Browse > Article
http://dx.doi.org/10.13103/JFHS.2020.35.2.183

Establishment of Konjac Manufacturing Process and Optimum Storage Conditions at Room Temperature  

Lee, Nan-Hee (Dept. of Medi-food HMR industry, Daegu Hanny University)
Choi, Ung-Kyu (Dept. of Food Science & Technology, Korea National University of Transportation)
Publication Information
Journal of Food Hygiene and Safety / v.35, no.2, 2020 , pp. 183-188 More about this Journal
Abstract
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.
Keywords
Konjac jelly; Manufacturing process; Storage condition; Coagulation agent;
Citations & Related Records
Times Cited By KSCI : 8  (Citation Analysis)
연도 인용수 순위
1 Choi, H.E., Park, H.Y., Kim, N.Y., Jang, H.S., Lee, N.H., Choi, U.K., Cooking characteristics of noodle containing konjac powder and Capsosiphon fulvescens. Korean J. Food Nutr., 30, 847-851 (2017).   DOI
2 Sim, J.I., Choi, S.J., Jeong, J.H., Choi, U.K., Selection of the coagulant for processing and identification of antibacterial activity on food-born pathogens of konjac jelly. Korean J. Food Nutr., 27, 699-705 (2014).   DOI
3 Sim, J.I., Choi, S.J., Jeong, J.H., Choi, U.K., Establishment of optimum condition for the coagulation and antimicrobial activity of konjac jelly. Korean J. Food Nutr., 29, 415-420 (2014).
4 Lee, N.H., Choi, W.S., Choi, U.K., Optimization for the antibacterial activity of konjak jelly using evolutionary operation-factorial design technique. Korean J. Food Nutr., 31, 272-277 (2018).   DOI
5 Choi, UK., Enhancement of konjac storage by controlling pH of coagulant and soaking liquid. J. Food Hyg. Saf., 34, 100-105 (2019).   DOI
6 Ministry of Food and Drug Safety, (2019, April 3). Korean Food. Code. Chapter 9. General analytical method. 9-3-3.5-9-3-3.25. Retrieved from http://www.foodsafetykorea.go.kr/portal/safefoodlife/food/foodRvlv/foodRvlv.do
7 Liman, L., Thomas, J., Herald, Donghai Wang, Jeff, D., Wilson, Scott R., Bean, Fadi M., Aramouni., Characterization of sorghum grain and evaluation of sorghum flour in a Chinese egg noodle system. J. Cereal Sci., 55, 31-36 (2012).   DOI
8 Kim, S.J., Preparation and characteristics of konjac noodleadded mugwort. J. East Asian Soc. Dietaty Life, 23, 613-619 (2013).
9 Lee, N.H., Choi, W.S., Choi, U.K., Optimization for the antibacterial activity of konjak jelly using evolutionary operation-factorial design technique. Korean J. Food Nutr., 31, 272-277 (2018).   DOI
10 Kishida, N., Relationship between the quality of konjac flour and the molecular matter nature of konjac-mannan. Agr. Biol. Chem., 43, 2391-2397 (1979).   DOI
11 Yoo, M.H., Lee, H.G., Lim S.T., Physical properties of the films prepared with glucomannan extracted from Amorphophallus konjac. Korean J. Food Sci. Technol., 29, 255-260 (1997).
12 Bark, S.J., Kang, M.H., The dietary effect of patty made with added glucomannan in high fat diet-induced obese rats. J. East Asian Soc. Diet Life, 15, 40-48 (2005).
13 Bark, S.J., Kang, M.H., The effect of dietary noodle with glucomannan on the weight loss in high fat diet-induced obese rats. J. Korean Soc. Food Sci. Nutr., 32, 893-898 (2003).   DOI
14 Kim, S.J., Choi, W.S., You, S.G., Min, Y.S., Effect of glucomannan on quality and shelf-life of low-fat chicken patty. Korean J. Food Sci. Technol., 39, 55-60 (2007).
15 Choi, S.H., Kim, S.M., Quality properties of giant squid (Dosidicus gigas) surimi-based product manufactured with Amorphophallus konjac flour. Korean J. Food Sci. Technol., 44, 422-427 (2012).   DOI
16 Choi, H.E., Park, H.Y., Jo, Y.I., Kim, N.Y., Lee, N.H., Choi, U.K., Effect on the characteristics of noodle by the addition of konjac powder. Korean J. Food Nutr., 30, 282-289 (2017).   DOI