한국산학기술학회논문지 (Journal of the Korea Academia-Industrial cooperation Society)

  • 제16권8호
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  • Pages.5422-5429
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  • 2015
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  • 1975-4701(pISSN)
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  • 2288-4688(eISSN)
한국산학기술학회 (The Korea Academia-Industrial cooperation Society)
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과자류의 굽기공정에 미생물학적 한계기준 설정에 관한 연구

Study of the Microbiological Limitation Standards Setting of Baking Processing by Confectionery

  • 이웅수 (한국교통대학교 식품공학과) ;
  • 권상철 (한국교통대학교 식품공학과)
  • Lee, Ung-Soo (Department of Food Science and Technology, Korea National University of Transportation) ;
  • Kwon, Sang-Chul (Department of Food Science and Technology, Korea National University of Transportation)
  • 투고 : 2015.05.20
  • 심사 : 2015.08.06
  • 발행 : 2015.08.31
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초록

본 연구는 과자류의 HACCP(Hazard Analysis Critical Control Point)시스템 적용을 위한 연구이다. 본 실험에 사용된 시료는 과자류의 주원료, 작업장 시설, 도구와 작업자는, 2014년 9월 1일~2015년 1월 15일까지 충남 계룡시 소재에 있는 LB 업체에서 제공받았다. 제조공정도는 일반적인 과자류 제조업체의 제조공정을 참고로 하여 원료 농산물(쌀가루, 계란, 밀가루), 부재료, 용수와 포장재료의 입고, 보관, 계량, 배합, 성형, 가열(굽기), 냉각, 금속검출, 내포장, 외포장 및 출하공정으로 작성하였다. 원료농산물의 미생물학적 위해요소 분석결과 일반세균수는 계란에서 $6.2{\times}10^3CFU/g$로 가장 많이 검출되었다. 하지만, 굽기공정 이후의 미생물검사 결과는 모든 균이 검출되지 않아 안전한 것으로 나타났다. 하지만, 작업장 전체에 체계적인 세척 및 소독을 실시하여 미생물학적 위해를 감소시키고 작업자 위생교육 등을 통하여 위생개념 향상과 작업장의 위생관리가 함께 이루어져야 할 것으로 생각된다.

Main idea of this study is applying The HACCP (Hazard Analysis Critical Control Point) system to Confectionery. LB company, located in Gyeryong-si, Chungnam, provided main ingredients of confectionery, work facilities and workers between September 1, 2014 and January 15, 2015. The manufacturing process was made by Referring to the typical manufacturing process of confectionery manufacturers. Based on the microbiological hazard analysis, egg contained $6.2{\times}10^3CFU/g$ of bacteria, which has most amount of bacteria among agricultural materials. However, the Microbiological hazard analysis of the raw materials and after the baking process of confectionery showed a safe result. As a result, the microbiological hazard should be reduced by systematic cleaning, disinfection and improved sanitary education.

키워드

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