곤약의 최적 응고 및 항미생물 활성을 위한 조건 확립
(주)코리아스칼라
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- 2016.04.02
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- 2014.10
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서지정보
ㆍ발행기관 : 한국식생활문화학회
ㆍ수록지정보 : 韓國食生活文化學會誌 / 29권 / 5호
ㆍ저자명 : 심재인, 최선정, 정재현, 최웅규
영어 초록
This study was conducted to establish optimum conditions for coagulation of konjac jelly as well as antimicrobial activity by concentration of Ca(OH)2. Hardness, gumminess, and chewiness of konjac jelly increased according to concentration of konjac powder, the key material of konjac jelly. The highest sensory evaluation score was acquired with konjac jelly made with 3% konjac powder. A Ca(OH)2 concentration of 0.4-0.6% as a coagulation agent was optimum for coagulation of konjac jelly. Further, sensory score was highest at a Ca(OH)2 concentration of 0.6%. All populations of bacteria, yeast, and mold in konjac jelly were restrained by Ca(OH)2 in a concentration- dependent manner. Furthermore, all tested microorganisms were strictly restrained at 1.0×10−2 N of Ca(OH)2.
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