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KMID : 0881720200350020183
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Journal of Food Hygiene and Safety
2020 Volume.35 No. 2 p.183 ~ p.188
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Establishment of Konjac Manufacturing Process and Optimum Storage Conditions at Room Temperature
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Lee Nan-Hee
Choi Ung-Kyu
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Abstract
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The manufacturing process for konjac jelly is largely divided into the three processes of powder manufacturing, a coagulation and finishing. It was found that the number of aerobic bacteria in konjac jelly decreases as the concentration of coagulation agent and soaking liquid increases. The temperature of the water has no significant effect. When the concentration of coagulation agent was maintained at 1.0%, the tensile strength was also maintained without significant change for up to 10 months. When the concentration was kept below 0.8%, however, the tensile strength showed a tendency to sharply decrease. After fixing the coagulant concentration to 1.0%, the effect by the soaking liquid was confirmed. At all concentrations of soaking, it was found that both tensile strength and bacterial numbers are unchanged until 10 months of storage.
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KEYWORD
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Konjac jelly, Manufacturing process, Storage condition, Coagulation agent
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