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KMID : 0881720190340010100
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Journal of Food Hygiene and Safety
2019 Volume.34 No. 1 p.100 ~ p.105
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Enhancement of Konjac Storage by Controlling pH of Coagulant and Soaking Liquid
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Choi Ung-Kyu
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Abstract
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In this study, viable cells, coliforms and food poisoning bacteria were identified according to the pH levels of the coagulant and immersion liquid during each stage in the production of konjac, and storage stability was confirmed for 3 months. A considerable number of bacteria were found in the raw material, or powdered konjac (Amorphophallus konjac), as well as in the processing water. However, it has been shown that the plastic package were safe from microorganisms. Due to the high pH of the added coagulant [2.0% Ca(OH)2], no contaminating bacte-ria were observed after konjac jelly formation. Coliforms were not detected any of the tested steps. During the mold-ing process, the pH of konjac was adjusted to 9.5 ~ 12.5 at intervals of 0.5, and the number of bacteria was determined. As a result, no bacteria were detected in the alkaline range above pH 11.5. The pH of the immersion liquid was adjusted to 10.0 ~ 12.5, and after hardening, the konjac were stored at room temperature for 12 weeks. As a result, no bacteria, Escherichia coli or other food poisoning bacteria were detected at pH 11.5 or higher. Based on these results, it is expected that when the pH levels of the konjac and its immersion liquid are maintained at 11.5, it should be pos-sible to keep the product for 3 months without additional sterilization process.
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KEYWORD
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Konjac jelly, Molding process, pH 11.5, Soaking liquid
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