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KMID : 1024420190230010016
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Food Engineering Progress
2019 Volume.23 No. 1 p.16 ~ p.21
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Study on the Management of Mix Proportioning for the Military Hardtack by Nutritional Components Analysis
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Lee Dong-Hun
Jeong Min-Hong
Byun Ji-Eun
Lee Kwang-Geun
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Abstract
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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.
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KEYWORD
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Nutritional components, Hardtack, Mixing ratio
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