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

  • 제14권11호
  • /
  • Pages.5792-5799
  • /
  • 2013
  • /
  • 1975-4701(pISSN)
  • /
  • 2288-4688(eISSN)
한국산학기술학회 (The Korea Academia-Industrial cooperation Society)
권호 표지
DOI QR코드

DOI QR Code

떡류의 HACCP 시스템 적용을 위한 미생물학적 위해 분석

The Application of the HACCP System to Korea Rice-cake

  • 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 : 2013.10.23
  • 심사 : 2013.11.07
  • 발행 : 2013.11.30
PDF 다운로드
⟨ 이전 논문 다음 논문 ⟩

초록

본 연구는 떡류의 HACCP(Hazard Analysis Critical Control Point)시스템 적용을 위한 목적으로 하였다. 떡의 주원료, 작업장 시설과 작업자 등에 대하여, 2012년 9월 12일~2013년 2월 13일까지 서울시 용산구 서계동 소재에 있는 KB 업체에서 제공받았다. 제조공정도는 일반적인 떡류 제조업체의 제조공정을 참고로 작성하였다. 제조공정도는 원료 농산물(맵쌀, 찹쌀, 팥 등), 부재료, 용수와 포장재료의 입고, 보관, 계량, 세척, 불림, 분쇄, 체선별, 혼합, 시루작업, 증자, 내포장, 금속검출, 외포장, 보관 및 출하공정으로 Fig. 1과 같이 작성하였다. 원료농산물의 미생물학적 위해요소 분석결과는 Table 1과 같다. 본 연구결과 떡의 원재료와 제품의 위해미생물검사 결과는 안전하나 제조환경과 작업자의 미생물검사 결과 체계적인 세척 및 소독을 실시하여 미생물학적 위해를 감소시키고 작업자 위생교육 등을 통하여 개인위생개념 향상과 작업장 내 공기중의 미생물 관리가 함께 이루어져야 할 것으로 여겨진다.

The purpose of this study was the Application of the HACCP (Hazard Analysis Critical Control Point) system to Korean Rice Cakes. Main ingredients of rice cakes, work facilities and workers were provided from KB company located in Seogye-dong Yongsan-gu, Seoul between September 12, 2012 and February 13, 2013. The manufacturing process chart was prepared by referring to the manufacturing process of rice cake manufacturers in general. As a result of this study, the microbiological hazard analysis on raw materials and finished products of rice cakes showed safe result. However, microorganism test on the manufacturing environment and workers suggested that microbiological hazard should be reduced through systematic cleaning and disinfection, accompanied by improved personal hygienes based on hygienic education on workers and management of microorganisms in the air.

키워드

참고문헌

  1. KFDA, 2. "Rice-cake or Bread", Korea Food Standards Codex(I), pp. 50-51, KFDA, 2012.
  2. Kim, M.R., "The status of Korea' rice industry and the rice processing industry", Food Ind. Nutr., 16, pp. 22-26, 2011.
  3. Koh, B.K., "Development of the method to extend shelf life of Backsulgie with enzyme treatment", Korean J. Soc. Food Sci., 15, pp. 533-538, 1999.
  4. Oh, M.H., Shin, H.C., Park, J.D., Lee, H.Y., Kim, K.S. and Kum, J.S., "Effect of added trehalose and enzyme on the qualities of Backsulgie", J. Korea Soc. Food Sci. Nutr., 39, pp. 992-998, 2010. DOI: http://dx.doi.org/10.3746/jkfn.2010.39.7.992
  5. KCA, "Reprot of result on the circulation in maarket of rice cake safety", 2010.
  6. KFDA. "Development of General Model for Hazrds Analysis at a Manufacturing Process", pp. 14-15, KFDA, 2009.
  7. Choi, S.Y., Jeong, S.H., Jeong, M.S., Park, K.H., Jeong, Y.G., Cho, J.I., Lee, S.H., Hwang, I.G., Bahk, G.J., Oh, D.H., Chun, H.S. and Ha. S.D., "A Monitoring for the Management of Microbiological Hazard in Rice-cake by Climate Change", J. Fd Hyg. Safety, 27(3), pp. 301-305 , 2012. DOI: http://dx.doi.org/10.13103/JFHS.2012.27.3.301
  8. Jeong, S.H., Choi, S.Y., Cho, J.I., Lee, S.H., Hwang, I.G., Na, H.J., Oh, D.H., Bahk, G.J. and Ha, S.D., "Microbiological Contamination Levels in the Processing of Korea Rice Cakes", J. Fd Hyg. Safety. 27(2), pp. 161-168, 2012. DOI: http://dx.doi.org/10.13103/JFHS.2012.27.2.161
  9. Yim, K.Y. and Kim, S. H., "A survey on the utilization of Korean Rice-cakes and evaluation about their commercial products by housewives", Korean J. Food Cul., 3, pp. 163-175, 1988.
  10. Hyo Soon Lee, "The development of the HACCP Plan in korean rice cake manufacturing facilities", doctorate thesis of Dankook University, 2006
  11. KFDA,: No. 2011-24 of the KFDA, 2011.
  12. KFDA, "Microbe experimental methods", Korea Food Standards Codex(II), pp. 141-193, KFDA, 2011.
  13. Kwon, S.C., "Microbiological Evaluation for HACCP System Application of Green Vegetable Juice Containing Lactic Acid Bacteria", Journal of the Korea Academia-Industrial Cooperation Scociety,. 12(11), pp. 4924-4931, 2011. DOI: http://dx.doi.org/10.5762/KAIS.2011.12.11.4924
  14. Kwon, S.C., "Microbiological Hazard Analysis for HACCP System Application to Vinegard Pickle Radishes", J. Fd Hyg. Safety, 28(1), pp. 69-74, 2013. DOI: http://dx.doi.org/10.13103/JFHS.2013.28.1.069
  15. Kwon, S.C., "Microbiological Evaluation for HACCP System Application of Green Vegetable Juice Containing Lactic Acid Bacteria", Journal of the Korea Academia-Industrial Cooperation Scociety,. 12(11), pp. 4924-4931, 2011. DOI: http://dx.doi.org/10.5762/KAIS.2011.12.11.4924
  16. Lee, H.S. and Jang, M.S., "The Development of the HACCP Plan in Korean Rice Cake Manufacturing Facilities", Korean J. Food Cookery Sci., 24(5), pp. 652-664, 2008.
  17. Han, M.W. Park, K.J. Jeong, S.W. and Youn, K.S., "Effects of Pediocin Treatment on the Microbial Quality of Wet Noodles during Storage", Korean J. Food Preserv. June., 14(3), pp. 328-331, 2007.