the quick-acting coagulant is dissolved, is cooled at a temperature of 0~40°C and gets gels. The coagulating agent is composed of gelling material 0.1~10 weight%, quick-acting coagulant 3~75 weight%, and water, the remnant. The gelling material is a mixture of at least one or two selected among agar, gelatin, carrageenan, alginate, pectin or starch. A mixture of at least one or two selected among sugar, crystalline fructose, high fructose corn syrup, oligo saccharide, carboxyl methyl cellulose, arabic gum, guar gum, locust bean gum, xanthan gum, is added to the gelling material as an auxiliary agent. The quick-acting coagulant is a mixture of at least one or two selected among magnesium chloride, brine, concentrated seawater, seawater, calcium chloride, lactic acid and salt. In the gelling material, a mixture of at least one or two selected among sodium chloride, potassium chloride and magnesium sulfate is included more.