산업식품공학 (Food Engineering Progress)

  • 제23권1호
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  • Pages.16-21
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  • 2019
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  • 1226-4768(pISSN)
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  • 2288-1247(eISSN)
한국산업식품공학회 (Korean Society for Industrial Food Engineering)
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일반성분분석을 통한 군납 건빵의 배합비 관리 연구

Study on the Management of Mix Proportioning for the Military Hardtack by Nutritional Components Analysis

  • 투고 : 2018.10.10
  • 심사 : 2019.01.04
  • 발행 : 2019.02.28
⟨ 이전 논문 다음 논문 ⟩

초록

In this study, the nutritional components (moisture, fat, protein, ash) value of military hardtack was collected and analyzed to control the mixing ratio of rice and flour. Hardtack from 4 factories was analyzed by 3 testing organizations certified by the Korean Ministry Food and Drug Safety. In addition, the accuracy and collaborative study possibility of each organization were evaluated in Q-test and HorRat. Also, other hardtack groups with different mixing ratios were compared to quality control of hardtack by I-MR charts. As a result, the HorRat and Q-test values of test organizations were 0.5-6.2 and 0.08-0.91, respectively. The quality of hardtack by the factories was similar. However, for accurate management of the mixing ratio, suggesting both upper and lower limit requirements of the nutritional components is necessary.

키워드

참고문헌

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